This Apple Pecan Salad is a year-round favorite at my table—fresh, simple, and full of flavor. Made with crisp apples, toasted pecans, creamy goat cheese, and a maple vinaigrette that everyone raves about, it’s easy to change up with seasonal fruit like strawberries or pears to fit any time of year.
Every time I make this salad, people ask for the recipe, I even have a friend who has taken the recipe to her family in New Zealand, and it is now spreading all over New Zealand. I love it! An international sensation!
Whether for brunch, luncheon or dinner, this salad complements so many dishes. I gave the recipe to my sister-in-law a few years back, she L.O.V.E.D. it, in fact, she loved it so much my niece called begging me to give her a new salad dressing recipe…because it was all she ever made! LOL!
So I hope you give it a try, I promise EVERYONE will ask you for the recipe, and the dressing is to die for!
Maple Pecan Salad Ingredients:
- Greens: I love using mixed baby greens for this salad, but also try using chopped romaine, or even adding a little arugula, it’d probably also be great with spinach.
- Red Onion: Sliced very thin (I love my mandoline slicer), if using raw red onions, soak them in ice water for 10 minutes to take the bite out, or even better, use my pickled red onions.
- Apple: Use your favorite, but a sweet-tart apple works great here, like Granny Smith or Honeycrisp, sliced thin and then chopped into bite size pieces
- Candied Pecans: You can use storebought, or try making these Maple Bourbon Candied Pecans — oh my!
- Goat Cheese: Try regular, or honey goat cheese; but you may also swap with Feta, which has a bit more bite to it, but still delish!
Maple Vinaigrette Ingredients
- Maple Syrup: Use 100% real maple syrup here, it really shines.
- Vinegar: I use red or white wine, but also try white or dark balsamic and even apple cider vinegar for slightly different variations.
- Oil: I typically use neutral oils like Avocado or Grapeseed oil.
- Kosher salt: Balances the sweet and tart flavors perfectly.
Assembling Maple Pecan Salad
Grab the ingredients for your maple vinaigrette and pour in a mason jar and shake, shake, shake. (see options below). Go ahead and count that as your arm workout for the day! Refrigerate until ready to serve.
Place mixed spring lettuce (I like baby mixed greens) or other favorite greens into a salad bowl. The small salad containers from the market is perfect, depending on how many you are feeding, this recipe easily doubles or triples for larger crowds.
Slice apple into thin slices and then chop into smaller pieces, no need to peel, more vitamins and fiber that way, but if you must, feel free to peel. My apple preferences are Granny Smith (for tartness) or Honeycrisp (for sweet-tart), but use your fave!
Throw in thinly sliced red onions, use this simple mandoline slicer to get them really thin — see pro tip below for taking the “bite” out of red onions! I like red onions, I just don’t want them overwhelming each bite or take it a notch higher and try these pickled red onions!! They are mildly flavored, without the bite of raw onions. Oh my!
Pro Tip – Taking the Bite Out of Red Onions:
I picked up this simple trick years ago from a caterer I worked with at an event, and it’s been a game-changer ever since. Just soak sliced red onions in ice water for about 8–10 minutes. It softens that harsh bite while keeping all the good onion flavor—perfect for salads like this one!
Take it up a notch and serve with these crisp, smoky Maple Bourbon Pecans!
Lob in goat cheese (or check out options below), pour vinaigrette over the salad and toss to coat. Serve immediately.
Toss salad with dressing just before serving, adjusting dressing to size of salad served. Serve immediately.
Make-ahead tips
- Slice apples ahead of time; squeeze in a teaspoon of fresh lemon juice, toss well, refrigerate
- Prep sliced onions, place in a baggie or glass container in the fridge
- Measure candied pecans and have them ready to toss in salad
- Make your dressing and refrigerate
Apple Pecan Salad Variations or Substitutions:
- Add fresh berries; I used sliced strawberries and pomegranate arils in the salad shown. Fresh boysenberries, blueberries or raspberries would be yummy too. Or even juicy, sliced pears.
- Add a handful or two of pomegranate arils for a fun, pop of color and crunch!
- Instead of candied pecans, use candied walnuts or almonds, macadamia nuts or even plain toasted pumpkin or sunflower seeds, or pine nuts.
- Try feta or blue cheese instead of goat cheese.
- Change your vinegar; try white or dark balsamic vinegar, apple cider vinegar or a wine vinegar (red or white).
- Add shredded cooked chicken to make this a heartier salad for a luncheon
- Sling in a handful of crisp fried bacon bits, now we’re talking!
More salad recipes:
Check out all of our salad recipes for something for every occasion.
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Equipment
Ingredients
Maple Syrup Vinaigrette
- 3 Tablespoons maple syrup real
- 2 Tablespoons vinegar typically I use red or white wine, but also try white or dark balsamic and even apple cider vinegar
- ¼ cup salad oil I typically use Avocado oil or Grapeseed oil
- ¼ teaspoon kosher salt
Salad
- 1 small container mixed baby greens or try chopped romaine
- ¼ – ½ medium medium red onion sliced very thin, or try my pickled red onions (yum!)
- 1 large Granny Smith or Honeycrisp apple, sliced thin and then chopped into bite size pieces
- 1 cup candied pecans
- ¼ cup goat cheese try honey, plain or smoked, crumbled
Optional Add-Ins or Swaps
- Add fresh sliced strawberries boysenberries, raspberries, even blueberries
- Add pomegranate arils a few tablespoons
- Replace candied pecans for candied walnuts candied sliced/slivered almonds, macadamia nuts, pine nuts, sunflower seeds or pepitas.
- Try feta or blue cheese crumbles in place of goat cheese
- Try white or dark balsamic or apple cider vinegar
- Toss in some shredded cooked chicken breast for a heartier salad or bacon bits (or both!!)
Instructions
Maple Vinaigrette
- To make vinaigrette, simply combine all ingredients in a salad shaker (or repurpose a jelly jar or mason jar) and shake well until combined. Refrigerate until ready to use.
Salad
- Place greens, sliced red onions, sliced & chopped apples (and any other mix-ins) into salad bowl. Add cheese and pecans, pour on dressing to taste and toss. Serve immediately.1 small container mixed baby greens, ¼ – ½ medium medium red onion, 1 large Granny Smith, 1 cup candied pecans, ¼ cup goat cheese
- Many people have allergies, so sometimes I offer the nuts and cheese in small bowls on the side for serving, toss everything else and serve with optional toppings. Serve with soup or sandwiches or add shredded cooked chicken for a heartier salad.
Notes
Nutrition
Peti Tuiasosopo
An absolutely one of the fam favs from The Fresh Cooky line of wholesome eats!
Thank you so much Peti!!
Peti
Hello friend- one of our fam fav (and other fams too).
I really need to update this because it’s so good and more people need to know. Hope you are well, my friend!
Peti
Aloha friend, family gathering fave 😉
Aloha back at you! So glad you love it!
Lisa
We made this for our church,s women,s brunch. It was a hit and the nuts were amazing touch! Yummy and easy dressing too!
Cameron Morgan
We made this for Easter and will make it again soon — delicious and not difficult! Very pretty, and the nuts make it a little more special than everyday …
Thanks Cameron, that’s so fun to hear!! It’s one of my favorite salads for sure!!
Betty Schofield
Will be making this salad soon.
I hope you do!! Let me know what you think!
Betty Schofield
Will be making this salad soon.
Betty Schofield
Will be making this salad soon.
Lisa Connolly
I am making this for Easter! It sounds yummy.
It is SOO yummy Lisa, let me know what you think!! Happy Easter my friend!
Lisa Connolly
I am making this for Easter! It sounds yummy.
Lisa Connolly
I am making this for Easter! It sounds yummy.