If there was ever a salad that embodied everything I love about fall, this would be it. Crisp, sweet-tart Lucy Glo apples, sharp aged cheddar, salty-sweet maple candied pecans, and the most incredible apple cider vinaigrette, all tossed with peppery arugula and crunchy romaine. It’s fresh, cozy, a little unexpected, and the kind of salad that makes you want to go back for seconds (and thirds).
And can we just take a moment for those APPLES?! That naturally pink flesh! I mean, are you kidding?!
This salad was inspired by a recent trip to upstate New York to visit my godmother. On our very first night there, she made us the most delicious fall salad featuring apples I’d never seen (or even heard of!) before: Lucy Glo apples. One bite and I was completely obsessed. They’re crisp, juicy, sweet-tart, incredibly floral and fragrant, and almost impossibly beautiful with their vibrant pink flesh. Truly unlike any apple I’ve ever had.
Naturally, I couldn’t stop talking about them, so later that weekend, my godmother took me to their local farmers market to stock up on some to bring home. I even brought a few back for my mom because they were just too good not to share.
And of course, I knew I had to recreate that salad once I got home.
I took a little inspiration from her original and added a few of my own touches, including stovetop salted maple candied pecans and a slight riff on her apple cider vinaigrette made with reduced apple cider, Dijon, shallot, and a touch of maple syrup. The concentrated apple cider gives the dressing the most incredible depth of flavor, and paired with the crunchy, salty-sweet pecans and sharp aged cheddar? SO. GOOD.
It’s everything I love about fall cooking in one big, gorgeous bowl. A little sweet, a little savory, lots of crunch, and so much flavor.
And while Lucy Glo apples are the star here, don’t worry if you can’t find them. This salad is just as delicious with your favorite crisp, sweet-tart apple.
What makes Lucy Glo apples so special?
First of all, LOOK AT THEM.
Lucy Glo apples have the most stunning naturally pink-red flesh, which makes them almost too pretty to eat. But their flavor is just as special as their appearance. They’re incredibly crisp and juicy, with a beautiful balance of sweetness and tartness, plus this almost floral, fragrant quality that I absolutely love.
They’re a red-fleshed apple variety, and if you’ve never tried one, I can’t recommend them enough. The vibrant color makes them especially gorgeous in salads, but they’re also delicious sliced up for snacking or added to a fall cheeseboard.
I love how the pink flesh pops against the greens in this salad, especially alongside the golden pecans and little chunks of aged cheddar. It’s one of those dishes that looks impressive without requiring much effort at all.
Can’t find Lucy Glo apples? No worries! Honeycrisp, Pink Lady, or Cosmic Crisp apples would all be delicious substitutes. Just look for something crisp and juicy with a good balance of sweet and tart flavors.
Everything that makes this fall apple salad SO good
The beauty of this salad is that every ingredient brings something a little different to the table. It’s all about the balance of flavors and textures, and I promise, every bite is a good one.
- Lucy Glo apples: Sweet-tart, floral, crisp, and ridiculously beautiful. They’re the star of the show, and for good reason.
- Arugula and romaine: I love combining peppery arugula with crunchy, refreshing romaine. The two together create the perfect base for all of the sweet and savory toppings.
- Aged cheddar: Sharp, nutty, salty, and SO good with apples. I love using an aged cheddar here because its bold flavor stands up beautifully to the sweetness of the fruit and pecans.
- Salted maple candied pecans: Crunchy, sweet, a little salty, and warmly spiced with cinnamon. Honestly, you’ll want to make extra just for snacking.
- Reduced apple cider vinaigrette: The finishing touch that ties everything together. Sweet, tangy, savory, and packed with concentrated apple flavor.
The secret is in the apple cider vinaigrette
I know reducing apple cider sounds like an extra step, but I PROMISE it’s worth it.
Instead of using regular apple cider straight from the jug, we’re taking an entire cup and simmering it down until it’s reduced to a scant 1/4 cup. As the cider cooks down, its natural sweetness and apple flavor become more concentrated, creating an almost syrupy base for the dressing.
From there, a little apple cider vinegar adds brightness, Dijon brings tang and helps everything emulsify, finely minced shallot adds savory depth, and maple syrup rounds everything out. A generous drizzle of good extra-virgin olive oil brings it all together.
The result is a vinaigrette that’s bright, tangy, a little sweet, and full of actual apple flavor. It complements the apples beautifully without overpowering them, and it’s the kind of dressing you’ll want to keep in your fridge all season long.
Trust me on this one.
Let’s talk about those salted maple candied pecans
Because every great salad needs a little crunch, right?!
These pecans come together right on the stovetop with brown sugar, pure maple syrup, a splash of water, cinnamon, and salt. As everything bubbles away, the pecans become coated in a glossy, sweet-spiced mixture that sets as they cool.
And because I can never resist a little salty-sweet situation, I finish them with flaky sea salt.
The combination of maple, cinnamon, and flaky salt is absolutely irresistible, especially paired with the sharp cheddar and crisp apples. They add that perfect little crunch to every bite.
They’re incredible in this salad, but I highly recommend making extra for snacking, adding to a cheeseboard, or sprinkling over roasted vegetables. Good luck not eating half the batch before they make it onto the salad.
Tips for making the best apple salad
This salad is incredibly simple to put together, but a few little things make it even better.
- Use a really good aged cheddar. Since there are relatively few ingredients in this salad, quality makes a difference. Look for a sharp, flavorful cheddar that you love eating on its own. Unexpected Cheddar from Trader Joe’s would be perfect here.
- Make the pecans ahead of time. Once they’re completely cooled, store them in an airtight container until you’re ready to assemble the salad.
- Prep the vinaigrette in advance. The reduced cider can be made ahead, and the finished dressing can be stored in the refrigerator until you’re ready to use it. Just give it a good shake or whisk before serving.
- Slice the apples just before serving. This keeps them fresh and crisp, especially if you’re using Lucy Glo apples and want to show off that gorgeous pink flesh.
- Dress the salad right before eating. Nobody wants soggy greens or pecans that have lost their crunch! Toss everything together just before serving for the best texture.
The perfect fall salad for entertaining (and Thanksgiving!)
If there’s one thing I love, it’s a salad that feels just as at home on a holiday table as it does at a casual weeknight dinner.
And this is absolutely one of those salads.
It’s colorful, full of texture, and feels a little special without being fussy. The crisp apples, sharp cheddar, and crunchy maple pecans are such a delicious combination, and that apple cider vinaigrette brings everything together in the best way.
I especially love the idea of serving this for Thanksgiving. With all of the rich, comforting dishes on the table, something fresh, bright, and crunchy is always a welcome addition. Plus, those pink apples make it a total showstopper.
It’s also wonderful alongside roast chicken, a cozy fall pasta, or a simple soup and crusty bread. And if you want to make it a little more substantial for lunch, add some roasted chicken or chickpeas.
Sweet, savory, tangy, crunchy, and full of all the flavors I crave this time of year.
I hope you love this one as much as I do! 🍎❤️
If you love this recipe, you’ll also love…
Looking for more delicious fall-inspired recipes? Here are a few of my favorites that are perfect for cozy dinners, holiday gatherings, and everything in between!
- Fall Harvest Salad with Maple Dijon Vinaigrette
- Fall Orzo Salad
- Burrata with Maple Roasted Butternut Squash, Pomegranate, Balsamic Glaze, and Crispy Sage
- Caramelized Onion White Bean Dip
Lucy Glo Apple Salad with Aged Cheddar, Maple Candied Pecans & Apple Cider Vinaigrette
This gorgeous fall apple salad is made with crisp, floral Lucy Glo apples, peppery arugula, crunchy romaine, sharp aged cheddar, and homemade salted maple candied pecans. Tossed in a sweet and tangy reduced apple cider vinaigrette, it's the perfect salad for fall gatherings, Thanksgiving, or anytime you're craving something fresh, crunchy, and full of flavor!
Ingredients
For the salad
- 2 hearts of romaine, chopped
- 4-5 cups arugula
- 2 Lucy Glo apples, thinly sliced
- 3 ounces aged cheddar cheese
For the apple cider vinaigrette
- 1 cup apple cider, reduced to a scant 1/4 cup (see instructions)
- 2 tablespoons apple cider vinegar
- 3 tablespoons finely minced shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1/3 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the salted maple candied pecans
- 3/4 cup raw pecan halves
- 2 tablespoons light brown sugar
- 1 tablespoon pure maple syrup
- 2 teaspoons water
- pinch of ground cinnamon
- 1/4 teaspoon kosher salt
- flaky sea salt for finishing
Instructions
Make the apple cider vinaigrette
Add the apple cider to a small saucepan and bring to a simmer over medium-high heat. Cook for about 10 minutes, or until the cider has reduced to a scant 1/4 cup. Watch carefully and swirl the pan frequently, especially toward the end, as the cider can reduce quickly and burn. Remove from the heat and let cool.
In a small bowl or jar, combine the cooled reduced apple cider, apple cider vinegar, shallot, Dijon mustard, and maple syrup. Whisk to combine. Slowly stream in the olive oil, whisking continuously until emulsified. Add the salt and pepper and whisk again until combined. Set aside.
Make the salted maple candied pecans
Line a plate or small baking sheet with parchment paper and set aside.
In a small saucepan or skillet over medium heat, combine the brown sugar, maple syrup, water, cinnamon, and salt. Cook, stirring frequently, for about 1 minute, or until the sugar has dissolved and the mixture is bubbling and glossy. Watch carefully, as the sugar can burn quickly!
Add the pecans and toss to coat evenly in the maple mixture. Continue cooking for about 30 seconds, stirring constantly.
Immediately transfer the pecans to the parchment-lined plate, spreading them into a single layer. Sprinkle with flaky sea salt while still warm. Let cool completely, then break apart any clusters.
Assemble the salad
Add the chopped romaine and arugula to a large serving bowl. Top with the sliced Lucy Glo apples, cubed aged cheddar, and salted maple candied pecans.
Drizzle with your desired amount of apple cider vinaigrette and gently toss to combine. Serve immediately and enjoy!
Recipe Notes
Apple substitutions: If you can't find Lucy Glo apples, Honeycrisp, Pink Lady, or Cosmic Crisp apples are all delicious substitutes. Look for a crisp, juicy apple with a good balance of sweetness and tartness.
Make ahead: The apple cider vinaigrette can be made in advance and stored in an airtight container in the refrigerator. Whisk or shake well before using. The candied pecans can also be prepared ahead and stored in an airtight container at room temperature once completely cooled.
A note on reducing the cider: Keep a close eye on the cider as it reduces, particularly during the last few minutes. You're looking for a concentrated, slightly syrupy consistency and approximately 1/4 cup of liquid or a little less.
Serving tip: For the freshest texture, slice the apples and dress the salad just before serving. You may not need all of the vinaigrette, depending on how heavily dressed you like your salads.
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