3 Delicious Fall Apple Recipes!

It’s finally apple season and I couldn’t be more excited!

To celebrate the start of the season, I’m sharing three of my favorite fall apple recipes below.

A fresh salad, a cozy soup and a healthy dessert. So whether you’re looking for quick fall dinner, a healthy lunch, or a cooking project for an afternoon at home, you’re in the right place!

Fall Salad with Apple Cider Dressing

This beautiful salad is my go-to recipe for the fall season (and all winter long). It comes together quickly and makes a lovely side salad. Sometimes we enjoy this as our main meal and top it with protein for an easy fall or winter meal.

For The Salad:

5 ounces baby spinach

1 large apple, sliced

1/2 small red onion, thinly sliced 

1/3 cup dried cranberries

1/3 cup roasted walnuts

4 ounces goat cheese

Apple Cider Dressing

1 clove garlic, crushed

1/4 cup extra virgin olive oil

1/4 cup raw apple cider vinegar

2 teaspoons raw honey

1 teaspoon Dijon mustard

salt and pepper to taste

In a spouted cup or mason jar, combine crushed garlic, olive oil, vinegar, honey, mustard, salt and pepper. Whisk or shake well. Place spinach in a large serving bowl. Top with sliced apples, sliced red onions, dried cranberries and toasted walnuts. Use your fingers to crumble the goat cheese over the top of the salad. Drizzle the dressing over the salad and gently toss it all together. Serve and enjoy!

Roasted Butternut Squash and Apple Soup

Incredibly creamy and nourishing roasted butternut squash apple soup is the perfect option for a quick, comforting dinner at home, and as an added bonus, it will make your house smell like the magic of fall!

3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)

2 onions chopped

2 apples peeled, seeded and chopped

2 tbsp. extra virgin olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

4 cups organic chicken broth or veggie broth for vegan

1/2 tsp. curry powder

Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.

Roast for 30 minutes, flipping halfway through.

Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.

Pour into a large pot and repeat with the second tray. Warm the soup over a medium-high heat d through. Adjust the seasonings and enjoy! Makes 6 cups (4-6 servings).

Healthy Apple Crumble

This healthy apple crumble is not overly sweet (it’s refined-sugar free) and is filled with apples, oats, nuts and cinnamon! Serve this simple apple recipe for breakfast with some plain Greek yogurt or with some vanilla ice cream for dessert!

5 large apples; cored and sliced into 1/4 inch pieces 

1 tsp. ground cinnamon

2 tbsp. fresh lemon juice

1 1/2 cups old fashioned oats

2/3 cup pecans halves

1/4 tsp. salt

3 tbsp. coconut oil

1/4 cup maple syrup

Pre-heat the oven to 350 (be sure the rack is in the middle of the oven) and coat a 8×8 baking dish with cooking coconut oil and set aside.

Place oats, pecans, coconut oil, salt, and maple syrup on a food processor that holds a minimum of 4 cups. Pulse the mixture until it starts to come together into a loose ball. Set aside. In a large bowl, combine sliced apples, cinnamon and lemon and gently toss until all of the apples are lightly coated in the lemon and cinnamon.Transfer apples into the greased baking dish and gently spread them out so they are even in the dish. Drop the nut topping over the top of the apples, using your fingers to distribute it evenly. Pop in the oven for 25-30 minutes or until the top is toasty brown and the apples are tender. Cool and enjoy!