Oh wow, have you tried an Autumn Delight Salad? It’s colorful, fresh, and just feels like fall on a plate. I love how it brightens up my meal.

When I toss it together, the crisp veggies and sweet fruits smell amazing. I can’t help but sneak a taste while making it. It’s so fresh and yummy.

And the dressing? Oh my gosh, it’s so light and flavorful. I always want a bigger bowl because it’s just that good.

So, let’s make it together. It’s super easy, promise. Come on, I’ll show you how!

Why You’ll Love This Recipe

Seasonal Flavors: This salad is a celebration of fall produce with apples, persimmons (or yellow tomatoes), pomegranates, and the perfect touch of cinnamon and honey.
Healthy and Nutritious: Packed with vitamins and antioxidants, the fruits and greens are balanced with heart-healthy fats from olive oil and candied hazelnuts.
Easy to Make: With just a few components to prep, this dish comes together in a flash. Plus, it’s make-ahead friendly!
Perfect for All Occasions: Whether it’s a family dinner, a potluck, or Thanksgiving, this salad will impress everyone with its vibrant colors and delightful flavors.

Required Kitchen Tools

Before we start, let’s gather everything you’ll need to make this incredible Autumn Delight Salad.

Large Bowl: For mixing the salad ingredients and tossing everything together.
Small Bowl or Jar: For whisking together the dressing ingredients.
Whisk: To ensure the dressing emulsifies well and blends evenly.
Sauté Pan or Skillet: To make the candied hazelnuts.
Sharp Knife and Cutting Board: For slicing the apples, persimmons (or tomatoes), and preparing the pomegranate.

Ingredients

Here’s what you’ll need to make this delicious salad (exact measurements are provided in the recipe card below):

For the Candied Hazelnuts:

Coconut Sugar (2 1/5 tablespoons): This naturally sweet sugar will give the hazelnuts a caramelized touch without the refined sugar.
Raw Hazelnuts (1 cup): Soaked and dehydrated to soften and prepare for candied goodness. If you can’t find soaked hazelnuts, simply soak them overnight in water.
Cinnamon Powder (to taste): Adds a warm, spicy flavor that pairs perfectly with the autumn season.
Sea Salt (to taste): A pinch of salt helps balance the sweetness of the coconut sugar.
Water (2 tablespoons): To dissolve the sugar and help coat the nuts evenly.

For the Orange-Ginger Dressing:

Orange Juice (from 1 large orange): Freshly squeezed juice brings that citrusy zing that cuts through the richness of the other ingredients.
Apple Cider Vinegar (1 tablespoon): A bit of acidity to balance the sweet dressing and bring a touch of tanginess.
Honey (1 tablespoon): Adds a mild sweetness to the dressing that complements the earthiness of the nuts and greens.
Ginger (1-inch piece, grated): A warming spice that enhances the overall flavor of the salad with a refreshing bite.
Sea Salt (to taste): A small pinch to bring out the other flavors.
Olive Oil (3 tablespoons): A rich and healthy fat that helps bring everything together and provides a smooth texture for the dressing.

For the Salad:

Organic Salad Mix (1/2 pound): A blend of mixed greens will provide a fresh and crisp base.
Apple (1 crisp, thinly sliced): The tartness of the apple contrasts beautifully with the sweetness of the other ingredients.
Fuyu Persimmon or Yellow Tomato (1 medium, thinly sliced): Persimmon adds a delicate sweetness, while a yellow tomato can bring a tangy, juicy bite.
Pomegranate (1 small, cracked open and seeds separated): The pomegranate seeds add a burst of sweetness and a satisfying crunch.

Step-by-Step Instructions

1. Prepare the Candied Hazelnuts

To start, we need to make the candied hazelnuts, which will provide a delightful crunch and a touch of sweetness to our salad. Follow these steps:

Toast the Hazelnuts: In a pan, heat the raw hazelnuts over medium heat for a few minutes, shaking the pan occasionally to toast them evenly. This will bring out their natural flavor.
Coat with Coconut Sugar: Once the hazelnuts are lightly toasted, add the coconut sugar, cinnamon powder, and a pinch of sea salt. Stir constantly to ensure the sugar melts and coats the nuts evenly.
Add Water: Pour in 2 tablespoons of water to help the sugar dissolve and form a sticky coating on the nuts. Stir until everything is well combined, and the sugar has a syrupy consistency.
Cool and Set Aside: Once the hazelnuts are coated in the syrup, spread them on a piece of parchment paper to cool and harden.

2. Make the Orange-Ginger Dressing

While the candied hazelnuts are cooling, you can quickly prepare the dressing that will bring everything together.

Whisk the Dressing Ingredients: In a small bowl or jar, combine the freshly squeezed orange juice, apple cider vinegar, honey, grated ginger, and a pinch of sea salt. Whisk everything together until smooth.
Add Olive Oil: Gradually pour in the olive oil while whisking to emulsify the dressing. This will give it a creamy texture.
Taste and Adjust: Taste the dressing and adjust the seasoning if necessary. If you want more sweetness, add a little more honey. If you prefer more acidity, add a touch more vinegar.

3. Assemble the Salad

Now, it’s time to assemble the salad with all of your beautifully prepared ingredients.

Prepare the Salad Greens: Place the organic salad mix into a large bowl. If you prefer a larger variety of greens, feel free to mix it with arugula, spinach, or kale.
Add the Fruit: Layer the thinly sliced apple, persimmon (or yellow tomato), and pomegranate seeds over the greens. The contrast of colors will be striking, and the fruits will provide a balance of sweetness and tanginess.
Toss with Dressing: Drizzle the orange-ginger dressing over the salad and toss gently to coat everything evenly. Be sure not to overdress the salad; you want the fresh ingredients to shine.

4. Add the Candied Hazelnuts

Once the salad is dressed, sprinkle the candied hazelnuts over the top. These nuts will add the perfect crunch and sweetness that will make each bite delightful.

Serving and Decoration

This Autumn Delight Salad is as much about aesthetics as it is about flavor. Here are a few ideas to take the presentation to the next level:

Serve on a large platter instead of a bowl for a more elegant touch.
Garnish with extra pomegranate seeds for a pop of color and freshness.
Add fresh herbs like mint or basil for an herbal note.
Drizzle extra dressing on top for a visually appealing presentation.

Variations for Autumn Delight Salad

Add Protein: For a more filling meal, add grilled chicken, roasted turkey, or quinoa.
Use Different Nuts: If hazelnuts aren’t available, try candied pecans or walnuts for a similar crunch.
Try Different Fruit Combinations: Instead of persimmons, you can use figs or pears. Feel free to swap out the apple for a sweeter variety like Honeycrisp or Gala.

Storing Autumn Delight Salad

Candied Hazelnuts: Store any leftover candied hazelnuts in an airtight container at room temperature for up to a week. They make a great snack on their own, too!
Dressing: The orange-ginger dressing can be stored in a jar or container in the fridge for up to 5 days. Shake well before using.
Assembled Salad: I don’t recommend storing the salad once dressed, as the greens can wilt. However, you can store the prepped ingredients separately (greens, fruit, nuts, and dressing) and assemble the salad fresh when needed.

Nutritional Information

Here’s a breakdown of the nutritional information for the Autumn Delight Salad:

Nutrient	Amount per Serving
Calories	250
Protein	4g
Carbohydrates	35g
Fiber	6g
Sugars	22g
Fat	15g
Saturated Fat	2g
Sodium	200mg
Vitamin A	60% of DV
Vitamin C	40% of DV
Calcium	4% of DV
Iron	6% of DV

Conclusion

This Autumn Delight Salad is a true celebration of fall flavors. With its vibrant colors, sweet fruits, crunchy hazelnuts, and zesty dressing, it’s not only healthy but also incredibly satisfying. It’s perfect as a side dish for your Thanksgiving dinner or as a light lunch. I hope you enjoy making and eating this salad as much as I do. It’s the perfect way to embrace the season and enjoy the bounty of autumn produce.