Apple Orange Cranberry Salad
A bright, refreshing no-cook fruit salad with crisp apples, juicy orange segments, tart dried cranberries, and toasted pecans, tossed in a light honey citrus dressing. Ready in under 20 minutes, it pairs well with any meal or stands alone as a light dessert.
- Prep
- 15 min
- Cook
- —
- Wait
- 5 min
- Total
- 20 min
- Makes
- 6 servings (about 7 cups)
Steps
Before you start
- Have all fruits washed and at hand
- Toast the pecans (optional but recommended for better flavor)
- Use a sharp knife for clean apple slicing to prevent browning
Toast pecans
- Place chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a plate to cool.
- This brings out their natural oils and deepens the flavor—optional but highly recommended.
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Ready when: Pecans are fragrant and light golden brown
Tip: Watch closely to avoid burning; they toast quickly once they start to smell nutty
Make citrus dressing
- In a small bowl or jar, whisk together honey, lemon juice, fresh orange juice, and a pinch of sea salt until the honey dissolves completely.
- Set aside.
- This can be made up to 1 hour ahead.
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Ready when: Honey is fully dissolved and mixture is smooth
Tip: Whisk vigorously to fully incorporate honey; if it seems too thick, add 1 teaspoon water
Prepare apples and oranges
- Cut apples into ¾-inch (2 cm) cubes, discarding the core.
- Peel oranges and remove all white pith.
- Divide into segments and cut any large segments in half to create bite-sized pieces.
- Work quickly with apples to minimize oxidation.
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Ready when: Apples are cubed and oranges are segmented into uniform pieces
Tip: To prevent apple browning, toss with a little lemon juice as you cut, or work near the dressing to coat them immediately
Combine and dress salad
- In a large mixing bowl, combine the apple cubes, orange segments, dried cranberries, and toasted pecans.
- Pour the citrus-honey dressing over top and gently toss until all fruits and nuts are evenly coated.
- Avoid over-mixing to keep the fruit from breaking down.
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Ready when: Fruits are evenly coated and dressing has mostly settled
Tip: Wait 5 minutes before serving so the flavors blend, but serve within 30 minutes to keep apples from darkening
Good to know
Tips
- To prevent apples from browning, toss them immediately with lemon juice or work them directly into the dressed salad
- For a heavier, more filling salad, add 1 cup (120 g) fresh spinach or arugula and toss just before serving
- Make this salad in a clear glass bowl for a beautiful presentation at gatherings—the bright colors really pop
- If you prefer a sweeter dressing, add an extra 1 tablespoon honey or a teaspoon of vanilla extract
Make ahead
Prepare the dressing up to 1 hour ahead and store in a sealed jar at room temperature. Cube the apples and segment the oranges up to 4 hours ahead; store each in separate sealed containers to prevent browning and flavor transfer. Assemble the salad no more than 30 minutes before serving to keep apples from oxidizing.
Storage & reheating
Best served fresh, within 30 minutes of assembly. If you must store it, cover and refrigerate for up to 4 hours; the apples will darken slightly and the pecans will soften. Bring to room temperature for 10 minutes before serving to restore the pecans' crunch. Do not freeze. Leftover components can be stored separately (dressing up to 1 week, dried cranberries and pecans in airtight containers for up to 3 weeks).
Substitutions
- Pink Lady or Gala apples → Honeycrisp, Granny Smith, or Fuji apples. Pink Ladies are sweet and slightly tart with a firm texture; other varieties work, though Granny Smiths will be more tart and Honeycrisps sweeter
- navel oranges → Clementines, tangelos, or blood oranges. Clementines are sweeter and easier to peel; blood oranges add a deeper, slightly earthy flavor
- raw pecans → Sliced almonds, walnuts, or candied pecans. Almonds are lighter and more delicate; walnuts add earthiness; candied pecans will make the salad sweeter
- dried cranberries → Dried currants, raisins, or diced dried apricots. Currants and raisins are less tart; apricots add a different sweetness and texture
