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Easy Apple Pecan Salad with Maple Vinaigrette

Apple pecan salad - featured image
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A quick and easy salad featuring crisp apples, toasted pecans, dried cranberries, and feta cheese, all tossed in a sweet-tangy maple vinaigrette. Perfect for a weeknight lunch or a holiday side dish.

Ingredients

Scale
  • 5 cups mixed greens (about 5 oz / 140g)
  • 2 medium apples (about 300g), such as Honeycrisp or Fuji
  • ½ cup pecans (60g), roughly chopped
  • ⅓ cup dried cranberries (40g)
  • ½ cup feta cheese (75g), crumbled (optional)
  • ¼ small red onion (about 30g), thinly sliced
  • 3 tablespoons pure maple syrup (60ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 teaspoon Dijon mustard (5ml)
  • ¼ cup extra virgin olive oil (60ml)
  • ¼ teaspoon fine sea salt (1.5g)
  • ⅛ teaspoon freshly ground black pepper (0.5g)
  • 1 small shallot (about 15g), finely minced (optional)

Instructions

  1. Toast the pecans: Place chopped pecans in a small skillet over medium heat. Stir constantly for 2-3 minutes until fragrant and just starting to darken. Transfer to a plate to cool.
  2. Make the maple vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced shallot (if using), salt, and pepper. Whisk together, then slowly drizzle in olive oil while whisking constantly. If using a jar, shake vigorously for about 30 seconds until emulsified.
  3. Prep the apples: Core the apples (no need to peel) and cut into thin slices, about ⅛-inch thick, then cut slices in half crosswise. Toss with a squeeze of lemon juice to prevent browning.
  4. Soak the red onion (optional): If using red onion, slice thinly and soak in cold water for 10 minutes to mellow the bite. Drain and pat dry.
  5. Assemble the salad: Place mixed greens in a large salad bowl. Add sliced apples, toasted pecans, dried cranberries, and drained red onion. Sprinkle feta cheese on top if using. Drizzle about half the vinaigrette over the salad and toss gently with tongs until evenly coated. Add more dressing as needed.
  6. Serve immediately: Best eaten right away while greens are crisp and pecans are crunchy. If serving later, keep dressing on the side and toss just before serving.

Notes

Toast pecans carefully as they burn quickly. Emulsify dressing properly for even coating. Start with half the dressing and add more as needed to avoid soggy salad. For meal prep, store components separately and toss just before serving.

Nutrition

Keywords: apple pecan salad, maple vinaigrette, fall salad, easy salad recipe, quick salad, healthy salad, gluten-free salad, vegetarian salad

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