- 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.
Fall Harvest Salad Recipe
Servings: 4
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.
Equipment
- large serving plate
Ingredients
- 6 cups 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
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.
Notes
- Pecans: For the perfect crunch, store pecans in a well-sealed container at room temperature, away from direct sunlight.
Nutrition
Calories: 372kcal, Carbohydrates: 36g, Protein: 3g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Sodium: 149mg, Potassium: 246mg, Fiber: 5g, Sugar: 26g, Vitamin A: 991IU, Vitamin C: 18mg, Calcium: 52mg, Iron: 1mg