Arugula Apple Salad with Cheddar and Pecans
This arugula apple salad with aged cheddar, glazed pecans, and dried cranberries is the perfect mix of crisp, sweet, and savory. It’s simple, fresh, and totally perfect for fall—whether you’re looking for an easy side for dinner or something to bring to a festive gathering.
Fresh Fall Salad
I love this arugula salad because it has everything I crave in the fall: crisp apples, sharp cheddar, sweet-tart cranberries, and crunchy glazed pecans—all tossed in a simple homemade apple cider vinaigrette. It’s light but still feels seasonal, and the flavors just work so well together.
Whether you’re throwing together a last-minute dinner or need a fresh side for a holiday meal, this one comes together in no time and always feels a little fancy.
It’s one of those salads that feels special but doesn’t require much effort—just a few simple ingredients and you’re good to go! Plus, it’s super versatile, so you can easily swap out ingredients based on what you’ve got on hand.
Complete the Menu: serve this arugula apple salad with holiday cranberry orange chicken, rustic Yukon gold mashed potatoes, and prosciutto-wrapped dates for a special holiday spread!
And for more fresh and flavorful salad ideas check out our spinach gorgonzola salad with pear and pomegranate and our grapefruit avocado arugula salad with crème fraîche dressing.
Why You’ll Love This Recipe
Ingredient Notes
For the Salad
Arugula: Provides a peppery, slightly bitter flavor that pairs well with the sweetness of the apples and cranberries. If you prefer a milder green, you can swap it with baby spinach or a spring mix.
Apple: I prefer Honeycrisp apples which are sweet-tart and crisp, but you can use Fuji, Gala, or Pink Lady apples. Pears also make a great alternative for a soft sweetness.
Aged White Cheddar: Aged white cheddar stands out with its sharp, nutty flavor and flaky texture. Unlike regular cheddar, which is mild and creamy, aged cheddar has a more intense, concentrated taste. I love using local favorite Beecher’s Flagship cheese for this recipe, but Kerrygold aged cheddar or Tillamook extra sharp white cheddar are great alternatives. Mild cheddar, Gouda, or goat cheese also pair well with the apples and pecans.
Glazed Pecans: Add crunch and sweetness, you can also use toasted walnuts, almonds, or pine nuts as a substitute.
Dried Cranberries: Offer a sweet tartness, dried cherries or pomegranate arils are a great alternative.
Shallots: Provide a mild onion flavor and a little extra bite to the salad. Red onions can be substituted.
For the Dressing
Apple Cider Vinegar: Adds tang and depth; champagne vinegar or lemon juice work as lighter substitutes.
Dijon Mustard: Provides a smooth, slightly spicy flavor; yellow mustard is milder, or omit for a simpler dressing.
Maple Syrup: Adds sweetness with richness; honey or agave syrup can replace it.
Olive Oil: Offers a fruity, smooth base; avocado oil or another mild vegetable oil are good alternatives.
Salt and Pepper: Enhance flavors; adjust to taste, or use white pepper for a more subtle heat.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Apples
In the Pacific Northwest, apples are a celebrated autumn staple, thriving in Washington’s fertile valleys and temperate climate.
Grown extensively in Washington and Oregon, varieties like Honeycrisp and Fuji are prized for their crisp bite and balanced sweetness—perfect for everything from fresh snacks to warm, spiced desserts.
Learn more about locally grown apples from the Washington Apple Commission and this guide to Pacific Northwest apple varieties.
Pro Tips
- Use Store-Bought Glazed Pecans for Convenience: Purchasing glazed or candied pecans saves time and adds a touch of sweetness without the hassle of toasting them yourself. Simply chop them into smaller pieces to help distribute the sweetness more evenly throughout the salad.
- Adjust the Vinaigrette to Taste: Always taste the dressing before serving and adjust the sweetness or acidity if needed. More maple syrup for sweetness or extra vinegar for a sharper tang can fine-tune the flavor.
- Cut the Apple Last: To prevent the apple from browning, slice it right before serving. If you need to prep ahead, toss the apple slices in a bit of lemon juice or some of the vinaigrette to keep them fresh.
- Presentation Perfection: Before tossing the salad ingredients with the vinaigrette, set aside small portions of the apple, cheddar, pecans, and cranberries. Once the salad is plated, artfully scatter these reserved ingredients on top for a visually appealing finish that adds texture and color. This technique creates a beautiful, layered look.
Perfect Pairings
- Roasted Meats: This salad pairs beautifully with roasted meats like our Maple-Bourbon Glazed Turkey Breast or Cider Cream Chicken and Potatoes for a flavorful, satisfying meal.
- Seasonal Sides: Serve alongside Simply Sautéed Butternut Squash or Maple Sriracha Glazed Brussels Sprouts for a mix of sweet and savory textures that highlight the season’s best flavors.
- Holiday Appetizers: Kick off your meal with something like Truffled Deviled Eggs or Baked Brie with Spiced Pears for an elegant and festive start.
- Fall Soups: Serve alongside a comforting bowl of Creamy Mushroom and Potato Soup or a hearty Creamy Chicken Corn Chowder for a cozy, well-rounded meal.
- Simple Charcuterie Board: For a relaxed yet delicious spread, pair the salad with a selection of cured meats like prosciutto or salami, plus some crusty bread for a casual but satisfying meal.
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Arugula Apple Salad with Cheddar and Pecans
Ingredients
Salad Ingredients:
- 5 ounces arugula (about 6 cups)
- 1 small crisp apple (like Honeycrisp or Fuji), cut into small cubes or thin slices
- 2 ounces aged white cheddar, crumbled (about ½ cup)
- ⅓ cup glazed pecans (or toasted pecans)
- ¼ cup sweetened dried cranberries
- 2 tablespoons shallots, thinly sliced (optional, for a bit of bite)
For the Cider Vinaigrette:
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 6 twists freshly ground black pepper
Instructions
- Make the Cider Vinaigrette: Whisk together the apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil in a small bowl or shake together in a jar with a tight lid..
- Prepare the Salad Base: In a large bowl, toss together the arugula, apple slices, cheddar, pecans, dried cranberries, and shallots, if using.
- Dress the Salad: Drizzle the dressing over the salad just before serving, tossing gently to coat all the ingredients.
- Serve and Enjoy: Serve immediately for the freshest results.
Recipe Notes
Top Tips
- Use Store-Bought Glazed Pecans: Skip the toasting by using store-bought glazed or candied pecans. Chop them into smaller pieces to evenly distribute the sweetness.
- Adjust the Dressing to Taste: Taste the vinaigrette before serving and tweak the sweetness or tang by adding more maple syrup or vinegar.
- Slice the Apple Last: To prevent browning, slice the apple just before serving. If prepping ahead, toss the slices in a little bit of the vinaigrette to keep them fresh.
- Enhanced Presentation: Set aside some apple, cheddar, pecans, and cranberries before tossing the salad with the dressing. Then scatter them on top for a layered, visually appealing finish.
Storage Tips
- Salad: Store any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. The greens may wilt after a while, so it’s best to enjoy it fresh.
- Dressing: Keep any leftover vinaigrette in a sealed jar or container in the fridge for up to a week. Shake well before using.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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