Description
This Maple Pecan Harvest Salad with Apple Cider Vinaigrette is a quick and easy fall salad with sweet maple, crunchy pecans, and tart apples, all tossed in a perfectly balanced vinaigrette. It’s hearty enough for a main dish or perfect as a side for holiday dinners.
Ingredients
Scale
- 6 cups mixed salad greens (about 150g)
- 1 large Granny Smith apple, thinly sliced
- ½ cup dried cranberries (75g)
- ½ cup crumbled goat cheese or feta (75g)
- ½ cup candied pecans (60g)
- ¼ small red onion, thinly sliced
- ¼ cup apple cider vinegar (60ml)
- 3 tablespoons pure maple syrup (45ml)
- 1 teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil (80ml)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small shallot, finely minced (optional)
Instructions
- Make the candied pecans (if making from scratch): In a small skillet over medium heat, add ½ cup pecan halves, 1 tablespoon maple syrup, and a pinch of salt. Stir constantly for 2-3 minutes until the syrup coats the nuts and they smell toasty. Spread them on a plate to cool.
- Prepare the vinaigrette: In a mason jar or small bowl, combine ¼ cup apple cider vinegar, 3 tablespoons maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. If using, add the minced shallot. Secure the lid and shake vigorously until combined, about 10 seconds. Then add ⅓ cup olive oil and shake again until creamy and emulsified. Taste and adjust.
- Prep the salad ingredients: Wash and dry the greens. Thinly slice the apple (leave skin on). Thinly slice the red onion. Measure out the candied pecans.
- Assemble the salad: Place the greens in a large salad bowl. Add the sliced apple, dried cranberries, crumbled goat cheese or feta, red onion, and cooled candied pecans. Do not add dressing yet.
- Dress and toss: Drizzle about half the vinaigrette over the salad. Toss gently with hands or salad tongs until evenly coated. Add more dressing if needed.
- Serve immediately: Transfer to serving plates or bowls. Best served right after dressing.
Notes
Dry greens thoroughly to prevent watery salad. Toast pecans even if not candying for extra flavor. Slice apples right before serving to prevent browning. Start with half the dressing and add more as needed. Let dressed salad sit for 5 minutes for flavors to meld. Store undressed components separately; vinaigrette keeps in fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 c
- Calories: 335
- Sugar: 18
- Sodium: 380
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 5
- Protein: 7
Keywords: harvest salad, maple pecan salad, apple cider vinaigrette, fall salad, quick salad, easy salad, gluten-free salad