Harvest Apple Salad

Harvest Apple Salad

Harvest Apple Salad

You know what they say, an apple a day….
I love apples but this year loving them even more, but honestly only one particular kind of apple Sweet Tango. I snack on an apple a day but sometimes that isn’t enough so adding them to oatmeal, yogurt bowls, or salads like this Harvest Apple Salad have been on repeat as well.

Apples always end up in our salads this time of year but I think this has to be one of my favorites to date. I even plan on making it for Thanksgiving and other get togethers. Easy to just double or triple the recipe to make enough for a large family dinner. As written it’s a main dish that will not leave you hungry and is far from a boring salad.

Harvest Apple Salad in bowls

Harvest Apple Salad

Packed with arugula and mixed greens, warm roasted butternut squash (with a little cinnamon and spice to balance out the sweet), crisp apples, dried cranberries and or figs, quick and easy homemade Candied Maple Walnuts and make the house smell heavenly, easy homemade tofu feta (or regular if you can eat dairy), and finished with apple cider dressing. I always make extra roasted squash when I make this so I have leftovers for other salads, buddha bowls, and breakfasts. Candied Walnuts, and Candied Maple Pecans are made often in the fall and through the holidays as they are a favorite among family and friends.

So much flavor it will make anyone fall in love with this Harvest Apple Salad! Yes you can bring something healthy and delicious to Thanksgiving. My mouth is watering just thinking about it again. If only I had the tofu feta made, the only thing I don’t have on hand right now, but it will be making an appearance again this week!

Harvest Apple Salad in bowls

Harvest Apple Salad

So yes even though my Instagram might look like nothing but breakfasts, breads, and a few treats we do eat veggies. I love veggies and a big salad and for awhile at the beginning of this pregnancy they weren’t agreeing I’m able to eat more now and eating as many as I can. Still not able to eat all of my favorites or as many as I would like but grateful for what I can.

My eating in general has changed and I might bring some of these to the blog even if they are only temporary. Things I didn’t eat I do and so many things I loved that don’t agree with me or I don’t care for right now like coffee (able to enjoy it now but not as much and not the same), chocolate, beans, some veggies, coconut and coconut based foods, ect. Funny how things change but rolling with the flow and just listening to my body.

I’ve been hoping to pick things up on the blog and get back to posting a few times a week but I’m still struggling to keep up with being tired and everything going on while taking care of my self and baby on board. Trying to also get ahead a little before posting too much just in case. I have been sharing more day to day eats on Instagram so you can follow along there and also find some quick and easy recipes I whip up on the fly.

Harvest Apple Salad is a flavor packed main dish salad that will make anyone fall in love with salad. Also great as a side salad or for fall gatherings like Thanksgiving. Mix of arugula and mixed greens, warm cinnamon spice roasted butternut squash, crisp apples, dried cranberries and or figs, Candied Maple Walnuts, homemade tofu feta (or regular if you can eat dairy), and finished with apple cider dressing. Vegan and gluten free friendly.

Harvest Apple Salad

Today is Meatless Monday and I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.

 

Print Recipe
Harvest Apple Salad
Harvest Apple Salad is a flavor packed main dish salad that will make anyone fall in love with salad. Also great as a side salad or for fall gatherings like Thanksgiving. Mix of arugula and mixed greens, warm cinnamon spice roasted butternut squash, crisp apples, dried cranberries and or figs, Candied Maple Walnuts, homemade tofu feta (or regular if you can eat dairy), and finished with apple cider dressing. Vegan and gluten free friendly.
Harvest Apple Salad in bowls
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 25 minutes
Servings
main dish
Ingredients
  • 10-12 oz arugula, or mixed greens (I like combo of baby arugula and mixed salad greens, butter lettuce, spinach, beet greens, romaine….)
  • 1 1/2 lb butternut squash 3/4" cubes
  • 2 tsp extra virgin olive oil
  • 1/8-1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/2-1 tsp sea salt or pink Himalayan salt
  • 2 apples, thinly sliced (crisp and tart, we like Sweet Tango, Honeycrisp, or Fuji)
  • 1/2 c dried cranberries and or dried figs
  • 3/4 c Candied Walnuts, recipe below
  • 1 c Tofu Feta (recipe below), OR 1/2-3/4c feta/gorgonzola
  • Apple Cider Dressing (recipe below), or store bought apple dressing (for store bought we like Stonewall Kitchen Apple Cider Vinaigrette)
Apple Cider Dressing
  • 1/3-1/2 c extra virgin olive oil
  • 1/4 c pure maple syrup or local honey
  • 2 TBSP apple cider vinegar
  • juice of 1/2 a lemon
  • 1 TBSP minced shallot or red onion
  • pinch sea salt and fresh ground pepper
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 25 minutes
Servings
main dish
Ingredients
  • 10-12 oz arugula, or mixed greens (I like combo of baby arugula and mixed salad greens, butter lettuce, spinach, beet greens, romaine….)
  • 1 1/2 lb butternut squash 3/4" cubes
  • 2 tsp extra virgin olive oil
  • 1/8-1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/2-1 tsp sea salt or pink Himalayan salt
  • 2 apples, thinly sliced (crisp and tart, we like Sweet Tango, Honeycrisp, or Fuji)
  • 1/2 c dried cranberries and or dried figs
  • 3/4 c Candied Walnuts, recipe below
  • 1 c Tofu Feta (recipe below), OR 1/2-3/4c feta/gorgonzola
  • Apple Cider Dressing (recipe below), or store bought apple dressing (for store bought we like Stonewall Kitchen Apple Cider Vinaigrette)
Apple Cider Dressing
  • 1/3-1/2 c extra virgin olive oil
  • 1/4 c pure maple syrup or local honey
  • 2 TBSP apple cider vinegar
  • juice of 1/2 a lemon
  • 1 TBSP minced shallot or red onion
  • pinch sea salt and fresh ground pepper
Harvest Apple Salad in bowls
Instructions
  1. Prepare the Tofu Feta ahead of time if using. I liked to prepare the dressing and Candied Maple Walnuts as it gives the flavors more time to come together in the dressing and the walnuts to get hard but both can be made while the squash is roasting. The walnuts may still be warm and a little sticky. If in a pinch or hurry you can always use store bought apple dressing, our favorite listed in the recipe and sub candied walnuts. The salad can be served with warm roasted butternut squash or you can roast ahead and store in the refrigerator and throw the salad together in minutes.
  2. To prepare dressing shake all ingredients together in a glass jar with a tight lid, store in the refrigerator until ready to enjoy.
  3. Preheat oven to 400F. Toss butternut squash cubes with oil to coat. Mix together cayenne pepper, cinnamon, and salt and sprinkle over and toss with squash. Roast squash for 20-25 minutes until tender. 
  4. If wanting to serve the salad with warm roasted butternut squash prepare the apples when the squash has about 5 minutes left. (If preparing the apples ahead you can toss with a little lemon juice and water to prevent browning.)
  5. Fill bowl(s) with greens and top with roasted butternut squash, apples, dried cranberries and or figs, feta, and Candied Maple Walnuts. Drizzle or serve with apple dressing on the side.
  6. Enjoy!
Recipe Notes

If making a double batch the dressing should be enough unless you like a lot of dressing. For a group I usually make a triple batch of salad and double the dressing recipe.

 

Print Recipe
Candied Maple Walnuts
Simply delicious Candied Maple Walnuts are walnuts coated with a sweet chewy maple coating. Gluten free and vegan these nuts are a healthy treat and addicting!
Course Side Dish
Prep Time 10 minutes
Servings
cups
Ingredients
  • 1 TBSP coconut oil
  • 1/4 c pure maple syrup
  • 2 c walnut halves
  • pinch of cinnamon
Course Side Dish
Prep Time 10 minutes
Servings
cups
Ingredients
  • 1 TBSP coconut oil
  • 1/4 c pure maple syrup
  • 2 c walnut halves
  • pinch of cinnamon
Instructions
  1. Line a baking sheet with parchment paper.
  2. In a cast iron skillet over medium heat melt the coconut oil. Once melted stir in maple syrup with a wooden spoon or spatula until it starts to bubble and get kind of foamy looking.
  3. When it starts to bubble and get a lighter color and look kind of foamy, takes about 2 minutes, add in the. walnuts
  4. Gently stir walnuts to coat.
  5. Sprinkle with a pinch of cinnamon and give them one last mix.
  6. Pour and spread the pecans out on the prepared baking sheet.
  7. Let cool for a few minutes before enjoying.
  8. If placing in a container let them cool completely before putting in a sealed container.

 

Print Recipe
Tofu Feta
Quick and easy homemade tofu feta is a great dairy free/vegan substitute for feta in salads and other appetizers.
Prep Time 20 minutes
Passive Time 3 hours, divided
Servings
servings
Ingredients
  • 200-220 g extra firm tofu (1/2 a package or one brick in most pacakges)
  • 1 TBSP white miso or chickpea miso paste
  • 1/2 lemon, juiced
  • 3 TBSP apple cider vinegar
  • 1 TBSP extra virgin olive oil
  • 2 TBSP water
  • 1 TBSP nutritional yeast
  • 1/4 tsp granilated garlic
  • 1/2 tsp sea salt
  • pinch black pepper
Prep Time 20 minutes
Passive Time 3 hours, divided
Servings
servings
Ingredients
  • 200-220 g extra firm tofu (1/2 a package or one brick in most pacakges)
  • 1 TBSP white miso or chickpea miso paste
  • 1/2 lemon, juiced
  • 3 TBSP apple cider vinegar
  • 1 TBSP extra virgin olive oil
  • 2 TBSP water
  • 1 TBSP nutritional yeast
  • 1/4 tsp granilated garlic
  • 1/2 tsp sea salt
  • pinch black pepper
Instructions
  1. Press water out of tofu. Place tofu between paper towels and put something heavy on top. Let it sit for at least an hour. You can also do this overnight in the refrigerator.
  2. Prepare marinade. Whisk together every ingredient in a bowl until nice and even.
  3. Cut tofu into small cubes and add to a jar or an air-tight container. Add marinade and shake to mix together.
  4. Place jar in fridge and let tofu marinade for at least 2 hours.
  5. Enjoy within 2 days.
Harvest Apple Salad is a salad that will make anyone fall in love with salad! #MeatlessMonday Click To Tweet

Like it, PIN it for later!

Harvest Apple Salad is a flavor packed main dish salad that will make anyone fall in love with salad. Also great as a side salad or for fall gatherings like Thanksgiving. Mix of arugula and mixed greens, warm cinnamon spice roasted butternut squash, crisp apples, dried cranberries and or figs, Candied Maple Walnuts, homemade tofu feta (or regular if you can eat dairy), and finished with apple cider dressing. Vegan and gluten free friendly.

Harvest Apple Salad

Meatless Monday

Meatless Monday

 


27 Responses to Harvest Apple Salad

  1. Hope you get some more energy and stop feeling run down with that baby on board.

    I love apples, salads and I used to make tofu feta all the time. I may have to bring it back.

    • awhiskandtwowands says:

      Thank you! I was feeling great a few weeks ago and then came down with a cold that took me out for a week and then has lingered for a couple weeks. Feeling good enough to make it to 3-4 barre classes the last 2 weeks so can’t complain too much it’s just keeping up with everything else.

      Apples and feta are so good together and loving that I can get some much needed protein with the tofu feta. Do you have a recipe for yours or the one you make?

  2. Debbie says:

    This looks amazing! So seasonal and delicious. I really want to try that tofu feta. I’ve tried before but I was not overly impressed with my own efforts!
    Debbie recently posted…Vegan Chicken Soup with Acorn Squash and Red QuinoaMy Profile

    • awhiskandtwowands says:

      Thank you Debbie! I find I have to add a little more vinegar or salt sometimes for more bite but it depends I think on how much the tofu soaks up, the longer it sits the better I find and like it best overnight.

  3. It is really interesting how our cravings change when pregnant. Hope you are feeling well! I’d love to hear more about the foods you are eating. Those candied walnuts look amazing!

    • awhiskandtwowands says:

      Isn’t it crazy? Mostly pancakes, waffles, and I always smell and want donuts but I think I’ve only had 2 since getting pregnant unless you count fritters. No eggs for awhile or seafood but adding those back in. Basically a lot of things I use to eat a lot of I can’t or don’t agree like coconut based foods, large amounts of veggies, avocado, beans, ect. Trying to get creative but trying new things and trying to keep an open mind. Also found out from the doc that most women that are lactose intolerant can handle dairy while pregnant, but will have issues again after, so I’ve been playing around with that.

      Feeling good enough to make it to 3-4 barre classes the last 2 weeks so can’t complain too much it’s just keeping up with everything else. Don’t want to trade barre for having more energy for other stuff though right now since I don’t know how long I’ll be able to keep up and honestly said if I can go 2-3 times a week I’d be happy.

  4. I love how fall inspired this salad is with the butternut squash and apples! It looks so good!

    • awhiskandtwowands says:

      Thank you! It’s delicious with warm roasted squash and candied walnuts or cold and packed with so much flavor.

  5. The tofu feta is very similar to the one I make, it’s delicious
    Becca | Rabbit Food Runner recently posted…Base Building Phase Week 1 | Weekly WrapMy Profile

    • awhiskandtwowands says:

      Do you have the recipe posted? I made a few batches and some seemed like they had enough salt and bite and others batches weren’t as flavorful. I think it was the moisture and tofu. Definately the longer it can sit the better.

  6. Emily Kyle says:

    There are so many delicious fall flavors in one here, but it is still light enough to enjoy all season long! I’ll be grabbing some arugula to make this next time I’m at the store.

  7. I love all the tasty fall flavors in this salad! Looks delish!
    Sonali- The Foodie Physician recently posted…Miso Maple Glazed SalmonMy Profile

  8. I could go for a big bowl of this for lunch! Love the addition of the butternut squash– how tasty and delish!

  9. Taylor Kiser says:

    This is such a gorgeous fall salad! Love the flavors and textures going on!

  10. Wow Sarah, I don’t think you could have packed anymore fall-inspired ingredients in there if you tried, haha! That is one flavorful sounding salad.

  11. This is the PERFECT autumn recipe! Sounds absolutely delicious – well done!

  12. Leslie says:

    Oh, my gosh! This looks amazing! It has to be the most appetizing salad I’ve seen in ages. Love the tofu “feta” idea.

  13. I love the combo of candied walnuts, butternut squash, apples, and hint of cayenne!

  14. Celeste Noland says:

    This salad looks delicious, LOVE the homemade vinaigrette!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge