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Best Harvest Fall Salad with Easy Maple Vinaigrette

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A nostalgic fall salad featuring crisp apples, candied pecans, dried cranberries, and feta cheese, all tossed in a sweet-tangy maple vinaigrette. Perfect for gatherings and ready in under 20 minutes.

Ingredients

Scale
  • 6 cups mixed greens (baby spinach, arugula, and romaine)
  • 2 medium Honeycrisp apples, thinly sliced
  • 1 cup candied pecans (store-bought or homemade)
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon black pepper, freshly ground
  • For homemade candied pecans: 1 cup pecan halves, 2 tablespoons maple syrup, ¼ teaspoon cinnamon, pinch of salt

Instructions

  1. Make the candied pecans (if using homemade): Heat a small skillet over medium heat. Add pecan halves and toast for 2-3 minutes, stirring frequently, until fragrant. Add maple syrup, cinnamon, and a pinch of salt. Stir constantly for 1-2 minutes until syrup coats pecans and starts to caramelize. Spread on parchment paper or a plate to cool completely.
  2. Make the maple vinaigrette: In a small mason jar or bowl, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. If using a jar, shake vigorously for about 30 seconds until well combined and creamy. If using a bowl, whisk constantly while slowly drizzling in the olive oil. Taste and adjust seasoning. Set aside.
  3. Prep the salad ingredients: Wash and dry the greens thoroughly. Place in a large salad bowl. Thinly slice the apples (leave skin on) and toss with a squeeze of lemon juice to prevent browning. Thinly slice the red onion. If sensitive to raw onion, soak slices in cold water for 10 minutes, then drain and pat dry. Crumble the feta cheese if not pre-crumbled.
  4. Assemble the salad: Layer the toppings on top of the greens: arrange apple slices in a single layer, scatter candied pecans, sprinkle dried cranberries, add crumbled feta, and top with red onion slices.
  5. When ready to serve, drizzle about half the vinaigrette over the salad and toss gently with salad servers or tongs. Add more dressing as needed (you may not use all of it). Serve immediately.

Notes

For best results, dress the salad just before serving. The vinaigrette can be made up to 3 days ahead and stored in the fridge; let it come to room temperature and shake before using. To keep apples from browning, toss with lemon juice. If making candied pecans ahead, store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, apple salad, candied pecans, Thanksgiving salad, easy salad recipe

Find it online: https://sunnysavory.com/best-harvest-fall-salad-with-easy-maple-vinaigrette/