Irresistible Harvest Salad with Apples in Just 15 Minutes

Name: Irresistible Harvest Salad with Apples in Just 15 Minutes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups mixed greens; 1 apple, thinly sliced; 1/2 cup pecans, toasted; 1/4 cup dried cranberries; 1/4 cup crumbled feta cheese; 2 tbsp maple syrup; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; Salt and pepper to taste

Author: lia

Published: September 4, 2025

Updated: September 6, 2025

Harvest Salad with Apples, Pecans, and Maple Vinaigrette

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There’s something magical about the first crisp apple of fall—that satisfying crunch, the burst of sweetness, the way it pairs perfectly with toasty pecans and tangy cheese. I live for this season, and my Harvest Salad with Apples, Pecans, and Maple Vinaigrette is my love letter to autumn. I dreamed this salad up years ago during a weekend trip to a farmstand, where I grabbed a basket of Honeycrisps still warm from the sun. Tossed with peppery greens, crunchy pecans, and a drizzle of maple dressing, it’s the kind of recipe that tastes like a cozy sweater feels—comforting, fresh, and just a little bit sweet. Every bite is pure harvest happiness.

Table of Contents

Why You’ll Love This Harvest Salad with Apples, Pecans, and Maple Vinaigrette

Listen, I know salads can sometimes feel like a chore, but this one? Oh, it’s a game-changer. Here’s why it’ll become your new fall obsession:

Ready in 15 minutes flat – Toss it together while your soup simmers or your roast chicken rests. No fuss, no stress.
That maple vinaigrette – Sweet, tangy, and just sticky enough to make every bite sing. (Pro tip: Double the batch—you’ll want extra for tomorrow’s lunch.)
Seasonal magic – Crisp apples, toasty pecans, and jewel-toned cranberries taste like autumn in a bowl.
Endlessly customizable – Swap in goat cheese, add roasted squash, or throw in some shredded chicken. Make it yours!

Trust me, this isn’t just a salad—it’s the side dish that’ll steal the show at every fall gathering.

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

Okay, let’s gather the good stuff! The magic of this salad is in the details—fresh, quality ingredients make all the difference. Here’s what you’ll need:

2 cups mixed greens – I love a combo of baby spinach and arugula for a peppery kick, but any fresh greens work.
1 sweet apple (Honeycrisp or Fuji), thinly sliced – Crisp and juicy is key here. No mealy apples allowed!
1/2 cup pecans, toasted – Trust me, toasting them first brings out their nutty, buttery magic.
1/4 cup dried cranberries – Little bursts of tartness to balance the sweetness.
1/4 cup crumbled feta cheese – Salty, creamy, and absolutely necessary. Goat cheese works too if you’re feeling fancy.
For the maple vinaigrette – 2 tbsp pure maple syrup (the real stuff!), 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and a pinch of salt and pepper. Simple, but oh-so-good.

That’s it! Now let’s turn these ingredients into something spectacular.

Equipment Needed

No fancy gadgets required here—just a few kitchen basics to make this harvest salad shine:

A large mixing bowl – Big enough to toss everything without making a mess
A sharp knife – For those perfect apple slices
A small whisk – To emulsify that dreamy maple vinaigrette
Measuring spoons – For getting the dressing proportions just right

That’s seriously all you need. See? I told you this was easy!

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

Ready to turn those beautiful ingredients into the star of your table? Here’s how we do it—step by delicious step. This salad comes together in minutes, but the flavors? Oh, they taste like you spent hours.

Preparing the Salad Base

First things first: give those greens some love! I always wash my mixed greens in cold water, then spin them dry in a salad spinner (or pat gently with paper towels). Wet greens make for a sad, soggy salad—no thank you!

Next, slice your apple thin enough to be delicate but thick enough to keep that satisfying crunch. Toss the slices with a tiny squeeze of lemon juice if you won’t be serving right away—it keeps them from browning. Now, grab your biggest, prettiest bowl (this salad deserves it) and layer in the greens, apple slices, toasted pecans, cranberries, and feta. See how the colors pop already? Autumn on a plate!

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

Making the Maple Vinaigrette

Here’s where the magic happens! In a small bowl, whisk together the maple syrup, olive oil, apple cider vinegar, and Dijon mustard until it’s smooth and slightly thickened—about 30 seconds of vigorous whisking should do it. Taste it! Too sweet? Add a splash more vinegar. Too tangy? Drizzle in another teaspoon of maple syrup. Season with salt and pepper until it makes your taste buds dance.

Pro tip: If your dressing separates, just whisk it again right before pouring. No stress—it’s supposed to be rustic!

Combining and Serving

Now for the grand finale: drizzle about half the dressing over your salad (you can always add more) and toss everything gently with clean hands or salad tongs. You want every leaf lightly coated, not drowned. Serve immediately while the apples are crisp and the pecans are still toasty warm. That first bite? Pure autumn heaven.

Oh, and don’t forget to put that extra dressing on the table—someone always wants seconds!

Tips for the Perfect Harvest Salad with Apples, Pecans, and Maple Vinaigrette

Want to take your harvest salad from good to “can I get this recipe?” levels of amazing? Here are my tried-and-true tricks that make all the difference:

Toast those pecans! Just 5 minutes in a dry skillet over medium heat transforms them from “okay” to “oh wow” – that warm, buttery crunch is non-negotiable.
Slice apples right before serving – their crisp texture is half the appeal. If you must prep ahead, toss them with a teaspoon of lemon juice to prevent browning.
Dress with a light hand – start with half the vinaigrette, toss, then add more as needed. Soggy greens are the enemy!

Follow these simple tips, and you’ll have a salad that tastes like it came straight from a cozy fall farmers’ market.

Variations and Substitutions

The beauty of this harvest salad is how easily you can adapt it to what you’ve got on hand! Here are some of my favorite twists:

Nuts: Out of pecans? Try walnuts or candied almonds for a different crunch. For nut-free, pumpkin seeds work beautifully.
Cheese: Swap feta for creamy goat cheese or tangy blue cheese crumbles. Vegan? Nutritional yeast adds a nice savory touch.
Fruit: No cranberries? Chopped dried apricots or fresh pears make lovely substitutes when apples aren’t available.
Greens: Kale holds up better if making ahead, while butter lettuce makes it extra delicate. Mix and match!

Don’t be afraid to play – I’ve even added roasted butternut squash or shredded chicken to turn this into a hearty meal. The maple vinaigrette ties it all together!

Serving Suggestions

This harvest salad shines bright next to cozy fall mains! I love it with roast chicken (the maple dressing mimics Thanksgiving flavors) or piled on a board with crusty bread and creamy soup. For lunches? Top with grilled shrimp or serve alongside a sharp cheddar grilled cheese—pure comfort!

Storage and Reheating

Here’s the truth—this harvest salad is best enjoyed fresh, but if you must store it, keep the dressing separate until serving. The greens wilt, the apples brown, and the pecans lose their crunch otherwise. Store components in airtight containers: dressed salad lasts just 2 hours in the fridge, but undressed? Up to 24 hours (just re-toast the pecans for 60 seconds to revive them).

Nutritional Information

Here’s the scoop on what’s in each serving of this gorgeous harvest salad (based on my recipe above): about 320 calories, with 22g of good fats from those pecans and olive oil, plus 5g of fiber to keep you satisfied. The maple vinaigrette adds about 18g of natural sugars—but remember, these are rough estimates! Actual numbers will dance around depending on your apple’s sweetness, how much cheese you “accidentally” add, and whether you lick the dressing spoon (no judgment here).

Frequently Asked Questions

Can I make this harvest salad ahead?
You can almost make it ahead! Prep the components separately—store washed greens in a towel-lined container, keep sliced apples with a squeeze of lemon juice, and stash toasted pecans in a jar. The dressing lasts in the fridge for 3 days. But toss everything together right before serving—trust me, no one wants soggy pecans!

What apples work best?
Honeycrisp and Fuji are my go-tos—sweet, crisp, and sturdy enough not to turn mushy. If you love tartness, try Pink Lady or Jazz apples. Avoid mealy varieties like Red Delicious (we’ve all been disappointed by those before!). Pro tip: Taste your apple slice first—if it’s not delicious raw, it won’t shine in the salad.

Can I use bottled dressing?
I won’t tell if you’re in a pinch, but that homemade maple vinaigrette is everything—just 4 ingredients whisked in a minute! Bottled dressings often overpower the delicate apple-pecan balance. If you must substitute, look for a lightly sweetened balsamic vinaigrette and add a teaspoon of maple syrup to fake it.

How do I toast pecans without burning them?
Watch them like they owe you money! A dry skillet over medium heat for 3-5 minutes, shaking often, until fragrant. They’ll keep cooking after you take them off the heat, so pull them when they’re just golden. Burned pecans turn bitter—and we don’t have time for that sadness.

For more delicious recipes and inspiration, check out our Pinterest page!