This apple pecan salad is ideal for a light lunch or a holiday side. It combines crisp apples, dried cranberries, toasted pecans, raw broccoli and shaved Parmesan, all tossed in a sweet-tangy maple vinaigrette for a true taste of fall.
There’s a beloved local salad shop in Montreal that inspired this bowl: big, satisfying salads with bold textures and flavors. I kept that spirit when assembling this apple pecan salad—plenty of mix-ins so it stands on its own without meat, yet pairs beautifully with a roast or simple protein if you prefer.
This version layers tart-sweet apple slices with chewy dried cranberries, crunchy toasted pecans, raw broccoli florets and Parmesan shavings. The homemade maple vinaigrette ties everything together with caramel-like sweetness and bright acidity.
If you want to add protein, grilled chicken strips or crispy bacon are great options, and swapping Parmesan for blue cheese will push this closer to a restaurant-style apple pecan chicken salad. Serve it alongside roasted pork or a sweet potato frittata for a cozy fall meal.
Why This Is a Great Fall Salad
Versatile. It’s equally at home as a side for roasted meats or as a stand-alone lunch.
Quick and easy. With a few fresh ingredients and pantry staples you can toss this salad together in minutes.
Seasonal flavors. Crisp apples, toasted nuts and maple vinaigrette make it feel perfectly autumnal without relying on pumpkin spice or heavy mains.
Ingredient Notes
For the Salad
Mixed Salad Greens
Use your favorite greens: spring mix, baby spinach, romaine, or a baby kale blend. Delicate mixes work well when serving as a side; heartier greens like kale or chard suit a main-course salad.
Broccoli Florets
Raw broccoli adds crunch and substance. Use bite-sized florets or thinly slice them so they’re easy to eat. They bring color, texture and nutrients to the mix.
Apple
Choose a tart-sweet variety such as Honeycrisp or Granny Smith. Slice thinly so the apple blends into each bite and balances the dried cranberries and pecans.
Parmesan Cheese
Shaved Parmesan contributes a savory, nutty note. You can substitute goat cheese, feta or blue cheese depending on your preference.
Toasted Pecans
Toasting intensifies flavor and adds crunch. Spread pecans on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until fragrant; cool before adding to the salad.
Dried Cranberries
Sweet-tart dried cranberries pair beautifully with crisp apples and toasted nuts, giving chewy contrast and color.
For the Maple Dressing
This simple maple vinaigrette blends sweet maple syrup with a little mayonnaise for body, white wine vinegar for brightness, and olive oil to round it out.
Maple Syrup
Adds natural sweetness and a caramel-like depth.
Mayonnaise
Gives the dressing creaminess and helps emulsify the oil and vinegar for a smooth texture.
White Wine Vinegar
Provides acidity to balance the maple’s sweetness.
Olive Oil
Use extra virgin olive oil for flavor and healthy fats.
How to Make Apple Pecan Salad – Step by Step
1. In a large bowl, combine the mixed greens, broccoli florets, thinly sliced apples, shaved Parmesan, toasted pecans, dried cranberries and sliced green onion.
2. In a small bowl, whisk together 2 tablespoons maple syrup, 2 tablespoons mayonnaise and 2 tablespoons white wine vinegar. While whisking, slowly drizzle in 1/4 cup olive oil until the dressing is smooth and emulsified.
3. Toss the desired amount of dressing with the salad until everything is evenly coated. Serve immediately.
Recipe Variations
Add grilled chicken, crispy bacon, or pan-fried tofu to make this a heartier main. Swap Parmesan for goat cheese, feta or blue cheese to change the flavor profile. For extra sweetness and crunch, use candied pecans instead of toasted pecans.
Storage Instructions
Store leftover salad and dressing separately. The prepared salad will keep in an airtight container in the refrigerator for up to 3 days, though textures are best the first day. The maple vinaigrette will keep in the fridge for about a week—shake or whisk before using.
More Favorite Salad Recipes on the Blog
Strawberry Goat Cheese Salad
Roasted Sweet Potato Feta Salad
Greek Chicken Salad
Ancient Grains Salad
Fall Salad with Maple Vinaigrette
Ingredients
- 5 oz mixed greens
- 1/2 cup broccoli florets, thinly sliced
- 1 apple, thinly sliced
- 1 oz Parmesan, shaved
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
- 1 green onion, thinly sliced
Maple Dressing
- 2 tablespoon maple syrup
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- 1. In a large bowl, combine the salad ingredients.
- 2. In a small bowl, whisk together maple syrup, mayonnaise, and white wine vinegar. Slowly drizzle in olive oil while whisking until smooth and emulsified.
- 3. Toss the desired amount of dressing with the salad ingredients until well coated. Serve immediately.