Print

Cozy Fall Harvest Salad with Apples, Pecans and Goat Cheese

fall harvest salad - featured image
Print Recipe

A simple yet elegant fall salad featuring crisp apples, toasted pecans, creamy goat cheese, and a maple-Dijon vinaigrette. Ready in 15 minutes, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 6 cups mixed salad greens (baby spinach and arugula recommended)
  • 2 medium apples (Honeycrisp or Fuji), cored and sliced into thin wedges
  • ½ cup pecans, roughly chopped
  • 4 ounces goat cheese, crumbled
  • ⅓ cup dried cranberries (optional)
  • ¼ medium red onion, thinly sliced
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced (optional)
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans (optional but recommended): Place the chopped pecans in a dry skillet over medium heat. Cook for 3-4 minutes, stirring frequently, until fragrant and just starting to darken. Transfer to a plate to cool.
  2. Make the dressing: In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic (if using), and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust seasoning.
  3. Prep the apples: Core the apples and slice into thin wedges or bite-sized pieces (about ¼-inch thick). If not serving immediately, toss with a squeeze of lemon juice to prevent browning.
  4. Slice the red onion: Cut the onion in half through the root end, then slice crosswise into thin half-rings. For milder flavor, soak in cold water for 10 minutes, then drain and pat dry.
  5. Assemble the salad: Place the mixed greens in a large salad bowl. Add the sliced apples, toasted pecans, dried cranberries (if using), and red onion slices. Drizzle about half the dressing over the top.
  6. Toss gently: Use your hands or salad tongs to toss everything together until the greens are evenly coated. Add more dressing if needed.
  7. Add the goat cheese: Crumble the goat cheese over the top of the salad. Do not toss again; leave visible pockets of cheese. Give one final gentle mix if desired.
  8. Serve immediately: Best eaten right after assembly for maximum crunch and freshness.

Notes

For best results, slice apples right before serving to prevent browning. Toast pecans in a dry skillet until fragrant, watching carefully to avoid burning. Use a good-quality goat cheese log for creamier texture. The dressing can be made up to a week ahead and stored in the fridge.

Nutrition

Keywords: fall salad, harvest salad, apple salad, pecan salad, goat cheese salad, maple dijon vinaigrette, autumn salad, easy salad recipe

Find it online: https://ovenmila.com/cozy-fall-harvest-salad-with-apples-pecans-and-goat-cheese/