If you’re craving a salad that feels like a warm, colorful hug from autumn itself, this Fall Harvest Salad Recipe is exactly what you need. Bursting with seasonal treasures like crisp apples, sweet persimmons, and nutty pumpkin seeds, this salad is layered with textures and flavors that celebrate the bounty of fall. From the tangy stone ground mustard dressing to the aromatic fennel and hearty kale base, every bite sings with freshness and comfort. It’s simple to make yet impressively vibrant, making it a perfect addition to any meal or a satisfying stand-alone dish that feels like a celebration of the season.
Ingredients You’ll Need
Every ingredient in this salad is chosen for a reason, combining to create a harmonious balance of sweet, savory, crunchy, and creamy. These essentials are easy to find and each brings a unique texture or flavor that elevates the whole dish to something truly special.
- ¼ cup orange juice: Freshly juiced or store-bought, it adds a bright, citrusy punch that lightens the dressing beautifully.
- â…“ cup olive oil: The rich, smooth base for the vinaigrette that envelops every ingredient in deliciousness.
- 1 ½ tablespoon stone ground mustard: Adds a subtle tang and depth to the salad dressing, enhancing all the flavors.
- 1 tablespoon honey: Sweetens the vinaigrette naturally, balancing the acidity of the orange juice and mustard.
- 1 teaspoon kosher salt: Brings all the flavors together and enhances the natural tastes of the ingredients.
- 1 shallot: Thinly sliced and rinsed to mellow its bite while adding a delicate onion flavor.
- 1 bulb fennel: Finely sliced for a refreshing crunch and a subtle licorice note that brightens the salad.
- 1 bunch lacinato kale: The earthy, robust green that forms a nutrient-packed foundation full of texture.
- ¼ cup pumpkin seeds: Toasty and crunchy, they add a delightful nuttiness that’s perfect for fall.
- ¼ cup pecans: Chopped and slightly sweet, these nuts complement the dried cranberries beautifully.
- ¼ cup dried cranberries: Tart and chewy, offering little bursts of sweetness throughout the salad.
- 1 persimmon: Halved and thinly sliced for a smooth, honeyed sweetness and vibrant color.
- 1 apple: Thinly sliced for a crisp, refreshing contrast that brightens the mix.
- ½ cup Manchego cheese: Shaved to add a creamy, salty note that rounds out the salad.
- Flaky sea salt: A finishing touch that brings bursts of clean saltiness to each bite.
How to Make Fall Harvest Salad Recipe
Step 1: Prepare the Mustard Orange Vinaigrette
Start by whisking together the orange juice, olive oil, stone ground mustard, honey, and kosher salt in a small bowl. This vinaigrette is where the magic begins, infusing the entire salad with a bright, tangy, and slightly sweet flavor.
Step 2: Prep the Shallots
Trim the shallot, cut it in half, and slice it thinly. To mellow its sharpness, rinse the slices in warm water and set aside. This little step softens the onion flavor, so it doesn’t overpower the other ingredients.
Step 3: Slice the Fennel
Trim the fennel bulb and slice it as thin as possible. Its crisp texture and subtle anise flavor will add an unexpected freshness to the salad that perfectly complements the kale and fruit.
Step 4: Prepare the Kale Base
Remove the leaves from the tough lacinato kale stems and chop the leaves into bite-sized pieces. Add the kale, fennel, and the rinsed shallots into a large mixing bowl to ready everything for the dressing.
Step 5: Massage the Salad
Pour half of the vinaigrette over the kale mixture and gently massage the leaves and vegetables. This process softens the kale, making it more tender and allowing it to soak up all the lovely flavors.
Step 6: Add Nuts and Fruit
Mix in the pumpkin seeds, chopped pecans, and dried cranberries to the dressed kale, giving the salad wonderful crunch and sweet bursts of flavor that feel truly autumnal.
Step 7: Finishing Touches
Slice the persimmon and apple thinly, shave the Manchego cheese, and gently drizzle the remaining dressing over the entire salad. Toss everything carefully to distribute the flavors without bruising the delicate fruit slices.
Step 8: Plate and Season
Transfer the salad to a beautiful serving platter, artfully arrange the apple, persimmon, and Manchego on top, then sprinkle with flaky sea salt. This final flourish adds texture and a polished look that invites everyone to dig in.
How to Serve Fall Harvest Salad Recipe
Garnishes
For an extra special touch, consider garnishing with additional pumpkin seeds or a few fresh herb leaves like parsley or thyme. These add a burst of green and a little herbal brightness that enhances the salad’s layers of flavor.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled pork, or even a creamy soup. It’s hearty enough to hold its own but also offers fresh contrast as a vibrant side that brings balance to comfort-food favorites.
Creative Ways to Present
Serve the Fall Harvest Salad Recipe in individual bowls lined with whole kale leaves for a rustic presentation, or layer it in clear glass jars for grab-and-go lunches. For holiday gatherings, a large wooden bowl surrounded by whole fruits and nuts creates a stunning centerpiece that invites sharing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers. Keeping the dressing detached prevents the greens and fruit from becoming soggy, maintaining the salad’s crisp textures for up to two days in the fridge.
Freezing
Because this salad features fresh fruits and delicate greens, freezing is not recommended. The texture and flavor can be compromised, especially with the kale, persimmon, and cheese.
Reheating
This salad is best enjoyed fresh or cold, so reheating is not suggested. Instead, if you want a warm meal, use the salad as a colorful, crisp accompaniment alongside a hot main dish.
FAQs
Can I substitute other greens for the kale?
Absolutely! While lacinato kale provides a hearty base, you can swap in spinach, arugula, or a spring mix for a milder flavor and softer texture. Just adjust the massaging time since these greens are more delicate.
Is it possible to make the dressing ahead of time?
Yes, the vinaigrette can be whipped up a day or two before and stored in the fridge. Just give it a good stir before using since the ingredients may separate over time.
How do I mellow the sharpness of the shallots?
Rinsing thinly sliced shallots in warm water, as this recipe suggests, is a great way to soften their bite. If you’re in a hurry, soaking them in cold water for 10 minutes works, too.
Can I add protein to make this salad a complete meal?
Definitely! Grilled chicken, roasted turkey, or crispy chickpeas are excellent protein additions that complement the flavors without overpowering the salad’s delicate balance.
What’s the best way to slice the persimmon?
Use a sharp knife to thinly slice the persimmon after halving it. Aim for even slices that showcase the fruit’s beautiful orange color and silky texture, making it a standout feature in the salad.
Final Thoughts
There’s something truly magical about the layers of flavor and textures in this Fall Harvest Salad Recipe. It’s the kind of dish you’ll want to make again and again, a celebration of autumn that feels both wholesome and indulgent. Trust me, once you try it, you’ll have a new favorite way to savor the season’s best ingredients.
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Fall Harvest Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Fall Harvest Salad combines crisp kale, sweet persimmons, and tart dried cranberries with a tangy mustard orange vinaigrette. Enhanced by crunchy pumpkin seeds, pecans, and shaved manchego cheese, this fresh and colorful salad celebrates seasonal flavors in just 15 minutes.
Ingredients
Dressing
- ¼ cup orange juice (freshly juiced or store-bought)
- â…“ cup olive oil
- 1 ½ tablespoons stone ground mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt
Salad
- 1 shallot (thinly sliced)
- 1 bulb fennel (trimmed and finely sliced)
- 1 bunch lacinato kale (chopped)
- ¼ cup pumpkin seeds
- ¼ cup pecans (chopped)
- ¼ cup dried cranberries
- 1 persimmon (halved and thinly sliced)
- 1 apple (thinly sliced)
- ½ cup manchego cheese (shaved)
- Flaky sea salt (to taste)
Instructions
- Prepare Mustard Orange Vinaigrette: In a small bowl, whisk together orange juice, olive oil, stone ground mustard, honey, and kosher salt until emulsified. Set the dressing aside.
- Rinse Shallot: Trim and cut the shallot in half, then thinly slice it. Place the slices in a small bowl and rinse with warm water to mellow the raw onion flavor. Drain and set aside.
- Slice Fennel: Trim and thinly slice the fennel bulb, removing the tough outer layers if needed.
- Prepare Kale: Remove the lacinato kale leaves from their stems and chop them into bite-sized pieces. Place the kale in a large mixing bowl.
- Combine Vegetables: Add the sliced fennel and rinsed shallot to the kale in the mixing bowl.
- Dress and Massage Salad: Pour half of the prepared dressing over the kale mixture and massage it gently with your hands to soften the kale and evenly distribute the flavors.
- Add Nuts and Fruits: Fold in the pumpkin seeds, chopped pecans, and dried cranberries into the massaged kale blend.
- Slice Persimmon and Apple: Thinly slice the persimmon and apple, and shave the manchego cheese. Set aside for garnish.
- Toss Salad: Drizzle the remaining dressing over the salad and gently toss to coat all ingredients.
- Assemble and Serve: Transfer the salad onto a serving platter. Arrange the sliced persimmon, apple, and shaved manchego cheese on top. Sprinkle with flaky sea salt to taste and serve immediately.
Notes
- Massaging the kale softens its texture, making it more tender and easier to eat.
- Rinsing the shallot in warm water helps reduce its sharpness for a milder flavor.
- Use freshly juiced orange juice if possible for the best flavor in the vinaigrette.
- You can substitute pecans with walnuts or almonds according to your preference.
- For a vegan version, omit the manchego cheese or replace it with a plant-based cheese alternative.
