Every year this salad steals the spotlight on our holiday table. It is crisp, colorful, and layered with bright flavor, and it comes together in minutes. Prep the parts ahead, then toss right before serving for the best crunch.
Holiday Honeycrisp Salad
Equipment
- 1 Skillet for toasting nuts
- 1 Small jar with lid for shaking vinaigrette
- 1 Large bowl or platter for assembly
Ingredients
Salad
- 6 cup mixed greens spring mix, baby spinach, or tender kale
- 2 Honeycrisp apples cored and thinly sliced
- 1 tsp lemon juice toss with apple slices to prevent browning
- 1 cup pomegranate arils
- 0.5 cup pecans toasted
- 0.25 red onion very thinly sliced
- 0.5 cup feta or goat cheese crumbled
- 1 tsp maple syrup optional, for lightly candying nuts
Cider Vinaigrette
- 0.25 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 0.25 tsp fine sea salt
- 0.125 tsp black pepper freshly ground
- 1 tbsp orange juice optional, for brightness
Instructions
Prep
- Warm a dry skillet over medium heat. Add pecans and toast, stirring, until fragrant, 3 to 4 minutes. Sprinkle with a pinch of salt and let cool. For a hint of sweetness, drizzle in a teaspoon of maple syrup during the last 30 seconds.
- Core and thinly slice the Honeycrisps. Toss with a teaspoon of lemon juice to keep them crisp and bright.
Vinaigrette
- In a small jar, combine olive oil, apple cider vinegar, honey, Dijon, salt, and pepper. Shake until glossy and emulsified. Taste and adjust acidity or sweetness.
Assembly
- On a large platter or in a wide bowl, layer greens, apples, pomegranate arils, red onion, toasted pecans, and crumbled cheese.
- Drizzle with vinaigrette and toss gently right before serving so everything stays perky and fresh.
Notes
Why You’ll Love This Holiday Honeycrisp Salad
- Crunchy, juicy apples meet creamy cheese and toasty nuts for the perfect bite.
- A simple apple cider vinaigrette you can shake in a jar.
- Make-ahead friendly with easy assembly right before dinner.
- Festive colors that look beautiful on any holiday spread.
Holiday Honeycrisp Salad Ingredients & Substitutions
- Honeycrisp apples: Sweet, crisp, and sturdy. Pink Lady or Fuji also work well.
- Greens: Spring mix, baby spinach, or tender kale.
- Pomegranate arils: Jewel-like pops of tart sweetness. Dried cranberries are a simple swap.
- Pecans: Toasted or lightly candied. Walnuts, pistachios, or pumpkin seeds work too.
- Cheese: Crumbled feta or goat cheese for creamy tang. Shaved Parmesan is a nice alternative.
- Red onion: Very thinly sliced for a mild bite. Soak in cold water to soften if you like.
- Lemon juice: A quick toss with the apple slices keeps them from browning.
Cider Vinaigrette
- Extra virgin olive oil
- Apple cider vinegar
- Honey
- Dijon mustard
- Fine sea salt and black pepper
- Optional: A splash of fresh orange juice for brightness
Step-by-Step Instructions to Make Holiday Honeycrisp Salad
1. Toast the nuts
Warm a dry skillet over medium heat. Add pecans and toast, stirring, until fragrant, 3 to 4 minutes. Sprinkle with a pinch of salt and let cool. For a hint of sweetness, drizzle in a teaspoon of maple syrup during the last 30 seconds.
2. Mix the vinaigrette
In a small jar, combine olive oil, apple cider vinegar, honey, Dijon, salt, and pepper. Shake until glossy and emulsified. Taste and adjust acidity or sweetness.
3. Prep the apples
Core and thinly slice the Honeycrisps. Toss with a teaspoon of lemon juice to keep them crisp and bright.
4. Build the salad
On a large platter or in a wide bowl, layer greens, apples, pomegranate arils, red onion, toasted pecans, and crumbled cheese.
5. Dress and serve
Drizzle with vinaigrette and toss gently right before serving so everything stays perky and fresh.
Tips for Success
- Slice apples just before serving or toss with lemon to prevent browning.
- Taste your vinaigrette. If it is too sharp, add a touch more honey. If it is too sweet, add a splash more vinegar.
- Layer ingredients instead of piling them tightly so every serving gets a good mix.
- Chill the platter for 10 minutes for extra crisp greens.
Variations of Holiday Honeycrisp Salad
- Add protein: Shredded roasted chicken or crisp turkey bacon crumbles.
- Swap the fruit: Pears, oranges, or segmented clementines are lovely.
- Change the crunch: Pumpkin seeds or sunflower seeds for a nut-free option.
- Herb it up: Add chopped parsley or delicate thyme leaves.
- Cozy twist: Use baby kale and shave in fennel for extra holiday flair.
Serving Suggestions: What to Pair with Holiday Honeycrisp Salad
- Roasted chicken or turkey
- Butternut squash soup
- Herbed rice pilaf or garlic mashed potatoes
- Warm dinner rolls with butter
Storage & Reheating Instructions
This salad is best enjoyed fresh. Store components separately for up to 2 days: greens and apple slices in airtight containers, apple slices tossed with lemon; nuts at room temperature; cheese crumbled and chilled; vinaigrette in a sealed jar. Do not reheat. Toss just before serving.
Memories Made Around the Table
I still remember passing this platter around our crowded table, everyone sneaking an extra slice of apple. It is simple, but it feels special every time.
FAQs
Can I make it ahead?
Yes. Toast nuts and mix the vinaigrette up to 2 days ahead. Slice apples and dress the salad right before serving.
How do I keep apples from browning?
Toss slices with a teaspoon of lemon juice and keep covered until serving.
What can I use instead of pecans?
Try walnuts, pistachios, pumpkin seeds, or sunflower seeds for similar crunch.
Do I have to use Dijon?
No. It helps the dressing emulsify, but you can skip it or use a mild mustard.
Final Thoughts
Bright, crisp, and festive, this Holiday Honeycrisp Salad earns its place at the center of the table. Prep ahead, toss at the last minute, and enjoy every crunchy bite.