This Crunchy Fall Apple Salad with Maple Vinaigrette is a fresh and crisp mix of sweet, tart apples, crunchy nuts, and leafy greens all tossed in a light, slightly sweet dressing made with real maple syrup. It’s a wonderful way to bring those cozy fall flavors into a bright, refreshing dish that’s perfect for any meal or as a snack.
I love making this salad when the apples are at their best in the fall. The crunch from the apples and nuts gives each bite a fun texture, and the maple vinaigrette adds just the right touch of sweetness without being too heavy. It’s one of those salads that feels both healthy and satisfying at the same time. I usually use a mix of apple varieties to get a nice balance of tart and sweet.
My favorite way to enjoy this salad is as a side dish for a simple roasted chicken or alongside a bowl of warm soup. Sometimes, I like to sprinkle a little extra cheese on top, like sharp cheddar or tangy goat cheese, which adds a nice creamy contrast to the crispness. It’s a salad that really shines at fall gatherings or whenever you want a fresh taste of the season on your plate.
Key Ingredients & Substitutions
Apples: I love using Honeycrisp or Fuji for their crisp texture and sweet-tart flavor. You can substitute with Granny Smith for more tartness or Gala for a sweeter taste. Just pick apples that stay firm when sliced.
Pecans: Toasting pecans adds a lovely nutty crunch. If you don’t have pecans, walnuts or almonds work great too. Toast them lightly to bring out their flavor.
Pomegranate Seeds: These juicy seeds add color and a burst of tartness. If fresh pomegranate isn’t available, try using dried cranberries or fresh red grapes for sweetness and texture.
Blue Cheese or Goat Cheese: Both add creamy tang that pairs well with sweet fruit and nuts. If you don’t like blue cheese, goat cheese or feta are delicious alternatives.
Maple Vinaigrette: Real maple syrup is key for that warm sweetness. You can swap apple cider vinegar for white wine vinegar if needed. Dijon mustard helps emulsify and balance the dressing.
How Can You Keep Apples from Browning in Your Salad?
Apples tend to turn brown after cutting because of oxidation, which can make your salad look less fresh. Here are some easy tips to keep your apples looking bright:
- Immediately toss the sliced apples in a little lemon juice or the maple vinaigrette dressing before adding them to the salad.
- Use acidic dressing like this maple vinaigrette to slow browning once the salad is tossed.
- Prepare the salad just before serving for the freshest look and taste.
These simple steps will keep your salad attractive and tasty, perfect for sharing with family or guests.
Equipment You’ll Need
- Large salad bowl – makes mixing all the ingredients easy without spills.
- Small bowl or jar – perfect for whisking or shaking the maple vinaigrette.
- Whisk or fork – helps blend the dressing smoothly.
- Nonstick skillet – great for toasting pecans evenly without burning.
- Sharp knife – for slicing apples thinly and safely.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or sliced almonds for a different nutty crunch.
- Add cooked chicken or turkey for a more filling main dish salad.
- Use feta or goat cheese instead of blue cheese for a milder, creamy touch.
- Mix in dried cherries or raisins for extra sweetness and chewiness.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 4 cups mixed greens or baby kale
- 2 medium apples (such as Honeycrisp or Fuji), thinly sliced
- 1/2 cup pecan halves, toasted
- 1/3 cup pomegranate seeds
- 1/3 cup crumbled blue cheese or goat cheese
- 1/4 cup dried cranberries (optional)
For the Maple Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare from start to finish. Toasting the pecans and mixing the vinaigrette are quick steps, and slicing the apples and assembling the salad won’t take long. It’s perfect for a fast, fresh meal or side at any time.
Step-by-Step Instructions:
1. Toast the Pecans:
Place pecan halves in a dry skillet over medium heat. Stir frequently for 3-5 minutes, or until they smell nutty and turn lightly browned. Remove from heat and let them cool while you prep the rest.
2. Prepare and Combine Salad Ingredients:
In a large salad bowl, add your mixed greens or baby kale first. Then layer thinly sliced apples, toasted pecans, pomegranate seeds, and crumbled cheese. If you like, toss in dried cranberries for a little extra sweetness and texture.
3. Make the Maple Vinaigrette:
Whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl or jar. Add salt and pepper to taste. Whisk or shake until the dressing is smooth and well blended.
4. Dress and Toss the Salad:
Drizzle the maple vinaigrette over the salad just before serving. Gently toss all the ingredients so everything gets a light coating of the dressing without bruising the apples or greens.
5. Serve and Enjoy:
Serve this crunchy, flavorful salad right away. It’s a wonderful blend of crisp apples, toasted nuts, juicy pomegranate, creamy cheese, and sweet maple dressing that celebrates the flavors of fall.
Can I Use Frozen or Pre-Packaged Greens for This Salad?
Yes, but if using frozen greens, make sure to thaw and drain them well to avoid extra moisture. Fresh mixed greens or baby kale work best for crispness and texture in this salad.
How Can I Make the Salad Ahead of Time?
You can prepare the salad ingredients separately and store them in the fridge for up to a day. Keep the dressing in a sealed container and toss the salad just before serving to prevent the apples and greens from getting soggy.
What Can I Substitute for Maple Syrup in the Vinaigrette?
If you don’t have maple syrup, honey or agave nectar are good alternatives that provide similar sweetness and a nice balance to the vinaigrette.
How Should Leftover Salad Be Stored?
Store leftovers in an airtight container in the fridge and keep the dressing separate if possible. The salad is best eaten within 1-2 days to maintain freshness and crunch.
