Description

A vibrant fall salad featuring crisp apples, toasted pecans, creamy blue cheese, and a tangy homemade dressing. Quick to prepare and perfect for parties, potlucks, or cozy dinners.

Ingredients

Scale

4 cups mixed salad greens (baby spinach, arugula, or spring mix)
2 large crisp apples (Honeycrisp or Granny Smith)
3/4 cup toasted pecans (halves or pieces)
1/2 cup crumbled blue cheese (Gorgonzola or Roquefort optional)
1/3 cup dried cranberries (optional but recommended)
1/4 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar (or red wine vinegar)
1 tablespoon honey (or maple syrup)
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
2 tablespoons blue cheese, finely crumbled (for dressing)
1 teaspoon lemon juice (for tossing apples, optional)

Instructions

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and bake for 5–7 minutes, stirring once, until fragrant and lightly golden. Set aside to cool.
Rinse and dry mixed greens thoroughly. Discard any wilted leaves.
Core and thinly slice apples into bite-sized wedges or matchsticks. Toss apple slices in lemon juice to prevent browning.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, pepper, and 2 tablespoons crumbled blue cheese until creamy and smooth. Adjust seasoning to taste.
In a large mixing bowl, combine greens, apples, toasted pecans, dried cranberries, and sliced red onion.
Pour dressing over salad (start with half and add more as needed). Gently toss until well coated.
Sprinkle remaining blue cheese crumbles on top for garnish.
Serve immediately for best texture. If prepping ahead, keep apples and dressing separate until ready to serve.

Notes

For nut-free, substitute toasted pumpkin or sunflower seeds. Use vegan blue cheese or omit cheese for dairy-free. Toss apples in lemon juice to prevent browning. Dressing can be made ahead and stored up to a week. Double recipe for large gatherings. Don’t overdress salad; add dressing gradually.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: About 2 cups salad per serving
Calories: 280
Sugar: 12
Sodium: 350
Fat: 20
Saturated Fat: 5
Carbohydrates: 18
Fiber: 4
Protein: 6

Keywords: apple salad, blue cheese salad, pecan salad, fall salad, party salad, Thanksgiving salad, autumn salad, gluten-free salad, easy salad, potluck salad