Apple Pecan Salad with Maple Vinaigrette

$- 4 cups mixed salad greens (baby spinach, arugula, and romaine) - 2 medium apples (Gala or Honeycrisp), thinly sliced - 1/2 cup pecans, toasted and roughly chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled - 1/4 red onion, thinly sliced - 1/4 cup pure maple syrup - 3 tablespoons apple cider vinegar - 2 tablespoons Dijon mustard - 1/3 cup extra-virgin olive oil - Salt and pepper to taste This salad is a tasty mix of flavors and textures. The greens provide a fresh base. The apples add sweetness and crunch. Pecans bring a nutty taste. Dried cranberries give a burst of tartness. Feta cheese adds creaminess. Red onion gives a sharp bite. For the vinaigrette, pure maple syrup is key. It adds a rich sweetness. Apple cider vinegar gives it tang. Dijon mustard adds a slight kick. Extra-virgin olive oil makes it smooth. Salt and pepper round out the flavor. I love how easy it is to make this salad. You can mix and match ingredients based on what you have. Enjoy the bright colors and fresh taste. This salad is sure to impress at any meal! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Spread the pecans on a baking sheet. - Toast for 5-7 minutes, monitoring closely. This makes them fragrant and crunchy. Toasting the pecans really enhances their flavor. When you open that oven door, a warm nutty aroma fills the kitchen. Be careful, though! Pecans can burn quickly. Keep an eye on them while they toast. - Whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. - Gradually add olive oil while whisking until emulsified. Making the vinaigrette is simple and fun. The sweet maple syrup mixes well with the tangy vinegar. The Dijon mustard adds a nice kick. When you whisk in the olive oil, it all comes together into a smooth dressing. Taste it! You can adjust the salt and pepper to fit your liking. - Combine mixed greens, sliced apples, toasted pecans, dried cranberries, and red onion in a bowl. - Pour vinaigrette over the salad and toss gently. - Sprinkle feta cheese on top. In a large bowl, mix the vibrant greens with the sweet apples. Add the crunchy pecans and chewy cranberries. The red onion adds a nice bite. Once you pour the vinaigrette over the top, toss everything gently. You want to coat each piece without bruising the greens. Finally, sprinkle feta cheese on top for a creamy finish. This salad is colorful and packed with flavor! For this salad, I love using Gala or Honeycrisp apples. They add great sweetness and crunch. When picking apples, look for ones that are firm and shiny. Avoid any with bruises or soft spots. To slice apples, use a sharp knife. Cut them in thin, even slices to keep your salad looking nice. You can also use an apple corer to remove the core before slicing. A good vinaigrette needs balance. You want a mix of sweet and tangy. Start with maple syrup for sweetness. Then, add apple cider vinegar for tang. Dijon mustard gives it a nice kick. When mixing, add olive oil slowly while whisking. This helps the dressing blend well. For storage, keep any leftover dressing in a jar. Seal it tightly and store it in the fridge. Shake well before using again. For a fun serving idea, you can serve the salad family-style on a big platter. This makes it easy for everyone to take what they want. If you prefer, you can serve it in individual bowls. This looks nice and makes for easy eating. For extra visual appeal, drizzle some dressing on top. You can also add whole pecans or a sprinkle of feta cheese as a garnish. Pro Tips Choose the Right Apples: Opt for crisp, sweet varieties like Gala or Honeycrisp for the best flavor and texture in your salad. Toast the Pecans: Toasting enhances the nutty flavor of pecans. Keep an eye on them while toasting to avoid burning. Emulsify the Vinaigrette: Whisking while slowly adding the olive oil helps create a smooth and well-blended vinaigrette. Serve Fresh: For the best taste and texture, serve the salad immediately after dressing it, or refrigerate briefly to meld flavors. {{image_2}} Adding protein to your Apple Pecan Salad makes it more filling. For meat lovers, grilled chicken or turkey works great. Simply slice the cooked meat and toss it with the salad. If you prefer plant-based options, try adding chickpeas or black beans. These beans add texture and protein without meat. If you want to change up the nuts, walnuts or almonds are perfect substitutes. They provide a nice crunch and flavor. You can also use sunflower seeds. They are nut-free and still add that delightful crunch we love. Just sprinkle them on top right before serving. Seasonal fruits can elevate your salad. Try adding sliced pears or juicy orange segments for a fresh twist. Different cheese varieties can also enhance the taste. Goat cheese adds creaminess, while blue cheese offers a bold flavor. Experiment with these options to find your favorite mix! To keep your Apple Pecan Salad fresh, store the salad and dressing separately. Place the salad in an airtight container. This helps keep the greens crisp. The dressing should go into a jar with a tight lid. It can last in the fridge for about a week. The salad components stay fresh for about three days in the fridge. The apples may brown slightly but should still taste good. The pecans will remain crunchy if stored correctly. If you added protein like chicken or turkey, reheat it gently. Use a microwave or a skillet over low heat. Do not overcook the protein. You want it to stay juicy. After dressing the salad, eat it right away for the best taste. If you must store dressed salad, keep it in the fridge. It might lose some crunch, but it will still be tasty. If you need to serve later, dress just before serving. This keeps everything fresh and delicious. Yes, you can prep the salad ahead. Store each part separately. This keeps the salad fresh. - Salad Greens: Wash and dry your greens. Place them in a sealed bag with a paper towel to absorb moisture. - Apples: Slice the apples and toss them in a bit of lemon juice. This helps keep them bright and crisp. - Pecans: Toast and store them in an airtight container to keep them crunchy. - Dressing: Make the vinaigrette and store it in the fridge in a jar. Shake well before using. Prepare your salad just before serving for the best taste and texture. To keep your apples fresh, use lemon juice or vinegar. Both slow down browning. - Lemon Juice: Squeeze some over the sliced apples. This adds a nice zing too! - Honey Water: Mix honey with water. Soak the slices for a few minutes. - Keep Cold: Store sliced apples in the fridge. Cold air slows down the browning process. These tips help you enjoy crisp apples in your salad. You can use honey or agave syrup instead of maple syrup. Each gives a unique taste. - Honey: Adds a floral sweetness. Use the same amount as maple syrup. - Agave Syrup: This is milder and less thick. Start with a bit less than maple syrup. - Brown Sugar: Dissolve it in the vinegar before mixing, for a sweet option. Each substitute will change the flavor slightly. Choose the one you like best! This blog post covers a delicious salad recipe that combines fresh ingredients and a tasty maple vinaigrette. You learned how to choose the right apples, toast pecans, and assemble a colorful dish. Don't forget to explore variations and tips for leftovers! A well-made salad can be both fun and healthy. Now, get ready to impress with your new skills and enjoy this salad at your next meal. Eating well has never been easier or more enjoyable!$

Apple Pecan Salad with Maple Vinaigrette

A refreshing salad featuring mixed greens, apples, toasted pecans, and a sweet maple vinaigrette.

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Prep Time 15

Cook Time 7

Total Time 15

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 cups mixed salad greens (baby spinach, arugula, and romaine)
2 medium apples (Gala or Honeycrisp), thinly sliced
1/2 cup pecans, toasted and roughly chopped
1/4 cup dried cranberries
1/4 cup feta cheese, crumbled
1/4 medium red onion, thinly sliced
1/4 cup pure maple syrup
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1/3 cup extra-virgin olive oil
to taste salt and pepper

Instructions

Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for about 5-7 minutes, or until fragrant.
In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
In a large bowl, combine the mixed salad greens, sliced apples, toasted pecans, dried cranberries, and red onion.
Pour the maple vinaigrette over the salad and gently toss to combine all ingredients.
Once the salad is dressed, sprinkle the crumbled feta cheese on top and give it a final, gentle toss.
Serve immediately or chill for a few minutes before serving to allow the flavors to meld together.

Notes

Arrange the salad on a large platter for family-style serving, or in individual bowls for a beautiful presentation.

Keyword apple, maple vinaigrette, pecan, salad