There is nothing like the crunch of a fresh apple on a crisp fall day.
This Autumn Salad with Apple Cider Vinaigrette is your new favorite seasonal side. It is bright, crisp, and full of harvest goodness. You will love how it brings the family together.
Why You’ll Love This Recipe
This recipe is a total winner for busy fall nights. It takes less than 25 minutes to put together. The tangy maple dressing perfectly balances the sweet Honeycrisp apples.
It is a wonderful choice for your holiday table this year. Your guests will love the mix of toasted pecans and salty feta. It feels special but stays very budget-friendly.
Simple Method
Making this salad is as easy as it gets. You just whisk a few pantry staples for the dressing. Then, you toss everything in a large serving bowl.
Even if you are a beginner, you can master this. There is no heavy cooking involved here. Just a little slicing and a quick flavorful toss.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 6 cups mixed spring greens
- 2 medium Honeycrisp apples, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Step-by-Step Directions
- In a small jar or mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until the dressing is fully emulsified.
- In a large serving bowl, combine the mixed spring greens, sliced apples, dried cranberries, toasted pecans, and thinly sliced red onion.
- Drizzle the prepared apple cider vinaigrette over the salad components.
- Toss the salad gently with tongs to ensure all ingredients are evenly coated with the dressing.
- Garnish the top of the salad with crumbled feta cheese and serve immediately to maintain texture.
Best Ways to Enjoy It
Serve this salad immediately while the apples are perfectly crisp. It pairs beautifully with roasted chicken or a warm soup. Set the table and enjoy a cozy meal.
For a holiday gathering, serve it in a large wooden bowl. It looks beautiful and tastes even better. Your family will surely ask for seconds.
Keep It Fresh
This salad is best enjoyed right after tossing. If you have leftovers, store the dressing separately. The greens will stay fresh for about two days. Keep everything in airtight containers in the fridge.
To make it ahead, prep the dressing and nuts early. Slice the apples just before you plan to eat. This keeps the fruit from turning brown too quickly.
Recipe Tips
- Toast the pecans for five minutes to boost the flavor.
- Slice your apples thinly so they catch the dressing well.
- Use a mason jar to shake the vinaigrette easily.
- Don’t skip the Dijon mustard as it helps the oil mix.
- Add a handful of fresh pomegranate seeds for extra color.
- For Thanksgiving, double the batch to feed a larger group.
- Use a high-quality extra virgin olive oil for best results.
Ways to Switch It Up
- Swap the feta for creamy goat cheese if you prefer.
- Use walnuts instead of pecans for a different crunch.
- In summer, swap the apples for fresh sliced peaches.
- Use honey instead of maple syrup for a milder sweetness.
Common Questions
Can I make this salad ahead of time?
Yes, you can prep the parts separately. Keep the dressing in a jar and the greens dry. Combine them just before you are ready to serve.
What are the best apples to use?
Honeycrisp apples are my favorite for their sweet crunch. Fuji or Gala apples also work very well. Avoid soft apples that might get mushy.
Will my kids enjoy this salad?
Most kids love the sweet apples and dried cranberries. You can serve the dressing on the side if they are picky. It is a fun way to eat fruit!
I hope this crisp salad brings a little harvest joy to your home. It is a simple way to celebrate the beautiful fall season. Happy cooking!
— Lidia
Autumn Salad with Apple Cider Vinaigrette
Ingredients
- 6 cups mixed spring greens
- 2 medium Honeycrisp apples, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans , toasted and halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- In a small jar or mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until the dressing is fully emulsified.
- In a large serving bowl, combine the mixed spring greens, sliced apples, dried cranberries, toasted pecans, and thinly sliced red onion.
- Drizzle the prepared apple cider vinaigrette over the salad components.
- Toss the salad gently with tongs to ensure all ingredients are evenly coated with the dressing.
- Garnish the top of the salad with crumbled feta cheese and serve immediately to maintain texture.
