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Harvest Apple Salad with Maple-Dijon Vinaigrette

A vibrant plate featuring an apple salad with mixed greens, sliced red apples, pecans, cheese cubes, and dried cranberries.

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This easy apple salad recipe combines crisp apples, mixed greens, toasted pecans, and sharp cheddar cheese, all tossed in a bright maple-Dijon vinaigrette. It makes a perfect side dish for Thanksgiving or a light lunch.

Ingredients

Scale
  • 6 cups mixed greens (such as spring mix or romaine)
  • 2 medium crisp apples (like Honeycrisp or Fuji), cored and thinly sliced
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup sharp cheddar cheese, cubed or shredded
  • 1/4 cup dried cranberries
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Set aside.
  2. Toast the pecans: Place the pecans in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Remove from heat and let cool slightly.
  3. Assemble the salad: In a large bowl, combine the mixed greens, sliced apples, toasted pecans, cheddar cheese, and dried cranberries.
  4. Dress the salad: Just before serving, drizzle the maple-Dijon vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
  5. Serve immediately as a refreshing side dish or light lunch.

Notes

  • For the best texture, slice the apples just before you plan to serve the salad. If you must slice them ahead of time, toss them lightly in a small amount of lemon juice to prevent browning.
  • This recipe works well with chicken salad with apples; add 1 cup of cooked, shredded chicken breast for a heartier meal.
  • If you prefer a sweeter dressing, increase the maple syrup to 1 1/2 tablespoons.

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