Autumn Crunch Salad

autumn crunch salad with apples pear feta pecans and red onion This weekend brought in a swift change of the seasons. With Saturday offering our first glimpse of clear blue skies in over a week (what happened to 300 days of sunshine, Colorado?!), Sunday quickly ushered in fall/winter with over a foot of snow in the mountains! Even as I write this at the modest elevation of 5,675 feet, fat heavy snowflakes are descending from a thick blanket of clouds outside my window.

At the farmer's markets, we saw the coexistence of juicy summer tomatoes and sweet corn alongside the first of fall produce starting to pop up. Like nine different winter squash varieties from Aspen Moon Farm. (I'll post soon on the best way to enjoy them all!) So although you might have started celebrating early, it is now officially PUMPKIN SEASON!

Having been born in October, I have always been enamored with autumn, this month especially. From the brightly colored leaves falling, to cozy sweaters, beanies and boots, to the intoxicating aromas of warm spices and comfort foods. 

So it is with great excitement that I present to you the first recipes of fall. Today, I'll show you how to make a crisp, tangy Autumn Crunch Salad made with chopped romaine, sliced apples and pears, red onion, walnuts, and feta all drizzled with a Maple Vinaigrette. The maple vinaigrette plays off the butter pecan and delicate greens with our flavorful Greek extra virgin olive oil, a little acidity from the vinegar, and a touch of rich sweet maple. 

Healthy, vibrant, sweet, this salad is such a joy to eat. It is totally up to you how to chop the toppings, but I think it looks especially pretty to slice the apples, pears, and onion, rather than dicing them. Your choice. 

There are so many amazing combinations of fall/winter salads, which are your favorite? Let me know in the comments below for a chance to win a special discount and to be featured on our blog! 


  • 1 heart of romaine
  • 1 apple, thinly sliced 
  • 1 red pear, thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 cup walnuts, chopped
  • 4 oz crumbled feta (optional)





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