Looking for a way to embrace the crisp, vibrant flavors of fall? This autumn harvest salad is the perfect recipe to showcase the season’s best produce while keeping things fresh, colorful, and absolutely delicious.
Packed with nutrient-rich ingredients, this easy food recipe is a must-try for anyone craving a balance of indulgence and health.
A Flavorful Celebration of Fall’s Best Ingredients
Autumn is all about earthy, sweet, and tangy flavors, and this salad perfectly captures that essence. Featuring Tuscan kale, pomegranate seeds, and sliced apples or persimmons, each bite is bursting with texture and flavor.
The addition of caramelized shallot and cider vinaigrette ties it all together with a warm, comforting finish. Not only does this dish look stunning on the table, but it’s also easy to prepare in just under 35 minutes.
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For an even richer taste, toasted pecans and crumbled cheese like blue cheese or goat cheese bring a creamy and nutty contrast. Whether you’re serving this as a side at your next dinner party or making it the star of a light lunch, it’s guaranteed to impress.
Tips to Make It Your Own
One of the best parts about this recipe is how customizable it is. Here are some ideas to suit your preferences or dietary needs:
- Vegan Option: Skip the cheese and bacon for a completely plant-based version. You can add roasted chickpeas for a protein boost.
- Gluten-Free: This salad is naturally gluten-free, making it a great option for those with dietary restrictions.
- Nut-Free: Swap the pecans for roasted pumpkin seeds or sunflower seeds for a nut-free crunch.
- Fruit Variations: Persimmons are fantastic if you want to keep it traditional, but Honeycrisp apples are equally delightful. Pears also work beautifully for a more delicate flavor.
Feel free to adjust the seasoning or sweetness of the vinaigrette by experimenting with the amounts of maple syrup or apple butter.
Why This Easy Recipe Works
The magic of this recipe lies in its blend of contrasting flavors and textures. The hearty kale base ensures the salad stays fresh and vibrant for hours.
Sweet apples and tart pomegranate seeds balance the earthiness of the greens. Meanwhile, the caramelized shallot dressing elevates the dish with a warm and tangy kick, perfectly complementing the roasted nuts and creamy cheese.
What makes it even better? This recipe is not just tasty but packed with nutrients. Kale and pomegranates are well-known for their antioxidant properties, while the healthy fats from olive oil and pecans support heart health.
It’s an excellent choice for anyone following a Mediterranean-style diet.
Perfect for Gatherings & Meal Prep
If you’re hosting a Thanksgiving dinner or fall gathering, this salad is a show-stopper that pairs wonderfully with roasted meats or vegetarian mains. Plus, it’s easy to prepare ahead of time.
Simply make the dressing and toast the nuts in advance, and assemble the salad just before serving.
For meal prep enthusiasts, this recipe is ideal. Kale holds up well even after dressing, making it a fantastic option for lunches throughout the week. Store the ingredients separately and combine them when you’re ready to eat.
Quick Steps to Enjoy
While the full recipe details include exact measurements, here’s a quick rundown of what you can expect:
- Toss raw pecans with olive oil, maple syrup, and cinnamon, then roast them for a lightly sweet crunch.
- Combine shredded Tuscan kale, thinly sliced apples or persimmons, and pomegranate seeds in a large bowl.
- Prepare the vinaigrette by caramelizing shallots and blending them with apple cider vinegar, apple butter, and thyme.
- Pour the warm dressing over the salad, toss gently, and top with crumbled cheese and crispy bacon.
In just a few simple steps, you’ll have a dish that’s as stunning to look at as it is delicious to eat.
Easy Autumn Harvest Salad Recipe
Equipment
- Baking sheet
- Large skillet
Ingredients
Salad:
- 1 cup raw pecans
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
- 2 bunches Tuscan kale stemmed and shredded
- 3 Honeycrisp apples or Fuyu persimmons thinly sliced
- Seeds from 1 pomegranate
- 4 slices thick-cut bacon chopped
- ½ cup crumbled or cubed blue cheese goat cheese, or feta
Caramelized Shallot and Cider Vinaigrette:
- ⅓ cup extra-virgin olive oil
- 1 small shallot thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple butter
- 1 tablespoon fresh thyme leaves
- Crushed red pepper flakes to taste
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat the oven: Set the oven to 350°F. Line a baking sheet with parchment paper.
- Prepare the pecans: On the baking sheet, toss together pecans, olive oil, maple syrup, cinnamon, and salt. Spread in a single layer and bake until toasted, about 10–15 minutes.
- Prepare the salad base: In a large bowl, toss together shredded kale, sliced apples or persimmons, and pomegranate seeds.
- Cook the bacon: In a skillet over medium heat, cook chopped bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. Wipe the skillet clean.
- Make the vinaigrette: In the skillet, heat olive oil over medium-high heat. Add shallots and cook until fragrant, about 2–3 minutes. Remove from heat and let cool slightly. Stir in apple cider vinegar, apple butter, thyme, red pepper flakes, salt, and pepper.
- Assemble the salad: Pour the warm vinaigrette over the salad base. Add toasted pecans, bacon, and cheese. Gently toss to combine.
- Serve immediately: Enjoy this easy and flavorful autumn salad as a side or main dish!
Notes
- If persimmons aren’t available, substitute with Honeycrisp apples or similar sweet, crisp apples.
- Make the salad vegetarian by skipping the bacon.
- For a nut-free version, replace pecans with toasted sunflower seeds.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.