Crunchy Fall Apple Salad with Maple Vinaigrette is a fresh and vibrant mix that celebrates the flavors of the season. Crisp apples, crunchy nuts, and leafy greens come together with a sweet and tangy maple vinaigrette that brings everything to life. It’s light but full of texture, making every bite interesting and satisfying.
I love making this salad when the weather starts to cool down because it feels both refreshing and comforting at the same time. The maple vinaigrette adds just the right amount of sweetness without overpowering the natural flavors of the apples and greens. Pro tip: try using a mix of sweet and tart apples to keep the salad balanced and exciting.
This salad works great as a side dish for your fall dinners or as a light lunch on its own. I often like to toss in some crumbled cheese, like feta or goat cheese, to add a creamy contrast to the crunch. Every time I serve it, people are surprised at how simple it is but how much they enjoy those layers of flavor and texture.
Key Ingredients & Substitutions
Mixed Greens: Using a mix like romaine, spinach, and baby kale gives the salad fresh, varied textures and flavors. Feel free to swap with arugula or butter lettuce for a milder, peppery twist.
Apples: Keep the skin on for extra crunch and color. Fuji, Honeycrisp, or Gala apples work great for a sweet, crisp bite. If you prefer a tangier flavor, try Granny Smith apples.
Pecans: Toasting nuts brings out their rich flavor and adds crunch. You can use walnuts or almonds if pecans aren’t available, and always toast them lightly in a dry pan for the best taste.
Dried Cranberries: These add a chewy, tart sweetness that contrasts nicely with the nuts and apples. If you want less sweetness, try dried cherries or raisins.
Cheese (Optional): Feta and sharp cheddar add a creamy and salty balance. You can also swap with goat cheese or leave cheese out for a vegan option.
Maple Vinaigrette: Pure maple syrup gives a warm sweetness that pairs perfectly with apple cider vinegar’s tang. Olive oil is the base, but you can use avocado oil for a lighter taste. Dijon mustard helps emulsify the dressing and adds subtle depth.
How Do I Make the Maple Vinaigrette Smooth and Well-Blended?
Getting your vinaigrette nicely emulsified keeps the dressing creamy and evenly coats the salad. Here’s how to make it easily:
- Whisk the maple syrup, apple cider vinegar, mustard, salt, and pepper together first.
- Slowly drizzle in the olive oil while whisking continuously to blend them into a smooth sauce.
- If using a jar, add all ingredients, close tightly, and shake hard for 30 seconds.
- Taste and adjust salt or sweetness as needed before tossing with salad.
Emulsifying well helps the dressing stick to the salad instead of separating. This simple step boosts both flavor and texture!
Equipment You’ll Need
- Large salad bowl – big enough to toss all the ingredients without spilling.
- Sharp knife – to slice apples cleanly and evenly.
- Cutting board – a stable surface for chopping and slicing.
- Small whisk or fork – perfect for mixing and emulsifying the vinaigrette.
- Measuring spoons – to get the right balance of dressing ingredients.
- Toaster pan or skillet – to lightly toast the pecans for extra crunch and flavor.
Flavor Variations & Add-Ins
- Swap pecans with toasted walnuts or sliced almonds for a different nutty crunch.
- Add diced grilled chicken or cooked quinoa to make the salad more filling and protein-packed.
- Mix in crumbled goat cheese instead of feta for a creamier, tangy twist.
- Sprinkle a pinch of ground cinnamon or nutmeg in the vinaigrette to add warm fall spices.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (such as romaine, spinach, and baby kale)
- 2 medium apples, cored and sliced (keep skin on for color and texture)
- ½ cup pecan halves, toasted
- ⅓ cup dried cranberries
- ¼ cup crumbled feta cheese (optional)
- ¼ cup finely diced sharp white cheddar cheese (optional)
For the Maple Vinaigrette:
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- ½ cup olive oil
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
How Much Time Will You Need?
This salad comes together quickly, taking about 10 minutes to prep and toss everything. If you want to toast the pecans fresh, add 5 minutes. It’s a fast and fresh recipe perfect for a quick lunch or side.
Step-by-Step Instructions:
1. Prepare the Salad:
In a large salad bowl, add the mixed greens, sliced apples, toasted pecan halves, dried cranberries, and cheeses if you’re using them. Gently toss the ingredients together so everything is evenly mixed but the apples and greens remain crisp.
2. Make the Maple Vinaigrette:
In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Gradually add the olive oil while whisking continuously to emulsify the dressing into a smooth, creamy consistency.
3. Toss Salad with Dressing:
Drizzle the maple vinaigrette over the salad right before serving. Toss lightly to coat the greens, apples, and toppings without bruising the fruits or greens.
4. Serve and Enjoy:
Plate the salad or serve it family-style in the bowl. Eat immediately for the freshest texture and flavor. This salad makes a bright, crunchy addition to any fall meal!
Can I Use Frozen Apples for This Salad?
It’s best to use fresh apples for this salad to keep the crisp texture. Frozen apples tend to become mushy when thawed and won’t provide the crunch that makes this dish so refreshing.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge and keep the dressing separate if possible. The salad is best eaten within a day to maintain freshness and crunch. If already dressed, expect the greens and apples to soften after several hours.
Can I Substitute the Maple Syrup in the Vinaigrette?
Yes! You can swap maple syrup for honey or agave nectar for a similar sweetness. Just keep in mind that these alternatives may slightly change the flavor profile but still complement the apples and nuts nicely.
Is There a Way to Make This Salad Vegan?
Absolutely! Simply omit the feta and cheddar cheeses, or replace them with vegan cheese alternatives or toasted seeds like pumpkin or sunflower seeds for added texture and protein.
