Autumn Salad with Maple Vinaigrette

You know that time of year when the air smells a little more like chimney smoke and less like grass, and your mornings start needing socks? That’s when I start craving this Autumn Salad with Maple Vinaigrette. It’s not fussy, not loud – just gentle layers of crunch and sweetness, like the kind of warmth you feel from holding a warm mug with two hands. There’s crisp apple, juicy pear, toasted walnuts, a hint of salty feta… and then that creamy dressing hits, just tangy enough, a little sweet, very fall. It tastes the way cinnamon candles smell, in the best way.

Why You’ll Crave It

• A perfect balance of sweet, salty, and tangy – it hits all the right notes without trying too hard.
• Quick to make (really, just 15 minutes) but makes every plate look like a little autumn still life.
• The creamy maple-balsamic vinaigrette… I mean, I could write a whole love letter just to that.
• Crunchy, juicy, creamy textures – each bite a bit different (I like that it’s not too uniform).
• Easy to tweak with what’s in the fridge – and still somehow feels elegant enough for guests.

The first time I made this, it was for my sister on a rainy October afternoon. We ended up eating it straight out of the mixing bowl, on the couch, blankets tangled around our legs.

What You’ll Need

• Mixed greens: about 4 cups – I like using a mix of baby spinach, arugula, and a little red leaf for color.
• Apples: 1 cup, diced – something crisp like Honeycrisp works beautifully.
• Pears: 1 cup, sliced thin – ripe but still firm, Bosc or D’Anjou are both great.
• Walnuts: ½ cup, chopped – give them a quick toast if you can, the flavor gets way deeper.
• Dried cranberries: ½ cup – tart little pops of color and sweetness.
• Feta cheese: ½ cup, crumbled – it adds that gentle saltiness that ties everything together.

For the creamy maple-balsamic dressing:

• Maple syrup: ¼ cup – pure maple, the real deal makes all the difference.
• Balsamic vinegar: 2 tablespoons – mellow and fruity, not too sharp.
• Greek yogurt: ¼ cup – plain, full fat if possible for a nice, rich body.
• Olive oil: ¼ cup – extra virgin, mild and smooth.
• Salt and black pepper: to taste – start with a pinch and adjust.

Easy How-To

Get Everything Prepped

Start by rinsing your greens and patting them dry (or spin, if you’ve got a spinner). Chop the apples into bite-sized cubes and slice the pears thin – if the skin’s tough, peel it, but I usually leave it on. Toast the walnuts quickly in a dry pan over medium heat – just until they smell toasty and nutty, 4-5 minutes. Then let them cool a bit.

Whisk Up That Dressing

In a small bowl, or even just a jar with a lid (so you can shake it), combine the maple syrup, balsamic vinegar, Greek yogurt, olive oil, and a pinch of salt and pepper. Whisk (or shake) until it’s thick and smooth. Taste it – I always do a little finger dip – and adjust seasoning as you like.

Assemble with Love

In a large salad bowl, gently combine the greens, apples, pears, cranberries, half the walnuts, and half the feta. Drizzle some of the dressing over and toss lightly, using your hands or tongs. Add more dressing bit by bit. You want the leaves just barely coated, not drowning.

Finish It Off

Sprinkle the rest of the walnuts and feta on top – so they don’t get buried. This keeps it pretty too, which matters at least a little, doesn’t it?

Good to Know

• If your pears or apples are too ripe, they can turn mushy fast – use firmer fruit for better texture.
• Making it ahead? Store the greens and fruit separately, and don’t add the dressing until just before serving.
• Accidentally overdressed it? Toss in a handful more greens to balance things out. I’ve done it, more than once.

Serving Ideas

• Lovely next to roasted chicken or a cozy butternut squash soup.
• Add grilled salmon on top to make it a full meal – works especially well with the maple notes.
• Serve in small bowls as a first course for a holiday dinner – it feels a little special that way.

Top Tricks

• Dress the salad little by little – you can always add more, but it’s hard to come back from soggy greens.
• Let your toasted nuts cool before adding them – warm nuts can wilt the greens slightly, and not in a charming way.
• If your dressing’s too thick, a splash of water will loosen it without dulling the flavor.

Frequently Asked Questions

Can I use a different dressing?

Of course – a regular balsamic vinaigrette or even a cider vinaigrette would be nice. But the creamy maple-balsamic really does tie everything together so warmly, I’d suggest trying it as-is first.

Can I make this salad ahead of time?

Parts of it, yes. The fruit can be cut a few hours before and stored with a splash of lemon juice. Toast the nuts ahead, make the dressing. Just hold off on tossing everything together until right when you serve it.

What greens work best here?

A mix adds good texture – spinach is soft, arugula gives a peppery bite, red leaf or baby kale holds up well to dressing. I’d avoid iceberg or romaine here – feels too summery.

Can I swap out the feta?

Yes, absolutely. Goat cheese is a lovely alternative, or even little shavings of parmesan. Or skip the cheese altogether if you’d like it dairy-free, the rest still holds up.

Conclusion

There’s something about this autumn salad with creamy maple balsamic dressing that just feels like coming indoors after being out in the cold – thoughtful, grounding, kind of nostalgic. It’s more than just a bowl of greens. I hope you find yourself making it again, not because you planned to, but because it feels like the right moment.

More recipes suggestions and combination

Quinoa and Roasted Vegetable Salad

Earthy roasted carrots, sweet squash, and warm quinoa tossed with a lemony dressing – cozy and filling.

Apple and Goat Cheese Salad

This one leans into the tart-sweet combo, with creamy goat cheese and maybe a drizzle of honey.

Chickpea and Spinach Salad

Quick and protein-rich, with a tahini lemon dressing that makes everything taste brighter.

Pear and Blue Cheese Salad

Elegant and sharp – arugula, pears, and crumbles of blue cheese are a bold but classic mix.

Roasted Beet and Feta Salad

Delicate and hearty at once, with that deep sweetness from the beets and a nice citrus kick in the dressing.