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Celebrate all the flavors of Fall with this Autumn Apple Salad drizzled with a homemade Maple Dijon Vinaigrette. Pecans, cranberries, apples, feta and baby spinach are layered on top of fresh spinach. The dressing has hints of maple syrup, tangy vinegar, and smooth Dijon Mustard.
All About this Autumn Apple Salad..
- This salad is loaded up with all the best fall flavors! Plus we’re using two kinds of apples. Granny Smith and Fuji. To give a sweet and tart flavor.
- 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.
- 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.
Ingredients Needed:
Notes on some ingredients:
- Apples: using two kinds of apples (Granny Smith and Fuji) gives more color to the salad it also gives a nice balanced sweet and tart flavoring.
- Maple Syrup: use a Grade A maple syrup in this recipe.
- Extra Virgin Olive Oil: the base of the dressing. Using Extra Virgin adds a nice flavoring without being overpowering.
- Pecans: use halved pecans, these add a nice crunch and texture to the salad. Can be substituted with walnuts or left out if needed.
How to make (step-by-step)
- Step 1: Add all ingredients for the maple vinaigrette into a small jar.
- Step 2: shake or whisk all of the ingredients together until smooth and well combined. The mustard and oil will mix together.
- Step 3: Layer the spinach with all the salad toppings (bacon, apples, feta, and cranberries).
- Step 4: Drizzle with the salad dressing, toss and serve.
Expert Tips:
- 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.
- Dress the salad just before serving to prevent the spinach from getting soggy.
- If you want to serve this as a main dish add a sliced chicken breast for a great dinner idea.
FAQ’s:
We want to use a nice crunchy apple that isn’t going to brown too quickly when sliced. This recipe calls for Granny Smith and Fuji to get a variety in the flavoring (sweet and tart) other options include: Honeycrisp, Pink Lady, Jazz and Envy apples.
If you need to slice and prepare the apples hours before serving use a water bath made of 1 cup of water mixed with 1 tablespoon of lemon juice. After you slice the apples soak them in the lemon water for 3-5 minutes then remove and rinse them.
More Salad Recipes:
- Chili Lime Chicken Salad
- Antipasto Salad
- Pear and Pomegranate Salad with Orange Poppyseed Vinaigrette
- Taco Salad
Autumn Apple Salad with a Maple Vinaigrette
Ingredients
- 2 cups baby spinach raw
- ¼ cup dried cranberries
- ¼ cup pecans halved
- 2 tbsp feta cheese
- ½ granny smith apple sliced
- ½ fuji apple sliced
- 2 slices bacon cooked and chopped
Maple Dijon Vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1½ tsp dijon mustard
- salt & pepper to taste
Instructions
- Make Dressing: Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix.
- Layer Salad: Add the spinach to a medium size bowl or plate.
- Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
- Dress and Toss: Drizzle the salad dressing over the top of the salad, toss and serve.
Video
Notes
- Apples: using two kinds of apples (Granny Smith and Fuji) gives more color to the salad it also gives a nice balanced sweet and tart flavoring.
- Maple Syrup: use a Grade A maple syrup in this recipe.
- Pecans: use halved pecans. Can be substituted with walnuts or left out if needed.
- Make Ahead Instructions: If you need to slice and prepare the apples hours before serving use a water bath made of 1 cup of water mixed with 1 tablespoon of lemon juice. After you slice the apples soak them in the lemon water for 3-5 minutes then remove and rinse them.
- Storage: when preparing the salad ahead of time store the dressing separate from the salad to prevent the spinach from getting soggy. Dress the salad just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published September 14, 2016. Updated September 10, 2021 with new images, information and video. Recipe remains unchanged.
Photography done by the talented @KJandCompany.co
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!
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.
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 🙂
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 🙂
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
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.
So glad you enjoyed!! One of my all time favorite salads!
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.
Yay!! Love finding healthy foods that kids love!
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!
That’s so fun!! I’m so glad it was a hit Alecia! Thanks for sharing 🙂
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!
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?
Absolutely! You can swap out the spinach completely for Romaine if you prefer 🙂
I am interested in making this for a larger group too…is there a converted recipe for a bigger serving size?
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!
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!
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!
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
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