Description
A quick and easy fall salad featuring crisp apples, toasted pecans, dried cranberries, and crumbled cheese, all tossed in a sweet and tangy maple vinaigrette. Perfect for weeknight lunches or holiday gatherings.
Ingredients
Scale
- 6 cups mixed salad greens (baby spinach and arugula recommended)
- 2 large apples (Honeycrisp or Fuji, about 300g), thinly sliced
- 1 cup pecan halves (100g), toasted
- 1/2 cup dried cranberries (60g)
- 1/2 cup crumbled feta or goat cheese (75g)
- 1/4 small red onion, thinly sliced
- 3 tablespoons pure maple syrup (45ml)
- 2 tablespoons apple cider vinegar (30ml)
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil (60ml)
- Salt and black pepper to taste
- 1 tablespoon lemon juice (for apples, optional)
Instructions
- Toast the pecans: Place a small skillet over medium heat. Add pecan halves in a single layer. Toast for 3-5 minutes, shaking occasionally, until fragrant and slightly darkened. Transfer to a plate to cool immediately.
- Prep the apples: Wash apples, leave skin on (or peel if preferred). Cut into quarters, remove core, and slice thinly (about 1/4-inch thick). Toss with 1 tablespoon lemon juice to prevent browning if desired.
- Make the vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk together, then slowly drizzle in olive oil while whisking constantly. If using a jar, shake vigorously until emulsified. Adjust seasoning to taste.
- Assemble the salad: In a large salad bowl, add mixed greens. Top with sliced apples, toasted pecans, dried cranberries, crumbled cheese, and thinly sliced red onion.
- Dress and toss: Drizzle about 3/4 of the vinaigrette over the salad. Gently toss with hands or two large spoons until evenly coated. Add more dressing if needed.
- Serve immediately: Transfer to plates or a serving platter. Sprinkle with flaky sea salt if desired. Serve right away while apples are crisp and pecans are crunchy.
Notes
Toast pecans in a dry skillet until fragrant; do not leave them in the hot pan to avoid burning. Dry greens thoroughly to prevent watery dressing. Slice apples just before serving for best texture. Vinaigrette can be made ahead and stored in the fridge for up to a week. For a dairy-free version, omit cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 c
- Calories: 335
- Sugar: 20
- Sodium: 180
- Fat: 19
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 6
- Protein: 7
Keywords: apple pecan salad, maple vinaigrette, fall salad, quick salad, healthy salad, Thanksgiving side dish