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Fall Apple Salad with Spiced Nuts and Apple Cinnamon Vinaigrette

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This Fall Apple Salad is a cozy, autumn-inspired dish featuring crisp apples, massaged kale, quinoa, and homemade spiced nuts, all tossed in a tangy apple cinnamon vinaigrette made with St. Dalfour Fruit Spread. It's gluten-free, dairy-free, and refined sugar-free, making it a wholesome and delicious choice for fall gatherings or a hearty lunch.
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Fall Apple Salad

Fall is here, and with it comes the excitement of all things cozy – sweater weather, spiced recipes, and hearty meals that warm you from the inside out. This Fall Apple Salad is the perfect way to kick off the season! Grab your coziest outfit, throw on the fluffy slippers and get into the kitchen to make this Apple Cinnamon Fall Salad. It features Honeycrisp apples, crunchy spiced nuts, and a sweet yet tangy apple cinnamon vinaigrette that brings everything together. This recipe would not be complete without the St. Dalfour Apple Cinnamon Fruit Spread, which adds a rich, fruity sweetness to both the spiced nuts and vinaigrette. It’s the secret ingredient that elevates this salad from simple to spectacular! As the temperatures drop, this salad is a must-have as a hearty lunch or share it at your next fall gathering!

Fall Apple Salad Ingredients

  • Tuscan Kale: Tuscan kale, also known as lacinato or dinosaur kale, has a tender texture and mild flavor, especially when massaged with lemon juice. It is a nutrient powerhouse, packed with vitamins A, C, and K, as well as antioxidants and fiber. Don’t skip the massaging – it helps break down the tough fibers, making it easier to digest and enhancing its flavor. Spinach or any other leafy green can work in substitution if you don’t have kale.
  • Lemon Juice: Essential for massaging the kale, as its acidity helps tenderize the leaves while adding a bright, zesty flavor. It provides a fresh, tangy contrast to the sweet elements like the apples and cranberries.
  • Shredded Brussels Sprouts: I love Brussels sprouts – they are so underrated and absolutely delicious when presented raw! When shredded, they provide a delicate crunch and pair well with other hearty ingredients like kale and quinoa.
  • Quinoa: This protein-rich grain is naturally gluten free and adds substance and texture to the salad, making it more filling. It has a light, fluffy texture when cooked and pairs well with crunchy vegetables and sweet fruits.
  • Honeycrisp Apple: I went with honeycrisp apples for their sweet-tart flavor and crisp texture. They add a burst of freshness and natural sweetness that contrasts beautifully with the earthiness of the kale and Brussels sprouts. Apples are also high in fiber and vitamin C, contributing to the salad’s overall nutritional profile. Granny Smith or Fuji apples would also be great options if you cannot find Honeycrisp.
  • Dried Unsweetened Cranberries: Dried cranberries add a tart sweetness that enhances the complexity of the salad. They provide a chewy texture that contrasts with the crunchy vegetables and nuts. They are also rich in antioxidants and vitamins, making them a healthful addition.
fresh lacinato kale leaves on a wooden cutting board

Spiced Nuts Ingredients

  • Pecans: Pecans bring a rich, buttery flavor and satisfying crunch to this fall salad. They are high in healthy fats, particularly monounsaturated fats, which are good for heart health. Pecans also provide a source of fiber, vitamins, and minerals such as vitamin E and magnesium. Their natural sweetness pairs perfectly with the cinnamon-spiced coating in this recipe, making them a standout addition to the salad.
  • Walnuts: Walnuts add a mild, slightly bitter flavor that balances the sweetness of the pecans and pumpkin seeds. They are an excellent source of omega-3 fatty acids, which are beneficial for brain health. Like pecans, walnuts also offer protein and fiber, making them a nutrient-dense choice.
  • Pumpkin Seeds: Pumpkin seeds are packed with nutrients like magnesium, iron, and zinc. Their crunch makes them a great addition for texture variation.
  • St. Dalfour Apple Cinnamon Fruit Spread: This fruit spread is about to become your new seasonal favorite – it’s the key to adding a natural, refined sugar-free sweetness to the spiced nuts. It helps candy the nuts without the use of traditional sugars, offering a healthy yet flavorful alternative. The apple and cinnamon flavors in the spread are perfect for a fall-inspired recipe, infusing warmth and a fruity sweetness that pairs well with the nuts and seeds.
  • Coconut Butter (or Vegan Butter): Coconut butter provides a creamy, smooth texture that helps coat the nuts evenly while roasting. Its mild, slightly sweet flavor enhances the candied effect of the spiced nuts.
  • Dried Thyme: This herb pairs well with fall flavors and adds a subtle depth to the spiced nuts. The addition of thyme also brings a hint of warmth and complexity to the salad’s flavor profile.

Apple Cinnamon Vinaigrette Ingredients

  • St. Dalfour Apple Cinnamon Fruit Spread: Using the St. Dalfour Apple Cinnamon Fruit Spread two ways in this recipe ties everything together perfectly. It’s the base for this oil free vinaigrette, adding a rich, fruity sweetness with warm cinnamon notes. This spread is made with 100% fruit, and without any refined sugars or additives, making it a healthier alternative to traditional sweeteners.
  • Apple Cider Vinegar: Apple cider vinegar adds a bright, tangy kick to the vinaigrette that balances the sweetness of the fruit spread. It’s rich in probiotics and known for its health benefits, including aiding digestion. The tartness of the vinegar pairs well with the apples and brings a sharp contrast to the sweet, cinnamon-spiced elements of the salad.
  • Tahini: Tahini, made from ground sesame seeds, gives the vinaigrette a creamy texture without the need for oil. It adds a subtle nutty flavor and helps emulsify the dressing, ensuring it coats the salad ingredients evenly. Tahini also contributes healthy fats, protein, and calcium, enhancing the overall nutritional value of the dish.
  • Dijon Mustard: Dijon mustard provides a slight tang and helps to emulsify the vinaigrette, creating a smooth, cohesive dressing. It adds a bit of sharpness that cuts through the sweetness of the apple cinnamon fruit spread and the richness of the tahini. The mustard also enhances the savory elements of the salad and vinaigrette.
  • Dried Thyme: this classic fall herb goes perfectly in the dressing as it complements the cinnamon in the fruit spread and the tartness of the apple cider vinegar.

How to Make This Fall Apple Salad

How to Make Spiced Nuts

To make the perfect spiced nuts for this fall apple salad, start by preheating your oven and coating the nuts and seeds in a flavorful mix of St. Dalfour Apple Cinnamon Fruit Spread, coconut butter, thyme, and salt. Roast them until golden and crispy, and let them cool to room temperature. These spiced nuts add a satisfying crunch and a hint of sweetness to the salad and can be stored in an airtight container for up to a week.

Massage the Kale

In a large bowl, add the finely chopped kale and drizzle with lemon juice (and a little olive oil if you like). Massage the kale for 15-30 seconds until it becomes tender and slightly wilted.

Make The Oil Free Apple Cinnamon Vinaigrette

In a small jar, whisk together the apple cinnamon fruit spread, apple cider vinegar, tahini, Dijon mustard, thyme, salt, and pepper. Adjust seasoning to taste. 

Assemble the Salad

Toss the massaged kale with shredded Brussels sprouts and cooked quinoa. Top the salad with thinly sliced Honeycrisp apple and a sprinkle of dried cranberries for a sweet, tangy contrast.

Dress and Serve

Pour the apple cinnamon vinaigrette over the salad right before serving and top with the cooled spiced nuts. Toss to combine and enjoy this cozy autumn dish.

What to Serve with This Delicious Fall Salad

This autumnal apple cinnamon salad makes a beautiful side or a hearty lunch. If you’re looking to enjoy your salad as a side pair it with a warm bowl of Sweet Corn Soup or roasted butternut squash dish. The combination of sweet apples, crunchy spiced nuts, and tangy vinaigrette is wrapped up in all the autumn vibes!

Add Protein to Turn This Salad Into a Complete Meal

Looking to make this dish a little heartier? Consider adding roasted butternut squash, baked crispy tofu or some crispy chickpeas! However, you’d be surprised how filling the quinoa already is! The quinoa offers a good amount of plant-based protein.

Why You’ll Love This Autumn Salad Recipe

You’ll love this Fall Apple Salad because it captures all the best of the season in every bite. As apples hit their peak from August to November, this recipe celebrates their crisp, juicy perfection like never before. Paired with crunchy, spiced nuts and topped with a tangy Apple Cinnamon Vinaigrette, every forkful will make you smile. Not only is it packed with nutrients, but it’s also quick to make and ideal for meal prep. Whether you’re serving it at a fall gathering or enjoying it as a light, satisfying lunch, this salad will fill you with the cozy, comforting tastes of the season

Other Fall Salads You Might Like!

Did you try this recipe? Leave a comment and let me know how you liked it! Don’t forget to check out these fall favorite other recipes:

Fall Orzo Salad

Fall Pasta Salad

Harvest Quinoa Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

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Kale and Brussels sprout salad with apple slices, quinoa, pecans, and dried cranberries
Jackie Akerberg

Fall Apple Salad with Spiced Nuts and Apple Cinnamon Vinaigrette 

5 from 3 votes
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This Fall Apple Salad is a cozy, autumn-inspired dish featuring crisp apples, massaged kale, quinoa, and homemade spiced nuts, all tossed in a tangy apple cinnamon vinaigrette made with St. Dalfour Fruit Spread. It's gluten-free, dairy-free, and refined sugar-free, making it a wholesome and delicious choice for fall gatherings or a hearty lunch.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, lunch, Salad
Calories: 399

Equipment

  • sheet pan
  • Saucepan
  • stove, oven

Ingredients
  

Glazed Nuts Ingredients
  • ¼ cup pecans, coarsely chopped
  • ¼ cup walnuts, coarsely chopped
  • 2 tbsp pumpkin seeds
  • 2 tbsp St. Dalfour Apple Cinnamon Fruit Spread
  • 1 tsp coconut butter, or vegan butter
  • ½ tsp dried thyme
  • ¼ tsp sea salt
Salad Ingredients
  • 1 bunch Tuscan kale, finely chopped
  • ½ lemon, juiced
  • 3 cups Brussels sprouts, shredded
  • ½ cup quinoa, cooked and cooled
  • 1 honey crisp apple, thinly sliced
  • ¼ cup dried, unsweetened cranberries
Apple Cinnamon Vinaigrette Ingredients
  • ¼ cup St Dalfour Apple Cinnamon Fruit Spread
  • 2 tbsp apple cider vinegar
  • 2 tbsp water
  • 2 tbsp tahini
  • ½ tsp dijon mustard
  • ½ tsp dried thyme
  • salt and pepper, to taste

Method
 

  1. Preheat oven to 350 degrees and line a small metal baking sheet with parchment paper.
  2. Start by adding the jam, butter, thyme and salt to a microwave-safe bowl. Warm for 15-30 seconds, until butter has softened and stir to combine. Add in the pecans, walnuts and pumpkin seeds and toss to coat. Spread on the baking sheet and bake for 13-15 minutes until golden and crisp. Remove and set aside to cool completely. They will harden as they cool.
  3. Add the kale to a large bowl and drizzle with lemon juice. Optional to add a drizzle of olive oil as well before massaging for extra flavor and tenderness. Use your hands to massage for 15-30 seconds until tender. Add in the brussels sprouts and quinoa and toss to combine. Top with the sliced apples and sprinkle with dried cranberries.
  4. Add all the ingredients for the dressing to a jar and whisk to combine. Season to taste with salt and pepper.
  5. Pour the dressing over the salad right before serving and top with candied nuts.

Nutrition

Serving 1servingCalories 399kcalCarbohydrates 51gProtein 12gFat 19gSaturated Fat 2gPolyunsaturated Fat 9gMonounsaturated Fat 6gTrans Fat 0.003gSodium 211mgPotassium 841mgFiber 11gSugar 21gVitamin A 7410IUVitamin C 130mgCalcium 279mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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5 Responses

  1. 5 stars
    Oh my gosh the roasted nuts are delicious. This salad is absolutely neautiful with such great texture and balance of flavors. My family loved it and I plan to serve it along with your yummy butternut squash soup at a ladies luncheon this Friday.

    Reply

    1. Hey Deb! I love that you and the whole family enjoyed this recipe and you already know when you’re going to make it again 🙂 I truly hope everyone at the luncheon enjoys both the soup and this salad! Thanks for rating and reviewing this recipe!

      Reply

  2. 5 stars
    This was very good! I like the use of the Apple cinnamon fruit spread as abase for the dressing and candied nuts, makes them sweet but not overly sweet. Had to use sweetened cranberries as couldn’t find the unsweetened ones. Hearty base with the dinosaur kale and brussel sprouts.

    Reply
5 from 3 votes

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