If you’re searching for a vibrant, show-stopping salad that tastes just as delightful as it looks, you’re about to fall in love with this Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette. Every forkful brings a balance of creamy, tangy, sweet, and crunchy, making it the kind of salad you’ll crave long after your plate is empty. Whether you’re dressing up a holiday table or just want something special for lunch, this salad steals the spotlight without any fuss.
Ingredients You’ll Need
You won’t believe how easy it is to bring together the magic of this Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette! Each ingredient has a purpose, from color to crunch, and creates a salad that’s undeniably greater than the sum of its parts.
- Mixed salad greens: A fresh, colorful blend gives the base a lively, garden-fresh feel and makes every bite different.
- Crumbled goat cheese: Creamy, tangy, and rich, it melts into the salad and pairs perfectly with the tart cranberries and apples.
- Glazed pecans: Adds irresistible crunch and caramelized sweetness that makes people swoon.
- Dried cranberries: They bring a pop of deep ruby color and tart, chewy sweetness to every forkful.
- Apple, thinly sliced: Crisp, juicy, and just a little tart—choose a sweet-tart variety like Honeycrisp or Fuji for best results.
- Red onion, thinly sliced: Provides sharpness and a hint of bite to balance out the sweetness.
- Extra virgin olive oil: The base of our maple Dijon vinaigrette, it brings richness and pull-it-all-together flavor.
- Apple cider vinegar: Brings zingy acidity that adds life to the vinaigrette without being too aggressive.
- Pure maple syrup: Adds a lovely, natural sweetness to the dressing and balances the mustard’s sharpness.
- Dijon mustard: It gives the vinaigrette boldness, body, and a gentle warmth that clings beautifully to each leaf.
- Salt: Enhances all the flavors and sharpens the components in the vinaigrette.
- Black pepper: Rounds out the dressing with a nice little kick at the end.
How to Make Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
Step 1: Prepare the Salad Base
Start by grabbing a roomy salad bowl that’ll let you toss everything together without overflowing. Layer in your mixed greens first, creating a fresh bed for all your vibrant toppings. Scatter the goat cheese, glazed pecans, dried cranberries, apple slices, and red onion over the top. Don’t worry about perfection here—part of the beauty is how the colors and textures intermingle naturally!
Step 2: Whisk the Maple Dijon Vinaigrette
In a small bowl or, for fun, a mason jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Give it a hearty whisk or shake until the dressing looks creamy and perfectly blended. That maple Dijon vinaigrette brings everything together with a sweet and tangy hug.
Step 3: Dress and Toss the Salad
Just before serving, pour the maple Dijon vinaigrette over your prepared salad ingredients. Using clean hands or salad tongs, gently toss everything until the greens are glistening and the goodies are evenly distributed. This is the moment when the flavors truly start to mingle—don’t be surprised if the aroma alone gets people hovering around the bowl!
Step 4: Serve Immediately
Plate up generous portions of Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette. Serve it right away so the greens stay crisp and every bite feels as fresh as possible. The flavors are bold, balanced, and completely irresistible when enjoyed immediately.
How to Serve Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
Garnishes
Add an extra finish with a sprinkling of microgreens, a few extra glazed pecans, or a light zest of lemon over the top. A final drizzle of the maple Dijon vinaigrette right before serving makes it feel restaurant-level fancy—even on a weeknight.
Side Dishes
This salad pairs beautifully with grilled chicken breast or seared salmon for a hearty main course. On its own, it’s dreamy alongside a warm baguette or a bowl of vibrant soup. It’s also a natural fit for any holiday spread, balancing out richer entrées with its light, lively crunch.
Creative Ways to Present
Try serving this Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette on a long platter for a “help-yourself” centerpiece, or portion it into small glass jars for a picnic. You can even layer it in a wide-mouthed mason jar for a pretty, portable lunch that stays crisp until you’re ready to toss.
Make Ahead and Storage
Storing Leftovers
If you anticipate leftovers, keep the salad and vinaigrette separate. Store the undressed salad in an airtight container lined with a paper towel to absorb any excess moisture. The dressing keeps best in a sealed jar in the fridge for up to a week—just shake it up before using again.
Freezing
Freezing isn’t recommended for this recipe because the fresh greens and apples can lose texture and flavor. Glazed pecans and the vinaigrette, however, can be prepped in advance and frozen separately if needed. Assemble everything fresh for the best taste and crunch!
Reheating
This is truly a fresh salad, so reheating isn’t necessary. If you’re adding proteins like grilled chicken, simply reheat your protein and toss it over the salad just before serving. Enjoy the Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette cold, straight from the fridge or at room temperature for maximum flavor.
FAQs
Can I make the salad ahead of time for a party?
Absolutely! Prep all the ingredients and keep them separate until serving time. Combine everything and add the vinaigrette just before your guests arrive, and the salad will taste freshly made and fabulous.
What nut-free option works best for glazed pecans?
Roasted sunflower seeds or pumpkin seeds are terrific if you need to skip nuts. They offer the same toasty crunch and work seamlessly in the Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette.
Can I use another cheese besides goat cheese?
Yes, feta or blue cheese are both excellent swaps for goat cheese. Each brings its own flavor profile, so pick what you (or your guests) love most. The salad will still shine!
How can I make this salad vegan?
Simply use a dairy-free goat cheese substitute or omit the cheese entirely. Double-check that your glazed pecans and maple syrup are truly vegan, and you’ve got a plant-based version ready for everyone.
Does this salad work as a main course?
Definitely! With the addition of grilled chicken, salmon, or even some quinoa, the Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette can easily transform into a satisfying, nourishing meal.
Final Thoughts
If you’re craving a salad that’s full of flavor, color, and little moments of surprise in every bite, you won’t regret making this Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette. It’s festive enough for a special gathering and simple enough for your everyday table. Grab your greens and dive in—you’ll want to make it again and again!
Print
Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A delightful mixed green salad featuring a combination of fresh greens, creamy goat cheese, sweet glazed pecans, tart dried cranberries, crisp apple slices, and a flavorful maple Dijon vinaigrette. This salad is perfect for a light and refreshing meal or a colorful side dish.
Ingredients
Mixed Green Salad:
- 6 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/2 cup glazed pecans
- 1/2 cup dried cranberries
- 1 small apple, thinly sliced
- 1/4 small red onion, thinly sliced
Maple Dijon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Mixed Green Salad: In a large salad bowl, combine the mixed greens, crumbled goat cheese, glazed pecans, dried cranberries, sliced apple, and red onion.
- Maple Dijon Vinaigrette: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Drizzle the maple Dijon vinaigrette over the salad just before serving and toss gently to coat. Serve immediately.
Notes
- Add grilled chicken or salmon to make this salad a main dish.
- For a nut-free option, use roasted sunflower seeds instead of pecans.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
