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Perfect Fall Harvest Salad with Apples and Pecans

fall harvest salad with apples and pecans - featured image
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A quick and easy fall salad featuring crisp apples, toasted pecans, dried cranberries, and tangy feta, all tossed in a sweet-tart cider vinaigrette. This crowd-pleasing recipe comes together in under 15 minutes and is perfect for autumn gatherings.

Ingredients

Scale
  • 6 cups mixed greens (arugula and baby spinach blend recommended)
  • 2 medium Honeycrisp apples, thinly sliced
  • 1 cup pecan halves, toasted
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ⅓ cup apple cider (unfiltered preferred)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch of cinnamon (optional)

Instructions

  1. Toast the pecans: Place pecan halves in a dry skillet over medium heat. Cook for 3-4 minutes, shaking frequently, until fragrant and slightly darkened. Transfer to a plate to cool.
  2. Make the cider vinaigrette: In a mason jar or small bowl, combine apple cider, apple cider vinegar, Dijon mustard, honey, salt, pepper, and cinnamon (if using). Whisk or shake until honey and mustard are dissolved. Slowly drizzle in olive oil while whisking, or add to jar, seal, and shake vigorously for 30 seconds until emulsified. Taste and adjust seasoning.
  3. Prepare the apples: Core apples and slice thinly (about ¼-inch thick). If not serving immediately, toss with a squeeze of lemon juice to prevent browning.
  4. Assemble the salad: In a large salad bowl, place mixed greens. Add sliced apples, toasted pecans, dried cranberries, crumbled feta, and sliced red onion. Do not separate components.
  5. Dress and toss: Give vinaigrette a final shake or whisk. Drizzle about half over the salad. Using hands or salad tongs, gently toss to coat everything evenly. Add more dressing if needed.
  6. Serve immediately: Transfer to a serving platter or individual bowls. Garnish with extra pecan halves and a sprinkle of feta. Serve right away for best texture.

Notes

Toast pecans in batches if doubling the recipe to avoid steaming. Start with half the vinaigrette and add more as needed to prevent overdressing. For make-ahead, prep components separately and toss just before serving. Vinaigrette can be made up to a week ahead and stored in the fridge.

Nutrition

Keywords: fall harvest salad, apple pecan salad, cider vinaigrette, autumn salad, easy salad recipe

Find it online: https://dinadishes.com/perfect-fall-harvest-salad-with-apples-and-pecans/