Sweet-tart apple vinaigrette salad with crunchy pecans and blue cheese makes this 10-minute salad one everyone asks for by name.
This salad hits the perfect balance of flavors and textures: crisp apples, creamy blue cheese, chewy dried fruit, and crunchy pecans, all tied together with a quick, scratch-made apple vinaigrette. It feels restaurant-worthy but takes minutes, making it ideal for weeknights, holidays, and potlucks.
Why this recipe works
- The sweet-tart vinaigrette balances the boldness of blue cheese.
- Multiple textures (crunchy, creamy, chewy) make every bite interesting.
- Uses simple pantry staples for the dressing.
- Scales easily for family dinners or entertaining.
- Flexible ingredients let you swap what you have without losing the vibe.
Ingredients (& what each one does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Salad greens (romaine or spring mix): the crisp, fresh base that holds up to dressing.
- Dried cherries/raisins/cranberries: adds sweet chewiness and a pop of contrast.
- Pecan halves: brings buttery crunch and a toasty finish.
- Blue cheese or Gorgonzola crumbles: salty, creamy bite; Gorgonzola is milder.
- Apples: crisp sweetness and juicy crunch; keeps the salad bright.
- Olive oil: creates a silky dressing and carries flavor across the salad.
- Apple cider vinegar: provides tang and that “apple-forward” zing.
- Dijon or spicy brown mustard: emulsifies the dressing and adds a subtle bite.
- Maple syrup, honey, or agave: rounds out acidity with a smooth sweetness.
- Salt and black pepper: sharpens and balances everything.
How to Make Apple Vinaigrette Salad
- Build the salad base with greens, fruit, nuts, cheese, and sliced apples.
- Shake up a quick apple vinaigrette until glossy and combined.
- Dress and toss right before serving so the greens stay crisp.
Recipe Tips and Tricks
- Slice apples last (or toss them with a tiny splash of vinegar) to slow browning.
- Toast the pecans for deeper flavor (even 3–5 minutes in a dry skillet helps).
- Dress right before serving to prevent wilted greens.
- Prefer a milder cheese? Use Gorgonzola instead of blue cheese.
- For a prettier presentation: keep dressing separate, then toss at the table.
Recipe Variations
- Protein add-on: top with grilled chicken or leftover turkey.
- Different fruit: swap apples for pears (especially great in fall).
- Nut swap: Use walnuts or sliced almonds instead of pecans.
- Cheese swap: feta or goat cheese for a different, creamier/saltier profile.
Serving suggestions
This salad pairs well with cozy mains and soups. Try it alongside:
- Roast chicken or pork tenderloin
- French onion soup or tomato soup
- Pasta dishes (especially creamy or tomato-based)
New Life for Leftovers
- Turn leftovers into a wrap with sliced chicken.
- Use as a grain bowl topper (add quinoa or farro, then drizzle extra vinaigrette).
- Chop leftovers and spoon onto toasted naan for a savory-sweet flatbread-style bite.
Storage
- Undressed salad: store in an airtight container 1–2 days (best texture day 1).
- Dressing: keep in a sealed jar in the refrigerator for up to 5–7 days; shake again before using.
- Already dressed salad: not ideal for storage (greens will wilt), but can be kept briefly in the fridge and eaten within 24 hours.
People Often Ask (FAQs)
What apples are best for this salad?
Crisp varieties work best—choose your favorite that holds its shape when sliced.
Can I make the dressing ahead?
Yes. Shake it in a jar, refrigerate, and re-shake before serving.
Is Gorgonzola the same as blue cheese?
Gorgonzola is a type of blue cheese and is often milder—great if you want less intensity.
How do I keep apples from browning?
Slice right before serving, or lightly coat slices with a bit of apple cider vinegar and toss.
Can I swap the sweetener?
Yes—maple syrup, honey, or agave all work; adjust to taste.
Final thought
If you want one “go-to” salad that feels special but takes almost no time, this is it. The apple vinaigrette makes it memorable, and the mix-ins let you tailor it for weeknights or a holiday table without extra work.
Apple, Pecan and Blue Cheese Salad with Apple Vinaigrette
Ingredients
- 1 (12-ounce) bag salad greens like romaine or spring mix
- 1/2 cup dried cherries , raisins, or cranberries
- 1/2 cup pecan halves
- 6 ounces (3/4 cup) blue cheese or Gorgonzola crumbles
- 2 whole apples (your favorite variety), cored and sliced thinly
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon prepared Dijon or spicy brown mustard , more or less to taste
- 1 tablespoon maple, syrup, honey or agave , more or less to taste
- Salt and ground black pepper
Instructions
- Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
- Mix the olive oil, Dijon, maple syrup (or other sweetener), and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour the salad dressing over the top of the salad and toss to combine.
Notes
Nutrition
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Hi, I am planning to make this for Thanksgiving. Need a little guidance please. No maple syrup is mentioned in the ingredient list but it is mentioned in the actual recipe directions. Does the maple syrup take the place of the honey in the ingredient list?
The combination of fruit, nuts, cheese, and that salad dressing are amazing. We fought over the last bits in the bowl! :)
Yummy with cinnamon apple butter
Yumm!!!!!!! We had a similar salad at Grilled Cheese stand near Test Track in EPCOT this summer and it was delicious!!!!! I’ve been craving it ever since, will definitely be making your version
I know, it’s so good. I didn’t get to try too much at the Food and Wine festival in EPCOT this year but I do have an EPCOT recipe coming up next week. :) Love eating at the nations, too.