Tired of the same old salad? This Apple Maple Pecan Salad is perfect for fall. With no lettuce to be found, it’s really more like a non-traditional coleslaw made from julienned apples and a package of finely shredded cabbage.
You can use whatever apples you like, but I really like the way the tartness of Granny Smith apples taste with the sweetness of the maple syrup-based dressing.
In addition to apples and shredded cabbage, this Apple Maple Pecan Salad also features gorgonzola cheese, chopped pecans, and a few dried cranberries,
It’s a wonderful combination of flavors. I especially love the way apples taste with any type of blue cheese. Add in some buttery pecans and I am in heaven!
In addition to having great flavors, this is a wonderfully crunchy salad as well. I love it paired with chicken or some type of pork.
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- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon freshly ground black pepper
- pinch of salt
- pinch of cayenne pepper
- 1 (10-ounce) package finely shredded cabbage
- 3 large Granny Smith apples, julienned
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup chopped pecans, toasted
- 1/4 cup Craisins
- In a large bowl, whisk together apple cider vinegar, maple syrup, vegetable oil, lemon juice, Dijon mustard, black pepper, salt, and cayenne pepper.
- Add cabbage and apples. Toss to coat. Cover and refrigerate at least 30 minutes.
- Before serving add Gorgonzola cheese, pecans, and craisins.
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