Crunchy Fall Apple Salad with Maple Vinaigrette is a perfect mix of crisp apples, crunchy nuts, fresh greens, and a sweet, tangy dressing made with real maple syrup. It feels like a little bite of autumn in every forkful, with textures and flavors that make you want to keep going back for more.
I love making this salad when the weather starts to cool down because it’s light but still satisfying. The maple vinaigrette adds just the right touch of sweetness without being overpowering, and those crisp apple slices bring a fresh, juicy pop that keeps everything bright and lively. I usually toss in some toasted pecans or walnuts for an extra layer of crunch, which I think really makes the salad special.
One of my favorite ways to serve this salad is alongside a simple roasted chicken or even as a colorful starter to a fall dinner party. It’s a crowd-pleaser that feels thoughtful but doesn’t take all day to prepare. Every time I bring it out, people ask for the recipe — and honestly, I don’t blame them! It’s just that good.
Key Ingredients & Substitutions
Granny Smith Apples: These apples are key for their tartness and crunch which balance the sweetness of the maple vinaigrette. You can also use Honeycrisp or Fuji apples if you prefer a sweeter bite.
Pecans: Toasting pecans adds a warm, nutty crunch that makes the salad more interesting. Walnuts or almonds work well too if pecans aren’t your favorite.
Blue Cheese: This adds a creamy tang that pairs perfectly with the sweet and tart flavors. If blue cheese isn’t your thing, feta or goat cheese are great milder options.
Maple Syrup in Vinaigrette: Pure maple syrup gives the vinaigrette its gentle sweetness with a hint of fall flavor. If you don’t have maple syrup, honey works as a good substitute.
How Do I Make a Smooth, Well-Blended Maple Vinaigrette?
Getting the dressing to emulsify (blend well) is important so it coats the salad evenly and doesn’t separate.
- Start by whisking the maple syrup, apple cider vinegar, and Dijon mustard together. The mustard acts as a natural emulsifier.
- Slowly add the olive oil in a thin stream while whisking vigorously nonstop. This helps the oil and vinegar combine nicely.
- Once combined, taste and add salt and pepper gradually until the balance feels just right for your taste.
Whisking continuously and adding oil slowly are the keys to a smooth, creamy dressing that clings perfectly to the apples and greens.
Equipment You’ll Need
- Large salad bowl – big enough to toss all the greens and ingredients without spilling.
- Sharp knife – for thinly slicing the apples cleanly and evenly.
- Cutting board – provides a safe, sturdy surface for slicing and chopping.
- Small mixing bowl – to whisk the maple vinaigrette dressing all together.
- Whisk – helps blend the oil, vinegar, and maple syrup into a smooth dressing.
- Skillet or frying pan – for toasting the pecans to bring out their flavor and crunch.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or almonds to change up the nutty crunch.
- Use feta or goat cheese instead of blue cheese for a milder, tangy flavor.
- Add sliced pears along with apples for extra natural sweetness and texture.
- Mix in cooked, diced chicken or turkey for a hearty, protein-packed salad.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (such as romaine, spinach, and/or spring mix)
- 2 medium Granny Smith apples, thinly sliced
- 1/2 cup pecans, toasted and roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese (or feta cheese as alternative)
For the Maple Vinaigrette:
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and black pepper, to taste
How Much Time Will You Need?
This salad recipe takes about 15 minutes to prepare. Toasting pecans and slicing apples adds just a few extra minutes, but it’s quick and easy overall. No cooking time is needed, so it’s perfect for a quick and fresh fall meal or side dish.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients
Rinse and dry your mixed salad greens well, then place them in a large salad bowl. Thinly slice the Granny Smith apples with their skin on for a nice crisp texture and pretty color. Add the sliced apples to the bowl with the greens.
2. Toast Pecans and Add Toppings
In a dry skillet over medium heat, toast the pecans for 3 to 5 minutes until fragrant—shake the pan occasionally to avoid burning. Let them cool slightly, then roughly chop and sprinkle over the salad. Add the dried cranberries and crumbled blue cheese to the mix.
3. Make the Maple Vinaigrette & Toss
In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard. Slowly drizzle in the olive oil while whisking consistently to help the dressing emulsify and combine fully. Season with salt and black pepper to your taste. Drizzle this vinaigrette over your salad just before serving, and toss gently to coat everything evenly.
4. Serve
Serve the salad immediately to enjoy the fresh crunch of apples and greens combined with the sweet and tangy dressing. It’s a lovely, light meal or side perfect for fall.
Can I Use Other Apples Instead of Granny Smith?
Yes! While Granny Smith apples give a nice tart crunch, you can also use Honeycrisp or Fuji apples for a sweeter flavor. Just choose firm apples to keep that crisp texture.
How Should I Store Leftover Salad?
Store any leftover salad and dressing separately in airtight containers in the fridge. To keep the apples from browning, toss them with a little lemon juice before storing. The salad is best eaten within 1-2 days for freshness.
Can I Make the Maple Vinaigrette Ahead of Time?
Absolutely! The vinaigrette can be prepared up to 3 days in advance and stored in the fridge. Just give it a good whisk or shake before drizzling over the salad.
What Can I Substitute for Blue Cheese?
If you prefer a milder flavor, feta or goat cheese work well as substitutes. They still add creaminess without the pungent tang of blue cheese.
