Crunchy Fall Apple Salad with Maple Vinaigrette is a bright and refreshing way to welcome the cozy season. Crisp apples, crunchy nuts, and fresh greens come together in this salad, all tossed with a sweet and tangy maple vinaigrette that makes every bite pop with flavor.
I love making this salad when apples are at their best—the mix of sweet and tart apples adds such a nice balance. The maple vinaigrette is easy to whip up, and it gives the salad a gentle sweetness without being overpowering. I always add a handful of toasted nuts or seeds for an extra crunch that keeps things interesting.
This salad is perfect for lunch or as a side dish at dinner, especially during chilly fall days. I like serving it alongside roasted chicken or cozy soups. It’s one of those simple dishes that feels fresh and light but also totally satisfying, and it’s a crowd-pleaser every time I bring it to a gathering.
Key Ingredients & Substitutions
Apples: Fuji and Honeycrisp work great for their crispness and balance of sweet and tart. If unavailable, try Gala or Pink Lady apples for a similar crunch and flavor.
Greens: Mixed salad greens or romaine add a fresh base. Baby spinach or arugula also pairs well if you want a slightly different taste or texture.
Pecans: Toasting pecans boosts their flavor and crunch. If you want, swap with walnuts or almonds for a similar nutty touch.
Blue Cheese: Adds creaminess and a tangy note. If you prefer milder cheese, feta is a good substitute or skip cheese if dairy-free.
Maple Vinaigrette: Pure maple syrup sweetens naturally. You can replace it with honey or agave nectar if needed. Apple cider vinegar gives a nice tang; white wine vinegar works too.
How Do I Make the Maple Vinaigrette Just Right?
The maple vinaigrette is simple but key for balancing flavors. To get it smooth and well-mixed:
- Use a small jar with a lid or a whisk in a bowl.
- Add all ingredients (olive oil, apple cider vinegar, maple syrup, mustard, salt, pepper).
- Shake the jar hard or whisk quickly until the dressing looks creamy and fully blended.
- Taste and adjust—add more vinegar if you want more tang, or more maple syrup for sweetness.
- Dress the salad just before serving so the greens stay crisp.
This dressing ties the crunchy apples, nuts, and tangy cheese together perfectly.
Equipment You’ll Need
- Large salad bowl – big enough to toss all the ingredients without spilling.
- Sharp knife – makes slicing apples and chopping celery easy and safe.
- Cutting board – protects your counters and gives you a stable surface.
- Small bowl or jar with lid – perfect for whisking or shaking the maple vinaigrette.
- Measuring spoons – to get the dressing ingredients just right every time.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for a different crunchy nut flavor.
- Use goat cheese instead of blue cheese for a milder, creamier taste.
- Add sliced roasted chicken or turkey for a heartier salad meal.
- Mix in thinly sliced fennel or shredded carrots for extra crunch and color.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens or romaine lettuce, chopped
- 1 large apple (such as Fuji or Honeycrisp), thinly sliced
- 1/2 cup chopped celery
- 1/2 cup dried cranberries or pomegranate seeds
- 1/2 cup pecans, toasted
- 1/3 cup crumbled blue cheese or feta cheese
For the Maple Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. It’s quick to chop and mix everything together, with no cooking required—perfect for an easy, fresh salad any time.
Step-by-Step Instructions:
1. Prepare the Salad Base:
Start by placing the chopped salad greens or romaine into a large salad bowl.
2. Add the Fresh Ingredients:
Layer in the thinly sliced apples, chopped celery, dried cranberries or pomegranate seeds, toasted pecans, and crumbled blue cheese evenly over the greens.
3. Make the Maple Vinaigrette:
In a small bowl or jar, add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, pinch of salt, and pepper. Whisk with a fork or shake the jar vigorously until the dressing is well combined and smooth.
4. Dress and Toss the Salad:
Just before serving, drizzle the maple vinaigrette over the salad ingredients. Gently toss everything together, making sure to coat the apples and greens nicely with the dressing.
5. Serve and Enjoy:
Serve immediately to enjoy the fresh crunch of the apples and nuts paired with the sweet and tangy vinaigrette. This salad is great on its own or as a side dish with your favorite fall meal.
Can I Use Frozen Apples for This Salad?
It’s best to use fresh apples for this salad because frozen apples can become mushy when thawed and lose their crisp texture. If you only have frozen, thaw fully and pat dry, but the salad won’t be as crunchy.
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to prevent the greens and apples from getting soggy.
Can I Substitute the Maple Syrup in the Vinaigrette?
Yes! You can swap maple syrup with honey or agave nectar for a similar sweet flavor. Adjust the amount to taste depending on your preference.
What Nuts Work Best If I Don’t Have Pecans?
Walnuts or almonds are great alternatives and give a similar crunch. Toast them lightly to bring out the flavor before adding to the salad.
