vegetables and salad, vegetarian

The Ultimate Fall Crunch Salad

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Well, folks, my plans to share this Ultimate Fall Crunch Salad recipe with you all are officially over one year in the making. Completely forgetting to share a recipe for (just slightly over) 365 days is one way to build up the anticipation, right?! I first mentioned my Ultimate Fall Salad back in this post for our favorite creamy apple cider vinegar salad dressing I posted in September of 2019.

By the way, that apple cider vinegar salad dressing is still one of our all-time favorites and it’s also still the perfect accompaniment for this salad!

How to make an ultimate fall crunch salad

This hearty salad has all the fall feels: sweet bits of fresh apple, colorful carrots, flavorful dried cranberries, toasted pecans, pepitas, and sunflower seeds (a.k.a. the crunch) all served on a mixture of crisp lettuce and shaved Brussel sprouts! Every bite of this salad has a lovely harmony of sweet, tangy and earthy flavors.

I’m going to go ahead and mention it, however, I think you can see for yourself that this autumn-inspired salad is also pretty easy on the eyes!

I nearly always keep this Ultimate Fall Crunch Salad vegetarian, but it certainly can be a light and flavorful way to use up some leftover turkey from a holiday dinner. Adding a bit of chopped, roasted, or smoked turkey to the bowl would be a scrumptious addition to the flavor profile in this colorful dinner salad!

I’m hoping to squeeze in another post before the big turkey day 2020, but just in case I don’t:

Happy Thanksgiving and happy eating, y’all!

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The Ultimate Fall Crunch Salad

Recipe by Marcelle at A Little Fish in the Kitchen Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

2

minutes

This colorful salad has a lovely combination of sweet, earthy, and tangy flavors. This recipe is meant to make a single Ultimate Fall Crunch Salad so please double or increase the ingredients as needed for serving.

Ingredients

  • 1 tablespoon raw pepitas (shelled pumpkin seeds

  • 1 tablespoon unsalted sunflower seeds

  • 1 tablespoon coarsely chopped pecans or another nut of your choice

  • 2 cups Romaine or red leaf lettuce, chopped or torn into bite-size pieces

  • 2 fresh Brussel sprouts, rinsed and thinly sliced

  • 2 tablespoons julienned or thinly sliced carrot

  • 1/4 of a sweet apple, rinsed and diced (skin on)

  • 1-2 tablespoons reduced sugar dried cranberries (I used Craisins brand)

  • thinly sliced red onion, optional

Directions

  • Heat a dry skillet to medium heat. Add the pepitas, sunflower seeds, and pecans to the pan and lightly toast them (this should take only 1-2 minutes, stir persistently, and don’t walk away from the pan, they can burn quickly!) Remove the nuts and seed from the skillet and set aside.
  • To serve, add the torn lettuce to a bowl and layer with thinly sliced fresh brussel sprouts (see notes below), julienned carrots, chopped apple, and finally the dried cranberries.
  • Top the salad with the crunchy pecan and seed mixture. As a final ingredient add some sliced red onions if desired.
  • This salad is excellent served with my recipe for this tangy, Creamy Apple Cider Vinegar Salad Dressing, or substitute in another salad dressing that you prefer!

Recipe Video

Notes

  • Raw Brussel sprouts are known to give some people tummy trouble. If this is the case for you or a guest, but you want to include them in this salad, prepare Brussel sprouts by sauteing them in a bit of olive oil and allow them to cool completely before adding them to this salad. Cooking them may reduce any stomach discomfort they can typically cause.
  • Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish. 
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3 Comments

  1. It looks so fresh, crunchy and tasty!

  2. Fun looking salad — definitely worth waiting for! I’m a fan of Brussels sprouts wherever I can find them, so happy to see they make an appearance here. Good stuff — thanks.

  3. This is fun. I like the crunch and the freshness, and I like your vinaigrette as well. Wasn’t sure what made it creamy, but i like the mayo as an ingredient!

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