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Fall Harvest Salad with Apples, Cranberries, Pecans and Maple Dressing

Fall harvest salad with apples, cranberries, pecans and maple dressing combines crisp apples and tender greens with creamy goat cheese. Toast the pecans until fragrant, then toss everything with a simple maple vinaigrette just before serving.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 0.5 cup pecans halves
  • 8 cup mixed salad greens
  • 2 apples medium, crisp, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 4 oz goat cheese crumbled
For the maple dressing
  • 0.25 cup olive oil
  • 2 tbsp maple syrup pure
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper ground

Equipment

  • 1 skillet

Method
 

Toast and assemble the salad
  1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate to cool.
  3. Combine the salad greens, apples, cranberries, cooled pecans, and goat cheese in a large serving bowl.
Make the maple dressing
  1. Combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small jar with a tight-fitting lid; seal and shake until blended.
  2. Drizzle the dressing over the salad and toss gently just before serving.

Notes

Toast the pecans until fragrant and let them cool before adding them to the salad. Store undressed salad and dressing separately in the refrigerator for up to 2 days; freezer storage is not recommended. For a dairy-free option, omit the goat cheese.