If there’s one salad that captures everything I love about fall in a single bowl, it’s my Autumn Apple Salad with ACV Vinaigrette. I love pairing fruit with spicy arugula and a crisp apple is one of my absolute favorites for this. The peppery bite of the arugula plays so beautifully against the sweet crunch of the Pink Lady apple slices and the tang of those dried cranberries. The ACV vinaigrette pulls everything together in the most gorgeous way. My goodness this salad makes me so happy every single time I make it!
The vinaigrette is honestly the star of the show here. I use my Caramel Apple Simple Syrup in place of honey or maple syrup and it adds the most beautiful fall warmth to the dressing – a little kiss of caramel apple flavor that you would never quite expect in a vinaigrette but absolutely cannot stop reaching for once you taste it. The Argilos IV Mild Extra Virgin Olive Oil gives it a buttery, smooth base and the Lakeshore Shallot and Herb blend from The Spice House is my current obsession — so delicious in this dressing and one of those finds I want to put on everything!
Why This Autumn Apple Salad Works So Well
It’s all about the balance of flavors and textures in every bite. Spicy arugula and baby spinach together give you a base that is more interesting than either one alone. If you want all arugula, go for it, but the combination is really scrumptious and one to be tried for sure! The thinly sliced shallot adds a subtle savory depth. The sliced almonds bring crunch. The dried cranberries bring chew and sweetness. And the oh so thinly sliced Pink Lady apple is so crisp, slightly tart, and just sweet enough and ties every single element together. This is the kind of salad where every forkful has something different going on and you genuinely cannot stop eating it.
Ingredients You’ll Need
Here’s a quick look at what goes into this salad. Full amounts are in the recipe card below.
The ACV Vinaigrette
Argilos IV Mild Extra Virgin Olive Oil, apple cider vinegar, my Caramel Apple Simple Syrup (honey works beautifully as a substitute), Dijon mustard, Lakeshore Shallot and Herb from The Spice House (garlic powder is a great sub if you can’t find it), am.Niccoli Signature Salt, black pepper, and fresh chives. That’s it! A few simple pantry ingredients that come together into something really special. I use an immersion blender right in a narrow jar to emulsify everything into a smooth, glossy dressing and it works perfectly every single time.
The Salad
Equal parts arugula and baby spinach, a medium Pink Lady apple cored and thinly sliced, one small shallot thinly sliced, sliced almonds, organic dried cranberries, and freshly cracked black pepper. That’s your whole salad and every single ingredient earns its place in the bowl!
A Note on the Apple
Pink Lady is my personal favorite for this salad because it has that perfect balance of sweet and tart and holds its shape beautifully when sliced thin. Honeycrisp, Fuji, or Gala would all be lovely here too – use your favorite! Whatever you choose, slice it as thin as you can for the best texture and most elegant presentation. A mandoline makes this incredibly easy if you have one!
How to Make Autumn Apple Salad
This one comes together in about 20 minutes and most of that is just the slicing! Start with the vinaigrette so the flavors have a few minutes to meld while you prep the salad. Add all the dressing ingredients except the chives to a narrow jar and use your immersion blender to emulsify everything until smooth and glossy. Stir in the fresh chives and set aside.
Add the arugula and spinach to a large serving platter and toss gently to combine. Arrange the apple slices and shallot evenly throughout the greens – taking a little time with the presentation here makes this salad look absolutely stunning on the table! Sprinkle the almonds and cranberries over the top, add a few cracks of fresh black pepper, then drizzle the dressing over everything, toss gently, and serve immediately. That’s it – it’s “Fall” in a bowl!
Tips for the Best Autumn Apple Salad
Slice the apple just before serving. Cut apples brown quickly and you want those slices looking crisp and gorgeous when this hits the table. If you need to prep ahead, toss the apple slices in a little lemon juice to slow the browning = a tasty tip that also adds a lovely brightness to the flavor!
Make extra dressing. This ACV vinaigrette keeps beautifully in the refrigerator for up to a week and is so versatile. It’s incredible on a simple green salad, drizzled over roasted vegetables, or used as a quick chicken marinade (game changer there) or even to add to a bit of mayonnaise to take your next sandwich up a few notches. Do your future self a favor and make a double batch!
Dress right before serving. Once the dressing hits the greens they start to wilt, so toss just before you’re ready to eat for the best texture and presentation.
Make it a meal. This salad is gorgeous as a side but it’s equally scrumptious as a main with a little protein added. Sliced grilled chicken, crumbled goat cheese, or candied walnuts all work beautifully here. And when isn’t a salad that can double as dinner the best kind?!
Whole30 and Paleo Notes
This salad can be Whole30 compliant if you skip the caramel apple syrup and make sure your dried cranberries are unsweetened or compliant with your round. Most store-bought dried cranberries do contain added sugar so do read those labels! Ocean Spray Craisins have a no-sugar-added version that works great. For strict Paleo, honey is a grand substitute for the Caramel Apple Simple Syrup in the dressing.
More Fall Salads and Sides You’ll Love
- Pickled Grapes — tuck a few of these into this salad for a truly unique and scrumptious twist!
- Roasted Butternut Squash Puree — another gorgeous fall side
- Apple and Pine Nut Stuffing — pair this salad with the stuffing for the ultimate fall table
- Caramel Apple Simple Syrup — the secret ingredient in this dressing!
- Browse all Back Porch Paleo salad recipes
Autumn Apple Salad with ACV Vinaigrette (Paleo)
Course: Salads, SidesDifficulty: Easy2
servings20
minuteslike a kiss of Autumn in every bite!
Ingredients
- vinaigrette
3/4 cup ARGILOS IV MILD Extra Virgin Olive Oil (500ml) – Argilos, can sub olive oil of choice
1/2 – .75 cup Apple Cider Vinegar
1 Tbsp Caramel Apple Simple Syrup (click for recipe), can sub honey as needed
2 tsp Dijon Mustard
1 tsp Lakeshore Shallot & Herb – The Spice House, can sub garlic powder as needed
1/2 tsp Signature SALT – am.Niccoli
1/4 tsp Black Pepper
1 – 2 Tbsp Chives, fresh, finely chopped
- autumn salad
2 cups Arugula
2 cups Baby Spinach
1 whole Apple, Pink Lady, medium, cored, thinly sliced
1 whole Shallot, small, thinly sliced
1/3 cup Almonds, Sliced, or nut of choice
1/3 cup Dried Cranberries, Organic
1/4 tsp Black Pepper
Directions
- Add all vinaigrette ingredients, except the chives, to a narrow jar. With an immersion blender, whirl until well combined and emulsified. Add fresh chives and stir, set aside while you assemble the salad.
- Add arugula and spinach to the serving platter, tossing to combine. Arrange/tuck apple slices and sliced shallots evenly with the greens . Sprinkle almonds and cranberries on top then fresh cracked pepper evenly on top.
- Stir dressing, then drizzle over the salad, toss and serve!
If you make this Autumn Apple Salad I would absolutely love to see it! Tag me on Instagram or drop a comment below. It’s one of those recipes that looks so beautiful on the table and tastes even better than it looks — just sayin’! 🍎🍂
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