This Flavours of Fall Salad with a Maple Vinaigrette is the perfect addition to your fall dinner table. Made with fresh figs, crisp apples, pecans and feta, it’s all about the season. Great for lunches, a starter to a bigger meal or even on a buffet table.
What makes this salad so great is the fresh ingredients alongside the delicious maple vinaigrette. If you are looking for a sophisticated salad this fall, give this one a try and it will not disappoint. There is lots of goodness here including pecans, feta, apples and even figs.
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An afterthought for this salad is that you could toast the pecans. I didn’t do it this time around but it would add another level of texture to the salad. The last time I toasted pecans, the phone rang and I forgot about them. Nobody likes burnt pecans. As they are hard to come by around here, I decided to leave them plain today. If you are more tentative than I am and have easy access to pecans, I think toasting them would be better.
Make The Salad Fresh
I wouldn’t recommend putting this salad together until just before serving. The feta and the figs would wilt the soft salad leaves. Also the apples would lose their crunch and would turn brown. So, not a great plan. As it is thrown together so quickly, it is worth waiting until just before serving to put it together. The maple vinaigrette can be made in advance and refrigerated.
I used golden delicious apples in this salad and they were a great choice as they are crunchy and sweet. I prefer a sweet to tart apple for this salad. Slice the apples very thin for a best result. As well, I left the skin on and it is the best part of the apple!
Now go on and make a grown up salad today.
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Flavours of Fall Salad with a Maple Viniagrette
- 4 Cups Baby leaf salad leaves
- 1/2 Cup feta cheese crumbled
- 1/2 Cup pecans halved
- 2 Apples cored halved and thinly sliced
- 3 – Figs sliced
- 1/4 Cup Maple syrup
- 1/2 Cup balsamic vinegar
- 1/2 Cup olive oil
- 1 Teaspoon Dijon mustard
- Sea salt
- Black pepper
- In a small bowl or jar combine the maple syrup, balsamic vinegar, olive oil, Dijon mustard, sea salt and black pepper. Whisk really well and set aside.
- In a large salad bowl, add the salad leaves and top with feta cheese, pecans, apple slices and fig slices. Pour over maple vinaigrette just before serving.