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Best Harvest Apple Pecan Salad with Maple Vinaigrette

harvest apple pecan salad - featured image
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A quick and easy fall salad featuring crisp apples, toasted pecans, dried cranberries, and crumbled cheese, all tossed in a perfectly balanced maple vinaigrette. Ready in under 15 minutes, it’s a crowd-pleaser that’s both nutritious and delicious.

Ingredients

Scale
  • 6 cups mixed salad greens (about 5 ounces)
  • 2 medium apples (Honeycrisp or Fuji), thinly sliced
  • 1 cup pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 1/2 cup crumbled feta or goat cheese (optional)
  • 1/4 small red onion, thinly sliced
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/3 cup extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans in a single layer. Stir or shake the pan frequently for 3-5 minutes until fragrant and slightly darkened. Transfer to a plate to cool.
  2. Make the maple vinaigrette: In a small bowl or mason jar, combine the maple syrup, apple cider vinegar, Dijon mustard, and minced shallot. Whisk or shake until well combined. While whisking continuously (or with the lid on, shake vigorously), slowly drizzle in the olive oil until the dressing is emulsified and slightly thickened. Season with salt and pepper to taste. Set aside.
  3. Prep the apples: Core the apples and slice them thinly (about 1/8 inch thick). Leave the skin on for color and texture. If not serving immediately, toss the slices with a little lemon juice to prevent browning.
  4. Slice the red onion: Cut the onion in half through the root, then slice crosswise into thin half-rings. For a milder flavor, soak the slices in a bowl of cold water for 10 minutes, then drain and pat dry.
  5. Assemble the salad: Place the mixed greens in a large salad bowl. Add the sliced apples, toasted pecans, dried cranberries, and red onion. Sprinkle the crumbled cheese over the top.
  6. Dress and toss: Give the vinaigrette one last shake or whisk, then drizzle about half of it over the salad. Toss gently until everything is evenly coated. Add more dressing a little at a time until the greens are lightly coated but not soggy. You might not use all of it.
  7. Serve immediately: Transfer to individual plates or serve straight from the bowl. Best enjoyed right after dressing.

Notes

Toast pecans carefully as they burn quickly. Dry greens thoroughly to ensure dressing adheres. Start with less dressing and add more as needed. Slice apples right before serving to prevent browning. Let dressed salad rest for 1 minute before serving for better flavor absorption.

Nutrition

Keywords: harvest apple pecan salad, maple vinaigrette, fall salad, quick salad, easy salad, apple salad, pecan salad

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