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Overhead view of a bowl of mixed apple pecan salad with serving utensils in it.
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Fall Salad with Maple Vinaigrette

This fall salad, perfect for a light lunch or holiday side, features crisp, juicy apples, dried cranberries, pecans, broccoli and shaved parmesan. Tossed with a maple vinaigrette, it's a perfect lunch or holiday side.
Course Side
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 side servings
Calories 345kcal
Author Ann Otis

Ingredients

  • 5 oz mixed greens such as a mix of baby spinach, kale, and chard
  • 1/2 cup broccoli florets thinly sliced
  • 1 apple thinly sliced
  • 1 oz Parmesan cheese shaved with a vegetable peeler or knife
  • 1/2 cup toasted pecans
  • 1/2 cup dried cranberries
  • 1 green onion thinly sliced

Maple Dressing

  • 2 tablespoon maple syrup
  • 2 tablespoons mayonnaise
  • 2 tablepoons white wine vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste
US Customary - Metric

Instructions

  • In a large salad bowl, combine the salad ingredients.
  • Inn a small bowl, whisk together the maple syrup, mayonnaise, and white wine vinegar. Slowly drizzle in the olive oil, whisking constantly, until smooth and emulsified.
  • Toss the desired amount of dressing with the salad ingredients until well coated.

Video

Notes

Storage
The maple vinaigrette will keep in the refrigerator for up to 5 days. Store tossed salad and vinaigrette separately.

Nutrition

Calories: 345kcal | Carbohydrates: 27g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 162mg | Potassium: 213mg | Fiber: 3g | Sugar: 19g | Vitamin A: 585IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 0.9mg