Apple Pecan Blue Cheese Salad Recipe To Try Now
A sophisticated yet simple salad that combines crisp apples, candied pecans, tangy blue cheese, and fresh greens with a perfectly balanced homemade vinaigrette. This elegant dish works beautifully as a light lunch, impressive dinner party starter, or festive holiday side that captures the flavors of fall in every bite.
Ingredients – Apple Pecan Blue Cheese Salad Recipe
For the Salad:
- 6 cups mixed greens (spring mix, arugula, or baby spinach)
- 2 medium crisp apples (Honeycrisp, Fuji, or Granny Smith), thinly sliced
- 1 cup candied pecans (recipe below)
- ¾ cup crumbled blue cheese (or gorgonzola)
- ½ small red onion, thinly sliced
- ⅓ cup dried cranberries (optional)
For the Candied Pecans:
- 1 cup pecan halves
- 2 tablespoons butter
- 3 tablespoons brown sugar
- Pinch of salt
For the Apple Cider Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
Step 1: Make the Candied Pecans
Melt the butter in a medium skillet over medium heat. Add the pecans and cook, stirring frequently, for 2-3 minutes until they become fragrant and lightly toasted. Sprinkle the brown sugar and salt over the pecans, stirring constantly for another 2-3 minutes until the sugar melts and coats the nuts in a glossy caramel. Transfer the candied pecans to a parchment-lined plate or baking sheet, separating them so they don’t clump together. Allow to cool completely—they will crisp up as they cool.
Step 2: Prepare the Vinaigrette
In a small bowl or jar with a lid, combine the olive oil, apple cider vinegar, honey, Dijon mustard, and minced garlic. Whisk vigorously or shake the jar until the dressing is fully emulsified and slightly thickened. Season with salt and freshly ground black pepper to taste, adjusting the sweetness or acidity by adding more honey or vinegar as desired. Set aside or refrigerate until ready to use.
Step 3: Prep the Salad Components
Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towel—wet greens will prevent the dressing from adhering properly. Core and thinly slice the apples just before assembling to prevent browning, or toss sliced apples with a little lemon juice if preparing ahead. Slice the red onion into thin half-moons and soak in cold water for 10 minutes if you prefer a milder onion flavor, then drain and pat dry.
Step 4: Assemble the Salad
Place the mixed greens in a large salad bowl as your base layer. Arrange the apple slices, candied pecans, crumbled blue cheese, red onion, and dried cranberries (if using) evenly over the greens. For a more elegant presentation, compose individual salad plates with ingredients artfully arranged rather than tossed together.
Step 5: Dress and Serve
Just before serving, drizzle the apple cider vinaigrette over the salad, starting with about half the dressing and adding more to taste—you can always add more but can’t remove excess. Toss gently to coat all ingredients evenly without bruising the delicate greens or breaking up the cheese too much. Serve immediately while the greens are crisp and the pecans retain their crunch.
Tips and Variations
Apple Selection: Apple Pecan Blue Cheese Salad Recipe Choose crisp, sweet-tart apples like Honeycrisp for balanced flavor, Granny Smith for tanginess, or Fuji for sweetness—avoid mealy varieties like Red Delicious that lack the necessary crunch.
Blue Cheese Alternatives: Substitute gorgonzola for a milder, creamier option, goat cheese for tangy creaminess, or feta for a lighter, less pungent cheese that still provides salty contrast.
Make-Ahead Tips: Prepare the candied pecans up to 1 week in advance and store in an airtight container at room temperature; make the vinaigrette up to 3 days ahead and refrigerate, bringing to room temperature before using.
Add Protein: Transform this side salad into a complete meal by topping with grilled chicken breast, pan-seared salmon, or sliced steak for satisfying lunch or dinner options.
Seasonal Variations: Swap apples for pears in late fall, add pomegranate arils during winter holidays, or include fresh strawberries and goat cheese in spring for seasonal twists on the basic formula.
Texture Enhancements: Add toasted pumpkin seeds, crispy bacon bits, or fried shallots for additional crunch and savory depth that complements the sweet and tangy primary flavors.
Nutritional Information (Per Serving)
Based on 6 servings as a side salad
- Calories: 320
- Protein: 7g
- Carbohydrates: 24g
- Fat: 23g
- Fiber: 4g
- Sugar: 16g
Storage and Serving Suggestions
Storage: Store undressed salad components separately in the refrigerator—greens in a sealed container with paper towels to absorb moisture, apples in an airtight container with a little lemon juice to prevent browning. Dressed salad doesn’t store well and should be consumed immediately for best texture and flavor.
Serving Size: This recipe serves 6 as a side salad or 4 as a main course when protein is added—adjust quantities based on your needs and serving style.
Wine Pairing: Pair with crisp white wines like Sauvignon Blanc or Riesling, or light-bodied reds like Pinot Noir that won’t overpower the delicate salad flavors.
Occasion Perfect For: Holiday dinners (Thanksgiving, Christmas), fall entertaining, wedding showers, ladies’ luncheons, or any occasion calling for an elegant, crowd-pleasing salad that looks as impressive as it tastes.
Frequently Asked Questions
Can I use store-bought candied pecans? Yes, absolutely! Store-bought candied or glazed pecans work perfectly if you want to save time—look for varieties without artificial flavors or excessive sweetness that might overwhelm the salad’s balanced flavors.
How do I prevent apples from browning? Slice apples just before serving, or toss sliced apples with 1-2 tablespoons of lemon juice or diluted apple cider vinegar which prevents oxidation without adding noticeable flavor.
What if I don’t like blue cheese? The recipe works beautifully with milder cheeses—try goat cheese, feta, shaved parmesan, or even burrata for completely different but equally delicious flavor profiles that maintain the salad’s sophistication.
Can I make this salad vegan? Replace blue cheese with cashew-based vegan cheese or nutritional yeast, use maple syrup instead of honey in the dressing, and substitute vegan butter or coconut oil for making the candied pecans.
How far in advance can I assemble this? Prepare all components separately up to 24 hours ahead, but only assemble and dress the salad immediately before serving to prevent soggy greens and maintain optimal texture and crunch throughout.
Conclusion
This Apple Pecan Blue Cheese Salad combines premium ingredients in a simple preparation that delivers restaurant-quality results perfect for both everyday meals and special occasions. The interplay of crisp apples, rich blue cheese, sweet candied pecans, and tangy vinaigrette creates a sophisticated flavor profile that appeals to diverse palates while remaining approachable and unpretentious. Whether you’re hosting a holiday dinner, preparing a special lunch, or simply craving a salad that transcends ordinary greens, this recipe delivers impressive results with minimal effort. The versatility allows endless customization while the basic combination remains timeless—a true keeper recipe you’ll return to season after season.
