3 tablespoons fresh lemon juice (prevents browning)
2 tablespoons pure maple syrup or honey
2 tablespoons extra virgin olive oil
¼ teaspoon ground cinnamon
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
Optional Add-Ins
¼ cup crumbled feta or goat cheese
2 tablespoons chia seeds or flaxseeds
¼ cup Greek yogurt (for creamy variation)
Step-by-Step Instructions
Step 1: Prepare the Apples
Wash and core the apples. Leave the skin on for extra fiber and color. Cut into small bite-sized cubes. Immediately toss the apples with lemon juice to prevent oxidation and keep them crisp.
Step 2: Toast the Pecans
Heat a dry skillet over medium heat. Add chopped pecans and toast for 3–5 minutes, stirring frequently, until fragrant. Remove from heat and allow to cool. Toasting enhances flavor and adds crunch.
Step 3: Mix the Dressing
In a small bowl, whisk together olive oil, maple syrup, cinnamon, salt, and black pepper until emulsified. Taste and adjust sweetness or acidity as needed.
Step 4: Assemble the Salad
In a large mixing bowl, combine apples, dried cranberries, toasted pecans, and celery. Pour dressing over the mixture and toss gently until evenly coated.
Step 5: Chill and Serve
For best flavor, refrigerate for 15–30 minutes before serving. Garnish with extra pecans or cheese if desired.
Flavor Variations
Creamy Apple Cranberry Salad
Add ¼ cup Greek yogurt or dairy-free yogurt to the dressing for a creamy texture similar to classic Waldorf salad.
Vegan & Dairy-Free Version
Use maple syrup instead of honey and skip cheese or replace with coconut yogurt.
Keto-Friendly Option
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