Description

This Autumn Apple Salad is a fresh, vibrant medley of crisp apples, peppery greens, toasted pecans, and tangy goat cheese, all tossed in a maple cider vinaigrette—an effortless celebration of fall flavors.

Ingredients

2 crisp apples (Honeycrisp or Fuji), thinly sliced
5 oz mixed greens (arugula, spinach, or spring mix)
1/2 cup toasted pecans
1/3 cup dried cranberries
1/4 cup goat cheese, crumbled
1/4 small red onion, thinly sliced
2 tbsp maple syrup
3 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
Salt and black pepper to taste

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Instructions

Wash and dry mixed greens. Thinly slice apples and red onion. Crumble goat cheese.
Toast pecans in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant.
In a small bowl or jar, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper to make vinaigrette.
In a large bowl, toss greens with two-thirds of the vinaigrette. Add sliced apples, toasted pecans, cranberries, onion, and goat cheese.
Drizzle remaining vinaigrette on top. Gently toss and season with extra salt and pepper. Serve immediately.

Notes

Garnish with extra goat cheese, whole pecans, or a drizzle of honey for visual appeal.
Pairs well with roasted chicken, squash soup, or crusty bread.
Serve in jars for meal prep, or on a platter for holidays.
Store leftovers in the fridge without dressing for up to 2 days; vinaigrette and pecans can be made ahead.
To prevent browning, toss apple slices with lemon juice before adding to salad.