Fall salad with apples & candied pecans
The flavors of autumn come to life in this vibrant salad. It has chewy slices of baked apple, pleasantly sweet candied pecans, crumbles of vegan feta, and a drizzle of apple cider vinaigrette. Perfect for fall gatherings!
Servings: 4 people
Calories: 385kcal
Ingredients
Fall salad with apples
- 2 Pink Lady apples peeled, cored, and cut into ¼" thin half moons
- 1 cup candied pecans
- 2 green onions thinly sliced with ends removed
- 5 ounces baby spring mix or baby spinach leaves
- ½ cup vegan feta cheese
Cider Vinaigrette
- 2 Tablespoons apple cider vinegar preferably unfiltered
- 2 Tablespoons maple syrup
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon stoneground mustard
- Pinch of salt
- Pinch of pepper
Instructions
To make fall salad with apples
- Preheat oven to 375 degrees. (If you prefer apples with browned edges, preheat to 400 degrees.) Line a baking sheet with parchment paper.
- Spread the apple slices evenly across the baking sheet, being careful not to overlap. Bake the slices for 20 minutes, stopping once halfway through to flip. Remove the slices from oven and cool. (If you will be making the salad later, store the apple slices in a container in the refrigerator.)
- While the apple slices bake, make a batch of candied pecans. (Link to recipe in ingredients list.) Or use store-bought candied pecans instead.
- Add the roasted apple slices and candied pecans to a large salad bowl with green onions and baby spring mix. Top with vegan feta cheese. Serve with cider vinaigrette.
To make cider vinaigrette
- In a small bowl, whisk apple cider vinegar, maple syrup, extra virgin olive oil, stoneground mustard, salt, and pepper.
Notes
If you'd like to bake the apples ahead of time, the slices will keep for several days in the refrigerator in a covered container.
You can store the homemade candied pecans on the counter for at least two weeks without refrigerating. If you'd like to store them longer than that, they can be kept in the refrigerator for several months, or in the freezer for a year. When you're ready to use them, move them to the refrigerator to thaw.
The apple cider vinaigrette can be made several days ahead of time. Store it in the refrigerator. If the oil has separated from the vinegar or hardened, move it to the counter before serving, and allow it to come to room temperature. Then give it a shake or stir.
Alternatives to vegan feta cheese:
Instead of vegan feta cheese, add diced avocado or use store-bought vegan feta. (Violife and Herbivorous Butcher both make excellent vegan feta.)
Nutrition
Calories: 385kcal | Carbohydrates: 34g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 160mg | Potassium: 299mg | Fiber: 5g | Sugar: 23g | Vitamin A: 525IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg
