Fall Harvest Salad with Maple Vinaigrette Recipe
A fall harvest salad with crisp Honeycrisp apples, maple pecans, feta or goat cheese, and dried cranberries over mixed greens, tossed with an easy maple vinaigrette. The pecans and dressing can be made a day ahead.
Servings 4 to 6
Calories 426kcal
Equipment
- skillet
- parchment paper
- Jar with a tight-fitting lid
- Large salad bowl
Ingredients
Maple Pecans
- 1/2 cup pecan halves
- 1 tablespoon maple syrup pure
- 1 pinch salt
Maple Vinaigrette
- 1/3 cup sunflower oil (or olive oil)
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup pure
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- pepper to taste
Salad
- 5 to 6 ounces mixed greens (about 6 cups)
- 2 crisp apples , such as Honeycrisp
- 1/3 cup dried cranberries
- 1/2 cup crumbled feta or goat cheese
- 1 celery stalk , chopped (optional)
- 1/4 red onion , very thinly sliced (optional)
Instructions
Maple Pecans
- Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
- Add the maple syrup and salt, and stir for about 1 minute, until the syrup turns sticky and coats the nuts.
- Spread the pecans on parchment paper in a single layer to cool and harden.
Maple Vinaigrette
- Add the oil, vinegar, maple syrup, Dijon mustard, salt, and pepper to a jar. Close the lid tightly and shake until smooth.
- Taste and adjust the maple or vinegar to your liking.
Salad
- Right before serving, core and thinly slice the apples.
- Toss the greens with about half the dressing.
- Top with the apples, cranberries, pecans, cheese, celery, and onion. Drizzle with a little more dressing, and serve the rest on the side.
Notes
- Make ahead: Make the pecans and vinaigrette up to a day ahead. Keep the pecans in an airtight container at room temperature and the vinaigrette in the fridge. Shake the vinaigrette before using. If you used olive oil, take it out 30 minutes before serving, since olive oil firms up when it's cold.
- Apples: Slice them right before serving. If you need to slice them early, toss them in a squeeze of lemon juice.
- Oil: Sunflower oil makes a golden, amber dressing. Olive oil tastes a little fruitier and looks greener.
- Nuts: Walnut halves work the same way. Watch them closely, since they toast faster.
- Storage: A dressed salad is best eaten the same day. Store undressed greens and toppings in the fridge for 2 to 3 days, the vinaigrette in the fridge for up to 1 week, and the pecans in an airtight container at room temperature for about 1 week.
Nutrition
Calories: 426kcal | Carbohydrates: 35g | Protein: 5g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 17mg | Sodium: 396mg | Potassium: 282mg | Fiber: 4g | Sugar: 27g | Vitamin A: 543IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 1mg
