Why You’ll Love Harvest Salad Recipe
This Harvest Salad delivers a delightful contrast of sweet, savory, and crunchy in every bite. The maple vinaigrette ties together crisp greens and fruit with toasted pecans and pumpkin seeds, while the prosciutto adds a satisfying salty crunch. It’s perfect for fall gatherings, holiday tables, or a refreshing meal any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dressing
dijon mustard
whole grain mustard
maple syrup
apple cider vinegar
white wine vinegar
kosher salt
black pepper
allspice
lemon zest
olive oil
Salad
prosciutto
arugula
fresh spinach
dried cranberries
Honeycrisp apples
green apple
lemon juice
pecans (toasted and chopped)
pumpkin seeds
shallot
goat cheese
Directions
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Make the Dressing: In a jar or small bowl, whisk together the Dijon mustard, whole grain mustard, maple syrup, apple cider vinegar, white wine vinegar, salt, pepper, allspice, and lemon zest. Slowly whisk in the olive oil until the dressing is well emulsified. Cover and refrigerate until ready to use.
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Crisp the Prosciutto: Preheat the oven to 400°F (204°C). Arrange prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 8–10 minutes until crispy, then transfer to a cooling rack and crumble once cool.
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Toast Nuts and Seeds: On a separate baking sheet, spread pecans and pumpkin seeds. Toast in the oven for 5–6 minutes, tossing halfway through, until golden and fragrant. Let cool, then chop the pecans.
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Prep Shallot and Apples: Soak the shallot slices in cold water for 5–10 minutes to mellow the sharpness, then drain. Toss apple slices with lemon juice to prevent browning.
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Assemble the Salad: In a large bowl, combine arugula and spinach. Drizzle with dressing to taste and toss until evenly coated. Add apples, cranberries, shallot, pecans, and pumpkin seeds; toss gently.
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Finish & Serve: Crumble goat cheese over the salad without tossing to preserve creamy bites. Scatter crispy prosciutto on top, add a touch more dressing if desired, and serve immediately.
Servings and timing
Servings: 5–6
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
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Swap the greens for baby kale, mixed spring greens, or romaine.
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Change up the cheese — Manchego, feta, or blue cheese all work well.
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Make it vegetarian: omit the prosciutto and add roasted chickpeas or extra nuts for protein.
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Use different fruit such as pears, pomegranate seeds, or dried cherries.
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Replace plain nuts with candied pecans or spiced walnuts for extra flair.
Storage/Reheating
Storing: Best enjoyed fresh; if already dressed, refrigerate leftovers for up to 1 day. For make‑ahead prep, store greens, apples, and dressing separately to keep everything crisp.
Reheating: No reheating required; to re‑crisp prosciutto, heat in a 350°F oven for 2–3 minutes.
Freezing: Not recommended due to texture loss in greens and fruit.
FAQs
What apples work best in this salad?
Honeycrisp and green apples offer a great balance of sweet and tart flavors.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance and stored in the fridge.
How do I prevent the apples from browning?
Toss the apple slices with lemon juice right after slicing to keep them fresh.
Can I skip the prosciutto?
Yes — omit it for a vegetarian version or replace it with crispy bacon or roasted chickpeas.
How should I store leftovers?
Keep leftover salad refrigerated and consume within a day; store components separately if possible.
Can I use other greens?
Absolutely! Try kale, mixed spring greens, or romaine for a different texture.
What can I use instead of goat cheese?
Feta, blue cheese, or Manchego make delicious alternatives.
Are the nuts necessary?
Toasted pecans and pumpkin seeds add crunch, but you can omit or swap based on preference.
Can I add protein?
Yes — grilled chicken or roasted chickpeas can make this salad heartier.
Is this salad suitable for holiday meals?
Yes, it’s festive and full of seasonal flavors, perfect for fall and winter gatherings.
Conclusion
This Harvest Salad is a versatile and flavorful way to celebrate seasonal produce. With its bright vinaigrette, crisp apples, hearty greens, and satisfying crunch, it’s a standout dish for weeknight meals and special occasions alike.
