Apple Pecan Fall Salad with Apple Cider Vinaigrette

 

Introduction

This crisp and crunchy salad is full of fall flavors. Sweet apples, tangy goat cheese, and chewy cranberries are balanced with spicy‑sweet toasted pecans. The base of romaine lettuce and purple cabbage adds freshness and crunch, while a simple apple cider vinaigrette ties everything together.

Ingredients

Salad Base

• Romaine lettuce – 3 cups, chopped

• Purple cabbage – 2 cups, shredded

• Apples – 2 medium (Honeycrisp or similar), thinly sliced

• Goat cheese – ½ cup, crumbled

• Dried cranberries – ⅓ cup

• Red onion – ½ cup, thinly sliced

Spiced Pecans

• Pecans – 1 cup

• Olive oil – 1 tbsp

• Cayenne pepper – ¼ tsp

• Honey or maple syrup – 1 tsp (optional, for extra sweetness)

• Pinch of salt

Apple Cider Vinaigrette

• Olive oil – ¼ cup

• Apple cider vinegar – 2 tbsp

• Dijon mustard – 1 tsp

• Honey – 1 tbsp

• Salt – ½ tsp

• Black pepper – ¼ tsp

Method

1. Toast the pecans:

   • In a bowl, toss pecans with olive oil, cayenne pepper, salt, and optional honey/maple syrup.

   • Spread on a skillet or baking tray and toast over medium heat for 5–7 minutes until fragrant and lightly caramelized. Set aside to cool.

2. Prepare the dressing:

   • In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified.

3. Assemble the salad:

   • In a large serving bowl, combine romaine lettuce, purple cabbage, apples, crumbled goat cheese, dried cranberries, and red onions.

   • Add the toasted pecans.

4. Dress and toss:

   • Drizzle the apple cider vinaigrette over the salad.

   • Toss gently to coat all ingredients evenly.

5. Serve:

   • Serve immediately for maximum crunch and freshness.

✅ This salad is crisp, tangy, and slightly spicy — a perfect fall and winter side dish.