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Cozy Apple Pecan Fall Salad

cozy apple pecan fall salad - featured image

A refreshing and comforting autumn salad featuring crisp apples, toasted pecans, and a tangy maple vinaigrette. This quick, no-cook dish bridges the gap between summer freshness and fall warmth.

Ingredients

Scale
  • 2 medium apples (Honeycrisp or Fuji), cored and diced
  • 1 cup raw pecan halves
  • 6 cups mixed greens (spinach and arugula)
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon real maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Toast the pecans: Heat a skillet over medium heat. Add pecans in a single layer and toast for 3-5 minutes, stirring frequently, until fragrant and darker. Transfer to a plate to cool immediately.
  2. Make the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  3. Prep the apples: Dice apples into 1/2-inch cubes.
  4. Prepare the greens: Wash and thoroughly dry the mixed greens using a salad spinner or paper towels.
  5. Combine the salad: In a large mixing bowl, combine greens, dried cranberries, feta cheese, and diced apples. Pour about half the dressing over the mixture and toss gently.
  6. Add the pecans: Sprinkle toasted pecans over the top just before serving to maintain crunch.
  7. Serve: Serve immediately at room temperature or slightly chilled.

Notes

For meal prep, keep dressing separate and add just before eating to prevent wilting. If apples begin to brown, toss them with a little lemon juice. Ensure greens are completely dry to help the dressing cling.

Nutrition

Keywords: fall salad, apple pecan salad, autumn sides, healthy salad, quick dinner, gluten-free salad, vegetarian recipe, maple vinaigrette