Get ready to savor fresh yet cozy fall flavors with this quick and easy salad recipe.
When I think of salads, I usually think of summer. But fresh vegetables and fruits are always a welcome addition at my dining table, and there are so many great ways to prepare them for other seasons, too. With the right ingredients and salad dressing, you can easily channel the comforting flavors of autumn along with a healthy bounty of greens. This apple pecan fall salad does just that.
To me, apples are one of the best ways to channel fall. I try to make a trip to an orchard every year, but whether you get your apples right from the tree or at the grocery store, this salad is sure to deliver nourishing fall flavors with every bite. The sweetness of the apples contrasts nicely with the bitterness of the greens and tartness of the cranberries. Goat cheese adds a lovely creaminess, while toasted pecans give it a great crunch.
This salad makes a perfect side dish for so many autumnal meals. One of my favorite ways to enjoy it is at Thanksgiving—I feel it’s a must-have to balance out all the richer, heavier Turkey Day dishes. It also goes great with pasta, grilled meats, and so much more. The added bonus? It comes together in just 15 minutes.
What are the best apples for salads?
Sometimes it seems like there’s an endless amount of apple varieties out there. It can be tricky to know which ones are best for certain recipes. Well, maybe endless is pushing it, but there are at least a handful of varieties to choose from at my local grocery stores (or orchard). The best apples for salads, in my opinion, are crisp, hold their shape well and are not too sweet. I recommend Fuji or Gala apples, but Granny Smith, Honeycrisp, or Pink Lady would also work well. I would, however, steer away from McIntosh apples, since they are quite soft and tend to brown quickly.
How do I store leftovers?
If you have any leftovers after making your apple-pecan salad, you can store them in the fridge in an airtight container for 1-2 days. However, if the greens and apples sit too long in the dressing, they’ll start to get soggy. Therefore, it’s ideal to store any leftover elements of this recipe separately. If you can, wait to cut any more apples until right before serving the salad again to avoid browning.
Serving suggestions
Looking for more autumnal recipes to serve alongside this delectable salad? Something I get excited to make when fall comes around is casseroles. This Squash And Zucchini Casserole or this Brussels Sprouts Casserole, for example, would pair nicely with an apple pecan salad. But if you’re looking for something with more main-course energy, consider this Rosemary Steak, Easy Turkey Meatloaf, or Pumpkin Pizza.
For more of a lunch vibe, why not opt for the iconic soup-and-salad combo? Try this salad alongside a bowl of Cauliflower Leek Soup, Sweet Potato Curry Soup, or Instant-Pot Butternut Squash Soup.
Ingredients
- 6 cups mixed greens washed and dried
- 2 apples (Fuji, Gala, or your favorite) cored and thinly sliced
- 1/3 cup dried cranberries
- 1/2 cup goat cheese crumbled
- 1/3 cup olive oil
- 4 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup toasted pecans
Instructions
- In a large bowl, combine the mixed greens, sliced apples, dried cranberries, and crumbled goat cheese.
- Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl or jar. Adjust the taste with more honey or salt, if needed.
- Drizzle the dressing over the salad and toss gently. Top the salad with the toasted pecans just before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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