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Best Fresh Fall Harvest Salad with Maple Vinaigrette

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A quick and easy fall salad featuring sweet pears, crunchy candied pecans, tangy goat cheese, and a perfectly balanced maple vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 5 ounces fresh arugula
  • 2 ripe but firm pears (Bosc or Anjou)
  • 1/2 cup crumbled goat cheese
  • 1/2 cup candied pecans
  • 1/4 cup dried cranberries
  • 1/2 cup thinly sliced red onion (optional)
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup pecan halves (for candied pecans)
  • 2 tablespoons maple syrup (for candied pecans)
  • Pinch of salt (for candied pecans)
  • Pinch of cayenne pepper (optional, for candied pecans)

Instructions

  1. Make the candied pecans: Place a small skillet over medium heat. Add pecan halves and toast for about 2 minutes, stirring frequently, until fragrant. Drizzle maple syrup over pecans and stir constantly for 1-2 minutes until syrup bubbles and coats nuts. Sprinkle with salt and cayenne (if using). Immediately transfer to a parchment-lined plate and spread out to cool completely.
  2. Make the maple vinaigrette: In a mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. Shake well for 30 seconds. Add olive oil and shake again for 30 seconds until emulsified. Taste and adjust seasoning if needed.
  3. Prep the pears: Wash and dry pears. Cut each in half lengthwise, remove core and seeds, then slice into thin wedges (about 1/4 inch thick). Leave skin on for color and texture. If not serving immediately, toss with a squeeze of lemon juice to prevent browning.
  4. Assemble the salad: Place arugula in a large salad bowl. Add red onion (if using), half the candied pecans, and half the dried cranberries. Drizzle about half the vinaigrette over the top.
  5. Toss and finish: Gently toss everything together until greens are evenly coated. Top with pear slices, remaining pecans, cranberries, and crumbled goat cheese. Drizzle with additional vinaigrette if desired. Serve immediately.

Notes

Don’t overdress the salad; start with half the vinaigrette and add more as needed. Warm the vinaigrette slightly if it’s cold from the fridge for better coating. Toast nuts even if not candying them for enhanced flavor. Cut pears right before serving to prevent browning. Let goat cheese come to room temperature for easier crumbling. Use real maple syrup for best flavor.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, pear salad, arugula salad, candied pecans, goat cheese salad, Thanksgiving salad, easy salad recipe

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