Trust me—this salad is the fall flavor party you didn’t know your weeknight dinners (or holiday table!) needed. It’s sweet, crisp, savory, and a little bit fancy—but without any fuss. Whether you’re planning Thanksgiving or just want to elevate Tuesday lunch, this Apple Cider Harvest Salad is your cozy, crunchy, colorful new favorite.
Why You’ll Love This Recipe
This salad came to life one chilly fall evening when I had fridge leftovers and a craving for something fresh but comforting. I tossed it all together and—boom—instant seasonal favorite. It’s the kind of dish that looks impressive, tastes amazing, and secretly takes almost no time.
- Perfect balance of sweet, tart, creamy, and crunchy
- Easy to customize with what you have on hand
- Ready in about 30 minutes (most of it hands-off)
- Crowd-pleaser for holidays or casual dinners
- The candied pecans? Absolutely addictive
Ingredients Breakdown
Essentials
- 6 cups mixed greens (baby kale, arugula, spinach, or a combo)
- 2 medium apples, thinly sliced (Honeycrisp or Granny Smith)
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese or feta (optional)
- 1 cup candied pecans (see below)
- Optional: pomegranate seeds or pumpkin seeds for garnish
For the candied pecans
- 1 cup pecan halves
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter or coconut oil
- Pinch of salt
- Optional: pinch of cinnamon or cayenne for added warmth
For the apple cider vinaigrette
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Pro Tips
- Toss apples in a teaspoon of lemon juice to keep them from browning
- Make the pecans and dressing ahead to save time
- Candied pecans can be doubled and frozen—great for snacking or gifting!
- Use a mandoline or sharp knife to get those apple slices nice and thin
Step-by-Step Instructions
- Candy the Pecans: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. In a small saucepan, melt the butter/oil with sugar, salt, and optional spice until bubbly. Stir in pecans to coat. Spread on the sheet and bake for 6–9 minutes, stirring once. Remove and cool completely.
- Mix the Vinaigrette: In a bowl or jar, whisk together the vinegar, mustard, and honey. Slowly drizzle in olive oil while whisking until smooth. Season to taste with salt and pepper.
- Prep the Apples & Greens: Slice apples and toss with lemon juice. Add greens, cranberries, sliced apples, and cheese (if using) to a large mixing bowl.
- Toss and Serve: Drizzle vinaigrette over salad and toss gently to coat. Add most of the candied pecans, reserving a few for topping. Plate and sprinkle with remaining pecans and any optional garnishes.
Chef’s Tips and Tricks
- Watch the pecans closely—nuts can burn quickly in the oven!
- Use real apple cider vinegar for the best tangy depth
- Toss the salad right before serving to keep it crisp
- If making ahead, store all components separately and assemble just before serving
Recipe Variations and Serving Suggestions
- Add protein: Grilled chicken, turkey, or roasted chickpeas make this a meal
- Dairy-free/vegan: Skip the cheese or sub with crumbled vegan feta
- Spiced pecans: Add ¼ tsp cayenne or cinnamon for a little twist
- Holiday upgrade: Add roasted butternut squash or beets for extra autumn flair
- Turn it into a wrap: Wrap leftovers in a flour tortilla for a fall-inspired lunch
FAQs
Can I use store-bought candied pecans?
Absolutely! Homemade gives the best fresh flavor, but store-bought will work in a pinch.
What apples are best?
Honeycrisp, Pink Lady, or Granny Smith are all great—they stay crisp and have a nice balance of tart and sweet.
How long does the vinaigrette last?
Store it in the fridge for up to a week. Just shake well before using again.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30–35 minutes
Ingredients:
- 6 cups mixed greens
- 2 medium apples, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup crumbled goat cheese or feta (optional)
- 1 cup pecan halves
- 2 tablespoons sugar
- 1 tablespoon butter or coconut oil
- Pinch of salt + cinnamon or cayenne (optional)
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C). Candy the pecans by melting sugar, butter/oil, salt and optional spice, then coat pecans and bake for 6–9 mins.
- Whisk vinaigrette ingredients until emulsified.
- Toss sliced apples with lemon juice and mix with greens, cranberries, and cheese.
- Drizzle with dressing and top with candied pecans and any desired garnishes. Serve immediately.
Nutrition: ~280 calories per serving
If you give this salad a try, let me know how it turned out! Snap a pic, tag me @TheKitchensAid, and don’t forget to leave a comment with your favorite fall add-ins. Your kitchen creativity always inspires me!
