I say this so many times, the simplest of foods are quite often the most delicious. When you start with great ingredients, you just can't go wrong. In fact, this salad is just a bunch of great ingredients thrown together to make some pretty amazing flavours. Yes, amazing! That is the one world that sums up this salad. And for a salad that is a pretty big word.
What makes this salad so great is the fresh ingredients alongside the delicious maple vinaigrette. If you are looking for a sophisticated salad this fall, give this one a try and it will not disappoint. There is lots of goodness here including pecans, feta, apples and even figs.
As figs are still in season around these parts, I am making the most of them and buy them every single week. These black figs are just divine alongside the crunchy pecans and salty feta. I used black figs but you could just as easily substitute other varieties if it is what's on hand. If you think you don't like figs, I urge you to try them in this salad just once.
An afterthought for this salad is that you could toast the pecans. I didn't do it this time around but it would add another level of texture to the salad. The last time I toasted pecans, the phone rang and I forgot about them. Nobody likes burnt pecans. As they are hard to come by around here, I decided to leave them plain today. If you are more tentative than I am and have easy access to pecans, I think toasting them would be better.
I wouldn't recommend putting this salad together until just before serving. The feta and the figs would wilt the soft salad leaves. Also the apples would lose their crunch and would turn brown. So, not a great plan. As it is thrown together so quickly, it is worth waiting until just before serving to put it together. The maple vinaigrette can be made in advance and refrigerated.
I used golden delicious apples in this salad and they were a great choice as they are crunchy and sweet. I prefer a sweet to tart apple for this salad. Slice the apples very thin for a best result. As well, I left the skin on and it is the best part of the apple!
Now go on and make a grown up salad today.
Flavours of Fall Salad with a Maple Vinaigrette
Serves 4 / Prep time: 15 minutes / Cook time: None
4 Cups/150 grams Baby leaf salad leaves
1/2 Cup/75 grams feta cheese, crumbled
1/2 Cup/65 grams pecans, halved
2 Apples, cored halved and thinly sliced
3 - Figs, sliced
1/4 Cup/60 ml Maple syrup
1/2 Cup/120 ml balsamic vinegar
1/2 Cup/120 ml olive oil
1 Teaspoon Dijon mustard
In a small bowl or jar combine the maple syrup, balsamic vinegar, olive oil, Dijon mustard, sea salt and black pepper. Whisk really well and set aside.
In a large salad bowl, add the salad leaves and top with feta cheese, pecans, apple slices and fig slices. Pour over maple vinaigrette just before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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