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Healthy Fall Harvest Salad with Apples & Pecans

fall harvest salad with apples and pecans - featured image

A quick and easy fall salad with sweet apples, crunchy pecans, tangy dried cranberries, and creamy goat cheese, all tossed in a simple maple-Dijon dressing. Perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 6 cups fresh baby spinach (or mixed greens)
  • 2 medium apples, thinly sliced (Honeycrisp or Fuji recommended)
  • 1 cup pecans, roughly chopped
  • 1/2 cup dried cranberries (unsweetened if desired)
  • 1/3 cup crumbled goat cheese or feta
  • 1/4 cup thinly sliced red onion (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet in a single layer. Toast for 5-7 minutes, shaking halfway through, until fragrant and slightly darker. Let cool completely.
  2. In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning if needed.
  3. Wash apples thoroughly. Slice thinly (about 1/4-inch thick). If prepping ahead, toss slices with a squeeze of lemon juice to prevent browning.
  4. Place baby spinach in a large mixing bowl. Add sliced apples, toasted pecans, dried cranberries, crumbled cheese, and red onion (if using). Drizzle about half the dressing over the top and toss gently.
  5. Transfer to a serving platter or individual bowls. Garnish with extra apple slices and pecans. Serve immediately.

Notes

Toast pecans for best flavor but can skip if short on time. Dress salad just before serving to avoid soggy greens. Dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, apple pecan salad, healthy salad, maple dijon dressing, thanksgiving salad, quick salad, vegetarian salad