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Apple Pecan Salad with Maple Vinaigrette

A fresh and cozy dish featuring crisp apples, crunchy pecans, creamy feta, and a sweet-tangy maple vinaigrette, perfect for any meal occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 342
Ingredients Method Notes

Ingredients
  

For the salad
  • 6-8 cups mixed greens Choose fresh, crisp mixed greens.
  • 2 small-to-medium Fuji or Gala apples, chopped Crisp apple varieties are preferred.
  • 1/2 medium red onion, thinly sliced Adjust according to taste.
  • 1/2 cup crumbled feta cheese Substitute with goat cheese or blue cheese if desired.
  • 1/3 cup dried cranberries Optional ingredient for a chewy texture.
For the candied pecans
  • 1/2 cup shelled pecan halves or chopped pecans Alternatively, use walnuts.
  • 1/4 cup sugar Keep an eye on sugar to prevent burning.
  • 1/2 teaspoon cinnamon
For the maple vinaigrette
  • 1/2 cup oil Use a mild oil for best flavor.
  • 4 tablespoons apple cider vinegar White vinegar can be substituted.
  • 3 tablespoons real maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Candy the Pecans
  1. Stir the pecans, sugar, and cinnamon together in a small-to-medium skillet over medium heat. Keep stirring for about 3 to 5 minutes, until the sugar melts and coats the nuts.
  2. Move the pecans to a plate or foil-lined baking sheet. Spread them out and let them cool fully before adding them to the salad.
Whisk and Chill the Vinaigrette
  1. Whisk the oil, apple cider vinegar, real maple syrup, salt, and black pepper in a small bowl until combined, or add the ingredients to a jar, close the lid tightly, and shake.
  2. Chill the dressing until serving. Before you use it, whisk or shake it again if the ingredients have separated.
Prepare the Salad Ingredients
  1. Rinse and dry the mixed greens well. Chop the Fuji or Gala apples and thinly slice the red onion.
  2. If you want to include dried cranberries, measure them out now. Break apart any pieces of pecans that have stuck together after cooling.
Toss the Salad
  1. Add the greens, chopped apples, red onion, candied pecans, crumbled feta, and optional dried cranberries to a large serving bowl.
  2. Toss gently to distribute the toppings without crushing the greens or pecans.
Dress Just Before Serving
  1. Give the chilled vinaigrette a good whisk or shake. Pour some over the salad and toss gently.
  2. Taste a leaf and add more dressing if needed. Serve right away for the best crunch and freshest texture.

Notes

Store leftover salad and dressing in separate airtight containers in the refrigerator. Undressed greens are best within 1 to 2 days, while the maple vinaigrette can be refrigerated for about 5 days. Avoid heating the assembled salad.