Fall Harvest Salad with Apples, Pecans, Spinach, and Maple‑Lime Dressing

Why You’ll Love Fall Harvest Salad Recipe

• The cooked apples bring warmth, sweetness and acidity — a unique twist on a salad that most serve raw.

• It’s quick (about 20 minutes total) and visually striking, making it perfect for autumn gatherings or holidays.

• It balances crunchy pecans, creamy cheese, and tender spinach for a pleasing texture medley.

• The dressing is built into the apple‑cooking process, simplifying prep and infusion of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 small red apples (such as Gala, Fuji or Honey Crisp)
2 tablespoons olive oil
3 tablespoons maple syrup
3 tablespoons freshly squeezed lime juice
6 oz baby spinach
1 cup pecan halves, toasted (some finely chopped)
⅓ cup goat cheese, crumbled

Directions

1. Cook the apples: Core and slice the apples lengthwise (peeling is optional).

2. In a large skillet over medium-high heat, warm the olive oil. Add the apple slices and cook for about 3 minutes per side until softened.

3. Remove the skillet from heat and stir in the maple syrup and lime juice, coating the apples and creating the dressing.

4. Assemble the salad:

   • For individual servings: Layer spinach in bowls. Add pecans (some chopped for texture), crumbled goat cheese, and warm apples. Drizzle with the dressing from the skillet.

   • For a large bowl: Toss spinach, cooked apples with juices, and cheese together. Top with pecan halves.

5. Serve immediately while the apples are warm and the dressing is fresh.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Use toasted walnuts or candied pecans for a twist.

• Swap baby spinach for arugula, kale, or mixed greens.

• Try feta, gorgonzola, or blue cheese instead of goat cheese.

• Add seasonal fruits like pears, mandarin slices, or pomegranate seeds.

• Turn it into a meal by adding grilled chicken, shrimp, salmon, or crispy prosciutto.

Storage/Reheating

• Cooked apples with their juices can be made up to 2 days ahead and stored in the fridge. Reheat gently before assembling.

• Assembled salad is best eaten immediately to avoid wilted greens.

• Store components separately if prepping ahead.

• To reheat apples: warm in a skillet over low heat for 1–2 minutes.

FAQs

What type of apples work best?

Firm apples like Gala, Fuji, or Honey Crisp hold their shape and deliver a nice texture when cooked.

Can I skip cooking the apples and use them raw?

Yes, though you’ll miss the warmth and syrupy lime dressing created during cooking. Raw apples still taste great but won’t add the same depth.

Can I use a different leaf besides baby spinach?

Yes. Arugula, kale, or mixed greens work well and offer different flavors and textures.

What if I don’t have goat cheese?

Feta, gorgonzola, or blue cheese are great substitutes that offer a similar tang and creaminess.

How do I toast pecans properly?

Place pecans on a baking sheet in a 350°F (175°C) oven for 5–10 minutes until fragrant and slightly darkened. Watch closely to avoid burning.

Can I make this salad ahead of time?

You can prep the apples ahead and reheat them, but assemble the salad just before serving to preserve freshness and texture.

How do I get more dressing for the salad?

Increase the maple syrup and lime juice when cooking the apples if you want extra dressing.

Can I add protein to make this a full meal?

Yes. Grilled chicken, steak, shrimp, salmon, bacon, or prosciutto all make excellent additions.

Are there gluten-free or vegetarian versions?

This salad is naturally vegetarian and gluten-free, provided all ingredients (like cheese and nuts) are certified as such.

What kind of occasion is this salad good for?

It’s ideal for fall dinners, Thanksgiving, Friendsgiving, or any autumn gathering where you want a dish that’s seasonal and elegant.

Conclusion

This Fall Harvest Salad is a celebration of the season’s best flavors. With warm maple-lime apples, toasted pecans, baby spinach, and tangy goat cheese, it delivers comfort, color, and balance in every bite. Whether served as a starter or a light main dish, it’s sure to impress on any autumn table.