Print

Easy Harvest Salad with Maple Pecan & Apple Cider Vinaigrette

harvest salad - featured image
Print Recipe

A quick and easy harvest salad featuring crisp apples, toasted pecans, dried cranberries, and feta cheese, all tossed in a sweet-tart maple pecan vinaigrette. Perfect for potlucks, holiday gatherings, or a simple weeknight dinner.

Ingredients

Scale
  • 5 ounces (about 5 cups) mixed salad greens (baby spinach and arugula recommended)
  • 2 medium Granny Smith apples (about 200g each), cored and thinly sliced
  • ½ cup (60g) dried cranberries
  • 1 cup (100g) raw pecan halves
  • ½ cup (75g) crumbled feta cheese
  • ¼ medium red onion, thinly sliced
  • ¼ cup (60ml) pure maple syrup
  • 3 tablespoons (45ml) apple cider vinegar
  • 1 tablespoon (15g) Dijon mustard
  • ⅓ cup (80ml) extra virgin olive oil
  • ½ teaspoon (3g) fine sea salt
  • ¼ teaspoon (1g) freshly ground black pepper
  • 1 small garlic clove, minced (optional)

Instructions

  1. Toast the pecans: Place pecan halves in a dry skillet over medium heat. Shake the pan every 30 seconds. Toast for 3-4 minutes until fragrant and slightly darker. Immediately pour onto a plate to cool.
  2. Make the vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk until smooth. While whisking constantly, slowly drizzle in olive oil. If using a jar, seal and shake vigorously for 20 seconds until creamy and slightly thickened. Taste and adjust sweetness or tanginess as needed.
  3. Prep the apples and onion: Core apples and slice into thin matchsticks or half-moons. Slice red onion paper-thin. If desired, soak onion slices in cold water for 5 minutes to mellow the bite.
  4. Assemble the salad: In a large salad bowl, place mixed greens. Add sliced apples, dried cranberries, and red onion. Sprinkle crumbled feta cheese on top. Do not toss yet.
  5. Dress and toss: Whisk or shake the vinaigrette again. Drizzle about half over the salad. Gently toss until greens are evenly coated. Add more dressing if needed—leaves should be glossy, not wet.
  6. Finish with pecans: Roughly chop the cooled toasted pecans and sprinkle over the top. Give one final gentle toss or leave pecans on top for presentation. Serve immediately.

Notes

For best results, dress the salad just before serving to prevent wilting. Toast pecans low and slow, watching closely to avoid burning. Cut apples right before serving to prevent browning; toss with a little lemon juice if needed. Let the vinaigrette rest for 10 minutes to meld flavors. Warm the dressing slightly (15 seconds in microwave) for a restaurant-style touch. Season at every stage for best flavor.

Nutrition

Keywords: harvest salad, maple pecan vinaigrette, apple cider vinaigrette, easy salad, fall salad, potluck salad, quick salad

Find it online: https://evadinnerideas.com/easy-harvest-salad-with-maple-pecan-and-apple-cider-vinaigrette/