Fall is probably not the time when you think of salads. But I have to balance out all this pasta somehow, right? The Beet & Apple Fall Salad recipe is one of my go-tos. I started making it last year for an easy lunch and I’m really looking forward to starting that trend again this year.
Are you a fruit in your salads kind-of person?
I don’t usually love fruit in my salads, but for my Beet & Apple Fall Salad recipe I’ve made an exception and it’s kind of glorious. The apple pairs so well with all the other flavors happening in this salad and its sweetness really helps the beet to compliment the savory elements.
Creating a fall salad recipe full of flavor
I’d be lying though if I didn’t say that the beets are the rock star of this dish, especially when couple with the goat cheese. I’m a beet lover and I really get excited about incorporating them into my food like this Roasted Beet Toast. I’m also partial to just eating them by themselves too.
I love when they’re in season in the garden and I can have fresh Beets in my salad. You can cook them up in advance and then refrigerate them throughout the week to make life easier. But, you can also buy them pre-cooked too. When I do that, I love the brand Love Beets. (This is not sponsored.) They are organic and make it simple to whip up this salad.
Making the fall salad recipe dressing
I stumbled into making this simple and savory dressing for the Beet & Apple Fall Salad recipe. It uses a lot of the same flavors and ingredients you might find in some of my other dressings like this Peach Panzanella Salad. And the ingredients really work well here with the apples and beets too.
It’s a simple mix of Champagne vinegar, honey, Dijon mustards, extra virgin olive oil and salt and pepper. You really can’t go wrong with this mix.
Other ingredients that make the Beet & Apple Fall Salad shine
The base of this salad is an arugula and spinach mix. It packs a lot of vitamins into it and you can usually find this pre-packaged together at the store.
I also use prosciutto in my Beet & Apple Fall Salad recipe because I like to make sure each salad I make has some protein. While I eat a lot of pasta on Sundays, during the week I try to make things lower in carbs.
Apples and beets have a lot of naturally occurring sugars in them and the saltiness of the prosciutto helps to balance that out too.
I top off this fall salad recipe with walnuts and goat cheese. I love the crunch and texture the walnuts add and the goat cheese- besides being delicious- goes well with everything in this dish.
Tips for making Beet & Apple Fall Salad
- Use a good, high-quality extra virgin olive oil for the dressing.
- The dressing recipe will make enough servings for about three salads, but the overall recipe ingredients are for one salad.
- You can store the dressing in the refrigerator for about a week. But take it out about 30minutes before using again. The olive oil will have firmed up in the fridge.
- You can find pre-chopped walnuts for this at the store so you don’t have to that.
- I recommend using Fuji Apples or Honey Crisp apples in this fall salad recipe.
Thank you so much for joining me today, friends! I hope that you love this Beet & Apple Fall Salad recipe. You can find all the ingredients and instructions below. Also, if you’re an apple lover, check out this AMAZING Apple Upside Down Cake! I hope to see you again here at the farm!
Beet & Apple Fall Salad recipe
- 2 cups fresh spinach and arugula salad mix
- 2 beets, cooked and chopped Again, you can find fresh, cooked beets at the grocery store under the Love Beets brand.
- 1/2 an apple, diced Fuji or Honey Crisp
- 1/3 cup chopped walnuts You can also find these pre-chopped at the store.
- 2 Tbsp. goat cheese
- 2-3 pieces prosciutto
- Parsley to garnish
- 1/3 cup extra virgin olive oil
- 2 Tbsp. Champagne vinegar
- 2.5 Tbsp. honey
- 1 Tbsp. Dijon mustard
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- To build the salad add the spinach and arugula mix to a plate.
- Top with the chopped apples and beets.
- Add on the prosciutto and walnuts.
- Drizzle on about 14-1/2 the dressing.
- Top with goat cheese, parsley and a few twists of fresh pepper.