Crunchy Fall Apple Salad with Maple Vinaigrette is a bright and fresh way to celebrate the flavors of autumn. Crisp apples, crunchy nuts, and fresh greens come together with a sweet and tangy maple dressing that brings everything to life. Every bite has a nice mix of textures and tastes that just feel like fall on a plate.
I love making this salad when the weather starts to cool down because it feels both light and satisfying at the same time. The maple vinaigrette is actually super simple but adds a really lovely sweetness without being too heavy. I usually toss in some toasted pecans for an extra crunch and a bit of sharpness from some thinly sliced red onion, which I think really completes the whole vibe.
This salad works great as a side for a cozy dinner or even as a quick lunch to brighten up your day. I often find myself making a big batch and enjoying leftovers because it keeps well and the flavors even get better after a few hours. It’s a perfect way to bring some fresh, crisp energy into any meal during the fall season.
Key Ingredients & Substitutions
Apples: Choose crisp varieties like Fuji or Honeycrisp for a sweet crunch that balances well with the dressing. If you can’t find these, Gala or Pink Lady apples also work great. Avoid soft apples to keep that satisfying texture.
Pecans: Toasting pecans enhances their nutty flavor and adds crunch. If you’re allergic or prefer a different nut, try walnuts or almonds instead. For a nut-free option, pumpkin seeds are a good substitute.
Dried Cranberries: These add a sweet-tart burst and chewy texture. You can swap them for dried cherries, raisins, or chopped dried apricots depending on your taste or pantry.
Blue Cheese or Goat Cheese: Both add creaminess and tanginess that contrast nicely with the sweet elements. If you prefer milder cheese, feta works well. For dairy-free options, omit cheese or use a plant-based alternative.
Maple Vinaigrette: Pure maple syrup brings natural sweetness to the dressing. If unavailable, honey or agave syrup are good substitutes. Apple cider vinegar adds a mild tang; white wine vinegar can work too.
How Can You Keep the Salad Crisp and Fresh?
The key to a crisp salad is drying your greens well after washing. Excess water makes the salad soggy once the dressing is added.
- Use a salad spinner or pat greens dry with paper towels.
- Add the dressing just before serving to avoid sogginess.
- Slice apples thinly and toss them with a little lemon juice if prepping early to keep them from browning.
- Toast nuts shortly before assembling to keep them crunchy and fresh.
Following these steps ensures each bite is fresh, crisp, and packed with flavor.
Equipment You’ll Need
- Large salad bowl – big enough to toss all the greens and ingredients without spilling.
- Sharp knife – for thinly slicing apples cleanly and evenly.
- Cutting board – a sturdy surface to prep your fruits and veggies safely.
- Small whisk or jar with lid – to mix the maple vinaigrette smoothly and easily.
- Salad tongs or large spoon – helps toss the salad gently so the dressing coats everything.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or almonds for a different nutty crunch.
- Add sliced grilled chicken or turkey for a protein boost and make it a full meal.
- Mix in shredded carrots or thinly sliced fennel for extra color and crunch.
- Use feta cheese instead of blue or goat cheese if you want a milder flavor.
How to Make Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (such as green leaf and red leaf lettuce)
- 2 medium apples, thinly sliced (preferably Fuji or Honeycrisp)
- ½ cup pecans, toasted
- ⅓ cup dried cranberries
- ½ cup crumbled blue cheese or goat cheese
For the Maple Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Time Needed:
This refreshing salad takes about 10-15 minutes to prepare. It’s quick to wash and chop the ingredients, toast the pecans, and whisk together the maple vinaigrette. You can serve it right away for the best crispness and flavor.
Step-by-Step Instructions:
1. Prepare the Salad Base:
First, rinse your mixed greens well and spin or pat them dry so they’re not wet. Place the greens in a large salad bowl ready to be topped.
2. Add the Fresh Ingredients:
Thinly slice the apples and lay them over the greens. Then sprinkle on the toasted pecans, dried cranberries, and crumbled cheese evenly across the salad.
3. Make the Maple Vinaigrette:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until the dressing is smooth. Season with salt and pepper to your taste.
4. Dress and Toss the Salad:
Right before serving, drizzle the maple vinaigrette over the salad. Gently toss everything together so all the ingredients get coated with the delicious dressing.
5. Serve and Enjoy:
Serve this crisp and flavorful salad immediately. It’s perfect on its own or alongside your favorite fall dishes.
Can I Use Frozen Pecans in This Salad?
Yes, you can use frozen pecans—just thaw them completely and toast them lightly in a dry pan to restore their crunch before adding them to the salad.
Can I Prepare This Salad Ahead of Time?
It’s best to assemble the salad just before serving to keep the greens crisp. However, you can prepare the dressing and toast the pecans a day in advance and store them separately.
How Should I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the fridge for up to 1-2 days. Toss the salad with dressing again just before eating to keep it fresh.
What’s a Good Substitution for Blue Cheese?
If you prefer a milder taste, feta cheese works well as a substitute. For a dairy-free option, you can omit the cheese or try a plant-based alternative.
