This crisp green salad makes a wonderful side for almost any meal. The sweet poppyseed-style dressing pairs beautifully with crunchy apples and toasted pecans.
If you grew up attending church potlucks or community dinners, you’re probably familiar with the little spiral-bound cookbooks that circulate among groups—decorated with roosters, hearts, or smiling women holding pies. Those compilations often hide simple, reliable recipes that become family favorites.
This salad, sometimes called Church Lady Salad, is one of those dependable finds. The original name on many recipe cards is Winter Fruit Salad, which can be a bit misleading since the base is leafy greens rather than a bowl of mixed fruit. Still, the combination of tender greens, crisp apple, toasted pecans, shredded cheese, and dried cranberries tossed in a sweet poppyseed-style vinaigrette is delightful and versatile.
How to make winter fruit salad
The dressing is quick to prepare and gives the salad its signature sweetness. Combine the vinaigrette ingredients in a jar with a tight-fitting lid and shake until well blended—this is faster and less messy than whisking.
Ingredients for the vinaigrette:
- 1 tablespoon finely chopped shallot
- ½ cup granulated sugar
- ⅓ cup lemon juice
- ⅔ cup vegetable oil
- ½ teaspoon kosher salt
- 1 tablespoon poppyseeds
The salad starts with a base of spring mix, though you can use green leaf or red leaf lettuce if you prefer. Romaine tends to make the salad a bit watery, so it’s not the best choice for this recipe.
Toppings include:
- ¾ cup chopped pecans
- 1 large apple, cubed (Pink Lady is a nice choice)
- 1 cup shredded cheese (Swiss, gouda, or manchego work well)
- ½ cup dried cranberries
Pick an apple that holds its texture when cut and a cheese that complements the sweetness of the dressing. Pre-shredded cheese saves time and is perfectly fine to use.
To assemble, place the torn or bagged greens in a large bowl, add the chopped pecans, cubed apple, shredded cheese, and dried cranberries. Reserve a few tablespoons of the toppings to sprinkle on top when serving. Toss the salad with about half of the dressing, then add more to taste. Finish by scattering the reserved toppings over the salad and serve immediately.
Serving the salad
This Winter Fruit Salad pairs well with a wide variety of main dishes—roasts, grilled meats, pasta bakes, pizza, and casseroles all benefit from the salad’s bright, sweet contrast. It’s also a great choice for potlucks and picnics; just keep the dressing separate until you’re ready to toss and serve.
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Church Lady Salad (Winter Fruit Salad)
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Ingredients
For the vinaigrette:
- 1 tablespoon finely chopped shallot
- ½ cup granulated sugar
- ⅓ cup lemon juice
- ⅔ cup vegetable oil
- ½ teaspoon kosher salt
- 1 tablespoon poppyseeds
For the salad:
- 1 large head lettuce, torn (or 10 oz bagged/boxed lettuce)
- ¾ cup chopped pecans
- 1 large apple, cubed (Pink Lady suggested)
- 1 cup shredded cheese, such as Swiss, gouda, or manchego
- ½ cup dried cranberries
Instructions
For the vinaigrette:
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Combine the shallot, sugar, lemon juice, oil, salt, and poppyseeds in a 16 oz jar with a tight-fitting lid. Screw on the lid and shake until well combined.
For the salad:
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Place the greens in a large bowl and add the pecans, apple, cheese, and dried cranberries, reserving a few tablespoons of each topping for garnish.
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Toss the salad with about half the vinaigrette, add more if needed to taste, then top with the reserved toppings and serve immediately.
Notes
If you don’t have a shallot, 1 tablespoon chopped yellow onion works as a substitute.
Nutrition
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