Apple Pecan Salad (Gluten Free)

You know that feeling when you go out of town and you get home and you feel like you need to eat ALL of the salad? Like all of it. Because you probably indulged on a little too much junk food and stuff you wouldn’t normally eat (I’m looking at you Taco Bell at nine at night.) Okay it was only a bean and cheese burrito so it wasn’t that bad but still.



I did try and eat as many veggies and stuff as I could but I definitely wasn’t on my normal eating routine. So by the time I got back I just felt the need for a nice fresh salad.


The dressing was inspired by a recipe my aunt had given my mom and that they made when she was in town a couple months ago. It popped in my head and I thought it would be perfect for a salad like this. I couldn’t find the recipe though when I went to make it and so I had to try and remember what was in and work it out from there.



I think it came out great and it paired perfectly with the salad. I love the crisp apples and the crunch of the pecans along with the dried cranberries and creaminess of the goat cheese. It was just the salad I was looking for after eating all the bad things while I was out of town. If you’re looking to up the protein on this you could add chicken, roasted chickpeas, or even hemp hearts would be great on this salad.


If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.


Apple Pecan Salad (Gluten Free)

Course Dinner, Lunch
Cuisine Gluten Free, Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -4 Servings
Author Modern Little Victories


  • Apple Cider Dressing
  • 3 tbsp apple cider vinegar
  • 1 tbsp mustard yellow or Dijon
  • Pinch sea salt & pepper
  • ½ tbsp honey or agave if vegan
  • 1/3 cup olive oil
  • 2 tbsp apple juice or cider
  • Salad
  • 4 cups of mixed salad greens
  • 1 honeycrisp apple cored and chopped
  • ¼ cup sliced pecans
  • ¼ cup dried cranberries
  • ¼ small red onion thinly sliced
  • 1 oz goat cheese


  1. -In a small bowl, or a mason jar, prepare the dressing by adding in the vinegar, mustard, honey, salt & pepper, olive oil, and apple juice. Whisk or shake until well combined.
  2. -In a large bowl, add the lettuce and top with the apple, pecans, cranberries, onion and goat cheese. Toss until combined and add dressing.




This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana at My Gut Feelingour-growing-edge-badge



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  1. Beautiful photos. I love the addition of goat cheese for a bit of creamy decadence.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is ALLERGY FRIENDLY RECIPES which includes gluten/dairy/nut free recipes.

    More info including how to submit your link here:

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