Stemilt Autumn Harvest Fruit Salad

With so many hearty meals to enjoy in the autumn, I often find myself searching for light salads to balance out all the heavy means being served. I am a lover of roasted vegetable and warm fruit salads, and this Apple and Pear salad is a great mid week meal for those occasions when you are looking for something simple and light. Im using Stemilt world famous Fuji Apples and Bosc Pears because they are both harvested in early Fall, added extra freshness to this fall inspired salad.


For dressing
Brown sugar 4 Tablespoon
Apple cider vinegar 1 Cup (16 tbs)
Garlic clove 1
Juice of lemon 1/2
Olive oil 1 Cup (16 tbs)
Salt and pepper To Taste
For salad
Fuji apple 2 , thinly sliced, divided (Stemilt, as needed)
Bosc pear 2 , thinly sliced, divided (more or less as needed)
Salad greens/Romaine lettuce 100 Gram (as needed)
Pecans/Walnut 1/2 Cup (8 tbs) , roughly chopped
Dried cranberries 1/2 Cup (8 tbs)
Blue stilton cheese 1/4 Cup (4 tbs)



1. In a large salad bowl, place salad greens/ lettuce and top it with sliced apples, sliced pears, pecans, Blue Stilton and cranberries.


2. In a warm saucepan, add the apple cider vinegar, brown sugar and cook for 1-2 minutes until the sugar dissolves to create a caramelized sauce.

3. Then add ½ a thinly sliced Fuji apple, and pear along with grated garlic to the sauce. Cook for a further 2-3 minutes or until the garlic, apple, and pear slices are tender before adding the contents of the saucepan to a blender and blitz until smooth.

4. Into a shaker, pour the liquid and whisk in the olive oil, lemon juice, salt and pepper to compete the dressing.


5. While still warm, drizzle dressing over salad and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 574Calories from Fat 395

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 115 mg4.79%

Total Carbohydrates 45 g15%

Dietary Fiber 6 g24%

Sugars 35 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet