Fall Apple Salad with Cheddar and Candied Pecans
This fall apple salad is so many of my favorite seasonal flavors in one bowl. Mixed greens, crunchy honeycrisp apple slices, sharp white cheddar cheese, dried cranberries, candied pecans and a quick maple balsamic vinaigrette. It’s not only delicious, but stunningly beautiful too!
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.
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
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 with #completelydelicious.
