This gorgeous Holiday Honeycrisp Salad is full of flavor and texture, with fresh apple slices, crunchy toasted pecans, chewy dried cranberries, zippy blue cheese, and a tangy-sweet apple cider vinaigrette!
Well, friends…with Halloween behind us and November well under way, the holiday countdown is officially on! Since I’m one of those oddballs who prefers to give each holiday its due before rushing on to the next one, my thoughts are currently on Thanksgiving, thankyouverymuch. 😉 And this salad, y’all? It has to go on your Turkey Day menu this year!
Let’s face it…holiday meals are usually a bit over-the-top when it comes to rich, decadent foods. And don’t get me wrong…I’m all for that. However, sometimes it’s hard to actually eat all of that decadence in one sitting…at least not without the repercussions of a major stomach ache. So perhaps it might be nice to have a lighter menu option somewhere between the buttery mashed potatoes and the 17 varieties of pie.
That’s where this Holiday Honeycrisp Salad comes in. Seriously, let’s all observe a moment of silence to appreciate how gorgeous and vibrant and perfect this salad is. The colors…the contrasting textures…the sweet/salty/tangy flavors…this recipe has it all. And while I’ve already professed that I’m living in the present with a focus on Thanksgiving, I would be remiss not to mention that this salad would also be splendiferous as part of your Christmas dinner menu. I mean, helloo-oo? Ready-made red, green, and white color scheme!
I have always had a thing for green salads that are simultaneously fruity, nutty, and cheesy, but in the past, said salads have typically revolved around berries. That being said, if I’m ever at a restaurant with an apple or pear salad on the menu, I almost always order it, because YUM. So if I’m willing to shell out big bucks for a plate of greens and apples at a restaurant, why not recreate that same deliciousness at home for a fraction of the cost?
I chose Honeycrisp apples for this salad because they are, in my humble opinion, the most glorious and delectable apple to ever grace the face of the earth. Yep, I kinda like them, from their sweet flavor to their appealing color to their perfectly crisp texture. I also appreciate that, once cut, they don’t brown as quickly as certain other varieties.
However, I realize that not only can Honeycrisps be expensive, but they also have a limited growing season. So if these best apples ever aren’t available, feel free to use your favorite back-ups. Pink Lady or Gala would be lovely, or Granny Smith if you’re going for a little pucker in your salad…or you could even mix and match different types of apples within the salad.
The other ingredients in this Holiday Salad are customizable as well. So let’s take a moment to break it on down, shall we?
SALAD GREENS: I used a spring mix in this here salad, but baby red and green romaine, baby spinach, arugula, or a combo of any of the above would be just dandy.
APPLES: I suggest Honeycrisps or Honeycrisps. Or something else if those are out of season. 😉
NUTS: Pecans, walnuts, or even almonds would be yummy. I highly recommend toasting your nuts for maximum flavor. Orrrr you can get really fancy and whip up some candied nuts for even more salad pizzazz, which is what I did to the pecans in this salad. I have two favorite ways to candy nuts, and you can find those methods here and here. Just keep in mind that candied nuts will make your salad sweeter than simply toasting them would.
DRIED FRUIT: I typically keep dried cranberries in the pantry, but dried cherries would also be a tasty addition.
CHEESE: I enjoy blue cheese in not-too-large doses, but I really feel like it’s perfect in this salad. Its pungent saltiness is the perfect balance to the other ingredients. However, if you’re not a fan of blue, feel free to substitute feta or even goat cheese. I just think that crumbled cheese is an important component of this salad, as it adds saltiness and creaminess to the sweet and crunchy.
VINAIGRETTE: And finally, the dressing! I adapted the proportions of this entire salad from my beloved Strawberry Spinach Salad (which was, incidentally, the first recipe I EVER posted here at Five Heart Home!). So while I was at it, I took the Blush Wine Vinaigrette from that recipe and turned it into an Apple Cider Vinaigrette. I simply switched the type of vinegar, swapped out the water with apple cider/apple juice, and used honey instead of sugar. You can use a light vegetable oil or extra-virgin olive oil, keeping in mind that EVOO has a stronger flavor and will noticeably thicken when you refrigerate your dressing. That’s okay, though…just let it come to room temperature, shake well before serving, and it will be good as new. Finally, feel free to tweak the honey in the dressing to your taste, and consider slightly reducing it if your apple cider or juice is sweetened.
Alrighty, I suppose almost 800 words about a Holiday Honeycrisp Salad are enough. Make it for Thanksgiving. Make it for Christmas. Make it for a regular ol’ Tuesday night. But if you make it, be prepared to add it to your annual holiday menu and/or your regular salad rotation…because it’s just that good.
(And I hope you enjoy the new video below!👇👇👇)
♥More holiday recipes…