Crunchy Fall Apple Salad with Maple Vinaigrette is a fresh, crisp salad packed with the sweet and tart flavors of apples, along with a satisfying crunch from nuts and maybe some seeds. The maple vinaigrette ties it all together with a gentle sweetness that feels just right for the fall season. It’s light, bright, and perfect for enjoying the tastes of autumn in every bite.
I love making this salad when I want something healthy but still full of flavor. The mix of textures—crisp apples, crunchy nuts, and leafy greens—keeps each mouthful interesting. One thing I always do is pick a variety of apples with different sweetness levels for a nice balance. The maple vinaigrette is super easy to whip up, and it smells amazing while you’re making it.
This salad is fantastic as a side at dinner or even on its own for a quick lunch. I like to add a little extra handful of toasted walnuts or pecans on top for that extra crunch. It’s a reminder of crisp fall days and cozy moments, making it a favorite I reach for as the leaves start to change color.
Key Ingredients & Substitutions
Apples: Crisp apples like Honeycrisp or Fuji give great crunch and sweetness. If you don’t have those, Granny Smith adds tartness and Crispin offers a balanced flavor. Leaving the skin on adds color and texture.
Pecans: Toasted pecans add a nutty, crunchy touch. You can swap with walnuts or almonds if preferred. Toasting them makes them more flavorful and less soft.
Dried cranberries: These give a chewy, tart pop that balances sweetness. Raisins or dried cherries can work too, depending on what you have.
Blue cheese: This is optional but adds a nice creamy, tangy contrast. If you don’t like blue cheese, feta or goat cheese are tasty swaps.
Maple syrup: The star of the dressing for a natural, gentle sweetness. Honey or agave syrup can be used instead if needed.
Apple cider vinegar: It adds bright acidity that keeps the salad fresh. White wine vinegar or lemon juice can be good alternatives.
How Do You Make the Perfect Maple Vinaigrette Without It Separating?
Emulsifying the dressing is key so oil and vinegar mix well without separating.
- Start by whisking the maple syrup, apple cider vinegar, and Dijon mustard together until smooth.
- Slowly drizzle in olive oil while whisking constantly to blend it well.
- Keep whisking until the dressing looks creamy and slightly thickened.
- Adjust salt and pepper at the end to balance flavors.
- If the dressing separates later, just give it a quick whisk before using.
This simple technique helps your vinaigrette coat the salad evenly and taste just right. Making it fresh right before serving keeps the flavors bright and the salad crisp.
Equipment You’ll Need
- Large salad bowl – big enough to toss all the ingredients without spilling.
- Sharp knife – makes chopping apples easy and keeps pieces clean.
- Cutting board – a stable surface to prep your apples and greens safely.
- Small bowl or jar – perfect for whisking or shaking the maple vinaigrette together.
- Toaster skillet or pan – handy to toast pecans quickly and boost their flavor.
- Whisk or fork – essential for mixing the dressing smoothly and evenly.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts for a slightly earthier crunch.
- Replace blue cheese with feta for a milder, tangy taste that still complements the sweetness.
- Add sliced grilled chicken or turkey for a protein boost and make it a full meal.
- Toss in thinly sliced red onion or shaved fennel for extra bite and freshness.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For The Salad:
- 6 cups mixed salad greens (such as green leaf, red leaf, or butter lettuce)
- 1 large crisp apple (e.g., Honeycrisp or Fuji), cored and chopped into bite-sized pieces
- ½ cup pecan halves, toasted
- ⅓ cup dried cranberries
- ⅓ cup crumbled blue cheese (optional, adds great flavor contrast)
For The Maple Vinaigrette:
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
It takes about 10 minutes to prepare and about 5 minutes to toast pecans and whisk the dressing. You can toss the salad and dress it right before serving, so plan for about 15-20 minutes total.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Rinse and dry the salad greens well so your salad stays crisp. Core and chop the apple into bite-sized chunks, keeping the skin on for color and texture.
2. Toast the Pecans:
Place the pecan halves in a dry skillet over medium heat. Stir frequently and toast them for about 3 to 5 minutes until they smell fragrant and look lightly browned. Remove from heat and let them cool.
3. Make the Maple Vinaigrette:
In a small bowl or jar, mix the maple syrup, apple cider vinegar, and Dijon mustard. Slowly add the olive oil in a steady stream while whisking continuously until the dressing is smooth and combined. Season with salt and pepper to your taste.
4. Assemble the Salad:
In a large bowl, combine the salad greens, chopped apples, toasted pecans, dried cranberries, and crumbled blue cheese if using.
5. Dress and Serve:
Pour the maple vinaigrette over the salad. Toss gently but thoroughly so everything gets coated. Serve immediately on plates or in a serving bowl and enjoy the fresh, crunchy, sweet, and tangy flavors of fall!
Can I Use Frozen Apples in This Salad?
It’s best to use fresh, crisp apples for this salad to maintain that perfect crunch. If you have frozen apples, thaw them completely and pat dry to remove excess moisture, but note they may be softer and less crisp.
Can I Prepare This Salad Ahead of Time?
You can prep the ingredients in advance, but for best texture, toss the salad and add the dressing right before serving. Keeping the dressing separate will prevent the greens and apples from becoming soggy.
How Should I Store Leftovers?
Store leftover salad ingredients separately in airtight containers in the fridge for up to 2 days. If the salad is already dressed, eat it within a day to keep it fresh and crisp.
What Can I Substitute for Blue Cheese?
If you’re not a fan of blue cheese, try feta or goat cheese for a creamy, tangy flavor that complements the sweetness of the apples and vinaigrette nicely.
