Fall salad with apples & candied pecans

Pumpkin gets all of the trumpets, confetti, and fanfare. But for my money, autumn is all about apples.

Trips to the orchard pay dividends in apple cinnamon pancakes, apple chutney, apple quesadillas, and roasted Brussels sprouts with apples.

And of course, one more option for good measure – a fall salad with roasted apple slices, candied pecans, green onions, and vegan feta on a bed of baby spinach.

This seasonal salad was inspired by a dish my sister-in-law brings to our extended family Thanksgiving every year. I always look forward to a big bowlful of it.

But there’s no reason that you have to wait until the fourth Thursday in November to try it.

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This autumnal starter includes slices of apples that are cooked until dry and a little chewy.

They’re not quite as dry as dehydrated apples or jerky. They still have some moisture in them.

Baking intensifies their sweetness and brings their inherent fruit flavor front and center.

For the apple slices, I recommend a slightly tart apple with a good crisp bite. Pink Lady apples or Honeycrisp are my go-to options here.

Baked apple slices are ideal for make ahead salads, because you don’t have to worry about them oxidizing and turning brown.

After baking, they will retain their yellow color. You can keep them in the refrigerator for several days with no degradation of flavor or appearance.

The baked apple slices would also be a nice addition to a vegan cheeseboard, or eaten straight out of the refrigerator as a snack.

I like to make candied pecans on the stovetop. They only take five minutes to make and a few simple ingredients.

When you make them from scratch, you also have the option of adding your preferred flavor additions like cinnamon, vanilla, smoked paprika, or cayenne to really personalize the flavor.

However, if you’d rather skip a step, you can buy them already made. Candied pecans are sold in grocery stores with the other nuts.

At the holidays when I’m already cooking a zillion things, I’ve been known to pick up a bag from Trader Joe’s and call it a day.

This salad is topped with my favorite vegan feta cheese. It’s a soy-free cheese made with almonds. It’s baked in the oven until firm. Then you crumble it by hand.

I always keep a batch in the refrigerator. Plus, it’s easy to make extra and store it in the freezer for cheese emergencies.

By using almond based feta, you get some added protein in the salad, which gives it staying power. That’s especially handy if you’re serving it as an entrée.

If you’d prefer to use a store-bought option, Violife or Herbivorous Butcher feta, or cubed avocado would also be delightful here.

This tangy vinaigrette is made with a few simple ingredients that are reminiscent of fall.

It’s mildly sweet with a perfect balance of tang from apple cider vinegar, and sweetness from maple syrup. Stoneground mustard gives it a fuller viscosity. Then it’s finished with extra virgin olive oil, salt, and pepper.

This tangy tart dressing has a terrific apple bite. It is especially nice on baby spring mix, spinach, and other lighter greens. However, it has enough flavor that it can stand up to heartier greens like massaged kale.

Bake for 20 minutes, stopping to flip once halfway through.

While the apple slices bake, make a batch of candied pecans. Or you can buy packaged candied pecans and save a step.

Pour baby spring mix or baby spinach into a salad bowl along with green onions. Top with baked apple slices, candied pecans, and vegan feta.

Toss with cider vinaigrette, to taste. Or allow guests to pour the dressing on their individual salads.

This fall salad can be a meal on its own with crusty bread, oil, and dukkah. Or you could add croutons to the salad to make it even more satiating.

Have a soup and salad lunch with split pea soup or creamy vegan mushroom soup.

For a fancier affair, serve it with vegan arancini, stuffed peppers, vegan risotto, or vegan pot pie.

Feeling festive? Enjoy it with vegan skewers or Thanksgiving leftovers sandwiches.