Irresistible Harvest Salad with Apples in Just 20 Minutes

Name: Irresistible Harvest Salad with Apples in Just 20 Minutes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 6 cups mixed greens; 1 large apple, thinly sliced; 1/2 cup pecans, toasted; 1/4 cup dried cranberries; 1/4 cup crumbled feta cheese; 2 tbsp olive oil; 1 tbsp maple syrup; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; Salt and pepper to taste

Author: Carry

Published: September 3, 2025

Updated: September 3, 2025

Harvest Salad with Apples, Pecans, and Maple Vinaigrette

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There’s something about fall that makes me crave crisp apples, toasty pecans, and the warm sweetness of maple all tossed together in one glorious bowl. This Harvest Salad with Apples, Pecans, and Maple Vinaigrette is my go-to when the air turns crisp and the leaves start to rustle. It’s the salad I bring to every autumn potluck, the one my friends beg me to make for Thanksgiving, and the quick weeknight dinner hero when I want something fresh but comforting. The best part? It comes together in minutes, but tastes like you fussed for hours. Trust me, once you try that maple-kissed dressing drizzled over crunchy apples and buttery pecans, you’ll understand why this salad never lasts long on my table.

Table of Contents

Why You’ll Love This Harvest Salad

Harvest Salad with Apples, Pecans, and Maple Vinaigrette - detail 1

This isn’t just any salad—it’s a celebration of fall in every bite. Here’s why it’s my absolute favorite:

Quick & effortless: 20 minutes from chop to drizzle, no oven required!
Perfect balance: Sweet apples, tangy feta, crunchy pecans—every forkful sings.
That maple vinaigrette: Just sweet enough to make the greens feel like a treat.
Seasonal star: It’s the salad I crave when pumpkins appear on porches.

Seriously, this Harvest Salad with Apples, Pecans, and Maple Vinaigrette turns even salad skeptics into believers.

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

Here’s everything you’ll need to make this autumn masterpiece – I promise it’s all simple, fresh ingredients you can find anywhere:

6 cups mixed greens (I love a combo of baby spinach and arugula for peppery bite)
1 large Honeycrisp apple, thinly sliced (keep the skin on for color and nutrients!)
1/2 cup pecans, toasted (trust me, toasting makes ALL the difference)
1/4 cup dried cranberries (the chewy little bursts of tartness)
1/4 cup crumbled feta cheese (goat cheese works beautifully too)

For the maple vinaigrette:

2 tbsp olive oil
1 tbsp pure maple syrup (none of that pancake syrup stuff!)
1 tbsp apple cider vinegar
1 tsp Dijon mustard (my secret for emulsifying the dressing)
Salt and freshly cracked black pepper to taste

Ingredient Notes & Substitutions

No pecans? Walnuts or even roasted pumpkin seeds work great. For a dairy-free version, skip the cheese or use nutritional yeast. If you’re out of maple syrup, honey works – just add a splash more vinegar to balance the sweetness. And those cranberries? Fresh pomegranate arils make a gorgeous seasonal swap!

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

This salad comes together so easily, but I’ve learned a few tricks over the years to make it absolutely perfect every time. Here’s exactly how I do it:

Prep those greens: Wash and dry your mixed greens thoroughly – nobody likes soggy salad! I spin mine in a salad spinner, then let them air dry on a clean towel while I prep everything else.
Toast your pecans: Those raw pecans need some love. Toss them in a dry skillet over medium heat for 3-4 minutes until they smell nutty and delicious (see my tip below for perfect toasting).
Slice your apple: Wait until the last minute so they don’t brown. I like thin slices that curl prettily in the salad. A mandoline makes quick work of this if you’ve got one!
Make the magic dressing: In a small bowl, whisk together the olive oil, maple syrup, vinegar, and Dijon until it’s smooth and emulsified (more on that below). Season with salt and pepper to taste.
Assemble with love: In a big bowl, gently toss the greens, apple slices, toasted pecans, cranberries, and feta. Drizzle with dressing right before serving – this keeps everything crisp and fresh.

Pro tip: Serve immediately! The maple vinaigrette will start to wilt the greens if it sits too long.

Toasting Pecans Perfectly

Don’t skip this step – toasting brings out the pecans’ natural oils and flavor. Watch them like a hawk though! They go from golden and fragrant to burnt in seconds. When you smell that warm, buttery aroma and see a light golden color, they’re done.

Maple Vinaigrette Whisking Tips

The key is whisking vigorously to emulsify the oil and vinegar – that Dijon mustard helps bind them together. No whisk? No problem! Shake everything in a small jar with a tight lid until creamy. Taste and adjust – sometimes I add an extra teaspoon of maple syrup if my apples are extra tart.

Tips for the Best Harvest Salad

After making this Harvest Salad with Apples, Pecans, and Maple Vinaigrette dozens of times, I’ve learned a few secrets:

Slice apples last – they’ll stay crisp and won’t brown before serving
Toss with light hands – rough mixing bruises those tender greens
Dress just before eating – keeps everything fresh and crunchy
Chill your bowls – makes the salad extra refreshing

Follow these simple tricks, and your salad will be the star of any fall meal!

Serving Suggestions

This Harvest Salad with Apples, Pecans, and Maple Vinaigrette shines as both a meal and a side! I love pairing it with simple roasted chicken or serving it in a big wooden bowl at Thanksgiving between the turkey and mashed potatoes. For a light lunch, just add some crusty whole grain bread on the side – the sweet dressing makes the perfect dip for tearing off hunks of warm bread. The colors look stunning against dark wooden servingware, especially when you let those apple slices peek artfully through the greens.

Storage & Reheating

Let’s be real – this Harvest Salad with Apples, Pecans, and Maple Vinaigrette is best enjoyed immediately! If you must store leftovers (lucky you!), keep the undressed greens separate from toppings in airtight containers for up to a day. The dressing will make your greens sad and soggy if they sit together too long. Toss with just enough dressing when you’re ready for round two – those crisp apples and crunchy pecans deserve to shine!

Nutritional Information

Every ingredient matters in this Harvest Salad with Apples, Pecans, and Maple Vinaigrette! Nutrition varies slightly by brands used, but each generous serving averages about 280 calories with 18g healthy fats and 5g filling fiber. That maple vinaigrette? It’s naturally sweetened – no refined sugars here!

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

Can I make this salad ahead?
Nope – and trust me, you don’t want to! The magic of this Harvest Salad happens when everything is fresh. Prep ingredients separately, then toss with dressing right before serving. Wilted greens and soggy pecans are nobody’s friend.

What’s the best apple variety to use?
Honeycrisp and Fuji are my go-tos – they stay crisp and have the perfect sweet-tart balance. If you prefer more tartness, Granny Smith works beautifully too. Just avoid mealy apples like Red Delicious!

Any nut-free substitutions?
Absolutely! Sunflower seeds or roasted pumpkin seeds give that same satisfying crunch without the nuts. Bonus – they toast up just as nicely as pecans in the skillet.

Can I use bottled dressing?
I won’t tell if you’re in a pinch, but homemade maple vinaigrette takes 2 minutes and tastes infinitely better. That perfect balance of sweet maple and tangy vinegar makes this salad sing!

Made this Harvest Salad with Apples, Pecans, and Maple Vinaigrette? Tag me on Instagram – I love seeing your autumn creations! Nothing makes me happier than spotting your gorgeous salad photos with that maple drizzle just right. You can also find more delicious recipes on Pinterest.