Apple Harvest Salad

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This apple harvest salad layers massaged kale, crisp Honeycrisp apples, pomegranate seeds, avocado, and feta with a homemade apple butter cider vinaigrette and a spiced roasted crunch of walnuts, pecans, and pumpkin seeds.

Prep Time20

Cook Time10

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 453kcal

Author: Emily Rider

Equipment

Baking sheet
Jar with a lid
Large bowl

Ingredients

For the Roasted Autumn Crunch

⅓ cup walnuts roughly chopped, 40 g
⅓ cup pecans roughly chopped, 37 g
⅓ cup raw pumpkin seeds pepitas, 43 g
½ teaspoon olive oil 2 g
¼ teaspoon ground cinnamon 1 g
A tiny pinch of cayenne pepper less than 1 g
A pinch of flaky sea salt less than 1 g

For the Apple Harvest Vinaigrette

⅓ cup vegetable or avocado oil 73 g
⅓ cup apple cider vinegar 80 g
⅓ cup sweet apple cider the drink, 80 g
2 tablespoons apple butter 30 g
1 tablespoon Dijon mustard 15 g
2 teaspoons maple syrup 13 g (or honey, 14 g)
Freshly ground black or white pepper to taste
A pinch of salt less than 1 g

For the Salad

3 cups shredded kale stems removed and finely chopped, 60 g
2 cups baby arugula 40 g
2 cups baby spinach 60 g
1 large Honeycrisp apple thinly sliced, approximately 250 g
1 ripe avocado diced, approximately 150 g flesh
½ cup pomegranate seeds 87 g
½ cup crumbled feta cheese 75 g
2 grilled chicken breasts sliced (optional), approximately 280–340 g cooked

Instructions

Toast the nuts and seeds – Preheat the oven to 350°F (175°C). Toss the walnuts, pecans, and pumpkin seeds with the olive oil, cinnamon, cayenne, and salt. Spread them on a baking sheet and roast for 8–10 minutes, until fragrant. Let them cool completely.
Cook the Delicata Squash – Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the squash, then cut off both ends. There's no need to peel it. Slice each squash crosswise into ½-inch-thick rings. You can cut them up to ¾ inch thick, depending on your preference. Keep the slices as even as possible. Toss the rings with the olive oil or melted butter, salt, pepper, and cinnamon until evenly coated. Spread them in a single layer on the baking sheet, leaving a little space between each ring. Roast at 425°F for 15 minutes. Flip each ring and roast for another 5–10 minutes, watching closely to prevent overcooking. The squash is ready when the edges are golden and slightly crispy and the centers are tender when pierced with a fork. Drizzle the warm rings with maple syrup, if using. Serve warm as a side dish or arrange them over this Apple Harvest Autumn Salad.
Shake the Apple CIder vinaigrette – Add all the apple cider vinaigrette ingredients to a jar and shake vigorously until smooth and emulsified.
Massage the kale – Place the kale in a large bowl and drizzle with 1 tablespoon of the vinaigrette. Massage with your hands for 1–2 minutes, until the kale is tender and a little darker in color. Toss in the arugula and spinach.
Assemble and serve – Layer the apples, avocado, pomegranate seeds, feta, and optional grilled chicken over the greens. Drizzle with the remaining vinaigrette, top with the cooled crunch, and serve.

Notes

Make Ahead – The roasted crunch and the apple cider vinaigrette can be made up to 3 days in advance. Store the cooled crunch in an airtight container on the counter and the vinaigrette in the refrigerator. Shake the vinaigrette again before using.

Keep It Bright – Toss the sliced apples and diced avocado in a tiny splash of the vinaigrette or lemon juice right after cutting to keep them from turning brown. Cook the delicata squash the same day.

Ingredient Options – Crumbled goat cheese works great in place of the feta.

Storage – Store leftover dressed salad in an airtight container in the refrigerator and enjoy within 1–2 days. This salad does not freeze well.

Nutrition