Fall Harvest on a Plate: Autumn Cranapple Salad with Blue Cheese

Fall is the season of abundance – apples at their peak, cranberries bursting with tart flavor, and greens that bring freshness to the table. When the air cools and leaves turn golden, I love creating recipes that balance comfort with brightness. This Cranapple Salad with Blue Cheese is exactly that: a dish that feels festive enough for a holiday spread yet simple enough for any night of the week.

This recipe also makes a special appearance in Trick-or-Doggy-Treat: A Chrissy the Shih Tzu Cozy Mystery by my dear friend Diane Wing – a story where flavors and friendships weave seamlessly into the mystery. You can even pick up Diane’s book at Binding Agents, Philadelphia’s one-of-a-kind cookbook shop that celebrates stories and flavors.

Cranapple Salad with Blue Cheese

Recipe by Chef Jacquie

Cranapple Syrup Ingredients

• Quart of apple cider
• 1 cup fresh cranberries
• 2 Tablespoons of sugar

Directions to make Cranapple Syrup

1. Over medium high heat, combine ingredients in medium sized sauce pot.

2.Bring to a boil and then turn the heat down to low and simmer until a thick syrup consistency is achieved, about 1-1/2-2 cups.  Let it completely cool before using.  Place in a sealed container and place in fridge until ready to use.  Can be made a few days ahead.

Vinaigrette Ingredients

• 3 Tablespoons apple cider vinegar
• 6 Tablespoons extra virgin olive oil
• 7 Tablespoons Cranapple syrup (recipe above)
• 1 teaspoon minced shallot
• Pinch of salt and pepper

Directions to make Vinaigrette

In a jar with a lid, add all ingredients and shake vigorously. Refrigerate until ready to use.

Salad Ingredients

• Baby spinach
• Butter lettuce
• Granny Smith apples, sliced
• Pistachios or almonds
• Cranapple Vinaigrette (recipe above)
• Blue Cheese (can substitute for goat or others)
• Onion, sliced (optional)

Directions to Make Salad:

1. Combine all ingredients, except cheese, in a large bowl
2. Toss until everything is coated with vinaigrette.
3. In the center of a chilled plate, arrange salad in a mound.
4. Sprinkle with crumbled Blue cheese on top.

Chef Jacquie’s Notes

This salad is a celebration of fall flavors: sweet-tart apples, crunchy pistachios, tangy cranberries, and the richness of blue cheese. It’s good enough for holiday gatherings but simple enough for a weeknight dinner.

Pair it with a cozy sweater, a glass of cider, and a good book—like Diane Wing’s Trick-or-Doggy-Treat. Find her book at Binding Agents – a Philadelphia gem where recipes and stories come alive together.