Mediterranean Crispy Apple Pecan Blue Cheese Salad
with Mixed Greens, Honey Vinaigrette & Dried Cranberries
Ingredients (Serves 2–3)
Salad
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4 cups mixed greens (arugula, spinach, romaine, or spring mix)
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1 large crisp apple (Honeycrisp or Granny Smith), thinly sliced
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½ cup toasted pecans
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â…“ cup blue cheese crumbles
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¼ cup dried cranberries
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Optional: 1–2 tbsp extra virgin olive oil (for apple toss)
Honey Vinaigrette
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3 tbsp extra virgin olive oil
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1½ tbsp apple cider vinegar or red wine vinegar
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1½ tbsp honey
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1 tsp Dijon mustard
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Salt & black pepper, to taste
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Optional Mediterranean touch: pinch of dried oregano or thyme
Instructions
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Toast the Pecans
Toast pecans in a dry pan over medium heat for 3–4 minutes until fragrant. Cool and roughly chop. -
Prep the Apples
Slice apples thin. Toss lightly with a little olive oil or a squeeze of lemon to prevent browning. -
Make the Honey Vinaigrette
Whisk olive oil, vinegar, honey, Dijon, salt, pepper, and oregano until emulsified. -
Assemble the Salad
In a large bowl, add mixed greens. Top with apples, pecans, blue cheese, and dried cranberries. -
Dress & Serve
Drizzle vinaigrette just before serving. Toss gently and enjoy immediately.
Serving Tips
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Pair with grilled chicken, shrimp, or salmon for a full meal.
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Add sliced olives or shaved fennel for extra Mediterranean flair.
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Serve chilled for maximum crunch and freshness.
Q & A
Q: Can I make this salad ahead of time?
A: Yes—prep all components separately. Assemble and dress right before serving to keep it crisp.
Q: What can I use instead of blue cheese?
A: Feta or goat cheese work beautifully and keep the Mediterranean vibe.
Q: How do I make it vegan?
A: Skip the cheese or use a plant-based blue-style cheese; swap honey with maple syrup.
Q: Is this salad gluten-free?
A: Naturally gluten-free—just check your cheese and cranberries for additives.
Q: Can I store leftovers?
A: Best eaten fresh. If needed, store undressed salad in an airtight container for up to 24 hours.