You'll love this refreshing Fall Salad with Apples and Pecans! It features mozzarella and a delicious maple vinaigrette. Enjoy it as a side salad or an easy meal!
You have to try one of my favorite salads I've been making for nearly a decade. This apple-pecan salad is sweet, savory, juicy, crunchy and fabulous!
It's perfect for your Thanksgiving dinner menu or any day of the week.
Recipe ingredients
Lettuce: I love using butter lettuce, but romaine or spinach would work nicely too.
Apple: Sweet, crunchy Fuji apples taste delicious here, but feel free to use your favorite kind. You can substitute pears if you wish.
Pecans: Pecan halves bring a slightly sweet, nutty crunch to our autumn salad. There's no need to toast them. You could use walnuts instead.
For a nut-free option, use sunflower seeds or even pretzels.
Mozzarella: I know people think of cheddar with apples, but mozzarella works far better here. Feel free to substitute provolone. Or try feta for a creamier, saltier option.
Apple Cider Vinegar: With its mild, sweet, fruity flavor, apple cider vinegar works well in the maple vinaigrette. If you need a substitute, try white balsamic vinegar.
Olive Oil: I prefer the mild taste of regular olive oil, but use your favorite kind for the dressing.
Pure Maple Syrup: Use pure maple syrup for bold, rich, flavor in the vinaigrette. Pancake syrup won't taste as good for this recipe, but technically, you could use it.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
Assemble the salad
- Rinse the apple, pat it dry and slice it. I recommend using an apple slicer (affiliate link).
- Add the lettuce, apples, pecans and shredded mozzarella to a bowl. Toss to combine.
Prepare the vinaigrette
- Add the oil, vinegar, maple syrup and seasonings to a small prep bowl (affiliate link).
- Whisk to combine and pour over your salad.
Variations/Additions
If you want to add protein or make this into a salad entrée, you can add:
- Shredded rotisserie chicken
- Oven-roasted turkey lunch meat
- Sliced BBQ chicken breast
- Roasted cubed butternut squash for a fall harvest salad.
What to serve with it
This would be a great side for Thanksgiving turkey, maple-glazed salmon or our much-loved pork scallopini recipe.
If you're having this autumn apple salad for the main dish, serve it with Italian bread rolls or even blueberry olive oil muffins.
How to keep apples from turning brown
If you want to prep this easy fall salad a few hours ahead of time, you'll need to take steps to prevent the sliced apples from browning.
The best method is to soak the apple slices in salt water for 10 minutes, then rinse them, according to the kitchn. Use ½ teaspoon of kosher salt for each cup of cool water.
Pat the apples dry before adding them to the undressed salad and store it in the refrigerator, covered, to enjoy later that day.
More salads and dressings
- Southwest Salad with Catalina Dressing
- The Best Italian Green Salad
- Lemon Olive Oil Recipe
- Grilled Romaine Lettuce with Parmesan
- Mandarin Orange Spinach Salad
- Greek Yogurt Ranch Dressing
And don't miss this easy lemon vinaigrette!
Enjoy!
If you try this Fall Salad with Apples and Pecans recipe, please leave a comment and a rating!
Fall Salad with Apples and Pecans
Ingredients
Salad for 2-4 (See notes for one large serving)
- 6 ounces lettuce
- 1 apple (Fuji preferred)
- ½ cup pecan halves
- 6 Tablespoons shredded mozzarella
Maple Vinaigrette (makes just over ¾ cup)
- 6 Tablespoons apple cider vinegar
- ¼ cup olive oil (I use regular)
- 3 tablespoons pure maple syrup
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 sprinkles salt
Instructions
- Place clean lettuce in a bowl. Rinse and dry the apple and slice it up into the salad. (You can leave the skin on the apple.)
- Add the pecans and shredded mozzarella to the salad.
- To make the dressing, add all of the maple vinaigrette ingredients to a small plastic container or bowl and whisk to combine.
- Add some dressing to your salad to taste. Store leftover vinaigrette in a sealed jar in the refrigerator for up to two weeks. You will need to whisk it to re-combine when you use it again. (See notes.)
Notes
- For a single, large serving: Use half a 6-ounce bag of lettuce, half an apple (I usually eat the other half with my meal), ¼ cup pecan halves, and 3 tablespoons shredded mozzarella. Make the full amount of maple vinaigrette and use what you need, saving the leftover salad dressing for next time.
- When storing the vinaigrette in the refrigerator, the oil will rise to the top and solidify. You can run the jar under very warm water and whisk the vinaigrette to emulsify it again. Or, let the dressing sit at room temperature for 30 minutes before whisking it or shaking the jar.
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on January 5, 2017 and updated now with additional photos and information.)
Barbara says
Sounds delicious, could I chop up the pecans?
Mamma C says
Hi Barbara - Sure! Enjoy.