Easy Watermelon Fruit Cake for Summer Celebrations

Easy Watermelon Fruit Cake for Summer Celebrations

There is something especially sweet about finding a new way to continue a family tradition.

Each month, I make a milestone cake to celebrate another month with our baby girl. For her eight-month milestone, I wanted to create something a little different. She had the sweetest outfit covered in colorful fruit, so instead of baking a traditional cake, I made a watermelon fruit cake to match.

This no-bake watermelon cake is made entirely from fresh fruit. Two watermelons are trimmed into tiers and decorated with raspberries, blueberries, strawberries, colorful grapes, and fresh mint. I served homemade whipped cream on the side for everyone who wanted a little something extra.

It was bright, playful, and perfect for an August celebration. It also turned out to be much easier to assemble than it looks.

Although I made this one for a baby milestone, it would also be beautiful for a summer birthday, brunch, baby shower, pool party, Fourth of July gathering, or backyard dinner. It is a refreshing alternative to a traditional cake and a simple way to make seasonal fruit feel celebration-worthy.

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Why You Will Love This Watermelon Fruit Cake

This is one of those ideas that looks impressive on the table without requiring complicated decorating skills.

You will love it because it is:

• Completely no-bake

• Made with fresh seasonal fruit

• Easy to customize for different celebrations

• Naturally colorful and beautiful

• Refreshing for warm summer days

• Simple to prepare ahead

• A fun alternative to a traditional birthday or milestone cake

• Easy to serve with whipped cream on the side

It is also a wonderful way to use a variety of summer fruit in one centerpiece instead of preparing a separate fruit tray.

Is Watermelon Fruit Cake Actually Cake?

Watermelon fruit cake is not a baked cake. Instead, trimmed rounds of watermelon are stacked to create the shape of a tiered cake and then decorated with fresh fruit.

The watermelon acts as both the structure and the dessert. Toothpicks help secure some of the berries and grapes, while fresh mint adds color and makes the finished cake feel extra special.

Because I wanted the watermelon and fruit to remain the focus, I did not frost the cake. I prepared whipped cream separately and served it alongside each slice.

What You Will Need

For the Watermelon Cake

• 2 seedless watermelons in different sizes

• 1 cup raspberries

• 1 cup blueberries

• 1 cup grapes in various colors

• 1 cup strawberries

• Fresh mint, for garnish

• Toothpicks, as needed to secure the fruit

For Serving

• Homemade whipped cream, optional

The fruit amounts are flexible. You may use a little more or less depending on the size of your watermelons and how full you would like the cake to look.

Kitchen Tools

• Large cutting board

• Sharp chef’s knife

• Small paring knife

• Paper towels

• Cake stand or large serving platter

• Toothpicks

• Small bowls for organizing the fruit

I have linked the knives, cutting boards, cake stands, serving pieces, and other kitchen tools I use most often in my Kitchen Essentials and Summer Entertaining shelves.

How to Choose the Best Watermelons

For a two-tier watermelon cake, choose two seedless watermelons in noticeably different sizes. The larger one will become the bottom tier, and the smaller one will sit on top.

Look for watermelons that:

• Feel heavy for their size

• Have a creamy yellow field spot

• Have a firm rind without soft areas

• Are relatively round and evenly shaped

• Sound deep and hollow when tapped

A round watermelon is generally easier to trim into a cake shape than a long oval watermelon.

How to Prepare the Fruit

Wash and dry all of the berries, grapes, strawberries, and mint before beginning.

The fruit needs to be completely dry before it is added to the watermelon. Excess water can make the surface slippery and prevent the fruit from staying in place.

Remove the green tops from the strawberries. You may leave smaller strawberries whole and halve or quarter larger ones.

Leave the raspberries and blueberries whole. Grapes can remain whole for decorating, but they should be cut into age-appropriate pieces before serving to babies or young children.

How to Make a Watermelon Fruit Cake

Step 1: Trim the Larger Watermelon

Place the larger watermelon on a sturdy cutting board.

Cut a thin slice from the top and bottom to create two flat surfaces. Stand the watermelon upright and carefully cut away the rind and white portion, following the curve of the fruit.

Continue trimming until you have an even cylinder approximately 4 to 5 inches tall.

Pat the entire watermelon tier dry with paper towels.

Step 2: Create the Top Tier

Repeat the same process with the smaller watermelon.

Trim the second watermelon into a shorter and narrower cylinder that will sit securely on top of the first tier.

Pat it thoroughly dry with paper towels.

Step 3: Stack the Watermelon Tiers

Transfer the larger watermelon tier to a cake stand or serving platter.

Center the smaller tier on top. The natural weight of the watermelon should keep it in place, but you may insert a few long wooden skewers vertically through both tiers for additional stability.

Step 4: Decorate with Fresh Fruit

Begin decorating the cake with strawberries, grapes, raspberries, and blueberries.

Use toothpicks to secure individual pieces of fruit around the sides of the watermelon. Press each toothpick partly into the fruit first and then carefully insert it into the watermelon.

Arrange additional fruit around the top tier and the base of the cake. Alternate colors, shapes, and sizes to create a full, natural appearance.

Step 5: Add Fresh Mint

Tuck small mint leaves between the fruit and around the base of the cake.

Use mint sparingly so it adds a fresh green accent without overwhelming the fruit.

Step 6: Chill Until Serving

Refrigerate the finished cake until you are ready to serve it.

For the freshest appearance, assemble the cake within a few hours of your celebration.

Serve chilled with homemade whipped cream on the side.

Homemade Whipped Cream for Serving

I kept the watermelon cake completely unfrosted and served whipped cream separately. This allowed the fruit to remain bright and fresh while giving everyone the option to add a spoonful of cream to their slice.

To make a simple homemade whipped cream, beat the following ingredients together until soft or medium peaks form:

• 1 cup cold heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

Keep the whipped cream refrigerated until serving.

Amanda’s Tips

Dry Everything Thoroughly

The watermelon and decorative fruit must be dry. Moisture makes it more difficult for the tiers and decorations to remain secure.

Use Watermelons in Different Sizes

Choosing one large watermelon and one smaller watermelon will make the finished cake look naturally tiered and balanced.

Trim Slowly

It is easier to remove more watermelon than it is to repair a tier that has been trimmed too narrowly. Cut away the rind gradually and rotate the watermelon as you work.

Assemble It on the Serving Stand

Once the watermelon is decorated, it becomes heavy and difficult to move. Stack and decorate the tiers directly on the cake stand or platter you plan to use.

Keep It Chilled

Watermelon tastes best cold and will hold its shape more reliably when chilled.

Remove Every Toothpick Before Serving

Keep track of where the toothpicks are inserted and remove all of them before slicing or serving the fruit.

Prepare Fruit Safely for Children

Whole grapes and some berries can be choking hazards for babies and young children. Remove all toothpicks and skewers, then cut the fruit into developmentally appropriate pieces before serving. Always supervise young children while they eat.

How Far Ahead Can You Make a Watermelon Cake?

The watermelon tiers can be trimmed several hours before decorating.

After trimming, pat them dry, wrap them gently, and refrigerate them separately. Prepare and dry the decorative fruit at the same time.

For the best presentation, stack and decorate the cake two to four hours before serving. Watermelon naturally releases moisture, so I would not fully assemble it the night before.

How to Store Leftovers

Remove all toothpicks and skewers before storing leftovers.

Cut the remaining watermelon into slices or cubes and transfer it to an airtight container. Store it in the refrigerator for up to three days.

Store the whipped cream separately in a covered container in the refrigerator.

The cake will not retain its original tiered appearance after it has been sliced, but the leftover fruit is perfect for snacks, smoothies, fruit salad, or breakfast.

Watermelon Cake Decorating Variations

Red, White, and Blue Watermelon Cake

Decorate with strawberries, raspberries, blueberries, and whipped cream on the side for a Fourth of July celebration.

Pastel Baby Shower Cake

Use pale green grapes, strawberries, raspberries, and small mint leaves for a soft garden-inspired presentation.

Tropical Watermelon Cake

Decorate with mango, kiwi, pineapple, grapes, and toasted coconut.

Farmers Market Watermelon Cake

Use whatever berries, stone fruit, grapes, and herbs look best at your local farmers market that week.

One-Tier Watermelon Cake

For a smaller gathering, use one watermelon and create a single short cake tier. Decorate the top and sides using the same method.

What to Serve with Watermelon Cake

This fresh fruit cake works especially well as part of a summer brunch or outdoor gathering. Serve it alongside:

• Homemade whipped cream

• Yogurt parfaits

• Pastries or muffins

• Lemonade

• Iced tea

• Iced coffee

• A brunch board

• Tea sandwiches

• A summer charcuterie board

For more seasonal inspiration, you may also enjoy my Blueberry Peach Streusel Bread, Blueberry Pie Overnight Oats, Peach Cobbler Overnight Oats, and Iced Cherry Cobbler Latte.

Frequently Asked Questions

Can I make a watermelon cake the night before?

You can trim the watermelon and prepare the fruit the night before, but I recommend stacking and decorating it on the day you plan to serve it.

How do I keep the watermelon tiers from sliding?

Dry both tiers thoroughly and keep them chilled. Long wooden skewers may be inserted through the center for additional support, but they must be removed before slicing.

Do I need to frost a watermelon cake?

No. This version is intentionally left unfrosted. Whipped cream is served on the side so guests can add it to individual portions.

Can I use other fruit?

Yes. Blackberries, kiwi, peaches, pineapple, mango, and cherries can all be used. Choose fruit that is firm enough to hold its shape.

How long can watermelon cake sit outside?

On a warm day, keep it outdoors only while serving. Return any leftovers to the refrigerator as soon as possible.

Can I make this as a smash cake?

A small watermelon tier can be used as a fresh-fruit celebration cake, but all toothpicks and skewers must be removed first. Fruit should be prepared appropriately for the child’s age and eating abilities.

Can I transport a watermelon cake?

It is safest to transport the trimmed tiers and decorative fruit separately, then assemble the cake at your destination. A completed two-tier watermelon cake is heavy and can shift during transportation.

How do I slice a watermelon cake?

First remove all decorative toothpicks and support skewers. Lift off the top tier and slice each tier separately into wedges or smaller pieces.

A Note From Amanda

I love finding small ways to make ordinary moments feel worth celebrating.

This watermelon cake was created for our daughter’s eight-month milestone and inspired by the colorful fruit outfit she wore for her monthly photos. It was a little different from the cakes I usually make for her, but that is part of what made it so memorable.

The finished cake was simple, seasonal, and filled with everything that feels like August. It reminded me that traditions do not need to look exactly the same each time to remain meaningful.

Sometimes the sweetest memories begin with two watermelons, a table covered in fruit, and another reason to gather the people you love.

Printable Watermelon Fruit Cake Recipe

Whether you are making this for a summer birthday, baby milestone, shower, backyard gathering, or family brunch, I have included the complete printable recipe below.

It includes the exact fruit I used, simple step-by-step instructions, and my best tips for building and decorating a two-tier watermelon cake.

Recipe Card Copy

Two-Tier Watermelon Fruit Cake

A refreshing no-bake celebration cake made with two tiers of fresh watermelon, colorful berries, grapes, strawberries, and mint.

Prep Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12

Ingredients

• 2 seedless watermelons in different sizes

• 1 cup raspberries

• 1 cup blueberries

• 1 cup grapes in various colors

• 1 cup strawberries

• Fresh mint, for garnish

• Toothpicks, as needed

Optional Whipped Cream for Serving

• 1 cup cold heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Wash and thoroughly dry all of the fruit and mint.

2. Cut a thin slice from the top and bottom of the larger watermelon. Stand it upright and carefully remove the rind and white portion. Trim it into an even cylinder approximately 4 to 5 inches tall.

3. Repeat with the smaller watermelon, creating a shorter and narrower cylinder for the top tier.

4. Pat both watermelon tiers completely dry with paper towels and chill for approximately 30 minutes.

5. Place the larger tier on a cake stand or serving platter. Center the smaller tier on top. Add long wooden skewers for support when needed.

6. Decorate the cake with raspberries, blueberries, grapes, and strawberries. Use toothpicks to secure fruit to the sides.

7. Tuck fresh mint around the fruit and base of the cake.

8. Refrigerate until ready to serve.

9. For the optional whipped cream, beat the cold heavy cream, powdered sugar, and vanilla until soft or medium peaks form. Refrigerate until serving.

10. Remove every toothpick and skewer before slicing. Serve the watermelon cake chilled with whipped cream on the side.

Amanda’s Tips

• Choose one large and one smaller seedless watermelon for balanced tiers.

• Pat the watermelon and decorative fruit completely dry.

• Assemble the cake directly on its serving stand.

• Decorate it no more than a few hours before serving.

• Remove all toothpicks and support skewers before slicing.

• Cut grapes and other fruit into age-appropriate pieces before serving to young children.

Made with love for the people you love.

Creamy Broccoli Cheddar Soup Recipe

There is something about a warm bowl of homemade broccoli cheddar soup that instantly feels like comfort food. Creamy, cheesy, filled with tender broccoli and carrots, and hearty enough to make a meal on its own, this is one of those soup recipes I come back to when we want something warm and satisfying.

My version is made with fresh broccoli, shredded carrots, chicken bone broth, heavy cream, and plenty of cheddar cheese. I also use a simple butter and flour base to give the soup that thick, creamy consistency you want from broccoli cheddar soup without making it overly complicated.

It's easy enough for a weeknight dinner but also one of those recipes that feels especially good on a cold or rainy day. Add warm bread on the side and dinner is done.

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Why You’ll Love This Broccoli Cheddar Soup

There are plenty of versions of broccoli cheddar soup, but I love keeping mine relatively simple and letting the broccoli and cheddar be the stars.

Fresh broccoli gives the soup texture and heartiness, while shredded carrots add just a little natural sweetness. I use chicken bone broth or chicken stock instead of water for a more flavorful base, and heavy cream gives everything that rich, creamy consistency.

Then, of course, there’s the cheddar.

Once it melts into the broth, everything comes together into a thick, cheesy soup that feels substantial enough to serve as dinner rather than just a starter.

You can also adjust the texture depending on what your family prefers. Leave all of the vegetables intact for a chunky broccoli cheddar soup, or use an immersion blender to blend some of the broccoli into the broth for a smoother, thicker consistency.

What You’ll Need to Make Broccoli Cheddar Soup

One of the things I love about this recipe is that you don’t need a huge ingredient list.

Fresh broccoli is the base of the soup, so I like to cut the florets fairly small. They’ll cook more evenly and you’ll get broccoli in every spoonful rather than having to navigate huge pieces.

Shredded carrots add color, texture, and a subtle sweetness that works so well with the sharp cheddar.

For the liquid, I use chicken bone broth or chicken stock. Either works beautifully, although bone broth can add a little extra richness.

And for that signature creamy texture, I use heavy cream along with a simple roux made from salted butter and flour.

Finally, freshly shredded cheddar cheese melts into the soup at the end.

The Secret to a Creamy Broccoli Cheddar Soup

The texture is one of the most important parts of a good broccoli cheddar soup. You want it creamy and thick enough to feel indulgent without turning it into cheese sauce.

The butter and flour create a simple roux at the beginning of this recipe. Once the broth and heavy cream are added, that roux helps thicken the entire soup as it simmers.

If you want an even thicker soup, an immersion blender is one of my favorite tricks.

Once the broccoli is tender, blend just a portion of the soup before adding the cheddar. This thickens the broth naturally while still leaving plenty of broccoli and carrots intact.

Of course, if your family prefers a completely smooth soup, you can blend more of it. If you love a chunky broccoli cheddar soup, skip the blender altogether.

There really isn’t a wrong answer here.

What Is the Best Cheese for Broccoli Cheddar Soup?

I recommend using a flavorful cheddar cheese and shredding it yourself.

Sharp cheddar will give you a stronger cheese flavor, while medium cheddar will make the soup a little milder. Either works, so use whichever your family prefers.

Whenever possible, I like to start with a block of cheddar rather than pre-shredded cheese. Freshly grated cheddar generally melts more smoothly into soups and sauces.

Another important tip is to keep your heat low once you add the cheese.

You don’t want the soup rapidly boiling while the cheddar melts. Instead, stir it into the hot soup over low heat until it becomes smooth and creamy.

What to Serve With Broccoli Cheddar Soup

My favorite way to serve broccoli cheddar soup is with something warm and crusty for dipping. A loaf of homemade bread turns a bowl of soup into such a simple but comforting dinner.

My Garlic & Herb Focaccia Bread would be delicious alongside it, or you can make my Beginner’s Sourdough Bread if you want a classic crusty loaf.

For something lighter on the side, try my Pear & Walnut Salad with Honey Mustard Dressing or Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans.

You can also keep things incredibly simple with a warm baguette, crackers, or even a grilled cheese sandwich on the side.

My Favorite Soup-Making Essentials

I make homemade soup all throughout the cooler months, so there are a few kitchen pieces I find myself reaching for again and again. A good pot, immersion blender, ladle, soup bowls, and a few simple prep tools make everything from creamy soups to hearty slow cooker recipes so much easier.

I gathered my favorite soup-making essentials together below if you’re looking for any of the pieces I use in my own kitchen.

Tips for the Best Broccoli Cheddar Soup

A few simple things will help give you the best texture and flavor every time you make it.

Cut your broccoli into smaller florets. This helps it cook evenly and makes the finished soup much easier to eat.

Give the flour a minute to cook. After adding it to the butter and onions, let it cook for about a minute before adding your liquid. This helps eliminate the raw flour flavor.

Shred your own cheese if possible. Freshly grated cheddar tends to melt much more smoothly.

Blend before adding the cheese. If you want to use an immersion blender, blend the soup once the broccoli is tender and then add your cheddar.

Keep the heat low once the cheddar goes in. Gentle heat helps the cheese melt into a smooth, creamy soup.

Taste before adding additional salt. Broth and cheddar both contribute saltiness, so taste the finished soup and adjust if needed.

How to Make Broccoli Cheddar Soup

Making homemade broccoli cheddar soup is much easier than you might think.

Start by melting your butter in a large pot over medium heat. Add the diced onion and let it cook until softened and translucent.

Next, add the flour and seasonings. Stir everything together and allow the flour to cook for about one minute.

Slowly pour in your chicken bone broth or chicken stock, stirring as you go. Then add the heavy cream, broccoli, and carrots.

Cover the pot, reduce the heat, and let everything gently simmer until the broccoli is tender.

At this point, you can use an immersion blender if you want a smoother or thicker soup. Once you have the texture you like, lower the heat and gradually stir in the shredded cheddar.

As soon as the cheese is melted and the soup is creamy, it’s ready to serve.

Creamy Broccoli Cheddar Soup Recipe

Ingredients

• 2 heads broccoli, florets cut into small pieces

• 1 yellow onion, diced

• 1 cup shredded carrots

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 32 ounces chicken bone broth or chicken stock

• ¼ cup salted butter

• 2 tablespoons all-purpose flour

• 2 cups heavy cream

• 6 ounces cheddar cheese, freshly shredded

Instructions

1. Sauté the onion.
Add the butter to a large pot or Dutch oven over medium heat. Once melted, add the diced onion and cook for approximately 3–4 minutes, or until softened and translucent.

2. Make the roux.
Sprinkle the flour, sea salt, black pepper, and garlic powder over the onions. Stir continuously for approximately 1 minute to coat the onions and cook the flour.

3. Add the liquids.
Slowly pour in the chicken bone broth while stirring to help keep the soup smooth. Add the heavy cream and stir until combined.

4. Add the vegetables.
Add the broccoli florets and shredded carrots. Stir everything together.

5. Simmer.
Cover the pot and reduce the heat to low. Allow the soup to gently simmer for approximately 20–30 minutes, or until the broccoli is tender.

6. Blend, if desired.
For a smoother and slightly thicker soup, use an immersion blender to blend some or all of the vegetables directly in the pot. For a chunkier broccoli cheddar soup, leave the vegetables as they are.

7. Add the cheddar.
Keep the soup over low heat and gradually stir in the freshly shredded cheddar cheese. Continue stirring until the cheese has completely melted and the soup is creamy.

8. Taste and serve.
Taste and adjust the seasoning if needed. Spoon into bowls, top with a little additional shredded cheddar if desired, and serve warm.

How to Store and Reheat Broccoli Cheddar Soup

If you have leftovers, transfer the soup to an airtight container and refrigerate it promptly. It will keep well in the refrigerator for about 3–4 days.

Because this soup contains heavy cream and cheddar, I recommend reheating it gently rather than bringing it to a hard boil.

Add your leftovers to a saucepan and warm over low to medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably in the refrigerator, you can add a small splash of broth or cream until it reaches the consistency you like.

You can freeze broccoli cheddar soup, although cream-and-cheese-based soups can sometimes have a slightly different texture once thawed.

If you do freeze it, let the soup cool, transfer it to a freezer-safe airtight container, and leave a little room for expansion. Thaw overnight in the refrigerator before gently reheating it on the stovetop.

Frequently Asked Questions

Can I make broccoli cheddar soup ahead of time?

Yes. You can make this soup ahead and keep it refrigerated in an airtight container for about 3–4 days. Reheat it gently on the stovetop before serving.

Can I use frozen broccoli?

Fresh broccoli is my preference for this recipe, but frozen broccoli can work when needed. Because frozen broccoli is already partially softened, you may find that it cooks more quickly than fresh.

Do I have to blend broccoli cheddar soup?

Not at all. Blending is completely optional. Leave the vegetables whole for a chunkier soup, blend a small portion for a thicker broth, or blend more for a smoother consistency.

Why isn't my cheddar melting smoothly?

High heat can make cheese-based soups grainy. Lower the heat before adding the cheddar and stir it in gradually. Freshly shredded cheese also tends to melt more smoothly than packaged shredded cheese.

More Cozy Soup Recipes You’ll Love

If you loved this creamy broccoli cheddar soup, here are a few more cozy soup recipes to make next:

• Comfort in a Bowl: Shepherd’s Pie Soup

• Deliciously Creamy Basil Tomato Soup

• Easy & Flavorful Chicken Tortilla Soup

• Bring the Heat with This Spicy Tortellini Soup

• Delicious One-Pot Italian Lasagna Soup

• French Onion & Shallot Soup

• Mom’s Favorite Minestrone Soup

• Creamy Corn Chowder Soup

• Italian Sausage, Potato & Kale Soup

• Creamy Cheddar Cauliflower Soup

There’s something so comforting about having a collection of homemade soup recipes to turn to when the weather cools down. Whether you’re looking for something creamy and cheesy like this broccoli cheddar soup or a hearty soup that can serve as dinner on its own, these are the kinds of recipes I love gathering around the table with my family.

Shop My Favorite Soup Essentials

If you're working your way through more of my soup recipes, you can find the cookware, serving pieces, and kitchen essentials I use for homemade soup all together under my Soup & Slow Cooker Essential guide.

Save This Recipe

Whether you're planning ahead for a cozy weeknight dinner or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Freezer Breakfast Burritos for Easy Meal Prep

A hearty make-ahead breakfast filled with crispy potatoes, sausage, eggs, spinach and melted cheese.

Some mornings call for a breakfast you can grab from the freezer, heat up and have on the table in minutes. These freezer breakfast burritos are one of my favorite ways to make that happen.

They're filled with crispy seasoned potatoes, savory breakfast sausage, spinach, fluffy eggs and Colby Jack cheese, all wrapped inside a warm tortilla. I love making a batch ahead of time and keeping them in the freezer for mornings when cooking a full breakfast just isn't happening.

They're filling, easy to reheat and especially nice to have tucked away for busy mornings when everyone is hungry at once.

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Why You'll Love These Freezer Breakfast Burritos

There is a lot to love about having homemade breakfast waiting in the freezer.

• Perfect for meal prep: Make a batch once and have breakfast ready for the days ahead.

• Hearty and filling: Eggs, sausage, potatoes and cheese make these feel like a real breakfast rather than a quick snack.

• Easy to reheat: Pull out what you need and warm them up when you're ready to eat.

• Made with simple ingredients: Nothing complicated — just classic breakfast ingredients that work really well together.

• Great for the whole family: They're easy to serve as-is or pair with fruit, salsa or your favorite breakfast sides.

What's Inside These Breakfast Burritos

The filling is what makes these so good. Instead of using eggs alone, I make a hearty skillet mixture with potatoes, sausage, spinach and eggs.

Red Potatoes

Cut the potatoes into small, evenly sized pieces. The smaller you dice them, the easier it is to get those delicious crispy edges — and in my opinion, the crispier the potatoes, the better.

Breakfast Sausage

Ground breakfast sausage gives the burritos so much flavor and makes them filling enough to carry you through the morning.

Eggs

Twelve eggs bring everything together and give us enough filling to make a large batch of burritos at once.

Spinach

I love adding spinach because it cooks right into the filling and adds a little freshness without taking away from that classic breakfast-burrito flavor.

Colby Jack Cheese

Colby Jack melts beautifully inside the warm burrito. I like shredding the cheese and placing it directly onto the tortilla before adding the hot filling.

The Secret Is Getting the Potatoes Crispy

The potatoes are one of my favorite parts of these burritos, so don't rush them.

Heat a large skillet over medium heat with olive oil, then add your diced potatoes and onion. Season everything with salt, pepper, garlic powder and onion powder.

Once they're coated, give the potatoes time to sit against the hot pan rather than constantly stirring them. That's what helps create those golden, crispy edges.

Check and toss them about every five minutes, adding a little more olive oil if the pan becomes too dry.

Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

ook the Sausage

While the potatoes are cooking, heat a second skillet over medium heat with a little olive oil.

Add the ground sausage and cook it until completely browned, breaking it into small pieces as it cooks.

Once the sausage is cooked through, add it to the skillet with the potatoes and onions.

Add the Spinach and Eggs

Stir the chopped spinach into the potato and sausage mixture and cook just until it begins to soften.

Whisk the eggs separately and pour them into the skillet.

Cook everything together until the eggs are completely cooked, gently stirring so the sausage, potatoes, spinach and eggs are evenly distributed throughout the filling.

At this point, you have one very good breakfast skillet — but we're turning it into something even more convenient.

How to Assemble Breakfast Burritos

Lay out your tortillas and add shredded Colby Jack cheese down the center of each one.

Spoon approximately 1 cup of the breakfast mixture over the cheese.

Fold the sides of the tortilla inward, then roll everything tightly into a burrito.

I like to take this one step further and place each rolled burrito seam-side down in a warm skillet. Toast it briefly on both sides until the tortilla is lightly golden and crisp.

Not only does this make the tortilla taste better, but it also helps seal the burrito closed.

How to Freeze Breakfast Burritos

The most important thing is to let the burritos cool before wrapping them for the freezer. Wrapping them while they're still hot can trap steam and moisture inside.

Once cooled, wrap each burrito individually in parchment paper. Place the wrapped burritos together in a freezer-safe zip-top bag, remove as much excess air as possible and seal.

I also like to write the date on the bag so I know when I made them.

Then they're ready to grab whenever you need an easy breakfast.

How to Reheat a Frozen Breakfast Burrito

You have a few options depending on how much time you have.

For the oven: Remove the parchment and place the burrito on a baking sheet. Heat at 350°F until the center is completely warmed through, approximately 25–30 minutes.

For a quicker morning: You can also use the microwave. Remove the parchment, wrap the burrito in a slightly damp paper towel and microwave until heated through, flipping halfway if needed. Microwave times will vary depending on your appliance.

For an extra-crispy tortilla, warm the burrito in the microwave first and then finish it for a minute or two in a hot skillet.

Amanda's Quick Tips

Dice the potatoes small. Smaller pieces cook more evenly and give you more of those crispy golden edges.

Don't constantly stir the potatoes. Letting them sit against the skillet is what gives them time to brown.

Let everything cool before freezing. This helps prevent excess moisture and keeps the tortillas from becoming soggy.

Don't skip the skillet at the end. Lightly crisping the finished burritos adds great texture and helps keep them rolled.

Freeze individually. Wrapping each burrito separately means you can pull out exactly as many as you need.

Shop My Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

Freezer Breakfast Burritos

Serves 8–10

Ingredients

• 8 oz ground breakfast sausage

• 2 pounds red potatoes

• 3 cups chopped spinach

• 1 large onion, diced

• 12 eggs

• Olive oil

• Sea salt, to taste

• Black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup shredded Colby Jack cheese

• 10 large burrito-size tortillas

Instructions

1. Place a large skillet over medium heat. Cut the red potatoes into small, bite-size pieces. The smaller you cut the potatoes, the crispier they'll become.

2. Add about 1 tablespoon olive oil to the heated skillet and coat the bottom of the pan. Add the potatoes and diced onion. Season with sea salt, black pepper, garlic powder and onion powder and toss to coat everything in the olive oil and seasonings.

3. Allow the potatoes to cook and develop crispy edges, checking and tossing them approximately every 5 minutes. Add additional olive oil as needed.

4. While the potatoes cook, heat a medium skillet over medium heat. Add approximately 1 tablespoon olive oil followed by the ground sausage. Cook the sausage, breaking it into small pieces, until completely cooked through.

5. Add the cooked sausage to the skillet with the potatoes and onions.

6. Stir in the chopped spinach and cook until softened.

7. Whisk the eggs in a separate bowl, then pour them over the potato and sausage mixture. Cook, gently stirring, until the eggs are completely cooked.

8. Lay out the tortillas and sprinkle shredded Colby Jack cheese down the center of each.

9. Add approximately 1 cup of the potato, sausage and egg mixture over the cheese.

10. Fold and roll each tortilla tightly into a burrito.

11. Place each burrito seam-side down in a small skillet over medium heat and cook briefly on both sides until the tortilla is lightly golden and crisp.

12. Remove from the skillet and allow the burritos to cool completely before storing.

13. Wrap each burrito individually in parchment paper and place them in a freezer-safe zip-top bag. Refrigerate or freeze until ready to reheat and enjoy.

What to Serve With Breakfast Burritos

These are filling enough to be breakfast all on their own, which is part of why I love having them ready to go.

When we have a little more time, I like serving them with fresh fruit and salsa. You could also add sliced avocado, sour cream or hot sauce after reheating.

For especially busy mornings, though, I'm perfectly happy handing everyone a warm breakfast burrito and calling breakfast done.

Frequently Asked Questions

Can you freeze homemade breakfast burritos?

Yes. These burritos are specifically designed to be made ahead and frozen. Let them cool completely, wrap them individually and store them together in a freezer-safe bag.

How do you keep frozen breakfast burritos from getting soggy?

Allow the filling and assembled burritos to cool before wrapping them. Trapped steam creates moisture, which can make the tortillas soggy after freezing and reheating.

It also helps to cook the potatoes until they're nicely browned and avoid adding watery ingredients to the filling.

Should I thaw breakfast burritos before reheating?

You don't have to. They can be reheated directly from frozen, although they will take longer than a refrigerated or thawed burrito.

Can I keep these breakfast burritos in the refrigerator instead?

Absolutely. If you know you'll eat them within the next few days, store the individually wrapped burritos in the refrigerator rather than freezing them.

Can I change the filling?

Yes. That's one of the best things about breakfast burritos. You can adjust the cheese, vegetables or breakfast meat to suit your family. Just be mindful of ingredients with a lot of moisture if you plan to freeze them.

More Breakfast Recipes You'll Love

If you love having something homemade waiting for you in the morning, here are a few more breakfast recipes from my kitchen:

Butternut Squash Breakfast Hash

A hearty, savory breakfast that's especially good during the cooler months.

Sausage English Muffins

Another easy, satisfying breakfast that's great for busy mornings.

Blueberry Pie Overnight Oats

An easy make-ahead option for mornings when you're craving something a little sweeter.

Peach Cobbler Overnight Oats

A simple prep-ahead breakfast filled with fresh peach flavor.

Save This Recipe

Whether you're stocking the freezer for a busy season, preparing for back-to-school mornings or simply trying to make weekday breakfasts a little easier, I've included a printable recipe card below so you can save, print and come back to this recipe whenever you need it.

A Note From Amanda

There is something so satisfying about opening the freezer on a busy morning and realizing breakfast is already made.

These breakfast burritos are one of those simple recipes that make everyday family life just a little easier. They're hearty, comforting and made with ingredients we genuinely love — but what I appreciate most is the time they give back to me later.

I hope they become one of those recipes you make again and again, whether you're preparing for a busy week, feeding hungry little ones in the morning or simply taking care of your future self.

"She gets up while it is still night; she provides food for her family."
Proverbs 31:15

Made with love for the people you love.

Brown Butter Oatmeal Cookies with Espresso Drizzle

Soft and chewy oatmeal cookies made with nutty brown butter and finished with a sweet espresso glaze.

There are oatmeal cookies — and then there are brown butter oatmeal cookies with espresso drizzle.

These have everything I want in a really good cookie: crisp golden edges, a soft and chewy center, plenty of old-fashioned oats and the rich, almost caramel-like flavor that comes from browning the butter first. Then they're finished with a sweet espresso drizzle that makes them feel just a little more special.

The espresso doesn't overpower the cookie. Instead, that hint of coffee balances the sweetness and pairs so well with the warm, nutty flavor of the brown butter.

They're the kind of cookie I'd happily make for an afternoon at home, add to a holiday cookie tray or serve alongside a really good cup of coffee.

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Why You'll Love These Brown Butter Oatmeal Cookies

There are a few things that make these cookies especially good.

• Brown butter adds incredible flavor. Taking a few extra minutes to brown the butter gives these oatmeal cookies a deep, nutty richness.

• They're wonderfully chewy. Old-fashioned oats give the cookies plenty of texture while the centers stay soft.

• The espresso drizzle is something special. Sweet icing with espresso powder gives a classic oatmeal cookie an unexpected finish.

• They're easy enough for everyday baking. The flavors feel elevated, but the actual ingredients and method are simple.

• They're made for coffee lovers. A cookie with espresso icing alongside your afternoon coffee? Yes, please.

Ingredient Notes

Butter

We're using two sticks of butter and browning them before making the dough. This is what gives these cookies their signature toasted, nutty flavor.

Dark Brown Sugar

I use considerably more dark brown sugar than granulated sugar in this recipe. Dark brown sugar brings moisture, richness and that deeper molasses flavor that works beautifully with both the oatmeal and brown butter.

Old-Fashioned Oats

Use old-fashioned oats rather than quick-cooking oats. They provide the hearty texture and chew that I want in an oatmeal cookie.

Vanilla

Vanilla goes into both the cookie dough and the espresso icing. It softens the stronger flavors and brings everything together.

Espresso Powder

Espresso powder gives our drizzle a concentrated coffee flavor without requiring additional liquid from brewed coffee.

Powdered Sugar

This creates the sweet base of the espresso drizzle and helps it set beautifully over the cooled cookies.

How to Brown Butter for Cookies

If you've never browned butter before, don't let the extra step intimidate you. It takes just a few minutes and completely changes the flavor of a cookie.

Add your butter to a pan over medium heat and allow it to melt.

Continue cooking as the butter begins to foam and bubble. You'll eventually notice small golden-brown flecks developing at the bottom of the pan and the butter will start smelling wonderfully toasted and nutty.

That's what you're looking for.

Watch it closely toward the end because brown butter can go from beautifully toasted to burnt fairly quickly.

Once browned, immediately pour the butter — including all those flavorful brown bits — into another bowl. This stops the cooking process.

For this recipe, allow the brown butter to come back to room temperature before continuing with your cookie dough.

How to Make Brown Butter Oatmeal Cookies

Once your brown butter has cooled, add the granulated sugar and dark brown sugar and mix until combined.

Scrape down the sides of the bowl and mix again so everything is evenly incorporated.

Add the vanilla and eggs and mix again.

Gradually add the flour, baking powder and sea salt. Once your dough has come together, mix in the old-fashioned oats.

The dough will be thick and full of oatmeal — exactly what we want.

My Trick for Thick, Gooey-Centered Cookies

One of my favorite tricks with this recipe is using two scoops of cookie dough stacked directly on top of each other.

It gives you a fuller cookie with a thicker, softer center rather than a thin cookie that spreads too far across the baking sheet.

I use a pre-measured cookie scoop so every cookie is approximately the same size. That also helps them bake evenly.

SHOP MY COOKIE SCOOP →

Bake at 375°F for approximately 9 minutes.

Don't wait for the centers to look completely firm before removing the cookies. They'll continue setting as they cool on the baking sheet, and that's how you keep that wonderful soft center.

How to Make the Espresso Drizzle

The espresso drizzle may sound fancy, but it's incredibly simple.

You'll need:

• 3 cups powdered sugar

• 1/4 cup milk

• 2 teaspoons vanilla extract

• 2 tablespoons espresso powder

Whisk everything together until smooth.

You want the icing thin enough that it drizzles beautifully from a spoon but thick enough that it stays visible on top of the cookies rather than disappearing into them.

If your icing is too thick, add just a very small amount of milk at a time. If you've made it too thin, add a little more powdered sugar.

Most importantly, let the cookies cool completely before adding the drizzle.

Otherwise that beautiful espresso icing will simply melt into the warm cookies.

Amanda's Quick Tips

Let the brown butter cool. Don't rush straight from the stove into mixing your dough. Give the browned butter time to return to room temperature first.

Use old-fashioned oats. They're what give these cookies their hearty, chewy oatmeal texture.

Stack your cookie dough. Two scoops stacked vertically create the thicker cookie and gooier center I love.

Don't overbake them. Nine minutes is all mine need. The cookies continue to set as they cool.

Cool before icing. Your cookies should be completely cool before adding the espresso drizzle.

Adjust the icing slowly. A tiny amount of extra milk can dramatically change the consistency, so add it little by little.

Shop My Cookie Baking Essentials

A few of my favorite baking essentials for making homemade cookies — from the tools I reach for every time I bake to the pieces that make baking days a little easier.

Brown Butter Oatmeal Cookies with Espresso Drizzle

Soft and chewy oatmeal cookies made with nutty brown butter and finished with a sweet homemade espresso drizzle.

Ingredients

Brown Butter Oatmeal Cookies

• 1 cup butter (2 sticks)

• 1/4 cup granulated sugar

• 1 1/4 cups dark brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 1/4 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon sea salt

• 3 cups old-fashioned oats

Espresso Drizzle

• 3 cups powdered sugar

• 1/4 cup milk

• 2 teaspoons vanilla extract

• 2 tablespoons espresso powder

Instructions

1. Preheat oven to 375°F.

2. Add the butter to a pan over medium heat and cook until browned and fragrant, watching closely toward the end. Pour the brown butter into a separate bowl and allow it to cool to room temperature.

3. Once cooled, add the granulated sugar and dark brown sugar to the brown butter. Mix until combined, scrape down the sides of the bowl and mix again.

4. Add the vanilla extract and eggs and mix until incorporated.

5. Gradually add the all-purpose flour, baking powder and sea salt. Mix until combined.

6. Add the old-fashioned oats and mix until evenly incorporated throughout the dough.

7. Using a pre-measured cookie scoop, scoop the dough onto a parchment-lined baking sheet. For thicker cookies with gooier centers, stack two scoops of dough directly on top of one another.

8. Bake for approximately 9 minutes.

9. Allow the cookies to cool on the baking sheet before transferring.

10. To make the espresso drizzle, whisk together the powdered sugar, milk, vanilla extract and espresso powder until smooth.

11. Once the cookies have cooled completely, drizzle the espresso icing over the tops.

12. Allow the drizzle to set and enjoy.

How to Keep Oatmeal Cookies Soft and Chewy

A few little things make a big difference here.

First, don't overbake them. When you pull the cookies from the oven, the centers don't need to look completely finished. They'll continue to set on the hot baking sheet.

The dark brown sugar also helps give these cookies their soft texture, while the old-fashioned oats provide that satisfying chew.

And don't skip my double-scoop trick if you love a thick cookie. That extra height helps give you more soft center in every cookie.

How to Store Brown Butter Oatmeal Cookies

Once the espresso drizzle has completely set, store the cookies in an airtight container at room temperature.

If you're stacking them, place a piece of parchment paper between the layers to protect the icing.

They're wonderful freshly baked, but they're also exactly the kind of cookie I like having around for a sweet afternoon treat with coffee.

Can You Freeze Oatmeal Cookies?

Yes. For longer storage, these oatmeal cookies can be frozen.

Allow the baked cookies to cool completely first. I prefer freezing them in a single layer until firm and then transferring them to a freezer-safe container or bag with parchment between the layers.

Let frozen cookies thaw at room temperature before serving.

For the prettiest finish, you can also freeze the cookies without the espresso drizzle and add fresh icing after they've thawed.

What Makes Brown Butter Better in Cookies?

Brown butter is simply regular butter that's been cooked until the milk solids toast and turn golden brown.

That little extra step creates an entirely different flavor — nutty, toasted and almost caramel-like.

It works especially well in oatmeal cookies because those deeper flavors complement the oats and dark brown sugar rather than competing with them.

Then we add espresso on top, which gives us another rich, slightly bitter note to balance all that sweetness.

It's such a good combination.

What to Serve With Brown Butter Oatmeal Cookies

Coffee is the obvious answer.

The espresso drizzle makes these especially good alongside a hot cup of coffee or an iced latte.

They're also beautiful added to a dessert board, served after dinner or included on a holiday cookie tray alongside a mix of chocolate, sugar and spiced cookies.

And if you're gifting homemade cookies, these are just different enough from the classics to make a cookie box feel extra special.

Frequently Asked Questions

Can I make these oatmeal cookies without the espresso drizzle?

Absolutely. The brown butter oatmeal cookies are delicious on their own. The espresso drizzle adds another layer of flavor, but the cookie doesn't depend on it.

Can I use quick oats instead of old-fashioned oats?

I recommend old-fashioned oats for this recipe because they give the cookies their signature hearty, chewy texture.

Why do I need to cool the brown butter?

Allowing the brown butter to cool before making your dough helps keep the warm melted butter from affecting the eggs and the consistency of your cookie dough.

Why are my oatmeal cookies hard instead of chewy?

Overbaking is one of the easiest ways to lose that soft center. Remove the cookies when the edges are set and allow them to finish setting as they cool.

Can I make the espresso icing stronger?

Yes. You can adjust the espresso flavor to your taste, but keep in mind that changing the amount of dry ingredients may also affect the icing consistency.

Can I freeze brown butter oatmeal cookies?

Yes. Cool the cookies completely before freezing. For the prettiest presentation, freeze the cookies without icing and add the espresso drizzle once they've thawed.

More Cookie Recipes You'll Love

If you're in the mood to keep baking, here are a few more cookie recipes from my kitchen:

Birthday Cutout Sugar Cookies
A classic homemade sugar cookie that's especially fun for birthdays and celebrations.

Brown Sugar Toffee Cookies
Rich brown sugar cookies filled with sweet, buttery toffee.

Brown Butter Caramel Pretzel Cookies
The perfect combination of brown butter, sweet caramel and salty pretzels.

Homemade Nutter Butter Cookies
A homemade version of the nostalgic peanut butter cookie.

Pumpkin Molasses Cookies
A cozy fall cookie with pumpkin, molasses and plenty of warm flavor.

Brown Butter Maple Pecan Chocolate Chunk Cookies
Brown butter cookies filled with maple, pecans and chocolate chunks.

Gingerbread Whoopie Pies
A festive gingerbread treat that's especially fun during the holidays.

Brown Butter Shortbread Cookies with Chocolate Wax Seals
Buttery brown butter shortbread finished with a beautiful vintage-inspired chocolate detail.

Save This Recipe

Whether you're baking a batch for your family, making something sweet to enjoy with your afternoon coffee or putting together a cookie box for someone you love, I've included a printable recipe card below so it's easy to save, print and come back to whenever you're ready to bake again.

A Note From Amanda

Some of my favorite recipes are the ones that take something familiar and make it feel just a little more special.

Oatmeal cookies are such a classic, but browning the butter and adding that sweet espresso drizzle transforms them into something I find myself wanting to make again and again.

I hope you bake a batch for an afternoon at home, share them around a table with people you love or simply sneak one while they're still a little warm from the oven. Sometimes the simplest moments in the kitchen are the sweetest ones.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Creamy Walnut Chicken Stuffed Pumpkins

Roasted baby pumpkins filled with savory chicken, Gruyère and walnuts, then finished with a creamy white wine sauce for a beautiful fall dinner.

There are some recipes that simply feel like fall, and these Creamy Walnut Chicken Stuffed Pumpkins may be one of my favorites.

Instead of simply adding pumpkin to the recipe, we're turning individual baby pumpkins into edible serving bowls. Each roasted pumpkin is filled with savory chicken, Gruyère cheese, toasted-tasting walnuts, onion and a little Fresno pepper before going back into the oven until everything is warm and melty.

Then comes my favorite part: a creamy white wine sauce with butter, heavy cream and fresh lemon spooned right over the filling.

It's cozy and comforting, but the individual pumpkins make it beautiful enough for a fall dinner party, Thanksgiving season or one of those evenings when you just want dinner to feel a little more special.

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Why You'll Love These Stuffed Pumpkins

This isn't your everyday chicken dinner — and that's exactly why I love it.

• The pumpkin is the serving dish. Each person gets an individual roasted pumpkin filled with creamy chicken.

• Sweet and savory work together. The natural sweetness of the roasted pumpkin pairs beautifully with savory chicken, Gruyère and walnuts.

• There's so much texture. Tender pumpkin, creamy cheese, juicy chicken and crunchy walnuts make every bite a little different.

• The white wine sauce brings everything together. Butter, cream, wine and lemon create a rich sauce with just enough brightness.

• It's made for fall entertaining. These look gorgeous served individually around a fall table.

• It feels impressive without being overly complicated. Most of the cooking time is simply letting the pumpkins roast in the oven.

Choosing Pumpkins for Stuffing

For this recipe, you want small edible pumpkins that are large enough to hold an individual serving of filling.

Look for pumpkins that are relatively similar in size so they'll roast at approximately the same rate. They should also sit fairly flat on the bottom — you don't want your beautiful cream sauce tipping onto the table later.

Because we're actually eating the pumpkin rather than simply using it decoratively, make sure you're buying a culinary variety intended for cooking.

You'll need six small pumpkins for this recipe.

How to Prepare Pumpkins for Stuffing

Wash and dry your pumpkins, then carefully cut a circle around each stem to create a lid.

Make the opening wide enough that you'll comfortably be able to spoon the filling inside — and later eat from it.

Remove the seeds and stringy pulp from the center and scrape the inside clean.

Brush the inside and outside of each pumpkin, including its little lid, with melted butter. Finish with sea salt and black pepper.

Place everything onto a parchment-lined baking sheet and roast at 400°F for 45–60 minutes, or until the pumpkin flesh has softened.

You want the pumpkin tender enough to eat with the filling, but still sturdy enough to hold its shape.

Ingredient Notes

Chicken

I use chicken cut into small bite-size pieces so every spoonful of filling gets some. You can cook it while the pumpkins roast, or use precooked chicken to make the recipe a little quicker.

Gruyère

Gruyère is one of my favorite parts of this filling. It's rich and nutty and melts beautifully alongside the chicken and walnuts.

Walnuts

Chopped walnuts give the creamy filling some much-needed texture and another layer of nutty flavor.

Fresno Pepper

A finely chopped Fresno pepper adds a little warmth without taking over the dish. If you're serving someone who doesn't enjoy spice, you can simply leave it out.

Heavy Cream

Heavy cream forms the base of our sauce and gives it that luxurious texture.

White Wine

White wine adds depth and keeps the cream sauce from tasting one-dimensional.

Lemon

Fresh lemon juice adds just enough brightness to balance all the butter, cream and cheese.

How to Make the Walnut Chicken Filling

While the pumpkins are roasting, start the filling.

Melt 2 tablespoons of butter in a large skillet and add the diced onion and finely chopped Fresno pepper.

Sauté until the onion becomes soft and translucent.

Add the bite-size pieces of chicken and continue cooking until the chicken is completely cooked through.

Transfer the chicken mixture to a large bowl and combine it with the Gruyère and chopped walnuts.

And that's our filling.

The flavors are simple, but once they're tucked into that sweet roasted pumpkin, they work so beautifully together.

Stuff and Bake the Pumpkins

Once the pumpkins are tender, remove them from the oven and carefully spoon the chicken mixture into each one.

Lower the oven temperature to 325°F and return the stuffed pumpkins to the oven for another 20 minutes.

This gives the filling time to warm through and allows that Gruyère to melt into the chicken and walnuts.

The Creamy White Wine Sauce

Don't skip this part.

While the stuffed pumpkins finish baking, melt the butter in a small saucepan.

Add the white wine, heavy cream and fresh lemon juice and allow the sauce to gently simmer over low heat until it begins to thicken, stirring occasionally.

Season with salt and black pepper to taste.

Once the stuffed pumpkins come out of the oven, drizzle that warm cream sauce right over the filling and finish each one with fresh chives.

It takes an already delicious stuffed pumpkin and makes the entire dish feel complete.

Amanda's Quick Tips

Choose similarly sized pumpkins. They'll cook more evenly and look beautiful when served together.

Make the opening large enough. You're going to fill and eat from these pumpkins, so don't cut a tiny decorative lid.

Don't over-roast the pumpkins. You want tender flesh, but the exterior still needs enough structure to hold the filling.

Cut the chicken small. Bite-size pieces make these much easier to eat directly from the pumpkin.

Leave out the Fresno pepper if needed. You'll still have plenty of flavor without the added heat.

Use precooked chicken when you're short on time. It's an easy shortcut for this recipe.

Make the sauce last. I love serving it warm right over the pumpkins.

Don't forget the pumpkin itself. As you eat the filling, scoop some of that tender roasted pumpkin flesh from the sides into each bite.

Shop My Fall Cooking Essentials

A few of the cookware and kitchen essentials I reach for when making cozy fall dinners — from everyday prep tools to the pieces I love using when something special is coming out of the oven.

Creamy Walnut Chicken Stuffed Pumpkins

Roasted baby pumpkins filled with chicken, Gruyère and walnuts and finished with a creamy white wine sauce.

Ingredients

Stuffed Pumpkins

• 6 baby pumpkins

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 4 tablespoons salted butter, divided

• 1 small Fresno pepper, finely chopped

• 1 onion, diced

• 2 cups chicken, chopped into bite-size pieces

• 6 oz Gruyère cheese

• 6 oz walnuts, chopped

• 1 tablespoon chives

Creamy White Wine Sauce

• 1/2 cup salted butter

• 1 cup heavy cream

• 1 cup white wine

• Juice of 1/2 lemon

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet or baking pan with parchment paper.

2. Wash and dry the pumpkins. Carefully cut a circle around the top of each pumpkin, creating an opening wide enough to fill and eat from later.

3. Scoop out the seeds and stringy pulp and scrape the insides clean.

4. Melt 2 tablespoons of the butter. Brush the insides and outsides of each pumpkin and the pumpkin lids with melted butter. Sprinkle with sea salt and black pepper.

5. Arrange the pumpkins and lids on the prepared baking sheet and roast for 45–60 minutes, or until the pumpkin flesh is tender while the pumpkins still hold their shape.

6. While the pumpkins roast, melt the remaining 2 tablespoons butter in a large skillet over medium heat.

7. Add the diced onion and finely chopped Fresno pepper. Sauté until the onion becomes soft and translucent.

8. Add the bite-size chicken pieces and cook until the chicken is completely cooked through. Alternatively, precooked chicken can be used.

9. Transfer the chicken mixture to a large bowl and combine with the Gruyère cheese and chopped walnuts.

10. Once the pumpkins are tender, remove them from the oven and fill each one with the chicken mixture.

11. Reduce the oven temperature to 325°F and bake the stuffed pumpkins for another 20 minutes.

12. While the stuffed pumpkins bake, prepare the sauce. Melt 1/2 cup butter in a small saucepan over low heat.

13. Add the white wine, heavy cream and lemon juice. Gently simmer, stirring occasionally, until the sauce begins to thicken.

14. Season the sauce with sea salt and black pepper to taste.

15. Remove the stuffed pumpkins from the oven and drizzle the warm cream sauce over the filling.

16. Sprinkle with fresh chives and serve warm, scooping the tender roasted pumpkin flesh together with the chicken filling.

Happy harvest!

What to Serve With Stuffed Pumpkins

These are hearty enough to be the centerpiece of dinner, so I'd keep the sides fairly simple.

A crisp fall salad is probably my first choice because the freshness balances the creamy filling and sauce beautifully.

My Pear & Walnut Salad with Honey Mustard Dressing would be especially good here and carries the walnut flavor through the meal.

You could also serve these alongside my Spinach Salad with Warm Shallot Dressing, or Autumn Apple Salad with maple bacon dressing for an especially pretty fall table.

Crusty bread is another simple addition and perfect for catching any of that white wine cream sauce left behind.

Are You Supposed to Eat the Pumpkin?

Yes! That's half the fun of this recipe.

The baby pumpkin isn't simply a serving bowl. Once properly roasted, the flesh inside becomes tender and slightly sweet.

As you work your way through the chicken filling, use your spoon to scrape a little roasted pumpkin from the sides and eat the two together.

That's where the recipe really comes together — creamy, savory chicken and Gruyère with crunchy walnuts and sweet roasted pumpkin in the same bite.

More Fall Dinner Recipes You'll Love

If you're looking for more cozy dinners to make this season:

Apple-Glazed Chicken Thighs
A savory fall chicken dinner with a sweet apple glaze.

Baked Burrata Pumpkin Ziti with Pork Sausage
A cozy baked pasta filled with pumpkin, sausage and creamy burrata.

Stuffed Italian Sausage Pasta Shells
Another comforting stuffed dinner that's perfect for family meals.

Save This Recipe

Whether you're planning a fall dinner with friends, looking for something special to serve during the Thanksgiving season or simply want to celebrate pumpkin season in a new way, I've included a printable recipe card below so it's easy to save, print and come back to every fall.

A Note From Amanda

Fall is one of my favorite seasons to slow down in the kitchen and make dinner feel a little more special.

There's something about bringing these little pumpkins to the table that feels like celebrating the season exactly as it is. They're beautiful, comforting and just a little unexpected — but underneath it all, it's still a warm homemade dinner meant to be shared.

I hope this becomes one of those recipes you look forward to making when the pumpkins start appearing each fall.

"The earth is the Lord's, and everything in it."
Psalm 24:1

Made with love for the people you love.

Apple Pie Overnight Oats

Creamy cinnamon overnight oats layered with homemade apple pie filling and vanilla Greek yogurt swirled with almond butter and maple syrup for an easy make-ahead fall breakfast.

There are few flavors that make a kitchen feel more like fall than warm apples and cinnamon.

These Apple Pie Overnight Oats take those cozy flavors and turn them into an easy breakfast you can make the night before. Instead of simply stirring diced apples into oatmeal, we're making a quick homemade apple pie filling with cinnamon, vanilla and just a touch of sugar.

Then we layer it with creamy cinnamon-maple overnight oats and a vanilla Greek yogurt mixture made with almond butter and maple syrup.

I especially love putting some of the apples at the bottom of the jar and more on top. That way you don't eat all the best part first — there's a little apple pie flavor waiting for you all the way through.

Make them at night, refrigerate and breakfast is already waiting the next morning.

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Why You'll Love These Apple Pie Overnight Oats

This is one of those breakfasts that feels special without making your morning more complicated.

Make them the night before. Everything gets assembled ahead of time and goes straight into the refrigerator.

They really taste like fall. Apples, cinnamon, vanilla and maple give you those familiar apple-pie flavors in breakfast form.

There are three delicious layers. Instead of one bowl of oats, you get homemade apple filling, cinnamon overnight oats and creamy almond-butter yogurt.

The apples are actually cooked. Cooking the apples first gives them that soft, cinnamon-filled texture I wanted rather than simply adding raw apple chunks.

They're easy to customize. Add walnuts, pecans, extra cinnamon or another favorite topping before eating.

They work for meal prep. Make several jars at once and you've already done some of the work for future mornings.

Ingredients You'll Need

Apples

Use an apple you enjoy eating and baking with. We're peeling and dicing four cups of apples before cooking them with cinnamon, vanilla and a little sugar.

I like keeping the pieces fairly small so you get apple in almost every spoonful.

Old-Fashioned Rolled Oats

Use old-fashioned rolled oats rather than instant oats. They soften overnight while still giving the finished breakfast some texture.

Cinnamon

Cinnamon goes into both the apple mixture and the oatmeal itself, tying all three layers together.

Maple Syrup

Maple syrup adds sweetness to both the oats and the almond-butter yogurt layer.

Chia Seeds

A tablespoon of chia seeds goes into the oat mixture and helps everything come together as it rests overnight.

Vanilla Greek Yogurt

This becomes our creamy middle layer and is mixed with almond butter and maple syrup.

Almond Butter

I love the nutty flavor almond butter adds alongside the apples and cinnamon. It makes the yogurt layer feel like its own part of the recipe rather than simply adding yogurt on top.

How to Make the Apple Pie Filling

Start by peeling and dicing your apples.

Add them to my favorite saucepan with cinnamon, sugar, vanilla extract, a pinch of sea salt and water.

Cook everything together, stirring occasionally, as the apples begin to soften.

You're looking for tender pieces of apple surrounded by those cinnamon and vanilla juices — almost like a quick stovetop apple pie filling.

You don't need to completely break down the apples. I like leaving some texture so you can still get little bites of apple throughout the oats.

Let the apple mixture cool before assembling your jars.

Make the Cinnamon Overnight Oats

In a large bowl, combine:

• old-fashioned rolled oats

• milk

• cinnamon

• maple syrup

• chia seeds

Stir until everything is evenly incorporated.

That's it.

The refrigerator does the rest of the work for us.

As the oats sit, they absorb the milk and all of that cinnamon-maple flavor, giving you a creamy breakfast without having to cook oatmeal in the morning.

Make the Almond Butter Yogurt Layer

In a separate bowl, combine the vanilla Greek yogurt, almond butter and maple syrup.

Stir until creamy and completely combined.

This might be my favorite little addition to the recipe.

The tangy vanilla yogurt, nutty almond butter and maple syrup are such a good contrast to the cinnamon apples, and having that creamy layer between the oats and fruit makes these feel much more special than your everyday overnight oats.

How to Layer Apple Pie Overnight Oats

Here's where I do things a little differently.

Start with a spoonful of the cooked apple mixture at the bottom of your jar.

Then add a layer of cinnamon overnight oats.

Spoon the almond-butter Greek yogurt mixture over the oats.

Finish with another generous spoonful of those cinnamon apples.

Now you have apple pie flavor on the top and waiting at the bottom.

Add the lid and refrigerate overnight or for at least 4–6 hours before eating.

I like assembling mine in these glass jars with lids because I can make several at once, refrigerate them and grab one when I'm ready for breakfast.

Do You Eat Overnight Oats Hot or Cold?

Either works.

Overnight oats are traditionally eaten cold straight from the refrigerator, and that's certainly the easiest way to enjoy them.

But because these have warm apple-pie flavors, you may prefer them slightly warmed — especially on a cool fall morning.

If you plan to heat yours, make sure you're using a microwave-safe container and warm the oats according to your preference.

You can also add the yogurt layer after warming if you'd rather keep it cool and creamy.

Amanda's Quick Tips

Dice the apples fairly small. Smaller pieces distribute throughout the jars much better than large chunks.

Don't cook the apples into applesauce. Soften them while leaving some texture.

Let the apples cool before assembling. I wouldn't put piping-hot fruit directly into your yogurt and oats.

Use old-fashioned rolled oats. They're my choice for the best overnight texture.

Don't skip the apples on the bottom. It's a small thing, but it means there's apple flavor throughout the entire jar.

Give the oats enough time. Refrigerate for at least 4–6 hours, although overnight is ideal.

Wait to add crunchy toppings. If you're using walnuts or pecans, add them shortly before eating so they stay crunchy.

Adjust the milk if needed. If your oats are thicker than you prefer the next morning, stir in a small splash of milk.

Shop My Breakfast & Baking Essentials

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Apple Pie Overnight Oats

Creamy cinnamon overnight oats layered with homemade apple pie filling and an almond-butter vanilla Greek yogurt layer.

Ingredients

Apple Pie Filling

• 4 cups apples, peeled and diced

• 1 teaspoon cinnamon

• 1 teaspoon granulated sugar

• 1 teaspoon vanilla extract

• Pinch of sea salt

• 1/4 cup water

Overnight Oats

• 2 cups old-fashioned rolled oats

• 3 cups whole milk, or milk of choice

• 1 1/2 teaspoons cinnamon

• 3 teaspoons maple syrup

• 1 tablespoon chia seeds

Almond Butter Yogurt Layer

• 2 cups vanilla Greek yogurt

• 4 tablespoons almond butter

• 2 tablespoons maple syrup

Instructions

1. Make the Apple Pie Filling

Peel and dice the apples into small pieces.

Add the apples, cinnamon, sugar, vanilla extract, sea salt and water to a saucepan.

Cook over medium heat, stirring occasionally, until the apples begin to soften and the mixture resembles a chunky apple pie filling.

Remove from the heat and allow to cool.

2. Make the Overnight Oats

Add the old-fashioned rolled oats, milk, cinnamon, maple syrup and chia seeds to a large bowl.

Stir until thoroughly combined.

3. Make the Almond Butter Yogurt

In a separate bowl, combine the vanilla Greek yogurt, almond butter and maple syrup.

Stir until smooth and creamy.

4. Assemble

Add a spoonful of the cooled apple mixture to the bottom of each jar.

Layer the oatmeal mixture over the apples.

Add a layer of almond-butter yogurt.

Finish with another spoonful of apple mixture on top.

Cover each jar with a lid.

5. Refrigerate

Refrigerate overnight or for at least 4–6 hours.

When ready to serve, top with walnuts, pecans, additional cinnamon or your favorite toppings.

Enjoy!

How Long Do Apple Pie Overnight Oats Last?

For make-ahead breakfasts, keep the oats covered in the refrigerator.

Because the recipe contains cooked fruit, milk and Greek yogurt, keep everything properly refrigerated rather than leaving the jars sitting at room temperature.

I personally prefer these within the first few days, when the apple texture and layers are at their best.

If you're adding walnuts or pecans, wait until serving rather than storing them on top so you don't lose that crunch.

Can I Make These Ahead for the Week?

That's exactly what makes overnight oats so convenient.

You can prepare multiple jars during one kitchen prep session and have breakfast waiting in the refrigerator.

If you're planning several days ahead, another option is to prepare the apple mixture separately and assemble additional jars as needed.

Easy Topping Ideas

You don't need anything else, but toppings are an easy way to make each jar a little different.

Try chopped walnuts or pecans for crunch, another drizzle of almond butter, a sprinkle of cinnamon, a little extra Greek yogurt or a small drizzle of maple syrup.

For me, pecans + cinnamon are particularly good with the apple pie flavors.

Frequently Asked Questions

Can I use a different milk?

Yes. I use whole milk, but you can use your preferred milk in the oat mixture.

Can I use quick oats?

I recommend old-fashioned rolled oats because they hold their texture well as they soak overnight.

Do the apples need to be cooked first?

For this recipe, yes. Cooking the apples with cinnamon, vanilla and a little sugar gives us the soft apple-pie-style layer that makes these overnight oats different.

How long do overnight oats need to soak?

Give them at least 4–6 hours in the refrigerator. I prefer making them the night before so they're ready for breakfast in the morning.

Can I eat apple pie overnight oats warm?

Yes. They can be enjoyed cold or warmed according to your preference. If warming them, use an appropriate heat-safe container.

Can I make these without almond butter?

You can omit or substitute the almond butter if necessary, although it will change the flavor of the creamy yogurt layer.

More Apple Recipes You'll Love

If you have plenty of apples to use this fall, try one of these next:

Nana's Apple Pancakes
A family breakfast recipe that's especially perfect during apple season.

Easy Apple Pie
A classic fall dessert and the inspiration behind all those cinnamon-apple flavors.

Apple Cider Loaf with Brown Butter Glaze
A cozy fall loaf that's perfect alongside morning coffee.

Apple-Glazed Chicken Thighs
For something savory, this is one of my favorite ways to bring apple flavor to the dinner table.

Save This Recipe

Whether you're meal prepping for busy mornings, making the most of apple season or simply want breakfast waiting for you when you wake up, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Some mornings call for a big breakfast around the table, and some mornings call for opening the refrigerator and being very thankful that you thought ahead the night before.

These overnight oats are for those mornings.

I love that something as simple as oats can still feel special when you layer them with warm cinnamon apples and creamy almond-butter yogurt. And there's something particularly cozy about having those apple pie flavors waiting for you on a fall morning.

I hope they make one of your busy mornings a little sweeter.

"This is the day that the Lord has made; let us rejoice and be glad in it."
Psalm 118:24

Made with love for the people you love.

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful fall salad filled with crisp apples, smoky bacon, creamy feta, maple-glazed walnuts and crispy shallots, all tossed in a homemade maple bacon vinaigrette.

If fall could be served in a salad bowl, I think it might look a lot like this.

This Maple Bacon Fall Salad has just about everything I want in an autumn salad: crisp apples, salty bacon, creamy feta, crunchy maple walnuts and golden crispy shallots layered over a mix of spinach and arugula.

But the part that brings everything together is the homemade maple bacon vinaigrette.

Instead of letting the bacon drippings go to waste, we're whisking them into the dressing with balsamic vinegar, maple syrup and Dijon mustard. It's smoky, sweet, tangy and so good with the apples and feta.

I also have a little trick when assembling this one: I toss some of every topping into the salad first, then save the rest to scatter over the top after plating. You get all of those flavors throughout the salad without hiding the beautiful ingredients underneath the greens.

It's colorful, a little indulgent and exactly the kind of salad I want on the table from the first hint of fall through Thanksgiving.

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Why You'll Love This Fall Salad

There is a lot happening in this bowl, and that's exactly why it works.

Sweet + savory. Maple syrup and apples balance the smoky bacon and salty feta.

So much texture. Crisp apples, crunchy walnuts, crispy shallots and tender greens keep every bite interesting.

The dressing uses the bacon drippings. We're turning something already created while making the salad into one of its best components.

The maple walnuts are homemade. They're sweet, crunchy and incredibly easy to make.

It looks beautiful on a table. This is one of those salads I'd happily serve for a fall dinner, Sunday supper or Thanksgiving.

You can prep several components ahead. Make the walnuts and dressing before you're ready to assemble.

What's in This Maple Bacon Fall Salad?

There aren't any complicated ingredients here. It's how they all come together that makes this salad special.

Spinach + Arugula

I use a combination of spinach and arugula for the base. Spinach is mild while arugula brings a little peppery bite that works especially well with the sweeter toppings.

Apples

Thinly sliced apples bring freshness and crunch.

Pink Lady apples are one of my favorites because I love their sweeter flavor and beautiful skin, but Honeycrisp would also be delicious. If you prefer more tartness, Granny Smith is another option.

Bacon

The bacon does double duty.

First, we crumble it over the salad. Then we reserve some of the rendered bacon fat to make our maple vinaigrette.

Feta

Feta adds a salty, creamy element that balances the maple and apples.

Maple Walnuts

Walnuts are coated in maple syrup and brown sugar for a sweet, crunchy topping.

Crispy Shallots

Thinly sliced shallots cooked until golden give the salad one more savory, crispy layer.

How to Make the Maple Walnuts

I always start with the walnuts because they need time to cool.

Line a baking sheet with parchment paper and set it aside.

Add the maple syrup and brown sugar to a saucepan and cook until the mixture has melted together and begins to bubble.

Add the walnuts and stir until they're completely coated in that glossy maple mixture. I make the maple coating in my 360 Cookware 1-Quart Saucepan, then immediately transfer the walnuts to the prepared pan.

Transfer the coated walnuts to your parchment-lined pan and separate them as much as possible before they cool. Once the maple coating sets, they'll be ready to scatter over the salad.

My 360 Cookware Jelly Roll Pan works perfectly for spreading the walnuts out while they cool.

How to Make Crispy Shallots

The crispy shallots are one of those toppings that might seem small until you taste the salad without them.

Cook your bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and set aside 1/4 cup of the rendered bacon fat for the dressing.

Thinly slice the shallots and add them to the hot pan with the remaining bacon fat. If you need a little more cooking fat, add butter or extra-virgin olive oil.

Cook until the shallots become golden and crispy.

Transfer them to a paper-towel-lined plate to drain while you finish the rest of the salad.

Keep an eye on them toward the end — thinly sliced shallots can go from golden to too dark fairly quickly.

The Maple Bacon Vinaigrette

This might be my favorite part of the entire recipe.

The bacon isn't simply a salad topping. We're taking some of that rendered bacon fat and using it as the base of the dressing.

Combine the reserved bacon fat with balsamic vinegar, maple syrup, Dijon mustard, sea salt and black pepper.

Blend until smooth.

Taste and adjust the seasoning if needed. If you'd like to thin the dressing or need a little additional oil, add extra-virgin olive oil until you reach the consistency you prefer.

You end up with a vinaigrette that's smoky from the bacon, sweet from the maple and tangy from the balsamic and Dijon.

And once it hits the apples and feta? So good.

How to Assemble the Prettiest Fall Salad

There actually is a trick to this.

And considering how beautiful this salad photographs, I wouldn't change it.

Add the spinach and arugula to your serving bowl.

Then add approximately half of your sliced apples, feta, crispy shallots, bacon and maple walnuts.

Drizzle with dressing and gently toss.

Once the salad is tossed, add the remaining apples, feta, shallots, bacon and walnuts over the top.

That last step matters.

If you put everything in before tossing, half of those gorgeous toppings disappear underneath the greens. Saving some for the end gives you all the flavor throughout the salad and keeps those beautiful fall colors and textures visible on top.

What Apples Are Best for Fall Salad?

You want an apple that stays crisp after slicing.

I personally love Pink Lady apples for this recipe. They're sweet rather than overly tart, stay beautifully crisp and their pink-red skin looks especially pretty against the greens.

Honeycrisp is another great choice if you want that sweet-tart balance.

For more tartness, use Granny Smith.

You can even combine two varieties if that's what you have at home.

I wouldn't peel the apples for this salad. The skin adds color, texture and is part of what makes the finished salad so beautiful.

Can I Substitute the Feta?

Absolutely.

Feta is my choice because its salty, tangy flavor cuts through the sweeter maple components without overwhelming the apples.

If you want to change it, goat cheese would be my first substitute. Its creamy texture is especially good with apples and walnuts.

Blue cheese would give you a much stronger flavor, but if you love blue cheese, it works beautifully with bacon and apple.

Just know that changing the cheese will change the overall personality of the salad — and I really do love the feta here.

Amanda's Quick Tips

Make the walnuts first. They need time to cool and set before you add them to the greens.

Don't throw away the bacon fat. Measure out 1/4 cup while it's still easy to work with and save it for the dressing.

Slice the shallots thinly. This is what helps them get beautifully crispy.

Watch the shallots closely. Once they start turning golden, they can brown quickly.

Leave the apple skin on. It gives the salad more color and crunch.

Slice the apples fairly thin. You want apple in plenty of bites without large pieces taking over.

Save half the toppings. Toss half into the greens and add the rest after plating.

Don't dress it too early. Toss the salad closer to serving so the greens stay fresh.

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful spinach and arugula salad with apples, maple bacon, feta, homemade maple walnuts, crispy shallots and maple bacon vinaigrette.

Ingredients

Salad

• 10–12 cups mixed spinach and arugula

• 1–2 apples, thinly sliced

• 2 shallots

• 1/2 cup bacon crumbles

• 4 oz feta cheese, crumbled

Maple Bacon Vinaigrette

• 2 tablespoons balsamic vinegar

• 1/4 cup maple syrup — PLEASE CONFIRM

• 1/4 cup bacon fat, reserved from cooking the bacon

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• Extra-virgin olive oil, if needed

Maple Walnuts

• 2 cups walnuts

• 1/4 cup maple syrup

• 2 tablespoons brown sugar

Instructions

1. Make the Maple Walnuts

Line a baking sheet with parchment paper and set aside.

Add the maple syrup and brown sugar to a saucepan. Heat until melted together and bubbling.

Add the walnuts and stir until completely coated.

Transfer the walnuts to the prepared baking sheet and separate them so they don't stick together as they cool.

Allow to cool completely.

2. Cook the Bacon and Shallots

Cook the bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and reserve 1/4 cup bacon fat for the dressing.

Thinly slice the shallots.

Add the shallots to the hot skillet with the remaining bacon fat. Add a little butter or extra-virgin olive oil if additional cooking fat is needed.

Cook until golden and crispy.

Transfer to a paper-towel-lined plate.

3. Make the Maple Bacon Vinaigrette

Combine the reserved bacon fat, balsamic vinegar, maple syrup, Dijon mustard, sea salt and black pepper in a blender.

Blend until smooth.

Taste and adjust seasoning as desired. Add a little extra-virgin olive oil if needed to reach your preferred consistency.

4. Assemble the Salad

Add the spinach and arugula to a large serving bowl.

Add approximately half of the sliced apples, feta, crispy shallots, crumbled bacon and maple walnuts.

Drizzle with the maple bacon vinaigrette and gently toss.

Plate the salad and finish with the remaining apples, feta, shallots, bacon and walnuts so the colorful toppings remain visible.

Serve and enjoy!

Can I Make This Fall Salad Ahead of Time?

Yes — but I wouldn't assemble the entire salad ahead.

The trick is prepping the components.

Make the maple walnuts ahead and keep them separate once completely cooled.

Cook the bacon and crispy shallots and store them separately.

Prepare the dressing and refrigerate it in a covered container.

Slice the apples and toss the salad closer to serving for the best texture and appearance.

If the dressing has been refrigerated, remember that bacon fat firms when cold. Give the dressing time to come closer to room temperature and stir or blend it again before serving as needed.

What to Serve with Maple Bacon Fall Salad

This salad has enough going on that it can absolutely be the star of a lighter meal, but it's also such a good side for a cozy fall dinner.

I especially love it alongside a simple roasted chicken or another warm autumn main dish.

If you're planning a fall dinner, my Apple-Glazed Chicken Thighs would be such a natural pairing with the apples and maple flavors here.

And for one of the prettiest fall dinners we've made, serve it alongside my Creamy Walnut Chicken Stuffed Pumpkins. The walnut connection ties the two recipes together beautifully.

Frequently Asked Questions

Can I make the maple walnuts ahead of time?

Yes. In fact, I prefer making them before assembling the rest of the salad so they have plenty of time to cool and the maple coating can set.

What apples are best for this fall salad?

Pink Lady is my personal favorite because it's crisp, sweet and beautiful in the finished salad. Honeycrisp and Granny Smith are also good options depending on how sweet or tart you prefer your apples.

Can I use goat cheese instead of feta?

Yes. Goat cheese is probably my first choice if you're substituting the feta because its creamy, tangy flavor works beautifully with apples, bacon and maple walnuts.

Can I make the maple bacon vinaigrette ahead?

Yes. Store it covered in the refrigerator. Because the dressing contains bacon fat, it can firm when chilled, so allow it to warm slightly and stir or blend again before serving if needed.

How do I keep the apples from browning?

For the prettiest presentation, slice the apples closer to when you plan to serve the salad. If you need to cut them earlier, a small amount of lemon juice can help slow browning, although it will add a little acidity.

When should I dress the salad?

Dress and toss the salad shortly before serving. This keeps the spinach and arugula fresher and prevents the greens from becoming soggy.

More Fall Salads You'll Love

If you're building a fall menu, try one of these next:

Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans
Pear & Walnut Salad with Honey Mustard Dressing
Spinach Salad with Warm Shallot Dressing, Apples & Pistachios
Pear & Pomegranate Arugula Salad

Save This Recipe

Whether you're planning a cozy fall dinner, adding something beautiful to your Thanksgiving table or simply want a salad that makes the most of apple season, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

I know a salad isn't usually the dish everyone gathers around the table talking about — but this one might be an exception.

There's something about all those fall colors piled into one bowl, with the apples, maple walnuts, crispy shallots and feta peeking through the greens, that makes it feel just as special as the rest of the meal.

And then there's that maple bacon dressing.

This is the kind of recipe I love for fall: beautiful enough to put in the middle of a gathering, but made from familiar ingredients that simply taste really good together.

I hope it finds its way onto your table this season.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.