Crunchy Apple Pecan Salad with Maple Magic

$- 4 cups mixed salad greens - 1 large apple (sweet variety) - 1/2 cup pecans - 1/4 cup dried cranberries or cherries - 1/4 cup crumbled goat cheese or feta cheese (optional) - 2 tablespoons red onion - 1/4 cup maple syrup - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - 1/4 cup olive oil - Salt and pepper to taste In this Apple Pecan Salad, each ingredient plays a key role. The mixed salad greens form a fresh base. I love using arugula, spinach, and romaine for varied flavors. You want a sweet apple, like Honeycrisp or Fuji. It adds a nice crunch and sweetness. Toasting the pecans brings out their rich nutty flavor. Just toast them in a skillet over medium heat for about five minutes. The dried cranberries or cherries add a pop of color and sweetness. If you want, crumble goat cheese or feta on top. It adds a creamy, tangy layer. Don't forget the red onion for a bit of sharpness. For the maple vinaigrette, mix maple syrup, apple cider vinegar, Dijon mustard, and olive oil. This dressing is sweet and tangy. Adjust the salt and pepper to your taste. This simple dressing ties all the flavors together in the salad. {{ingredient_image_1}} - First, I preheat a skillet over medium heat. - I add 1/2 cup of pecans to the hot skillet. - I cook them for about 5 minutes. I stir often to avoid burning. - When the pecans smell nice and toasty, I remove them from the heat and set them aside. - In a small bowl, I whisk together 1/4 cup of maple syrup, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1/4 cup of olive oil. - I mix until it looks smooth and well blended. - Then, I taste the vinaigrette and add salt and pepper to fit my liking. I adjust the sweetness or acidity if needed. - In a large bowl, I combine 4 cups of mixed salad greens, 1 large thinly sliced apple, the toasted pecans, 1/4 cup of dried cranberries, and 2 tablespoons of finely chopped red onion. - If I want, I can add 1/4 cup of crumbled goat cheese or feta cheese. - I drizzle the maple vinaigrette over the salad and toss everything gently. - To serve, I like to top the salad with extra pecans and cheese for a pretty look. Choosing the right apple makes a big difference. Sweet apples like Honeycrisp or Fuji work best. They add nice flavor and balance to the salad. Tart apples, like Granny Smith, can also be used. They give a nice contrast but can make the salad more sour. Think about texture too. Crunchy apples hold up well in salads. They stay crisp, which adds to the dish's overall appeal. Avoid softer apples as they may become mushy when mixed. You can add more flavor with spices or extra ingredients. A pinch of cinnamon can bring warmth. You might also try adding a sprinkle of nutmeg for a cozy taste. For extra crunch, consider adding some toasted seeds. Sunflower seeds or pumpkin seeds work well. They add a nice contrast to the pecans and apples. Making your salad look great is key. A simple garnish of extra pecans adds texture. You can also sprinkle some cheese on top for a pop of color. When serving guests, use a large bowl. This allows everyone to see the beautiful colors. You can also use small plates for individual servings. It makes the meal feel special. Pro Tips Choose the Right Apple: Opt for a sweet, crisp apple variety like Honeycrisp or Fuji for the best flavor and texture in your salad. Toast the Pecans: Always toast your pecans to enhance their flavor and add a delightful crunch to your salad. Adjust the Dressing: Taste your vinaigrette and adjust the sweetness or acidity to match your preference. A little extra maple syrup or vinegar can make a big difference! Serve Fresh: For the best taste and texture, serve the salad immediately after tossing with the dressing to keep the greens crisp. {{image_2}} You can boost this salad with protein. If you want meat, add grilled chicken or turkey. They add great taste and fill you up. For a vegetarian option, try chickpeas or quinoa. Both are tasty and healthy. This salad is fun to change with the seasons. In fall or winter, add roasted butternut squash or Brussels sprouts. They add warmth and flavor. In summer, fresh berries are a great swap. Strawberries or blueberries bring a sweet burst. If you need gluten-free options, this salad works well. Just check the labels on your ingredients. For a vegan twist, skip the cheese and use maple syrup. Both options keep the salad delicious and safe for everyone. To keep your Apple Pecan Salad fresh, refrigerate it right away. Use a clean, airtight container. This will help keep the greens crisp. Store it in the fridge for up to two days. If you mix in the dressing, eat it within a day. The greens can wilt if they sit too long. You should not freeze the salad as a whole. Freezing can ruin the texture and taste. However, some parts can freeze well. You can freeze the toasted pecans. They will stay crunchy and fresh. Just seal them in a bag before freezing. Store your greens and dressing separately. This will keep your salad fresh longer. Place the greens in a sealed container with a paper towel. The towel absorbs extra moisture. For the dressing, use a small jar with a lid. This keeps it fresh and ready to use. When you are ready to eat, just mix them together! Yes, you can use other nuts. Almonds, walnuts, or cashews work well. Each nut adds its own flavor. Almonds give a light crunch. Walnuts have a rich taste. Cashews are soft and buttery. Feel free to mix and match for a fun twist! To prep this salad ahead, keep the dressing separate. Chop and store the greens in a bag. Slice apples just before serving to prevent browning. You can toast the nuts in advance too. Store them in an airtight container for freshness. Assemble right before you eat for the best taste! This salad pairs great with grilled chicken. It also goes well with a hearty soup. Try it alongside a sandwich for lunch. You can serve it as a side dish or a light main course. Add a slice of crusty bread to complete your meal! This blog post shared how to create a delicious salad with fresh, healthy ingredients. We covered the key components, like the greens, apples, and nuts, as well as how to make a tasty maple vinaigrette. Remember, you can customize this salad by adding proteins or seasonal veggies. Store it properly to enjoy leftovers. Keep experimenting with flavors and get creative with your presentations. Each bite can be a new experience, so enjoy every salad you make!$

Crunchy Apple Pecan Salad with Maple Magic

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

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 15

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 cups mixed salad greens (arugula, spinach, and romaine)
1 large apple, thinly sliced (preferably a sweet variety like Honeycrisp or Fuji)
0.5 cup pecans, toasted
0.25 cup dried cranberries or cherries
0.25 cup crumbled goat cheese or feta cheese (optional)
2 tablespoons red onion, finely chopped
0.25 cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
0.25 cup olive oil
to taste Salt and pepper

Instructions

Begin by toasting the pecans. Preheat a skillet over medium heat and add the pecans. Toast for about 5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and olive oil until well combined. Season with salt and pepper to taste. Adjust sweetness and acidity based on preference.
In a large salad bowl, combine the mixed salad greens, sliced apples, toasted pecans, dried cranberries, crumbled cheese (if using), and red onion.
Drizzle the maple vinaigrette over the salad mixture. Toss gently to ensure everything is coated evenly.
Serve immediately, garnishing with an extra sprinkle of pecans and cheese on top for an appealing presentation.

Notes

Adjust sweetness and acidity of the dressing to taste.

Keyword apple, healthy, maple, pecan, salad