Ultimate Fall Honeycrisp Apple Salad
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This is my idea of the ultimate fall apple salad — the one that shows up at every gathering because it just works. It’s got everything I love about the season: juicy-crisp Honeycrisp apples, smoky bacon, maple-candied pecans, tangy shallots, creamy blue cheese, and those little pops of jewel-like pomegranate that make it feel festive.
If you’ve ever wanted a salad that actually holds its own at the holiday table, this is it. It’s fresh, colorful, and brings that much-needed crunch and brightness to balance all the rich dishes.
Plus, it’s one of those make-ahead gems, you can prep everything in advance, toss it right before serving, and still look like you’ve got it all together.
Every bite hits that sweet-savory balance that feels just right next to a roast or on a festive buffet. It’s showy enough for Thanksgiving or Christmas dinner, yet super simple to put together.
I recommend pairing it with my Apple Cider Vinaigrette for a bright, tangy finish that ties all the flavors together — the cider vinegar, maple syrup, and Dijon balance the sweetness of the apples and pomegranate perfectly.
If you’re short on time, you can also use a good-quality store-bought dressing. Look for ones labeled apple cider vinaigrette, maple balsamic, or honey Dijon — all have that same fall-inspired flavor profile that works beautifully with this salad.
More Fall Salads: If you’re looking for more festive fall salad ideas be sure to check out my Apple, Cheddar & Arugula Salad, maple-spice Roasted Carrots & Parsnips Salad, or this colorful Fall Kale Salad with Delicata Squash & Goat Cheese and fully embrace the season!
Why You’ll Love This Recipe
Ingredient Notes
Honeycrisp apples: My go-to for this salad because they’re crisp, sweet, and don’t brown quickly. Slice them thin right before serving for the best texture.
Maple-candied pecans: Add that irresistible crunch and a hint of caramel flavor. You can make them ahead and snack on a few while you’re at it.
Blue cheese: A little goes a long way. I like something creamy and mellow like Point Reyes or gorgonzola so it doesn’t overpower the apples.
Bacon: The smoky, salty bite that ties everything together. Cook it until it’s just crisp and crumble it while it’s still warm.
Pomegranate arils: They bring color, a juicy pop, and a touch of tartness that brightens up every bite.
Shallots: Thinly sliced for a little zing that balances the sweetness from the apples and pecans.
Dressing: This salad pairs perfectly with my Apple Cider Vinaigrette. Its balance of tangy cider vinegar, Dijon, and a hint of maple ties all the flavors together. If you’re short on time, a good store-bought maple Dijon or balsamic vinaigrette works beautifully too.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Honeycrisp Apples
Fall in the Pacific Northwest isn’t complete without Honeycrisp apples! Grown across Washington’s lush valleys, these beauties are known for their juicy crunch and perfect sweet-tart balance — the kind that holds up beautifully in salads, crisps, and fall desserts.
Harvested from mid-September through October, Honeycrisps thrive in our cool PNW nights, which give them that signature snap and bright flavor. Look for firm, glossy apples with red-and-yellow skin, and store them in the fridge to keep that crisp bite for weeks.
Learn more about local apple varieties from the Washington Apple Commission or explore regional produce highlights with Tacoma Boys’ seasonal guide.
Step-By-Step Directions
Scroll down for the step-by-step photos, then grab the full recipe card at the end when you’re ready to make it!
1
Candy The Pecans
Toss pecans with maple syrup, salt, and a pinch of cayenne. Bake at 350°F for 8–10 minutes until glossy, then cool.
2
Pickle the Shallots
Whisk vinegar, water, honey, and salt. Add shallots and let sit for 15 minutes.
3
Build the Salad
Toss greens with half the apple cider vinaigrette, then arrange on a large platter. Top with apple slices, pickled shallots, bacon, pecans, blue cheese, and pomegranate.
4
Finish & Serve
Drizzle with remaining vinaigrette and serve right away.
Pro Tips
- Prep ahead: Make the vinaigrette and maple-candied pecans up to a few days in advance. Slice the apples just before serving so they stay crisp.
- Use sturdy greens: A mix of spring mix, baby kale, or arugula holds up beautifully to the vinaigrette without wilting.
- Toss lightly: Add just enough dressing to coat—this salad tastes best when it’s glossy, not drenched.
- Build it smart: Layer the greens first, then tuck in the apples, bacon, blue cheese, and pomegranate for a pretty mix of color and texture.
- Style it up: Serve on a wide platter so all those fall colors show off. A sprinkle of extra pomegranate and pecans on top makes it feel holiday-ready.
Perfect Pairings
This Ultimate Honeycrisp Apple Salad fits right in at any fall gathering — from cozy weeknight dinners to festive holiday tables. Try pairing it with:
Roasted Meats:
Serve alongside our Dutch Oven Pork Tenderloin with Maple Dijon Pan Sauce, Classic Roasted Boneless Turkey Breast with Gravy, or Chicken in Cider Cream Sauce for a cozy, well-rounded main course.
Seasonal Sides:
Round out the meal with Fondant Sweet Potatoes with Maple and Thyme or Maple Sriracha Brussels Sprouts for a balance of savory and sweet fall flavors.
Holiday Appetizers:
Start your gathering with Cranberry Tartlets with Whipped Feta or Truffled Deviled Eggs for an elegant and festive vibe.
FAQs
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Ultimate Fall Honeycrisp Apple Salad
Ingredients
Maple-Candied Pecans
- ½ cup pecan pieces
- 2 Tbsp pure maple syrup
- ½ tsp flaky sea salt
- pinch of cayenne (optional)
Quick-Pickled Shallots
- 1 medium shallot, thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 tsp honey
- ½ tsp kosher salt
Salad Base
- 6 cups mixed greens (arugula + butter lettuce or little gem for texture)
- 2 small Honeycrisp apples, thinly sliced
- 5 slices thick-cut bacon, cooked crisp and crumbled
- ½ cup crumbled blue cheese (gorgonzola or Roquefort are great)
- ½ cup maple-candied pecans (from above)
- pickled shallots, drained
- ½ cup pomegranate arils
- ½ cup Apple Cider Vinaigrette or your favorite vinaigrette
Instructions
- Make the pecans: Preheat oven to 350°F. Toss pecans with maple syrup, salt, and cayenne (if using). Spread on a parchment-lined baking sheet and bake 8–10 minutes, stirring once, until glossy. Cool before breaking apart.
- Pickle the shallots: In a small bowl, whisk vinegar, water, honey, and salt. Add shallot slices and let sit at least 15 minutes (or refrigerate up to 3 days).
- Assemble the salad: Toss the greens with half the Apple Cider Vinaigrette dressing then, arrange greens on a large platter. Top with apples, bacon, pecans, blue cheese, pickled shallots, and pomegranate arils.
- Serve: Drizzle with remaining dressing and serve.
Recipe Notes
Servings
This recipe serves 6–8 as a side or 4 as a main course. Perfect for fall dinner parties, holiday gatherings, or any meal that needs a crisp, flavorful centerpiece.Make-Ahead Tips
- Candied Pecans: Make up to 1 week ahead and store in an airtight container at room temperature.
- Pickled Shallots: Prepare up to 3 days in advance and keep chilled.
- Apple Cider Vinaigrette: Can be made up to 5–7 days ahead. Shake well before serving.
- Greens + Apples: Wait to slice the apples and assemble the salad until just before serving for the freshest texture.
- For stress-free entertaining, keep each component separate and assemble the platter right before guests arrive.
Leftovers & Storage
- The salad is best enjoyed fresh, but any undressed leftovers can be refrigerated for up to 1 day.
- Candied Maple Pecans: Airtight container, 1 week at room temp.
- Pickled Shallots: Refrigerate up to 5 days.
- Vinaigrette: Refrigerate up to 7 days, bring to room temp before using.
- Avoid storing dressed greens, as they’ll wilt quickly.
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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