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Healthy October harvest salad with green apple, candied walnuts, blue cheese, and lemon vinaigrette in a large wooden bowl, overhead shot on a rustic autumn table

Healthy October Harvest Salad

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 310 kcal

Equipment

  • Chef's knife or mandoline with julienne blade
  • Large salad bowl or platter
  • Small baking sheet
  • Parchment paper
  • Small jar with lid (for vinaigrette)
  • Cutting board

Ingredients
  

Salad

  • 2 heads little gem lettuce leaves separated, washed and dried
  • 1 large green apple julienned into thin matchsticks, tossed with a squeeze of lemon
  • 2 medium carrots peeled and julienned
  • 3 stalks celery thinly sliced on the bias
  • 1/2 cup candied walnuts homemade or store-bought
  • 3 oz blue cheese crumbled

Homemade Candied Walnuts (optional)

  • 1 cup raw walnut halves
  • 2 tbsp pure maple syrup
  • 1/4 tsp cinnamon
  • 1 pinch cayenne pepper optional
  • 1 pinch sea salt

Lemon Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice about 1 large lemon
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp raw honey or pure maple syrup
  • 1 small clove garlic finely grated or minced
  • sea salt and freshly cracked black pepper to taste

Instructions
 

Make the Candied Walnuts (if homemade)

  • Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper.
  • In a small bowl, toss the raw walnut halves with maple syrup, cinnamon, sea salt, and cayenne (if using) until evenly coated.
  • Spread in a single layer on the prepared baking sheet and bake for 10–12 minutes, stirring once halfway through, until golden and fragrant.
  • Remove from the oven and let cool completely on the pan. They will crisp up as they cool. Set aside.

Make the Lemon Vinaigrette

  • Add the olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, and grated garlic to a small jar.
  • Seal the jar and shake vigorously until fully emulsified. Season with sea salt and black pepper to taste. Set aside.

Prep the Salad

  • Core the green apple and julienne it into thin matchstick strips. Immediately toss with a small squeeze of lemon juice to prevent browning.
  • Peel and julienne the carrots into similar-sized matchsticks.
  • Slice the celery stalks thinly on the bias (at a diagonal).
  • Separate and arrange the little gem lettuce leaves in a large salad bowl or on a platter.

Assemble and Serve

  • Arrange the julienned apple, julienned carrots, and sliced celery over the little gem lettuce leaves.
  • Scatter the candied walnuts and crumbled blue cheese generously over the top.
  • Shake the lemon vinaigrette once more and drizzle over the salad just before serving.
  • Toss gently to combine, or serve deconstructed and let guests toss their own portions. Serve immediately.

Notes

Storage: Store undressed components separately in airtight containers in the refrigerator for up to 2 days. The assembled, dressed salad is best eaten within 1 hour. | Make-ahead tip: Prepare the candied walnuts and vinaigrette up to 3 days in advance. | To keep the apple from browning, toss the julienned pieces in lemon juice right away. | Cheese swap: Goat cheese or shaved Parmesan work beautifully in place of blue cheese. | Add protein: Top with grilled chicken, chickpeas, or flaked salmon to turn this into a full meal.

Nutrition

Calories: 310kcalCarbohydrates: 22gProtein: 7gFat: 23gSodium: 340mgFiber: 4gSugar: 13g
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