Apple, Pecan and “Feta” Salad (The Perfect Fall Salad Recipe!)
This vegan Apple, Pecan and Feta Salad is loaded with fall flavours! It’s sweet and crunchy, with a peppery maple apple vinaigrette to bring it all together.
The origin story of this salad is the same as so many salads you’ve probably made too—I had the ingredients on hand and I threw them together because I needed to use them up. But the combination of flavours and textures in this apple, pecan, and feta salad was so good, I had to write down the recipe and share it with you. This salad couldn’t be more perfect for fall, with the maple dressing, crisp apples, and sweet-tart cranberries.
Why This Salad Belongs on Your Fall Menu
Like my Kale, Apple, and Chickpea Salad and Pear and Vegan Gorgonzola Salad, this is a recipe you’ll put on frequent rotation every fall. Here’s what makes it such a hit!
- So many textures. Crisp apples, crunchy pecans, chewy cranberries, and creamy feta make this salad a textural delight!
- Contrasting flavours. I love a salad with contrasts and this one delivers! It’s got the sweet apples, tart cranberries, sharp feta, and bitter kale, all tossed in a tangy vinaigrette.
- Make it a meal or a side. This is a salad that works as a light meal (and it’s great for meal prep since kale doesn’t wilt as quickly as lettuce!) or as a side dish for a weeknight or even for Vegan Turkey on Thanksgiving.
Notes on Ingredients
The ingredient list for this apple, pecan, and feta salad is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Salad:
- Kale – You can use curly kale or lacinato kale.
- Apple – I recommend a crisp variety with sweet-tart flavour like Honeycrisp or Pink Lady.
- Cranberries – Use dried cranberries with minimal sugar for the most tart contrast.
- Pecans – Walnuts or almonds would also work, but I especially love pecans in this salad.
- Vegan feta – You can use my Tofu Feta or store-bought vegan feta. (I also love it in this Beet “Feta” Salad!)
For the Vinaigrette:
- Maple syrup – Agave nectar also works, but I think the flavour of maple syrup pairs especially well with this fall salad.
- Apple cider vinegar – If you don’t have ACV on hand, red wine vinegar would also work.
- Olive oil
- Salt and black pepper
How to Make Apple, Pecan, and Feta Salad
This recipe couldn’t be easier! Here’s what you’ll need to do.
- Combine. Add the kale to a bowl, then add the apples, cranberries, pecans, and vegan feta.
- Make the dressing. Whisk all the ingredients together in a small bowl or liquid measuring cup.
- Put it all together. Add the desired amount of dressing to the salad and toss to coat.
Variation Ideas
This apple, pecan, and feta salad is easy to customise! Come up with your own variations or try one of these.
- Swap the apples for pears. You can use a soft, buttery variety or crisp Asian pears.
- Massage the kale leaves. Use your hands to rub the kale leaves with a portion of the dressing, until the fibers break down and the kale feels silky and tender. This mellows the flavour and texture of the greens.
- Add vegan bacon. Layer in another flavour with smoky Rice Paper Bacon or Tofu Bacon.
What to Serve With This Salad
If you’re making this apple, pecan and feta salad a meal, serve it with a slice of No Knead Bread for a simple, rustic lunch or dinner. It would also pair well with Vegan Butternut Squash and Apple Soup or Creamy Pumpkin Soup; if you like your salads with sandwiches, try it with a Smashed Chickpea Avocado Salad Sandwich.
How to Store
- Meal prep: Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers: Once dressed, the salad will last a day in the fridge when stored in an airtight container.
More Vegan Salad Recipes
Enjoy friends! If you make this apple, pecan and “feta” salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Apple, Pecan and Feta Salad
Ingredients
Salad:
- 3 cups kale, de-stemmed, washed and torn, 180g
- 1 apple, sliced thinly
- 2 tablespoons cranberries, 20g
- 2 tablespoons pecans, 15g
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta, 30g
Maple-Apple Vinaigrette Dressing:
- 2 tablespoons maple syrup or agave nectar, 30mL
- 1 tablespoon apple cider vinegar, 15mL
- 2 tablespoons olive oil, 30mL
- 1/2 teaspoon salt, 3g
- 1/2 teaspoon ground black pepper, 1g
Instructions
Salad
- In a bowl, place the kale. Add the apples, cranberries, pecans and feta cheese on top – if you’d like, toss them in a bowl first them sprinkle on top.
Maple-Apple Vinaigrette Dressing
- Whisk the ingredients together and pour over the salad. Enjoy!
Notes
- Meal prep: Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers: Once dressed, the salad will last a day in the fridge when stored in an airtight container.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I tried all of your salads last week. They were AMAZING .My favorite is the apple pecan feta salad ( I added grilled chicken )
It was deelish! Quick and easy to prepare
I’m looking forward to trying more recipes of yours
Oh and the quinoa and mushrooms !!!!! Omg. So. Good. ILove them!
Hey Kelly,
Yay I’m so happy to hear this!! I hope you enjoy the other recipes too, thanks for sharing with me!!
Jessica,
When you have apples in the mason jar salad, do they go brown? If not, what do you do to prevent it?
Thanks!
Hi Myrna to stop the browning you can use some lime/ lemon juice on the slices. Thank you so much for reading and I hope this helps!
I throughly enjoyed this Salad. The textures, flavours were great! I didn’t have kale, so I did a combo of Romaine and spinach. The dressing was also spot on. Definitely a keeper. As I’m low carb, I subbed out the real maple syrup for low carb.
Thanks