Print

Best Fresh Fall Harvest Salad with Apples & Pecans

fresh fall harvest salad - featured image
Print Recipe

A quick and easy fall salad featuring crisp apples, toasted pecans, dried cranberries, and a tangy cider vinaigrette. Perfect for potlucks, Thanksgiving, or a cozy dinner at home.

Ingredients

Scale
  • 6 cups mixed salad greens (180g)
  • 2 cups kale, stems removed and chopped (60g)
  • 2 medium apples, Honeycrisp or Fuji (about 300g)
  • 1 cup raw pecans, halved or roughly chopped (100g)
  • ½ cup dried cranberries (60g)
  • ¼ cup pumpkin seeds (30g, optional)
  • ½ cup goat cheese or feta, crumbled (75g)
  • ¼ cup apple cider (60ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon pure maple syrup (15ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1 small shallot, finely minced (about 2 tablespoons)
  • ⅓ cup extra virgin olive oil (80ml)
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Place a small skillet over medium heat. Add the raw pecans in a single layer. Cook, stirring frequently, for 3-5 minutes until fragrant and slightly darker. Transfer to a plate to cool completely.
  2. Prepare the greens: If using kale, remove tough stems and chop leaves into bite-sized pieces. Place kale in a salad bowl, drizzle with olive oil and a pinch of salt. Massage for about 2 minutes until tender and darker green. Add mixed greens on top.
  3. Make the cider vinaigrette: In a mason jar or small bowl, combine apple cider, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Season with salt and pepper. If using a jar, shake vigorously for 30 seconds. If using a bowl, whisk continuously while slowly drizzling in olive oil until emulsified. Taste and adjust seasoning.
  4. Prep the apples: Core the apples and slice thinly, about ⅛-inch thick. Leave the peel on for color and fiber. If not serving immediately, toss with a little lemon juice to prevent browning.
  5. Assemble the salad: Add toasted pecans, dried cranberries, pumpkin seeds (if using), and apple slices to the bowl with greens. Drizzle about half the vinaigrette over the top and toss gently. Add more dressing as needed. Sprinkle crumbled goat cheese or feta over the top.
  6. Serve immediately: Best enjoyed right away while apples are crisp and greens are fresh. If bringing to a gathering, keep dressing separate and toss just before serving.

Notes

Toast pecans carefully as they burn quickly. Massaging kale is essential for tenderness. Dress the salad right before serving to prevent wilting. The vinaigrette can be made a day ahead for better flavor. For a vegan version, omit cheese or use vegan feta. For nut-free, replace pecans with roasted pumpkin seeds or sunflower seeds.

Nutrition

Keywords: fall harvest salad, apple pecan salad, autumn salad, harvest salad, apple salad, pecan salad, cider vinaigrette, Thanksgiving salad, potluck salad, healthy fall salad

Find it online: https://ovenmila.com/best-fresh-fall-harvest-salad-with-apples-and-pecans/