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

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This cozy fall salad features caramelized roasted apples, peppery arugula, toasted pecans, creamy goat cheese, and a spicy maple-cider vinaigrette. It’s quick to prepare, crowd-pleasing, and perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale
  • 2 large crisp apples (Honeycrisp, Fuji, or Gala), cored and sliced into 1/2-inch wedges
  • 1 tablespoon olive oil (for roasting)
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • 5 ounces baby arugula or mixed greens
  • 1/2 small red onion, thinly sliced
  • 1/2 cup toasted pecans, roughly chopped
  • 1/3 cup crumbled goat cheese or feta
  • 1/3 cup dried cranberries
  • 3 tablespoons extra-virgin olive oil (for vinaigrette)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper flakes
  • Pinch of kosher salt and black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Core and slice apples into 1/2-inch thick wedges.
  3. In a bowl, toss apple slices with 1 tablespoon olive oil, 1/2 teaspoon cinnamon, and a pinch of sea salt. Spread on baking sheet in a single layer.
  4. Roast apples for 18–20 minutes, flipping halfway, until tender and caramelized. Let cool for 3–4 minutes.
  5. Toast pecans in a small skillet over medium heat for 3–4 minutes until fragrant, shaking the pan often.
  6. 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 red pepper flakes, and a pinch of salt and pepper. Adjust seasoning to taste.
  7. Place arugula or greens in a large bowl. Add sliced red onion, toasted pecans, crumbled goat cheese, and dried cranberries.
  8. Add roasted apples to the salad after cooling slightly.
  9. Drizzle half the vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste.
  10. Serve immediately on a platter or in bowls. Garnish with extra pecans or red pepper flakes if desired.

Notes

For best results, use firm apples like Honeycrisp or Fuji. Let roasted apples cool slightly before adding to greens to prevent wilting. Adjust red pepper flakes in vinaigrette for desired spice level. Make ahead by roasting apples and toasting pecans up to a day in advance; assemble salad just before serving. For vegan or nut-free, use dairy-free cheese and pumpkin seeds.

Nutrition

Keywords: roasted apple salad, fall salad, maple cider vinaigrette, autumn salad, vegetarian, gluten-free, Thanksgiving salad, easy salad, arugula salad, holiday salad

Find it online: https://katedishes.com/roasted-apple-salad-recipe-easy-fall-salad-with-spicy-maple-cider-vinaigrette/