This vegan Apple, Pecan and Feta Salad is loaded with fall flavours! It’s sweet and crunchy, with a peppery maple apple vinaigrette to bring it all together.
The origin story of this salad is the same as so many salads you’ve probably made too—I had the ingredients on hand and I threw them together because I needed to use them up. But the combination of flavours and textures in this apple, pecan, and feta salad was so good, I had to write down the recipe and share it with you. This salad couldn’t be more perfect for fall, with the maple dressing, crisp apples, and sweet-tart cranberries.
Why This Salad Belongs on Your Fall Menu
Like my Kale, Apple, and Chickpea Salad and Pear and Vegan Gorgonzola Salad , this is a recipe you’ll put on frequent rotation every fall. Here’s what makes it such a hit!
- So many textures . Crisp apples, crunchy pecans, chewy cranberries, and creamy feta make this salad a textural delight!
- Contrasting flavours . I love a salad with contrasts and this one delivers! It’s got the sweet apples, tart cranberries, sharp feta, and bitter kale, all tossed in a tangy vinaigrette.
- Make it a meal or a side . This is a salad that works as a light meal (and it’s great for meal prep since kale doesn’t wilt as quickly as lettuce!) or as a side dish for a weeknight or even for Vegan Turkey on Thanksgiving.
Notes on Ingredients
The ingredient list for this apple, pecan, and feta salad is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – You can use curly kale or lacinato kale.
- Apple – I recommend a crisp variety with sweet-tart flavour like Honeycrisp or Pink Lady.
- Cranberries – Use dried cranberries with minimal sugar for the most tart contrast.
- Pecans – Walnuts or almonds would also work, but I especially love pecans in this salad.
- Vegan feta – You can use my Tofu Feta or store-bought vegan feta. (I also love it in this Beet “Feta” Salad !)
For the Vinaigrette:
- Maple syrup – Agave nectar also works, but I think the flavour of maple syrup pairs especially well with this fall salad.
- Apple cider vinegar – If you don’t have ACV on hand, red wine vinegar would also work.
- Olive oil
- Salt and black pepper
How to Make Apple, Pecan, and Feta Salad
This recipe couldn’t be easier! Here’s what you’ll need to do.
Whisk the dressing.
- Combine . Add the kale to a bowl, then add the apples, cranberries, pecans, and vegan feta.
- Make the dressing . Whisk all the ingredients together in a small bowl or liquid measuring cup.
- Put it all together . Add the desired amount of dressing to the salad and toss to coat.
Variation Ideas
This apple, pecan, and feta salad is easy to customise! Come up with your own variations or try one of these.
- Swap the apples for pears . You can use a soft, buttery variety or crisp Asian pears.
- Massage the kale leaves . Use your hands to rub the kale leaves with a portion of the dressing, until the fibers break down and the kale feels silky and tender. This mellows the flavour and texture of the greens.
- Add vegan bacon . Layer in another flavour with smoky Rice Paper Bacon or Tofu Bacon .
What to Serve With This Salad
If you’re making this apple, pecan and feta salad a meal, serve it with a slice of No Knead Bread for a simple, rustic lunch or dinner. It would also pair well with Vegan Butternut Squash and Apple Soup or Creamy Pumpkin Soup ; if you like your salads with sandwiches, try it with a Smashed Chickpea Avocado Salad Sandwich .
How to Store
- Meal prep : Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers : Once dressed, the salad will last a day in the fridge when stored in an airtight container.
More Vegan Salad Recipes
- Farro Salad
- Fattoush Salad
- Orzo Pasta Salad
- Jennifer Aniston Salad
Ingredients
- 6 cups kale , de-stemmed, washed and torn, 360 g or any other greens
- 1 apple , sliced thinly
- 2 tablespoons dried cranberries , 20 g
- 2 tablespoons pecans , 15 g chopped
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta , 30 g
Maple-Apple Vinaigrette Dressing:
- 2 tablespoons maple syrup or agave nectar , 30 mL
- 1 tablespoon apple cider vinegar , 15 mL
- 2 tablespoons olive oil , 30 mL
- 1/2 teaspoon salt , 3 g
- 1/2 teaspoon ground black pepper , 1 g
Instructions
Salad
- 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!
Notes
- Meal prep : Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers : Once dressed, the salad will last a day in the fridge when stored in an airtight container.
This vegan Apple, Pecan and Feta Salad is loaded with fall flavours! It’s sweet and crunchy, with a peppery maple apple vinaigrette to bring it all together.
The origin story of this salad is the same as so many salads you’ve probably made too—I had the ingredients on hand and I threw them together because I needed to use them up. But the combination of flavours and textures in this apple, pecan, and feta salad was so good, I had to write down the recipe and share it with you. This salad couldn’t be more perfect for fall, with the maple dressing, crisp apples, and sweet-tart cranberries.
Why This Salad Belongs on Your Fall Menu
Like my Kale, Apple, and Chickpea Salad and Pear and Vegan Gorgonzola Salad , this is a recipe you’ll put on frequent rotation every fall. Here’s what makes it such a hit!
- So many textures . Crisp apples, crunchy pecans, chewy cranberries, and creamy feta make this salad a textural delight!
- Contrasting flavours . I love a salad with contrasts and this one delivers! It’s got the sweet apples, tart cranberries, sharp feta, and bitter kale, all tossed in a tangy vinaigrette.
- Make it a meal or a side . This is a salad that works as a light meal (and it’s great for meal prep since kale doesn’t wilt as quickly as lettuce!) or as a side dish for a weeknight or even for Vegan Turkey on Thanksgiving.
Notes on Ingredients
The ingredient list for this apple, pecan, and feta salad is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – You can use curly kale or lacinato kale.
- Apple – I recommend a crisp variety with sweet-tart flavour like Honeycrisp or Pink Lady.
- Cranberries – Use dried cranberries with minimal sugar for the most tart contrast.
- Pecans – Walnuts or almonds would also work, but I especially love pecans in this salad.
- Vegan feta – You can use my Tofu Feta or store-bought vegan feta. (I also love it in this Beet “Feta” Salad !)
For the Vinaigrette:
- Maple syrup – Agave nectar also works, but I think the flavour of maple syrup pairs especially well with this fall salad.
- Apple cider vinegar – If you don’t have ACV on hand, red wine vinegar would also work.
- Olive oil
- Salt and black pepper
How to Make Apple, Pecan, and Feta Salad
This recipe couldn’t be easier! Here’s what you’ll need to do.
Whisk the dressing.
- Combine . Add the kale to a bowl, then add the apples, cranberries, pecans, and vegan feta.
- Make the dressing . Whisk all the ingredients together in a small bowl or liquid measuring cup.
- Put it all together . Add the desired amount of dressing to the salad and toss to coat.
Variation Ideas
This apple, pecan, and feta salad is easy to customise! Come up with your own variations or try one of these.
- Swap the apples for pears . You can use a soft, buttery variety or crisp Asian pears.
- Massage the kale leaves . Use your hands to rub the kale leaves with a portion of the dressing, until the fibers break down and the kale feels silky and tender. This mellows the flavour and texture of the greens.
- Add vegan bacon . Layer in another flavour with smoky Rice Paper Bacon or Tofu Bacon .
What to Serve With This Salad
If you’re making this apple, pecan and feta salad a meal, serve it with a slice of No Knead Bread for a simple, rustic lunch or dinner. It would also pair well with Vegan Butternut Squash and Apple Soup or Creamy Pumpkin Soup ; if you like your salads with sandwiches, try it with a Smashed Chickpea Avocado Salad Sandwich .
How to Store
- Meal prep : Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers : Once dressed, the salad will last a day in the fridge when stored in an airtight container.
More Vegan Salad Recipes
- Farro Salad
- Fattoush Salad
- Orzo Pasta Salad
- Jennifer Aniston Salad
Ingredients
- 6 cups kale , de-stemmed, washed and torn, 360 g or any other greens
- 1 apple , sliced thinly
- 2 tablespoons dried cranberries , 20 g
- 2 tablespoons pecans , 15 g chopped
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta , 30 g
Maple-Apple Vinaigrette Dressing:
- 2 tablespoons maple syrup or agave nectar , 30 mL
- 1 tablespoon apple cider vinegar , 15 mL
- 2 tablespoons olive oil , 30 mL
- 1/2 teaspoon salt , 3 g
- 1/2 teaspoon ground black pepper , 1 g
Instructions
Salad
- 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!
Notes
- Meal prep : Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers : Once dressed, the salad will last a day in the fridge when stored in an airtight container.
This vegan Apple, Pecan and Feta Salad is loaded with fall flavours! It’s sweet and crunchy, with a peppery maple apple vinaigrette to bring it all together.
The origin story of this salad is the same as so many salads you’ve probably made too—I had the ingredients on hand and I threw them together because I needed to use them up. But the combination of flavours and textures in this apple, pecan, and feta salad was so good, I had to write down the recipe and share it with you. This salad couldn’t be more perfect for fall, with the maple dressing, crisp apples, and sweet-tart cranberries.
Why This Salad Belongs on Your Fall Menu
Like my Kale, Apple, and Chickpea Salad and Pear and Vegan Gorgonzola Salad , this is a recipe you’ll put on frequent rotation every fall. Here’s what makes it such a hit!
- So many textures . Crisp apples, crunchy pecans, chewy cranberries, and creamy feta make this salad a textural delight!
- Contrasting flavours . I love a salad with contrasts and this one delivers! It’s got the sweet apples, tart cranberries, sharp feta, and bitter kale, all tossed in a tangy vinaigrette.
- Make it a meal or a side . This is a salad that works as a light meal (and it’s great for meal prep since kale doesn’t wilt as quickly as lettuce!) or as a side dish for a weeknight or even for Vegan Turkey on Thanksgiving.
Notes on Ingredients
The ingredient list for this apple, pecan, and feta salad is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Kale – You can use curly kale or lacinato kale.
- Apple – I recommend a crisp variety with sweet-tart flavour like Honeycrisp or Pink Lady.
- Cranberries – Use dried cranberries with minimal sugar for the most tart contrast.
- Pecans – Walnuts or almonds would also work, but I especially love pecans in this salad.
- Vegan feta – You can use my Tofu Feta or store-bought vegan feta. (I also love it in this Beet “Feta” Salad !)
For the Vinaigrette:
- Maple syrup – Agave nectar also works, but I think the flavour of maple syrup pairs especially well with this fall salad.
- Apple cider vinegar – If you don’t have ACV on hand, red wine vinegar would also work.
- Olive oil
- Salt and black pepper
How to Make Apple, Pecan, and Feta Salad
This recipe couldn’t be easier! Here’s what you’ll need to do.
Whisk the dressing.
- Combine . Add the kale to a bowl, then add the apples, cranberries, pecans, and vegan feta.
- Make the dressing . Whisk all the ingredients together in a small bowl or liquid measuring cup.
- Put it all together . Add the desired amount of dressing to the salad and toss to coat.
Variation Ideas
This apple, pecan, and feta salad is easy to customise! Come up with your own variations or try one of these.
- Swap the apples for pears . You can use a soft, buttery variety or crisp Asian pears.
- Massage the kale leaves . Use your hands to rub the kale leaves with a portion of the dressing, until the fibers break down and the kale feels silky and tender. This mellows the flavour and texture of the greens.
- Add vegan bacon . Layer in another flavour with smoky Rice Paper Bacon or Tofu Bacon .
What to Serve With This Salad
If you’re making this apple, pecan and feta salad a meal, serve it with a slice of No Knead Bread for a simple, rustic lunch or dinner. It would also pair well with Vegan Butternut Squash and Apple Soup or Creamy Pumpkin Soup ; if you like your salads with sandwiches, try it with a Smashed Chickpea Avocado Salad Sandwich .
How to Store
- Meal prep : Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers : Once dressed, the salad will last a day in the fridge when stored in an airtight container.
More Vegan Salad Recipes
- Farro Salad
- Fattoush Salad
- Orzo Pasta Salad
- Jennifer Aniston Salad
Ingredients
- 6 cups kale , de-stemmed, washed and torn, 360 g or any other greens
- 1 apple , sliced thinly
- 2 tablespoons dried cranberries , 20 g
- 2 tablespoons pecans , 15 g chopped
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta , 30 g
Maple-Apple Vinaigrette Dressing:
- 2 tablespoons maple syrup or agave nectar , 30 mL
- 1 tablespoon apple cider vinegar , 15 mL
- 2 tablespoons olive oil , 30 mL
- 1/2 teaspoon salt , 3 g
- 1/2 teaspoon ground black pepper , 1 g
Instructions
Salad
- 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!
Notes
- Meal prep : Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers : Once dressed, the salad will last a day in the fridge when stored in an airtight container.
Apple Pecan and “Feta” Salad
Ingredients
- 6 cups kale de-stemmed, washed and torn, 360 g or any other greens
- 1 apple sliced thinly
- 2 tablespoons dried cranberries 20 g
- 2 tablespoons pecans 15 g chopped
- 3 tablespoons crumbled vegan tofu feta cheese or store-bought vegan feta 30 g
Maple-Apple Vinaigrette Dressing:
- 2 tablespoons maple syrup or agave nectar 30 mL
- 1 tablespoon apple cider vinegar 15 mL
- 2 tablespoons olive oil 30 mL
- 1/2 teaspoon salt 3 g
- 1/2 teaspoon ground black pepper 1 g
Instructions
Salad
- 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!
Video
Notes
- Meal prep : Refrigerate the salad and dressing in separate containers. The dressing will last up to 2 weeks and the salad will last up to 3 days.
- Leftovers : Once dressed, the salad will last a day in the fridge when stored in an airtight container.
Nutrition
Apple Pecan and “Feta” Salad https://jessicainthekitchen.com/apple-pecan-feta-salad-honey-apple-dressing/ September 24, 2025
Sweet, earthy roasted beets make this creamy Beet Hummus extra delicious, and give it the prettiest pink colour! Serve this velvety smooth dip with veggies or use it as a spread for sandwiches, burgers, and more.
I don’t know about you, but I never need an excuse to eat hummus . When I first became a vegan, I most definitely ate my weight in hummus. I’ve experimented with adding all sorts of ingredients to hummus, be it roasted bell peppers , copious amounts of roasted garlic, and anything else I could get my hands on, but this beet hummus might just be my absolute favourite!
What Makes This Beet Hummus So Magical
Add the magic of roasted beets to creamy homemade hummus and let me tell you, a star is born.
- Use it on ALL the things . This beet hummus tastes great on anything, be it a salad, a sandwich, with chips or veggies, or even by itself. (Yes, I’ve been known to eat it with a spoon.)
- Smooth and velvety . The texture of beet hummus is completely unique—it is so smooth, it’s almost like whipped hummus butter!
- Beets make it a standout . The beets add a subtle sweet earthiness to the flavour, and a shockingly bright colour that makes this dip an instant hit at any party.
Notes on Ingredients
You’ll need all the usual hummus ingredients, plus those beautiful beets! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Roasted beet – You can roast the beets yourself or buy them if your grocery store sells them. (They can sometimes be found in the produce section near the salad ingredients.)
- Chickpeas – Canned chickpeas work well, or you can cook dried chickpeas for this recipe.
- Lime juice – I use limes because they’re more readily available in Jamaica and it’s what I grew up with, but you can use lemon juice for a more traditional flavour.
- Olive oil
- Tahini – Homemade tahini is my favourite, but store-bought is just fine!
- Sea salt
- Ground black pepper
- Garlic – If you want a more mellow garlic flavour, you can mince the garlic and let it sit in the lime juice for 5 minutes. The acid in the juice cuts the raw bite.
How to Make Beet Hummus
Once the beets are roasted, this recipe takes just 5 minutes to make!
Pulse beets and chickpeas.
- Process the beets and chickpeas . Add the roasted beets and chickpeas to the food processor and pulse for 15 seconds.
- Add the rest of the ingredients . Place everything else in the food processor and process until smooth and combined.
- Finish . Season to taste, then serve.
Tips for Success
Here are a few additional pointers for this beet hummus recipe!
- Chill if needed . If your beets are still warm or if your food processor has to run a while, the hummus might be slightly warm. In that case, pop it in the fridge before serving to chill it.
- Reserve some diced beets for garnish . If you’re making this for a party, you can serve it in a bowl with a generous drizzle of olive oil and some diced beets piled in the centre.
- Or garnish with crunchy chickpeas . As an alternative to the beets, if you want a topping that adds a crispy texture, try roasted chickpeas . Toasted pine nuts or walnuts would be great options for garnish too!
What to Serve With Beet Hummus
My homemade pita chips are always a hit at a party, but fresh pita bread, gluten-free naan , crackers, or fresh veggies are excellent pairings too. You can spread the hummus onto falafel burgers or sandwiches, or make it part of a mezze platter with olives and baba ghanoush .
How to Store
Store your beet hummus covered in a bowl or in an airtight container for up to a week. I do not recommend freezing this recipe.
More Vegan Beet Recipes to Try
- Beet Chips
- Beet “Feta” Salad
- Vegan Beet Falafel with Harissa Tahini Dressing
- Vegan Quinoa Beet Burgers (Gluten Free)
Ingredients
- 1 medium roasted beet , chopped
- 2 cups cooked and drained chickpeas , 330 g
- 1 tablespoon lime juice , 15 mL
- 3 tablespoons olive oil , 45 mL
- 2 tablespoons tahini , 30 g
- 1/2 teaspoon sea salt , 3 g
- 1/4 teaspoon ground black pepper , 0.5 g
- 2 cloves garlic
Instructions
Beet Hummus
- Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
- Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!
