Apple Pumpkin Fall Salad - Easy, Cozy and Colorful
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.
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
For the dressing
- 3 tbsp (45ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 2 tbsp (30g) apple cider vinegar
- 1 clove garlic , minced
- 1/2 tsp (3g) Dijon mustard
- 1 tsp (7g) honey
- salt and freshly ground black 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 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
Serving: 1 serving out of 6Calories: 201kcalCarbohydrates: 17.76gProtein: 3.49gFat: 1424gSaturated Fat: 2.74gTrans Fat: 0.003gCholesterol: 7mgSodium: 91mgPotassium: 303mgFiber: 3.2gSugar: 11.49gVitamin A: 4346IUVitamin C: 8.9mgCalcium: 76mgIron: 1.05mg