harvest salad

The whole family will love this amazing harvest salad! Made with crisp apple slices, crunchy + sweet pomegranate seeds, and lots of greens paired with a simple balsamic dressing. The perfect salad to serve as Thanksgiving side salad or to compliment your favorite meal!&nbsp;

Apple Pomegranate Harvest Salad

pomegranate seeds

honey crisp apple (sliced thin)

pecans

feta cheese

Mixed greens

olive oil

balsamic vinegar

tbsp honey

tsp black pepper

garlic powder

Add greens to a medium to large bowl and arrange salad toppings as desired.

In a medium bowl add all of dressing ingredients and whisk thoroughly to combine. Taste and adjust as needed.

Drizzle dressing over top salad and serve! Dressing can be stored in fridge for 2 weeks sealed in mason jar.

Sweet and savory flavors fill this fall harvest salad recipe. Roasted sweet potatoes and crisp apples provide the sweetness, while the red onion, arugula, and other vegetables, provide the savory taste. Dressed in a smokey maple dijon dressing, this Fall harvest salad is perfect for lunch, a weeknight meal, or Thanksgiving salad.

Fall Harvest Salad

Organic Arugula

Romaine Lettuce

cooked quinoa (1 cup uncooked)

Sweet Potato

apples

Lemon

grape tomatoes (sliced in halves)

cucumber.

Roasted Pecans

raw cashews (sunflower seeds, silken tofu

water

Tablespoons Maple Syrup

Dijon Mustard

liquid smoke (I used hickory flavor)

apple cider vinegar

Rinse 1 cup quinoa.

Combine 2 cups water, rinsed quinoa, and add  1/2 teaspoon salt.

Bring to a boil uncover.

Cover and reduce to medium-low.

Cook for 15 minutes.

Remove from heat.

Using a fork, fluff and let cool

Cooking the Quinoa

Pre-heat the oven to 400 degrees.

Peel sweet potato or leave skins on.

Cut the sweet potato into similar sized bite-sized cubes.

Place cut sweet potato on a silicone mat, or parchment-covered pan.

Cook for 20 minutes.

Remove the potatoes from the oven and let cool.

Roasting sweet Potatoes

Drain the cashews if soaked.

Combine all ingredients in a blender.

Blend the ingredients on high until smooth.

Refrigerate the dressing until ready to use.

Salad Dressing

Use 1/2 cup silken tofu and reduce water to 1/4 cup

Dressing Variation (if you are allergic to nuts)

Cut the apples (leave the skin on) and place in a container with lemon juice; shake and set aside (this will prevent your apples from browning).

Cut and prepare remaining vegetables.

Salad

Place 1/2 cup to 3/4 cup quinoa in the center of a shallow bowl.

Place Arugula around the edges of the bowl, leaving the quinoa in the middle.

Add cooled sweet potatoes, apples, red onions, cucumbers, grape Ttmatoes, and Romaien lettuce.

Divide (4 salads) and evenly distribute ingredients throughout the salad.

Add teh roasted pecans (or nut soy choice) in the center of each bowl.

Drizzle with smokey maple dijon dressing.

Assembling the Salad: 4 Large Shallow Bowls

This Fall Harvest Salad combines the best autumn flavors in a salad. Toss spring mix with an easy apple cider vinaigrette dressing, apples, pecans, dried cranberries, and goat cheese. Versatile, customizable, and simple to make!

Fall Harvest Salad (Apple Cider Vinaigrette)

ounces Spring Mix, depending on servings

Goat Cheese, crumbled

Cranberries

Pecan Halves, roughly chopped

Apples,

Apple Cider Vinegar

Olive Oil

Honey

Lemon Juice

Salt and Pepper

Mix up the Dressing. 

Mix up the dressing ingredients and season with a pinch of salt and pepper, to taste. I like to shake everything up in a mason jar, but you could also blend in a small processor/blender, or mix by hand in a bowl.

Assemble the Salad. 

When ready to serve, add the lettuce, and other salad ingredients in a large bowl. I like to reserve a little bit of each add-in for sprinkling on top. Toss together with your desired amount of dressing. Depending on the size of your salad, you may not use all the dressing (see note).

Serve and Enjoy. 

Can avocado oil be used instead of olive?? I made this and it was awesome , but not a super fan of olive oil ... I’d like to serve this along with dinner next week ... 
thank you

We all have our favorite fall recipes, and mine is definitely this hearty fall harvest salad!

Fall Harvest Salad with Grapes, Squash & Maple Apple Cider Vinaigrette

kale

½ Tbsp avocado oil

maple syrup

salt

¼ tsp pepper

butternut squash

pecan halves

red seedless California grapes

Tbsp raw pumpkin seeds

goat cheese

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.

Place your chopped kale in 2 serving bowls and set them aside.

Now, combine the apple cider vinegar, avocado oil, water, maple syrup, garlic powder, salt, and pepper in a bowl and whisk thoroughly until fully combined.

Pour half of the dressing (1 fl oz. total) over the kale leaves in their bowls and gently massage the dressing into the leaves for a few minutes. Then, we’ll let the kale sit until we’re ready to top our salad.

Next, place your butternut squash and pecan halves in a bowl and pour the remaining dressing (1 fl oz.) over them. Stir/toss until fully coated. (You can also do this in a plastic bag or other container of your choice and just shake them up.) Spread the marinated butternut squash and pecans onto the parchment lined pan and place them in the oven for about 15 minutes until the butternut squash is slightly browned and fork tender.

Remove the pan from the oven and set it aside to cool.

By now, your kale should be good to go, and we can add the red grapes on top of each salad. Then, add the butternut squash and pecans to your salads, followed by the pumpkin seeds and goat cheese.

Toss it all together as desired, and enjoy!

A mix of hearty greens, crunchy apples, wild rice and cooked veggies pair beautifully with this delicious apple vinaigrette for a satisfying autumn salad.

Harvest Salad + Apple Vinaigrette

wild rice*

potatoes

½ lb. fresh figs* (about 10)

cinnamon

cumin

kale* (washed and torn into small pieces)

radicchio (thinly sliced)

apple cider

walnuts

dates

Tablespoons apple cider vinegar

Dijon mustard

garlic (pressed)

sea salt

red pepper flakes

MAKE RICE: Rinse rice well under cool running water.  I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release.  It won&#39;t really save you much time, but the rice will come out PERFECT every time .If you&#39;re going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover.  Cook for 35 minutes, until all water has been absorbed.  Uncover, fluff with a fork.

ROAST SWEET POTATOES AND FIGS: Preheat oven to 400. Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet.  Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well.  Roast for 10 minutes. Meanwhile, cut figs in half and if they&#39;re large, 1/2 again.  After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices.  Place everything back in oven and roast for another 8-10 minutes, until everything is tender.

MAKE DRESSING: Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.

PREP REMAINING PRODUCE: Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice.  Cut apple in half, scoop out core/seeds and then thinly slice or cube.

ASSEMBLE SALAD:  Begin with the kale and massage it with your hands to soften.  Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.

Dressing will stay good in the fridge, in an airtight container for 2 weeks.

MEAL PREP:  Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance.  Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead.  Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.

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Top 5 harvest salad recipes from across the web

The most viewed harvest salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Pomegranate Harvest Salad

Fall Harvest Salad

Fall Harvest Salad (Apple Cider Vin...

Fall Harvest Salad with Grapes, Squ...

Harvest Salad + Apple Vinaigrette

The most viewed harvest salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine