Autumn Harvest Salad

Autumn Harvest Salad
Staff Writer
Autumn Harvest Salad

Viviane Bauquet Farre

Autumn Harvest Salad

Raw apples are stunning in salads — they’re crunchy, not too sweet, and delightfully refreshing. They add an addictive crispness to anything they’re tossed with.

But roast the slices before adding them to your favorite greens and you have a whole new way to experience your apples! Here, the succulent fennel-roasted apples make every bite of this autumn salad a true celebration of fall’s bounty.


For the roasted apples

Preheat the oven to 475 degrees.

Place the apple slices in a medium-sized bowl. Drizzle with the lemon juice, butter, oil, Calvados, and fennel seeds and toss with your fingers until the apple slices are well coated. Lay the slices in a nonstick baking pan and drizzle with the juices left in the bowl. Bake, uncovered for 20 minutes. Remove from the oven, flip the slices, and return to the oven. Bake for an additional 8-10 minutes until golden brown. Remove from the oven, transfer to a tray, and cool to room temperature.

For the vinaigrette

Place all ingredients in a small bowl and whisk until well blended. Set aside.

For the salad

Preheat the oven to 350 degrees. Place the hazelnuts in a small baking dish and bake for 10-12 minutes until golden and the skins have split. Remove from the oven, transfer to a bowl, and cool to room temperature. Once cooled, rub the nuts between your fingers or between clean kitchen towels to remove the skins. Discard the skins. (You can store nuts in a sealed jar until ready to use for up to 1 month.) Crush the nuts coarsely with a mortar and pestle. 

Place the baby greens in a large bowl and toss with half of the dressing. Place a small mound of the baby greens in the center of 4 individual plates or salad bowls. Garnish each salad with 6 apple slices, a few grapes, and the cheese cubes. Drizzle with the remaining dressing. Sprinkle with the hazelnuts and finish with white pepper. Serve immediately.


Calories per serving:

509 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 38g 58%
  • Carbs 31g 10%
  • Saturated 14g 69%
  • Fiber 6g 23%
  • Trans 0g
  • Sugars 21g
  • Monounsaturated 17g
  • Polyunsaturated 5g
  • Protein 15g 30%
  • Cholesterol 50mg 17%
  • Sodium 733mg 31%
  • Calcium 369mg 37%
  • Magnesium 48mg 12%
  • Potassium 571mg 16%
  • Iron 2mg 9%
  • Zinc 2mg 13%
  • Phosphorus 288mg 41%
  • Vitamin A 196µg 22%
  • Vitamin C 34mg 57%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 39µg 10%
  • Vitamin B12 1µg 12%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 41%
  • Vitamin K 103µg 129%
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