March 1, 2015

Apple, Pecan, and Blue Cheese Salad with Dried Cranberries



Oh god. Just typing this recipe’s name made me want to make it for dinner tonight. And so it shall be done.

Just an odd, aerial view from that delicious dinner last week…

There is something so adult about salads with fruit, right? Is it just me? I mean, young Chrissy definitely preferred her a ranch salad with shredded carrots and a crouton or 3000. And up until a year ago, I still thought that that was my preference. But no. Especially not after this salad.

And can I just say how awesome I feel when I make my own salad dressing? Pretty awesome. It’s SO easy ANNNND it has the added benefit of being able to annoy people by saying, “I MADE IT MYSELF! THE DRESSING! I MADE IT MYSELF!” Which is always fun.

Omnomnomnomnom. And this is coming from someone who thinks salads are for rabbits and other demons. Apple, Pecan, and Blue Cheese Salad riiiiiiiiight here [click]. (I used cranberries instead of dried cherries!)


  • 10 cups salad greens (baby spinach, arugula, you like)
  • 2 whole apples, cored snd sliced very thin
  • 1/2 cup pecan halves, lightly toasted
  • 1/4 cup dried cherries
  • 6 ounces blue cheese, cut Into chunks
  • Dressing:
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup, or more to taste
  • 1 teaspoon apple cider vinegar, or more to taste
  • salt and pepper, to taste


Combine the salad greens, apples, pecans, cherries, and cheese in a large bowl. In a small bowl, whisk  the oil, Dijon, maple syrup, vinegar, and salt and pepper to taste.  You can also add all these ingredients to a jar, put the lid on the jar and shake it up.

Pour as much of the salad dressing on the salad as you like and toss to combine.

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