This apple salad features tart sweet apples, crunchy pecans, creamy feta, and an invigorating maple vinaigrette, making it an ideal side dish for fall. It takes only 20 minutes to prepare, perfect for quick weeknight dinners or gatherings!
Here’s a straightforward recipe to transform apples into an amazing side dish: my favorite apple salad recipe! If I had to choose just one salad for eternity, it would definitely be this one. I’ve prepared this dish countless times.
It boasts a variety of flavor and texture elements: crisp tart apple slices, bursts of pomegranate seeds, creamy cheese, and cinnamon-spiced pecans. Drizzled with a zesty maple dressing, it achieves salad perfection in my opinion. I present it at dinner gatherings and festive occasions, as well as a simple weeknight side dish!
Ingredients in this apple salad
This apple salad recipe focuses on a few ingredients that deliver big taste. It’s sophisticated enough for entertaining while remaining uncomplicated enough to complement a casual weeknight meal. The flavors make it suitable as a fall or winter salad (ideal for Thanksgiving or Christmas), but it shines in any season. Here’s what you’ll need for this delightful green salad:
Choosing the ideal apples for salad
I’ve experimented with various apple types, and some indeed outperform others. Pink Lady apples are my top pick: they offer a fantastic sweet-tart flavor and a crunchy texture that holds up in salads beautifully. Their vibrant red hue also adds aesthetic appeal!
Honeycrisp apples are another outstanding choice, slightly sweeter than Pink Lady but equally crunchy. You can also find varieties at orchards such as Jonathon and Jonagold that work well.
Granny Smith apples are great if you seek more tartness: mixing them with a sweeter red variety creates a lovely visual contrast. Just remember: always steer clear of Red Delicious apples for this salad!
Options for the nuts
The candied pecans contribute a delightful kick of sweet, cinnamon-infused goodness to this salad. While store-bought can suffice, I prefer whipping up my own candied pecans at home. It only requires 5 minutes of preparation! I typically make a large batch and keep them at room temperature: they last up to two weeks.
If you’re pressed for time or prefer less sugar, you can swap them out for toasted pecans for a straightforward yet tasty crunch.
You can also consider other nuts like candied walnuts or toasted walnuts, toasted almonds, pistachios, or hazelnuts.
Creative variations and serving ideas
This apple salad is among my top 5 favorite salad recipes ever! I usually prepare it in the traditional way, but here are a few variations I’ve tried and adored:
– For a more substantial meal: Incorporate grilled chicken or seared chicken, or even some baked tofu to create a light lunch or dinner.
– Cheese alternatives: Goat cheese provides a creamier texture, while gorgonzola adds a tangy, sharp note. Other options include gouda, smoked gouda, or Manchego.
– Seasonal replacements: In summer, I swap fresh berries for the pomegranate seeds. Winter calls for dried cranberries or slices of pear. Spring is ideal for adding fresh strawberries.
– Dressing substitutions: While the maple vinaigrette is my favorite, this salad works beautifully with balsamic vinaigrette or even a honey vinaigrette, poppy seed dressing, or Dijon mustard dressing.
Make-ahead tips and storage
This salad is perfect for entertaining because most ingredients can be prepped in advance. I wash and dry the greens up to two days ahead, prepare the candied pecans whenever I can, and mix the vinaigrette up to a week in advance.
The only preparation to avoid is slicing the apples: add them just before serving to stop browning.
Dietary notes
This crisp apple salad recipe is vegetarian and gluten-free. To make it vegan and dairy-free, omit the cheese (and for vegan, use toasted nuts).
Easy Apple Salad
This straightforward apple salad recipe is a treat, featuring crisp fruit, greens, cheese crumbles, and a lively maple vinaigrette.
Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Salad
Method: No Cook
Cuisine: Salad
Diet: Vegetarian
Ingredients:
For the salad
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:
1. Prepare the candied pecans ahead of time (or use store-bought).
2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard,