Favorite Green Salad with Apples, Cranberries, and Pepitas

This fresh green salad is one of my favorite recipes to serve at gatherings and holidays. With crisp apple slices, tart dried cranberries, crunchy toasted pepitas, and creamy goat cheese, it strikes the perfect balance of flavors and textures. Tossed in a bright apple cider vinaigrette, it feels light yet satisfying, and it looks beautiful on the table.

Why You’ll Love This Recipe

I like this salad because it’s both refreshing and versatile. The crisp apples add a juicy bite, while the cranberries bring a touch of sweetness. The pepitas give just the right amount of crunch, and the goat cheese adds creaminess that ties everything together. I also love how quickly it comes together, making it easy to prepare for both weeknight dinners and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• fresh spring greens or mixed salad greens
• Granny Smith apple, thinly sliced
• dried cranberries
• toasted pepitas
• crumbled goat cheese

Apple Cider Vinaigrette

• apple cider vinegar
• olive oil
• Dijon mustard
• honey or maple syrup
• salt and pepper

Directions

1. I start by whisking together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
2. In a large salad bowl, I add the greens, apple slices, cranberries, and pepitas.
3. I drizzle the vinaigrette over the salad and toss gently to coat.
4. Just before serving, I sprinkle the crumbled goat cheese on top.

Servings and timing

This salad serves about 6 people as a side dish. It takes only 15 minutes from start to finish, making it one of my quickest and most reliable recipes.

Variations

Sometimes I swap the goat cheese for feta or blue cheese for a different flavor. I’ve also used pears instead of apples when I want a softer fruit. For extra crunch, I add sliced almonds or walnuts, and when I want a heartier salad, I toss in roasted chicken or quinoa.

storage/reheating

I like to keep the salad components separate if I’m making it ahead. The vinaigrette can be stored in a jar in the refrigerator for up to a week. Once dressed, the salad is best enjoyed right away, though leftovers can be stored in the fridge for up to a day. To refresh, I add a few extra greens before serving.

FAQs

What type of apples work best?

I prefer Granny Smith for their tartness, but Honeycrisp or Pink Lady also taste great.

Can I make the vinaigrette ahead of time?

Yes, I store it in a sealed jar in the fridge for up to a week and give it a good shake before using.

Can I toast my own pepitas?

Yes, I simply toast raw pepitas in a dry skillet over medium heat for a few minutes until fragrant and lightly golden.

What can I use instead of goat cheese?

Feta, blue cheese, or even shaved Parmesan work well as substitutes.

Can I turn this into a main dish?

Yes, I often add grilled chicken, salmon, or chickpeas to make it a complete meal.

Conclusion

This green salad with apples, cranberries, and pepitas has become a staple in my kitchen. I love how the sweet, tart, creamy, and crunchy elements all come together in a single dish. It’s easy enough for a weeknight but festive enough for holidays, making it one of my most versatile and crowd-pleasing recipes.

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