Celebrate fall in all its glory with Apple Orchard Salad with Maple-Dijon Vinaigrette! Trip to the local orchard dodging bees whilst paying majorly high prices for apples optional but…recommended? (Ask me how much I paid for a pound of organic Honeycrisps last weekend…) Anyway, this gorgeous, fall-inspired dish will make you feel like you’re enjoying a quant picnic at said orchard — in salad form.
This salad recipe is sponsored by Bob’s Red Mill and includes their new certified gluten free Pan-Baked Granola as a crunchy, flavorful topping. Trust me when I tell you that granola is not just for topping yogurt anymore — the subtle sweetness and audible crunch make it a perfect salad topper!
Apple Orchard Salad
Joining the granola clusters are mixed greens topped with sliced or diced apples, white cheddar cheese cubes, and caramelized onions — plus my homemade Maple-Dijon Vinaigrette. Look up spoon-drink worthy in the dictionary…! This salad is the perfect side dish to serve when entertaining because it’s unique and beautiful, but you could also chop up baked or Air Fried chicken breast, serve it on top, then call it lunch or dinner. Super versatile.
How to Make This Dish
There’s only one cooking element involved with this salad and it is WELL worth the effort. Caramelized onions in salads are such a game changer. Warm extra virgin olive oil in a large skillet over medium heat then add sliced sweet onions and cook until soft and caramelized, 40-50 minutes, stirring occasionally and turning the heat down just slightly if they begin to sear vs soften. Season with salt then set aside. You can do this a couple days ahead of time as they’re great to add to the salad either cold or warm.
When you’re ready to eat, fluff spring mix (or your favorite lettuce) in a large serving bowl then arrange the caramelized onions on top followed by sliced or chopped apples, cubed white cheddar cheese, and a sprinkling of Bob’s Red Mill Cranberry Almond Pan-Baked Granola. Finally, drizzle a super easy, homemade Maple-Dijon Vinaigrette on top which is just extra virgin olive oil, apple cider vinegar, Dijon mustard, real maple syrup (could use honey in a pinch,) salt, and pepper. Toss to coat, scoop onto plates, then dig in! I hope you love this fresh and flavorful, gorgeous fall salad – enjoy!
More Fabulous Fall Salads
Jennifer Aniston Salad Shredded Brussels Sprouts Salad Steak Salad with Maple Balsamic Vinaigrette Maple-Bourbon Pecan Salad Steak Salad with Maple Balsamic Vinaigrette Everyday Kale Salad Wild Rice Harvest Bowls
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