When fall rolls around, I crave recipes that feel like a cozy sweater—warm, nourishing, and just a little indulgent. That’s where this Apple Pecan Fall Salad comes in. It’s crunchy, tangy, sweet, and hearty enough to be the star of your lunch table—or a refreshing side at your holiday spread. And the best part? It’s ready in just 10 minutes.
As a mom of three, quick salads like this are my lifeline. Between soccer practice, homework, and keeping up with a Texas-sized laundry pile, I need meals that are fast but still make my family (and me!) feel nourished. This salad checks all those boxes beautifully.
Table of Contents
Why You’ll Love This Apple Pecan Fall Salad
- Fast & fuss-free – Just 10 minutes, no stovetop required.
- Perfectly seasonal – Crisp apples, sweet pears, tart craisins, and nutty pecans scream autumn.
- Holiday-worthy – Pairs beautifully with turkey, ham, or even roasted acorn squash (try my Apple Stuffed Acorn Squash for a cozy combo).
- Balanced flavors – Tangy honey mustard dressing ties everything together.
What Does Apple Pecan Fall Salad Taste Like?
Imagine crisp apples and pears mingling with the salty bite of blue cheese, balanced by the crunch of pecans and the chewy sweetness of craisins. Now drizzle on a zippy honey mustard dressing with just the right touch of lime—bright, bold, and oh-so-delicious.
It’s sweet, tangy, nutty, and just a little creamy. Basically, autumn in a bowl. 🍁
Ingredients You’ll Need for Apple Pecan Fall Salad
One of the reasons I adore making an Apple Pecan Fall Salad is that the ingredients are simple, fresh, and easy to find at your local grocery store—or even at a weekend farmers’ market if you’re lucky enough to have one nearby. Every ingredient plays a special role in creating that crunchy, sweet-and-savory balance that makes this salad taste like pure autumn comfort.
Here’s what you’ll need:
- Mixed Greens (6 cups) – A hearty salad starts with a good base. I like using a spring mix or baby spinach because they’re tender but still hold up well under the dressing. For extra flavor, you can even mix in a little arugula for a peppery bite.
- Apple (1 medium, diced) – The star of the show! Apples bring a juicy crunch and a sweet-tart flavor that pairs beautifully with pecans. Jonathan, Fuji, and Gala are my personal favorites, but Honeycrisp also works wonders if you want that extra snap. (If you love apple salads as much as I do, you’ll also enjoy my Honeycrisp Apple Feta Fall Salad).
- Pear (1 medium, diced) – Think of the pear as the apple’s softer, sweeter cousin. It adds a mellow juiciness that balances the crunch of the apple and the saltiness of the cheese.
- Craisins (1/3 cup) – These little gems give the salad a chewy texture and a burst of tart sweetness that keeps every bite interesting.
- Blue Cheese (1/2 cup) – Creamy, tangy, and bold—blue cheese is the flavor punch that ties the sweet and savory together. If it’s not your thing, don’t worry—feta or goat cheese makes a lovely swap without overpowering the other flavors.
- Salted Pecans (1/2 cup) – The nutty crunch that gives this salad its cozy fall personality. Toasted pecans add warmth and depth, while the salt enhances all the flavors. If you’re making this for kids or nut-free friends, swap pecans for roasted pumpkin seeds instead.
Honey Mustard Dressing (the magic that ties it all together):
- Olive Oil (1/2 cup) – Smooth and rich, it’s the base that makes the dressing silky.
- Fresh Lime Juice (1/4 cup) – Bright and zesty, it balances the sweetness of the honey.
- Honey (2 tbsp) – Nature’s sweetener! It blends beautifully with Dijon mustard for that classic honey-mustard tang.
- Dijon Mustard (1 tsp) – Sharp and savory, mustard rounds out the dressing and keeps it from being too sweet.
- Salt (1 tsp) & Black Pepper (1/2 tsp) – The finishing touch that brings all the flavors together.
Every spoonful of this dressing is a little sweet, a little tangy, and perfectly light—so it complements rather than drowns the salad.
Step-by-Step Instructions for Making Apple Pecan Fall Salad
The beauty of this Apple Pecan Fall Salad is that it looks like something you’d order at a cozy café, but it comes together in just minutes in your own kitchen. I’ll walk you through it step by step so you can get that perfect balance of sweet, salty, and tangy every single time.
Step 1: Mix Up the Dressing
Start with the honey mustard dressing—it’s the heart of this recipe. Grab a mason jar (or any jar with a tight lid) and add the olive oil, fresh lime juice, honey, Dijon mustard, salt, and pepper. Secure the lid and give it a vigorous shake until everything blends into a golden, creamy mixture.
👉 Pro tip: If you’ve got kids, this is a fun job for little hands—they’ll love being the “official salad shaker.” Plus, making your own dressing is not only healthier but tastes so much fresher than bottled options. (If you’re a fan of homemade dressings, you’ll also love the tangy-sweet blend I used in my Apple Cranberry Pecan Salad.)
Step 2: Prep the Produce
Dice your apple and pear into bite-sized cubes. I leave the skins on because they add color, texture, and extra fiber, but you can peel them if you prefer a softer bite. To keep them from browning, you can toss the pieces lightly in lemon juice. Then wash and dry your mixed greens thoroughly—no one wants soggy lettuce in their salad!
Step 3: Assemble the Salad
In a large serving bowl, add the greens first, creating a fresh, leafy base. Scatter in the diced apple, pear, craisins, crumbled blue cheese, and those crunchy salted pecans. Don’t worry about making it look perfect—one of the joys of this Apple Pecan Fall Salad is its colorful, rustic appearance.
Step 4: Dress It Up
Right before serving, drizzle on the honey mustard dressing or, if you’re serving this for a crowd, keep the dressing on the side so everyone can add as much (or as little) as they like. Toss gently with tongs so each bite has a little bit of everything—fruit, cheese, nuts, and greens.
Step 5: Serve and Enjoy
Transfer the salad to individual bowls or keep it family-style in the serving bowl. This salad pairs beautifully with roasted meats, Thanksgiving turkey, or even a lighter main dish like my Roasted Beetroot Pumpkin Salad.
Every forkful is crisp, juicy, tangy, and nutty—basically, fall in a bowl. 🥗🍁
Tips and Tricks for the Perfect Apple Pecan Fall Salad
- Make ahead tip – Dice apples and pears right before serving to keep them fresh. Or toss them lightly in lemon juice to prevent browning.
- Cheese swaps – Not into blue cheese? Feta or goat cheese work beautifully here.
- Nut-free option – Toasted pumpkin seeds or sunflower seeds add crunch without nuts.
- Kid-approved version – Skip the blue cheese and add extra craisins. My little ones love it this way!
- Holiday hack – Serve this salad in a large wooden bowl for a rustic, festive vibe.
Storage
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 24 hours. Keep the dressing separate to avoid sogginess.
FAQs
Can I use bottled dressing instead?
Of course! But the homemade honey mustard takes just 2 minutes and makes a world of difference.
What apples are best?
I love Jonathan, Fuji, or Gala. Honeycrisp works too if you’re feeling fancy.
Can I prep this a day ahead?
Yes—just keep the dressing separate and add the apples and pears right before serving.
Conclusion
This Apple Pecan Fall Salad is everything I love about autumn in one bowl—fresh, hearty, colorful, and so easy to whip up. Whether you’re serving it at Thanksgiving or packing it for lunch, it’s sure to brighten your table and your day.
So grab that mason jar, shake up the dressing, and let this salad be your crunchy, cozy hug from the season.
And if you love apple-inspired fall salads, you might also enjoy my Honeycrisp Apple Feta Fall Salad or this Apple Cranberry Pecan Salad.
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Print
Apple Pecan Fall Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A cozy autumn salad of crisp apples, juicy pears, tart craisins, salty pecans, and creamy blue cheese tossed with a bright honey-mustard lime dressing.
Ingredients
6 cups mixed greens (spring mix or baby spinach; add arugula for peppery bite)
1 medium apple, diced (Jonathan, Fuji, Gala, or Honeycrisp)
1 medium pear, diced
1/3 cup craisins (dried cranberries)
1/2 cup blue cheese, crumbled (or feta/goat cheese)
1/2 cup salted pecans, roughly chopped (toasted if desired)
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
1. Make the dressing: In a jar, combine olive oil, lime juice, honey, Dijon, salt, and pepper. Seal and shake until emulsified.
2. Prep produce: Dice the apple and pear (skins on for color and fiber). Rinse and dry the mixed greens thoroughly.
3. Assemble: In a large bowl add greens, then scatter apple, pear, craisins, crumbled blue cheese, and salted pecans.
4. Dress: Drizzle on some of the honey-mustard dressing and toss gently so each bite has fruit, cheese, nuts, and greens.
5. Serve: Taste and add more dressing if needed. Serve immediately for the best crunch.
Notes
To prevent browning, toss diced apple and pear with a little lemon or lime juice.
Nut-free? Swap pecans for roasted pumpkin seeds (pepitas).
Not into blue cheese? Use feta or goat cheese.
Great with roasted chicken, turkey, or alongside fall mains. Leftovers keep (undressed) up to 1 day; store dressing separately.
