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Autumn Salad with Savory Granola

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This Autumn Salad with Savory Granola is a fresh, colorful, and texture-rich celebration of the season. Crisp spinach, sweet apple slices, tangy cranberries, and salty Parmesan come together under a creamy poppyseed dressing, topped with crunchy homemade rosemary-spiced granola. It’s the perfect balance of sweet, savory, and earthy flavors — ideal for a light lunch or festive side dish.

  • Total Time: 40 minutes
  • Yield: 4 main or 6 side servings

Ingredients

  • Salad
  • 5 oz baby spinach
  • 1 Honeycrisp apple, thinly sliced
  • 1 cup dried cranberries
  • ¼ cup shredded Parmesan
  • Poppyseed dressing, to taste
  • 1 cup Savory Rosemary Sea Salt Cashew Granola (recipe below)
  • Savory Rosemary Sea Salt Cashew Granola
  • ¼ cup canola oil
  • 1 tbsp maple syrup
  • 1 egg white, beaten
  • 1½ cups old-fashioned rolled oats
  • 1 (5 oz) pkg PLANTERS® Rosemary & Sea Salt Cashews, roughly chopped
  • ½ cup shelled PLANTERS® pistachios, roughly chopped
  • ½ cup PLANTERS® dry roasted sunflower kernels
  • 2 tbsp sesame seeds
  • 1 tsp Italian seasoning
  • Pinch red pepper flakes

Instructions

  1. Make the Granola: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a small bowl, whisk together oil, maple syrup, and egg white until smooth. In a large bowl, combine oats, cashews, pistachios, sunflower kernels, sesame seeds, Italian seasoning, and red pepper flakes. Pour the oil mixture over and stir to coat evenly. Spread on the baking sheet and bake for 25–30 minutes, stirring halfway through, until golden. Let cool completely, then break into clusters.
  2. Assemble the Salad: In a large bowl, add spinach, sliced apple, dried cranberries, and Parmesan. Drizzle with poppyseed dressing and toss gently to coat.
  3. Serve: Top with a generous sprinkle of savory rosemary sea salt granola just before serving. Enjoy immediately.

Notes

Add roasted butternut squash or sliced pears for more autumn flavor.

Top with grilled chicken or roasted chickpeas for added protein.

Make it vegan by replacing the egg white with aquafaba and omitting or substituting the cheese.

Use the granola as a crunchy topping for soups or yogurt, too.

Toss apple slices in lemon juice to prevent browning before assembling.

  • Author: Chloe Mae
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes (granola)
  • Category: Salad, Side Dish
  • Method: Tossed, Baked (for granola)
  • Cuisine: Modern American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 17 g
  • Sodium: 190 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 10 mg

Find it online: https://simpledishrecipe.com/autumn-salad-with-savory-granola/