Autumn Apple Salad with a Maple Vinaigrette
This vibrant Autumn Apple Salad features a harmonious blend of crisp Granny Smith and sweet Fuji apples served over fresh baby spinach. Enhanced with crunchy toasted pecans, salty feta, tart dried cranberries, and savory smoky turkey bacon, this dish is finished with a silky homemade maple-dijon vinaigrette. It is the perfect seasonal salad that balances sophisticated flavors with simple, wholesome components, making it an ideal choice for a quick lunch or an elegant side for a festive autumn gathering.
- Prep Time: 15
- Total Time: 15
- Yield: 2 servings
- Category: Dinner
- Method: No-cook
- Cuisine: American
- Diet: Pescatarian-friendly
Ingredients
2 cups baby spinach
1/4 cup dried cranberries
1/4 cup pecans, halved and toasted
2 tbsp feta cheese, crumbled
1/2 Granny Smith apple, thinly sliced
1/2 Fuji apple, thinly sliced
2 slices turkey bacon, cooked and chopped
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1.5 tsp Dijon mustard
Salt and black pepper to taste
Instructions
Whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl until emulsified, then season with salt and pepper to taste.
Place the washed baby spinach in a large serving bowl or on a platter.
Arrange the thinly sliced Granny Smith and Fuji apples over the bed of spinach.
Sprinkle the dried cranberries, toasted pecans, crumbled feta cheese, and chopped turkey bacon evenly over the top of the salad.
Drizzle the prepared maple-dijon vinaigrette over the salad just before serving and toss gently to coat.
Notes
For the best flavor and texture, store the vinaigrette in the refrigerator for up to 3 days. To keep apples from browning, toss the slices in a little lemon juice immediately after cutting. Feel free to substitute walnuts for pecans if preferred.