Apple Pecan and Vegan Feta Salad with Maple Apple Dressing

By Jessica Hylton - - Updated

Vegan Apple Pecan and Feta Salad with Maple Apple Dressing is loaded with fall flavours and is sweet, crunchy and good for you! 

Feta salad in a white bowl.

Do you hear that? That’s the sound of denial that summer is nearing to an end. That’s also the sound of me rushing in, arms loaded with apples, pumpkins, butternut squash and a few leaves for table decor smiling from ear to ear.

Yeah, I’m kind of ready for fall.

Kale in a white bowl.

It’s still pretty hot during the day time here, but last night for example I was cold. I was also up in the hills at what turned out to be two friends’ engagement party (woohoo!) but I’m hanging on to whatever hope I have for a colder period. It’s also been pouring rain since we had a storm over the weekend and I’m more than thankful for the cooler days. Even though fall doesn’t officially start until late September, in food blogger season it started up to two weeks ago and I feel as if I’ve been sitting, staring at my calendar, willing the days to move ahead. Yes, picture me eating these pumpkin pie overnight oats (YUM) while trying to push the calendar days forward.

They won’t budge. So I decided to share this apple pecan and feta salad with you now, anyway.

Pouring dressing over feta salad.

If you haven’t noticed, I’m into salads lately. In fact, I’m into loaded apple salads because who has time for boring plain salads?! This salad, came from my need to put pecans feta cheese and apple together in a healthy but still delicious way so of course I took to a salad. I know the word salad puts off many of us, but trust me, this is a salad you’re going to love.

On top of the combination of crisp apples, texture-adding pecans, sweet cranberries and deliciously-tart vegan “feta” cheese you have the maple-apple dressing. Mr. Bakes had the idea to add apple cider vinegar to it, and the flavour combined with the maple syrup and olive oil came through beautifully. P.S., you could also try this creamy vegan avocado dressing all over this salad – one of my new favourites.

Overhead shot of apple pecan and feta salad.
Needless to say, I ate this right up. As soon as I finished shooting (what’s new?). And did I mention that’s not lettuce, it’s kale?! You knew that was coming right? The kale added a unique flavour that just complimented all the other ingredients. I’m all for salads that come together with no heat, no cooking and under 15 minutes.

Look out fall, we’re coming through! (It sounded funnier in my head, so please laugh).
Side shot of apple pecan and feta salad with apples in the background.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


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If you try this Apple Pecan and Feta Salad with Maple Apple Dressing please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.



Apple Candied Walnuts and Blue Cheese Salad with Maple Apple Dressing

Pouring dressing on blue cheese salad.

Pear and Gorgonzola Salad with Honey Apple Dressing

Pouring dressing on gorgonzola salad.

Crunchy Kale & Chickpea Salad with Lemon Poppyseed Dressing

Kale and chickpea salad in a green bowl.


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Side on shot of apple pecan salad.

Apple Pecan and Vegan Feta Salad with Maple Apple Dressing

Vegan Apple Pecan and Feta Salad with Maple Apple Dressing is loaded with fall flavours and is sweet, crunchy and good for you! 
by: Jessica in the Kitchen
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 servings
Course Salads
Cuisine American


  • 3 cups kale de-stemmed, washed and torn
  • 1 apple sliced thinly
  • 2 tablespoons cranberries
  • 2 tablespoons pecans
  • 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta

Maple-Apple Vinaigrette Dressing:

  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper



  • 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!
This recipe is gluten free.
TO STORE You can store this salad in an airtight tupperware container in the fridge without the dressing. You can store the dressing in a mason jar . The salad lasts about 3 days in the fridge. The dressing can last up to two weeks if stored properly.


Calories: 783kcal | Carbohydrates: 83g | Protein: 12g | Fat: 50g | Saturated Fat: 7g | Sodium: 1487mg | Potassium: 1354mg | Fiber: 9g | Sugar: 45g | Vitamin A: 20178IU | Vitamin C: 254mg | Calcium: 387mg | Iron: 4mg
by Jessica

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Recipe Rating


  1. Sign me up for this salad! Looks so good! I love apple and pecan!

  2. I have been experimenting a lot with adding cranberries to salads and they work so well i think why on earth did I not do that before??? Love you salad and congrats to the newly engaged couple.

  3. Sarah Scott says:

    Hi Jessica,
    So happy to have discovered your blog! I tried this Apple Pecan and Feta Salad with Honey Apple Dressing last night and an excited to try many more of your healthy recipes. I used only 2cups of kale rather than 3 because that’s enough for me so I halved the dressing recipe, I enjoy light amounts of dressing anyway. This is so fast and easy to put together I’m sure I will be making it again.

  4. Lisa says:

    I made this salad for a party Sat. night. Yum! So good! I used romaine and spinach instead of the kale, but this salad is super delicious and the apple cider vinaigrette really makes it! This will be one of my go-to salads for this fall! Thanks, Jessica!

    • Jessica says:

      So glad you liked it Lisa!! Thank you for the feedback and you’re so welcome.

  5. This looks amazing! Your photos are so good makes my mouth water! I am going to feature this on my blog tomorrow!

  6. This is a great Superfoods recipe!! Can I feature this recipe and the picture on my blog? I’ll put a link back to your blog.

  7. Jordan Van Der Heyden says:

    This was delicious and all of the ingredients are perfectly balanced! I used mixed baby greens since I had them on h my hand. My husband requested it again the next night.

  8. GrammaKaren says:

    Jessica! I love your blog and this salad is perfect for fall! You are a beautiful person who also takes beautiful photos! I will be making this tonight for sure! I may have to sub goat chz for the Feta, however, since I am out of Feta, but I think it will still be good (just maybe not as good as yours…. 🙂 Thanks again and have a wonderful week!

    • Jessica says:

      Hi GrammaKaren,

      Thanks so much for your kind words! I really hope you enjoyed the salad! 🙂 You’re more than welcome!

  9. Candice Bartley says:

    How many people can you serve with this receipt?
    It would be a side salad on main entree.

    • Jessica says:

      Hi Candice,

      As it is, this salad serves two people. You can easily double or triple it!

  10. What an amazing salad Recipe.

    Thanks for sharing with us 🙂

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