Crunchy Fall Apple Salad with Maple Vinaigrette tastes crisp, sweet-tart, and savory, with juicy apples, toasty nuts, and a maple-kissed dressing. It suits weeknights, potlucks, and lunch meal prep, and it takes about 15 minutes start to finish. I snack on extra apple slices while I whisk the dressing, quality control and all.
Why You Should Try This Crunchy Fall Apple Salad with Maple Vinaigrette
Crunchy Fall Apple Salad with Maple Vinaigrette brings crisp texture and bright autumn flavor in every bite. You get sweet apples, tangy cider vinegar, nutty crunch, and a creamy pop from feta in a balanced bowl. The maple vinaigrette hits that sweet-salty-tangy note, and the greens stay sturdy and fresh.
This salad fits a holiday table and a Tuesday lunch. It pairs with roast chicken, pork, or a cozy soup. You can scale it up for a crowd or keep it small for two.
Ingredients You’ll Need
- 5 cups chopped Tuscan kale, ribs removed and finely sliced, packed tight in the cup (massage for tenderness, or sub baby kale or spinach)
- 3 cups shredded green cabbage or bagged coleslaw mix (pantry shortcut that adds crunch)
- 2 large crisp apples, cored and thinly sliced, about 4 cups total (Honeycrisp, Pink Lady, or Granny Smith for tart bite)
- 1/4 small red onion, very thinly sliced
- 1/3 cup dried cranberries or tart cherries
- 1/2 cup toasted pecans, roughly chopped (sub walnuts or sliced almonds, use candied nuts if you like a sweet crunch)
- 1/4 cup roasted pepitas, unsalted
- 3 ounces crumbled feta or sharp white cheddar, about 3/4 cup
- Optional add-in: 4 slices crispy bacon, crumbled
Maple vinaigrette:
- 3 tablespoons pure maple syrup, Grade A dark color, robust taste
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 small shallot, minced, about 1 tablespoon
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil
- 1 teaspoon fresh lemon juice
Equipment:
- Large salad bowl
- Small jar with tight lid or a medium bowl and a whisk
- Cutting board and sharp knife
- Salad spinner
- Measuring cups and spoons
How to Make Crunchy Fall Apple Salad with Maple Vinaigrette
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
- Wash, dry, and chop the greens. Add kale to a big bowl, drizzle with 1 teaspoon olive oil and a pinch of salt, then massage for 30 seconds until it softens. Add the cabbage and toss to combine.
- Slice the apples thin so they stay crisp. Toss the slices with the lemon juice to slow browning. Add the apples and red onion to the bowl.
- Make the maple vinaigrette. Add maple syrup, cider vinegar, Dijon, shallot, salt, and pepper to a jar. Pour in the olive oil, seal the lid, and shake until the dressing looks glossy and thick.
- Finish the salad. Add cranberries, pecans, pepitas, and feta to the bowl. Pour in half the vinaigrette and toss, then add more to taste. Fold in bacon if you use it, adjust salt and pepper, and serve right away.
Tips & Tricks
- Use two apple varieties for better flavor balance, one sweet and one tart.
- Prevent browning by tossing apple slices with lemon juice.
- Toast nuts in a dry skillet for 3 to 4 minutes to boost aroma.
- Dry the greens well so the dressing clings instead of watering down.
- Massage kale with a touch of oil and salt for tender bites without wilting.
- Salt the salad lightly before dressing, then taste again after.
- Make the vinaigrette in a jar so you can shake, taste, and store in the same container.
- Add protein for a full meal, like rotisserie chicken, roasted salmon, or a scoop of quinoa.
- Swap feta with goat cheese for extra creaminess or with sharp cheddar for a savory edge.
- Short on time, use bagged slaw mix and prewashed greens.
What to Serve with Fall Apple Salad
This apple salad pairs beautifully with roast pork tenderloin, grilled chicken, or a cheesy quiche. I also love it next to butternut squash soup for a cozy lunch that still crunches. For drinks, pour sparkling apple cider or a crisp Sauvignon Blanc. Pass warm sourdough or cornbread on the side for a simple finish.
Make-Ahead and Storage
Shake the maple vinaigrette up to 1 week ahead and store it in the fridge. Olive oil may firm up, so let the jar sit at room temp for 10 minutes, then shake again.
Wash and spin the greens dry, then chill them in a sealed container lined with a paper towel for up to 4 days. Slice apples up to 24 hours ahead and toss with lemon juice, then chill in an airtight container. Toast nuts and pepitas in advance and keep them in a jar at room temp.
Keep the salad undressed for the best crunch. Once dressed, it holds for about 1 day in the fridge, though the greens soften. Skip the freezer. To refresh leftovers, add a handful of new greens and a splash of vinegar.
Nutrition Information
- Serving size: about 1 of 6 servings
- Approximate per serving: 340 calories, 27 g carbs, 4 g fiber, 8 g protein, 24 g fat, 5 g saturated fat, 17 g total sugars, 420 mg sodium
- Numbers reflect the salad as written with pecans and feta, no bacon. Values will vary with your swaps and add-ins.
Crunchy Fall Apple Salad with Maple Vinaigrette
Ingredients
Instructions
- In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large salad bowl, combine the salad greens, sliced apple, toasted pecans, and feta cheese if using.
- Drizzle the maple vinaigrette over the salad and toss gently to coat.
- Serve immediately or chill briefly before serving.