Kenosha-Inspired Cranberry and Apple Harvest Salad

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A vibrant autumn salad featuring crisp apples, tart Wisconsin cranberries, toasted pecans, and a maple Dijon dressing reflecting regional harvest flavors. This American-inspired salad recipe, ready in about 15 minutes, pairs mixed greens, Granny Smith apple, dried Wisconsin cranberries into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups mixed greens
• 1 medium, cored and thinly sliced Granny Smith apple
• 1/2 cup dried Wisconsin cranberries
• 1/3 cup, roughly chopped toasted pecans
• 1/4 cup crumbled goat cheese
• 3 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, 2 tbsp apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
2. Step 2: In a large salad bowl, combine 6 cups mixed greens, 1 medium thinly sliced Granny Smith apple, 1/2 cup dried Wisconsin cranberries, and 1/3 cup toasted pecans.
3. Step 3: Pour the maple Dijon dressing over the salad ingredients and toss gently to coat all components evenly.
4. Step 4: Sprinkle 1/4 cup crumbled goat cheese on top and serve immediately to enjoy the fresh, crisp textures with regional flavors.