Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette — A Crunchy, Crowd‑Pleasing Fall Salad

There’s something a little magical about a salad that feels both indulgent and light. The Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette is exactly that — a crunchy, colorful bowl that’s perfect for weeknights, potlucks, or a quick lunch when you want something fresh but satisfying. If you’re juggling work, kids, and a never-ending to-do list, this salad comes together fast and makes you look like a culinary superstar without breaking a sweat.

(If you love apple-forward dishes, you might also enjoy my cozy apple cider pot roast for chilly evenings — this salad pairs beautifully with hearty mains.)

Why You’ll Love This Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette

Quick to assemble: Most of the work is chopping and toasting pecans.
Balanced flavors: Sweet apples, tangy vinaigrette, salty cheese, and crunchy greens.
Versatile: Great as a side for holiday meals, a lunch on the go, or a main when you add grilled chicken.

Kid-friendly tweaks: Swap the red onion for scallions or leave them out if your kids are picky.

Ingredients
Salad

6 cups mixed greens (spring mix or baby spinach + arugula)
2 medium apples (one Granny Smith for tartness, one Honeycrisp or Fuji for sweetness), cored and thinly sliced

1 cup toasted pecans (roughly chopped)
1/2 cup dried cranberries (or cherries)
1/3 cup crumbled feta or goat cheese
1/4 small red onion, thinly sliced
1 celery stalk, thinly sliced (optional, for extra crunch)

Tangy Apple Cider Vinaigrette

1/4 cup apple cider vinegar
2 tablespoons apple cider (or unsweetened apple juice)
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/3 cup extra-virgin olive oil
1 small shallot, finely minced (or 1 teaspoon minced onion)
Salt and freshly ground black pepper, to taste

Recipe Steps — Simple, Practical, and Fast

Toast the pecans: Heat a dry skillet over medium heat. Add pecans and toast for 3–5 minutes, shaking the pan occasionally, until fragrant and slightly darker. Watch them — nuts go from perfect to burnt fast. Set aside to cool.
Prep the apples: Wash, core, and thinly slice the apples. If you want to prevent browning, toss the slices in a tablespoon of apple cider or lemon juice.

Make the vinaigrette: In a small bowl or jar, whisk together apple cider vinegar, apple cider, Dijon mustard, honey, shallot, salt, and pepper. Slowly stream in olive oil while whisking until the dressing emulsifies. Taste and adjust sweetness or acidity as needed.
Assemble the salad: In a large bowl, combine mixed greens, apple slices, toasted pecans, dried cranberries, celery (if using), and red onion. Drizzle with vinaigrette — start with half, toss gently, and add more if desired. Sprinkle crumbled feta on top.
Serve immediately: This salad is best eaten right away so the apples stay crisp and the pecans remain crunchy.

Make it a meal: Add grilled chicken, sliced turkey, or a scoop of quinoa to turn this into a filling main course. It also shines as a side for roast pork or turkey.

Cooking Tips (Because I’ve Learned the Hard Way)

Toast pecans in a dry skillet for the best flavor, but don’t walk away — they burn quickly.
If you’re preparing ahead for a party, toast the pecans and make the dressing a day early. Keep apples and dressing separate until just before serving.

Want extra crunch? Toss in a handful of thinly sliced jicama or raw snap peas.
Love more tang? Increase apple cider vinegar by a teaspoon or two, or add a pinch of flaky sea salt right before serving.
If the vinaigrette looks a little separated after sitting, give it a quick shake or whisk — it comes back together easily.

A Little Kitchen Story
My sister Patricia and I first made a version of this salad for a small family gathering last fall. I was juggling a roast, a dessert, and an overzealous toddler who wanted to “help.” We needed something bright and fast. The salad was meant to fill a gap on the table — but it stole the show. My mother asked for the recipe on a napkin, and my niece insisted on extra pecans. Ever since then, it’s my go-to when I want something pretty and simple to serve alongside heavier mains like our favorite cider-braised beef with apples and onions — a recipe I turn to when I want comfort food with a little oomph (see that recipe here).

FAQs (Short and Sweet)
Q: Can I substitute the pecans?
A: Yes — walnuts or almonds work well. Toast them the same way for maximum flavor.

Q: Can I make the vinaigrette without honey?
A: Absolutely. Use maple syrup or a neutral sweetener. For a vegan option, choose maple and goat cheese can be swapped for a plant-based crumble or omitted.

Q: How long will leftovers keep?
A: Keep components separate: vinaigrette in the fridge (up to 5 days), pecans in an airtight container (up to a week), and apples mixed with a little lemon juice in a sealed container (1–2 days). Once dressed, eat within a few hours for best texture.

Q: Can I use bottled apple cider vinegar salad dressing instead?
A: You can, but homemade vinaigrette is brighter and more apple-forward. If you do use bottled dressing, taste and maybe add a splash of apple cider for freshness.

Pairing Suggestions

For a casual weeknight: Serve alongside toasted sourdough and rotisserie chicken.

Holiday table: This salad provides a bright counterpoint to heavier sides like mashed potatoes or stuffing.
Entertaining: Offer a composed platter with sliced pears, nuts, and a small bowl of the vinaigrette for self-serve.

Flavor Variations to Try

Swap cranberries for pomegranate seeds in winter — they’re gorgeous and juicy.

Add thinly sliced pears instead of one of the apples for a softer texture.
Make it savory: Replace honey with a pinch of anchovy paste in the dressing and use Parmigiano-Reggiano for a savory twist.
Spice it up: Toss pecans with a pinch of smoked paprika and a little brown sugar before toasting.

Why This Salad Works for Busy Lives
You’re busy. You don’t want a fussy recipe that requires half your evening, and you want food that feels wholesome. This apple pecan salad delivers elegance with minimal effort. You can prep parts ahead, and the dressing comes together in the time it takes to wash your salad spinner. It also appeals to different tastes — crunchy for texture lovers, sweet for the apple fans, and tangy for those who love a bright bite.

A Note on Ingredients
Pick apples that are crisp and flavorful. Granny Smith adds tartness that balances the sweetness of Honeycrisp or Fuji. If you want a richer mouthfeel, use goat cheese. For a lower-calorie option, skip the cheese and add avocado slices just before serving.

Final Serving Ideas

Serve family-style in a large bowl and let guests help themselves.

For a more formal presentation, layer ingredients on individual plates so each guest gets an equal share of apples and cheese.
Dress just before serving to keep everything crisp.

Conclusion

The Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette is one of those recipes that feels special but is shockingly easy — the kind of dish that makes people smile and keeps cleanup light. If you want a similar take on apple and pecan flavors, check out this lovely Southern version at Apple Pecan Salad with Apple Cider Vinaigrette – Southern Bite for another perspective. For another reliable recipe that pairs apples and nuts beautifully, take a peek at Apple Pecan Salad Recipe – Cookin Canuck — both are great inspiration if you want to tweak dressings or add new mix-ins.

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Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette is a quick, crunchy fall salad-easy, healthy, and perfect for busy weeknights. Try it! Yum!