Fall Apple Walnut Salad
I recently went apple picking and was inspired to create an easy, fall-inspired recipe to use some of my harvest! My boyfriend and I visited Bolton Spring Farms, about an hour northwest of Plymouth—a place I’ve loved since childhood. We also stopped by Nashoba Valley Winery just down the road to end the day with a little wine tasting.
The theme of my October newsletter and Libra season is all about balance, and that’s exactly what I’ve been practicing. Yes, I usually eat healthy most of the time because I value how I feel and what I preach to others—but there’s always room for a little wine or an apple cider donut now and then. It’s about enjoying the moment, being present, and not overdoing it.
We picked Macintosh, Fuji, and Red Delicious apples, but you can use your favorites. I chose Macintosh for this salad, and the rest of my apples will go into baking, so stay tuned!
This recipe is quick and easy for weekday lunches. All you need is some lettuce, walnuts, and chicken (rotisserie, baked, or grilled—I used rotisserie). You can buy or make your own granola and dressing depending on your time and preference. Toss it together in minutes for a lunch that’s full of protein, fiber, flavor, and crunch.
Full of flavor, crunch, protein and fiber. Yum!
Recipe
Servings: 1
Ingredients:
2–3 cups spring mix or Little Leaf lettuce
4 oz roasted, grilled, or rotisserie chicken
¼–½ apple, diced (any apple of your choice!)
2 Tbsp walnuts
2 Tbsp gluten-free maple pecan granola (recipe below ⬇️)
1 stalk celery, thinly sliced
2–3 Tbsp balsamic fig dressing (recipe below ⬇️, or store-bought)
Instructions:
Place lettuce in a large bowl.
Top with chicken, apple, walnuts, celery, and granola.
Drizzle with balsamic fig dressing and toss lightly.
✨ Homemade Gluten-Free Maple Pecan Granola (makes ~3 cups):
2 cups gluten-free rolled oats
½ cup chopped pecans
2 Tbsp walnuts, chopped
2 Tbsp olive oil or melted coconut oil
¼ cup pure maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Pinch of sea salt
Instructions:
Preheat oven to 325°F and line a baking sheet with parchment paper.
In a bowl, mix oats, nuts, cinnamon, and salt.
Stir in oil, maple syrup, and vanilla until well coated.
Spread evenly on the baking sheet.
Bake 20–25 minutes, stirring halfway, until golden brown.
Let cool completely before storing in an airtight jar.
✨ Simple Balsamic Fig Dressing (makes ~1 cup):
½ cup balsamic vinegar
¼ cup olive oil
2 Tbsp fig preserves or jam
1 tsp Dijon mustard
1 tsp honey or maple syrup (optional, if you like sweeter)
Pinch of sea salt
Instructions:
Whisk all ingredients together in a jar or blend for a smoother texture.
Store in fridge up to 1 week. Shake before using.
I hope you enjoy! Let me know what you think!