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Apple pecan salad with sliced apples, cheddar, toasted pecans and dried cranberries over baby spinach on a white platter

Easy Apple Pecan Salad with Cheddar and Maple Dijon

A crisp fall salad of sweet apple slices, sharp cheddar, toasted pecans and dried cranberries over baby spinach, tossed in a maple Dijon dressing. It comes together in about 15 minutes and is sturdy enough for a light lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 ounces baby spinach about 5 packed cups
  • 2 medium crisp apples Honeycrisp or Gala, cored and thinly sliced
  • 1 cup sharp cheddar cheese cubed or shredded
  • 3/4 cup pecan halves
  • 1/3 cup dried cranberries
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt plus more to taste
  • 1/8 teaspoon black pepper

Method
 

  1. Whisk the olive oil, apple cider vinegar, maple syrup, Dijon, salt and pepper in a small bowl or jar until smooth. Set aside.
  2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant, or spread them on a sheet pan and toast at 350°F for 5-6 minutes. Cool 5 minutes, then roughly chop.
  3. Add the spinach to a large bowl. Core and thinly slice the apples, add them on top, pour over half the dressing and toss gently to coat.
  4. Scatter the cheddar, pecans and cranberries over the salad, drizzle with the remaining dressing and serve right away.