Irresistible Harvest Salad with Apples in 20 Minutes—Trust Me!

There’s something magical about a salad that tastes like fall in every bite—crisp apples, toasty pecans, and a sweet-tangy maple vinaigrette that ties it all together. This Harvest Salad with Apples, Pecans, and Maple Vinaigrette has been my go-to for years, especially during cozy gatherings when I want something fresh yet hearty. The first time I made it, my friends couldn’t stop raving about the crunch of the pecans against the juicy apple slices, and now it’s a staple on my table. It’s the kind of dish that feels special but comes together in minutes—perfect for when you want to impress without the stress.

Table of contents:

Why You’ll Love This Harvest Salad with Apples, Pecans, and Maple Vinaigrette

Trust me, this isn’t just another salad—it’s a celebration of fall in a bowl! Here’s why it’s become my absolute favorite:

• Quick & easy: You can throw it together in 20 minutes flat (even faster if you cheat and buy pre-washed greens—I won’t judge!).
• Perfect flavor combo: Sweet apples, crunchy pecans, tangy feta, and that maple vinaigrette? Pure harmony.
• Seasonal superstar: Uses all those gorgeous autumn ingredients you’re already craving.
• Endlessly adaptable: Swap in pears, swap out the cheese, add chicken—it’s impossible to mess up!

It’s the salad I make when I want something fresh but satisfying, and it never disappoints.

Ingredients for Harvest Salad with Apples, Pecans, and Maple Vinaigrette

Here’s the lineup—simple, fresh ingredients that pack a serious flavor punch. I’ve made this salad so many times I could probably recite this list in my sleep, but I’ll spare you the theatrics. Pro tip: measure your greens lightly packed—you want enough for generous portions without squishing them!

• 6 cups mixed greens (I use a blend of baby spinach and arugula for peppery bite)
• 1 large crisp apple (Honeycrisp or Fuji hold up best—slice them just before tossing to prevent browning)
• 1/2 cup pecans, toasted until fragrant (trust me, that extra 5 minutes makes all the difference)
• 1/4 cup dried cranberries (or cherries for a fun twist)
• 1/4 cup crumbled feta (goat cheese works beautifully too if you prefer something creamier)
• 2 tbsp olive oil (the good stuff—this is your dressing’s backbone!)
• 1 tbsp pure maple syrup (none of that “pancake syrup” business—grade A amber is my go-to)
• 1 tbsp apple cider vinegar (adds the perfect tang to balance the sweetness)
• 1 tsp Dijon mustard (my secret weapon for emulsifying the dressing)
• Salt and fresh cracked pepper to taste

That’s it! No fancy pantry staples required—just real, delicious ingredients that let fall’s flavors shine.

How to Make Harvest Salad with Apples, Pecans, and Maple Vinaigrette

Okay, let’s get to the fun part—making this gorgeous salad! The key is taking those simple ingredients and treating them right. I’ve broken it down into easy steps so you can nail it on your first try (though I won’t blame you if you start making it weekly—I sure did!).

Preparing the Ingredients

First things first: toast those pecans! Grab a dry skillet (no oil needed) and toss them over medium heat for 3-4 minutes, shaking the pan often, until they smell like heaven. Watch closely—they go from golden to burnt way too fast! While they cool, wash and spin-dry your greens thoroughly (soggy salad is sad salad). Slice your apple just before assembling—I leave the skin on for color and crunch—and give the slices a quick spritz of lemon juice if you’re worried about browning.

Making the Maple Vinaigrette

This dressing is so good you’ll want to drink it with a straw. In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, and Dijon until smooth. Taste as you go—add a pinch more salt or a drizzle more syrup if needed. Pro tip: let it sit for 5 minutes before using—the flavors mingle and deepen beautifully.

Assembling the Salad

Now, the grand finale! In your biggest, prettiest bowl, gently toss the greens with the apple slices, toasted pecans, cranberries, and feta. Drizzle about half the dressing over top and toss lightly with your hands or salad tongs—you want everything coated but not drowned. Taste and add more dressing if needed (I always save extra for passing at the table). Serve immediately while the pecans are still crispy and the apples are bright. Boom—salad magic!

Tips for the Best Harvest Salad with Apples, Pecans, and Maple Vinaigrette

After making this salad more times than I can count, I’ve picked up a few tricks that take it from good to wow. First, always start with ice-cold greens—they stay crisp longer and make the whole salad more refreshing. Slice those apples at the very last minute (I keep my cutting board right next to the bowl!), and if you’re prepping ahead, store the dressing separately—nothing’s sadder than wilted greens soaked in vinaigrette overnight.

Want to bulk it up? Grilled chicken or roasted turkey make it hearty enough for dinner. Craving more crunch? Toss in some roasted pumpkin seeds. The possibilities are endless—just don’t skip toasting those pecans. That’s non-negotiable!

Serving Suggestions for Harvest Salad with Apples, Pecans, and Maple Vinaigrette

This salad plays well with others—it’s the perfect sidekick to so many dishes! For cozy nights, I love pairing it with a steaming bowl of butternut squash soup (the sweetness mirrors the maple dressing beautifully). It’s also fantastic alongside roasted chicken or pork tenderloin—the tangy-sweet flavors cut right through the richness. Around the holidays? It holds its own next to turkey and all the trimmings. And don’t forget a hunk of warm crusty bread to soak up any leftover dressing—you won’t want to waste a drop!

Storage and Reheating

Okay, let’s talk leftovers—because sometimes, you just can’t finish this glorious salad in one sitting! Here’s how to keep it fresh: Store any undressed salad in an airtight container with a paper towel to absorb moisture (it’ll stay crisp for about a day). Keep that dreamy maple vinaigrette separate in a little jar—just give it a shake before drizzling. Warning: don’t freeze this salad. Those tender greens and crisp apples turn into a sad, soggy mess. But honestly? It’s so delicious, leftovers rarely last long in my fridge anyway!

Nutritional Information

Just so you know—nutrition can vary depending on brands and exact measurements, but here’s the gist for one generous serving: about 280 calories, 18g fat (mostly the good-for-you kind from pecans and olive oil!), and 28g carbs with a nice 5g fiber boost from all those fresh ingredients. It’s one of those rare salads that actually keeps you full, thanks to the protein from pecans and cheese. Not too shabby for something that tastes this good, right?

FAQ About Harvest Salad with Apples, Pecans, and Maple Vinaigrette

Can I use walnuts instead of pecans?
Absolutely! Walnuts add a lovely earthy flavor—just toast them the same way. Almonds or hazelnuts work great too. My only rule? Always toast them first for maximum crunch.

How do I keep the apples from browning?
I slice them right before tossing, but if you’re prepping ahead, give them a quick dip in lemon water (1 tbsp lemon juice + 1 cup water). Pat dry before adding to the salad—they’ll stay picture-perfect for hours!

Can I make this vegan?
Easy swap! Skip the cheese or use a dairy-free feta alternative. Just check that your maple syrup is vegan (some brands use animal-derived processing aids—who knew?).

What’s the best apple variety for this salad?
Honeycrisp and Fuji are my favorites—they stay crisp and sweet. Granny Smith works if you love tartness, but avoid mealy varieties like Red Delicious.

Share Your Creation

I’d love to see your version of this harvest salad—did you add any fun twists? Snap a pic and tag me, or leave a comment below with your thoughts! Nothing makes me happier than hearing how these recipes turn out in your kitchen. Happy salad-making! You can find more inspiration on Pinterest.

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