Name: Crisp Apple Harvest Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3 crisp apples (Honeycrisp or Fuji), cored and thinly sliced; 4 cups mixed salad greens (spinach, arugula, or baby kale); 1 cup pomegranate seeds; ½ cup chopped walnuts (toasted optional); ¼ cup crumbled feta or goat cheese (optional); 2 tbsp olive oil; 1 tbsp honey; 1 tbsp fresh lemon juice; ½ tsp Dijon mustard; Pinch of salt and black pepper

Why You’ll Love This Recipe

I love this salad because it’s bright, colorful, and full of fresh flavors. The sweet apples, tart pomegranate seeds, and crunchy walnuts all come together beautifully with a zippy honey-lemon vinaigrette. It’s quick to make, looks gorgeous on the table, and fits perfectly with any autumn-inspired menu.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced
4 cups mixed salad greens (e.g., spinach, arugula, or baby kale)
1 cup pomegranate seeds
½ cup chopped walnuts (toasted optional)
¼ cup crumbled feta or goat cheese (optional)
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp fresh lemon juice
½ tsp Dijon mustard
Pinch of salt and black pepper

directions

First, I whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and pepper in a small bowl to make the dressing.

Next, I combine the sliced apples, salad greens, pomegranate seeds, and walnuts in a large salad bowl.

I pour the dressing over the salad and toss everything gently until well coated.

Finally, I sprinkle crumbled feta or goat cheese over the top if I’m using it, and serve right away.

Servings and timing

Prep Time: 15 minutes
Cooking Time: –
Total Time: 15 minutes
Servings: 4
Calories: ~180 kcal per serving

Variations

Sometimes I swap the apples for pears or use candied pecans instead of walnuts for a sweeter touch. I’ve also added cooked quinoa or grilled chicken to make it more filling.

storage/reheating

I keep leftovers in the fridge for up to a day, but this salad is best served fresh since the apples can brown and the greens may wilt once dressed.

FAQs

Can I prep this salad ahead of time?

Yes, I often prep the ingredients a few hours in advance and just wait to slice the apples and add the dressing until just before serving.

What apple varieties work best?

I usually go for crisp, sweet-tart apples like Honeycrisp, Fuji, or Gala. They hold up well and add great flavor.

Can I make this dairy-free?

Absolutely. I just skip the cheese or use a dairy-free alternative.

How do I keep the apples from browning?

Tossing them in a little lemon juice right after slicing helps keep them fresh and bright.

What’s a good nut-free alternative?

I’ve used sunflower seeds or pumpkin seeds for a similar crunch without the nuts.

Conclusion

Crisp Apple Harvest Salad is one of those recipes I turn to when I want something fresh, seasonal, and effortlessly impressive. It brings the best of fall produce to the table and always gets compliments. Whether I’m serving it as a side or enjoying it as a light lunch, it’s a dish I come back to again and again.