Apple Harvest Salad

Why You’ll Love This Recipe

This salad is a perfect balance of sweet, savory, crunchy, and creamy. It showcases fresh, seasonal ingredients and comes together in minutes. The apples add natural sweetness, while the nuts bring texture and the cheese adds richness. It’s versatile enough to pair with roasted meats, soups, or grain bowls — and it works beautifully for both casual meals and special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

crisp apples (such as Honeycrisp, Gala, or Fuji), thinly sliced
mixed greens (such as arugula, spinach, and baby kale)
toasted pecans or walnuts
dried cranberries or cherries
crumbled goat cheese or feta
red onion, thinly sliced
apple cider vinaigrette (or a mix of olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper)
optional: pumpkin seeds, cooked quinoa, or sliced celery for extra texture

Directions

1. In a large salad bowl, combine mixed greens, sliced apples, red onions, dried cranberries, and nuts.
2. Add crumbled goat cheese or feta over the top.
3. Drizzle with apple cider vinaigrette and gently toss to coat all the ingredients evenly.
4. Taste and adjust seasoning if needed. Serve immediately.

Servings and timing

This recipe serves 4 as a side dish or 2 as a main salad. Preparation takes about 15 minutes. No cooking required.

Variations

• Vegan: Omit the cheese or use a plant-based alternative.
• Protein boost: Add grilled chicken, turkey, or chickpeas for a heartier meal.
• Cheese swap: Use blue cheese, sharp cheddar, or shaved parmesan instead of goat cheese.
• Fruit alternatives: Try pears or grapes instead of apples for a slightly different flavor.
• Nut-free: Replace nuts with sunflower or pumpkin seeds for crunch without allergens.

Storage/Reheating

• Refrigerator: Store undressed salad ingredients in an airtight container for up to 2 days. Add dressing just before serving to prevent sogginess.
• Dressed salad: Best consumed the same day. If storing leftovers, the texture may soften.
• Reheating: Not applicable — this is a cold salad.

FAQs

What are the best apples to use in this salad?

Crisp and slightly sweet apples like Honeycrisp, Gala, or Fuji are ideal, but tart varieties like Granny Smith also work well for contrast.

Can I make this salad ahead of time?

Yes, but keep the dressing separate and slice the apples just before serving to prevent browning.

How do I keep the apples from browning?

Toss them with a little lemon juice or apple cider vinegar after slicing to slow oxidation.

Can I use store-bought dressing?

Absolutely. A high-quality apple cider vinaigrette or balsamic dressing works well with this salad.

What nuts work best in this recipe?

Toasted pecans and walnuts are classic, but almonds or hazelnuts can also be delicious.

Is this salad suitable for a holiday meal?

Yes, it’s a perfect side for Thanksgiving, Christmas, or any fall-themed gathering.

Can I add grains to this salad?

Yes, cooked and cooled quinoa, farro, or wild rice can add bulk and nutrition.

How long will leftovers last?

If dressed, the salad is best eaten the same day. Without dressing, leftovers will keep for up to 2 days.

What cheese can I use if I don’t like goat cheese?

Feta, blue cheese, or even shredded sharp cheddar are great substitutes.

Can I use spinach only instead of mixed greens?

Yes, baby spinach is a great base and works well with the other ingredients.

Conclusion

Apple Harvest Salad is a fresh, flavorful way to celebrate the best of fall produce. With its mix of textures and seasonal ingredients, it’s as beautiful to look at as it is satisfying to eat. Whether served on a holiday table or as a healthy weeknight dish, it’s a crisp, vibrant salad that never goes out of season.

Apple Harvest Salad

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Apple Harvest Salad is a vibrant, fall-inspired salad featuring crisp apples, mixed greens, nuts, dried fruit, and cheese, all tossed in a tangy apple cider vinaigrette. It’s fresh, wholesome, and perfect as a side dish or light main.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings (side) or 2 servings (main)
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 2 crisp apples (Honeycrisp, Gala, or Fuji), thinly sliced
2. 5–6 cups mixed greens (arugula, spinach, baby kale)
3. 1/3 cup toasted pecans or walnuts
4. 1/3 cup dried cranberries or cherries
5. 1/4 cup crumbled goat cheese or feta
6. 1/4 small red onion, thinly sliced
7. For the vinaigrette:
8. 3 tbsp olive oil
9. 1 1/2 tbsp apple cider vinegar
10. 1 tsp Dijon mustard
11. 1 tsp maple syrup
12. Salt and pepper to taste
13. Optional add-ins: pumpkin seeds, cooked quinoa, sliced celery

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Instructions

In a large salad bowl, combine the mixed greens, sliced apples, red onion, dried cranberries, and toasted nuts.

1. Sprinkle crumbled goat cheese or feta over the salad.
2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately, adjusting seasoning to taste.

Notes

• Toss sliced apples with lemon juice to prevent browning if prepping ahead.
• Make it vegan by omitting cheese or using a plant-based alternative.
• For extra protein, top with grilled chicken, turkey, or chickpeas.
• Use pears, grapes, or mandarin slices as fruit alternatives.
• Store components separately and dress just before serving to maintain freshness.

Nutrition

• Serving Size: 1 side salad
• Calories: 230
• Sugar: 14g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 10mg