Why You’ll Love This Recipe

I love this recipe because it celebrates everything I enjoy about fall—fresh produce, warm flavors, and a mix of sweet and savory elements. The granola is what makes this salad extra special. It’s nutty, aromatic, and lightly spiced, adding an unexpected yet perfect balance to the fruit and greens. It’s simple to prepare and makes an impressive addition to any meal, whether I’m serving it as a side or a light main course.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salad
5 ounces baby spinach
1 honey crisp apple, sliced thinly
1 cup dried cranberries
1/4 cup shredded Parmesan
Poppyseed dressing
1 cup Savory Rosemary Sea Salt Cashew Granola (see recipe below)

Savory Rosemary Sea Salt Cashew Granola
1/4 cup canola oil
1 tablespoon maple syrup
1 egg white, beaten
1 1/2 cups old-fashioned rolled oats
1 (5-ounce) package PLANTERS® Rosemary & Sea Salt Cashews, rough chopped
1/2 cup shelled PLANTERS® pistachios, rough chopped
1/2 cup PLANTERS® dry roasted sunflower kernels
2 tablespoons sesame seeds
1 teaspoon Italian seasoning
Pinch red pepper flakes

Directions

For the Salad

Step 1
I place the baby spinach in a large bowl and add the thinly sliced apple, dried cranberries, and shredded Parmesan.

Step 2
I drizzle my favorite poppyseed dressing over the salad and toss everything together gently to coat the spinach without bruising it.

Step 3
I sprinkle a generous handful of the savory rosemary sea salt granola on top just before serving. The combination of crunchy, sweet, and salty flavors makes every bite a perfect taste of autumn.

For the Savory Rosemary Sea Salt Cashew Granola

Step 1
I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2
In a small bowl, I whisk together the canola oil, maple syrup, and beaten egg white until smooth.

Step 3
In a separate large bowl, I combine the oats, chopped cashews, pistachios, sunflower kernels, sesame seeds, Italian seasoning, and a pinch of red pepper flakes.

Step 4
I pour the oil mixture over the dry ingredients and stir until everything is evenly coated. Then I spread the mixture out in an even layer on the prepared baking sheet.

Step 5
I bake the granola for 25–30 minutes, stirring halfway through, until it turns fragrant and golden brown. I let it cool completely on the pan before breaking it into clusters. Once cooled, I store it in an airtight container until ready to use.

Servings and Timing

This recipe serves about 4 people as a main salad or 6 as a side. The granola takes around 5 minutes to prepare and 25–30 minutes to bake, while the salad itself comes together in about 10 minutes. In total, it’s ready in just 15 minutes once the granola is prepared.

Variations

Sometimes I add roasted butternut squash or sliced pears for extra autumn flavor. For more protein, I top the salad with grilled chicken or roasted chickpeas. If I want a creamier touch, I crumble in some goat cheese or feta. The granola is also versatile—I love making extra to use as a topping for soups or even over yogurt for a savory breakfast twist.

Storage/Reheating

I store the granola in an airtight container at room temperature for up to a week. The salad is best assembled fresh, but I sometimes prep the components in advance—keeping the spinach, fruit, and granola separate until just before serving. Once dressed, the salad should be eaten immediately so it stays crisp.

FAQs

Can I use store-bought granola?

Yes, but I prefer making it myself since the homemade version is less sweet and has that savory rosemary flavor that pairs perfectly with the salad.

Can I make the granola ahead of time?

Definitely. I make it a few days in advance and store it in a sealed jar—it stays crunchy and flavorful.

What kind of apples work best?

I love Honeycrisp for their sweetness and crunch, but Pink Lady or Fuji apples also work beautifully.

Can I make this vegan?

Yes, I replace the egg white in the granola with a tablespoon of aquafaba (chickpea liquid) and use vegan Parmesan or omit the cheese.

What dressing can I use besides poppyseed?

A light balsamic vinaigrette or a honey mustard dressing also works well.

How do I keep the apples from browning?

I toss the slices in a little lemon juice before adding them to the salad.

Can I add more greens?

Yes, I often mix spinach with arugula or baby kale for a bit of peppery flavor.

Can I use different nuts in the granola?

Absolutely. Almonds, walnuts, or pecans all make great substitutes.

What’s the best way to serve this salad?

I like serving it chilled, topped with a bit of extra Parmesan and granola for presentation.

Can I use instant oats instead of rolled oats for the granola?

I recommend using rolled oats for the best texture—instant oats tend to get too soft during baking.

Conclusion

This autumn salad with savory granola is one of my go-to recipes for when I want something fresh, seasonal, and full of flavor. I love how the sweet apples, tart cranberries, and nutty granola come together over a bed of tender spinach with creamy dressing. It’s a simple yet elegant salad that captures the essence of fall in every bite—and it’s just as satisfying as it is beautiful.