Fall Apple Salad with Cheddar and Candied Pecans
This easy fall apple salad is loaded with crisp apples, peppery arugula or mixed greens, sharp white cheddar, dried cranberries and candied pecans, all tossed with a maple balsamic vinaigrette. It’s one of my favorite salads for fall dinners, Thanksgiving and holiday gatherings because it has a great balance of sweet, savory and crunchy flavors and comes together in just 15 minutes.
Recipe overview: Fall Apple Salad with Cheddar and Candied Pecans
- Crisp apples, peppery arugula or mixed greens, sharp cheddar, dried cranberries and candied pecans give this salad lots of contrasting flavor and texture.
- A quick maple balsamic vinaigrette with rosemary or sage gives it plenty of fall flavor.
- It takes just 15 minutes to make and serves about 8 as a side salad.
- It’s especially good for fall dinners, Thanksgiving and holiday gatherings, and most of the components can be prepped ahead.
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Serving a big salad like this is one of my favorite ways to add freshness to meals during colder months, whether I’m hosting a casual dinner party or a big holiday gathering. This fall apple salad always looks so lovely on the table, and tastes amazing too.
Apples, cheddar and pecans are the big stars in this salad, but it’s my unique maple balsamic vinaigrette that sets it apart. All together, this fall salad is the perfect combination of sweet, savory and crunchy flavors, and I can’t recommend it enough.
Serve it alongside almost any meal—a soup, casserole, or main protein centerpiece. For Thanksgiving, it’s especially good alongside my dry-brined roasted turkey.
“This salad was amazing! Really, the best salad I’ve ever had. I only had walnuts, so I subbed them for the pecans. I think the combination of apple and walnuts was delicious, but the dressing really put it over the top. Yummm.⭐⭐⭐⭐⭐” —from reader Marisa
If you’re looking for another hearty fall salad, try my brussels sprouts and farro salad with apples and arugula.
Ingredients you’ll need
- Arugula: Its peppery flavor balances the sweet apples and candied pecans. You can also use spring greens or mixed greens as shown here, I make it .
- Apples: Honeycrisp is my favorite here because it stays crisp and has a good balance of sweet and tart flavor. Pink Lady, Cosmic Crisp and Envy also work well. Have more apples to use? Browse my favorite apple recipes for fall.
- Sharp white cheddar: I prefer cheddar over other cheeses in this salad because its salty, sharp flavor and firm texture stands up to the apples and sweet pecans.
- Candied pecans: They add sweetness and crunch, but toasted pecans work if you want the salad less sweet.
- Dried cranberries: Add chewy texture and tart sweetness.
- Maple balsamic vinaigrette: Maple syrup, balsamic vinegar, shallot, Dijon and fresh rosemary or sage give the salad its distinctly fall flavor.
Variations
- Cheese: Goat cheese, blue cheese or feta work well in place of cheddar.
- Nuts: Use toasted pecans, walnuts or pistachios instead of candied pecans.
- Fruit: Pears can replace the apples, or swap dried cherries for cranberries.
- Make it a meal: Top with easy grilled chicken, slow cooker pork roast, or add your favorite grain.
How to make this fall apple salad
Make-ahead tips
Most of this salad can be prepped ahead, which is ideal for entertaining and holiday meals. Follow these tips:
- Make the vinaigrette up to 2 weeks ahead and refrigerate. Shake or whisk well before serving.
- Wash and dry the greens several days ahead and store them in a produce keeper or airtight container to keep them crisp.
- Assemble the salad without the apples or vinaigrette a few hours ahead, then cover and refrigerate.
- Slice apples just before serving to prevent browning. If they’ll sit out longer, toss them with a little lemon juice.
- Add the vinaigrette just before serving, or serve it on the side so the salad stays fresh longer.
Fall apple salad FAQs
Honeycrisp, cosmic crisp, pink lady and envy are all apple varieties that go well in a fall apple salad.
Before adding sliced apples to the salad, toss them in 1-2 teaspoons of lemon juice. You can also use varieties like honeycrisp and pink lady that brown more slowly.
I’ve made versions of this salad with goat cheese and feta, but sharp white cheddar is still my favorite with crisp apples. It gives the salad a savory bite without competing with the fruit or dressing.
Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.
Fall Apple Salad with Cheddar and Candied Pecans
Ingredients
Balsamic vinaigrette:
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 tablespoons minced shallot (about ½-1 of small shallot)
- 2 teaspoons real maple syrup
- 1 teaspoon fresh rosemary or sage (or a combination)
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Salad assembly:
- 4 cups arugula or spring greens (5 oz/142g container)
- 1-2 tart apples , sliced (see Note)
- ½ cup thin sliced sharp white cheddar cheese
- ½ cup candied or toasted pecans
- ½ cup dried cranberries
Equipment
Instructions
To make the balsamic vinaigrette:
- Add the balsamic vinegar, olive oil, minced shallot, maple syrup/brown sugar, herbs, Dijon mustard, salt, and pepper to a small mason jar. Screw the lid on tightly, then shake vigorously until combined.
- Vinaigrette can be used right away or stored in the fridge for up to 2 weeks. It will separate as it sits, so shake or whisk again before using.
To assemble the salad:
- Toss the mixed greens with a few tablespoons of the vinaigrette. Add the apple slices, shredded cheese, candied pecans and dried cranberries. Serve immediately.
Notes
- The best apples for this salad: I recommend honeycrisp, pink lady, gala, cosmic crisp and envy apple varieties. To keep apples from browning if the salad needs to sit for longer than a few minutes, toss slices with a bit of lemon juice.
- Using maple syrup: Use only real maple syrup and not imitation maple syrup. You can also substitute with dark brown sugar.
- Using herbs: Fresh rosemary and sage really make a huge difference in the fall flavor of this salad. However, dried herbs can be used if you don’t have any.
- Make-ahead tips: Assemble the salad without the apples or vinaigrette a few hours ahead, then cover and refrigerate. Slice apples and toss with dressing only just before serving, or serve vinaigrette on the side so the salad stays fresh longer.
This recipe was originally published October 2015.
This is my favorite salad for fall! If I need a salad for a fall-time gathering or holiday like Thanksgiving, this is the combination of flavors that is always going to be a winner with guests. Everyone loves it!
This salad looks absolutely perfect for fall! I love the balance of sweet, tart, and savory—especially the combo of honeycrisp apples, sharp cheddar, and candied pecans.
This salad was amazing! Really, the best salad I’ve ever had. I only had walnuts, so I subbed them for the pecans. I think the combination of apple and walnuts was delicious, but the dressing really put it over the top. Yummm.
This is my favorite salad so fresh, watery, crunchy and delicious, so easy to make and you can mix and match different ingredients.
This was fabulous! I went the lazy route with store-bought balsamic vinaigrette and candied walnuts (cheaper than pecans), and I added shredded chicken for some protein. Such a great combination of flavors!