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.
Never miss a recipe. Sign up HERE for the Spicy Southern Kitchen Newsletter.
Apple Maple Pecan Salad is perfect for fall. Full of apples, shredded cabbage, blue cheese, and pecans tossed in a maple vinaigrette.
- 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.
More Fall Salads