Apple Pecan Salad

Apple Pecan Salad Recipe – This fall salad is always a hit come cooler weather. But it’s so good you’ll want it around all year long. With fresh greens, crisp apple slices, candied pecans, blue cheese crumbles, and the most amazing homemade balsamic vinaigrette, how could you not?

Getting ready to dress a perfectly balanced apple pecan salad

There’s just something about this salad. The combination of flavors and the varied textures hits all the right notes. Though it’s perfect for complementing elaborate holiday meals, it makes a beautiful side salad for any meal. 😍

While Wendy’s apple pecan salad is only available part of the year, this not-quite copycat recipe is here for year-round. You can even make this salad as a whole meal if you’d like. Just add your favorite protein or some whole grains, and you’ll fill up quick!

Content…

Is it Good for You?
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storage
What to Serve
More Sensational Salad Recipes to Try

Drizzling the balsamic vinaigrette over a freshly assembled apple pecan salad

Is Apple Pecan Salad Healthy?

I’m not a nutritionist, but apple pecan salad is pretty healthy despite containing a few sweet ingredients. Of course, you’ll need to make the call based on your specific dietary restrictions.

I can say there are loads of good-for-you nutrients in the greens, apples, and pecans. Plus, the balsamic vinaigrette is homemade with no preservatives or unnecessary chemicals. 👍🏿

Recipe Ingredients

Ingredients for this recipe
  1. Leafy Greens – The base of this salad is totally customizable, but I like to go with mixed greens, spinach, and romaine lettuce.
  2. Savory Toppings – Red onions plus blue cheese add loads of flavor here. Roasted pecans can replace candied to lean more toward savory.
  3. Sweet Toppings – Fresh apples and dried cranberries add color, subtle sweetness, and tang. If you have a sweet tooth, use candied pecans instead of roasted. Leftover apples can be used in up my tasty fried apples recipe.
  4. Dressing – Extra virgin olive oil, balsamic vinegar, minced garlic, lemon juice, and honey Dijon mustard deliver a tasty balsamic vinaigrette. No worries if you don’t have balsamic vinegar; red and white wine vinegar also work well.

How to Make Apple Pecan Salad

Make the dressing and assemble the recipe
  • Make the Vinaigrette -In a small bowl, whisk the olive oil, balsamic vinegar, minced garlic, lemon juice, and honey Dijon mustard until fully combined. Add salt and pepper to taste.
  • Adjust Seasonings – Give the dressing a taste test and adjust the ingredients as you see fit. If too tart, add more honey. If too sweet, add more vinegar or lemon juice. Store in a glass jar for 3-6 days in the fridge if not using immediately.
  • Assemble – Place the mixed greens, sliced apples, dried cranberry, blue cheese, roasted or candied pecans, and apple slices in a large serving bowl.
  • Serve – Right before serving, pour dressing over salad and toss to combine. Adjust dressing to preference with more or less as needed. Enjoy!
Tossing a freshly assembled apple pecan salad with the balsamic vinaigrette

Recipe Variations

  1. Make a chicken apple pecan salad the next time you grill chicken breasts. Or make it a black and blue dinner salad with blackened salmon.
  2. Add whole grains and legumes for a heartier vegetarian salad. Chickpeas, quinoa, lentils, and barley are delicious and nutritious ingredients in a plant-based diet.
  3. Stir in a tablespoon of pomegranate juice to create a pomegranate vinaigrette dressing.
  4. Roasted fall veggies also taste great with this salad. Try some cubed, roasted sweet potato, for example. 

Tips and Tricks

  1. After washing the greens, make sure they are nice and dry. A salad spinner or buying pre-washed greens achieves this. The drier they are, the crisper the lettuce stays, and the better the dressing will coat the salad.
  2. Toss the apple slices in lemon or fresh pineapple juice to keep them from turning dark as quickly.
  3. Reduce the mess by tossing this salad in an oversized bowl. You can always mix it there, then transfer it to a smaller, prettier serving bowl.
  4. Be frugal with the salad dressing to start. You can always add more, but there’s no undoing an overly dressed, soggy salad. 

Make-Ahead Instructions

You should chop the apples and dress the salad at the last minute; otherwise, the lettuce can get soggy and the apples turn brown. That said, there are quite a few steps you can complete ahead of time. The day ahead, you can wash and dry your greens, crumble the blue cheese, mix the dressing, and candy the pecans.

Serving and Storage Instructions 

Serve this salad just after assembling. You can serve it pre-dressed or keep the vinaigrette on the side.

Store leftover salad and dressing separately if possible and consume them ASAP. Over time, the lettuce wilts and the apples brown.

What Goes With Apple Pecan Salad

I love to serve apple pecan salad with some steamy sweet potato soup and homemade no-knead bread. It also goes well with elaborate meals like a spatchcock turkey with cornbread dressing. 😋

More Sensational Salad Recipes to Try

  1. Pineapple Cucumber Salad
  2. Salmon Salad
  3. Fattoush Salad
  4. Black Bean and Corn Salad
  5. Bacon Broccoli Salad

Apple Pecan Salad

This fall salad is always a hit come cooler weather. But it's so good you'll want it around all year long. With fresh greens, crisp apple slices, candied pecans, blue cheese crumbles, and the most amazing homemade balsamic vinaigrette, how could you not?
5 from 1 vote

Ingredients

Balsamic Vinaigrette

  • cup (80ml) olive oil
  • ¼ cup (60ml) balsamic vinegar
  • 2 cloves garlic, minced
  • ¼ cup (60ml) fresh lemon juice
  • 2-3 tablespoons (42-63g) honey
  • 2 teaspoons (10-11g) Dijon mustard
  • salt and pepper to taste

Apple Pecan Salad

  • 4 cups (300g) mixed greens, spinach, or romaine lettuce
  • 2 medium apples, thinly sliced
  • ½ cup (60g) dried cranberries
  • ½ cup (112-115g) blue cheese
  • ½ cup (75g) roasted pecans or candied pecans
  • ¼-⅓ cup (28-40g) sliced red onions

Instructions

The Dressing

  • Whisk olive oil, balsamic vinegar, minced garlic, lemon juice, honey, and Dijon mustard until fully combined. Add salt and pepper to taste.
  • Adjust ingredients to taste: if it's too tart, add more honey; if it's too sweet, add more lemon juice or vinegar. Use immediately or store in the refrigerator, covered, for up to 3 days.

The Salad

  • Place mixed greens, sliced apples, dried cranberries, blue cheese, candied pecans, and apple slices in a large serving bowl.
  • Right before serving, pour the balsamic vinaigrette dressing over the salad and mix to combine. Adjust dressing to preference with more or less as needed. Enjoy!

Tips & Notes:

  • After washing the greens, make sure they are nice and dry. A salad spinner or buying pre-washed greens achieves this. The drier they are, the crisper the lettuce stays, and the better the dressing will coat the salad.
  • Toss the apple slices in lemon or fresh pineapple juice to keep them from turning dark as quickly.
  • Reduce the mess by tossing this salad in an oversized bowl. You can always mix it there, then transfer it to a smaller, prettier serving bowl.
  • Be frugal with the salad dressing to start. You can always add more, but there’s no undoing an overly dressed, soggy salad.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:

Serving: 120g| Calories: 652kcal (33%)| Carbohydrates: 58g (19%)| Protein: 13g (26%)| Fat: 45g (69%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 8g| Monounsaturated Fat: 25g| Cholesterol: 22mg (7%)| Sodium: 713mg (31%)| Potassium: 779mg (22%)| Fiber: 7g (29%)| Sugar: 39g (43%)| Vitamin A: 2981IU (60%)| Vitamin C: 67mg (81%)| Calcium: 228mg (23%)| Iron: 3mg (17%)

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5 from 1 vote (1 rating without comment)

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