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Flatlay of a large bowl of apple pecan salad with two halves of an apple around the plate, all underneath a blue cloth napkin
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Apple and Candied Pecan Salad with Spiced Cider Vinaigrette

This Apple and Candied Pecan Salad is now my go-to fall and winter salad, with matchstick apples for crunch, parmesan for saltiness, candied pecans for sweetness, and tossed in a show-stopping spiced apple cider vinaigrette.
Prep Time10 minutes
Total Time10 minutes
Course: Dinner, Salad
Cuisine: American
Keyword: fall salad, winter salad
Servings: 4 people
Calories: 420kcal

Ingredients

For the dressing:

  • ¼ cup apple cider vinegar
  • 2 teaspoons honey
  • ¼ cup candied pecans or plain*
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • pinch curry powder
  • ½ cup olive oil

For the salad:

  • 4 cups Spring mix or other assorted greens
  • 1 apple cut into 1" matchsticks
  • ¼ cup parmesan flakes
  • ½ cup candied pecans

Instructions

  • Place all of the dressing ingredients except for the olive oil in a good processor. Process on high until all the mixture is smooth and incorporated.
  • Assemble the salad: Place greens in a large bowl, toss in apple, parmesan, and candied pecans. Enjoy!

Notes

*To Make candied pecans: This Southern candied recipe is my absolutely easiest and favorite way to make the salad that much more special. 
Storage: When tossed with the dressing, this salad is best eaten as soon as it's made. Before you dress the salad, you can store the leftovers in an airtight container in the refrigerator for one day. 

Nutrition

Serving: 1cup | Calories: 420kcal | Carbohydrates: 20g | Protein: 4g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 4mg | Sodium: 340mg | Potassium: 138mg | Fiber: 2g | Sugar: 15g | Vitamin A: 529IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 1mg