Print

Best Crisp Harvest Apple Pecan Salad Recipe for Fall

crisp harvest apple pecan salad - featured image
Print Recipe

This crisp harvest apple pecan salad combines sweet apples, crunchy toasted pecans, tangy cheese, and a bright maple vinaigrette for the perfect fall dish. It’s quick, easy, and a crowd-pleaser that converts salad skeptics.

Ingredients

Scale
  • 6 cups mixed salad greens (about 150g)
  • 2 medium apples (Honeycrisp or Fuji, about 300g total), thinly sliced
  • 1 cup raw pecans (100g), toasted
  • ½ cup dried cranberries (60g)
  • ½ cup crumbled feta or goat cheese (75g)
  • ¼ small red onion, thinly sliced (optional)
  • ¼ cup extra-virgin olive oil (60ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon pure maple syrup (15ml)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Toast the pecans: Place pecans in a dry skillet over medium heat. Stir every 30 seconds until fragrant and slightly darker, about 4-5 minutes. Remove from pan immediately and let cool. Sprinkle with a tiny pinch of salt while warm.
  2. Make the dressing: In a small jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake vigorously until emulsified. Taste and adjust seasoning.
  3. Prep the apples: Wash, core, and slice apples into thin rounds or matchsticks. Leave skin on. If making ahead, toss with a squeeze of lemon juice to prevent browning.
  4. Slice the onion: Cut red onion into thin half-moons. If desired, soak in cold water for 10 minutes to mellow the bite, then drain and pat dry.
  5. Assemble the salad: Place mixed greens in a large bowl. Add sliced apples, toasted pecans, dried cranberries, and red onion (if using). Drizzle about half the dressing over the top.
  6. Toss gently: Use salad tongs or hands to toss until greens are lightly coated. Add more dressing as needed.
  7. Top with cheese: Sprinkle crumbled feta or goat cheese over the top. Toss gently or leave on top for presentation.
  8. Serve immediately: Best enjoyed fresh for maximum crunch.

Notes

Toast pecans every time for best flavor. Start with half the dressing and add more as needed. Slice apples just before serving to prevent browning. Let dressed salad rest for 2 minutes before serving for better flavor melding. For dairy-free, omit cheese or use plant-based feta. Dressing keeps in fridge for up to a week.

Nutrition

Keywords: apple pecan salad, harvest salad, fall salad, maple vinaigrette, Thanksgiving salad, easy salad recipe

Find it online: https://platebelle.com/best-crisp-harvest-apple-pecan-salad-recipe-for-fall/