Fresh picked apples are one of my favorite things about fall. Especially cooking with apples. Honey Crisp apples are just one of Mother Nature’s delightful distractions as she takes away the warmth of the summer.

This cookbook is my favorite this time a year. Literally a recipe for every day of the year. Though I mostly pull it out in fall when fresh picked apples are in abundance.

We are also always stocked with apple cider this time of year for warm drinks on the porch, brining pork, and baking. All. The. Things. Want a perfect fall salad? Start by roasting a squash. Delicata is my favorite, it is low maintenance and rich in flavor.

Cut the delicata in rings or half moons. Coat lightly with olive oil, seasons with salt, pepper, garlic and onion powder. Roast at 400° until soft and golden brown. It’s like candy!

While the squash is perfect as-is, it contributes to a delicious fall salad. Combined with the last batch of butter lettuce and dandelion greens from the garden as the base, sliced apples, pepita seeds, brie, and pickled red onions.

Apple cider and honey vinaigrette topped the salad with the perfect touch of acid and sweet with a subtle spicy finish. The rich and creamy squash paired with the crisp apples, crunch bite of pepitas, zip of the onion and dressing. It had it all! I used hot honey in my recipe, which added a nice bit of heat too.

Countless option for salad mixings. It would be amazing on this Apple Cashew Brie Salad. The vinaigrette also makes a great topping for a sweet potato, or mixed on this Red Swiss Chard with Apples.

Apple cider > PSL, convince me otherwise.