Fresh, crisp, and full of flavor, this Apple & Pecan Salad with Maple Vinaigrette is a perfect balance of sweetness, crunch, and tang. Featuring juicy apples, crunchy pecans, and mixed greens, all tossed in a lightly sweetened maple vinaigrette, this salad is both refreshing and satisfying. Ideal as a starter, side, or light main dish, it’s a go-to choice for fall gatherings, or whenever you want a taste of the season.
This salad combines the sweetness of apples and maple with the earthiness of pecans, accented by the sharpness of mixed greens and the light acidity of the vinaigrette. Each bite is a harmonious blend of textures and flavors, with the maple vinaigrette tying everything together with a subtle sweetness.
Packed with fiber, antioxidants, and healthy fats, this salad is a nutrient-dense option. Apples offer vitamin C and fiber, pecans provide heart-healthy fats, and the greens are rich in vitamins A and K. The maple vinaigrette adds a touch of natural sweetness without refined sugar, making this a light yet nutritious choice.
Ingredients:
- 4 cups mixed greens (e.g., arugula, spinach, or baby kale)
- 1 large apple, thinly sliced (Honeycrisp or Fuji work well)
- 1/2 cup pecans, toasted and chopped
- 1/4 cup dried cranberries (optional)
- 1/4 cup crumbled feta or goat cheese (optional)
Maple Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the mixed greens, apple slices, toasted pecans, and dried cranberries if using.
- In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Drizzle the maple vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Top with crumbled feta or goat cheese if desired, and serve immediately.
Prep Time, Number of Portions, Calories: This Apple & Pecan Salad takes about 10 minutes to prepare and serves 4 as a side salad. Each serving is approximately 200 calories, depending on added toppings like cheese or cranberries.
Serving Options: This salad pairs wonderfully with roasted chicken or grilled salmon for a fuller meal. You can serve it as a light lunch on its own or alongside a fall-inspired soup like butternut squash or tomato basil. For presentation, serve the salad on a platter, layered with apple slices and a sprinkle of pecans for a beautiful and seasonal addition to any meal.
Potential Upgrades and Substitutes: This salad is versatile, so feel free to personalize it! Swap pecans for walnuts, add dried cranberries for extra sweetness, or sprinkle in some feta or goat cheese for creaminess. For more substance, top with grilled chicken or salmon, or toss in some cooked quinoa for added protein and texture.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the mixed greens, apple slices, toasted pecans, and dried cranberries if using.
- In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Drizzle the maple vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Top with crumbled feta or goat cheese if desired, and serve immediately.