This Apple Salad Recipe has crisp apples and pears, dried fruit, candied pecans, feta, and an incredible apple cider dressing. Add chicken if you want to turn it into a more filling meal.
author’s note
The Lunch I’m OBSESSED With Lately
I go through phases where I’ll have a salad every single day for lunch, and It is satisfying to prepping all the components ahead of time. And this apple salad recipe has been my absolute favorite lately!
I’ll make a big batch of the apple cider dressing plus candied pecans, then keep a big container of greens in the fridge along with apples, pears, and feta or goat cheese.
I also like to make a double batch of baked chicken thighs or shredded chicken at the beginning of the week so I can throw some in for extra protein.
Having everything ready to go makes lunch so quick to assemble, which is the best feeling. Second only to eating a salad that tastes THIS good!
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Apples & Pears | Use crisp, firm apples like Honeycrisp, Fuji, or Pink Lady. Drizzle cut fruit with lemon juice to slow browning. |
| Chicken | Totally skippable, but great for turning this salad into a more filling meal. Use rotisserie chicken, grilled chicken, shredded chicken, or even leftover turkey. |
| Dried Fruit | Use dried cherries, dried cranberries or even golden raisins for a different flavor. |
| Candied Pecans | Buy them in the “salad topper” aisle or make your own at home. Walnuts or almonds also work. |
| Feta | Swap with goat cheese for a creamier texture or gorgonzola for a stronger flavor. |
| Apple Cider Vinaigrette | A simple mix of olive oil, honey, apple cider vinegar, Dijon, and seasonings. This dressing is INCREDIBLE! |
How To Make This Apple Salad Recipe
- Prep: Add the greens to a large bowl. Core and thinly slice or dice the apple and pear.
- Add Extras: Add the dried cherries and chicken, if using.
- Make the Dressing: Add the olive oil, honey, apple cider vinegar, Dijon, and seasonings to a jar. Seal and shake well.
- Dress the Salad: Drizzle some of the vinaigrette over the salad and gently toss to coat. Add more dressing to taste, if desired.
- Finish: Top with the cheese and candied pecans, then serve right away.
More Salad Recipes:
Salads
Crispy Chicken Salad
Salads
Thanksgiving Salad
Salads
BBQ Chicken Salad
Salads
Apple ColeslawStorage
For the best texture, store the greens, chicken, cheese, pecans, and vinaigrette separately in airtight containers in the fridge.
Keep the apples and pears whole and slice them just before serving.
The vinaigrette keeps well for 5–7 days in the fridge. Let it sit at room temperature for about 15 minutes if needed, then shake well before using.
Only dress as much salad as you plan to eat right away since leftovers can get soggy once tossed.
Variations
- Autumn Apple Salad Recipe: Add roasted butternut squash and pumpkin seeds.
- Holiday Salad: Toss in pomegranate arils like in this pear pomegranate salad.
- Summer Vibes: Use strawberries or blueberries instead of dried fruit.
