Fall Harvest Salad Recipe

There’s just something magical about this fall harvest salad recipe. It’s crisp, colorful, and feels like sweater weather in a bowl. Every bite has a balance of sweet, savory, and fresh that makes you want to slow down and savor the moment. It’s the kind of salad that works just as well on a weeknight as it does at a holiday table, pretty enough to impress, easy enough to make without stressing, and guaranteed to make you feel like you’ve fully embraced autumn.

Why You’ll Love This Fall Harvest Salad Recipe

We all want meals that are fresh but filling, beautiful enough to serve at a dinner party yet simple enough for a Tuesday night, and full of flavor that actually makes us excited to eat our greens. That’s exactly what this fall harvest salad recipe totally delivers:

• Seasonal freshness in every bite: Crisp greens, sweet fruit, and crunchy nuts come together for a colorful, crave-worthy salad that tastes like peak fall.
• Perfect sweet-savory balance: Juicy fruit, tangy dried cherries, and buttery nuts drizzled with a rich balsamic dressing hit all the right flavor notes, plus you get healthy fats that are great for heart health.
• Light yet satisfying: Full of fiber-rich produce to keep you energized and your digestion healthy, without that post-meal sluggishness.
• Versatile for any occasion: Gorgeous on a holiday table, yet quick and simple for busy weeknights.

Ingredients You’ll Need

Apples and pears are in peak season in fall, and this salad is the perfect way to showcase them — fresh, colorful, and the ideal mix of sweet and savory. Here’s what you’ll need to bring it together:

• Mixed greens: I love a blend with big, leafy greens for that “fancy restaurant” feel, but you can totally use whatever mix you like best. Grab a pre-washed container or bag from the produce section, or hit up your local farmers market for extra-fresh greens.
• Pear: Ripe pear is the soft, juicy contrast to all the crispness happening in the salad. Pick one that’s just tender to the touch, not mushy, not rock-hard. You can find it in the produce section, usually near apples.
• Apple: Honeycrisp is the best because it’s both sweet and perfectly crisp, but you can also use Gala, Fuji, or Pink Lady. Look for Honeycrisp in the produce section, or check out local orchards and farm stands for the freshest picks.
• Dried cherries: These little pops of tangy sweetness take the salad from good to can’t-stop-eating-it territory. They are usually in the dried fruit section near raisins, or in bulk bins at grocery stores and natural food markets.
• Candied pecans: They’re sweet, buttery, and just a little bit crunchy, the perfect indulgent touch. Check the snack or baking aisle at the grocery store, or make your own candied pecans at home with my easy candied pecans recipe.
• Balsamic vinaigrette: This is the backbone of the dressing that balances with the olive oil, mustard, and herbs to create a rich, tangy flavor. Short on time? Buy a balsamic vinegar that’s rich, slightly sweet, and full-bodied.

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How to Make This Fall Harvest Salad Recipe

A fall harvest salad is all about celebrating the best flavors of the season. It comes together in just minutes, making it perfect for a quick weekday lunch or a show-stopping side at your holiday table.

1. Add all the dressing ingredients to a jar with a tight-fitting lid or mixing bowl and shake it/whisk it until everything’s well combined. 
2. Thinly slice the pear and apple so they’re easy to layer and look gorgeous scattered over your greens.
3. Add all the mixed greens, half the sliced pear and apple, all the dried cherries, and half the candied pecans in a large bowl.
4. Pour a little of the dressing over the salad base, then toss gently so every leaf gets a light, even coat.
5. Plate the salad, then arrange the remaining fruit slices and pecans over the top for that “wow” presentation.
6. Serve with the rest of the dressing on the side so everyone can add as much or as little as they like. Then dig in and taste autumn in every bite.

Easy Swaps and Add-Ins

Think of this salad as your fall canvas — mix, match, and make it your own with seasonal produce, pantry favorites, or whatever you have on hand. Here are some easy swaps and add-ins to inspire you:

• Fruit swaps: No pears? No problem. Try thinly sliced peaches, nectarines, or figs for a different kind of sweetness. 
• Berry options: If dried cherries aren’t your thing, dried cranberries, blueberries, or golden raisins work just as well.
• Nut variations: Candied pecans are amazing, but toasted walnuts, almonds, or hazelnuts bring their own flavor and crunch.
• Protein boost: Toss in roasted chickpeas, or fluffy quinoa to make this salad hearty enough for a full meal.
• Greens variety: Try baby kale, spinach, or arugula instead of mixed greens for a slightly different flavor profile.

More Fall-Inspired Recipes

If you’re loving the fresh, seasonal flavors of this fall harvest salad recipe, here are a few more fall recipes that bring cozy vibes and autumn’s best ingredients to the table:

• When pears are at their peak, I love making a winter pear salad with juicy slices, toasted walnuts, and crisp greens — elegant enough for a holiday dinner yet simple enough for lunch.
• For a sip that tastes like fall in a glass, my maple pumpkin fall smoothie blends creamy pumpkin purée with warm spices and a drizzle of maple syrup for a nourishing, cozy treat.
• Cooler nights call for my roasted vegan pumpkin soup, with rich, velvety pumpkin blended with savory roasted onions and garlic for a comforting bowl you’ll want all season long.
• And on crisp autumn mornings, nothing beats a stack of vegan pumpkin pancakes, fluffy, warmly spiced, and perfect with a drizzle of maple syrup.

If you make this fall harvest salad recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

4.84 from 6 votes

Fall Harvest Salad Recipe

This fall harvest salad recipe is a fresh, colorful, celebration of Autumn's best flavors, crisp greens, juicy fruit, tangy dried cherries, and crunchy candied pecans, all tossed in a rich balsamic vinaigrette. It's light, nutrient-packed, and perfect for everything from quick lunches to holiday gatherings.

Print Pin Rate

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Serves: 4

Author: Jen Hansard

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Ingredients  

1x2x3x

• ▢ 6 cup mixed greens
• ▢ 1 pear thinly sliced
• ▢ 1 Honeycrisp apple thinly sliced
• ▢ ¼ cup dried cherries
• ▢ 1 cup candied pecans

Balsamic Vinaigrette

• ▢ ¼ cup balsamic vinegar
• ▢ ¼ cup extra-virgin olive oil
• ▢ 1 shallot minced
• ▢ ½ tsp Dijon mustard
• ▢ 1 pinch sea salt, unrefined
• ▢ black pepper, ground
• ▢ ½ tsp Italian seasoning

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Instructions 

• Add balsamic vinaigrette ingredients to a jar (or bowl) and shake vigorously (or whisk) to combine.
• Taste and adjust as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess.

For Salad

• Combine greens, half of the sliced apple and pear, dried cherries and half of the candied pecans to a large mixing/serving bowl.
• Drizzle with a bit of the Balsamic Vinaigrette and toss to combine.
• Serve on a large platter and top with remaining pears, apples and pecans.

Helpful Tools

stainless steel mixing bowl

ceramic platter

Notes

• Pecans: For the perfect crunch, store pecans in a well-sealed container at room temperature, away from direct sunlight. 

• Onion swap: If shallots aren’t available, finely diced yellow onion is a great substitute. Yellow onions have a slightly sharper bite, so you may want to soak them in cold water for 5 minutes.
• Leafy greens: This salad works with almost any base like baby spinach, kale, arugula, or a mixed leafy greens blend for variety.

Nutrition

Calories: 372 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 25 g | Saturated Fat: 3 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 16 g | Sodium: 149 mg | Potassium: 246 mg | Fiber: 5 g | Sugar: 26 g | Vitamin A: 991 IU | Vitamin C: 18 mg | Calcium: 52 mg | Iron: 1 mg

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