21 Delicious Fall Apple Salad Recipes for Every Occasion

As the crisp air of autumn sets in, it’s the perfect time to embrace seasonal flavors in your meals.

Apples, with their natural sweetness and refreshing crunch, are a fall staple that pairs beautifully with leafy greens, nuts, roasted vegetables, and cozy spices.

Salads featuring apples are versatile—they can be light and refreshing for lunch, hearty and satisfying for dinner, or even dressed with warm ingredients to create a comforting fall dish.

In this article, we’ve curated 21 fall apple salad recipes that combine the best of autumn produce, from roasted squash and sweet potatoes to cranberries, walnuts, and pomegranate seeds.

Whether you’re looking for a simple weekday salad or an elegant side for a festive gathering, these apple-based creations will bring flavor, color, and seasonal charm to your table.

21 Delicious Fall Apple Salad Recipes for Every Occasion

Fall is a season of abundance, color, and flavor, and these 21 fall apple salad recipes capture the essence of autumn beautifully.

With crisp apples as the star ingredient, each salad brings a balance of sweetness, crunch, and seasonal spices to your plate.

Whether you’re entertaining guests, meal-prepping for the week, or simply seeking a healthy and flavorful dish, these recipes are a wonderful way to celebrate the harvest.

Embrace the tastes of fall, experiment with new combinations, and make these apple salads a staple in your autumn kitchen.

Harvest Apple Pecan Salad

This salad is a celebration of autumn flavors, combining crisp apples, toasted pecans, and dried cranberries, all tossed in a lightly sweet maple vinaigrette.

It’s perfect as a refreshing side dish or a light lunch during the fall season.

Ingredients:

• 3 cups mixed salad greens (arugula, spinach, and romaine)
• 2 medium apples (Granny Smith or Honeycrisp), thinly sliced
• ½ cup toasted pecans
• ¼ cup dried cranberries
• ¼ cup crumbled goat cheese
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Wash and dry the salad greens, then place them in a large mixing bowl.
2. Core and thinly slice the apples, keeping the peel on for extra color and texture. Add to the greens.
3. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Add them to the salad along with the dried cranberries and crumbled goat cheese.
4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Adjust seasoning to taste.
5. Drizzle the vinaigrette over the salad and toss gently until all ingredients are coated evenly.
6. Serve immediately for the freshest taste and crunch.

This Harvest Apple Pecan Salad perfectly balances sweet, tart, and nutty flavors, making it an ideal dish to highlight fall’s bounty in a simple yet elegant way.

Autumn Chicken Apple Salad

A hearty and satisfying salad, this recipe combines tender grilled chicken, crisp apples, roasted sweet potatoes, and a creamy cinnamon-yogurt dressing, offering both flavor and comfort in every bite.

Ingredients:

• 2 cups mixed greens (spinach, kale, or spring mix)
• 1 grilled chicken breast, sliced
• 1 medium apple (Fuji or Gala), diced
• 1 cup roasted sweet potato cubes
• ¼ cup dried cherries
• 2 tablespoons sliced almonds, toasted
• ¼ cup plain Greek yogurt
• 1 tablespoon honey
• ½ teaspoon ground cinnamon
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Roast sweet potato cubes in the oven at 400°F (200°C) for 20–25 minutes until tender and lightly caramelized. Allow to cool slightly.
2. In a large salad bowl, combine the mixed greens, diced apple, roasted sweet potatoes, and dried cherries.
3. Slice the grilled chicken and add it to the salad. Sprinkle with toasted almonds for extra crunch.
4. In a small bowl, mix Greek yogurt, honey, ground cinnamon, lemon juice, salt, and pepper until smooth.
5. Drizzle the creamy dressing over the salad and toss gently to coat all ingredients evenly.
6. Serve immediately for a wholesome, fall-inspired meal.

This Autumn Chicken Apple Salad is a perfect blend of savory, sweet, and spiced flavors that is both filling and festive, making it a great choice for lunch or dinner in the fall.

Spiced Apple Walnut Salad with Cranberry Vinaigrette

A colorful and tangy fall salad, featuring crisp apples, crunchy walnuts, and pomegranate seeds, tossed with a zesty cranberry vinaigrette.

This salad is both visually stunning and bursting with autumn flavors.

Ingredients:

• 4 cups baby spinach or mixed greens
• 2 medium apples (Pink Lady or Honeycrisp), thinly sliced
• ½ cup toasted walnuts
• ¼ cup pomegranate seeds
• ¼ cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons cranberry juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Pinch of cinnamon
• Salt and pepper, to taste

Instructions:

1. Arrange the spinach or mixed greens in a large salad bowl.
2. Slice the apples thinly and add them to the greens. Sprinkle in toasted walnuts, pomegranate seeds, and crumbled feta cheese.
3. In a small bowl, whisk together olive oil, cranberry juice, balsamic vinegar, Dijon mustard, honey, cinnamon, salt, and pepper until emulsified.
4. Drizzle the cranberry vinaigrette over the salad and toss gently to combine all ingredients.
5. Serve immediately to enjoy the crisp textures and vibrant flavors at their peak.

This Spiced Apple Walnut Salad with Cranberry Vinaigrette delivers a delightful combination of sweet, tangy, and nutty flavors, making it a refreshing and festive addition to any fall menu.

Maple Apple Arugula Salad

This salad pairs peppery arugula with crisp apples, roasted butternut squash, and candied pecans, all dressed in a sweet and tangy maple vinaigrette. It’s a perfect balance of bitter, sweet, and earthy flavors for fall.

Ingredients:

• 4 cups arugula
• 2 medium apples (Honeycrisp or Gala), thinly sliced
• 1 cup roasted butternut squash cubes
• ½ cup candied pecans
• ¼ cup shaved Parmesan cheese
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Roast butternut squash cubes at 400°F (200°C) for 20–25 minutes until tender and lightly caramelized. Let them cool slightly.
2. Place arugula in a large salad bowl. Add sliced apples, roasted butternut squash, and candied pecans.
3. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine all ingredients.
5. Sprinkle shaved Parmesan on top before serving.

The Maple Apple Arugula Salad combines earthy, sweet, and nutty flavors with a crisp texture, making it a sophisticated yet simple fall salad.

Apple Cranberry Quinoa Salad

A nutrient-packed, protein-rich salad featuring fluffy quinoa, crisp apples, tart cranberries, and crunchy pumpkin seeds, tossed in a citrusy vinaigrette. Perfect for a light fall lunch or side dish.

Ingredients:

• 2 cups cooked quinoa, cooled
• 2 medium apples (Fuji or Pink Lady), diced
• ¼ cup dried cranberries
• ¼ cup roasted pumpkin seeds
• 2 green onions, thinly sliced
• 3 cups mixed greens
• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cooked quinoa, diced apples, dried cranberries, roasted pumpkin seeds, and green onions.
2. Add the mixed greens and toss gently.
3. In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, honey, salt, and pepper.
4. Pour the vinaigrette over the salad and toss until evenly coated.
5. Serve immediately or chill for 15–20 minutes to let flavors meld.

The Apple Cranberry Quinoa Salad is refreshing, hearty, and tangy, making it a wholesome and vibrant fall salad that satisfies both taste and nutrition.

Spiced Apple Fennel Salad

A crisp, aromatic salad featuring apples, thinly sliced fennel, and toasted almonds, lightly dressed in a warm cinnamon-honey dressing.

This salad highlights fall spices while remaining refreshing and crisp.

Ingredients:

• 4 cups mixed salad greens
• 2 medium apples (Granny Smith or Honeycrisp), thinly sliced
• 1 small fennel bulb, thinly sliced
• ¼ cup toasted almonds
• ¼ cup crumbled blue cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• ¼ teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine mixed greens, sliced apples, and fennel.
2. Add toasted almonds and crumbled blue cheese if using.
3. In a small bowl, whisk together olive oil, honey, apple cider vinegar, cinnamon, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently until everything is coated.
5. Serve immediately to enjoy the crisp textures and aromatic flavors.

Spiced Apple Fennel Salad is a refreshing yet warmly spiced salad, perfect for autumn gatherings or as a colorful, flavorful side dish.

Roasted Beet and Apple Salad

A visually stunning and flavorful salad that combines earthy roasted beets with crisp apples, tangy goat cheese, and crunchy walnuts, all drizzled with a citrus-honey vinaigrette. Perfect for a festive fall side dish.

Ingredients:

• 3 cups mixed salad greens
• 2 medium apples (Honeycrisp or Fuji), thinly sliced
• 2 medium beets, roasted and diced
• ¼ cup crumbled goat cheese
• ¼ cup toasted walnuts
• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon honey
• 1 teaspoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Roast beets at 400°F (200°C) for 35–40 minutes until tender. Allow to cool and dice them.
2. In a large bowl, combine salad greens, sliced apples, roasted beets, goat cheese, and toasted walnuts.
3. In a small bowl, whisk together olive oil, orange juice, honey, balsamic vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately for the best flavor and texture.

Roasted Beet and Apple Salad offers a perfect blend of sweet, earthy, and tangy flavors with a satisfying crunch, making it an elegant fall salad.

Apple and Brussels Sprout Salad with Maple Dressing

This hearty fall salad features thinly shaved Brussels sprouts, crisp apples, dried cranberries, and pumpkin seeds, tossed in a warm maple-mustard dressing.

It’s perfect as a side or light main dish.

Ingredients:

• 4 cups shredded Brussels sprouts
• 2 medium apples (Granny Smith or Gala), thinly sliced
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds, toasted
• ¼ cup shaved Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine shredded Brussels sprouts, sliced apples, dried cranberries, and toasted pumpkin seeds.
2. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat evenly.
4. Sprinkle shaved Parmesan on top before serving.

Apple and Brussels Sprout Salad with Maple Dressing is crunchy, sweet, and tangy—a perfect representation of fall flavors in a fresh and satisfying salad.

Curried Apple Carrot Salad

A vibrant and flavorful fall salad with a touch of spice, combining crisp apples, shredded carrots, golden raisins, and toasted cashews, all coated in a lightly curried yogurt dressing.

Ingredients:

• 2 cups shredded carrots
• 2 medium apples (Fuji or Honeycrisp), julienned
• ¼ cup golden raisins
• ¼ cup toasted cashews, chopped
• ¼ cup plain Greek yogurt
• 1 teaspoon curry powder
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine shredded carrots, julienned apples, golden raisins, and toasted cashews.
2. In a small bowl, mix Greek yogurt, curry powder, lemon juice, honey, salt, and pepper until smooth.
3. Pour the curried yogurt dressing over the salad and toss until all ingredients are evenly coated.
4. Chill for 10–15 minutes to let flavors meld before serving.

Curried Apple Carrot Salad is colorful, slightly sweet, and lightly spiced—a creative and refreshing fall salad that’s perfect as a side or light lunch.

Fig, Apple, and Arugula Salad

A gourmet-style salad that blends the sweetness of fresh figs and crisp apples with peppery arugula, creamy goat cheese, and toasted walnuts, all dressed in a light balsamic-honey vinaigrette. Perfect for entertaining or a special fall lunch.

Ingredients:

• 4 cups arugula
• 2 medium apples (Honeycrisp or Fuji), thinly sliced
• 6 fresh figs, quartered
• ¼ cup crumbled goat cheese
• ¼ cup toasted walnuts
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Arrange arugula in a large salad bowl. Add sliced apples and quartered figs.
2. Sprinkle with crumbled goat cheese and toasted walnuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately to enjoy the fresh flavors and contrasting textures.

Fig, Apple, and Arugula Salad balances sweet, tangy, and nutty flavors, creating an elegant fall dish that’s both vibrant and satisfying.

Roasted Pear and Apple Salad with Hazelnuts

A warm, cozy salad perfect for fall, combining roasted pears and apples with mixed greens, crunchy hazelnuts, and crumbled blue cheese, finished with a maple-Dijon vinaigrette.

Ingredients:

• 3 cups mixed salad greens
• 1 medium apple, sliced
• 1 medium pear, sliced
• ¼ cup crumbled blue cheese
• ¼ cup toasted hazelnuts
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place pear and apple slices on a baking sheet, drizzle with a little olive oil, and roast for 10–12 minutes until slightly caramelized.
2. In a large bowl, combine mixed greens, roasted pear and apple slices, crumbled blue cheese, and toasted hazelnuts.
3. Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve warm or at room temperature for a comforting fall salad.

Roasted Pear and Apple Salad with Hazelnuts offers a perfect harmony of roasted sweetness, crunchy nuts, and tangy cheese, making it a truly cozy fall favorite.

Farro, Apple, and Roasted Butternut Squash Salad

A hearty and nutritious fall salad featuring nutty farro, roasted butternut squash, crisp apples, dried cranberries, and toasted pumpkin seeds, all tossed in a spiced apple cider vinaigrette.

Ingredients:

• 2 cups cooked farro, cooled
• 1 cup roasted butternut squash cubes
• 2 medium apples, diced
• ¼ cup dried cranberries
• ¼ cup toasted pumpkin seeds
• 3 cups baby spinach
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Roast butternut squash cubes at 400°F (200°C) for 20–25 minutes until tender. Let cool slightly.
2. In a large bowl, combine cooked farro, roasted squash, diced apples, dried cranberries, and baby spinach.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, cinnamon, salt, and pepper.
4. Pour the vinaigrette over the salad and toss gently until well combined.
5. Sprinkle toasted pumpkin seeds on top before serving.

Farro, Apple, and Roasted Butternut Squash Salad is hearty, slightly sweet, and full of fall flavors—a perfect choice for a nutritious and satisfying autumn meal.

Roasted Sweet Potato and Apple Salad

A hearty fall salad featuring roasted sweet potatoes and crisp apples, combined with mixed greens, toasted pecans, and a warm cinnamon-maple dressing.

It’s a comforting yet fresh salad perfect for autumn.

Ingredients:

• 3 cups mixed salad greens
• 2 medium apples (Honeycrisp or Fuji), diced
• 2 cups roasted sweet potato cubes
• ¼ cup toasted pecans
• ¼ cup dried cranberries
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• ¼ teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Roast sweet potato cubes at 400°F (200°C) for 25–30 minutes until tender. Let cool slightly.
2. In a large bowl, combine mixed greens, diced apples, roasted sweet potatoes, toasted pecans, and dried cranberries.
3. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, cinnamon, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently until well coated.
5. Serve immediately for a warm and flavorful fall dish.

Roasted Sweet Potato and Apple Salad is a perfect mix of sweet, earthy, and nutty flavors, offering a cozy and satisfying autumn salad.

Apple, Kale, and Cranberry Salad

A nutritious and refreshing fall salad combining crisp apples, hearty kale, dried cranberries, and roasted sunflower seeds, dressed in a zesty lemon-honey vinaigrette. Perfect as a light lunch or side.

Ingredients:

• 4 cups chopped kale, stems removed
• 2 medium apples (Granny Smith or Gala), thinly sliced
• ¼ cup dried cranberries
• ¼ cup roasted sunflower seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Massage chopped kale with a pinch of salt for 1–2 minutes to soften it.
2. In a large bowl, combine kale, sliced apples, dried cranberries, and roasted sunflower seeds.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently until everything is coated evenly.
5. Serve immediately for a crisp and refreshing fall salad.

Apple, Kale, and Cranberry Salad is crunchy, tangy, and lightly sweet—a healthy and flavorful way to enjoy autumn produce.

Warm Apple, Bacon, and Spinach Salad

A savory fall salad combining warm sautéed apples and crispy bacon with fresh spinach, red onions, and toasted pecans, all tossed in a warm apple-cider vinaigrette.

Ingredients:

• 4 cups fresh spinach
• 2 medium apples (Honeycrisp or Gala), thinly sliced
• 4 slices bacon, cooked and crumbled
• ¼ cup toasted pecans
• ¼ red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a skillet, sauté apple slices in a little olive oil over medium heat for 3–4 minutes until slightly softened. Remove from heat.
2. In a large bowl, combine spinach, sautéed apples, crumbled bacon, toasted pecans, and sliced red onion.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
4. Pour the warm vinaigrette over the salad and toss gently to coat.
5. Serve immediately while the apples and dressing are warm.

Warm Apple, Bacon, and Spinach Salad delivers a delightful mix of sweet, savory, and crunchy flavors, making it a comforting and indulgent salad perfect for fall evenings.

Roasted Butternut Squash and Apple Salad

This salad combines sweet roasted butternut squash with crisp apples, baby arugula, toasted pecans, and crumbled feta, tossed in a maple-balsamic vinaigrette.

It’s a perfect balance of sweet, savory, and nutty flavors for fall.

Ingredients:

• 3 cups baby arugula
• 2 medium apples (Honeycrisp or Fuji), diced
• 2 cups roasted butternut squash cubes
• ¼ cup toasted pecans
• ¼ cup crumbled feta cheese
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Roast butternut squash cubes at 400°F (200°C) for 25–30 minutes until tender. Let cool slightly.
2. In a large salad bowl, combine arugula, diced apples, roasted squash, toasted pecans, and crumbled feta.
3. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately for a fresh and flavorful fall dish.

Roasted Butternut Squash and Apple Salad is sweet, nutty, and slightly tangy—a delicious way to enjoy autumn flavors in a colorful, hearty salad.

Pomegranate, Apple, and Spinach Salad

A vibrant fall salad featuring crisp apples, juicy pomegranate seeds, fresh spinach, toasted almonds, and crumbled goat cheese, dressed in a tangy orange vinaigrette.

Ingredients:

• 4 cups fresh spinach
• 2 medium apples (Granny Smith or Gala), thinly sliced
• ½ cup pomegranate seeds
• ¼ cup toasted almonds
• ¼ cup crumbled goat cheese
• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine spinach, sliced apples, pomegranate seeds, toasted almonds, and crumbled goat cheese.
2. In a small bowl, whisk together olive oil, orange juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Serve immediately to enjoy the fresh and tangy flavors.

Pomegranate, Apple, and Spinach Salad is refreshing, sweet, and tangy, making it a beautiful and healthy addition to any fall meal.

Apple, Roasted Carrot, and Quinoa Salad

A nutrient-packed fall salad combining roasted carrots, crisp apples, fluffy quinoa, dried cranberries, and toasted walnuts, tossed in a spiced apple-cider dressing.

Ingredients:

• 2 cups cooked quinoa, cooled
• 2 medium apples (Fuji or Honeycrisp), diced
• 1 cup roasted carrot slices
• ¼ cup dried cranberries
• ¼ cup toasted walnuts
• 3 cups baby spinach
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Roast carrot slices at 400°F (200°C) for 20–25 minutes until tender. Let cool slightly.
2. In a large bowl, combine cooked quinoa, diced apples, roasted carrots, dried cranberries, and baby spinach.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, cinnamon, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently until all ingredients are coated.
5. Sprinkle toasted walnuts on top before serving.

Apple, Roasted Carrot, and Quinoa Salad is hearty, slightly sweet, and full of fall flavors, making it a satisfying and nutritious autumn salad.

Roasted Pear and Apple Spinach Salad

A warm and comforting salad combining roasted pears and apples with fresh spinach, candied pecans, and crumbled blue cheese, dressed in a maple-Dijon vinaigrette. Perfect for autumn dinners.

Ingredients:

• 4 cups fresh spinach
• 1 medium apple (Honeycrisp or Fuji), sliced
• 1 medium pear, sliced
• ¼ cup crumbled blue cheese
• ¼ cup candied pecans
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Roast apple and pear slices for 10–12 minutes until slightly caramelized.
2. In a large bowl, combine spinach, roasted apple and pear slices, candied pecans, and crumbled blue cheese.
3. Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately while warm.

Roasted Pear and Apple Spinach Salad is a harmonious mix of sweet, tangy, and nutty flavors, perfect for showcasing fall produce.

Apple, Fennel, and Pomegranate Salad

A crisp, refreshing salad featuring thinly sliced apples, fennel, and juicy pomegranate seeds, tossed with arugula and a light citrus-honey dressing.

A beautiful and flavorful fall side.

Ingredients:

• 4 cups arugula
• 2 medium apples (Granny Smith or Gala), thinly sliced
• 1 small fennel bulb, thinly sliced
• ½ cup pomegranate seeds
• ¼ cup toasted almonds
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine arugula, sliced apples, fennel, pomegranate seeds, and toasted almonds.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately for a crisp, refreshing fall salad.

Apple, Fennel, and Pomegranate Salad delivers a bright and crunchy combination of sweet, tangy, and nutty flavors, perfect for fall lunches or side dishes.

Warm Apple, Roasted Beet, and Kale Salad

A hearty and colorful salad featuring roasted beets, sautéed apples, and tender kale, topped with toasted walnuts and goat cheese, dressed in a warm balsamic vinaigrette.

Ingredients:

• 3 cups chopped kale, stems removed
• 2 medium apples (Fuji or Honeycrisp), thinly sliced
• 2 medium beets, roasted and diced
• ¼ cup crumbled goat cheese
• ¼ cup toasted walnuts
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Roast beets at 400°F (200°C) for 35–40 minutes until tender. Dice once cooled.
2. Sauté apple slices in a little olive oil over medium heat for 3–4 minutes until slightly softened.
3. In a large bowl, combine kale, roasted beets, sautéed apples, toasted walnuts, and goat cheese.
4. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle over the salad and toss gently.
5. Serve warm for a hearty fall side or light main dish.

Warm Apple, Roasted Beet, and Kale Salad is a flavorful and visually stunning fall salad, combining sweet, earthy, and nutty notes in every bite.