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Fresh Apple Pecan Salad with Maple Vinaigrette

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A vibrant fall salad featuring crisp apples, toasted pecans, mixed greens, and a tangy-sweet maple vinaigrette. Perfect for gatherings, quick lunches, or as a festive side dish, this salad is easy to make and packed with comforting autumn flavors.

Ingredients

Scale
  • 2 large apples (Honeycrisp or Fuji), thinly sliced
  • 1 cup pecans, toasted and roughly chopped
  • 6 cups mixed greens (baby spinach, arugula, romaine, or spring mix), washed and dried
  • 1/2 cup dried cranberries (optional)
  • 1/4 small red onion, very thinly sliced
  • 1/2 cup feta cheese, crumbled (or goat cheese)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, stirring once. Remove and let cool.
  2. Wash and dry apples. Slice thinly (about 1/8-inch thick). If prepping ahead, toss slices with a little lemon juice to prevent browning.
  3. In a small bowl or mason jar, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk or shake until fully blended and slightly thickened. Adjust seasoning to taste.
  4. Wash and dry mixed greens. If using kale, massage briefly with a little olive oil to soften. Thinly slice red onion and crumble feta cheese. Set aside cranberries if using.
  5. In a large salad bowl, add mixed greens. Top with sliced apples, toasted pecans, red onion, feta cheese, and cranberries.
  6. Drizzle about half the maple vinaigrette over the salad. Toss gently with clean hands or salad tongs until lightly coated. Add more dressing if needed.
  7. Taste and adjust seasoning. Add fresh cracked black pepper or flaky sea salt if desired. Serve immediately for best crunch and flavor.

Notes

Toast pecans for extra flavor and crunch. Slice apples thinly for best texture. Dress salad just before serving to prevent soggy greens. Substitute walnuts or almonds for pecans, goat cheese for feta, or use vegan cheese for dairy-free. For nut-free, use sunflower seeds. Store undressed salad in the fridge for up to 2 days; vinaigrette keeps for a week. Toss apples with lemon juice to prevent browning.

Nutrition

Keywords: apple salad, pecan salad, maple vinaigrette, fall salad, autumn recipe, easy salad, healthy salad, gluten-free, vegetarian, potluck, Thanksgiving

Find it online: https://yumyep.com/fresh-apple-pecan-salad-with-maple-vinaigrette-easy-fall-recipe/