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Best Fall Harvest Salad with Maple Pecans (Easy Recipe)

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This fall harvest salad with maple pecans started as a kitchen disaster but became a treasured family recipe. It’s quick, easy, and perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 1 cup pecan halves
  • 3 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 cups mixed greens (baby spinach and arugula blend)
  • 1 large Honeycrisp apple, thinly sliced
  • 1 large pear (Bartlett or Bosc), thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese or feta
  • 1/4 cup pumpkin seeds (optional)

Instructions

  1. Make the candied maple pecans: Place a large skillet over medium heat. Melt the butter, then add pecan halves and stir for 1 minute until toasty. Pour in maple syrup and salt, stir constantly for 2-3 minutes until syrup bubbles and thickens. Remove from heat and spread pecans on parchment paper to cool completely.
  2. Prepare the dressing: In a small bowl, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk until well combined and slightly emulsified. Adjust seasoning to taste.
  3. Prep the fruits: Wash and dry the apple and pear. Slice thinly (about 1/4 inch thick), leaving skin on. If not serving immediately, toss with a little lemon juice to prevent browning.
  4. Assemble the salad: Place mixed greens in a large salad bowl. Add sliced apple, pear, dried cranberries, and pumpkin seeds if using. Crumble goat cheese or feta over the top.
  5. Add the pecans and dressing: Once pecans are cool, roughly chop half and leave the rest whole. Sprinkle over salad. Drizzle about half the dressing over the salad and toss gently. Add more dressing as needed.
  6. Serve immediately: Best enjoyed right away while greens are crisp and pecans are crunchy. If making ahead, keep dressing, pecans, and greens separate until ready to serve.

Notes

For dairy-free, skip cheese or use plant-based feta. For nut allergies, replace pecans with pumpkin seeds or sunflower seeds and candy them the same way. If pecans turn out sticky, cook syrup longer next time (full 2 minutes bubbling). Let pecans cool completely on parchment paper, not in a pile. Dress salad lightly; start with half the dressing and add more as needed. Slice apples and pears right before serving to prevent browning. Let dressed salad rest 5 minutes for flavors to meld.

Nutrition

Keywords: fall harvest salad, maple pecans, easy salad recipe, autumn salad, Thanksgiving salad, quick salad, healthy salad

Find it online: https://piperplate.com/best-fall-harvest-salad-with-maple-pecans-easy-recipe/