An autumn harvest apple salad bursting with tart and juicy pomegranate seeds, salty feta cheese, and crunchy candied walnuts, topped with a sweet and tangy vinaigrette!
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Juicy, crisp apples are the perfect fruit to feature in this fall inspired salad! I enhance the apple flavour with a vinaigrette featuring apple cider vinegar and add a splash of maple syrup for a hint of sweetness. With pomegranates coming into season, this is the perfect opportunity to make use of those tart, bright red seeds. I rely on my favourite salad formula for this recipe: salty feta cheese and crunchy candied walnuts combined with fresh fruit to create a delicious salad perfect for your autumn table!
Ingredient Notes
Apples: Choose your favourite apple for this salad. My usual choice is gala apples. I find they have the perfect balance of sweetness!
Pomegranate: These are such a fun addition to this salad. Not only do they add colour to this dish, they bring a pop of fresh tangy flavour! Of course, the pomegranate isn’t strictly necessary. If you can’t source one, this salad will still be delicious. Alternatively, you can substitute dried cranberries. They will add a nice colour component but slightly different flavour profile.
Feta Cheese: Salty, crumbled feta is by far my favourite cheese to add in a salad, particularly if there’s fruit. Traditionally made from sheep’s milk cheese, the salty, slightly briny flavour of feta provides a nice contrast with the fresh fruit.
Walnuts: Candied walnut clusters are the perfect way to add crunch to this salad. Walnuts are such a natural pairing for apples, but you can easily substitute pecans or even almonds.
Maple Syrup: A little maple syrup in the vinaigrette adds sweetness and balances the acid of the vinegar.
Apple Cider Vinegar: This mild tasting vinegar is produced from the fermentation of apples and has often been touted as having medicinal or health properties. With a subtle apple flavour, this is the perfect choice of vinegar for this salad.
Dijon Mustard: Don’t skip the Dijon mustard, it will help to emulsify the vinaigrette!
Light olive oil: I like using light olive in salad dressings, but you can substitute any neutral oil you prefer. Avoid using extra virgin olive oil which can impart a bitter flavour.
How to make Harvest Apple Salad
Candied Walnuts
Roughly chop the walnuts. Prepare a piece of parchment paper to transfer the candied walnuts after cooking. Place the parchment either on the counter or a baking sheet and set aside.
In a non-stick pan melt the butter over medium heat. Add the walnuts and stir until well coated. Cook over medium heat for about 1 minutes to lightly toast the nuts and then add the sugar and a pinch of kosher salt.
Keep stirring over medium heat – you are waiting for the sugar to melt and caramelize. In the beginning it will look very grainy but eventually the sugar will begin to melt. It should take about 3 to 4 minutes over medium heat before the sugar begins to melt.
Once you see the sugar start melt and turn brown it will go very quickly. Stir vigorously to make sure the sugar melts evenly. It should only take about a minute for the melted sugar to darken to a deep brown. When all the nuts are coated in the caramelized sugar remove from the heat and scrape onto the parchment paper.
Quickly spread the nuts out into small clusters. They will harden as they cool down. Once cool, you can break the clusters up even more if desired. Let cool before using. The candied nuts can be stored in a closed container at room temperature for several days.
Maple Cider Vinaigrette
In a small bowl combine the apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and pepper. Whisk together. Slowly drizzle the light olive oil into the bowl, whisking constantly to emulsify the vinaigrette. Taste the dressing and add more salt if needed.
The vinaigrette can be stored in the fridge for up to a week. Over time the dressing may separate. If that happens, just whisk it together again.
Assemble the Harvest Apple Salad
In a large salad bowl toss the mixed greens with some of the dressing to coat. Add some of the crumbled feta cheese, candied walnuts, and pomegranate seeds and toss together. Slice or chop the apples and add to the salad. Sprinkle with a little more feta, pomegranate seeds, and candied walnuts for garnish and enjoy!
More Seasonal Fall Recipes
If you’re looking for more recipes that use the bounty of fall produce, then check out my Autumn Harvest Bisque!
More Salad Recipes
Here are more of my unique and flavourful salad recipes:
- Asparagus Egg Salad with Shallot Champagne Vinaigrette
- Blueberry Salad with Feta Cheese and Candied Pecans
Harvest Apple Salad with Maple Cider Vinaigrette
Ingredients
Candied Walnuts
- 1 cup walnuts
- 2 tbsp butter
- ⅓ cup sugar
- pinch kosher salt
Maple Cider Vinaigrette
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ⅓ cup light olive oil
- kosher salt and pepper
To Assemble
- 5-6 cups mixed greens
- 1 apple chopped or sliced
- ½ pomegranate seeded
- ½ cup crumbled feta cheese
Instructions
Candied Walnuts
- Roughly chop the walnuts. Prepare a piece of parchment paper, either on the counter or on a baking sheet and set aside.
- Melt the butter in a non-stick skillet over medium heat. Add the chopped walnuts and stir with a wooden spoon to coat with the melted butter. Cook over medium heat for 1 minute to lightly toast the nuts and then add the sugar and pinch of kosher salt. The mixture will appear dry and grainy.
- Continue to cook the walnuts, stirring constantly, until the sugar melts and begins to caramelize. After a few minutes, 3 to 4, the sugar will begin to clump together and then start to melt.
- Once the sugar melts it will caramelize quickly. Stir vigorously to ensure the sugar caramelizes evenly. It should take about 1 minute for the sugar to darken to a deep brown colour.
- When the walnuts are caramelized quickly scrape the nuts onto the prepared parchment paper. Immediately begin to spread out the nuts into small clusters before the sugar hardens. Let the candied walnuts cool completely. Once cool, break the clusters into smaller pieces if desired.
- Candied walnuts can be stored in a sealed container at room temperature for a couple of days.
Maple Cider Vinaigrette
- In a small bowl combine the apple cider vinegar, maple syrup, Dijon mustard, a large pinch of kosher salt, and a pinch of pepper. Whisk together. Slowly drizzle the light olive oil into the bowl, whisking constantly to emulsify the vinaigrette. Taste the dressing, adding more salt if needed.
- The vinaigrette can be stored in the fridge for up to a week. If the vinaigrette separates, then whisk to bring it back together again.
To Assemble
- In a large salad bowl toss the mixed greens with some of the dressing to coat. Add some of the crumbled feta cheese, candied walnuts, and pomegranate seeds and toss together. Slice or chop the apples and add to the salad. Sprinkle with a little more feta, pomegranate seeds, and candied walnuts for garnish and enjoy!
Did you make this recipe? I would love to see!
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