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Harvest Salad with Apples, Pecans and Maple Syrup

Print Recipe
Course Salad
Cuisine Mediterranean

Ingredients
  

Salad Base

  • 6 cups salad base of mixed greens spinach, arugula, or a spring mix all work well
  • 2 crisp apples Honeycrisp, Gala, or Fuji are great picks
  • ½ cup pecans toasted for extra flavor
  • ½ cup dried cranberries optional, for extra sweetness and color
  • ½ cup crumbled feta or goat cheese optional but highly recommended

Maple Dressing

  • ⅓ cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Instructions
 

  • Step-by-Step Instructions
  • Prep the greens
  • Rinse your salad greens and pat them dry. Place them in a large mixing bowl.
  • Slice the apples
  • Core and thinly slice your apples. Leave the skins on for color and extra nutrients.
  • Toast the pecans (optional but worth it!)
  • Heat a skillet over medium heat, toss in the pecans, and toast for 3–4 minutes until fragrant. Let cool slightly.
  • Mix the dressing
  • In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and creamy.
  • Assemble the salad
  • Add the apple slices, pecans, and dried cranberries to the greens. Sprinkle cheese over the top.
  • Dress & serve
  • Pour the maple dressing just before serving and toss gently so everything gets coated