Holiday Asian Salad
Looking for a dish that’s both gorgeously fresh and delightfully unexpected on your holiday table? This Asian Salad with a Fall Twist is about to become the guest everyone’s talking about. Vibrant apples, juicy cranberries, and toasty pecans mingle with leafy greens and a homemade dressing that brings it all to life. Get ready for a crisp, crave-worthy side that just might outshine the turkey!
Why You’ll Love This Salad
Thanksgiving feasts are famous for their comforting casseroles and cozy classics, but sometimes you need a bright, crunchy dish to cut through all that richness. That’s where this Asian Salad comes in. Made with colorful green leaf lettuce, crisp Honeycrisp apples, tart dried cranberries, and crunchy pecans, it delivers a perfect balance of flavors and textures. The secret? A homemade Asian-style dressing that’s tangy, sweet, and a little bit savory—a true flavor booster for your holiday spread.
This salad is not just easy to make, it brings a pop of color to your table and keeps your guests coming back for seconds (and asking for the recipe). Whether you’re entertaining a crowd or keeping it cozy, this is the kind of recipe you’ll reach for time and again.
Can I use a different type of lettuce?
Yes! Green leaf lettuce works best for its texture and color, but red leaf or even romaine are great substitutes. Iceberg isn’t recommended as it doesn’t have the same softness or rich green color.
What kind of apples work best?
Honeycrisp apples bring a lovely mix of sweetness and crunch, but Gala or Fuji apples are delicious too. If apples are small, use two.
Can I make the dressing ahead?
Absolutely! Shake or whisk it up to several days in advance. Store in the fridge, and just whisk or shake well before serving since it naturally separates.
Can I make this nut-free?
Of course. Simply leave out the pecans or substitute with roasted pumpkin seeds or sunflower seeds for crunch.
What about other mix-ins?
In the off-season, toss in broccoli florets, green onions, or swap the pecans with toasted almonds. This salad welcomes creativity!
Is this dressing super sweet?
It has a nice balance, but if you want it less sweet, reduce the sugar to ¾ cup or even ½ cup and taste to adjust.
Wrapping Up: Add a Little Crunch to Your Holiday Table
If you’re ready to surprise and delight your guests this holiday season, give this Asian Salad with a Fall Twist a try. It finishes the table with a burst of fresh color and flavor, balances all those classic comfort foods, and might just become the new favorite tradition for your family. Gather your crew, pass the salad, and don’t forget to savor every bite—because sometimes the freshest moments are the most memorable.
Holiday Asian Salad
Ingredients
Salad Ingredients
- 1 head green leaf lettuce washed, chopped into bite-sized ribbons
- Red leaf lettuce may be used instead; avoid iceberg for best texture and color.
- 1 large Honeycrisp apple or 2 small, skin on and diced into bite-sized chunks
- If the apple is store-bought and waxy wash thoroughly before slicing.
- ¾-1 cup dried cranberries
- ¾-1 cup chopped pecans
- sunflower seeds or chopped almonds are other good options.
Asian-Inspired Salad Dressing
- 1 cup sugar
- 1 cup vegetable oil
- ½ cup apple cider vinegar raw, unfiltered or regular are both fine
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
Make the Dressing:
- In a bowl, combine 1 cup sugar, 1 cup vegetable oil, ½ cup apple cider vinegar, and 2 tablespoons soy sauce.
- Add salt and pepper to taste.
- Whisk together very thoroughly until emulsified. The oil will resist blending at first; keep whisking until dressing thickens slightly and looks uniform. Dressing will separate as it sits; stir before using.
Assemble the Salad:
- Chop 1 head of green leaf lettuce into thin ribbons, discarding the core if desired.
- Dice the apple into bite-sized pieces, leaving the skin on for color and texture.
- In a large bowl, layer lettuce, then top with apples, dried cranberries, and chopped pecans.
- Adjust amounts of cranberries and pecans between ¾ and 1 cup each, to taste.
Serving Suggestions:
- For buffet style: Dress and toss the salad right in the serving bowl just before serving.
- For plated servings: Place salad on individual plates and drizzle with dressing just before serving.
- Store leftover dressing separately and re-whisk before using again.
Tips and Variations
- Substitute almonds for pecans, or add in crunchy toppings like ramen noodles or chow mein noodles for variation.
- In other seasons, swap out apples and cranberries for broccoli florets or green onions.
- Enjoy this salad as a light, beautiful way to balance the rich flavors of your Thanksgiving feast, or as a year-round favorite that’s easy to adapt to what’s in your pantry.
