Autumn Harvest Salad
User Reviews
5.0
3 reviews
Excellent
Autumn Harvest Salad
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This autumn harvest salad uses plenty of in-season produce, and is great as a side or even a light dinner!
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Ingredients
Candied pecans
- 1 cup pecan halves
- 1 Tbsp unsalted butter melted
- 2 Tbsp packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp cayenne pepper
- 1/4 tsp Kosher or sea salt
Quick pickled onions
- 1 medium red onion thinly sliced
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1 Tbsp honey or maple syrup
- 1 tsp Kosher or sea salt
Apple cider vinaigrette
- 2 Tbsp apple cider vinegar
- 2 Tbsp orange juice freshly squeezed is best
- 2 tsp Dijon mustard
- 2 tsp honey or maple syrup
- pinch of salt and black pepper
- 6 Tbsp extra virgin olive oil
Harvest salad
- 6 cups mixed lettuce I like to use a mix of butter lettuce, arugula, and baby spinach
- 1 large honeycrisp apple thinly sliced
- 1 cup mandarin orange slices
- 2 figs quartered
- 1/2 cup quick pickled onions
- 1/2 cup pomegranate seeds
- 1/2 cup candied pecans
- 1/2 cup crumbled blue cheese
- 1/4 cup dried cranberries
Instructions
Make candied pecans
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or aluminum foil.
- To a mixing bowl, add the melted butter, brown sugar, cinnamon, vanilla, cayenne, and salt. Stir together until the sugar dissolves into the mixture.
- Add pecan halves and stir to combine well. Spread coated pecans onto prepared baking sheet.
- Bake in preheated oven for 8-10 minutes, stirring halfway through, until nuts are toasted and fragrant. ** all ovens cook differently, so keep an eye on your pecans to ensure they don't burn **
- Remove from oven and let the pecans cool completely. They will become crunchy as they cool.
Make pickled onions
- Add sliced red onion to a mixing bowl.
- In a saucepan, add water, apple cider vinegar, honey, and salt. Bring to a simmer, stirring occasionally.
- Pour mixture over the sliced onions, then let sit for about 10 minutes. Drain liquid, then set sliced onions aside for now.
Make the vinaigrette
- Add all apple cider vinaigrette ingredients to a small mixing bowl, then whisk well to combine. Alternatively, you can add all ingredients to a mason jar, seal it, and shake well.
Assemble salad
- To a large salad bowl (or large platter), add the lettuce. Then over the top, scatter the sliced apples, mandarin oranges, quartered figs, pickled onions, pomegranate seeds, dried cranberries and candied pecans.
- Sprinkle the top with the crumbled blue cheese.
Dress and serve
- Drizzle the vinaigrette over the top of the salad and serve immediately.
Notes
- I've estimated that this recipe serves 6 as a side salad, but please feel free to divide it up into as many servings as you'd like.
Nutrition Information
Show Details
Calories
481kcal
(24%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
20g
Trans Fat
0.1g
Cholesterol
13mg
(4%)
Sodium
686mg
(29%)
Potassium
404mg
(12%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
921IU
(18%)
Vitamin C
26mg
(29%)
Calcium
120mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 686mg | 29% |
| Potassium | 404mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 921IU | 18% |
| Vitamin C | 26mg | 29% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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