Pioneer Woman Apple Pecan and Blue Cheese Salad With Dried Cherries

Pioneer Woman apple pecan and blue cheese salad with dried cherries is a no-cook side tossed in maple Dijon dressing, ready in just 15 minutes. That makes it a reliable go-to for potluck dinners, holiday tables or easy weeknight meals when you need something fresh and filling fast.

The dressing makes or breaks this salad, because maple syrup and Dijon need to emulsify into one smooth coat. So shake the jar until it thickens, or the oil separates and your greens end up with oily spots instead of even flavor.

Dried cherries bring a tart, chewy bite that most apple salads skip. That contrast pairs with crunchy pecans and bold blue cheese, so every forkful hits a completely different texture.

Pioneer Woman Apple Pecan and Blue Cheese Salad With Dried Cherries

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

234

kcal

Crisp spring greens tossed with thin apple slices, pecan halves, blue cheese chunks and dried cherries, then coated in a quick shaken maple Dijon vinaigrette.

Ingredients

• For the Salad:
  

• 12 oz. Salad Greens (Spring Mix)
  

• 2 whole Apples, Cored and Sliced Very Thin
  

• 1/2 c. Pecan Halves
  

• 1/4 c. Dried Cherries
  

• 6 oz. Blue Cheese, Cut Into Chunks

• For the Dressing:
  

• 1 tbsp. (heaping) Dijon Mustard
  

• 1 tbsp. Maple Syrup (more to taste)
  

• 1 tsp. Apple Cider Vinegar (more to taste)
  

• 1/4 c. Olive Oil
  

• Salt and Pepper, to taste

Directions

• Prep the apples: Core the apples and slice them into thin wedges, then cut each wedge into thin pieces so they mix evenly into the greens.
• Chunk the cheese: Break the blue cheese into bite-sized pieces with a fork, since larger chunks tend to clump in one spot instead of spreading through the salad.
• Make the dressing: Combine the Dijon, maple syrup, vinegar, olive oil, salt and pepper in a small mason jar, then shake with the lid on until it emulsifies.
• Toss the salad: Add greens, apple slices, pecans, cherries and blue cheese to a large bowl, then drizzle on some dressing and toss to combine.
• Season and serve: Taste the salad and add more dressing a little at a time until it's just right, since overdressing will wilt the greens quickly.

Tools for this recipe

• Benriner Japanese mandoline, OXO salad spinner, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the blue cheese for something milder?

Goat cheese and feta both work well since they bring a similar tangy bite that pairs with the sweet dressing. Brie is another option too, though you'll lose some of the sharp contrast that makes this salad pop.

How long does this salad keep in the fridge?

Dressed salad holds for about 4 hours before the greens start wilting, so only dress what you plan to eat right away. But you can store the undressed components separately for up to 2 days, which makes weeknight assembly fast.

Can I make the dressing ahead of time?

The dressing keeps in a sealed jar for up to a week, so make it whenever you have a spare minute. Shake it well before serving though, since the oil and vinegar will separate as they sit.

Do I need a mason jar to make the dressing?

Any small container with a tight-fitting lid works just as well, or you can whisk everything together in a bowl. The jar just saves time because the shaking emulsifies the dressing faster than whisking by hand.

How do I keep the apple slices from turning brown?

Slice the apples right before tossing the salad, since they brown once exposed to air. A quick squeeze of lemon juice also helps if you need to prep them a few minutes early, and the vinegar in the dressing slows browning once everything is mixed.