The fall season is the perfect time to indulge in a delicious and refreshing fall apple salad, filled with the sweetness of apples, the crunch of toasted pecans, and the tanginess of a maple-cider vinaigrette. This salad is a perfect side dish for any autumn gathering, and its combination of textures and flavors will leave your guests wanting more.

Why You’ll Love This Recipe

• It’s a seasonal salad that celebrates the best of fall flavors with apples, pecans, and a hint of maple syrup.
• The combination of baby spinach, mixed greens, and crunchy toppings provides a delightful texture contrast.
• It’s easily customizable with your favorite nuts, cheese, and proteins, making it a versatile dish for various tastes and dietary needs.

Key Ingredients & Substitutions

To make this fall apple salad, you’ll need the following key ingredients:

• 6 ounces baby spinach and mixed greens blend
• 1 large Honeycrisp apple, thinly sliced
• 1 large Granny Smith apple, thinly sliced
• 4 strips turkey bacon, cooked until crisp and crumbled
• 1/2 cup pecans, toasted
• 1/2 cup crumbled cheddar cheese
• 1/3 cup dried cranberries
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For substitutions, consider the following options:

• Instead of turkey bacon, you can use beef bacon for a different flavor profile.
• Swap the pecans with walnuts or almonds for a different nutty flavor.
• Use goat cheese or crumbled feta instead of cheddar for a creamier salad.

Step-by-Step Instructions

1. Prepare the turkey bacon by heating a skillet over medium heat. Cook the strips until browned and crisp, approximately 3-4 minutes per side. Remove to a paper towel-lined plate, let cool, and crumble into small pieces.

2. In the same skillet (wiped clean) or a separate small pan, toast the pecans over medium-low heat for 3-5 minutes, tossing frequently until fragrant and slightly darkened. Remove from heat immediately to prevent burning.

3. In a small glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk vigorously or shake until the dressing is fully emulsified.

4. Core and slice the Honeycrisp and Granny Smith apples into thin wedges. To prevent browning, you may toss them in a teaspoon of lemon juice, though adding them directly to the dressing also works.

5. In a large salad bowl, layer the mixed greens and baby spinach. Add the sliced apples and dried cranberries.

6. Drizzle the prepared maple-cider vinaigrette over the greens and fruit. Toss gently to ensure everything is lightly coated.

7. Top the salad with the toasted pecans, crumbled turkey bacon, and crumbled cheddar cheese. Serve immediately while the greens are crisp and the toppings are at room temperature.

Expert Chef Tips & Troubleshooting

• To prevent the apples from turning brown, toss them in a mixture of cold water and a squeeze of lemon juice or a pinch of salt for about five minutes before draining.
• For an added crunch, try using candied pecans or walnuts by tossing them in a little maple syrup and baking in the oven until caramelized.
• If you’re making this salad ahead, store the greens, dressing, and toppings in separate airtight containers in the refrigerator for up to 24 hours. Slice the apples and toss all the ingredients together just before serving.
• To adjust the seasoning, start with a small amount of salt and pepper and taste as you go, adding more if needed. This will help you achieve the perfect balance of flavors.

Storage, Make-Ahead & Reheating

This fall apple salad is best served fresh, but you can prepare most of the components ahead of time. Store the toasted pecans, crumbled bacon, and dried cranberries in airtight containers at room temperature for up to 2 days. The dressing can be made up to 3 days in advance and refrigerated. Assemble the salad just before serving for the best texture and flavor.

Serving Suggestions and Complementary Pairings

This salad pairs beautifully with a variety of main courses, such as roasted chicken, grilled steak, or pan-seared salmon. For a lighter option, consider serving it as a main course with some crusty bread and a side of soup. You can also customize it to your taste by adding other ingredients, such as diced chicken or avocado.

Fall Apple Salad with Spinach and Cheddar

C. Sophie

This fall apple salad pairs crisp apples with spinach, cheddar, toasted walnuts, and honey mustard dressing for an easy seasonal side.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 345 kcal

Equipment

• Large salad bowl
• skillet
• Cutting Board
• Knife

Ingredients

  

Salad

• 6 oz baby spinach and mixed greens blend
• 1 Honeycrisp apple thinly sliced
• 1 Granny Smith apple thinly sliced
• 4 strips turkey bacon cooked until crisp and crumbled
• 1/2 cup pecans toasted
• 1/2 cup crumbled feta cheese
• 1/3 cup dried cranberries

Dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper

Instructions

 

• Prepare the turkey bacon by heating a skillet over medium heat. Cook the strips until browned and crisp, approximately 3-4 minutes per side. Remove to a paper towel-lined plate, let cool, and crumble into small pieces.
• In the same skillet (wiped clean) or a separate small pan, toast the pecans over medium-low heat for 3-5 minutes, tossing frequently until fragrant and slightly darkened. Remove from heat immediately to prevent burning.
• In a small glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk vigorously or shake until the dressing is fully emulsified.
• Core and slice the Honeycrisp and Granny Smith apples into thin wedges. To prevent browning, you may toss them in a teaspoon of lemon juice, though adding them directly to the dressing also works.
• In a large salad bowl, layer the mixed greens and baby spinach. Add the sliced apples and dried cranberries.
• Drizzle the prepared maple-cider vinaigrette over the greens and fruit. Toss gently to ensure everything is lightly coated.
• Top the salad with the toasted pecans, crumbled turkey bacon, and crumbled feta cheese. Serve immediately while the greens are crisp and the toppings are at room temperature.

Notes

Nutritional information:

• Calories: 345
• Protein: 8g
• Carbohydrates: 24g
• Fat: 26g
• Saturated fat: 6g
• Cholesterol: 25mg
• Sodium: 480mg
• Potassium: 320mg
• Fiber: 5g
• Sugar: 17g

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.

Keyword fall apple salad

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