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Autumn Harvest Salad with Apples, Candied Pecans and Maple Vinaigrette

Autumn harvest salad combines crisp apples, dried cranberries, goat cheese, and homemade candied pecans with a shaken maple vinaigrette. The sweet, crunchy toppings balance the tender spring mix for a colorful seasonal salad.
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Prep Time 15 minutes
Cook Time 6 minutes
cooling 10 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Candied pecans
  • 0.25 cup granulated sugar
  • 1 tbsp water
  • 0.25 tsp ground cinnamon
  • 1 cup pecans halves
Maple vinaigrette
  • 2 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
  • 0.25 cup olive oil
Salad
  • 5 oz baby spring mix
  • 2 apples medium, crisp, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 4 oz goat cheese crumbled

Equipment

  • 1 10-inch skillet
  • 1 jar with a tight-fitting lid

Method
 

Candy the pecans
  1. Combine the sugar, water, and cinnamon in a 10-inch skillet over medium-low heat, stirring until the sugar dissolves and the mixture bubbles, 1 to 2 minutes.
  2. Add the pecans and cook, stirring constantly, until the coating crystallizes and clings to the pecans, 3 to 5 minutes.
  3. Spread the pecans on parchment and cool for 10 minutes.
Make the vinaigrette
  1. Combine the maple syrup, vinegar, Dijon, salt, pepper, and olive oil in a jar with a tight-fitting lid and shake until emulsified.
Assemble the salad
  1. Put the spring mix, apples, cranberries, and goat cheese in a large salad bowl.
  2. Pour over all the vinaigrette and toss gently.
  3. Scatter the cooled candied pecans over the top.

Notes

For crisp apples and spring mix, assemble just before serving. Store the undressed salad and vinaigrette separately in the refrigerator for up to 2 days, and keep extra candied pecans airtight at room temperature for up to 1 week; freezer: no. For a dairy-free swap, use plant-based cheese in place of the goat cheese.