This Apple Harvest Salad is packed with crisp apples, crunchy nuts, dried fruit, and fresh greens tossed in a flavorful homemade vinaigrette.
This Apple Harvest Salad is a fresh, colorful dish that brings together crisp apples, crunchy pecans, sweet dried cranberries, and leafy greens in every bite. Tossed with a light vinaigrette, this salad is both refreshing and satisfying while showcasing the best flavors of the season.
For more apple infused salads you have to check out my Chicken Apple Walnut Salad and Cranberry Apple Pecan Kale Salad.
Table of Contents
Recipe Ingredients
Spinach – Baby spinach or spring mix works great for this salad! You can swap it for other leafy greens if you like, but spinach gives the perfect tender base.
Apples – Use your favorite variety! Honeycrisp and Pink Lady are top picks, but feel free to swap with your favorite apples.
Quinoa – A great source of protein and fiber! Quinoa adds heartiness to the salad and keeps it feeling filling without being heavy.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Options – Add grilled chicken, prosciutto, roasted chickpeas, or sweet potatoes to your salad for a delicious protein-packed meal that keeps you full longer.
Add-Ins – For extra flavor and texture, top your salad with walnuts, pomegranate seeds, feta cheese, avocado, and goat cheese.
How to Make Apple Harvest Salad
Step 1: Add greens to a large dinner plate or salad bowl. Top with the cooked (and cooled) quinoa, apple chunks, pepitas, dried cranberries, and pecans.
Step 2: To make the vinaigrette, combine the shallot and vinegar in a small mixing bowl and whisk to combine. Slowly add the olive oil by pouring in a steady stream, whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.
Expert Tips
Use a Salad Spinner – Use a salad spinner to wash and dry your greens. Removing excess water helps the dressing coat the leaves evenly and keeps the salad crisp.
Cut Apples Last – Slice the apples just before assembling the salad to prevent them from browning. If prepping in advance, toss them in a little lemon juice to maintain their color.
More Dressings to Pair with Your Salad
Honey Mustard Dressing – A perfect balance of sweetness from honey and a bit of zing from Dijon mustard. It complements the apples and cranberries beautifully. It’s made with honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
Apple Cider Vinaigrette – Light, tangy, and just the right amount of sweetness from apple cider vinegar. It really brings out the fall flavors in the salad, making every bite refreshing. The dressing is made with apple cider vinegar, olive oil, Dijon mustard, honey (or maple syrup), garlic, salt, and pepper.
Maple Dijon Dressing – A sweet and savory dressing with maple syrup and Dijon mustard that adds a unique twist to your salad. It’s made with Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper.
Lemon Tahini Dressing – Creamy tahini combined with fresh lemon juice gives this dressing a zesty punch that pairs perfectly with the crunch of pecans and pepitas. The ingredients include tahini, lemon juice, olive oil, garlic, salt, and pepper.
FAQs
For the best texture and freshness, choose crisp apples that won’t brown quickly. I recommend Akane apples, but Honeycrisp apples, Fuji, Pink Lady, or Jazz apples are great substitute options for their sweetness and crunch.
Definitely! You can toss in vegetables such as cucumbers, carrots, bell peppers, roasted beets, or red onion. Just make sure they blend well with the salad’s flavors for a delightful crunch.
Storage Information
STORE any Apple Harvest Salad leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the dressing separate and add it just before serving to avoid sogginess. The apples may soften and brown over time, so it’s best to enjoy the salad fresh.
For homemade dressings, store them in a jar or container with a tight-fitting lid, as vinaigrettes tend to separate. A mason jar works well, allowing you to shake the ingredients back together easily. The dressing can be kept in the fridge for up to 5 days.
Delicious Recipes to Pair with This Salad
Apple Harvest Salad Recipe
Recommended Products
Ingredients
- 3 cup spinach - OR spring mix, lightly packed
- 1/4 cup quinoa - cooked
- 1 small apple - cut into chunks
- 2 tbsp pepitas - pumpkin seeds
- 3 tablespoons dried cranberries
- 3 tbsp pecans - halves or chopped
For the Vinaigrette
- 1 tsp shallot - minced
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- pinch salt
- pinch black pepper
Instructions
- Add greens to a large dinner plate or salad bowl. Top with the cooked (and cooled) quinoa, apple chunks, pepitas, dried cranberries, and pecans.
- To make the vinaigrette, combine the shallot and vinegar in a small mixing bowl and whisk to combine. Slowly add the olive oil by pouring in a steady stream, whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.
NOTES
- If you plan on making this salad for dinner, try adding slices of chicken seasoned with herbes de Provence, or, if you’re vegetarian, try adding cubes of roasted butternut squash!
Made this salad today for a lunch with friends and OMG it was SO DELICIOUS!! Everybody asked for the recipe. I omitted the quinoa since I was in a hurry but added some feta cheese on top too. Thanks!
I’m so happy to hear that! Thanks Tayra!