Autumn Harvest Apple Salad with fresh apples and seasonal ingredients

Autumn Harvest Apple Salad

BySavannah Brooks
Jump to Recipe·Print Recipe

Why make this recipe

Autumn Harvest Apple Salad is a delightful blend of flavors that perfectly captures the essence of fall. It combines the crispness of Honeycrisp apples with the richness of feta cheese and the crunch of toasted pecans. This salad not only tastes amazing but also offers a variety of textures and colors that make it visually appealing. It’s a healthy option for a meal or a side dish, and it’s quick to prepare, making it a great choice for busy days or festive gatherings.

How to make Autumn Harvest Apple Salad

Ingredients

  • 2 medium Honeycrisp Apples
  • 4 cups Mixed Greens
  • 1 cup crumbled Feta Cheese
  • ½ cup Pecans
  • ¼ cup Balsamic Vinaigrette

Directions

  1. Wash and dice the Honeycrisp apples into bite-sized pieces. Rinse the mixed greens thoroughly under cold water and pat them dry completely.
  2. Heat a dry skillet over medium heat. Add the pecans and toast for 5 minutes, stirring frequently until they are golden brown and fragrant.
  3. In a large bowl, combine the mixed greens, diced apples, crumbled feta, and toasted pecans. Toss gently with clean hands or tongs.
  4. Drizzle balsamic vinaigrette over the salad mixture. Toss again until all ingredients are evenly coated with dressing.
  5. Transfer to individual plates or bowls immediately. Add extra feta cheese if desired and serve while the apples remain crisp.

How to serve Autumn Harvest Apple Salad

Serve Autumn Harvest Apple Salad as a refreshing side dish or a light main course. It pairs well with grilled chicken or fish, making it a great addition to any meal. Consider garnishing with additional nuts or feta for an extra touch.

How to store Autumn Harvest Apple Salad

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Try to eat it within a day to keep the apples crisp and the greens fresh. To prevent browning, you may want to toss the diced apples in a little lemon juice before adding them to the salad.

Tips to make Autumn Harvest Apple Salad

  • For added sweetness, consider drizzling a little honey over the salad before serving.
  • If you have nuts allergies, you can skip the pecans or replace them with sunflower seeds for the crunch.
  • Feel free to experiment with different cheeses, such as goat cheese or blue cheese, for a different flavor profile.

Variation

You can customize this salad by adding other fruits like pears or pomegranate seeds. For more protein, consider adding grilled chicken or chickpeas. Each variation allows you to make the salad uniquely yours!

FAQs

Can I use a different type of apple?

Yes! While Honeycrisp apples are recommended for their sweetness and crispness, you can use other varieties like Fuji or Gala apples.

Can I make this salad ahead of time?

It’s best to prepare this salad just before serving to keep the ingredients fresh and crunchy. However, you can prepare the components (like toasted pecans and diced apples) ahead of time and assemble them right before serving.

What if I don’t have balsamic vinaigrette?

You can easily make your own balsamic vinaigrette with olive oil, balsamic vinegar, salt, and pepper. Just whisk them together for a quick dressing!

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Autumn Harvest Apple Salad

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful blend of Honeycrisp apples, feta cheese, and toasted pecans, perfect for fall.

Ingredients

  • 2 medium Honeycrisp Apples
  • 4 cups Mixed Greens
  • 1 cup crumbled Feta Cheese
  • ½ cup Pecans
  • ¼ cup Balsamic Vinaigrette

Instructions

  1. Wash and dice the Honeycrisp apples into bite-sized pieces. Rinse the mixed greens thoroughly under cold water and pat them dry completely.
  2. Heat a dry skillet over medium heat. Add the pecans and toast for 5 minutes, stirring frequently until they are golden brown and fragrant.
  3. In a large bowl, combine the mixed greens, diced apples, crumbled feta, and toasted pecans. Toss gently with clean hands or tongs.
  4. Drizzle balsamic vinaigrette over the salad mixture. Toss again until all ingredients are evenly coated with dressing.
  5. Transfer to individual plates or bowls immediately and serve while the apples remain crisp, adding extra feta cheese if desired.

Notes

For added sweetness, drizzle a little honey before serving. If you have nut allergies, consider using sunflower seeds instead.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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