Harvest Salad Recipe
If you’re searching for a dish that truly captures the colors and flavors of the season, look no further than this Harvest Salad. With crisp apples, juicy pears, crunchy nuts, creamy cheese, and a tangy-sweet dressing all tossed together with a medley of greens, every bite delivers a lively blend of tastes and textures. This vibrant salad is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients—perfect for holiday tables, cozy dinners, or a quick lunch that feels extra special.
Ingredients You’ll Need
Everything you need for this delightful Harvest Salad is right at your fingertips—simple, everyday ingredients that come together in a surprisingly elegant way. Each component not only adds its own layer of flavor, but also creates a wonderful contrast of textures and colors, making this dish a true tribute to the season.
- Mixed greens (6 cups): A blend of arugula, spinach, and romaine brings both tender and crisp textures, as well as vibrant green color.
- Apple (1 medium, thinly sliced): Brings a pop of sweetness and perfectly crisp texture.
- Pear (1, thinly sliced): Adds gentle sweetness and juiciness to complement the apple and greens.
- Dried cranberries (1/2 cup): Lend chewiness and tartness, plus a lovely jewel-bright color.
- Crumbled goat cheese or feta (1/2 cup): Offers creamy, tangy notes that balance the fruit and nuts.
- Candied pecans or walnuts (1/3 cup, chopped): Provide crunch and a hint of caramelized, toasty flavor.
- Red onion (1/4, thinly sliced): A sharp, savory counterpoint to the sweetness of the fruit.
- Pomegranate arils (1/4 cup, optional): Optional, but highly recommended for a juicy burst and festive color.
- Olive oil (1/4 cup): Forms the base of the dressing and ties everything together with richness.
- Apple cider vinegar (2 tablespoons): Bright, tangy acidity enlivens the salad without overpowering it.
- Maple syrup or honey (1 tablespoon): Sweetens the dressing naturally and enhances the autumn vibe.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and add a mild, peppery kick.
- Salt and black pepper to taste: Essential for seasoning and bringing out every ingredient’s flavor.
How to Make Harvest Salad
Step 1: Whisk Up the Dressing
Start by preparing the heart of your Harvest Salad: the dressing! In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and freshly cracked black pepper. Give it a good whisk, or shake if you’re using a jar, ensuring everything is well emulsified and glossy.
Step 2: Gather and Prep the Produce
Next, assemble all your fresh ingredients. Rinse and dry the mixed greens, then thinly slice the apple, pear, and red onion. If you’re using pomegranate arils, have them ready to go. For a neat trick to prevent browning, toss the apple and pear slices with a squeeze of lemon juice before adding them in.
Step 3: Assemble the Salad Base
In a roomy serving bowl, pile in the mixed greens and scatter over the sliced apple, pear, onion, and dried cranberries. If you’ve chosen to include pomegranate arils, sprinkle those in for an extra burst of color and juice.
Step 4: Dress and Toss
Drizzle the dressing evenly over all your carefully prepped ingredients. Now, toss everything together very gently—a light hand helps keep the fruit and greens crisp, rather than bruised. The goal is to ensure every bite of this Harvest Salad is lightly coated.
Step 5: Finishing Touches
Finally, shower the top of your dressed salad with crumbled goat cheese (or feta) and a generous handful of candied nuts. These last additions truly make the salad pop with flavor, texture, and visual appeal.
How to Serve Harvest Salad
Garnishes
For a dazzling finish, add a final flourish of extra pomegranate arils, a sprinkle of fresh herbs like parsley, or even a tiny drizzle of additional honey or olive oil. These small touches make the Harvest Salad as stunning on the table as it is delicious in each forkful.
Side Dishes
Harvest Salad pairs beautifully with a variety of main courses. It’s amazing alongside roasted poultry—think grilled chicken or turkey—or as a vibrant companion to a bowl of hearty soup. Crusty artisan bread or fluffy dinner rolls also make excellent sides, soaking up any lingering dressing.
Creative Ways to Present
Presentation brings out the best in this salad: try serving it on a large platter for a dramatic centerpiece effect, or portion it into individual bowls or jars for a luncheon or picnic. You can even arrange the toppings in decorative patterns before tossing, so guests see all the gorgeous colors and textures.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Harvest Salad, store any undressed greens and prepped toppings separately in airtight containers in the fridge; they’ll stay fresh for a day or two. Once dressed, the greens will wilt more quickly, so try to keep the components apart until you’re ready to assemble again.
Freezing
As much as we all love a good make-ahead meal, this Harvest Salad is best enjoyed fresh and isn’t suitable for freezing; the greens, fruit, and cheese simply don’t thaw well and will lose their appealing texture.
Reheating
Since this salad is designed to be served chilled or at room temperature, reheating isn’t necessary—in fact, it’s best avoided! Enjoy any leftovers cold for a refreshing snack or light lunch.
FAQs
Can I make Harvest Salad ahead of time for a party?
Absolutely! Prepare all the components—ahead: slice the fruit, crumble the cheese, mix the dressing, and store everything separately. Toss everything together with the dressing just before serving for the freshest flavor and best texture.
What can I use instead of goat cheese?
Feta is a fantastic alternative, offering a similar creamy texture and tang. If you prefer something milder, try small cubes of white cheddar or a vegan cheese to keep the salad dairy-free.
Are there nut-free options for Harvest Salad?
Certainly! Omit the nuts completely, or swap in toasted pumpkin or sunflower seeds for the same crunchy element—perfect for anyone with allergies or for school-safe lunches.
Can I add protein to Harvest Salad to make it a meal?
Definitely! Grilled chicken, turkey, or even roasted chickpeas make fabulous additions, transforming the salad into a hearty entrée while keeping all the delicious harvest flavors.
What’s the best way to keep the apples and pears from browning?
A squeeze of lemon juice tossed over the fruit slices will do the trick, helping them stay fresh-looking and bright until you’re ready to serve your Harvest Salad.
Final Thoughts
There’s something undeniably special about a Harvest Salad—each bite feels like a celebration of the season’s best flavors. Whether you’re enjoying it as a stunning starter or as the centerpiece of your table, this salad is sure to win over every guest. I can’t wait for you to discover how easy and satisfying it is to bring a little harvest happiness to your next meal!
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Harvest Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
This Harvest Salad is a delightful mix of mixed greens, fruits, cheese, and nuts, all tossed in a tangy-sweet dressing. Perfect for a light and flavorful meal!
Ingredients
Mixed Greens:
6 cups mixed greens (such as arugula, spinach, and romaine);
Apple and Pear:
1 medium apple, thinly sliced; 1 pear, thinly sliced;
Dried Cranberries:
1/2 cup dried cranberries;
Goat Cheese or Feta:
1/2 cup crumbled goat cheese or feta;
Candied Pecans or Walnuts:
1/3 cup chopped candied pecans or walnuts;
Red Onion:
1/4 red onion, thinly sliced;
Pomegranate Arils:
1/4 cup pomegranate arils (optional);
Dressing:
1/4 cup olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup or honey; 1 teaspoon Dijon mustard; salt and black pepper to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large serving bowl, add the mixed greens, sliced apple, pear, dried cranberries, red onion, and pomegranate arils if using. Drizzle with the dressing and toss gently to coat.
- Final Touches: Top the salad with crumbled goat cheese and candied pecans.
- Serve: Serve immediately and enjoy!
Notes
- To prevent browning, coat the apple and pear slices in lemon juice before adding them to the salad.
- This salad pairs well with grilled chicken or turkey for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
