Fall Apple Salad with Cheddar and Candied Pecans
This easy fall apple salad combines crisp apples, arugula or spring greens, sharp white cheddar, dried cranberries and candied pecans with a maple balsamic vinaigrette. It comes together in just 15 minutes and is perfect for fall dinners and holiday meals.
Ingredients
Balsamic vinaigrette:
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon 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, spring greens or mixed greens (5 oz/142g container)
- 1-2 tart apples , sliced (see Notes)
- 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, 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 arugula or greens with a few tablespoons of the vinaigrette. Add apple slices, cheese, candied pecans and dried cranberries and lightly toss. (If desired, reserve some of these mix-ins to arrange purposefully on top of the tossed salad for a nicer presentation).
- Serve this salad immediately after assembling, see Notes section for make-ahead suggestions.
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.
Calories: 174kcal, Carbohydrates: 15g, Protein: 2g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 7mg, Sodium: 230mg, Potassium: 83mg, Fiber: 1g, Sugar: 12g, Vitamin A: 311IU, Vitamin C: 6mg, Calcium: 65mg, Iron: 0.4mg
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