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Crowd-Pleasing Autumn Harvest Salad with Candied Pecans

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A vibrant fall salad featuring mixed greens, tart Granny Smith apples, dried cranberries, crumbled feta, and sweet candied pecans, all tossed in a tangy apple cider vinaigrette. Perfect for potlucks, Thanksgiving, or any autumn gathering.

Ingredients

Scale
  • 6 cups mixed salad greens (baby spinach, arugula, romaine)
  • 2 medium Granny Smith apples, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 medium red onion, thinly sliced
  • 1 cup pecan halves
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Make the candied pecans: Place a small skillet over medium heat. Melt 1 tablespoon butter. Add 1 cup pecan halves and 2 tablespoons brown sugar. Stir constantly for 3-4 minutes until sugar melts and coats pecans. Sprinkle in 1/2 teaspoon cinnamon and a pinch of salt, stir 30 seconds. Spread on parchment-lined baking sheet to cool completely.
  2. Prepare the dressing: In a small bowl or mason jar, combine 1/4 cup apple cider vinegar, 1/3 cup olive oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Add salt and pepper. Whisk vigorously or shake until emulsified. Taste and adjust seasoning.
  3. Prep the salad ingredients: Wash and dry 6 cups mixed greens. Thinly slice 2 Granny Smith apples and 1/4 red onion. Toss apple slices with a little lemon juice if desired to prevent browning.
  4. Assemble the salad: Place greens in a large bowl. Add sliced apples, 1/2 cup dried cranberries, and sliced red onion. Drizzle about half the dressing over top. Toss gently with hands or tongs until evenly coated. Add more dressing if needed.
  5. Top and serve: Sprinkle 1/2 cup crumbled feta cheese and cooled candied pecans over the salad. Toss gently or leave pecans on top for presentation. Serve immediately.

Notes

For best results, keep dressing, pecans, and feta separate until just before serving to avoid soggy salad. Double the candied pecans for extra crunch and snacking. The dressing can be made up to 5 days ahead and improves in flavor.

Nutrition

Keywords: autumn harvest salad, candied pecans, fall salad, apple cider vinaigrette, Thanksgiving salad, potluck salad

Find it online: https://cooksyla.com/crowd-pleasing-autumn-harvest-salad-with-candied-pecans/