Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette is the answer when dinner needs something fresh, fast, and a little bit special. I love a cozy casserole as much as anyone, but some nights my body just begs for crunch and brightness. This salad is the one I make when apples are at their best and I want something that wakes up my taste buds. It has juicy, crisp apples, buttery pecans, and a zippy dressing that takes about five minutes to whisk together. It’s simple, satisfying, and just feels like fall in the best way.
The Story Behind This Recipe
From my kitchen to yours—Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette mixes everyday ingredients with a buttery finish. Tested, tasted, and ready for your table. Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette is the answer when dinner needs something fresh, fast, and a little bit special. I love a…
Why I Recommend Evercrisp Apples in this Salad
Crunch that holds up
When you want a salad that tastes great even after a little time on the table, you need an apple that stays snappy. Evercrisp apples are my go-to because they’re incredibly crisp and sweet with just enough tart edge. They don’t go mealy, and they don’t brown as quickly as some other varieties if you toss them with a splash of lemon. That steady crunch is what makes this salad so satisfying, especially with creamy cheese and nutty pecans in the mix.
Flavor matters too. Because Evercrisp apples are naturally sweet and very aromatic, they balance the tang of the apple cider vinaigrette without needing lots of added sugar. That means the dressing can stay light and bright, and the greens still shine. If you can’t find Evercrisp, I’ve got backup suggestions below, but if you spot them, grab a few and thank me later.
For a little extra magic, swap plain pecans for candied ones. If you’ve never made them at home, here’s a simple guide I rely on: candied pecans recipe. They add sweet crunch that plays perfectly with juicy apples and salty cheese.
Here’s a quick at-a-glance note that helps searchers find what they need for this salad and dressing:
And yes, this is the exact kind of apple that turns a simple bowl of greens into a memorable Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette.
What variety of apples are best for salad?
Balance of sweet and tart
Choosing apples for salad comes down to flavor and texture. You want something crisp, juicy, and sturdy. Evercrisp is my number one for those reasons. Honeycrisp is a classic that’s easy to find and has big crunch with a sweet bite. Pink Lady is tart and crisp, which is great when your dressing leans a bit sweet. Fuji is very sweet and juicy, though it can tip the salad toward dessert if you also use candied nuts and sweet cheese. Gala is mild and pleasant if you’re serving kids or picky eaters.
Here’s a simple way to decide. If your greens are peppery like arugula, choose a sweeter apple. If your greens are mild like romaine or butter lettuce, try a tart apple to bring some contrast. And if you’re mixing in salty cheese like feta, both sweet and tart apples will work, because the cheese keeps the sweet notes in check.
Also, if you’re in salad mode and want more inspiration, check out the full collection here: our salad recipes. There’s something for every kind of craving.
Once you’ve got your apples sorted, you’re halfway to a great bowl. The rest is all about texture and balance. 
Pecans are a natural addition to fall green salad
There’s a reason pecans and apples are best friends in autumn salads. Pecans bring buttery richness and a gentle toastiness that makes the greens taste fuller. I always toast my nuts for a few minutes in a dry skillet until they smell nutty. That little step wakes up the flavor and keeps them crisp, even after dressing hits the salad.
You can go two ways with pecans. Use plain toasted pecans for a cleaner, nutty flavor that leans more savory. Or use candied pecans for a crunchy, sweet finish that tastes like the holiday season in the best way. If you want another sturdy side salad to sit next to this one at a potluck, this broccoli cauliflower salad is reliable, crunchy, and crowd-friendly.
“I made this for a small family dinner and everyone asked for the recipe. The toasted pecans and crisp apples were the best part, and the dressing was bright without being too sweet.”
The key is to keep the pecans in big pieces. Halves or a rough chop work best, so you actually taste them in each bite. If they’re chopped too fine, they get lost in the greens.
How to make apple pecan salad
Ingredients
- 5 to 6 cups mixed greens, washed and dried well
- 2 Evercrisp apples, cored and thinly sliced
- 3/4 cup pecans, toasted or candied
- 1/3 cup crumbled feta or goat cheese
- 1/4 small red onion, thinly sliced
- Optional add-ins: dried cranberries, thinly sliced celery, shaved Parmesan
- For the tangy apple cider vinaigrette: 1/4 cup apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small garlic clove finely grated, 1/3 cup extra virgin olive oil, pinch of salt and pepper
Directions
- Make the dressing: Whisk vinegar, Dijon, honey, and garlic. Slowly stream in olive oil while whisking until the dressing looks glossy and slightly thick. Season with salt and pepper.
- Prep the apples: Slice just before serving. If prepping ahead, toss slices with a teaspoon of lemon juice to slow browning.
- Toast the pecans: Warm a dry skillet over medium heat. Add pecans and stir until fragrant, 3 to 5 minutes. Remove to cool.
- Assemble: In a large bowl, layer greens, apples, pecans, red onion, and cheese.
- Dress and toss: Add a little dressing to start and toss gently. Taste and add more as needed. You want everything lightly coated, not soggy.
The first time I made this, I used a sweeter vinaigrette and it drowned out the apples. Ever since, I keep the dressing bright and just slightly sweet so the fruit and nuts stand out. It’s honestly the perfect balance for a Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette.
Serving this at a fall get-together? Pair the salad with a simple dessert like these cute apple pie cheesecake trifles. They look fancy, but they’re easy enough to throw together while the salad greens dry in the spinner.
Tips for turning it into a dinner salad
Make it a full meal
- Add protein: Sliced grilled chicken, pan-seared salmon, or roasted chickpeas for a vegetarian option. Leftover rotisserie chicken works too.
- Bulk it up: Toss in cooked farro or quinoa. Both grains add chew and soak up extra vinaigrette.
- Swap the greens: Use a sturdy mix like baby kale and romaine if you’re adding warm proteins so the greens do not wilt instantly.
- Creamy touch: Avocado slices add richness that pairs well with tart dressing and crunchy pecans.
- Make ahead: Combine greens, nuts, and onions in a bowl, refrigerate covered. Add apples, cheese, and dressing right before dinner so everything stays crisp.
If you love salads that really satisfy, you might also enjoy browsing ideas like these party-friendly bowls alongside sandwiches or soups. For quick weeknights, I often keep cooked chicken and a jar of dressing ready so a Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette comes together in minutes. And if you’re planning a whole menu, this salad roundup is an easy way to pick a seasonal side without overthinking.
Common Questions
Can I prep this salad ahead?
Yes. Wash and dry the greens, toast pecans, and mix the dressing up to 2 days ahead. Slice apples right before serving or toss them in lemon juice and store airtight for a few hours.
What greens work best?
Spring mix is great, but I like a mix of tender greens with something sturdy like romaine or baby kale. That combo holds up well under the vinaigrette.
How do I stop apples from browning?
Toss slices with a teaspoon of lemon juice or a splash of the apple cider vinaigrette. Keep them covered and cold until serving.
Do I have to use feta?
No. Goat cheese is lovely and creamy. Shaved Parmesan adds a salty bite. Even sharp cheddar works for a cozy fall vibe.
Is the dressing very tart?
It’s bright and zippy. Adjust honey to taste if you prefer a little more sweetness. Start small and build from there.
Let’s make your next salad night easy and delicious
This salad is everything I want in a weeknight bowl of greens: crisp apples, buttery pecans, and a lively dressing that wakes up the whole plate. Once you’ve made it once, you’ll probably memorize the dressing and start tossing it on everything. If you want more inspiration and a slightly different take, I like the version from Apple Pecan Salad with Apple Cider Vinaigrette – Southern Bite and this equally vibrant Apple Cider Vinaigrette on Fall Salad. Give this Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette a try this week and let me know how you made it your own. I bet it’ll become a regular on your table too.
Crisp Apple Pecan Salad
Ingredients
Method
- Whisk together the apple cider vinegar, Dijon mustard, honey, and grated garlic.
- Slowly stream in the olive oil while whisking until the dressing becomes glossy and slightly thick.
- Season with salt and pepper to taste.
- Slice the apples just before serving to maintain crispness. If preparing ahead, toss the slices with a teaspoon of lemon juice to prevent browning.
- In a dry skillet over medium heat, add the pecans and stir until fragrant, about 3 to 5 minutes. Remove from heat to cool.
- In a large bowl, layer the mixed greens, sliced apples, toasted pecans, red onion, and cheese.
- Add a small amount of dressing and toss gently. Taste and add more dressing as needed to lightly coat, without making it soggy.
