Fall Harvest Salad Recipe

Introduction

This Fall Harvest Salad is a perfect blend of fresh greens, sweet pomegranate seeds, tangy feta, and crunchy toasted nuts. It’s a colorful and flavorful dish that celebrates the best tastes of the season, ideal for a light lunch or a vibrant side.

Ingredients

• 4 cups mixed greens
• 1 cup pomegranate seeds
• 1/2 cup crumbled feta cheese
• 1/2 cup walnuts or pecans
• 1/4 cup sliced red onion
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Step 1: Wash mixed greens thoroughly in cold water, then spin dry completely. Removing excess moisture helps the dressing stick better.
2. Step 2: In a large bowl, gently combine the greens, pomegranate seeds, crumbled feta cheese, and thinly sliced red onion. Be careful not to bruise the greens.
3. Step 3: Preheat your oven to 350°F (175°C). Spread the walnuts or pecans on a baking sheet and toast them for 8-10 minutes until fragrant and golden. Let them cool completely before adding to the salad.
4. Step 4: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until smooth and well emulsified.
5. Step 5: Add the cooled toasted nuts to the salad, then drizzle with the dressing just before serving. Toss gently to combine and enjoy immediately for the best texture.

Tips & Variations

• Substitute goat cheese for feta for a creamier texture and tangier flavor.
• Use arugula or spinach instead of mixed greens for a different flavor profile.
• Add sliced apples or pears for an extra sweet crunch.
• For a vegan version, omit the cheese and use maple syrup in place of honey.
• Toast the nuts in a dry skillet over medium heat if you prefer not to use the oven.

Storage

Store leftover salad components separately for best results. Keep mixed greens and dressing refrigerated for up to 2 days, and nuts in an airtight container at room temperature for up to a week. Toss the salad fresh before serving to maintain crispness. Reheating is not recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to prepare the components separately and assemble the salad just before serving to keep the greens crisp and nuts crunchy.

What can I use instead of pomegranate seeds?

If pomegranate seeds are not available, dried cranberries or cherries make a great substitute to add a similar sweet-tart flavor.

Fall Harvest Salad Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

A vibrant and refreshing Fall Harvest Salad featuring mixed greens, sweet pomegranate seeds, tangy crumbled feta, toasted walnuts or pecans, and a honey balsamic dressing. This salad perfectly balances sweet, savory, and nutty flavors, making it a delightful seasonal dish ideal for autumn meals or gatherings.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 cups mixed greens
• 1 cup pomegranate seeds
• 1/2 cup crumbled feta cheese
• 1/2 cup walnuts or pecans
• 1/4 cup sliced red onion

Dressing Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Prepare Greens: Wash mixed greens thoroughly in cold water to remove any dirt or grit. Spin the greens dry completely using a salad spinner or pat dry with paper towels to ensure excess moisture is removed, as this helps the dressing adhere better.
2. Combine Base: In a large bowl, gently toss the dried mixed greens with the pomegranate seeds, crumbled feta cheese, and thinly sliced red onion. Be careful to handle the greens delicately to prevent bruising and maintain their freshness.
3. Toast Nuts: Preheat the oven to 350°F (175°C). Spread the walnuts or pecans evenly on a baking sheet. Toast them in the oven for 8 to 10 minutes until they become fragrant and turn golden brown. Remove from the oven and allow them to cool completely before adding to the salad to maintain their crisp texture.
4. Make Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until the dressing is smooth and emulsified, ensuring all flavors are well combined.
5. Final Assembly: Add the cooled toasted nuts to the salad mixture. Drizzle the prepared dressing over the salad just before serving. Toss gently to combine all ingredients evenly while preserving the salad’s texture. Serve immediately for the best taste and freshness.

Notes

• To enhance flavor, use freshly cracked black pepper and high-quality extra virgin olive oil.
• For a nut-free option, omit walnuts or pecans and substitute with roasted pumpkin seeds.
• This salad is best served fresh; prepare dressing and toast nuts just before assembling.
• Leftover toasted nuts can be stored in an airtight container for up to one week.
• Adjust honey quantity in the dressing to taste depending on desired sweetness.

Keywords: Fall Harvest Salad, mixed greens salad, pomegranate salad, autumn salad, feta cheese salad, toasted nuts salad, honey balsamic dressing