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5.0 from 3 votes

Autumn Harvest Salad

This autumn harvest salad uses plenty of in-season produce, and is great as a side or even a light dinner!

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Calories: 481 kcal
Course: Side Dish , Salad
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or aluminum foil.
  2. To a mixing bowl, add the melted butter, brown sugar, cinnamon, vanilla, cayenne, and salt. Stir together until the sugar dissolves into the mixture.
  3. Add pecan halves and stir to combine well. Spread coated pecans onto prepared baking sheet.
  4. 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 **
  5. Remove from oven and let the pecans cool completely. They will become crunchy as they cool.
Make pickled onions
  1. Add sliced red onion to a mixing bowl.
  2. In a saucepan, add water, apple cider vinegar, honey, and salt. Bring to a simmer, stirring occasionally.
  3. 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
  1. 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
  1. 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.
  2. Sprinkle the top with the crumbled blue cheese.
Dress and serve
  1. 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

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

% 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.