Fall Harvest Salad with Maple Apple Cider Vinaigrette

mains recipes Sep 30, 2019

There’s many things to love about fall–cozy sweaters, warm pumpkin drinks, time spent with family, just to name a few. And while I adore all of the above, I’m also a major lover of the seasonal produce that’s available this time of year. Between the squash, apples and root vegetables, I’m truly in heaven.

And what better way to enjoy them all at once than in a loaded salad? If you know me at all or follow me on Instagram, it’s no surprise that this is my go-to meal at least several times a week. Salads are the best way to both use up whatever you have on hand and enjoy all your favorite goodies at once.

For this fall-inspired bowl, the options truly are endless for what you can include. I chose some of my favorite seasonal vegetables, such as butternut squash, beets and Brussels sprouts, but others I love include broccoli, cauliflower, parsnips, sweet potatoes and more. The more variety the better in my book!

While eating seasonally just makes sense given how abundant all of the produce is this time of year, it is also incredibly beneficial for both your body and the planet. These foods are at the peak of freshness with the highest nutrient content and the fewest pesticides. This means you’re getting the best tasting fruits and vegetables and supporting local farmers who use sustainable practices. A win-win for sure!

Plus, in any recipe, a little added crunch is always a must in my book. In this harvest-inspired bowl, this comes from the pecans, pumpkin seeds and honey crispy apples. These are a few of my go-to fall staples that bring tons of flavor and freshness. While honey crisps are my personal all-time favorite apples (and SO good this time of year), feel free to include any variety that you love. Pears would likewise be delicious!

Regardless of the fruits and veggies that you crave this time of year, l encourage you to take advantage of anything and everything that this new season has to offer. Go ahead and get in the festive spirit with this nourishing, loaded bowl that’ll take you no time to throw together!


 YIELDS2 Servings
  •  3 cups arugula
  •  2 cups mixed greens
  •  1 cup roasted, mixed seasonal vegetables (such as butternut squash, beets & Brussels sprouts)
  •  1  medium honeycrisp apple, sliced or chopped
  •  â…“ cup pecans
  •  ¼ cup pumpkin seeds
  •  optional (if not dairy free): about 1/2 cup blue, goat or sharp cheddar cheese, crumbled or cubed

Maple Apple Cider Vinaigrette

  •  1 tbsp maple syrup
  •  2 tbsp apple cider vinegar
  •  ¼ cup olive oil
  •  1 ½ tsp dijon mustard
  •  1  garlic clove, minced
  •  ½  shallot, minced
  •  salt & pepper to taste


Add pecans and pumpkin seeds to a sauté pan over medium heat. Stir constantly until slightly brown and aromatic.
Add arugula and mixed greens to a large bowl.
Top with roasted vegetables, apples, pecans and pumpkin seeds.
To make the vinaigrette, add all ingredients to a bowl. Whisk to emulsify completely.
Pour vinaigrette over salad (there will likely be extra left over). Toss well.
Top each serving with cheese (if using).


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