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Fall Harvest Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/fall-harvest-salad-recipe/