There’s something quietly perfect about an apple and pecan salad, the way crisp apple slices meet buttery pecans, all under a light drizzle of tangy vinaigrette. It’s that mix of crunch and calm, sweet and sharp, that makes it feel like more than just another salad.

This recipe is for anyone who craves something light yet satisfying, an easy lunch that feels elegant or a side dish that steals the show. Whether it’s a summer picnic, a dinner party starter, or a “let’s just eat something fresh” kind of night, this salad fits.

Ingredients

4 cups mixed greens (spring mix, arugula, or baby spinach)
1 crisp apple, thinly sliced (Honeycrisp or Fuji work beautifully)
¼ cup pecans, toasted until fragrant
¼ cup crumbled blue cheese (or feta for a milder bite)
2 tablespoons apple cider vinaigrette

Optional add-ins:

2 tablespoons dried cranberries or pomegranate seeds
1 tablespoon honey for a sweeter touch
A sprinkle of sea salt and cracked pepper to finish

Instructions

Toast the pecans: Place pecans in a dry skillet over medium heat for about 3–5 minutes, stirring occasionally, until they smell nutty and turn golden. Set aside to cool.
Prepare the base: In a large mixing bowl, layer your mixed greens.
Add fruit and cheese: Scatter the apple slices, then add the crumbled blue cheese.
Finish and serve: Drizzle with apple cider vinaigrette, add the toasted pecans, and toss gently until the greens glisten. Serve immediately.

Tips & Tricks

Keep apples from browning: Toss the slices in a splash of lemon juice before adding to the salad.
Toast with care: Pecans can burn fast — keep them moving in the pan.
Make it a meal: Top with grilled chicken or salmon for protein.
Serve it chilled: If preparing in advance, refrigerate ingredients separately and assemble just before serving.

Substitutions & Variations

Vegan: Skip the blue cheese and use maple syrup in your vinaigrette for a sweet balance.
Nut-free: Swap pecans for toasted pumpkin seeds or sunflower seeds.
Cheese swap: Feta or goat cheese adds a creamy tang if you’re not a fan of blue.
Dress it up: Add sliced red onions or a handful of berries for extra color and depth.

Frequently Asked Questions

What kind of apple works best?

Crisp and slightly sweet varieties like Honeycrisp, Fuji, or Gala work best. Avoid overly soft apples — they’ll lose their texture once dressed.

Can I make this salad ahead of time?

Yes, but keep the dressing separate until just before serving. This keeps the greens fresh and the apples from browning.

Can I use walnuts instead of pecans?

Absolutely. Walnuts offer a stronger, earthier note that pairs beautifully with blue cheese. Just toast them lightly for the same crunch.

Nutrition Information (per serving)

Nutrient	Amount
Calories	~210 kcal
Protein	5 g
Fat	15 g
Carbohydrates	12 g
Fiber	3 g
Sugar	7 g

(Values are estimates and may vary based on specific ingredients.)

This apple and pecan salad is one of those recipes that proves how simplicity can still feel special. It’s light but layered, crisp apples, buttery nuts, tangy cheese, every bite hits a slightly different note.

Try it once, and you’ll probably start making it your “go-to” for quick, elegant meals. Print it, share it, tweak it, just don’t skip the vinaigrette. That’s the quiet magic that ties it all together.