Crunchy Fall Apple Salad with Maple Vinaigrette is a bright, fresh mix that celebrates the flavors of autumn. Crisp apples, crunchy nuts, and leafy greens come together with a sweet and tangy maple dressing that feels perfect for the season. The salad offers a great balance of textures and a little hint of sweetness that makes every bite enjoyable.
I love making this salad when the weather starts to turn cooler. The maple vinaigrette is my favorite part—it’s easy to whip up and adds just the right amount of flavor without being too heavy. Sometimes I like to add a sprinkle of cinnamon or a handful of dried cranberries for an extra pop of fall goodness. It’s one of those salads that always feels special but takes very little effort to prepare.
This salad is great on its own as a light lunch, or I’ll serve it alongside roasted chicken or pork for a simple dinner. I find it refreshing and satisfying, especially when the apples are still crisp and juicy. If you’re looking for a way to enjoy the taste of fall in a healthy and tasty way, this is definitely a recipe you’ll want to keep on hand.
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Key Ingredients & Substitutions
Apples: Crisp apples like Honeycrisp or Gala give the salad a fresh crunch. If you can’t find these, Fuji or Pink Lady apples work well. Keep the skin on for extra flavor and color.
Nuts: Toasted walnuts or pecans add a lovely crunch and a nutty flavor. You can swap these for almonds or hazelnuts if preferred.
Cheese: Blue cheese gives a nice tangy contrast, but if you prefer a milder taste, feta cheese is a great alternative. You can omit cheese for a dairy-free version.
Maple Vinaigrette: Pure maple syrup is key for natural sweetness. If you don’t have maple syrup, honey or agave nectar can be used instead.
How Do You Make a Smooth and Balanced Maple Vinaigrette?
A great vinaigrette is all about emulsifying the oil and vinegar so they blend smoothly. Here’s how I do it:
- Start by whisking together the maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
- Slowly add the olive oil in a thin stream while whisking constantly. This helps the dressing become creamy and well-mixed.
- Taste and adjust the seasoning—add more salt, pepper, or maple syrup if needed to balance sweetness and tang.
This method keeps the dressing from separating and ensures every salad bite is coated evenly.
Equipment You’ll Need
- Large salad bowl – gives you plenty of room to toss all the ingredients without spilling.
- Sharp knife – essential for slicing apples thinly and evenly.
- Cutting board – provides a stable surface for chopping and slicing.
- Small whisk or fork – helps you mix the maple vinaigrette smoothly.
- Measuring spoons and cups – for getting the right amounts of dressing ingredients.
Flavor Variations & Add-Ins
- Add grilled chicken strips for extra protein and a heartier salad.
- Swap blue cheese with goat cheese for a creamier, tangy twist.
- Include sliced pears instead of apples for a softer, sweeter flavor.
- Mix in roasted butternut squash cubes to add warmth and a subtle sweetness.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 2 medium apples (preferably crisp variety like Honeycrisp or Gala), thinly sliced
- 1/2 cup walnuts or pecans, roughly chopped and toasted
- 1/3 cup dried cranberries
- 1/3 cup crumbled blue cheese or feta cheese
For the Maple Vinaigrette:
- 2 tablespoons pure maple syrup
- 3 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare from start to finish. That includes washing and slicing the salad ingredients, toasting the nuts, and whisking together the maple vinaigrette. It’s a quick and fresh option for any meal.
Step-by-Step Instructions:
1. Prepare the Salad Base:
Start by washing your mixed salad greens thoroughly. Pat them dry or use a salad spinner to remove excess water, then place the greens in a large salad bowl. Next, thinly slice the apples with their skin on to keep that beautiful color and texture. Add the apple slices into the bowl with the greens.
2. Add Crunch and Sweetness:
Add the toasted and chopped walnuts or pecans to the salad. Toasting the nuts brings out their flavor and crunch. Sprinkle in the dried cranberries for a burst of sweetness. Finally, crumble the blue cheese or feta evenly over the top.
3. Make the Maple Vinaigrette:
In a small bowl or a jar, whisk together the maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously to create a smooth and creamy vinaigrette. Taste and adjust seasoning as needed.
4. Dress and Serve:
Drizzle the maple vinaigrette over the salad just before serving. Toss all ingredients gently to make sure everything is evenly coated with the dressing. Serve immediately and enjoy the fresh, crisp, and flavorful combination of fall ingredients.
Can I Use Frozen Apples for This Salad?
It’s best to use fresh, crisp apples for this salad. Frozen apples tend to be softer and watery once thawed, which can make the salad soggy. If you only have frozen, thaw them completely and pat dry before using, but fresh is ideal.
How Can I Make This Salad Vegan?
Simply omit the cheese or substitute with a dairy-free cheese alternative. Make sure your vinaigrette ingredients are vegan-friendly, which they usually are, as long as you use pure maple syrup and no honey.
What’s the Best Way to Store Leftovers?
Store the salad (without dressing) in an airtight container in the fridge for up to 1 day. Keep the maple vinaigrette separately and add it just before serving to prevent the greens and apples from getting soggy.
Can I Prepare the Salad Dressing Ahead of Time?
Yes! The maple vinaigrette can be made up to 3 days in advance. Store it in a sealed jar in the refrigerator and shake well before using.
