This autumn salad is a mixed delight with crisp greens, juicy apples, and crunchy nuts, all tossed together with a zesty apple cider vinaigrette. It’s fresh, tasty, and perfect for fall!
I love how this salad brings the season right to my plate. Plus, who doesn’t enjoy a little sweetness from the apples? It makes every bite feel like a warm hug! 🍏💚
Key Ingredients & Substitutions
Kale or Mixed Greens: I usually go for kale because it holds up nicely with dressing and adds a sturdy texture. If you prefer, spinach or arugula can be great alternatives for a softer bite.
Apple: Gala and Honeycrisp apples are my top picks for their sweetness, but you can substitute with Granny Smith for a tart kick, or Fuji for a balance of flavors.
Butternut Squash: Roasting enhances its natural sweetness. If butternut squash isn’t available, sweet potatoes work just as well, providing a similar flavor and texture.
Dried Cranberries: They add a nice tangy sweetness. Feel free to use raisins, chopped dates, or even pomegranate seeds if you prefer a different taste!
Walnuts: Toasted walnuts give a delightful crunch. If you have allergies or prefer a different nut, pecans or sunflower seeds are good substitutes.
How Do I Make a Smooth and Balanced Vinaigrette?
Creating the apple cider vinaigrette is simple and crucial for tying the salad together. The key is to balance the flavors for the best results.
- Start with apple cider vinegar and Dijon mustard in a bowl or jar for a sharp tang.
- Add honey or maple syrup for sweetness—adjust to your taste!
- Slowly drizzle in the olive oil while whisking or shaking to emulsify, creating a smooth creamy mixture.
- Season with salt and black pepper to enhance the flavors.
- Don’t forget to taste and tweak the vinaigrette—more vinegar for tang, more honey for sweetness if you like!
Autumn Salad with Apple Cider Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups fresh kale or mixed greens, chopped
- 1 medium apple, thinly sliced (such as Gala or Honeycrisp)
- 1 cup butternut squash, peeled and cubed (roasted)
- 1/4 cup dried cranberries
- 1/3 cup toasted walnuts, roughly chopped
- 1/3 cup crumbled feta cheese
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing autumn salad will take about 15-20 minutes to prepare, including roasting the butternut squash. Allow some extra time to let the squash cool if needed. It’s quick and perfect for a healthy meal or side dish!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, you’ll want to preheat your oven to 400°F (200°C). While it’s heating, take your cubed butternut squash and toss it in a bowl with a drizzle of olive oil, salt, and pepper until it’s well-coated. Spread the squash out on a baking sheet in a single layer. Roast for about 20-25 minutes, or until the squash is tender and has a lovely golden color. Once done, set it aside to cool a bit.
2. Prepare the Vinaigrette:
In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, and honey (or maple syrup). Whisk them together until mixed. Now, slowly drizzle the olive oil in while whisking continuously. This helps the dressing come together nicely and become smooth. Once blended, season it with salt and freshly ground black pepper to taste. Feel free to adjust the sweetness or tartness as you like!
3. Assemble the Salad:
In a large salad bowl, combine the chopped kale (or mixed greens), thinly sliced apples, roasted butternut squash, dried cranberries, and chopped walnuts. Drizzle the homemade apple cider vinaigrette over the salad mixture and gently toss everything together so each bite is flavorful and covered in dressing.
4. Add Cheese and Serve:
Finally, sprinkle crumbled feta cheese on top to add a creamy touch. Serve your salad right away to enjoy the freshness and crunch of the ingredients!
Enjoy this vibrant, fresh autumn salad with the lovely tang and sweetness of apple cider vinaigrette that highlights the seasonal flavors wonderfully!
Can I Use Different Greens in This Salad?
Absolutely! If you prefer a different base, spinach, arugula, or romaine lettuce can be delicious alternatives. Each will give the salad a unique flavor and texture!
Can I Make The Vinaigrette in Advance?
Yes, you can prepare the vinaigrette ahead of time! Just store it in a sealed jar in the refrigerator for up to a week. Shake or whisk well before using, as it may separate when stored.
How Do I Store Leftover Salad?
To keep leftovers fresh, store any leftover salad in an airtight container in the fridge, but it’s best to keep the dressing separate until ready to eat to avoid sogginess. The salad will stay fresh for about 1-2 days.
What Other Fruits Could I Add?
Great question! Feel free to experiment with other fruits like pears, pomegranates, or even orange slices for a different flavor profile. Each will contribute its own sweetness and texture!
