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Cozy Harvest Apple Pecan Salad with Easy Maple Vinaigrette

harvest apple pecan salad - featured image
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A crisp, sweet, and tangy fall salad with toasted pecans, fresh apples, dried cranberries, and feta cheese, all tossed in a homemade maple vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 6 cups mixed salad greens (baby spinach and arugula recommended)
  • 1 large apple (Honeycrisp or Fuji), thinly sliced
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small clove garlic, minced (optional)

Instructions

  1. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Shake the pan every 30 seconds until fragrant and slightly darkened, about 3 minutes. Pour onto a plate to cool.
  2. Make the vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced garlic (if using), salt, and pepper. Whisk together, then slowly drizzle in olive oil while whisking constantly. Alternatively, shake all ingredients in a sealed jar until well combined. Taste and adjust seasoning.
  3. Prep the apple and onion: Slice the apple thinly (leave skin on for color and fiber). Cut apple in half, remove core, then slice into thin half-moons. Slice red onion as thinly as possible. For milder onion, soak slices in cold water for 10 minutes.
  4. Assemble the salad: In a large bowl, add mixed greens. Scatter sliced apple, toasted pecans, dried cranberries, and red onion over the top. Sprinkle crumbled feta evenly across the salad.
  5. Dress and toss: Give the vinaigrette a final shake or whisk, then drizzle about half over the salad. Toss gently until evenly coated. Add more dressing if needed—greens should have a subtle sheen, not be swimming.
  6. Serve immediately: Best eaten right after dressing. If making ahead, keep dressing separate and toss just before serving.

Notes

Toast pecans until fragrant but not burnt—they go from perfect to burnt quickly. Salt the apple slices with a pinch of flaky salt to enhance sweetness. Emulsify dressing properly by adding oil slowly while whisking. Don’t overdress; start with half the dressing and add more as needed. Wash and dry greens thoroughly to prevent soggy salad. For make-ahead, prep components separately and assemble just before serving.

Nutrition

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

Find it online: https://cookyep.com/cozy-harvest-apple-pecan-salad-with-easy-maple-vinaigrette/