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This apple salad combines sweet tart apples, crunchy pecans, creamy feta, and a zingy maple vinaigrette for the perfect fall side dish. It’s ready in just 20 minutes and great for easy weeknight meals or parties!
Here’s a simple way to turn apples into an incredible side dish: my favorite apple salad recipe! If I could eat one salad for the rest of time, this one is it. I’ve made this recipe more times than I can count.
It’s got all the flavor and texture contrasts: crisp tart apple slices, pops of pomegranate seeds, creamy cheese, and cinnamon-spiced pecans. Topped with a zingy maple dressing, and it’s salad perfection in my book. I serve it for dinner parties and holidays, and also as an easy weeknight side dish!
Ingredients in this apple salad
This apple salad recipe is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. The flavors make it a great fall salad or winter salad (ideal for Thanksgiving or Christmas), but it works in any season. Here’s what you’ll need for this tasty green salad:
- Crisp tart apple
- Mixed greens like butter or Bibb lettuce, frisee, etc
- Candied pecans or toasted pecans
- Feta or goat cheese or crumbles
- Pomegranate seeds or dried cranberries
- Maple Vinaigrette dressing (or other dressing variations; see below!)
Choosing the perfect apples for salad
I’ve tried this recipe with different apple varieties, and some work better than others. Pink Lady apples are my top choice: they have an incredible sweet-tart flavor and crisp crunch that holds up well in salads. The bright red color also looks beautiful!
Honeycrisp apples are another excellent option, slightly sweeter than Pink Lady but with the same crunch. Varieties you can find at apple orchards that work well are Jonathon and Jonagold.
Granny Smith apples work well if you prefer more tartness: it’s also fun to mix them with a sweeter red variety for visual appeal. Whatever you do: always avoid Red Delicious apples in this salad!
Options for the nuts
The candied pecans add a kick of sweet, cinnamon-spiced goodness to this salad. Store-bought work in a pinch, but I prefer to make my own homemade candied pecans. It takes only 5 minutes of prep time! I make a big batch and store them at room temperature: they keep for up to two weeks.
If you’re short on time or want less sugar, you can substitute with toasted pecans for a simpler but still delicious crunch.
You can also use other nuts like candied walnuts or toasted walnuts, toasted almonds, pistachios, or hazelnuts.
Creative variations and serving ideas
This apple salad is one of my top 5 favorite salad recipes of all time! I most often make it the classic way, but here are some variations I’ve tried and loved:
- For a heartier meal: Add grilled chicken or seared chicken, or even some baked tofu to make it into a light lunch or dinner.
- Cheese substitutions: Goat cheese creates a creamier texture, while gorgonzola adds a sharp, tangy element. Other ideas are gouda, smoked gouda, or Manchego.
- Seasonal swaps: In summer, I substitute fresh berries for the pomegranate seeds. Winter calls for dried cranberries or even some sliced pear. Spring is perfect for adding fresh strawberries.
- Dressing alternatives: While the maple vinaigrette is my go-to, this salad is also great with balsamic vinaigrette or even a honey vinaigrette, poppy seed dressing, or Dijon mustard dressing.
Make-ahead tips and storage
This salad is great for entertaining because most components can be prepped ahead. I wash and dry the greens up to two days in advance, make the candied pecans whenever convenient, and mix the vinaigrette a week ahead.
The only thing to avoid prepping ahead is slicing the apples: add them right before serving to prevent browning.
Dietary notes
This crisp apple salad recipe is vegetarian and gluten-free. For vegan and dairy free, omit the cheese (and for vegan, use toasted nuts).
The Best Apple Salad
This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
For the salad
- 1 crisp tart apple (like Pink Lady)
- 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
- ¼ cup candied pecans (or toasted pecans)
- ¼ cup feta or goat cheese crumbles
- ¼ cup pomegranate seeds or dried cranberries
- Optional: chopped fresh thyme, for garnish
For the maple vinaigrette dressing (use 6 tablespoons)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider or white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
- Fresh ground black pepper (optional)
Instructions
- If using, prepare the candied pecans in advance (or use purchased).
- Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
- Thinly slice the apple.
- Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)
Other salad recipes to try
This apple salad is a favorite green salad recipe of ours that works for holidays just as well as a laid-back weeknight.
If you love this apple salad as much as I do, you’ll want to try these similar recipes: Pear Salad with Pecans or Beet Salad with Goat Cheese.
For more salad inspiration, don’t miss my Perfect Spinach Salad, Best Kale Salad, or Favorite Chopped Salad: all reader favorite recipes!
Great recipe – very bright and filling. We add grilled chicken to up the protein. We have added this salad to our dinner rotation!
I made this salad to go with our Thanksgiving dinner. It’s fabulous! I don’t use refined oils, so I subbed 5-5 TBS of water for the oil. I also don’t eat eggs so found a recipe for candied pecans that uses just maple syrup, cinnamon, and vanilla, and I omitted the feta, but I’m sure the saltiness adds another wonderful layer of flavor. I will be making this simple but beautiful and delicious salad again and again!
Made mine with goat cheese. I like it so much I made it twice in 3 days!!!
I’m making this salad for the 2nd time with the homemade candied pecans for a New Year’s Day Bubbly Brunch, because it was such a huge hit at my Christmas Eve get-together with my kids and grandkids! Thanks for such a delicious, easy to make, recipe!
Carla
I loved this salad!! Served it at a small dinner party and everyone wanted the recipe. Great job!
What would recommend to use instead of pecans if you have a nut allergy
Pumpkin seeds!
salad ingredients