Harvest Greens Salad is the perfect way to embrace the bright, crisp flavors of fall. With juicy Honeycrisp apples and crunchy roasted pecans, this salad is a delightful balance of sweet, tart, and nutty flavors. It's a simple, refreshing dish that comes together in no time.
The base of this salad is a mix of baby greens, which provide a delicate and tender texture. Honeycrisp apple adds a juicy, sweet-tart crunch that pairs beautifully with the other ingredients. Dried cranberries offer a chewy, sweet contrast, while roasted pecans bring a rich, nutty flavor and satisfying crunch. Goat cheese lends a creamy, tangy element that ties everything together. Red onion adds a sharp, savory note that balances the sweetness. The apple cider vinegar and Dijon mustard in the dressing give a bright, zesty kick, complemented by the smooth richness of extra-virgin olive oil. A dash of salt and pepper rounds out the flavors.
This Harvest Greens Salad pairs beautifully with grilled chicken or roasted turkey for a more substantial meal. It’s also a great companion to a creamy pumpkin soup or a hearty lentil stew, offering a refreshing contrast to warmer dishes.
Start by placing 5 cups of mixed baby greens in a large salad bowl. It’s important to use a bowl big enough so you have room to toss everything without making a mess. Next, slice your Honeycrisp apple thinly. I like to leave the skin on for added color and texture, but feel free to peel it if you prefer. Add the apple slices to the bowl with the greens.
Toss in 1/4 cup of dried cranberries, which will add a nice chewy sweetness. Then, scatter 1/2 cup of roasted pecans over the salad. If you’re feeling adventurous, you can roast raw pecans yourself with just a bit of salt for an extra touch of homemade goodness.
Next, crumble 1/4 cup of goat cheese over the top. Its creamy texture and tangy flavor will really enhance the salad. Add 1/4 cup of thinly sliced red onion for a bit of bite and to complement the other flavors.
Now, let’s make the vinaigrette. In a small bowl, whisk together 2 tablespoons of apple cider vinegar and 1 tablespoon of Dijon mustard. Slowly drizzle in 1/4 cup of extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste.
Pour the vinaigrette over the salad and toss gently to ensure everything is evenly coated. Be careful not to over-toss, as you want to keep the ingredients intact. Serve the salad immediately, and enjoy!
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