This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.
Got an apple? Here’s a simple way to turn it into a beautiful side dish: this stunning Apple Salad recipe! If we could eat one salad for the rest of time, this one is it. Crisp tart apple slices pair with pops of pomegranate seeds, creamy goat cheese, and crunchy, cinnamon spiced pecans. Toss them all over fresh greens with a zingy maple and apple cider vinegar dressing, and it’s truly salad perfection. Here’s our best ever apple salad recipe, ideal for weeknights, dinner parties, Thanksgiving, and more.
Ingredients in this apple salad recipe
This apple salad recipe is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. The flavors make it a great fall salad or winter salad (ideal for Thanksgiving or Christmas), but it works in any season. Here’s what you’ll need for this tasty green salad:
Best types of apples for a salad
What are the best types of apples for an apple salad? A crisp tart apple variety is best here. You’ll want an apple that has a lovely crunch when you bite into it, and a bit of tartness in the flavor profile makes for the best pop. Here are our top apple varieties for a salad:
- Pink Lady: our favorite apple, hands down! The flavor is intensely sweet tart and it has a lovely, bright red color
- Granny Smith: it has a great tart flavor! We suggest mixing this with another red apple, like a Pink Lady or Honeycrisp
- Honeycrisp: a bit sweeter and juicier than Pink Lady, but still a great option
- Jonathon or Jonagold: these are apples you can pick at an orchard; they’ve got a nice sweet tart flavor as well
There are lots of other great apple varieties: let us know your favorites in the comments below.
Candied pecans add big flavor
What makes this apple salad stand out? All the elements contribute, but the candied pecans really add a kick of sweet, cinnamon-spiced goodness. Here are a few notes on candied pecans and a few substitutions:
- Candied pecans take just 35 minutes and make a large batch that’s easy to store. It’s absolutely worth the time to make a batch that works for salads for weeks or months.
- Store at room temp 2 weeks or frozen 3 months. These nuts stay perfectly crisp and delicious for the entire storage time.
- Alternatively, try purchased candied pecans or make toasted pecans. Don’t want to make your own? You can find them at the store, or simply make toasted pecans! Toasting nuts on the stovetop brings out their unique flavor.
- Or, try candied walnuts or any other nut you like. Candied walnuts are another great choice! Or try the salad with pistachios, almonds, or hazelnuts: it’s just as tasty!
Apple salad variations: dressing, mix-ins and more
There are many ways to vary this apple salad recipe: as noted above with the nuts. But you can try it with different dressing options and other mix-ins. Here are a few ideas for alterative dressings and mix-ins:
More salad recipes
This apple salad is a favorite green salad recipe of ours that works for holidays just as well as a laid-back weeknight. But there are so many more riffs on this concept! Here are a few more of our favorite tasty salads:
Looking for more with apples? Go to our top Apple Recipes.
This crisp apple salad recipe is…
Vegetarian and gluten-free. For vegan and dairy free, omit the cheese (and for vegan, use toasted nuts).
Description
This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.
For the salad
For the maple vinaigrette dressing (use 6 tablespoons)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider or white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
- Fresh ground black pepper (optional)
- If using, prepare the candied pecans in advance (or use purchased).
- Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
- Thinly slice the apple.
- Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)