Apple Cheddar Fall Salad with Candied Pecans
A simple fall salad made with baby spinach and arugula, crisp apples, sharp white cheddar and candied pecans tossed in an easy homemade apple cider vinaigrette.
Ingredients
Salad
- 5 oz baby spinach
- 5 oz baby arugula
- 2 large Honeycrisp apples thinly sliced
- 5-6 oz sharp white cheddar shaved or thinly sliced
- ¾ cup candied pecans
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- 2½ tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- Freshly cracked black pepper
- 1 tsp fresh lemon juice optional
Let's Make It
- Add olive oil, apple cider vinegar, honey, Dijon, salt, pepper and optional lemon juice to a jar. Cover and shake until emulsified.
- Add spinach and arugula to a large serving bowl.
- Top with sliced apples, sharp white cheddar and candied pecans.
- Shake the vinaigrette again and drizzle over the salad just before serving.
- Gently toss and serve immediately.
Make-Ahead Instructions
- Prepare the vinaigrette up to 2 days ahead and refrigerate. Prep the cheese and pecans ahead as well. Assemble the salad and slice the apples shortly before serving.