Apple-Cranberry Salad with Honey-Dijon Vinaigrette

Apple-Cranberry Salad with Honey-Dijon Vinaigrette

Apple-Cranberry Salad with Honey-Dijon Vinaigrette

I am typically not someone who enjoys salad. I know this is crazy for a nutrition coach to say, but his salad has been a go-to in my house for weeks.

The flavours are sweet and sour and has an added crunch from the pumpkin seeds which also give it a bit of salt.

Nutrition Info (Salad, No Dressing):

Serves: 10

1 Serving: 1 large handful

Nutrition Info (Dressing):

Serves: 10

1 Serving: 1 tablespoon



1 Container Spring Mix (you can also substitute kale, spinach, etc.)

3 Granny Smith Apples, sliced

1 Cup Roasted Pumpkin Seeds (I buy raw and roast at home, but store-bought is fine!)

1 Cup Dried Cranberries

1 Container Goat Cheese (Optional)


2 Tablespoons Extra-Virgin Olive Oil

Juice and Zest of 1 Lemon

2 Tablespoons Balsamic Vinegar

2 Tablespoons Honey

2 Tablespoons Dijon Mustard

1-2 Cloves Garlic (minced, OR 1-2 teaspoons garlic paste, way easier!)

Salt & Pepper to taste


Optional: If you have raw pumpkin seeds, spray with cooking oil and add salt & pepper. Place in a 425 degree oven for 10-15 minutes or until your desired level of crunch.

Combine the ingredients for the dressing in a small bowl. Whisk together until combined. Set aside. (Make sure you taste it before adding to the salad, sometimes I add additional honey, salt, etc.)

Add approximately half of your salad mixture to a large mixing bowl. Add approximately half the dressing and toss until the salad is well coated. Repeat for on top with the remainder of the salad and dressing.

Add the sliced apples, roasted pumpkin seeds, dried cranberries, and goat cheese.

Toss and serve!

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