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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
This was a hit at our Thanksgiving dinner. Refreshing and the flavours are spot on!
Fantastic! I’m so happy to hear it was a hit! Thank you for taking time to leave a review.
The dressing was fantastic! Thanks!
Wonderful! Thank you!
Excellent, beautiful Salad! I’ve made many thru the years and was needing something different. This is awesome and Everyone loves it. The dressing is exceptional! Thank You!
What truly stood out in this dish is that maple dressing. I am not a fan of vinegars and dijon mustard, but gosh, the flavor was so warm and pleasant. It was a hit with the rest of the family too. Thank you for the recipe!
I made this as part of our Thanksgiving
dinner and it was delicious 😋 I’ve made it three times since, trying pears, grated beets and substituting fresh OJ for 1/2 the apple cider vinegar – so fresh and good! Thank you 😊
That sounds delicious! Thanks for the additional ideas 🙂
What a delicious recipe! This was a big hit. I will make this again & again! It comes together so quickly and can be adapted easily.
The tips offered by other reviewers on how to prevent the cut apples from turning brown were very useful. Many thanks!
Made this on Thanksgiving and it was excellent! Made exactly as written and will definitely be making it again. Thank you!
Love this recipe! So fresh and delish!! I’ve even made it my own but adding a few touches. (We double recipe)
+Juice of 1 orange
+ Zest of 1/2 orange
+micro plain 1/2 shallot
+ 1/2 ACV & 1/2 flavored Balsamic (this time cranberry, last time peach)
Thank you so much for sharing!!
I love this salad! The dressing is amazing. I dice, rather than slice, the apples. (I do leave out the cranberries though…the apples are enough sweetness for me).
My husband was not looking forward to a “maple dijon” dressing but he agreed that all the flavors went together very well.
I’m actually bringing this to our family Thanksgiving dinner.
This dressing is our new go-to. It is so easy to prepare, we always have the ingredients, and it is an excellent choice for a spring mix salad. Thank you so much for sharing!