Crunchy Fall Apple Salad with Maple Vinaigrette is a perfect mix of crisp apples, crunchy nuts, and fresh greens all tossed together with a sweet and tangy maple dressing. The apples add a juicy freshness, while the nuts bring that satisfying crunch you want in a salad. The maple vinaigrette ties it all together with just the right touch of sweetness and a little zing.
I love making this salad when the weather starts to cool down because it feels like a little taste of fall in every bite. The dressing is super easy to whip up — just maple syrup, vinegar, and a bit of mustard — and it makes the whole salad feel cozy without being heavy. Plus, I always like adding a handful of dried cranberries for a pop of color and a chewy texture that contrasts nicely with the crisp apples.
This salad is great on its own for a light lunch or as a side to roasted chicken or pork. I often bring it to fall potlucks because it’s different from the usual green salads and always gets compliments. If you’re looking for something fresh, crunchy, and a little sweet, this salad hits all the right notes!
Key Ingredients & Substitutions
Apples: I recommend crisp varieties like Honeycrisp or Fuji for a juicy crunch. If you want a tarter taste, try Granny Smith instead. Just avoid overly soft apples to keep the salad fresh and crisp.
Pecans: Toasting pecans adds a warm, nutty flavor and extra crunch. If you don’t have pecans, walnuts or toasted almonds work well too. Just toast them lightly to bring out their flavor.
Dried Cranberries: These add a chewy texture and a bit of sweetness. You can swap them for dried cherries or raisins depending on what you have on hand.
Maple Syrup: Using real maple syrup makes the vinaigrette taste naturally sweet and smooth. If you need a substitute, honey or agave syrup can work, but the flavor will be different.
Mixed Greens: I like a mix of baby kale, arugula, and red leaf lettuce for varied texture and flavors. Feel free to use just your favorite greens or spinach for a milder taste.
How Do You Make the Maple Vinaigrette Smooth and Balanced?
The trick to a good vinaigrette is balancing sweet, tangy, and savory flavors, plus getting it to emulsify so it coats the salad evenly.
- Start by whisking the maple syrup, vinegar, and mustard together to combine well.
- Slowly add the olive oil in a steady stream while whisking vigorously. This helps the oil and vinegar blend rather than separate.
- Taste and adjust salt, pepper, or sweetness as needed – it should be bright but not too sharp or sweet.
- Use the vinaigrette right after making it for best texture and flavor.
This method ensures the dressing is creamy without any bits of oil floating on top. It clings beautifully to the apples and greens, making every bite flavorful.
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the salad ingredients together without spilling.
- Sharp knife – to slice apples thinly and chop nuts neatly.
- Cutting board – provides a safe surface for cutting your apples and nuts.
- Small whisk or fork – helps blend the maple vinaigrette smoothly.
- Dry skillet – great for toasting pecans to bring out their flavor.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or almonds if you want a different nutty crunch.
- Add crumbled blue cheese instead of goat cheese for a bolder, tangier flavor.
- Include thinly sliced fennel for a hint of anise and extra crunch.
- Mix in cooked quinoa or farro for a more filling salad with a nutty texture.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (baby kale, arugula, red leaf lettuce)
- 2 medium crisp apples (Honeycrisp or Fuji), thinly sliced
- ½ cup pecans, roughly chopped
- ⅓ cup dried cranberries, chopped
- ¼ cup crumbled goat cheese or feta (optional)
For the Maple Vinaigrette:
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Time You’ll Need:
This salad takes about 10 minutes to prepare. Toasting pecans and mixing the vinaigrette add a few extra minutes, but overall, it’s quick to put together—perfect for a fresh, healthy meal or side dish.
Step-by-Step Instructions:
1. Make the Maple Vinaigrette:
In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, and Dijon mustard until fully combined. Slowly add the olive oil in a thin stream while whisking to help the dressing come together smoothly. Season with salt and pepper to your liking. Set aside for now.
2. Toast the Pecans:
Heat a dry skillet over medium heat. Add the chopped pecans and toast them for 3 to 5 minutes, stirring frequently, until they smell nutty and turn lightly browned. Remove from heat and let them cool.
3. Assemble the Salad:
In a large bowl, combine the mixed greens, sliced apples, toasted pecans, and chopped dried cranberries.
4. Dress and Toss:
Drizzle the maple vinaigrette over the salad ingredients. Gently toss everything together so the dressing coats the greens and toppings evenly.
5. Serve:
Transfer the dressed salad to serving plates or a big bowl. Sprinkle with crumbled goat cheese or feta if you like. Serve right away to enjoy the crunch and fresh flavors.
Equipment You’ll Need:
- Large mixing bowl
- Sharp knife and cutting board
- Small whisk or fork
- Dry skillet for toasting pecans
Variation Tips:
- Use walnuts or almonds instead of pecans for a different crunch.
- Add thinly sliced fennel or radishes for extra flavor and texture.
- Swap out goat cheese for blue cheese for a bolder taste.
- Mix in cooked grains like quinoa or farro to make it a more filling meal.
Can I Use Frozen Apples for This Salad?
It’s best to use fresh, crisp apples for this salad to maintain that crunch and freshness. Frozen apples tend to get mushy when thawed, which can make the salad soggy.
How Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate and add it right before serving to prevent the greens and apples from wilting.
Can I Make the Maple Vinaigrette Ahead of Time?
Yes! The vinaigrette can be made up to 3 days in advance and stored in the fridge. Just give it a good shake or whisk before using as the ingredients may separate.
What’s the Best Way to Prevent Apples from Browning?
Toss sliced apples in a little lemon juice or the maple vinaigrette before adding them to the salad. This helps slow down oxidation and keeps the apples looking fresh longer.
