Best 8 Simple Fall Green Salad With Apples Pecans Recipes

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As the days get shorter and the air gets crisper, our thoughts turn to fall and all the delicious flavors it has to offer. One of our favorites is a simple fall green salad with apples, pecans, and a tangy vinaigrette dressing. This salad is bursting with flavor and is perfect for a light lunch or dinner.

Let's cook with our recipes!

APPLE-PECAN SALAD



Apple-Pecan Salad image

This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 9

6 cups torn mixed salad greens
1 cup chopped Gala apple
1/3 cup sweetened dried cranberries
1/3 cup candied pecans
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon salt
1/2 cup crumbled blue cheese (2 oz)

Steps:

  • In large bowl, toss salad greens, apple, cranberries and pecans.
  • In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg

FALL HARVEST SALAD WITH APPLES



Fall Harvest Salad with Apples image

A Fall Harvest Salad that is full of sliced apples, roasted butternut squash, toasted pecans, and is tossed in a delicious maple apple cider vinegar dressing.

Provided by London Brazil

Categories     Dinner     lunch     Salad

Time 55m

Number Of Ingredients 12

2 cups maple roasted butternut squash
½ cup toasted pecans (coarsely chopped)
6-8 cups mixed greens (kale, or spinach)
1 small bell pepper (yellow or red, thinly sliced)
¼ red onion (thinly sliced)
1 small apple (thinly sliced)
¼ cup pumpkin seeds
½ cup olive oil
¼ cup apple cider vinegar
3 Tbsp. pure maple syrup*
2 tsp. fresh rosemary (finely chopped)
¼ tsp. salt (to taste)

Steps:

  • Prepare maple roasted butternut squash or roasted sweet potato cubes.
  • Toast pecans in a 325 degree oven for 7-10 minutes.
  • Place all apple cider vinaigrette dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
  • In a large bowl combine mixed greens and vinaigrette. Toss to completely coat the greens.
  • Top salad with bell pepper, onion, apple, pumpkin seeds, pecans, and butternut squash.*
  • Serve immediately as is or with Fried Goat Cheese and enjoy!

Nutrition Facts : Calories 258 kcal, Carbohydrate 16 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Sodium 71 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

FRESH FALL SALAD WITH APPLES AND PECANS



Fresh Fall Salad with Apples and Pecans image

This Fresh Fall Salad with Apples and Pecans is so full of flavors and colors. Power greens, pecans, apples, pomegranate seeds, seeds and goat cheese tossed in a poppy seed vinaigrette dressing.

Provided by Nicole Harris

Categories     Side Dishes

Time 10m

Number Of Ingredients 12

1/4 Cup Olive Oil
2 Tablespoons White Balsamic Vinegar
2-3 Tablespoons Honey - melted
1 Tablespoon Poppy Seeds
1 Tablespoon Course Ground Mustard
Salt/Pepper - to taste
5 ounce package Power Spring Greens
4 ounces Pomegranate Arils
1/2 Cup Pepitas (pumpkin seeds)
1 Cup Pecan Halves
1/2 Cup Crumbled Goat Cheese (feta or gorgonzola work well too)
1 Honeycrisp Apple - cored and chopped

Steps:

  • Whisk together oil, vinegar, honey, poppy seeds, mustard, salt and pepper until fully combined. It will take 1-2 minutes of whisking for the vinaigrette to emulsify.
  • In large bowl combine greens, pomegranate seeds, pumpkin seeds, pecans, cheese and apples. Pour dressing over the top and toss salad until evenly coated with dressing. Season with salt and serve.

Nutrition Facts : Calories 591 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 47 grams fat, Fiber 7 grams fiber, Protein 14 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 36 grams unsaturated fat

SIMPLE FALL GREEN SALAD WITH APPLES & PECANS



Simple Fall Green Salad with Apples & Pecans image

A refreshing (and refreshingly simple!) side salad with crisp apples, toasted pecans, crunchy celery, and a light dressing made with cider vinegar and pure maple syrup.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 11

1 batch Cider Maple Vinaigrette (recipe below)
1/2 cup pecans (chopped)
1 medium honeycrisp or cameo apple (cut into thin matchsticks)
Juice of half a lemon (about 2 teaspoons (optional)*)
1 small head green leaf lettuce (or your favorite mild greens, torn into bite-size pieces (about 6 cups))
1 stalk celery (sliced (about 1/2 cup))
2 tablespoons extra virgin olive oil
2 teaspoons apple cider vinegar
1 teaspoon pure maple syrup
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
  • Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
  • If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning - see note below.
  • Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
  • Top with toasted pecans and serve.

APPLE PECAN FALL SALAD



Apple Pecan Fall Salad image

This Fall Salad with apples and pecans is perfect for autumn! This salad, made with delicious honey mustard dressing, is a great holiday side dish or just a hearty lunch.

Provided by Lisa Longley

Categories     Salad

Time 10m

Number Of Ingredients 12

6 cups mixed greens
1 apple (I love Jonathan, Fuji, or Gala for this salad, diced)
1 pear (diced)
1/3 cup craisins
1/2 cup blue cheese (read about substitutions here)
1/2 cup salted pecans
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a mason jar, combine all the ingredients for the dressing and then shake to combine.
  • In a large bowl, combine all of the salad ingredients. Toss to combine. Serve with the dressing on the side.

Nutrition Facts : Calories 327 kcal, Carbohydrate 26.4 g, Protein 4.9 g, Fat 23.4 g, SaturatedFat 4.5 g, Cholesterol 8.4 mg, Sodium 595.8 mg, Fiber 3.1 g, Sugar 16.8 g, UnsaturatedFat 16.1 g, ServingSize 1 serving

GREEN LEAF SALAD WITH FENNEL, APPLE, AND PECANS



Green Leaf Salad with Fennel, Apple, and Pecans image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons balsamic vinegar
1 garlic clove, pressed or minced
1/4 teaspoon salt
Freshly ground black pepper
5 tablespoons olive oil
6 cups tornup green leaf lettuce, washed and spun dry
1 cup tornup radicchio, washed and spun dry
1/2 large Granny Smith apple, cut into 12 thin slices
2/3 cup thinly sliced fennel
1/2 cup chopped toasted pecans

Steps:

  • Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.
  • Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads.
  • Serve immediately.

GREEN APPLE SALAD WITH BLUEBERRIES, FETA, AND WALNUTS



Green Apple Salad With Blueberries, Feta, And Walnuts image

This salad is easy, delicious, and always a hit!

Provided by DezCez

Categories     Salad     Fruit Salad Recipes     Cranberry Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

4 cups mixed salad greens such as leaf lettuce, endive, and radicchio
1 large Granny Smith, cut into small cubes
½ cup chopped walnuts
½ cup crumbled feta cheese
½ cup dried cranberries
2 tablespoons finely chopped green onions
¼ cup vegetable oil
¼ cup blueberries
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
¼ teaspoon salt

Steps:

  • Layer salad greens, Granny smith apple, walnuts, feta cheese, cranberries, and green onions in a large bowl.
  • Combine vegetable oil, blueberries, extra-virgin olive oil, balsamic vinegar, and salt in a food processor or blender; pulse into a smooth dressing.
  • Pour dressing over salad; toss to combine. Chill until serving.

Nutrition Facts : Calories 417.3 calories, Carbohydrate 26.1 g, Cholesterol 16.7 mg, Fat 34.3 g, Fiber 4.2 g, Protein 6.1 g, SaturatedFat 6.8 g, Sodium 371.9 mg, Sugar 18.8 g

MIXED GREENS SALAD, PEARS, APPLE AND TOASTED PECANS



Mixed Greens Salad, Pears, Apple and Toasted Pecans image

An impressive salad with wonderful colors! This will "wow" your guests. It could be used as a main dish by adding small pieces of chicken. Outstanding salad!

Provided by Seasoned Cook

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups mixed baby lettuces and spring greens, torn
1 small head romaine lettuce, torn
2 bosc pears
1 red apple
4 ounces blue cheese
1/2 cup toasted pecans, broken
wine vinaigrette dressing (I use Kraft Seven Seas Red Wine Vinaigrette)

Steps:

  • In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens.
  • Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.

Nutrition Facts : Calories 291, Fat 18.6, SaturatedFat 6.2, Cholesterol 21.3, Sodium 416.7, Carbohydrate 26, Fiber 8.3, Sugar 14.5, Protein 10

Tips:

  • Choose crisp and flavorful apples for the salad. Granny Smith, Honeycrisp, and Braeburn are all good choices.
  • If you don't have pecans on hand, you can substitute another type of nut, such as walnuts or almonds.
  • For a sweeter salad, add a drizzle of honey or maple syrup to the dressing.
  • To make the salad ahead of time, prepare the dressing and chop the apples and nuts. Store the salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Assemble the salad just before serving.
  • Serve the salad with grilled chicken or fish for a complete meal.

Conclusion:

This simple fall green salad with apples and pecans is a delicious and healthy way to enjoy the flavors of the season. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats. With its combination of sweet, tart, and crunchy ingredients, this salad is sure to please everyone at your table.

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