Go Back
+ servings
Beet and apple salad recipe with pomegranate dressing / Running in a Skirt

Beet and Apple Fall Salad

Julie Wunder
Harvest flavors are abundant in this beautiful fall salad! My Beet and Apple Salad may just be tasty enough to add to your holiday meal. It is a favorite in my household year-round.
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 4
Calories 291 kcal


  • 8 cups arugula
  • 2 small apples, cubed
  • 4-6 small roasted beets, halfed and sliced
  • ½ small red onion, sliced in half moons
  • ½ cup roasted pumpkin seeds
  • 1 small lemon
  • 1-2 tablespoons high quality extra virgin olive oil
  • 1-2 tablespoons pomegranate vinegar
  • salt and pepper to taste
  • 4 ounces crumbled goat cheese


  • Put the arugula, apple, beet, onion, pumpkin seed in a large bowl.
  • Squeeze the lemon directly over the salad. Also drizzle the olive oil and the pomegranate vinegar to taste/ preference. Use equal amounts.
  • Carefully toss the salad and season with salt and pepper to taste.
  • Add the goat cheese and give the salad a final toss before serving.
  • Serve immediately.


You can substitute red wine vinegar if you can't find pomegranate. To make vegan omit the goat cheese. If your lemons are large, you may only need half of it.


Calories: 291kcalCarbohydrates: 26gProtein: 12gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 13mgSodium: 219mgPotassium: 664mgFiber: 6gSugar: 17gVitamin A: 1320IUVitamin C: 18mgCalcium: 134mgIron: 3mg
Keyword Apple Fall Salad, Beet Fall Salad
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!