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.

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!

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.

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.

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

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.

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