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Autumn salad with apples and roast beetroot

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A simple autumn salad with seasonal British Cox’s apples, golden beetroot and chard. Finished with a punchy dressing, pecan nuts and pomegranate seeds.

Autumn is filled with beautiful produce with rich colours and tastes.

A delicious healthy fall salad is one of the best ways to get a hit of seasonal freshness and zing. And it makes such a nice change from the typical autumn stews and soups.

This simple autumn apple salad combines beautiful fresh British Cox’s apples with roasted wedges of golden beetroot, crunchy baby gem lettuce or swiss chard if you can get it works well in this salad.

Then finish with a scattering of pecan nuts and pomegranate seeds. Dress the salad with a punchy dressing something with a Balsamic vinegar base works nicely.

autumn salad with apple and beetroots served with chutney and a pork pie

I didn’t mix my own today I used Punchy Beetroot & Thyme salad dressing from Olives et Al and it was the perfect choice a lovely earthy rich dressing with vibrant colour.

Now let’s talk what to eat with our fall salad recipe… Well the big flavours of an harvest salad recipe are delicious alongside roasted ham, pork pies, proper homemade sausage rolls or mature cheeses.

plate piled high with homemade sausage rolls with chutney and cheese - bowl of apples in the background

And if you fancy a little something on the side well try the delicious Beetroot & Horseradish Chutney from Hawkshead Relish.

Packed with hand grated sweet earthy beetroot with a hint of warmth from the horseradish – the ideal partner to a proper pork pie, lovely strong cheese or a dish of steaming Lancashire Hot Pot.

A visit to the Hawkshead Relish shop up in the Lake District is always a treat! If you’re in the area – go!

Autumn salad ingredients

For our autumn salad recipe you will need…

  • 3 golden beetroot – you can use ordinary pink beetroot if you can’t get the golden ones. It’ll taste just as good.
  • 2 little gem lettuce hearts – or choose any other autumn salad leaves you like.
  • 2 British Cox’s apple – peeled, cored and sliced into wedges. When Russet apples come into season I do like to use Russet’s in this recipe.
  • 1 handful pecans – you could switch these for walnuts or hazelnuts, both of them work well in this autumn salad.
  • 1/2 pomegranate – you can of course make the salad without pomegranate, but the seeds do look so lovely flecked over the top.
  • Drizzle of punchy autumn salad dressing – just choose your favourite
  • Pinch of sea salt
  • Drizzle of olive oil

How to make the BEST autumn salad

autumn salad with apple and beetroots served with chutney and a pork pie
  • Heat the oven to 200C.
  • Peel the beetroot and cut into thin wedges – toss in olive oil and sprinkle with sea salt and place in a single layer on a baking sheet – roast for around 15 minutes until tender.
  • Meanwhile add a handful of lettuce leaves to the plates. Top with sliced apple, roast beetroot and a handful of pecan nuts. Scatter over the pomegranate seeds and drizzle over the salad dressing.

What’s in an autumn salad?

Fall salads are a great way to eat comforting seasonal produce, but in a lighter way. You can mix and match whatever autumnal vegetables you like.

Wondering what to add to a salad to make it tasty? Try adding any of these delicious suggestions.

  • Add in roasted squash wedges or sweet potatoes. Both of these are lovely and sweet when roasted and work really well in a salad.
  • Scatter over blackberries, these just give the salad an even more autumnal vibe.
  • Add in freshly sliced pears or figs, again they just add a more autumnal vibe and taste really good.
  • Try out different salad leaves – chard, baby spinach or baby rocket or herb salad are all lovely with this autumn salad recipe.
  • Add in some chunky homemade croutons. The recipe for ciabatta croutons in our Caesar salad recipe are perfect for using in the autumn salad. They’re so chunky and garlicky!

How can I spice up my salad?

If you like your salad with a kick of spice, try adding in candied jalapeños – these are an amazing little find, they pep up literally EVERYTHING.

These fiery little sweet and spicy jalapeños are totally worth keeping in the fridge at home. I love them so much I have a monthly subscription!

More Autumn Recipes to Try

  • Roast Squash & Feta Couscous Traybake – a delicious, easy vegetarian midweek dinner with roast vegetables, nuts, feta and couscous. This is super simple and super tasty. You could just serve alongside some tasty crusty bread for an easy weeknight dinner.
  • Roast Squash & Feta Pie – a super tasty pie that’s perfect for early autumn, delicious hot or cold. The pie is really easy to make and tastes so good.
  • Roast Red Pepper Soup – use up a glut of peppers with this easy, delicious soup recipe. Roasting the peppers makes the soup really sweet and flavourful. Perfect served with crusty bread and cheese. You could also pack this in thermos flasks for autumn picnics or packed lunches.

NEED SOME FAMILY DINNER RECIPES INSPIRATION? 

Check out our meal planning guide here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Yield: Serves 2

Autumn Salad with Apples and Beetroot

autumn salad with apple and beetroots served with chutney and a pork pie

Delicious seasonal salad recipe for autumn

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 golden beetroot
  • 2 little gem lettuce hearts 
  • 2 apples - peeled, cored and sliced into wedges 
  • 50g pecan nuts 
  • 1/2 pomegranate
  • 1 tbs Balsamic salad dressing
  • Pinch sea salt
  • 1 tbs olive oil 

Instructions

  1. Heat the oven to 200C.
  2. Peel the beetroot and cut into thin wedges - toss in olive oil and sprinkle with sea salt and place in a single layer on a baking sheet - roast for around 15- 20 minutes until tender.
  3. Meanwhile add a handful of lettuce leaves to the plates. Top with sliced apple, roast beetroot and a handful of pecan nuts. Scatter over the pomegranate seeds and drizzle over the salad dressing.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 444Total Fat: 28gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 205mgCarbohydrates: 52gFiber: 12gSugar: 37gProtein: 6g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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autumn salad with apple and beetroots served with chutney and a pork pie. Text overlay "seasonal autumn salad"

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