Apple Salad

admin — Thu, 02 Oct 2025 15:50:21 +0000

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If you’re looking for a simple apple salad, you’re in the right place. There’s a reasonable chance that you have the ingredients needed to make it sprinkled around your kitchen – on counter tops, or in the crisper. And if not, there are lots of ways to make substitutes. It’s hearty and substantial, colorful and crunchy – made with heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche (or sour cream) spiked with rosemary, garlic and champagne vinegar.

Apple Salad – All About the Crunch

This salad is big on crunch. And that alone is likely the reason it has become a fall favorite. There’s crunch from crisp apples, celery, and nuts. Pair that with the creaminess in the dressing? It’s a nice contrast. My main tip? Seek out crisp apples with good flavor. And pass on mealy apples.

Substitutions

Think of this recipe as more of a sketch than anything else. I used arugula because it’s what I had on hand, but the baby gems at the market looked great and would have been a nice substitute. Same goes for the nuts. Toast whatever you have on hand – pine nuts, almonds, or walnuts. And on the dressing front, crème fraîche brings a beautiful luxe texture into the mix, but you can certainly use sour cream or even yogurt, and whatever good-tasting white wine vinegar you like.

Slicing the Apples

Another variable you can experiment is the cut of the apple. You can see my preferred slices up above. They thick enough to retain some snap, and bite-sized. I like them sliced this way so you can get a bit of everything on a fork – some arugula, apple, nuts, etc. But if you really love apples, add more and slice them thicker. I also have it in my notes to do an apple salsa of sorts – with everything chopped smaller & a few serrano chiles chopped and added to the mix. For use on winter panini, and the like.

Apple Salad: The Dressing

The dressing is great on all sorts of things. Not just apple salad. It’s decadent drizzled over roasted potatoes (or sweet potatoes!), as a finishing kiss for mushrooms, or as a slather on panini. I also love it drizzled over oven-roasted broccoli, or a medley of sheet-pan baked vegetables.

Your Apple Salad Ideas

Over the years you’ve left some great suggestions and variations in the comments. I’m going to highlight a few and also encourage you to let us know of any riffs on the recipe you enjoy in the future!

Amanda says, ” I grated a half a celery root into the salad as well, which boosted the yummy celery flavor and added another texture. So good!”
Chase brilliantly swapped in pears, “I have made this salad 8 times in the last 10 days!!!! An instant favorite! Hazelnuts were the nut of choice and a pear/apple mix with some added Rosemary crostini crumbled in gives it a great crunch!!!”
Dana turned it into more of a main dish, “I added some cooked and cooled wheat berries to this salad and it was divine! Nutty crunch and great nutrition to bulk it up for a main course dinner.”
Kara introduced a few ingredients, ““Hallelujah!” is what I thought when I bit into this salad today for lunch! I substituted baby broccoli for the celery, used walnuts, and some sliced Parmesan.”

More Salad Recipes

Have fun and poke around for more fall recipe inspiration. I love this Genius Kale Salad, this Shaved Fennel Salad from Super Natural Every Day, this pure Cilantro Salad for the cilantro fans out there, and for more of a main, this Hazelnut & Chard Ravioli Salad is always a go-to. And if you’re looking for a way to use up apples? This is a fantastic apple pie!

Continue reading Apple Salad on 101 Cookbooks

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Fall Harvest Apple Orzo Salad.

admin — Thu, 18 Sep 2025 10:10:06 +0000

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Fall Harvest Apple Orzo Salad. Shredded kale, shaved Brussels sprouts, orzo pasta, Honeycrisp apples, pomegranates, candied seeds or hazelnuts, and crispy prosciutto are all tossed together in a brown butter, thyme, and reduced cider vinaigrette. Then, cubes of nutty Manchego cheese and salty feta are added for the perfect balance of savory, smoky, sweet, and salty fall flavors. This is truly a staple salad for the season.

You knew it was coming—I can’t let September pass without sharing a new fall salad. I love them so much, and when they include both apples and pomegranate arils, they’re my absolute favorite.

I crave these salads!

This year’s harvest salad is more of a dinner salad than a side. Whenever you add a grain, it instantly feels heartier and more satisfying than just greens and cheese. Of course, there’s a time and place for both, but right now I’m loving the warmth and heartiness of this salad. It’s exactly what we need for the season ahead.

I’ve been piecing this salad together for the last month—first in my head, then testing it a few times until I landed on the perfect combination. The shaved Brussels sprouts, the Manchego, and especially the reduced apple cider vinaigrette are what make this harvest salad so special. I’ve been so excited to share it with you all month long!

The Details, Tips, and Tricks

Ingredients

hazelnuts – but any raw nut is great
pumpkin seeds
salted butter
prosciutto
smoked paprika
ground chipotle
honey
flaky sea salt
prosciutto
kale
brussels sprouts
orzo
Honeycrisp apples
pomegranate arils
Manchego cheese
feta cheese

Cinnamon Cider Vinaigrette

salted butter
shallots
thyme
apple cider – not to be confused with apple cider vinegar
cinnamon
honey
chile flakes

Special Tools

For this autumn salad, you’ll need a baking sheet, a pot for cooking the orzo, a small skillet, and your favorite salad bowl and serving set.

Steps

Step 1: Make the smoky seeds and nuts

On a baking sheet, toss the raw hazelnuts (I love pairing them with Brussels sprouts and Manchego) and pumpkin seeds with salted butter, smoky paprika, and a pinch of chipotle.

Arrange the prosciutto slices over the seeds and nuts. Bake until the nuts and seeds are toasted and the prosciutto is crispy. Drizzle honey over everything, then bake another 5 minutes. Sprinkle with sea salt.

Hosting Tip: These nuts and seeds are addicting—make a double batch for snacking throughout the week. They’re also amazing on a fall cheese board or served over baked brie with extra honey.

Step 2: Cook the orzo and toss the salad

While the seeds are roasting, boil the orzo. Toss the warm orzo with the kale, shredded Brussels sprouts, apples, and pomegranate in a big salad bowl.

I love mixing the orzo with the greens while it’s still warm—the heat helps soften the kale and sprouts just perfectly.

Step 3: Make the vinaigrette

Melt a couple of tablespoons of salted butter in a skillet with shallots and thyme. Cook until the butter browns around the shallots—it will smell incredible.

Remove from the heat and stir in the apple cider plus a cinnamon stick. Bring to a boil, then simmer until the cider reduces into a syrupy base. Discard the cinnamon stick, then whisk in olive oil, honey, salt, pepper, and a pinch of chili flakes.

Step 4: Toss the salad

Pour the warm vinaigrette over the salad and toss well to coat the greens. Add the toasted hazelnuts and pumpkin seeds, along with the crispy prosciutto from step 1.

Finish with cubes of Manchego cheese and crumbled feta.

Step 5: Serve

Serve the salad right after tossing—this keeps the prosciutto nice and crunchy. It’s such a delicious mix of warm, smoky, sweet, and salty fall flavors.

This salad truly has it all, so don’t skimp on any of the ingredients. It’s cozy enough for a weeknight dinner but special enough for entertaining. Pair it with roasted salmon, pot roast, chicken, or even your holiday turkey.

I can’t believe the holiday season is so close!

Looking for other fall salad recipes? Here are a few ideas:

Harvest Brie and Cheddar Apple Kale Salad

Butternut Squash Orzo Salad with Candied Bacon

Fall Harvest Roasted Butternut Squash and Pomegranate Salad

Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

Pomegranate Salad with Maple Candied Walnuts

Lastly, if you make this Fall Harvest Apple Orzo Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Fall Harvest Apple Orzo Salad

Cook ModePrevent your screen from going dark

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings: 6

Calories Per Serving: 606 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Cinnamon Cider Vinaigrette

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 2. On the baking sheet, toss together the hazelnuts, pumpkin seeds, butter, paprika, and chipotle. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Drizzle over the honey, throw back in the oven for 5 minutes. Sprinkle with sea salt.3. Meanwhile, cook the orzo as directed on the box. Drain. In a large salad bowl, combine the kale, brussels sprouts, and warm orzo. Add the apples and pomegranate arils.4. To make the vinaigrette. In a skillet, cook the butter, shallot, and thyme over medium heat until the butter is browned, 5 minutes. Remove from the heat, add the cider and cinnamon. Boil over high heat, 5 minutes, until reduced by half. Add the olive oil, honey, salt, pepper, and chili flakes. Taste and adjust as needed.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, Manchego, and Feta. Eat and enjoy!