Name: Apple Pecan Salad with Maple-Toast Pecans and Cranberries Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 2 teaspoons olive oil; 1 teaspoon maple syrup; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; Pinch of cayenne pepper; 1 cup pecan halves; 1 garlic clove, minced; 1 tablespoon whole grain mustard; 1 teaspoon maple syrup; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons apple cider vinegar; 1/4 cup olive oil; 3 cups shredded romaine hearts; 2 cups shredded red cabbage; 3 Pink Lady or Honeycrisp apples, cored and diced; 1/4 cup finely chopped red onions; 1/4 cup crumbled goat cheese; 1/4 cup dried cranberries; 1 tablespoon chopped parsley

Jump to Recipe· 4.1 from 63 reviews

If you’re looking for a salad that captures the crispness of fall and bursts with a symphony of flavors, the Apple Pecan Salad with Maple-Toast Pecans and Cranberries Recipe is an absolute must-try. This vibrant bowl blends crunchy romaine and cabbage with tangy cranberries, creamy goat cheese, and sweet, toasted maple pecans that add an irresistible crunch. Tossed in a zesty apple cider vinaigrette, this salad offers a perfect balance of sweet, savory, and tangy that’s as visually stunning as it is delicious. Whether you want a fresh side or a light main, this salad brilliantly showcases the best of autumn produce in every bite.

Ingredients You’ll Need

The image shows an assortment of ingredients arranged neatly on a white marbled surface. There are two large white bowls filled with bright green shredded lettuce and vibrant purple shredded cabbage, placed near the top left. Below them are smaller white bowls containing chopped red onions, dried cranberries, and crumbly white cheese. A medium-sized black bowl holds glossy brown pecans positioned centrally. There are also three red apples with yellow patches near the top right side. Small white bowls and spoons hold green herbs, red spices, and grains of salt. Clear glass containers hold light golden and transparent liquids, plus a small white cup with olive oil. The scene is bright and clean, showing all ingredients ready for preparation. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, wholesome ingredients, each chosen to complement the others and bring out a medley of textures and flavors. The fresh produce provides crispness and color, while the maple-toasted pecans add warmth and crunch. The apple cider vinaigrette ties everything together with a tangy sweetness that lifts the entire salad.

2 teaspoons olive oil: Used for toasting pecans, bringing out their natural richness.
1 teaspoon maple syrup: Adds a touch of sweetness to the pecans and dressing.
1/4 teaspoon kosher salt: Enhances the flavors and balances sweetness.
1/4 teaspoon black pepper: Adds subtle heat and depth.
Pinch of cayenne pepper: Gives pecans a gentle spicy kick.
1 cup pecan halves: The star crunch that’s toasted with maple and spices.
1 garlic clove, minced: Provides savory background flavor in the vinaigrette.
1 tablespoon whole grain mustard: Adds slight tang and texture to the dressing.
2 tablespoons apple cider vinegar: Gives the dressing a crisp, fruity acidity.
1/4 cup olive oil: Creates a smooth base for the vinaigrette.
3 cups shredded romaine hearts: Offers fresh, crunchy green base.
2 cups shredded red cabbage: Adds vibrant color and crunch.
3 Pink Lady or Honeycrisp apples, cored and diced: Provides sweetness and juiciness.
1/4 cup finely chopped red onions: Introduces a mild sharpness.
1/4 cup crumbled goat cheese: Adds creamy, tangy richness.
1/4 cup dried cranberries: Offers chewy bursts of tart sweetness.
1 tablespoon chopped parsley: Brightens flavors with a fresh herbal note.

How to Make Apple Pecan Salad with Maple-Toast Pecans and Cranberries Recipe

Step 1: Prepare Maple-Toast Pecans

Starting with the star of this recipe, your maple-toast pecans will deliver that perfect balance of sweet and spice. Preheat your oven to 350 degrees F and line a sheet pan with parchment paper. Whisk together olive oil, maple syrup, salt, black pepper, and cayenne. Toss pecans in this mixture until fully coated, then spread them evenly on the pan. Bake for 5 to 7 minutes, watching closely to ensure they don’t burn. Allow them to cool so they become delightfully crisp.

Step 2: Whisk the Apple Cider Vinaigrette

The dressing pulls the salad together and adds that tangy punch. In a small bowl, combine minced garlic, whole grain mustard, maple syrup, salt, black pepper, and apple cider vinegar. Gradually whisk in olive oil until the dressing emulsifies into a smooth, slightly thick sauce. This vinaigrette is bright, slightly sweet, and perfectly complements the fresh ingredients.

Step 3: Assemble the Salad

Gather a large salad bowl and combine shredded romaine, shredded red cabbage, diced apples, chopped red onions, crumbled goat cheese, dried cranberries, and chopped parsley. Then gently fold in the cooled maple-toast pecans to ensure every bite has that irresistible crunch. Pour the apple cider vinaigrette over everything and toss lightly until the salad is evenly coated with the dressing.

How to Serve Apple Pecan Salad with Maple-Toast Pecans and Cranberries Recipe

The image shows a white plate on a white marbled surface, filled with a colorful salad made of several distinct layers. Starting from the top left, there is a layer of light green shredded lettuce that looks fresh and crisp. Next to it on the right is a layer of finely crumbled white cheese, and beside that is a layer of thinly sliced deep purple cabbage with white veins. In the center sits a large pile of brown pecans with a rough texture. To the bottom right of the pecans is a scattered layer of small dried red cranberries mixed with small cubes of red and white apple. Below the apple pieces is a small bunch of finely chopped green herbs, and next to it at the bottom left is a small pile of finely chopped light purple onions. The colors and textures are very clear and fresh. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop, sprinkle a few whole toasted pecans and a handful of fresh parsley leaves on top right before serving. A few shavings of extra goat cheese or a light drizzle of maple syrup over the salad can also elevate the presentation and taste beautifully.

Side Dishes

This salad shines on its own but pairs wonderfully with roasted chicken, grilled pork chops, or even a warm butternut squash soup. The fresh, tangy flavors provide balance to rich mains and make for a satisfying autumn meal.

Creative Ways to Present

Serve this salad in individual mason jars for a charming lunch-on-the-go or arrange it on a large wooden board alongside sliced artisan bread and some soft cheeses for a gorgeous fall-inspired buffet. The colorful layers of romaine, cabbage, and apples make this dish visually stunning as well as delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Apple Pecan Salad with Maple-Toast Pecans and Cranberries Recipe will keep well in an airtight container in the fridge for up to two days. To preserve the crunch, store the pecans and dressing separately and toss just before serving.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The crispness of the greens and texture of the apples can become soggy once thawed.

Reheating

Since this salad is designed to be crisp and fresh, reheating isn’t ideal. Instead, enjoy any leftovers chilled and give the salad a gentle toss to refresh the flavors.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds can work well too. Just be sure to toast them with the maple syrup and spices to keep that delicious sweet-savory crunch.

What if I don’t have apple cider vinegar?

You can substitute with white wine vinegar or lemon juice. They won’t have the exact flavor profile, but will still bring that necessary acidity to the vinaigrette.

Can I make this salad vegan?

Yes! Simply omit the goat cheese or replace it with a vegan cheese alternative or toasted pumpkin seeds for a similar texture and a boost of protein.

Is this salad suitable for meal prep?

Definitely. Keep the dressing and pecans separate until you’re ready to eat, then toss everything together for a fresh and flavorful meal.

Can I add protein to make it a main dish?

Adding grilled chicken, turkey, or even roasted chickpeas would make this salad a wonderful, filling main course while maintaining its vibrant flavors.

Final Thoughts

There’s something truly special about the Apple Pecan Salad with Maple-Toast Pecans and Cranberries Recipe that makes it a standout in any season, especially fall. Its combination of crunchy greens, sweet-tart apples and cranberries, creamy goat cheese, and warm, spicy pecans tossed in a bright vinaigrette is a celebration of fresh, satisfying flavors. I can’t recommend this salad enough—try it soon and watch it become a fast favorite around your table too!

Apple Pecan Salad with Maple-Toast Pecans and Cranberries Recipe

Ingredients You’ll Need