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Easy Harvest Apple Pecan Salad with Maple Vinaigrette

harvest apple pecan salad - featured image
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A quick and easy harvest salad with crisp apples, toasted pecans, dried cranberries, and a tangy maple vinaigrette. Perfect for gatherings and holiday tables.

Ingredients

Scale
  • 6 cups mixed salad greens (about 180g)
  • 2 medium apples, such as Honeycrisp or Fuji (about 300g), thinly sliced
  • 1 cup pecans (about 100g), roughly chopped and toasted
  • 1/3 cup dried cranberries (about 40g)
  • 1/2 cup crumbled feta or goat cheese (about 75g), optional
  • 1/4 small red onion, thinly sliced
  • 3 tablespoons pure maple syrup (45ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small shallot, finely minced (about 1 tablespoon)

Instructions

  1. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Stir frequently until fragrant and slightly darker, about 3-4 minutes. Transfer to a plate to cool completely.
  2. Make the vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. While whisking or after sealing the jar, slowly drizzle in olive oil until emulsified and slightly thickened. Taste and adjust seasoning.
  3. Prep the apples and onion: Core the apples and slice thinly (about 1/8 inch thick). If prepping ahead, toss with a squeeze of lemon juice to prevent browning. Slice red onion as thinly as possible; soak in cold water for 10 minutes if desired for milder flavor, then drain and pat dry.
  4. Assemble the salad: In a large bowl, add mixed greens. Top with sliced apples, toasted pecans, dried cranberries, and red onion slices. If using cheese, sprinkle over the top. Do not add dressing yet if serving later.
  5. Dress and serve: When ready to serve, shake or whisk the dressing. Drizzle about half over the salad and toss gently. Add more dressing as needed. Serve immediately with extra dressing on the side.

Notes

Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Slice apples right before serving to prevent browning; toss with lemon juice if prepping ahead. Dress the salad just before serving to keep greens crisp. The dressing can be made up to a week ahead and stored in the refrigerator; let it come to room temperature and shake well before using.

Nutrition

Keywords: harvest salad, apple pecan salad, maple vinaigrette, fall salad, easy salad recipe, crowd-pleasing salad

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