Apple Pecan Salad with Yogurt Dressing is perfect for an autumn brunch, lunch, dinner, or tea party. It’s full of delicious fall ingredients–apples, pecans, cranberries, and roasted pepitas (pumpkin seeds). The homemade Yogurt Dressing is easy to make and adds a touch of sweet, tangy creaminess to every bite. I think you’re going to love this salad. I know I do!
Apple Pecan Salad is a Lovely Addition to a Fall Brunch
I first tried this salad when our daughters surprised me with a 60th birthday outing last month to Greenwood Country Tearoom. We had a fabulous time and enjoyed some wonderful dishes, one of them being the salad I’m sharing with you today. I don’t know what they used for a dressing, so this is a close adaption.
But seriously, I am in love with this recipe. I make it so often, my husband is probably ready for me to move on. It works especially well for a brunch, a light evening meal, perhaps with quiche or soup, or even an afternoon tea.
See more Salad Recipes. Browse Brunch Ideas or Tea Party Foods.
You may question my suggestion for adding this salad to a tea menu, but on occasion I serve light soups and mini quiches for tea savories, and this salad would pair really well with either of them, along with a fruity scone. Yum!
Ingredients for Apple Pecan Salad with Yogurt Dressing
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a paring knife, core and dice the apple into bite-size pieces. Thinly slice the red onion with a chef’s knife. To toast the pecan, place pecans in 350°F oven for 5-8 minutes until they begin to smell fragrant. Be careful not to cook them too long, though, as they burn easily. Ask me how I know!
Make the Yogurt Dressing
Prepare the yogurt dressing by mixing the ingredients together in a medium bowl or blender.
I opted to use my immersion blender, which has it’s own mixing bowl. This worked very well.
Place the Honey Vanilla Greek Yogurt, apple cider, and Dijon mustard in the bowl. Blend or whisk until combined.
If you want to use plain Greek yogurt, you may add 2 tablespoons honey + 1 teaspoon vanilla extract for this recipe.
Then stream the extra virgin olive oil into the yogurt mixture until the dressing emulsifies, about 15-20 seconds. Season with kosher salt and freshly ground black pepper. Pour dressing into a small creamer or cruet bottle. Makes about 1 cup of dressing.
Assemble the Salad
Place lettuce greens in a large serving bowl. Add the diced apples, toasted pecans, sliced red onion, cranberries, and pepitas to the salad. Toss together to mix.
Add Feta cheese last by crumbling on the top of the salad. Or if you plan to serve the salad on individual plates, you may place the salad on the plates and then top with Feta cheese. Serve the Yogurt dressing on the side for your guests to serve themselves.
Serve Apple Pecan Salad with Yogurt Dressing with Quiche or soup such as Butternut Squash Bisque or Cheesy Chicken Rice Soup. This recipe will serve 4-6 people.
Refrigerate leftover salad in a freezer bag or covered container for up to 3 days. Store Yogurt Dressing in refrigerator in covered container for up to 5 days.
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Apple Pecan Salad with Yogurt Dressing
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Ingredients
- 11 oz artisan lettuce (or baby greens blend/spring mix)
- 1 large honey crisp apple
- 1 cup pecans (toasted)
- 2/3 cup red onion (sliced)
- 1/3 cup dried cranberries
- 1/3 cup roasted pepitas (pumpkin seeds)
- 6 oz feta cheese
Yogurt Dressing
- 1/2 cup Honey Vanilla Greek Yogurt
- 2 tablespoons apple cider
- 2 teaspoons Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a paring knife, core and dice the apple into bite-size pieces. Thinly slice the red onion with a chef’s knife. To toast the pecan, place pecans in 350°F oven for 5-8 minutes until they begin to smell fragrant.
Make the Yogurt Dressing
- Prepare the yogurt dressing by mixing the ingredients together in a medium bowl or blender. (I opted to use my immersion blender, which has it’s own mixing bowl. This worked very well.)
- Place the Honey Vanilla Greek Yogurt, apple cider, and Dijon mustard in the bowl. Blend or whisk until combined.
- Stream the extra virgin olive oil into the yogurt mixture until the dressing emulsifies, about 15-20 seconds. Season with kosher salt and freshly ground black pepper. Pour dressing into a small creamer or cruet bottle. Makes almost 1 cup of dressing.
Assemble the Salad
- Place artisan lettuce greens in a large serving bowl. Add the diced apples, toasted pecans, sliced red onion, cranberries, and pepitas to the salad. Toss together to mix.
- Add Feta cheese last by crumbling on the top of the salad. (If you plan to serve the salad on individual plates, you may place the salad on the plates and then top with Feta cheese.)
- Serve the Yogurt dressing on the side. Serves 4-6.
