Crunchy Fall Apple Salad with Maple Vinaigrette is a fresh and tasty way to celebrate the flavors of the season. This salad is packed with crisp apples, crunchy nuts, and leafy greens, all tossed in a sweet and tangy maple vinaigrette that really brings everything together. The mix of textures and flavors makes it a perfect side dish or light lunch when you want something bright and easy.
I love making this salad when the weather starts to cool down because the apples taste their best, and that maple dressing feels just right—not too heavy, but full of cozy fall flavor. A little tip: I like to use a mix of apple varieties for fun colors and tastes, and toasting the nuts just a bit really gives it a nice crunch and nuttiness that I can’t get enough of.
One of my favorite ways to enjoy this salad is alongside a warm bowl of soup or as a fresh side at a fall dinner party. It’s always a crowd-pleaser because everyone appreciates the balance of sweetness from the apples and maple with the crunchy nuts and crisp greens. This salad reminds me of crisp autumn afternoons and is an easy way to bring a bit of that cozy feeling to your table any day of the week.
Key Ingredients & Substitutions
Mixed Salad Greens: A mix of greens like green leaf, arugula, and spinach adds great texture and flavor. You can swap in kale or romaine if you want a heartier base.
Apples: Fuji or Honeycrisp apples work well for crunch and sweetness. If you prefer tartness, try Granny Smith apples instead.
Pecans: Toasting pecans boosts their flavor and crunch. Walnuts or almonds can also be good substitutes if you’re not a pecan fan.
Dried Cranberries: They add a lovely chewy, sweet contrast. Feel free to use raisins or chopped dried cherries if that’s what you have.
Blue Cheese: It adds a punchy, creamy element but is optional. Try feta or goat cheese for a milder taste.
Maple Syrup: Pure maple syrup brings a natural sweetness that pairs perfectly with the apples. Honey or agave nectar can replace it if needed.
How Do You Make a Maple Vinaigrette That Sticks Well to Your Salad?
Getting the perfect vinaigrette means balancing flavors and making sure it coats all the salad ingredients evenly. Here’s how I do it:
- In a bowl or jar, combine the maple syrup, apple cider vinegar, and Dijon mustard first. Mustard acts as an emulsifier, helping the dressing stay smooth and blended.
- Slowly drizzle in the olive oil while whisking continuously or shaking the jar with the lid on tight. This slowly combines the oil and vinegar together for a creamy texture.
- Taste and add salt and pepper at the end to brighten the flavor. Adjust vinegar or syrup to your liking for a sweeter or tangier dressing.
- Dress the salad just before serving to keep the greens fresh and crunchy.
Following these steps keeps your dressing balanced and your salad crisp and tasty every time!
Equipment You’ll Need
- Large salad bowl – big enough to toss all the ingredients without spilling.
- Sharp knife – to slice apples thinly and evenly for the best texture.
- Cutting board – a clean surface to prep your apples and nuts safely.
- Small bowl or jar – perfect for whisking or shaking the maple vinaigrette.
- Whisk or fork – helps emulsify the dressing into a smooth blend.
- Skillet (optional) – for toasting the pecans to bring out their crunch and flavor.
Flavor Variations & Add-Ins
- Add grilled chicken or turkey breast for a light protein boost that complements the sweet and tangy flavors.
- Swap blue cheese for feta or goat cheese if you prefer a milder, creamier taste.
- Mix in diced pears or pomegranate seeds for extra sweetness and texture variety.
- Try chopped fresh herbs like mint or basil to add a fresh twist to your fall salad.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (green leaf lettuce, arugula, baby spinach)
- 2 medium crisp apples (Fuji or Honeycrisp), thinly sliced
- 1/2 cup pecans, toasted
- 1/3 cup dried cranberries
- 1/3 cup crumbled blue cheese (optional)
For the Maple Vinaigrette:
- 2 tablespoons pure maple syrup
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10-15 minutes from start to finish. Toasting pecans takes just a few minutes, while prepping the apples and greens is quick. Mixing the vinaigrette is simple and fast. The whole salad comes together easily, perfect for a fresh, crunchy meal or side anytime.
Step-by-Step Instructions:
1. Prepare the Salad Base:
Place the mixed salad greens in a large salad bowl.
2. Add the Toppings:
Lay the thinly sliced apples on top of the greens. Sprinkle the toasted pecans, dried cranberries, and blue cheese evenly over the salad.
3. Mix the Maple Vinaigrette:
In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, and Dijon mustard. Slowly pour in the olive oil while whisking continuously to blend the dressing smoothly. Season with salt and pepper to your taste.
4. Dress and Toss the Salad:
Drizzle the maple vinaigrette over the salad just before serving. Toss gently so every bite has a lovely coating of the dressing.
5. Serve:
Enjoy your salad chilled or at room temperature. It’s a refreshing and crunchy way to celebrate fall flavors!
Can I Use Frozen Nuts for This Salad?
Yes, you can use frozen pecans or other nuts, but be sure to thaw them completely before toasting. Pat them dry to remove any excess moisture for the best crunch.
Can I Make the Salad Dressing Ahead of Time?
Absolutely! The maple vinaigrette can be prepared up to 3 days in advance and stored in the fridge. Just give it a good shake or whisk before using, as the oil and vinegar may separate.
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge. To keep the greens from getting soggy, store the dressing separately and toss just before serving.
What Can I Substitute for Blue Cheese?
If you’re not a fan of blue cheese, try feta or goat cheese for a milder, creamy flavor that pairs nicely with the apples and pecans.