The first time I tossed together this Apple & Pecan Fall Salad, it surprised me how quickly it became a favorite at the table. The crisp apples bring a refreshing sweetness, while toasted pecans add a warm, nutty crunch. Tossed with leafy greens, creamy cheese, and a tangy dressing, it’s one of those salads that feels hearty enough to stand on its own yet light and vibrant at the same time. It’s perfect for autumn dinners, Thanksgiving spreads, or even just a weekday lunch that feels special.
What I love most about this salad is the balance of flavors and textures—sweet, savory, crunchy, and creamy all in one bite. It’s also endlessly versatile: swap the cheese, change the dressing, or add some roasted squash or cranberries for a festive touch. No matter how you serve it, this salad delivers a burst of fall flavor in every forkful.
Why You’ll Love This Recipe
This Apple & Pecan Fall Salad is the ultimate seasonal dish—refreshing, satisfying, and packed with autumn flavors. The crispness of apples pairs beautifully with crunchy pecans, while the vinaigrette ties everything together with tangy brightness. It’s elegant enough for holiday gatherings but easy enough for a weeknight dinner.
You’ll also love its flexibility. You can keep it vegetarian, add chicken for protein, or play around with different cheeses and fruits. It’s quick, customizable, and makes eating greens feel anything but boring.
What You’ll Need
- 6 cups mixed salad greens (spinach, arugula, or spring mix)
- 2 crisp apples (Honeycrisp or Granny Smith), thinly sliced
- 1 cup toasted pecans
- ½ cup crumbled goat cheese or feta
- ½ red onion, thinly sliced
- ½ cup dried cranberries (optional)
For the Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and pepper, to taste
Pro Tips
- Slice apples just before serving to prevent browning.
- Toast pecans lightly in a skillet for extra flavor.
- Make the dressing ahead—it tastes better after sitting a bit.
- Toss dressing lightly so greens stay crisp.
- Add protein like grilled chicken or salmon to turn it into a main dish.
Tools You’ll Need
- Large salad bowl
- Small whisk and bowl (for dressing)
- Sharp knife and cutting board
- Salad tongs
Substitutions and Variations
- Nuts: Swap pecans for walnuts, almonds, or pumpkin seeds.
- Cheese: Try blue cheese, cheddar, or shaved Parmesan.
- Fruit: Replace apples with pears, figs, or roasted grapes.
- Greens: Use kale or romaine for a sturdier base.
- Dressing: Balsamic vinaigrette works beautifully as well.
Make-Ahead Tips
- Mix dressing up to 3 days in advance and refrigerate.
- Toast pecans ahead of time and store in an airtight jar.
- Slice apples just before serving, or toss in lemon juice to slow browning.
- Assemble salad without dressing; add vinaigrette just before serving.
How to Make Apple & Pecan Fall Salad
Step 1: Prepare Dressing
Whisk olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
Step 2: Assemble Salad
In a large bowl, combine greens, sliced apples, toasted pecans, red onion, and dried cranberries (if using).
Step 3: Add Cheese
Sprinkle crumbled goat cheese or feta over the top.
Step 4: Dress and Toss
Drizzle with prepared dressing and toss gently to combine.
Step 5: Serve
Serve immediately, garnished with extra pecans or apple slices.
Serving Suggestions
- Serve as a starter for Thanksgiving or holiday dinners.
- Pair with roasted chicken, pork, or salmon for a full meal.
- Add warm roasted butternut squash for extra fall flair.
- Enjoy with crusty bread and cider for a light, cozy lunch.
Leftovers & Storage
Salad is best enjoyed fresh, but undressed salad can be stored in the fridge for up to 1 day. Keep dressing separate until ready to serve. Dressed salad will wilt quickly and is best eaten the same day.
Nutrition & Benefits
This salad is full of nutrient-rich ingredients. Apples bring fiber and vitamin C, pecans offer healthy fats and protein, and leafy greens add antioxidants and vitamins. Goat cheese provides calcium and a creamy contrast, while apple cider vinegar supports digestion. It’s a wholesome dish that feels indulgent but fuels your body well.
Recipe FAQ
1. Can I make this salad vegan?
Yes—skip the cheese or use a plant-based alternative, and swap honey for maple syrup.
2. What apples work best?
Honeycrisp, Granny Smith, or Pink Lady—they’re crisp and slightly tart.
3. Can I make this salad ahead of time?
Assemble without apples or dressing; add those just before serving.
4. Can I add protein?
Yes—grilled chicken, turkey, or salmon work beautifully.
5. How do I keep apples from browning?
Toss slices in lemon juice before adding to the salad.
6. What nuts pair best with apples?
Pecans and walnuts are classic, but almonds work too.
7. Can I use store-bought dressing?
Yes, balsamic vinaigrette or apple cider vinaigrette work great if you’re short on time.
Fresh, Crunchy, and Perfectly Autumn
This Apple & Pecan Fall Salad captures everything wonderful about the season in one dish. With crisp apples, nutty pecans, and a tangy-sweet dressing, it’s refreshing yet comforting, festive yet simple. Whether you serve it as a holiday side or enjoy it for lunch, it’s a salad that makes fall taste even better.