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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
Yum! I haven’t thought to add maple syrup to a vinaigrette but it sounds delicious! Thanks for sharing!
I absolutely love this recipe. It’s so good, yet healthy.
SO yummy!!! I use half the recommended maple syrup in the salad dressing as the apples & cranberries already add sweetness. Highly recommend this recipe!!
This was excellent. The salad dressing was very tasty. I did slice the apples ahead of time and decided to mix them in the dressing to keep the apples from turning brown. This worked great as I the transported them to the house where I shared it. Everyone raved about the salad. I was a bit careful with the mustard as I’ve had other dressings which have tasted too mustardy. Thanks for the recipe!
Thanks for that tip! I’m so glad I read through the comments. I’m making this salad for a group and didn’t want yucky apples!
I made the vinaigrette for a similar salad, so delicious! Thank you for a new staple recipe!
I want to try and make this recipe, and I was wondering what is your opinion on adding tomatoes and/or onions to this salad?! Thanks
This is a FANTASTIC salad! Brought it to a family function yesterday – total hit!
I subbed the spinach for arugula, walnuts for pecans and added dried figs. Was absolutely incredible, especially the dressing!
Tip on keeping the apples from browning – sprinkle some lemon juice on the apples and toss around. This keeps them nice and fresh!
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?
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.
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!
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?
Yes, the dressing is included in nutrition information.