Roasted Apple Salad Recipe – Easy Fall Salad with Spicy Maple-Cider Vinaigrette

Let me tell you, the aroma of apples roasting in the oven with a whisper of cinnamon and a kiss of olive oil is downright dreamy. It fills the kitchen with that cozy, autumnal magic—think sweet, tart, and just a little bit toasty. When those golden apple slices come out, caramelized edges and all, it’s nearly impossible not to sneak a bite before they ever make it to the salad bowl.

The first time I tossed together this roasted apple salad, it was a crisp October evening when the leaves were crunching underfoot. I remember pausing after that first forkful—apples, peppery arugula, toasted pecans, and a drizzle of spicy maple-cider vinaigrette mingling together. It was the kind of moment where you just stop, smile, and realize you’ve stumbled onto something downright special. My grandma used to bake apples with maple syrup and a hint of spice, and I guess I’m carrying on her tradition in a salad bowl (not quite the same, but the feeling’s there!).

Honestly, this roasted apple salad has become a staple at our family gatherings—sometimes for Sunday suppers, other times for holiday potlucks. My kids call the roasted apples “apple fries” and keep snatching them right off the pan. Even my partner, who swears he’s “not a salad person,” digs in for seconds. It’s the kind of recipe you wish you’d discovered years ago—dangerously easy, and it delivers pure, nostalgic comfort with every bite.

Whether you’re brightening up a weekday lunch, searching for a showstopper for your Pinterest board, or need a sweet-savory side for Thanksgiving, this roasted apple salad fits right in. After a bit of “research” (ahem, taste-testing), I can vouch this recipe is a keeper. It’s a warm hug in salad form, and you’re going to want to bookmark (and probably share) this one. Let’s get to the good stuff!

Why You’ll Love This Roasted Apple Salad Recipe

It’s not every day a salad makes people ask for seconds, but this one does—trust me! My years of recipe testing (and eating) have taught me a few things about what makes a salad stand out, and this roasted apple salad with spicy maple-cider vinaigrette hits all the high notes. Here’s why you’ll fall in love with it, too:

• Quick & Easy: You can whip this up in about 35 minutes—no marathon meal prep required. Perfect for weeknights or when unexpected guests pop in.
• Simple Ingredients: Forget fancy grocery runs. Apples, greens, nuts, and pantry staples are all you need.
• Perfect for Fall Gatherings: This salad feels right at home on a Thanksgiving table, at a cozy brunch, or as a light dinner when you want something just a little special.
• Crowd-Pleaser: Kids love the sweet, roasted apples (mine call them “candy apples”), and grown-ups love the spicy kick in the vinaigrette. It’s a winner for mixed-age crowds.
• Unbelievably Delicious: The contrast of warm, caramelized apples, crunchy pecans, and the zing of that maple-cider vinaigrette is just… wow.

What makes this roasted apple salad different? It’s the roasting, for one. Most apple salads use raw fruit, but roasting brings out a depth and warmth you just can’t get otherwise. The vinaigrette, with a pinch of red pepper flakes and a generous splash of real maple syrup, offers a spicy-sweet twist that lingers on your tongue. I’ve tested a dozen versions, and this one’s the best balance—no soggy greens, no bland bites.

Honestly, it’s not just a salad—it’s a little celebration in a bowl. The first bite is always a surprise: tart, sweet, spicy, and oh-so comforting. It’s the salad that makes you pause, close your eyes, and savor. Whether you’re impressing guests (without stress) or just jazzing up Tuesday dinner, this one’s a keeper.

What Ingredients You Will Need

This roasted apple salad recipe uses wholesome, easy-to-find ingredients that bring big flavor and texture without a lot of fuss. Here’s what you’ll need:

• For the Roasted Apples:
  • 2 large crisp apples (like Honeycrisp, Fuji, or Gala), cored and sliced into 1/2-inch wedges
  • 1 tablespoon olive oil (for roasting)
  • 1/2 teaspoon ground cinnamon (adds warmth)
  • Pinch of sea salt (balances the sweetness)
• For the Salad Base:
  • 5 ounces (about 140 g) baby arugula or mixed greens (peppery arugula is my favorite, but use any salad blend you like)
  • 1/2 small red onion, thinly sliced (for a touch of sharpness)
  • 1/2 cup (60 g) toasted pecans, roughly chopped (walnuts or pumpkin seeds work too)
  • 1/3 cup (40 g) crumbled goat cheese or feta (adds creaminess; can swap with dairy-free cheese if you’d like)
  • 1/3 cup (60 g) dried cranberries (for tart-sweet pops; raisins or chopped dates work as well)
• For the Spicy Maple-Cider Vinaigrette:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar (fresh and tangy—Bragg’s is my go-to)
  • 1 tablespoon pure maple syrup (not pancake syrup—go for the real stuff!)
  • 1 teaspoon Dijon mustard (for a little zip)
  • 1/4 teaspoon crushed red pepper flakes (adjust for more or less heat)
  • Pinch of kosher salt and black pepper, to taste

Ingredient Tips: When apples are in season, I like to use local varieties for the freshest flavor. If you need to keep it nut-free, swap the pecans for roasted pumpkin seeds. Goat cheese adds a tangy creaminess, but a good vegan cheese crumbles just as nicely. For a gluten-free salad, just double-check that your mustard and cheese are certified gluten-free.

You can easily mix and match ingredients to suit your pantry or cravings (see the Variations section below for more ideas!). I usually keep these staples on hand, so I can toss this salad together without a special trip to the store.

Equipment Needed

You won’t need anything too fancy for this roasted apple salad recipe—just some kitchen basics and a little love. Here’s what I use every time:

• Baking Sheet: For roasting the apple slices. If you don’t have one, a large oven-safe skillet or casserole dish will do the trick.
• Parchment Paper: Optional, but it keeps the apples from sticking and makes cleanup a breeze.
• Mixing Bowls: One for tossing apples, one for assembling the salad, and a small one for whisking the vinaigrette.
• Sharp Knife & Cutting Board: For slicing apples and red onion. A mandoline gives you super-thin onions (just be careful—learned that lesson the hard way!).
• Whisk or Fork: For blending the vinaigrette. A jar with a tight lid works if you want to shake it up instead.
• Salad Tongs or Large Spoons: To toss everything together evenly.

If you’re short on equipment, improvise! I’ve roasted apples straight on a foil-lined pan and mixed the dressing in a mug before—no judgment. Just keep your knives sharp for those apple slices, and you’re in business. Don’t forget to hand-wash wooden spoons and good knives—they’ll last a lot longer that way.

How to Make Flavorful Roasted Apple Salad (Step-by-Step)

1. Preheat Your Oven: Set the oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper for easy cleanup.
   
   Tip: Preheating is key for golden, evenly roasted apples—don’t skip it!
2. Slice the Apples: Core and cut 2 large apples into 1/2-inch (1.25 cm) thick wedges. No need to peel unless you want to—those peels add color and fiber.
   
   Warning: Watch your fingers when slicing!
3. Toss & Roast the Apples: In a bowl, gently toss apple slices with 1 tablespoon olive oil, 1/2 teaspoon cinnamon, and a pinch of sea salt. Spread on the prepared baking sheet in a single layer.
   
   Note: Don’t overcrowd or the apples will steam, not roast.
4. Roast Until Golden: Bake for 18–20 minutes, flipping halfway. Apples should be tender with caramelized edges—if they’re pale, give them 2–3 more minutes.
   
   Sensory cue: Your kitchen should smell like apple pie right about now!
5. Toast the Pecans: While apples roast, place 1/2 cup (60 g) pecans on a small skillet over medium heat for 3–4 minutes until fragrant. Shake the pan often—they burn quickly, so keep an eye out.
   
   Personal tip: I’ve burned more nuts than I’d like to admit—set a timer!
6. Make the Spicy Maple-Cider Vinaigrette: In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon crushed red pepper flakes, and a pinch of salt and pepper. Taste and adjust seasoning—add more maple for sweetness or more red pepper for heat.
   
   Note: The dressing should be tangy, slightly sweet, and have a little heat on the back end.
7. Prep the Salad Base: Place 5 oz (140 g) arugula or greens in a large bowl. Add thinly sliced red onion, toasted pecans, crumbled goat cheese, and dried cranberries.
   
   Efficiency tip: You can do this step while the apples are roasting.
8. Add the Roasted Apples: Once apples are done, let them cool for 3–4 minutes (so they don’t wilt the greens), then nestle them into the salad.
   
   Warning: If you add the apples too hot, the cheese will melt—unless you want a creamy effect!
9. Toss with Vinaigrette: Drizzle half the vinaigrette over the salad and toss gently to coat. Add more as needed to taste—you don’t want to drown those beautiful greens.
   
   Sensory cue: The salad should look glossy but not soggy.
10. Serve Immediately: Transfer to a serving platter or individual bowls. Sprinkle with extra pecans or a pinch of red pepper flakes if you love the heat.
    
    Final tip: This salad tastes best fresh, but leftovers (if you have any) keep well for a day.

Cooking Tips & Techniques for the Best Roasted Apple Salad

After plenty of trial and error, here are my best tips for nailing this roasted apple salad every single time:

• Choose Firm, Crisp Apples: Soft apples turn mushy when roasted—go for Honeycrisp, Fuji, or Gala for the best texture and flavor. If the apples are too ripe, they’ll fall apart on the pan (been there, done that).
• Don’t Crowd the Pan: Spread apples out in a single layer with space around each slice. If they’re piled up, they’ll steam and get soggy instead of caramelizing.
• Roast Hot and Fast: A high oven temperature (400°F/200°C) helps you get that golden, caramelized edge without drying out the apples.
• Let the Apples Cool Slightly: Adding hot apples right onto greens can make them wilt. Let roasted apples rest for just a few minutes—warm is perfect, hot is not.
• Toss Dressing Last Minute: Wait to add vinaigrette until you’re ready to eat. Tossing too early makes greens limp. I learned this lesson after a sad, soggy salad at a family picnic.
• Watch Those Pecans: Nuts burn fast! Always toast them on medium-low heat and shake the pan often. If they start smelling nutty, they’re done.
• Adjust the Heat: If you’re sensitive to spice, start with less red pepper in the vinaigrette, then add more to taste. You can always add more, but you can’t take it out once it’s in there!
• Prepping Ahead: Roast apples and toast pecans up to a day in advance. Store them separately, then assemble salad and toss with dressing just before serving.

Honestly, the biggest mistake is over-dressing—less is more! And always taste as you go. That’s the best part about cooking, anyway.

Variations & Adaptations

One of the best things about this roasted apple salad recipe is how easy it is to customize. Here are some of my favorite ways to switch it up:

• Make it Vegan: Skip the cheese or use a dairy-free alternative. The salad is still creamy and flavorful without it.
• Nut-Free Option: Swap pecans for toasted pumpkin or sunflower seeds—still plenty of crunch, and totally allergy-friendly.
• Switch Up the Greens: Use baby spinach, kale, or a spring mix if arugula isn’t your thing. Kale’s a great choice for extra nutrition (just massage it with a little oil first).
• Try a Different Cheese: Blue cheese adds an assertive punch, while shaved Parmesan brings a salty edge. I’ve even used sharp cheddar in a pinch, and it was fantastic.
• Seasonal Fruit Swaps: In summer, swap apples for ripe peaches or pears. In winter, roasted beets or butternut squash are great additions.
• Grain Bowl Style: Add a scoop of cooked quinoa or farro for a heartier meal. I love this for a satisfying lunch.
• Change the Vinaigrette: Use balsamic instead of cider vinegar for a deeper, richer flavor. Add a teaspoon of fresh grated ginger for a little zing.

My personal favorite? Roasted apples with smoked cheddar, arugula, and toasted walnuts. The smoky cheese plays off the sweet apples—so good! Don’t be afraid to make this salad your own. The possibilities are endless, and you really can’t go wrong.

Serving & Storage Suggestions

Here’s how to get the most out of your roasted apple salad experience:

• Serving Temperature: This salad shines when served slightly warm—that way, the apples stay tender and the cheese softens just a bit. If serving to a crowd, assemble just before bringing to the table.
• Presentation: Arrange on a large platter, nestling the apples among the greens, and finish with a drizzle of vinaigrette and a sprinkle of extra nuts. It’s worthy of any Pinterest board!
• Pairings: Serve alongside roast chicken, pork chops, or a hearty soup. For a vegetarian meal, add a slice of whole grain bread or a bowl of lentil soup.
• Storage: If you have leftovers (rare, but it happens), store undressed salad and roasted apples separately in airtight containers in the fridge for up to 2 days. Add cheese and nuts just before serving to keep everything fresh.
• Reheating: Gently rewarm roasted apples in the microwave or oven. Assemble salad and toss with vinaigrette just before eating.
• Flavor Development: The vinaigrette can be made ahead and actually tastes even better after a few hours as the flavors meld. Just shake or whisk before serving.

Trust me, it’s just as good on day two—as long as you keep things separate until you’re ready to dig in!

Nutritional Information & Benefits

Here’s a quick look at what you’re fueling your body with when you enjoy this roasted apple salad recipe:

• Estimated Nutrition (per serving, 4 servings): ~320 calories, 6g protein, 18g fat, 34g carbohydrates, 5g fiber
• Key Benefits: Apples bring fiber and vitamin C, nuts provide healthy fats and a little protein, and arugula is packed with antioxidants and vitamins A and K. The vinaigrette uses heart-healthy olive oil and real maple syrup for natural sweetness.
• Dietary Notes: Naturally gluten-free (just double-check your cheese and mustard), vegetarian, and easy to adapt for vegan or nut-free diets.
• Allergen Alert: Contains nuts and dairy (if using cheese). Use seed and vegan cheese substitutions for allergies.

From a wellness perspective, this salad is all about balance—lots of greens, good fats, and just a touch of sweetness. I always feel great after eating it, and it’s a salad my whole family will actually request (which says a lot!).

Conclusion

If you’re looking for a salad that’s anything but boring—one that brings warmth, crunch, spice, and just a little nostalgia—this roasted apple salad recipe is your answer. It’s quick enough for weeknights but special enough for holidays, endlessly customizable, and, frankly, pretty enough for any Pinterest board.

I love this recipe because it feels like a celebration of fall, but honestly, I make it year-round. The mix of flavors and textures never gets old. Don’t be afraid to make it your own—switch up the cheese, toss in your favorite nuts, play with the dressing. It’s a salad that welcomes creativity.

If you try this roasted apple salad, let me know how it goes! Leave a comment below, share your own twists, or snap a pic and tag me. There’s nothing better than seeing these recipes come alive in your kitchens. Happy cooking, friends!

Frequently Asked Questions

Can I make the roasted apples ahead of time?

Yes! Roast the apples up to a day in advance and refrigerate. Bring them to room temperature or gently rewarm before adding to the salad so they don’t wilt the greens.

What type of apples works best for this salad?

Crisp, slightly tart apples like Honeycrisp, Fuji, or Gala hold up best when roasted. Avoid softer varieties—they can turn mushy in the oven.

Is the spicy maple-cider vinaigrette very hot?

The vinaigrette has a gentle heat from red pepper flakes, but you can adjust the amount to suit your taste. Start small if you’re sensitive to spice, then add more if you like a kick.

Can I make this salad vegan or nut-free?

Definitely! Skip the cheese or use a vegan alternative for dairy-free. Swap pecans for pumpkin or sunflower seeds to make it nut-free.

How do I keep my salad from getting soggy?

Keep the roasted apples, salad greens, and vinaigrette separate until you’re ready to serve. Toss everything together just before eating for the freshest, crunchiest results.

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