Air Fryer Maple Roasted Apple Pecan Salad

Steps

1. 1

   Preheat and prep applesOven 375°F / 190°C

   • Preheat your air fryer to 375°F (190°C).
   • While it heats, use a vegetable peeler to peel the Granny Smith apples.
   • Cut each apple in half lengthwise, then use a melon baller or small spoon to scoop out the core completely.
   • Cut each half into 2–3 wedges.
   • Place the apple wedges in a medium bowl and toss with 2 tablespoons maple syrup, ½ teaspoon cinnamon, 1 tablespoon olive oil, and a small pinch of kosher salt.
   • Coat evenly so every piece glistens.

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   Tip: Use a melon baller to core apples quickly and evenly; this prevents browning and ensures pieces roast uniformly.

2. 2

   Air fry the applesOven 375°F / 190°C

   • Arrange the maple-coated apple wedges in a single layer in the air fryer basket, cut-side up to expose more surface area for caramelization.
   • Air fry at 375°F (190°C) for 12 minutes, shaking the basket gently halfway through (after 6 minutes) to ensure even cooking and prevent sticking.

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   Ready when: Apples are tender when pierced with a fork and edges are golden brown or caramelized

   Tip: Don't overcrowd the basket; apples should roast, not steam. If needed, work in two batches.

3. 3

   Toast the pecansOven 375°F / 190°C

   • While the apples roast, place the raw pecan halves in another medium bowl.
   • Toss with 1 tablespoon maple syrup, ¼ teaspoon cinnamon, 1 tablespoon olive oil, a small pinch of kosher salt, and a pinch of black pepper until evenly coated.
   • Once the apples have been in the air fryer for 2–3 minutes, add the pecans to the basket alongside the apples (if your basket has room) or use a separate rack.
   • If your air fryer is too crowded, wait until the apples are done, remove them, and roast the pecans alone.
   • Air fry the pecans at 375°F (190°C) for 8–10 minutes, shaking halfway through, until they smell fragrant and look dry to the touch with slightly darkened edges.

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   Ready when: Pecans smell fragrant and are dry to the touch with slightly darkened edges

   Tip: Toast pecans in a separate batch if crowded; they cook faster than apples and may over-brown if sharing the basket.

4. 4

   Whisk the dressing

   • In a small bowl, combine 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, a small pinch of kosher salt, a small pinch of black pepper, and 1 tablespoon olive oil.
   • Whisk vigorously for about 30 seconds until the mixture is slightly emulsified and pale.
   • Taste and adjust the salt, pepper, or vinegar to suit your preference.

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   Ready when: Dressing is slightly emulsified and pale

   Tip: Make the dressing while the apples and pecans roast to save time and ensure everything comes together at once.

5. 5

   Build and serve the salad

   • Divide the fresh washed and dried salad greens among four plates or place in a large shallow bowl.
   • Drizzle the greens with the dressing and toss gently to coat.
   • Top with the warm roasted apples, dividing them evenly, and then scatter the toasted pecans over the top.
   • If using aged sharp cheddar, sprinkle about 2 tablespoons over each salad.
   • Serve immediately while the apples and pecans are still warm.

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   Tip: Serve while the roasted apples and pecans are still warm for the best contrast with the cool greens and dressing.