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Fuji Apple Salad

Inspired by my favorite fall take-out salad, this Fuji Apple Salad is loaded with texture and flavor. Spring greens topped with homemade baked apple chips, chicken, maple candied pecans, crumbed blue cheese and drizzled in a sweet apple cider vinaigrette. This recipe yields 4 entree salads.

Fuji Apple Salad

It’s no secret I love recreating Panera Recipes at home.

My obsession started with broccoli cheddar soup and has grown exponentially over the years. And this fuji apple salad is a fall must. Actually, it’s an all year round must. Crisp apple chips, crumbled blue cheese and maple sugar candied pecans on bed of leafy baby greens, drizzled with a sweet apple cider vinaigrette. Believe me when I tell you the dressing is perfection!

In it apple cider, white balsamic vinegar is sweetened with maple syrup and seasoned with a few dried herbs and spices. It’s creamy, sweet and incredible on this fuji apple salad.

Fuji Apple Salad

And dare I say that it’s better than Panera? (because it is.)

Ingredients for Fuji Apple Salad

To Make This Fuji Apple Salad You Will Need:

for the sweet apple cider vinaigrette:

  • olive oil
  • white balsamic
  • maple syrup
  • apple cider (not vinegar)
  • dijon
  • ground rosemary
  • garlic powder
  • onion powder
  • fine sea salt
  • ground ginger
  • white pepper

for the salad:

  • baby spring greens
  • cooked chicken
  • baked apple chips
  • grap tomatoes
  • thinly sliced red onion
  • candied pecans
  • crumbled blue cheese

spices in blender

In a mini food processor blender, measure and add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon fine salt, 1/4 teaspoon ground ginger and 1/8 teaspoon white pepper.

If you can’t find ground rosemary, throw some into a spice grinder or use a mortar and pestle to grind it up.

apple cider, oil and vinegar in blender

To that, measure and add 1/2 cup olive oil, 1/4 cup white balsamic vinegar, 3 tablespoons apple cider (not apple cider vinegar), 2 tablespoons pure maple syrup and 1 teaspoon dijon mustard.

blended salad dressing

Blend until creamy and smooth.

candied pecans

Make the candied pecans by adding 1/2 cup pecans, 2 teaspoons brown sugar and 2 teaspoons maple syrup. Heat on medium-low, stirring until the pecans are coated and toasty.

Fuji Apple Salad

Divide 10 ounces of baby spring mix among bowls and top with cooked grilled chicken (use leftover grilled, roasted or rotisserie chicken), crispy apple chips, thinly sliced red onion, halved tomatoes, crumbled blue cheese and candied pecans.

Fuji Apple Salad

Drizzle with the sweet apple cider vinaigrette.

Fuji Apple Salad

And there you have fall in a bowl. The combination of flavors is why this salad is so great. Apples, blue cheese and pecans is one of the best!

Make it a meal with this Autumn Squash Soup!

Click Here For More Panera Bread Inspired Recipes.

Fuji Apple Salad

Enjoy! And if you give this Fuji Apple Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Fuji Apple Salad

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes



  • 1/2 teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground rosemary
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon white pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons apple cider
  • 2 tablespoons maple syrup
  • 1 teaspoon dijon mustard


  • 1/2 cup pecans
  • 2 teaspoons dark brown sugar
  • 2 teaspoons maple syrup


  • 10 ounces baby spring mix
  • cooked chicken use (leftover grilled, roasted or rotisserie chicken)
  • 1 recipe baked apple chips
  • 1/2 cup crumbled blue cheese
  • 1/2 red onion, thinly sliced
  • 1 cup grape tomato halves
  • candied pecans
  • sweet apple cider vinaigrette



  1. In a mini food processor or blender, measure and add; garlic and onion powder, fine salt, ground ginger and white pepper. To that, add the olive oil, white balsamic vinegar, apple cider (not apple cider vinegar), maple syrup and dijon.
  2. Blend until smooth.


  1. In a small nonstick skillet add pecans, brown sugar and maple syrup.
  2. Heat on medium-low, stirring until the pecans are coated and toasty. About 3 to 4 minutes.
  3. Spread out on a parchment lined plate and let cool.


  1. Divide the lettuce among bowls and top with cooked grilled chicken, a few apple chips, thinly sliced red onion, halved tomatoes, crumbled blue cheese and candied pecans.
  2. Drizzle with the dressing and season with extra black pepper if desired.

Nutrition Information:



Serving Size:

Amount Per Serving: Calories: 489Total Fat: 42gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 13mgSodium: 535mgCarbohydrates: 25gFiber: 4gSugar: 17gProtein: 7g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

This post may contain affiliate links.


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