This salad captures the best flavors of the harvest season in one bowl. The combination of fresh greens, juicy apples, dried cranberries, and toasted nuts creates layers of texture and flavor in every bite.
It’s versatile and easy to customize with your favorite seasonal ingredients. Whether you’re serving it at a holiday gathering or enjoying it as a weekday lunch, this salad feels special while remaining simple to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mixed salad greens apple, thinly sliced pear, sliced dried cranberries toasted pecans or walnuts crumbled goat cheese or feta cheese red onion, thinly sliced
For the dressing: olive oil balsamic vinegar Dijon mustard honey or maple syrup salt black pepper
Directions
In a large salad bowl, combine the mixed greens, sliced apple, pear, dried cranberries, toasted nuts, crumbled cheese, and red onion.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined.
Drizzle the dressing over the salad just before serving.
Toss gently to coat all the ingredients evenly.
Serve immediately for the freshest flavor and texture.
Add grilled chicken, roasted turkey, or sliced steak to turn this into a more substantial main course. You can also include roasted butternut squash or sweet potatoes for extra warmth and heartiness.
Swap pecans for candied walnuts for a sweeter touch, or use blue cheese instead of goat cheese for a bolder flavor. Pomegranate seeds make a beautiful and juicy addition, especially during the fall and winter months.
For a different dressing, try a simple apple cider vinaigrette or a creamy poppy seed dressing.
Storage/Reheating
Store the salad components and dressing separately in airtight containers in the refrigerator for up to 2 days. Keeping the dressing separate prevents the greens from becoming soggy.
If the salad has already been dressed, it’s best enjoyed the same day. This salad is not suitable for freezing.
FAQs
Can I make Harvest Salad ahead of time?
Yes, prepare all the ingredients in advance and store them separately. Toss with dressing just before serving.
What type of apples work best?
Crisp varieties like Honeycrisp, Fuji, or Gala provide a sweet and crunchy texture.
Can I make this salad vegan?
Yes, omit the cheese or use a plant-based alternative, and use maple syrup instead of honey in the dressing.
What greens are best for this salad?
Mixed greens, baby spinach, arugula, or a combination all work well.
How do I keep the apples from browning?
Toss the sliced apples in a small amount of lemon juice to slow oxidation.
Can I use a different type of nut?
Absolutely. Almonds, hazelnuts, or pumpkin seeds are excellent substitutes.
Is this salad gluten-free?
Yes, as long as all packaged ingredients are certified gluten-free.
Can I add grains to this salad?
Yes, cooked quinoa, farro, or wild rice can make it more filling.
What protein pairs well with Harvest Salad?
Grilled chicken, turkey, salmon, or even roasted chickpeas pair beautifully.
How can I make the dressing creamier?
Whisk in a spoonful of Greek yogurt or mayonnaise for a creamier consistency.
Conclusion
Harvest Salad is a fresh, colorful dish that celebrates the flavors of the season. With crisp fruit, crunchy nuts, and a tangy vinaigrette, it offers the perfect balance of textures and tastes. Easy to prepare and endlessly customizable, this salad is a wonderful addition to both everyday meals and festive gatherings.
This Harvest Salad recipe is a vibrant fall-inspired dish made with crisp greens, fresh apples and pears, dried cranberries, toasted nuts, and tangy balsamic dressing. Perfect as a holiday side dish or light main course, this easy harvest salad balances sweet and savory flavors with beautiful seasonal ingredients.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4–6 servings
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
For the Salad:
6 cups mixed salad greens
1 apple, thinly sliced
1 pear, sliced
½ cup dried cranberries
½ cup toasted pecans or walnuts
½ cup crumbled goat cheese or feta cheese
¼ small red onion, thinly sliced
For the Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
In a large bowl, combine mixed greens, sliced apple, pear, dried cranberries, toasted nuts, crumbled cheese, and red onion.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined.
Drizzle dressing over the salad just before serving.
Toss gently to coat evenly.
Serve immediately for best texture and flavor.
Notes
Toss apples in a little lemon juice to prevent browning.
Toast nuts in a dry skillet for 3–5 minutes to enhance flavor.
Keep dressing separate until ready to serve to avoid soggy greens.
Add roasted butternut squash or sweet potatoes for extra heartiness.
To make vegan, omit cheese and use maple syrup instead of honey.
