Apple Pecan Salad with Raspberry Vinaigrette is one of my favorite meals for the cooler months. Crisp greens are topped with Michigan apples, grilled chicken, honey-roasted pecans, dried cranberries, and gorgonzola for a salad that’s as tasty as it is comforting—sure to become a fast favorite.
This post is sponsored by NOW Foods.
Just because summer is over doesn’t mean salads have to disappear from your menu. If you want a fall-inspired, healthy salad to enjoy on a cozy autumn night, this is a great choice. As the season changes, I like using fresh, local ingredients. Living in Michigan means lots of fresh apples—our many nearby orchards make it easy to pick up great fruit for seasonal recipes.
This salad combines grilled chicken, sliced apples, NOW Foods honey-roasted pecans, dried cranberries, red onion, and gorgonzola on a bed of romaine and spring mix. A generous drizzle of raspberry vinaigrette brings all the flavors together. It looks fancy but is actually simple to prepare—perfect for a quick weeknight meal or a pretty side for special dinners and holiday gatherings like Thanksgiving or Christmas.
Tips for making Apple Pecan Salad with Raspberry Vinaigrette:
Chicken:
Season the chicken well with salt, pepper, and garlic. I like to grill it or sear it in a cast iron pan to get that nice, smoky flavor from the sear.
Apples:
Choose a sweet, crunchy apple like Honeycrisp or Gala. Slice or dice to your liking, and squeeze a little lemon juice on the cut apples to slow browning.
Nuts:
Honey-roasted pecans add great crunch and a caramelized sweetness that complements the salty chicken and tangy gorgonzola. I like NOW Foods Honey-Roasted Pecans—they’re made in small batches and have a rich honey coating. They’re great in salads, for snacking, or even on ice cream. Use code AMBER at nowfoods.com for 20% off your order.
Cheese:
Gorgonzola is my top pick, but crumbled blue cheese works well too.
Dried cranberries:
To boost their flavor, I often plump dried cranberries before adding them. Pour boiling water over the cranberries in a small bowl, let them sit for 5 minutes, then drain and add to the salad.
Dressing:
Raspberry vinaigrette is my favorite for this salad. I prefer a vinaigrette over a creamy dressing, though both pair nicely. If you want to make a homemade dressing, choose a simple recipe and reduce the sugar if you prefer it less sweet.
Making for a crowd:
Double or triple the recipe for larger groups. If prepping ahead, store components separately so the greens stay crisp.
Make-ahead and storage tips:
Store the ingredients separately in airtight containers in the fridge and assemble right before serving to prevent wilting. The salad is best eaten fresh. If dressed, eat within 24 hours. Undressed, it will keep up to 3 days in the fridge.
Apple Pecan Salad with Raspberry Vinaigrette
Crisp greens topped with Michigan apples, grilled chicken, honey-roasted pecans, dried cranberries, and gorgonzola for a mouthwatering fall salad.
5 from 2 votes
PREP TIME: 10 minutes
COURSE: Main Course, Salad, Side Dish
CUISINE: American, Holiday
SERVINGS: 4
INGREDIENTS
– 2 heads romaine, coarsely chopped
– 6 oz spring mix
– 3–4 cooked chicken breasts, sliced or chopped
– 1/3 cup dried cranberries
– 1/4 cup red onion, sliced
– 2 apples, sliced or chopped
– 1/3 cup gorgonzola, crumbled
– 1/3 cup NOW Honey-Roasted Pecans
– Raspberry vinaigrette
INSTRUCTIONS
1. In a large bowl, combine the salad greens, chicken, apples, red onion, cranberries, gorgonzola, and honey-roasted pecans. Mix well.
2. Toss with raspberry vinaigrette just before serving.
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