Save This crisp Apple Pecan Autumn Salad has become my trusty go-to every year once the first cool breezes hit. It is ripe with juicy apples sweet dried cranberries creamy goat cheese and candied pecans all tossed together with leafy greens and a zingy apple cider vinaigrette. When apples are at their best and pecans come into season this salad tastes like fall in a bowl.
I first discovered this combo when I needed a dish for a last minute get together. It was met with rave reviews and has made countless appearances at my table ever since. There is nothing like the crunch of pecans and the sweet snap of apple slices to signal autumn.
Ingredients
- Mixed baby greens: Oak leaf or spring mix gives the salad a base of tender and sturdy textures. Choose greens that are perky and crisp
- Crisp apples: Honeycrisp or Fuji for natural sweetness and crunch. Pick apples that feel firm with no bruises
- Pecans: Nutty richness and crunch. Toast or candy for extra flavor. Quality pecans should smell fresh not rancid
- Goat cheese: Tanginess balances sweetness. Select fresh cheese that is soft and crumbly
- Dried cranberries: Pops of sweet tart flavor and chewy texture. Use plump unsweetened or lightly sweetened berries
- Red onion: Finely sliced for sharpness and color. Fresh onions have firm skins and no sprouting
- Apple cider vinaigrette: Bright tang ties the salad together. Use good quality apple cider vinegar and extra virgin olive oil
Instructions
- Prep the Greens:
- Wash and dry your greens thoroughly using a salad spinner if you have one. Ensuring the leaves are dry helps the dressing cling properly which keeps every bite flavorful
- Slice Apples and Onion:
- Core and thinly slice the apples into matchsticks or wedges just before assembling to prevent browning. Finely slice the red onion as well to distribute the flavor without overpowering the salad
- Toast the Pecans:
- Place pecans in a dry skillet over medium heat and toast for three to four minutes stirring often until fragrant and lightly golden. This quick toast draws out their natural flavors
- Make the Dressing:
- In a small bowl whisk together apple cider vinegar olive oil a touch of Dijon mustard honey and salt until emulsified. Taste and adjust acidity or seasoning as needed. A strong whisking or shaking in a jar gives the silkiest result
- Assemble the Salad:
- Place greens in a large bowl and add apples sliced onion cranberries and toasted pecans. Drizzle with the vinaigrette and gently toss with your hands or salad tongs until everything is coated but not soggy
- Add Goat Cheese:
- Crumble goat cheese over the top after tossing to prevent it from breaking down too much. This ensures creamy bites scattered throughout each serving
Save Every year I look forward to tossing the first apples of the season into this bowl. Once I even made it for Thanksgiving and my niece begged for seconds before the turkey finished cooking
Storage Tips
If you need to make ahead keep the salad and dressing separate and combine just before serving. The apples will stay whiter longer if tossed in a little lemon juice. Store leftovers in an airtight container lined with a paper towel to absorb moisture. The salad is best fresh but can hold in the fridge for up to one day
Ingredient Substitutions
Try pears instead of apples or swap in gorgonzola for goat cheese if you like a stronger cheese bite. Walnuts or roasted pumpkin seeds are great replacements for pecans. For a vegan version use a tangy cashew cheese or omit the cheese altogether. If you prefer a different dried fruit golden raisins or chopped dried apricots work beautifully
Serving Suggestions
This salad makes a great light lunch served with a slice of crusty bread and soup. For dinner parties pile it on a platter and serve beside roasted chicken pork or salmon. I have even layered it into mason jars for a picture perfect picnic. Double the recipe and use as a holiday starter
Cultural and Seasonal Context
Apple Pecan Salad is a fall tradition in many American homes especially in apple growing regions. The sweetness of apples and richness of nuts nod to autumn harvest feasts. Variations have been passed down in my family with each generation putting their own twist on dressing or add ins. If you ever visit an orchard do not miss trying a salad made with apples just picked from the tree
Save The best apple salads start with fresh crisp fruit and generous handfuls of toasted pecans. Enjoy every bite as a taste of autumn gathered in one colorful bowl.
Common Questions
- → What apples work best for this salad?
Choose crisp varieties like Honeycrisp or Fuji to add sweetness and crunch to your autumn salad.
- → How should pecans be prepared?
Toast pecans lightly in a dry pan or oven to bring out their rich flavor and add texture.
- → Can other greens be used?
Yes, mixed greens, spinach, or arugula all pair well with apples and pecans for this seasonal salad.
- → Are additional toppings recommended?
Dried cranberries, goat cheese, or roasted squash can enhance the autumn flair and depth of the salad.
- → How is the dressing made?
Simple vinaigrettes made from olive oil, apple cider vinegar, Dijon mustard, and honey complement the ingredients.