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By SarahOn  | Updated:
Loaded with crisp apples, homemade candied pecans, a tangy maple balsamic dressing, and tons of other fall goodness, this bistro fall salad is the ultimate way to celebrate the season!
Fall salad days are here again!! While summer salads are wonderful, you just can’t beat a good salad loaded with fall.
Time to show Monday who’s boss in the salad department!
Enter, this loaded with goodness bistro fall salad.
To add to the overall feeling of fall around here, I obviously had to make a fall salad bistro-style and fill it with all the best parts of the season.
A little off-topic, but oh gosh, guys, the southern Wisconsin fall colors are just killing it right now!
I don’t even mind the 30-ish minute drive to school every weekday because the trees are seriously so pretty with their colorful changing leaves!
This salad kinda reminds me of the scenery around here right now.
This bistro fall salad features…
- Homemade candied pecans
- Crunchy fall apples
- Sweet dried cranberries
- Your favorite salad cheese (we love shredded sharp cheddar or blue cheese)
- A tangy maple balsamic vinaigrette
Making the Bistro Fall Salad
(scroll to the bottom of the post for the full recipe!)
Candied Pecans
To candy the pecans, start by melting butter, a little coconut (or brown) sugar, and a pinch of cinnamon.
Add the chopped pecans and let them toast around 3-5 minutes until the pecans are glazed and fragrant. Immediately spread them onto parchment paper to cool completely.
Once cooled completely, break the pecans into bite-sized pieces and store sealed at room temperature up to 2 weeks.
Building the Salad
To build the salad, combine spring mix, sliced apple, dried cranberries, candied pecans, and the cheese of your choice in a serving bowl.
Maple Balsamic Dressing
Let’s make some dressing! In a small bowl, whisk balsamic vinegar, maple syrup, a little mustard, and a pinch of thyme.
Slowly drizzle in olive oil, whisking constantly to emulsify dressing. Season the dressing with salt and pepper to taste and it’s done!
Just before serving, drizzle the dressing over the salad and toss to coat.
Make Ahead Option
For making this salad ahead of time, here’s the steps I recommend –>
- Make the candied pecans ahead of time and store separately from salad sealed at room temperature up to 2 weeks.
- Make the dressing ahead of time and store separately in refrigerator up to 6 days.
- Toss apple slices in a little lemon juice so they don’t turn brown and assemble all the salad components except for candied pecans (this can stay assembled in fridge up to 1 day)
- Just before serving, toss candied pecans and dressing into salad.
This salad is literally BRIMMING with all the fall goods! It’s easily one of our favorites.
Whether you choose to serve it as a Thanksgiving side dish or just a good ‘ol lunch salad, there’s really no going wrong with this bistro fall salad!
No more boring salads at your dinner table! Get ready for this beauty to steal the show!
More fall salads you’re going to love this season!
- Cranberry Apple Delicata Squash Quinoa Salad
- Candied Pecan Turkey Apple Spinach Salad
- Honey Rosemary Roast Chicken Spinach Salad
Bistro Fall Salad with Apples, Candied Pecans + Maple Balsamic Dressing
Loaded with crisp apples, homemade candied pecans, a tangy maple balsamic dressing, and tons of other fall goodness, this bistro fall salad is the ultimate way to celebrate the season!
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 6 servings
Ingredients
Candied Pecans
- 2 tablespoons butter
- 2 tablespoons coconut sugar or light brown sugar
- 1/4 teaspoon ground cinnamon
- 3/4 cup chopped pecans
Salad
- 8 cups spring mix
- 1 large apple cored and sliced thin
- 1/2 cup dried cranberries
- 1/2 cup shredded sharp cheddar cheese or blue cheese, gorgonzola, feta, or goat cheese
Maple Balsamic Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Candied Pecans
In a medium skillet over medium-high heat, melt butter, sugar, and cinnamon. Add pecans and stir occasionally 3-5 minutes until nuts are golden and fragrant. Remove from heat and immediately lay pecans out on parchment paper to cool. Once cooled, break into bite-sized pieces.
Salad
In a large salad bowl, arrange spring mix with sliced apples, dried cranberries, cheese, and candied pecans on top
Maple Balsamic Dressing
In a small bowl, whisk balsamic, syrup, mustard, and thyme until smooth. Gradually drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
Just before serving, toss salad with dressing. Serve immediately and enjoy!
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven
