This Apple Pumpkin Fall Salad brings together everything I love about autumn: crisp apples, sweet roasted pumpkin, and a mix of cozy, earthy flavors. It’s also one of my favorite ways to use up leftover roasted pumpkin. Thin slices of red onion add a gentle bite that balances the flavors. A handful of toasted nuts brings crunch, dried cranberries add little pops of tartness, and a crumble of feta ties it all together with a creamy, salty touch.
I love this simple flavorful dressing, that I use for most of my salads. It is made with apple cider vinegar, a bit of honey or maple syrup, Dijon mustard, olive oil, and a small clove of garlic for warmth and depth. It blends everything without taking over.
This salad is colorful and full of contrast, red, orange, and green on one plate. It is perfect for a family dinner, a lunch with friends, or as a side at a fall gathering.
How to make Apple Pumpkin Fall Salad
Begin with preparing the dressing. In a small bowl, whisk together the apple cider vinegar, honey or maple syrup, Dijon mustard, olive oil, minced garlic, salt, and pepper. Whisk until fully emulsified and smooth. Set aside.
Next, assemble the salad. In a large bowl, combine sliced apples, roasted pumpkin cubes, toasted nuts, dried cranberries, red onion, feta cheese, and mixed greens.
Drizzle the prepared dressing over the salad ingredients and toss gently to coat everything evenly, ensuring each bite is flavorful.
Sprinkle extra crumbled feta cheese on top if desired. Serve immediately for a fresh, vibrant salad with sweet, savory, and nutty notes. Hope you will try this flavorful Apple Pumpkin Salad. Don’t forget to share the photos with me on Instagram if you do. Enjoy!
Other fall salad recipes you may like to try
If you like fall salads you have to try this Roasted Butternut Squash Salad. Made with greens, nuts, and tangy cheese, all brought together with a light honey vinaigrette it is simple, hearty, and perfect for fall.
This Waldorf Salad is a fresh take on the classic. Crisp apples, grapes, and toasted walnuts tossed in a creamy dressing for a crunchy, refreshing favorite.
This Broccoli and Cauliflower Salad is a bright, crunchy salad with fresh broccoli, cauliflower, dried fruit, and toasted seeds. It is tossed in a tangy, slightly sweet dressing, perfect for festive tables.
YOU MAY ALSO LIKE:
Skillet Cornbread
Mashed Potato Casserole
Pumpkin Biscuits
Stuffed Sweet Potatoes
Cauliflower Gratin
Sweet Potato Souffle
Stuffed Sweet Potatoes
Cauliflower Gratin
Apple Pumpkin Fall Salad – Easy, Cozy and Colorful
Ingredients
- 9 oz (250g) crisp apples , like Honeycrisp or Gala, cored and thinly sliced
- 5 oz (150g) mix of leafy greens , like arugula, baby spinach, or a spring mix
- 1 small red onion , cut into thin slices
- 10 oz (300g) roasted pumpkin
- 1/2 cup (50g) feta cheese , crumbled
- 1/4 cup (35g) dried cranberries
- 1/2 cup (50g) roasted walnuts/pecans , slightly chopped
Dressing
- 3 tbsp (45ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 2 tbsp (30g) apple cider vinegar
- 1 garlic clove , minced
- 1/2 tsp (3g) Dijon mustard
- 1 tsp (7g) honey
- salt and pepper
Instructions
- In a small bowl, whisk together apple cider vinegar, honey/maple, Dijon, olive oil, minced garlic, salt, and pepper until emulsified.
- Cut the apples into thin slices.
- Cut the roasted pumpkin into small cubes.
- In a large bowl, combine sliced apples, pumpkin cubes, toasted nuts, dried cranberries, red onion, feta and greens.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle with more crumbled feta, and serve immediately.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
