Fall Harvest Salad Recipe

Introduction

This Fall Harvest Salad is a vibrant mix of fresh fruits, crunchy nuts, and peppery greens, all brought together with a tangy mustard orange vinaigrette. It’s a perfect seasonal dish that balances sweet, savory, and crisp textures for an inviting meal or side.

Ingredients

• ¼ cup orange juice (freshly juiced or store-bought)
• ⅓ cup olive oil
• 1 ½ tablespoons stone ground mustard
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1 bulb fennel (trimmed and finely sliced)
• 1 shallot (thinly sliced)
• 1 persimmon (halved and thinly sliced)
• 1 apple (thinly sliced)
• ¼ cup pumpkin seeds
• ¼ cup pecans (chopped)
• ¼ cup dried cranberries
• ½ cup manchego cheese (shaved)
• 2 cups arugula
• Flaky sea salt (to taste)

Instructions

1. Step 1: In a small bowl, whisk together the orange juice, olive oil, stone ground mustard, honey, and kosher salt to create the mustard orange vinaigrette. Set it aside.
2. Step 2: Trim and thinly slice the fennel bulb and place it in a mixing bowl.
3. Step 3: Thinly slice the shallot, rinse it briefly with warm water to mellow the sharp flavor, then add it to the fennel.
4. Step 4: Pour half of the vinaigrette over the fennel and shallot mixture and gently massage it in to soften the vegetables and infuse flavor.
5. Step 5: Thinly slice the persimmon and apple and set them aside for garnish.
6. Step 6: Add the pumpkin seeds, chopped pecans, dried cranberries, shaved manchego, and arugula to the fennel mixture.
7. Step 7: Drizzle in the remaining vinaigrette and gently toss all the ingredients together until well combined.
8. Step 8: Transfer the salad to a serving platter, arrange the apple and persimmon slices on top in groups, sprinkle with flaky sea salt, and serve immediately.

Tips & Variations

• To add extra crunch, toast the pumpkin seeds and pecans lightly before adding them to the salad.
• Swap manchego for shaved Parmesan or crumbled goat cheese for a different flavor profile.
• If persimmons are unavailable, use ripe pears for a similar sweetness and texture.
• For a vegan version, replace honey with maple syrup and omit the cheese or use a plant-based alternative.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette refrigerated as well. When ready to serve, toss everything together again. This salad is best enjoyed fresh, as the greens and fruit may wilt or brown over time. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to prepare the salad ingredients and dressing separately and combine them just before serving to keep the greens crisp and the fruit fresh.

What can I substitute for persimmon if I can’t find any?

Ripe pears make an excellent substitute for persimmon, providing similar sweetness and texture to maintain the salad’s balance.

Fall Harvest Salad Recipe

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★★★★★

4.8 from 81 reviews

• Author: Hailey
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant Fall Harvest Salad featuring crisp fennel, sweet persimmon and apple slices, crunchy pumpkin seeds and pecans, dried cranberries, and nutty Manchego cheese. Tossed in a tangy mustard orange vinaigrette and served over fresh arugula, this salad perfectly balances sweet, savory, and nutty flavors for a seasonal delight.

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Ingredients

Scale 1x2x3x

For the Mustard Orange Vinaigrette

• ¼ cup orange juice (freshly juiced or store-bought)
• ⅓ cup olive oil
• 1 ½ tablespoon stone ground mustard
• 1 tablespoon honey
• 1 teaspoon kosher salt

For the Salad

• 1 bulb fennel (trimmed and finely sliced)
• 1 shallot (thinly sliced)
• 1 persimmon (halved and thinly sliced)
• 1 apple (thinly sliced)
• ¼ cup pumpkin seeds
• ¼ cup pecans (chopped)
• ¼ cup dried cranberries
• ½ cup Manchego cheese (shaved)
• 2 cups arugula
• Flaky sea salt (to taste)

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Instructions

1. Prepare the Mustard Orange Vinaigrette: In a small bowl, combine the orange juice, olive oil, stone ground mustard, honey, and kosher salt. Whisk thoroughly until the mixture is well emulsified and set aside to allow the flavors to meld.
2. Prep the Fennel and Shallots: Trim and finely slice the fennel bulb and place it in a large mixing bowl. Thinly slice the shallot, then rinse the slices in warm water to mellow the sharp onion flavor. Drain and add to the fennel.
3. Dress the Fennel Mixture: Add half of the prepared vinaigrette to the fennel and shallots. Massage the dressing into the fennel gently to infuse flavor and slightly soften the texture.
4. Slice the Fruits: Thinly slice the persimmon halves and apple. Set these aside for plating later.
5. Combine Salad Ingredients: Add the pumpkin seeds, chopped pecans, dried cranberries, shaved Manchego cheese, and arugula to the fennel mixture.
6. Dress and Toss the Salad: Drizzle the remaining vinaigrette over the combined ingredients. Gently toss everything together to evenly coat all components with the dressing.
7. Plate and Finish: Transfer the salad to a serving platter. Arrange the persimmon and apple slices in groups on top for visual appeal. Sprinkle with flaky sea salt to taste and serve immediately.

Notes

• Rinsing the shallots in warm water helps reduce their sharpness for a milder flavor.
• Use freshly juiced orange juice if possible for brighter flavor in the vinaigrette.
• The massaging of fennel with dressing softens its texture and enhances flavor absorption.
• This salad is best served fresh to maintain the crispness of the vegetables and nuts.
• Substitute pecans with walnuts for a different nutty profile if desired.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Fall Salad, Harvest Salad, Fennel Salad, Persimmon Salad, Arugula Salad, Autumn Recipe, Healthy Salad, No Cook Salad