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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!
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5 from 2 votes

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!
Prep Time 20 minutes
Total Time 20 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!