Vegan Apple Pecan Salad

Total time20 min

Prep time15 min

Cook time5 min

4.7

(16)

This salad is the kind of thing that looks like it came from a fancy bistro but comes together in about fifteen minutes with a handful of pantry staples. Crisp apple slices, toasted pecans, and chewy dried cranberries sit on a bed of mixed greens with paper-thin red onion for a little bite — every forkful has something going on. The homemade dressing is the real star: apple cider vinegar, maple syrup, Dijon, and a touch of garlic get whisked together with olive oil until silky and bright, with zero need for honey or any animal-derived ingredient. Toasting the pecans in a dry skillet for just a few minutes is a small step that makes a huge difference, deepening their flavor and giving the whole salad a satisfying crunch. Everything here is naturally plant-based, so there's no swapping or substituting required — it just works as written. It serves four and is sturdy enough to bring to a potluck, though you'll want to add the dressing and pecans right before serving to keep the greens fresh and crisp.

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Ingredients

4 servings

For the salad

1 cup pecan halves
5 oz mixed greens
2 medium apples, cored and thinly sliced
¼ cup red onion, very thinly sliced
⅓ cup dried cranberries

For the dressing

3 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp dijon mustard
1 small garlic clove, finely minced
¼ cup extra-virgin olive oil
¼ tsp salt
¼ tsp black pepper

Instructions

1
Heat a large skillet over medium heat. Add the pecan halves and toast, stirring frequently, for 3–4 minutes, until fragrant and a shade darker. Transfer to a plate and let cool completely.
2
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and garlic until combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with the salt and black pepper.

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