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Best Maple Pecan Harvest Salad with Easy Apple Cider Vinaigrette

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This Best Maple Pecan Harvest Salad with Apple Cider Vinaigrette is the perfect balance of sweet, savory, tart, and crunchy. It’s a guaranteed crowd-pleaser that comes together in about 20 minutes, making it ideal for fall gatherings, Thanksgiving, or a cozy weeknight dinner.

Ingredients

  • Pecan halves, 1 cup (120g)
  • Pure maple syrup, 3 tablespoons (60ml)
  • Butter, 1 tablespoon (14g)
  • Ground cinnamon, 1/2 teaspoon
  • Sea salt, a generous pinch
  • Apple cider vinegar, 1/4 cup (60ml)
  • Pure maple syrup, 2 tablespoons (30ml)
  • Dijon mustard, 1 teaspoon
  • Shallot, 1 small, minced (about 1 tablespoon)
  • Extra-virgin olive oil, 1/3 cup (80ml)
  • Salt and freshly ground black pepper, to taste
  • Mixed salad greens, 5 ounces (140g)
  • Dried cranberries, 1/2 cup (60g)
  • Crumbled goat cheese or feta, 1/2 cup (75g)
  • Apple, 1 large (about 200g), thinly sliced
  • Red onion, 1/4 small, thinly sliced (optional)

Instructions

  1. Line a small baking sheet with parchment paper and set it aside.
  2. Place a large skillet over medium heat. Add the butter and let it melt completely.
  3. Add the pecan halves and stir them around in the butter for about 1 minute until fragrant and lightly toasted.
  4. Pour the maple syrup over the pecans and add the cinnamon and a generous pinch of sea salt. Stir constantly for 2 to 3 minutes until the syrup thickens and coats the pecans.
  5. Immediately scrape the pecans onto the prepared baking sheet. Spread them into a single layer with a fork. Let them cool completely.
  6. In a small jar or bowl, combine the apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Add a pinch of salt and a few grinds of black pepper.
  7. If using a jar, screw the lid on tight and shake vigorously for about 30 seconds. If using a bowl, whisk together, then slowly drizzle in the olive oil while whisking constantly until emulsified. Taste and adjust seasoning.
  8. Place the mixed greens in a large salad bowl. Scatter the dried cranberries, crumbled goat cheese, and thinly sliced red onion (if using) over the greens.
  9. Core the apple and slice it into thin half-moons. Add the apple slices to the bowl.
  10. Break up any large clusters of cooled candied pecans with your fingers and sprinkle most of them over the salad. Reserve a small handful for the top.
  11. Drizzle about half of the vinaigrette over the salad. Toss gently but thoroughly. Add more dressing to your liking.
  12. Top the salad with the reserved candied pecans and a final pinch of flaky sea salt. Serve immediately.

Notes

Don’t over-toast the pecans; the syrup can burn quickly. Cool pecans completely before adding to salad. Dress the salad right before serving to prevent wilting. Season greens with a tiny pinch of salt before adding toppings. Use a sharp knife for the apple to avoid crushing.

Nutrition

Keywords: maple pecan harvest salad, apple cider vinaigrette, fall salad, Thanksgiving salad, candied pecans, easy salad recipe

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