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Ultra close-up macro food photography of autumn harvest honeycrisp apple salad with sliced red apples, candied pecans, cranberries, and goat cheese

Autumn Harvest Honeycrisp Apple Salad

Crisp thinly sliced Honeycrisp apples, peppery arugula, baby spinach, candied pecans, sweet dried cranberries, and creamy crumbled goat cheese tossed in a tangy homemade maple apple cider vinaigrette. Ready in 15 minutes!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Autumn Harvest
Calories: 285
Ingredients Method

Ingredients
  

For the Salad Greens & Toppings
  • 5 cups baby spinach & fresh arugula blend
  • 2 large Honeycrisp apples (cored and thinly sliced)
  • 3/4 cup candied pecans (or toasted walnuts)
  • 1/2 cup dried cranberries (or pomegranate arils)
  • 4 oz creamy goat cheese (crumbled, or feta)
  • 1/4 small red onion (very thinly shaved)
For the Maple Apple Cider Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 3 tbsp unfiltered apple cider vinegar
  • 2 tbsp pure maple syrup (or raw honey)
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Method
 

Preparation
  1. In a small glass jar or measuring cup, whisk together extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, kosher salt, and black pepper until smoothly emulsified.
  2. Place baby spinach and arugula blend into a large, wide wooden or ceramic salad bowl.
  3. Core the Honeycrisp apples and slice them into thin half-moons. Arrange the apple slices over the greens along with the shaved red onion.
  4. Scatter golden candied pecans, dried cranberries, and crumbled creamy goat cheese generously across the top.
  5. Just before serving, drizzle the maple apple cider vinaigrette evenly over the salad. Toss gently with salad servers to coat every leaf and serve immediately!