Apple Pecan Salad

This apple pecan salad is a wonderful mix of textures and flavors. It has crisp greens, sweet apples, crunchy candied nuts, and tangy blue cheese, all brought together with a zesty homemade dressing.

Putting this salad together is straightforward and takes about 30 minutes. It’s an easy way to add something special to a weeknight meal or serve as an elegant side for a holiday dinner.

Why will you love Apple Pecan Salad?

Making your own candied pecans takes just a few minutes on the stove and in the oven, adding a warm, sweet crunch that store-bought versions can’t match.

The vinaigrette uses a blend of juices and vinegars for a balanced flavor that is both bright and slightly sweet, complementing the apples and cheese.

Assembling the salad just before serving ensures every ingredient stays fresh and crisp, from the delicate spring mix to the thinly sliced apples.

Apple Pecan Salad Ingredients

• Apples: Choose a firm, crisp variety that resists browning, like Honeycrisp, Fuji, or Gala. A mix of red and green apples can add nice color.

• Pecans: Using pecan halves gives the best texture for candying. Walnuts are a good substitute if you prefer.

• Blue Cheese: Gorgonzola is a great choice for its creamy texture and milder flavor. If you want a sharper taste, use a classic blue cheese. Feta is a good alternative for those who dislike blue cheese.

• Spring Mix: Any mixed baby greens will work. You can also use a base of spinach or arugula for a different flavor profile.

• Pineapple Juice: This adds a subtle tropical sweetness to the dressing. If you don’t have it, you can substitute with more apple cider vinegar or a bit of orange juice.

Exact quantities are in the recipe card below.

How to Make Apple Pecan Salad

Step 1: Candy the Pecans

First, prepare the candied pecans. You will melt butter and brown sugar in a skillet, then toss in the pecans to coat them in the sweet mixture. After a quick bake in the oven, let them cool completely on a baking sheet until they become crunchy.

Step 2: Whisk the Vinaigrette

Next, make the dressing. Simply combine all the vinaigrette ingredients in a jar with a tight-fitting lid and shake well, or whisk them together in a bowl. This can be done while the pecans are cooling.

Step 3: Assemble the Salad

When you are ready to serve, place the spring mix in a large bowl. Top it with the sliced apples, dried cranberries, crumbled blue cheese, and the cooled candied pecans. Drizzle with your desired amount of dressing, toss gently, and serve right away.

What to Serve with Apple Pecan Salad

This salad is a great accompaniment to roasted chicken or pork tenderloin. It can also be served as a light lunch on its own.

Helpful Tricks for Apple Pecan Salad

You can make the candied pecans and the vinaigrette up to 3 days in advance. Store the pecans in an airtight container at room temperature and the dressing in the refrigerator.

For the best texture, dress the salad just before serving to keep the greens from becoming soggy.

Use any crisp, sweet apple you enjoy. Fuji, Gala, and Honeycrisp are all great options.

If you are not a fan of blue cheese, try crumbled feta or shaved Parmesan instead.

How to Store and Freeze Apple Pecan Salad

Store leftover salad and dressing separately. The dressing will keep in an airtight container in the refrigerator for up to 5 days. The undressed salad components can be stored in the fridge for 1-2 days, though the apples may brown.

Apple Pecan Salad Recipe FAQs

Can I make this salad ahead of time?

It’s best to assemble it right before serving. However, you can prepare the components ahead. The candied pecans can be stored at room temperature for 3 days, and the dressing can be refrigerated for up to 5 days. Slice the apples just before assembling to prevent browning.

What can I use instead of pecans?

Candied walnuts or almonds would be delicious substitutes. Follow the same method for candying them.

Can I use a store-bought dressing?

Yes, if you’re short on time, a good quality balsamic or raspberry vinaigrette would work well with the flavors in this salad.

Apple Pecan Salad

Crisp apples, tangy blue cheese, sweet candied pecans, and dried cranberries tossed in a bright vinaigrette.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Ingredients

  

FOR THE CANDIED PECANS

• 1 cup pecan halves 110g
• 2 teaspoons unsalted butter 10g
• 1/4 cup packed light brown sugar 50g
• 1 tablespoon water 15ml
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon

FOR THE VINAIGRETTE

• 2/3 cup olive oil 160ml
• 1/3 cup apple cider vinegar 80ml
• 1 tablespoon white vinegar 15ml
• 3 tablespoons fresh lime juice 45ml
• 3 tablespoons pineapple juice 45ml
• 1/4 cup honey 85g
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder

FOR THE SALAD

• 1 package spring mix (280g) 10-ounce
• 3 crisp sweet apples , cored and thinly sliced, like Honeycrisp or Fuji
• 4 ounces blue cheese or Gorgonzola crumbled, 115g
• 2/3 cup dried cranberries 85g

Instructions

 

• Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
• To make the candied pecans, melt the butter in a small skillet over medium heat. Stir in the brown sugar, 1/2 teaspoon of salt, and water until the sugar has dissolved completely.
• Add the pecan halves to the skillet. Cook for about 3 minutes, stirring constantly to coat the nuts evenly. Watch carefully to ensure the sugar does not burn.
• Remove the skillet from the heat and stir in the cinnamon. Spread the pecans in a single layer on the prepared baking sheet and bake for 5 minutes.
• Let the pecans cool completely on the baking sheet. They will become hard and crunchy as they cool down.
• While the pecans cool, prepare the vinaigrette. In a medium bowl or a jar with a lid, combine the olive oil, apple cider vinegar, white vinegar, lime juice, and pineapple juice.
• Add the honey, 1 teaspoon of salt, black pepper, and garlic powder. Whisk or shake vigorously until the dressing is well combined.
• In a large salad bowl, combine the spring mix, sliced apples, crumbled blue cheese, and dried cranberries.
• Add the cooled candied pecans to the bowl. Drizzle with about half of the vinaigrette and toss gently to coat. Add more dressing if desired and serve immediately.

Notes

You can make the candied pecans and the vinaigrette up to 3 days in advance. Store the pecans in an airtight container at room temperature and the dressing in the refrigerator.

For the best texture, dress the salad just before serving to keep the greens from becoming soggy.

Use any crisp, sweet apple you enjoy. Fuji, Gala, and Honeycrisp are all great options.

If you are not a fan of blue cheese, try crumbled feta or shaved Parmesan instead.

Keyword apple pecan salad, apple salad, candied pecans, fall salad, holiday side dish