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Fresh apple pecan salad with crisp apples, toasted pecans, dried cranberries, creamy cheese, and maple vinaigrette

Fresh Apple Pecan Salad with Maple Vinaigrette

A fresh fall salad with crisp apples, toasted pecans, dried cranberries, creamy cheese, red onion, and an easy homemade maple-Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Apple Pecan Salad
  • 5 –6 cups mixed salad greens
  • 2 medium crisp apples cored and thinly sliced
  • ¾ cup pecans
  • ⅓ cup dried cranberries
  • ¼ small red onion very thinly sliced
  • ½ cup crumbled feta or goat cheese
  • 1 –2 teaspoons fresh lemon juice optional for apples
  • Easy Maple Vinaigrette
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons Dijon mustard
  • ½ small garlic clove finely grated
  • ¼ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper

Method
 

  1. Toast pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently.
  2. Immediately transfer the toasted pecans to a plate and cool.
  3. Whisk apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper together.
  4. Slowly whisk in olive oil until the vinaigrette is smooth and slightly emulsified.
  5. Taste and adjust sweetness, acidity, or salt if necessary.
  6. Wash, dry, core, and thinly slice the apples.
  7. If the salad won't be served immediately, lightly toss the apple slices with lemon juice.
  8. Place the greens in a large salad bowl or serving platter.
  9. Add the sliced apples.
  10. Scatter dried cranberries and thinly sliced red onion over the greens.
  11. Roughly chop some of the cooled pecans and add them to the salad.
  12. Crumble feta or goat cheese over the top.
  13. Drizzle approximately half of the maple vinaigrette over the salad.
  14. Toss gently.
  15. Taste and add additional vinaigrette only as needed.
  16. Finish with reserved apple slices, pecans, cranberries, and cheese.
  17. Serve immediately with remaining vinaigrette on the side.

Notes

Apples: Honeycrisp, Pink Lady, Fuji, or Granny Smith work particularly well.
Pecans: Watch them closely while toasting because nuts can burn quickly.
Make ahead: Prepare the vinaigrette, toast the pecans, and wash the greens ahead. Slice the apples and dress the salad shortly before serving.
Cheese: Choose feta for a saltier finish or goat cheese for a softer, creamier salad.