Autumn Apple Salad with a Maple Vinaigrette will let you celebrate all the flavors of Fall! Pecans, cranberries, apples, feta and baby spinach all drizzled with an easy to make maple dijon vinaigrette!
There is nothing better than sitting down to a fully loaded salad! And this Autumn Apple Salad is loaded up with tons of flavors and textures. It is sure to become a new favorite. Trust me.
Autumn Apple Salad:
This salad is loaded up with all the best fall flavors.
- Two kinds of apples. Granny Smith and Fuji. To give a sweet and tart flavor.
- Crumbled feta cheese.
- Crispy bacon
- Sweet dried cranberries.
- And crunchy pecans.
Plus we’re going to drizzle this apple salad with some flavorful Maple Dijon Vinaigrette.
The dressing is made of ingredients you most likely have in your pantry: extra virgin olive oil, maple syrup, apple cider vinegar, dijon and salt and pepper in there. This has become one of my all time favorite salad dressings and I make this to drizzle on most of my salads now.
The best way to make the dressing is to use a small jar. This way you can close the lid, give a little shake, and mix it up completely.
This apple salad is the perfect dish to bring to any potluck or party. There’s so many comments below of readers who have made this to bring to a holiday dinner only to have this be the first dish completely finished off. It always gets rave reviews, and everyone will be asking for the recipe.
More Salad Recipes:
- Chili Lime Chicken Salad
- Antipasto Salad
- Pear and Pomegranate Salad with Orange Poppyseed Vinaigrette
- Southwest Chicken Taco Salad
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Autumn Apple Salad with a Maple Vinaigrette will let you celebrate all the flavors of Fall! Pecans, cranberries, apples, feta and baby spinach all drizzled with an easy to make maple dijon vinaigrette!
Ingredients
- 2 cups baby spinach
- 1/4 cup dried cranberries
- 1/4 cup halved pecans
- 2 tablespoons feta cheese
- 1/2 granny smith apple sliced
- 1/2 fuji apple sliced
- 2 slices bacon cooked and chopped
Maple Dijon Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 and 1/2 teaspoon dijon mustard
- salt & pepper to taste
Instructions
- Add the spinach to a medium size bowl or plate.
- Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
- Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.
Notes
Maple Vinaigrette recipe adapted from Martha Stewart.
Nutrition
- Serving Size: 1
- Calories: 284
- Carbohydrates: 26.4 g
- Protein: 4 g
Keywords: salad, apple, fall, holiday, side dish
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Melissa says
Quick question, I am so interested in making this salad to serve to my family on Thanksgiving, but I have not been one who has “branched” out to try cheese ie feta.
Do you have suggestions of what other type of “normal”ish type of cheese, or should I just omit the cheese all together?
Thanks for your advice
Serene says
Hi Melissa! I completely get you! I didn’t branch out into cheeses until recently when my husband convinced me 🙂 which is why I love feta so much because it’s not a very potent cheese flavor. BUT! I think cutting up some cubes of cheddar would be amazing in this salad. I love cheddar and apples together. And cheddar works well with pretty much everything. Let me know how it goes! xo
Kaye says
Love this autumn salad! I have made four times and will keep on making it while I have a good apple supply. love the bacon on it. Also found some Burnt Sugar Pecans at store and they really make this a special salad. You will impress your guests with this salad! Thank you!
Serene says
Those burnt sugar pecans sound amazing!! I need to go find some of those. And I’m so glad you enjoyed the salad 🙂 It’s one of our favorites too!
Melissa says
I am interested in making this for a larger group too…is there a converted recipe for a bigger serving size?
Serene says
The recipe will comfortably feed one person having this salad as a meal. If you’re looking to have it as a side salad it could probably feed about 3. How many people are you needing to feed? Just multiply the ingredients to make a larger batch. The most important thing is to make sure there is enough dressing. So if you need it for 10 people, just multiply the ingredients by 10. Hope that helps!
Christina says
I want to make this for Thanksgiving! Some of my family members do not like a spinach salad. Would a mix of spinach and romaine work in this recipe?
Serene says
Absolutely! You can swap out the spinach completely for Romaine if you prefer 🙂
Dee says
I making this salad for my family’s Thanksgiving tonight, with a couple of tweaks. I am using goat cheese, and I candied the pecans using bacon fat, brown sugar and a smudge of cayenne. Thanks for the inspiration!
Alecia says
I made this for Thanksgiving had to quadruple the recipe because my lovely family are pigs! I did 1/2 spinach and romaine it was delicious! I can honestly say it is the first time I have ever seen people fight over salad. Haha!
Serene says
That’s so fun!! I’m so glad it was a hit Alecia! Thanks for sharing 🙂
Carla says
So good! My 4 year old even kept asking for more spinach, and that’s saying a lot. The vinaigrette was delish. Will definitely keep this recipe in the box.
Serene says
Yay!! Love finding healthy foods that kids love!
Nicole says
OMG this was so amazing!! We ended up doubling the dressing recipe and ate seconds. We skipped the bacon (diet). I would totally make this again. Thank you.
★★★★★
Serene says
So glad you enjoyed!! One of my all time favorite salads!
Bridget says
Making this for a work pot luck next week! Is the maple syrup the sugary kind you put on pancakes, like Mrs. Buttersworth, or is it the “pure”/fancier and more expensive kind? I have both but I know they each have completely different tastes so I want to make sure my dressing tastes right 🙂
Serene says
Hi Bridget! I used the “fancy” maple syrup. If you’re making a large batch of the salad to take, keep in mind the dressing recipe is meant for 1, I can usually squeeze two salads out of the dressing, but you’ll want to make a larger amount for a potluck 🙂
Bridget says
Thanks! And yup, I’m just multiplying the whole recipe by 3. There will be lots of people attending and also a lot of food and I usually make too much so I think 3x should work 🙂 Anything extra I’ll just eat myself at home haha
Sarah says
Prepping this for “Friendsgiving” tomorrow night. Can the dressing be refrigerated the night before? Usually I’ve not had problem. I used olive oil (not EVOO). Last time I refrigerated dressing with EVOO (I believe) it hardened… so weird. I’m excited for this fall salad and I hope it tastes as good as yours! Also I found an easy candied pecan (stove top) recipe to add a little extra sweetness!
Serene says
Hi Sarah! I have made and stored this vinaigrette in my fridge with no issues before. I’ve never had one harden..maybe there was something else in that one?? But definitely make the dressing ahead of time and just give it a shake or stir before using.
Carolyn says
I leave off the cheese and bacon but I add honey/mustard chicken breast to the salad for my protein. Do the calories listed include the dressing?
★★★★★
Serene says
Yes, the dressing is included in nutrition information.
Sue Flynn says
I do not like feta or goat cheese, so I made this with bleu cheese and again with gorgonzola … it was delicious. Thank you for the recipe!
★★★★★
SMartin says
I would love to make this for Thanksgiving, and would like to prep it and bring over to my moms but I am scared the apples will go brown? Also what are Fuji apples? Any suggestions?
Serene says
You can always prep the salad and just cut the apples once you get there and are ready to serve! And fuji apples are just a type of apple, at the market they typically have the apples labeled which will help you in picking out which ones you want.