Fall Salad with Red Wine Vinaigrette

This delicious Fall Salad with Red Wine Vinaigrette is loaded with sturdy greens, pecans, raisins, and apples and dressed with a homemade vinaigrette for a timeless combination. It’s the kind of recipe that fits just as well in a family dinner as it does in a lively party with friends.

Can we talk about versatility? This salad is one of those crowd-pleasing gems you’ll find yourself reaching for again and again. The sweet, juicy apples, the nutty, crunchy pecans, and the chewy, tangy raisins all pair perfectly with a red wine vinaigrette. Trust me, this isn’t just a salad, it’s an experience.

What Makes This Salad Special?

• It’s versatile enough to be a side dish or a light, standalone meal.
• It takes just about 15 minutes of prep time.
• Packed with fiber, vitamins, and healthy fats.
• Apples and pecans may scream, “Fall!” but trust me, this salad is a hit any time of year.

Ingredients You’ll Need

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• Mixed greens or Romaine lettuce — The crisp base that brings everything together.
• Apple – Choose an apple that’s sweet, crunchy, and juicy. Galas are perfect here.
• Raisins – For a chewy, sweet burst in each bite.
• Pecans – They add that signature nutty crunch.
• Red wine vinaigrette – This tangy dressing ties all the flavors together perfectly. Try the Wish Bone brand red wine vinaigrette, or my Classic Vinaigrette recipe (minus the shallot!)

The great thing about this recipe? It leaves plenty of room for creativity. If Gala apples aren’t your favorite, swap them for Fuji or Honeycrisp. Prefer dried cranberries over raisins? Go for it! The beauty of a salad like this is its adaptability.

How to Make Tossed Salad with Pecans, Raisins, and Apples

1. Chop the lettuce and apple.
2. Add to a bowl with the raisins and pecans.
3. Dress with this red wine vinaigrette (minus the shallots).
4. Toss and serve!

Serving and Storage Tips

• Serving: This salad is best served fresh. The crispness of the lettuce and the crunch of the apples are really the stars of the dish and taste best right after tossing.
• Storage: If you’re prepping in advance, keep the apples separate until just before serving to avoid browning. Want to save leftovers? Store the undressed salad in an airtight container in the fridge for up to 2 days. If it’s already dressed, aim to eat it within 24 hours for the best texture and flavor.

Recipe Tips

If you like to experiment with changing recipes, here are a few variations you might enjoy:

• Add grilled chicken, shrimp, or crumbled goat cheese for a protein boost.
• Toss in some orange or grapefruit segments.
• Swap the raisins with dried cherries or golden raisins, and toast the pecans for a deeper, nuttier flavor.

More Recipes You’ll Like

• Tomato and Avocado Salad
• Spring Salad with Strawberries and Sweet Balsamic Dressing
• My Favorite Greek Salad
• Broccoli Salad