This green salad with apples is a fresh, crisp salad that’s perfect for fall. Mixed greens, topped with diced apples and dried cranberries, and drizzled with a maple dressing.

A top view of an apple salad made with mixed greens, diced apples and dried cranberries.

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Why make this apple salad

This makes the perfect fall salad with fresh, crisp apples, dried cranberries a maple dressing with a sprinkle of bacon bits or crunchy quinoa.

It makes the perfect side and lightens up those heavier fall meals like pumpkin mac and cheese, squash risotto, or pumpkin pasta.

Ingredients and substitutions

  • Lettuce – I like to use a prewashed spring mix to make it quick and easy, but you can use any type of tender lettuce that you want.
  • Apples – fresh apples diced into bite-sized cubes. I love crispy apples like Honey Crisp, Empire, or Machntosh in this salad.
  • Green Onion Maple Dressing – for this, you will need oil, apple cider vinegar, green onions, lemon juice, maple syrup, poppy seeds, and salt. You can also use my maple balsamic dressing or sweet onion dressing instead.

Optional Toppings

  • Dried Cranberries – (optional) but recommended. You could also use other dried fruit like raisins.
  • Nuts – (optional) like walnuts and pecans, are also delicious with this salad. ( I like some candied pecans too.)
  • Bacon Bits – add some crunch and a salty, smoky flavor. If you want to avoid the food dyes in store-bought vegan bacon bits, it’s easy to make your own bacon bits.
  • Crunchy Quinoa – this crunchy baked quinoa is a delicious salad topper that you will love.
  • Chickpea Croutons – these sauteed chickpeas are an easy, naturally gluten-free, protein-packed crouton perfect for all green salads.

Helpful tools

  • Large Salad Bowl – to mix it all together and serve.

How to make apple salad

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – To a blender, add oil, apple cider vinegar, maple syrup, lemon juice, salt, and green onions. Blend for about 30 seconds until creamy. Stir in poppy seeds if you choose after blending.

Step 2 – Core two small apples and dice them into small bite-sized pieces.

Step 3 – Fill a salad bowl with 8 cups of spring mix (or lettuce of choice) and top with diced apples, dried cranberries, nuts, bacon bits, crunchy quinoa, sautéed chickpeas, or any other optional toppings.

Step 4 – Drizzle with the dressing just before serving and toss well.

Pro Tips

  • Be sure to dice the apples into small bite-sized pieces.
  • You can make the dressing up to 3 days in advance and keep it in the fridge until serving.
  • Once you add the dressing, eat within the next 1/2 hour, so that the lettuce stays crisp.

Storage

Refrigerate: This apple salad is best when eaten freshly made. You can keep the greens, toppings, and salad dressing separate in the fridge for 3 – 5 days in an airtight container, then mix them just before serving.

A vegan apple salad with crunchy quinoa sprinkled on top.
Apple Salad with Crunchy Quinoa

More salad and dressing recipes

Apple salad recipe

A green salad in a wooden bowl with diced apples and maple dressing on top.
Diet
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5 from 6 rating

Apple Salad

Yield: 8
Prep: 10 minutes
Total: 10 minutes
Author: Monica Davis
A green salad tossed with apples and a maple dressing.
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Ingredients

Maple salad dressing

  • 1 cup light olive oil, or other neutral-flavored oil
  • 1/3 cup maple syrup, or vegan sugar
  • 1/3 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 3 stalks green onions, with the white ends cut off.
  • 1 tablespoon poppy seeds, optional

Salad and toppings

  • 8 cups mixed greens
  • 2 medium apples, diced
  • 1/4 cup dried cranberries, (optional)
  • 1/4 cup crunchy quinoa, (optional)
  • 1/4 cup bacon bits, (optional – omit for soy-free)
  • 1/4 cup chopped nuts, (optional)

Equipment

  • large salad bowl

Instructions
 

  • To a blender add, oil, apple cider vinegar, maple syrup, lemon juice, salt, and green onions. Blend for about 30 seconds until creamy. Stir in poppy seeds if you choose after blending.
  • Core two small apples and dice them into small bite-sized pieces.
  • Fill a salad bowl with 8 cups of spring mix (or lettuce of choice) and top with diced apples, dried cranberries, nuts, bacon bits, crunchy quinoa, or any other optional toppings.
  • Drizzle with the dressing just before serving and toss well.

Notes

  • Be sure to dice the apples into small bite-sized pieces.
  • You can make the dressing up to 3 days in advance and keep it in the fridge until serving.
  • Once you add the dressing, eat within the next 1/2 hour, so that the lettuce stays crisp.
Serving: 1cup, Calories: 72kcal, Carbohydrates: 15g, Protein: 1g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 47mg, Potassium: 148mg, Fiber: 1g, Sugar: 11g, Vitamin A: 509IU, Vitamin C: 13mg, Calcium: 24mg, Iron: 0.4mg
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