Fall Salad Recipe with Apples and Walnut Vinaigrette
This easy Autumn salad recipe is a great way to throw together the season’s best produce and all the most wonderful Fall flavors in one simple dish! It’s easy enough for a weeknight meal, but pretty enough for your Thanksgiving table. Tossed in a nutty, creamy, delicious walnut vinaigrette.
Keyword: autum salad recipe, fall salad
Servings: 6
Author: Pamela
Walnut Vinaigrette
- 3 Tablespoons raw apple cider vinegar or half apple cider vinegar and half rice vinegar
- 2 heaping Tablespoons walnuts*
- 2 teaspoons pure maple syrup or honey
- ½ teaspoon sea salt
- a few grinds of black pepper
- Pinch of ground cinnamon
- 5 Tablespoons unrefined cold-pressed extra-virgin olive oil
Autumn Salad
- 1 head of green leaf or red leaf lettuce
- 1 tart apple such as Granny Smith
- ¼ cup toasted and salted pumpkin seeds
- a handful of fresh mint leaves optional
- a big pinch of flaky sea salt
Blend vinaigrette ingredients in a blender until creamy. Taste for seasoning. Set aside.
Arrange the salad greens and mint (if using) in a serving bowl. Core and thinly slice the apple. Toss the greens lightly with the dressing. Arrange the apple slices and pumpkin seeds on top and drizzle with a little extra dressing and flaky sea salt. Serve immediately.
There are so many fun customizations and ways to enhance this delicious autumn salad recipe. Other additions could include:
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- Cheese: Such as manchego, creamy goat cheese, tangy feta cheese, cheddar cheese, or blue cheese crumbles.
- Grains: Cooked quinoa, wild rice, or farro grain.
- Healthy Fats: Creamy avocado, nuts, or sunflower seeds.
- Other Veggies: Cooked beets, roasted butternut squash or Delicata squash, and/or sweet potatoes.
- Protein: Cooked lentils, cooked chicken breast,
- Fruit: Pomegranate arils, sweet cranberries (dried), and/or Honeycrisp apples (in addition to the tart green apple).
- Leafy Greens: You can use arugula, baby spinach, baby kale, or other fresh greens you prefer.
If you have leftover salad components, I recommend storing them in an airtight container without the dressing. Store in the fridge for 2-3 days and dress the salad when ready to serve.
This dressing stays good in the fridge for at least 5 days, but it will solidify so make sure you plan for time for it to sit at room temp to become liquid again. Store it in a mason jar with a lid and give it a good shake before serving.