For a healthy holiday side dish or a simple weeknight dinner, this tossed salad with apple butter vinaigrette boasts the best ingredients that autumn has to offer! Full of crisp green apples, crunchy toasted walnuts, sweet cranberries, and rich blue cheese, it’s a hearty, fresh, and easy recipe that celebrates the season.
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I have my mom to thank for this tossed salad inspiration, and as soon as she mentioned it to me I went to work in the kitchen!
My parents went on vacation to their house at the Vineyard earlier this month. It was the start of fall, the quiet, cool, off-season on the island, and instead of driving straight through from Virginia to the Cape in a rush to reach the ferry, they decided to take it slower this time.
Instead, they made an overnight pit stop in Mystic, Connecticut to break up the trip. There’s a restaurant in Mystic that my dad had been to many years before, and it was so good that he’s been dying to share it with my mom ever since. Perfect opportunity!
After their dinner at Anthony J’s Bistro, my mom sent me a photo of the tossed salad that she had ordered as an appetizer. In particular, she was raving about the unique apple butter dressing that paired so perfectly with the rest of the autumnal ingredients.
Since I love a salad that combines a variety of textures and flavors, I knew that this recipe would be delicious. Apples, walnuts (or pecans), cheese, and sweet dried cranberries transform the dish from boring leafy greens into a simple-yet-elegant side.
How To Serve This Tossed Salad – Tips And Suggestions
- While I think that it would be an ideal lighter component to a rich, festive Thanksgiving spread, I also think that the tossed salad works well for a regular weeknight dinner. It’s so easy to “toss” together that it’s ready in a matter of minutes, and it can be prepped in advance for even faster meals.
- If you add leftover roasted turkey, chopped rotisserie chicken, or even a nice piece of fish, you’ll have a nourishing and fresh entree in less than 30 minutes!
- The apple butter dressing is very similar to a regular vinaigrette that’s sweetened with honey or maple syrup, only this time the sweetener of choice is a subtle apple flavor in the background. As my mom said, it’s the perfect addition to the best seasonal ingredients!
- While I used walnuts in this recipe you could also use hazelnut, cashew or pistachios
- The blue cheese goes so well and feels so festive but you could also use something like brie or feta
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Autumn’s Best Tossed Salad with Apple Butter Vinaigrette
Ingredients
For the Vinaigrette:
- ¼ cup apple butter
- ¼ cup balsamic vinegar or apple cider vinegar
- ½ cup olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- Pinch of garlic powder
- Pinch of pepper
For the Salad:
- ½ cup walnuts or pecans coarsely chopped
- 8 cups mixed greens
- ½ cup dried cranberries
- ½ cup crumbled blue cheese or substitute with an equal amount of feta cheese or goat cheese
- 1 Granny Smith apple thinly sliced
Instructions
- Preheat oven to 350°F (180°C). Place walnuts or pecans in a shallow pan and toast in the oven until fragrant (about 5-7 minutes), stirring halfway through. Set aside to cool.
To prepare the Apple Butter Vinaigrette:
- Combine all of the ingredients in a jar with a lid. Shake vigorously until completely combined. The dressing can be prepared up to a week in advance and stored in the refrigerator until ready to use.
- To assemble the salad, place mixed greens in a large serving bowl. Add cranberries, blue cheese, and apple. Pour dressing over top, to taste (you probably will not need all of the dressing in the jar). Toss to coat. Add nuts to the top of the salad just before serving.
Notes
- While I used walnuts in this recipe you could also use hazelnut, cashew or pistachios
- The blue cheese goes so well and feels so festive but you could also use something like brie or feta
I can’t wait to try the salad. It’s right up my alley. What really caught my eye is your absolutely gorgeous photos of it. I could frame them; they are that pretty.
You’re so kind — thank you, Keri!!! 🙂
This looks like the ultimate Autumn salad…all my favourite flavours in one!
Exactly! I love these flavors!
Great recipe, will make it this way every time
Thank you, Greta!
My family loved this tasty vinaigrette, it hit all the right notes. I left the blue cheese off the salad, substituted pecans for the walnuts (that’s all I had), and added cubed roasted beets. Yummy. I will make the salad exactly as posted when I have the ingredients.
Thank you, Donna. I’m so glad to hear that it was a hit. Thanks for your note!