Chopped Apple and Cranberry Salad

This Chopped Apple and Cranberry Salad is perfect for fall, winter, anytime and the holidays. It’s simple, but special. I love it. 
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Chopped Apple and Cranberry Salad:

Part chopped romaine (for crunch) and part butter leaf (for tenderness) this salad is topped with tart Granny Smith apples, quinoa, crumbled feta, sweet dried cranberries and toasted pecans, this salad is light, fresh, tasty and really pretty. Serve alongside any protein.

The Lemon Vinaigrette:

The light a fragrant dressing for this Chopped Apple and Cranberry Salad comes together in two minutes. Simply whisk good quality olive oil, fresh lemon juice, a little honey, sea salt, and pepper and you have a lemony, slightly sweet dressing for this beautiful salad.

Love Salads with Apples and Need More Recipes?

Take a look at this collection. There’s something for every occasion!

The Recipe: Chopped Apple and Cranberry Salad

What you need: a good flaked sea salt, a good quality olive oil, and as always, a good knife!

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Chopped Apple and Cranberry Salad

A delicious, easy to make salad for every day or the holidays

Course fall salad, side salad

Cuisine American

Keyword apple and cranberry salad, apple and quinoa salad, holiday salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

For the Salad:

• ½ cup quinoa, cooked to package instructions
• 2 cups chopped romaine
• 3 cups butter leaf lettuce, torn
• 1 small granny Smith apple, diced small
• ½ cup dried cranberries
• ½ toasted, salted pecan halves
• ½ crumbled feta

The Lemon Viniagrette:

• ⅓ cup good quality extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• pinch of Maldon's sea salt and a few turns of freshly ground black pepper

Instructions

• Cook quinoa to package instructions. Strain and allow to cool.

While quinoa cooks and cools, make dressing

• Whisk together olive oil, lemon juice, honey until well emulsified. Add a pinch of sea salt and pepper and whisk again, set aside.

After quinoa has cooled assemble salad

• Chop romaine and tear butter leaf, place on a platter or in a bowl. Add diced apples, cranberries, feta, quinoa, and pecans, Dress with lemon vinaigrette and toss. Sprinkle with sea salt and pepper if desired. Serve!

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