Fall Harvest Salad with Apple Cider Vinaigrette

When the leaves turn and the air gets crisp, it’s time to celebrate the bounty of autumn with a delightful dish that embodies the season’s flavors. Imagine taking a bite of a fresh, vibrant salad, bursting with the natural sweetness of apples and the cozy, earthy tones of roasted vegetables. That’s exactly what you’ll find in this Fall Harvest Salad with Apple Cider Vinaigrette, a dish perfect for family gatherings or a simple weekday dinner.

Fall Harvest Salad with Apple Cider Vinaigrette

---

• Author: mark-bennett
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A vibrant salad bursting with the natural sweetness of apples and roasted vegetables, perfect for autumn.

---

Ingredients

Scale 1x2x3x

• 4 cups mixed greens (like arugula, spinach, or kale)
• 1 medium apple, sliced thinly
• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled (or vegan cheese)
• 1/4 cup walnuts or pecans, roughly chopped
• 1/4 red onion, thinly sliced
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup apple cider vinegar
• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup or honey
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Begin by roasting your sweet potatoes. Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, toss them in olive oil, salt, pepper, and cinnamon if using. Spread on a baking sheet and roast for about 20-25 minutes.
2. While your sweet potatoes are roasting, cook your quinoa. Rinse 1 cup of quinoa under cold running water, add it to a saucepan with 2 cups of water. Bring to a boil, cover, and reduce to a simmer for 15 minutes. After 15 minutes, let it sit covered for another 5 minutes.
3. Prepare your Apple Cider Vinaigrette. In a jar, combine apple cider vinegar, olive oil, Dijon mustard, maple syrup or honey, and salt and pepper. Shake vigorously until blended.
4. Assemble the salad. In a large bowl, combine mixed greens, cooked quinoa, roasted sweet potatoes, sliced apple, dried cranberries, feta cheese, walnuts, and red onion. Drizzle with vinaigrette, tossing gently.
5. Serve immediately or let sit for about 15 minutes to let the flavors meld.

Notes

For a vegan option, replace feta with a seed blend. Use cauliflower rice for a low-carb version.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 10g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 15mg

Ingredients

To whip up this delightful salad, you’ll need the following ingredients:

• 4 cups mixed greens (like arugula, spinach, or kale)
• 1 medium apple (preferably a sweet variety like Honeycrisp or Fuji), sliced thinly
• 1 cup cooked quinoa (can substitute with farro or brown rice)
• 1 cup roasted sweet potatoes, cubed
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled (or vegan cheese for a dairy-free alternative)
• 1/4 cup walnuts or pecans, roughly chopped
• 1/4 red onion, thinly sliced
• 1/2 teaspoon cinnamon (optional for a more autumnal flavor)

For the Apple Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup or honey
• Salt and pepper to taste

Feel free to substitute:

• Use any nuts you prefer, such as almonds or pumpkin seeds.
• Replace feta with goat cheese or omit for a vegan option.
• Opt for any seasonal vegetables you have on hand, such as roasted Brussels sprouts or carrots.

Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes (for the sweet potatoes and quinoa)
• Total Time: 40 minutes

When you prioritize meal prep, you can save time during the week. It’s often a smart idea to cook extra quinoa or roast sweet potatoes in bulk. You can simply toss them in salads or wraps throughout the week.

How to Make Fall Harvest Salad with Apple Cider Vinaigrette

Step 1: Begin by roasting your sweet potatoes. Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in olive oil, salt, pepper, and a sprinkle of cinnamon if you’re using it. Spread them evenly on a baking sheet and roast for about 20-25 minutes, or until they’re tender and golden brown.

Step 2: While your sweet potatoes are roasting, cook your quinoa. Rinse 1 cup of quinoa under cold running water, then add it to a saucepan with 2 cups of water. Bring to a boil, cover, and reduce to a simmer for 15 minutes. After 15 minutes, let it sit covered for another 5 minutes, then fluff with a fork.

Step 3: Prepare your Apple Cider Vinaigrette. In a jar with a tight-fitting lid, combine the apple cider vinegar, olive oil, Dijon mustard, maple syrup or honey, and a pinch of salt and pepper. Shake the jar vigorously until all ingredients are well blended.

Step 4: Assemble the salad. In a large bowl, combine the mixed greens, cooked quinoa, roasted sweet potatoes, sliced apple, dried cranberries, feta cheese, walnuts, and red onion. Drizzle with the apple cider vinaigrette, tossing gently to incorporate all the flavors.

Step 5: Serve immediately or allow the salad to sit for about 15 minutes to let the flavors meld. The vinaigrette will coat the greens beautifully and enhance the overall flavor with each bite.

Healthier Alternatives

If you’re looking for lighter modifications or dietary accommodations, consider these swaps:

• For a vegan version, replace feta with a flaxseed or hemp seed blend for added protein.
• Use a sugar-free sweetener instead of maple syrup or honey for a low-calorie option.
• To make it low-carb, substitute quinoa with cauliflower rice, which is equally nutritious but lower in carbohydrates.

Serving Suggestions

This salad can hold its own, but it pairs wonderfully with a variety of dishes. Serve it alongside:

• Grilled chicken or turkey for a heartier meal.
• A warm bowl of butternut squash soup for a cozy autumn dinner.
• A slice of whole-grain bread or a side of cornbread for a comforting touch.

For a beautiful presentation, layer the greens and ingredients in a large glass bowl, showcasing the vibrant colors of the salad. Drizzle additional dressing on top for an eye-catching appeal.

Common Mistakes to Avoid

• Not washing the greens: Always rinse your greens thoroughly. Soil and grit can affect the freshness of your salad.
• Overcooking the quinoa: Keep an eye on your quinoa—it should be fluffy and al dente, not mushy.
• Forgetting to taste: Always taste your dressing after mixing. You can adjust the sweetness or acidity based on your personal preference.

Storage Tips

To keep your salad fresh throughout the week, store it properly:

• Refrigerator: Keep the salad in an airtight container for up to three days. If possible, store the dressing separately to avoid sogginess in the greens.
• Freezer: While it’s not recommended to freeze salads, you can freeze cooked quinoa and roasted sweet potatoes for up to a month. Thaw them in the refrigerator overnight before use.
• Meal Prep: For quick meals, prepare the dressing, quinoa, and roasted vegetables in advance. Assemble the salad right before serving for the best texture.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time. Just store the dressing separately until you’re ready to serve.

Is this salad gluten-free?

By using quinoa or brown rice instead of farro, this salad is naturally gluten-free. Always check labels on packaged ingredients to be certain.

Can I customize the ingredients?

Absolutely! Feel free to swap out the ingredients based on your preferences or what you have available in your kitchen.

What other dressings work well with this salad?

You might try a balsamic vinaigrette or a honey mustard dressing as both can complement the flavors of the salad beautifully.

Are there any nut-free alternatives?

If you have nut allergies, you can simply omit nuts or use seeds like sunflower seeds or pumpkin seeds for crunch.

Conclusion

This Fall Harvest Salad with Apple Cider Vinaigrette captures the essence of the autumn season with its vibrant ingredients and hearty flavors. Packed with nutritious elements, it’s not just a feast for the eyes but also a comforting, wholesome meal option. So why not give it a try? Create this delicious dish in your kitchen and bring the warmth of fall to your table. Explore more seasonal recipes on our blog to keep your meals fresh and exciting!