Marry This Apple, Pecan, and Blue Cheese Salad is a crunchy and tangy recipe, which is made with crisp apples and sharp blue cheese. It’s the perfect fall salad, ready in about 15 minutes.
Jump to RecipeApple, Pecan, and Blue Cheese Salad Ingredients
For the Salad:
- 12 oz. weight Salad Greens (spring Mix)
- 2 whole Apples, cored and sliced very thin
- 1/2 cup Pecan Halves
- 1/4 cup Dried Cherries
- 6 oz. weight Blue Cheese, cut into chunks
For the Maple Vinaigrette:
- 1 Tbsp. (heaping) Dijon Mustard
- 1 Tbsp. Maple Syrup (more to taste)
- 1 tsp. Apple Cider Vinegar (more to taste)
- 1/4 cup Olive Oil
- Salt And Pepper, to taste
How To Make Apple, Pecan, and Blue Cheese Salad
- Assemble the Salad: In a large salad bowl, combine the salad greens, thin apple slices, pecan halves, dried cherries, and blue cheese chunks.
- Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the Dijon mustard, maple syrup, apple cider vinegar, olive oil, and a pinch of salt and pepper.
- Dress and Serve: Seal the jar and shake it vigorously until the dressing is well combined and emulsified. Pour a little of the dressing over the salad and toss gently to combine. Taste and add more dressing as desired. Serve immediately.
Recipe Tips
- What are the best apples for a salad? It’s essential to use a crisp, sweet-tart apple that won’t get mushy. Varieties like Honeycrisp, Gala, Fuji, or Pink Lady are all excellent choices that provide a refreshing crunch.
- How do you keep the apples from browning? If you need to slice the apples ahead of time, toss them in a little bit of lemon juice. Otherwise, the easiest way to prevent browning is to slice and add them to the salad right before you plan to toss and serve it.
- Can I toast the pecans? Yes, and you absolutely should! Toasting the pecans in a dry skillet over medium heat for 3-5 minutes until they are fragrant brings out their deep, nutty flavor and makes them extra crunchy.
- Can I make the dressing ahead of time? Absolutely. The maple vinaigrette is perfect for making in advance. It can be stored in an airtight jar in the refrigerator for up to a week. Just be sure to let it sit at room temperature for a few minutes and shake it well before using.
What To Serve With This Salad
This is a versatile and elegant salad that works as a light lunch on its own or as a beautiful side dish. It pairs wonderfully with:
- Roasted Chicken or Turkey
- Pan-seared Pork Chops
- A simple grilled Steak
- A bowl of creamy Butternut Squash Soup
How To Store This Salad
- Best Eaten Fresh: This salad is at its best when it is freshly assembled. The greens will wilt and the nuts will soften if it sits for too long after being dressed.
- Refrigerate: If you need to store it, it’s best to keep the dressing and the salad components in separate airtight containers in the refrigerator. Assemble just before serving.
Apple, Pecan, and Blue Cheese Salad Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 380 kcal
- Carbohydrates: 25g
- Protein: 9g
- Fat: 28g
- Saturated Fat: 8g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If blue cheese is too strong for your taste, this salad is equally delicious with crumbled feta, tangy goat cheese, or even a sharp, shaved white cheddar or Parmesan.
Yes, toasted walnuts are an excellent and classic substitute for pecans in this salad. Candied pecans or walnuts would also be a delicious, sweeter addition.
Absolutely. If you don’t have dried cherries, this salad works wonderfully with dried cranberries, chopped dried figs, or even golden raisins (sultanas).
Try More Recipes:
Apple, Pecan, and Blue Cheese Salad with Dried Cherries Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy6
servings15
minutes380
kcalA perfect fall salad with a delicious combination of sweet, savory, tangy, and crunchy, featuring crisp apples, toasted pecans, and bold blue cheese.
Ingredients
12 oz. Salad Greens (Spring Mix)
2 whole Apples, thinly sliced
1/2 cup Pecan Halves, toasted
1/4 cup Dried Cherries
6 oz. Blue Cheese, crumbled
Dressing: 1 heaping Tbsp. Dijon Mustard, 1 Tbsp. Maple Syrup, 1 tsp. Apple Cider Vinegar, 1/4 cup Olive Oil, Salt & Pepper.
Directions
- In a large salad bowl, combine the salad greens, apple slices, toasted pecans, dried cherries, and crumbled blue cheese.
- In a small jar with a lid, combine all the dressing ingredients: Dijon, maple syrup, vinegar, olive oil, salt, and pepper.
- Seal the jar and shake vigorously until the dressing is well combined.
- Drizzle a small amount of dressing over the salad, toss gently, and add more dressing to taste before serving immediately.
Notes
- The most important tip for this salad is to not dress it until you are ready to serve, as this will keep the greens crisp and prevent them from becoming soggy.
- For the best flavor, toast the pecans in a dry skillet for 3-5 minutes before adding them to the salad.
