This healthy and delicious harvest apple salad comes together in just minutes. It’s the perfect combination of salty, sweet, sour, bitter, and umami!
I made this harvest apple salad for lunch yesterday and it hit the spot in a big way. There aren’t many salads that I want second helpings of, but this is one of them. It covers all of the major taste profiles: sour, sweet, salty, bitter, and umami. It’s a simple salad that packs a ton of flavor.
Because it calls for a Granny Smith apple, it strikes a great balance between sweet and tangy. However, if you want to use something sweeter, I think dried figs would be a lovely substitute, as they pair beautifully with blue cheese and pistachios. Making this salad took all of 7 minutes, so no excuses for throwing together a quick, healthy meal!
What Are the Needed Ingredients?
- Freshly-squeezed orange juice (about 1/2 of a large orange) – provides bright citrus notes in the dressing
- Balsamic vinegar – gives the vinaigrette the perfect amount of tanginess
- Dijon mustard – provides a great spicy bite to this salad
- Garlic clove – always use fresh garlic whenever possible; it makes a real difference!
- Extra-virgin olive oil – your every day olive oil works great in this salad
- Arugula – I love this peppery, bitter green. Always be sure to rinse and pat dry your greens before using.
- Granny Smith apple – gives this salad a delicious sweet/tart profile
- Blue cheese – deep, funky, and salty notes. If you choose to leave the cheese off, you will need to add a bit more salt to your salad.
- Pistachio nuts – nutty, slightly, sweet crunchiness
How To Make Harvest Apple Salad
For dressing, whisk together orange juice, balsamic vinegar, mustard, and garlic; gradually whisk in oil until well blended. Set aside to mellow flavors.
For salad, divide greens among four salad plates. Top with apple slices. Sprinkle with cheese and nuts. Season with a pinch of salt and black pepper.
Whisk dressing once more; drizzle over salads.
Variations & Substitutions
If you don’t have balsamic vinegar on hand, you could also use white wine vinegar, red wine vinegar, or apple cider vinegar.
Substitute fresh spinach for the arugula. It won’t be as peppery, but still delicious!
If you want a slightly sweeter salad, substitute a Fuji, Braeburn, or Honeycrisp apple for the Granny Smith. Or chop up a few dried figs, prunes, or dates!
Use your favorite nuts in place of the pistachios: toasted walnuts, almonds, hazelnuts, or pecans would all work well in this salad.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Salad Recipes You Will Love!
Harvest Apple Salad
- 1/4 cup freshly-squeezed orange juice (about 1/2 of a large orange)
- 2 Tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 Tablespoons extra-virgin olive oil
- 4 cups arugula, rinsed well and patted dry
- 1 Granny Smith apple, cored and thinly sliced
- 1/2 cup blue cheese, crumbled
- 1/4 cup toasted pistachio nuts, roughly chopped
- salt and black pepper (to taste)
- For dressing, whisk together orange juice, balsamic vinegar, mustard, and garlic; gradually whisk in oil until well blended. Set aside to mellow flavors.
- For salad, divide greens among four salad plates. Top with apple slices. Sprinkle with cheese and nuts. Season with a pinch of salt and black pepper.
- Whisk dressing once more; drizzle over salads.