Looking for a vibrant, nourishing meal that embodies all the best flavors of the season? This Fall Harvest Salad with Apple Cider Vinaigrette is your answer. Packed with crisp apples, shaved Brussels sprouts, tart cranberries, crunchy pecans, and a zesty homemade vinaigrette, this autumn salad strikes the perfect balance between sweet and savory. It’s ideal as a light dinner, a hearty lunch, or a colorful side dish for your next gathering.
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Why You’ll Love This Fall Harvest Salad
This Fall Harvest Salad with Apple Cider Vinaigrette is more than just a pretty plate of greens. It’s quick to prepare—ready in under 25 minutes—and loaded with nutrients and bold seasonal flavors. The mix of textures from crisp apples and crunchy nuts to tender greens makes every bite interesting and satisfying. It’s also highly adaptable, making it easy to tweak for your taste or dietary needs.
Whether you’re looking to impress at Thanksgiving, eat healthy during sweater weather, or use up fall produce, this salad delivers on all fronts.
Seasonal Ingredients that Shine
• Pecans: Toasted for extra crunch and nutty flavor that complements sweet and tangy elements
• Brussels Sprouts: Thinly sliced for a hearty base, offering crunch and vitamin-rich goodness
• Spring Mix: Adds delicate greens for freshness and balance
• Apples: Choose sweet-crisp varieties like Honeycrisp or Granny Smith to add brightness and texture
• Dried Cranberries: A touch of chew and sweetness that balances savory notes
• Pomegranate Seeds: For juicy pops of tartness and a festive look
• Feta: Brings a creamy, salty contrast that rounds out the dish
Flavorful Vinaigrette Components
• Apple Juice or Cider: Adds fruity sweetness as the vinaigrette base
• Apple Cider Vinegar: Provides the essential tang that sharpens the dressing
• Maple Syrup: Balances acidity with natural sweetness
• Dijon Mustard: For a little bite and emulsifying power
• Kosher Salt and Black Pepper: Enhances all the flavors
• Olive Oil: Binds everything into a silky, flavorful dressing
Smart Substitutions for Your Pantry or Diet
No Brussels sprouts? Swap with kale or shredded cabbage for a similar crunch and heartiness.
• Nut-Free Option: Use roasted sunflower seeds or pumpkin seeds instead of pecans
• Vegan Version: Skip the feta or replace it with a plant-based cheese crumble
• Fruit Swaps: Use pears instead of apples for a softer, more floral sweetness
• Different Greens: Romaine or a peppery arugula mix works beautifully if you prefer bolder greens
• Alternate Cheese: Try blue cheese or gorgonzola for deeper savory complexity
How to Make Fall Harvest Salad with Apple Cider Vinaigrette
- Toast the Pecans: Preheat your oven to 350°F. Spread pecan halves on a baking sheet and toast for 7–10 minutes until fragrant and golden. Set aside.
- Shred the Brussels Sprouts: Use a food processor with a slicing attachment to finely shred. You’ll need about 8 cups. Alternatively, thinly slice with a sharp knife or mandoline.
- Build the Salad Base: Combine sliced Brussels sprouts with spring mix in a large salad bowl or platter.
- Add the Toppings: Layer on the sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and crumbled feta.
- Whisk the Vinaigrette: In a mixing bowl or measuring cup, whisk together apple juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Emulsify the Dressing: While whisking, slowly drizzle in olive oil until the dressing thickens and emulsifies.
- Dress and Serve: Pour the desired amount of vinaigrette over the salad just before serving. Toss gently to coat.
Tips to Make This Salad Even Better
• Use Two Apple Varieties: Mixing types—like tart Granny Smith and sweet Honeycrisp—adds layers of flavor and color
• Toast Pecans Right: Keep a close eye to avoid burning; they go from golden to overdone fast
• Balance Your Dressing: Taste as you go and adjust maple syrup or vinegar depending on the sweetness of your juice
• Serve Immediately: This salad is best fresh for peak crunch and brightness
• Storing the Dressing: Keep extra vinaigrette in a sealed container in the fridge for up to 1 week
Creative Variations and Pairings
Pair this Fall Harvest Salad with Apple Cider Vinaigrette with crusty warm bread like a cranberry no-knead loaf for a full autumn meal. Add sliced rotisserie chicken or roasted turkey breast to transform it into a protein-packed entree.
Other tasty twists:
• Spicy Kick: Add thinly sliced red onion or crushed red pepper for a hint of heat
• Make It a Grain Bowl: Serve over quinoa or farro to make the dish more filling
• Holiday Version: Top with candied walnuts and dried figs for a Thanksgiving-worthy side
• Dressing Variation: Use balsamic vinegar instead of cider for a deeper, richer note
Why This Salad Works So Well for Fall
This salad celebrates fall produce in its most vibrant form. Brussels sprouts, apples, and cranberries are at their peak, delivering both flavor and nutrition. The warm spices and rich textures also make it comforting during colder months, while the freshness of the ingredients keeps it from feeling too heavy.
Plus, it’s a fantastic way to ease into cozy eating without going straight into stews and casseroles. The Fall Harvest Salad with Apple Cider Vinaigrette offers the best of both worlds: comforting flavors and refreshing crispness.
Enjoy it for lunch, pack it for potlucks, or serve it as an elegant starter at your next autumn dinner party.
Wrapping Up: A Delicious Way to Celebrate Fall
This Fall Harvest Salad with Apple Cider Vinaigrette captures the essence of autumn in every bite. It’s colorful, nutrient-rich, and bursting with flavor — making it perfect for busy weeknights, elegant gatherings, or festive holidays. Whether you serve it as a side dish or a light meal, this salad is sure to become a seasonal favorite.
With its crisp textures, sweet and savory contrasts, and a tangy apple cider vinaigrette, it brings warmth and freshness together beautifully. Try it once, and you’ll find yourself making it on repeat every fall!
Frequently Asked Questions
1. Can I make this fall harvest salad ahead of time?
Yes, you can prep most ingredients ahead. Toast the pecans, slice the Brussels sprouts, and mix the vinaigrette up to 2 days in advance. However, wait to assemble the salad and add dressing until just before serving to maintain freshness and crunch.
2. What apples work best in this salad?
Sweet-tart apples like Honeycrisp, Fuji, or Granny Smith are ideal. For a colorful presentation and layered flavor, use a combination of red and green apples.
3. How long does the apple cider vinaigrette last?
Stored in an airtight jar in the refrigerator, the apple cider vinaigrette will last up to one week. Shake well before using, as the oil and vinegar may separate over time.
More Relevant Recipes
- Apple Cranberry Walnut Salad: A Crisp and Flavorful Autumn Favorite
- Fall Harvest Pasta Salad
- Fall Harvest Salad with Butternut Squash and Apple
Fall Harvest Salad with Apple Cider Vinaigrette
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant and healthy autumn dish, featuring crisp apples, shredded Brussels sprouts, sweet cranberries, crunchy pecans, and tangy feta. Topped with a homemade apple cider vinaigrette, it’s the perfect balance of sweet and savory. Ideal as a light meal or festive side.
Ingredients
- 1/2 cup pecan halves in pieces
- 2 pounds Brussels sprouts, ends trimmed and outer leaves removed
- 8 cups spring mix
- 2 apples, sliced (Honeycrisp, Granny Smith, or Red Delicious)
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta
- 1/3 cup no sugar added apple cider or juice
- 1/4 cup apple cider vinegar
- 1/2 tablespoon pure maple syrup
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 350°F. Spread pecans in a single layer on a small rimmed baking sheet.
- Toast pecans for 7–10 minutes, or until fragrant and golden brown. Set aside to cool.
- Using a food processor with a slicing attachment (or a mandoline/knife), shred the Brussels sprouts into thin ribbons.
- In a large serving bowl, combine the shredded Brussels sprouts and spring mix.
- Top the greens with sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and crumbled feta.
- In a medium bowl or glass measuring cup, whisk together apple juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- While whisking, slowly drizzle in olive oil until the vinaigrette is thick and emulsified.
- Drizzle the vinaigrette over the salad just before serving and toss gently to coat.
Notes
- Use a mix of red and green apples for more color and flavor.
- You can toast pecans in a skillet over medium heat as an alternative to oven roasting.
- The vinaigrette can be made ahead and stored for up to 1 week in the refrigerator.
- Slice Brussels sprouts thinly using a knife if a food processor isn’t available.
- Substitute feta with blue cheese or a dairy-free option for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course, Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 248 kcal
- Sugar: 16 g
- Sodium: 222 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 8 mg
