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Apple Pecan Blue Cheese Harvest Salad

A vibrant, crunchy salad featuring crisp apples, toasted pecans, salty blue cheese crumbles, and a tangy maple vinaigrette. Perfect for lunch or a light dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Harvest
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 5 oz mixed greens or spring mix
  • 2 cups baby spinach
  • 2 large firm apples e.g., Honeycrisp, Fuji, sliced thin
  • 0.5 cup pecans toasted
  • 0.5 cup blue cheese crumbled (Gorgonzola or Roquefort)
  • 0.25 small red onion very thinly sliced (optional)
Maple Vinaigrette
  • 0.25 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard for emulsification
  • 0.5 tsp salt
  • 0.25 tsp freshly ground black pepper

Equipment

  • Small skillet (for toasting)
  • Large mixing bowl
  • Small whisk or jar with lid

Method
 

  1. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Cool completely.
  2. Prepare vinaigrette: In a jar, combine apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake well.
  3. While whisking continuously, slowly drizzle in the olive oil until the dressing emulsifies and becomes thick and glossy (viscous).
  4. In a large bowl, combine the mixed greens and spinach. Add about half of the vinaigrette and toss gently to coat.
  5. Add the sliced apples, cooled pecans, and red onion (if using) to the bowl. Toss very gently.
  6. Transfer the salad to a serving bowl or plates. Scatter the blue cheese crumbles over the top just before serving.

Notes

Ensure greens are thoroughly dry before dressing to prevent dilution. The Dijon mustard is key to creating a viscous dressing that clings to the leaves. Use a firm, sweet apple variety for the best crunch.