If the idea of a salad that tastes like a crisp walk through a golden orchard excites you, then you will absolutely adore this Autumn Harvest Salad with Balsamic Vinaigrette Recipe. It’s a vibrant celebration of fall’s finest produce—think crunchy apples, sweet persimmons, peppery radicchio, and tangy pomegranate seeds—all brought together with a luscious, garlicky balsamic vinaigrette. This salad is not just a side dish; it’s an experience that bursts with color, texture, and seasonally inspired flavor in every bite.
Ingredients You’ll Need
The magic of this salad lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role in crafting a harmonious balance of taste, texture, and visual appeal that truly captures the spirit of autumn.
- Radicchio: Adds a slightly bitter, crisp crunch that balances sweetness perfectly.
- Little Gem or butter lettuce: These tender greens provide a mild, buttery base that keeps the salad light and fresh.
- Apples: Thinly sliced for a juicy sweetness and a satisfying snap—you’ll want to use a mandolin for consistent thinness.
- Fuyu persimmons: Their delicate, honeyed flavor and smooth texture bring an unexpected, luxurious touch.
- Radishes: Halved small radishes lend peppery notes and a subtle crunch to keep the palate interested.
- Feta or goat cheese: Cubed for slightly salty creaminess that contrasts deliciously with the fruit.
- Marcona almonds: These buttery, crunchy nuts are essential for texture and nutty flavor depth.
- Pomegranate seeds: Little pops of jewel-like sweetness and tartness that brighten every forkful.
- Olive oil: The foundation of the vinaigrette—rich and fruity to help marry all the flavors.
- Balsamic vinegar: Brings acidity and a subtle sweetness with its deep, complex notes.
- Garlic: Finely chopped for a gentle pungency that elevates the dressing without overpowering.
- Kosher salt & freshly cracked black pepper: To season everything just right and bring out the best of each ingredient.
How to Make Autumn Harvest Salad with Balsamic Vinaigrette Recipe
Step 1: Build Your Salad
Begin by tossing together the torn radicchio and your choice of Little Gem or butter lettuce in a large bowl. Next, add the thinly sliced apples and persimmons—they offer both sweetness and a juicy crunch that defines this salad. Incorporate the halved radishes, cubes of feta or goat cheese, nutty Marcona almonds, and the jewel-like pomegranate seeds. This colorful mix sets a stunning stage for the dressing to shine.
Step 2: Whip Up the Balsamic Vinaigrette
In a small jar or bowl, combine the olive oil, balsamic vinegar, finely chopped garlic, salt, and freshly cracked black pepper. Shake or whisk vigorously until the vinaigrette is emulsified and glossy. The garlic’s gentle kick coupled with the sweet-tangy balsamic perfectly complements the autumnal elements in your salad.
Step 3: Dress and Toss
Just before serving, drizzle the balsamic vinaigrette over your salad mixture. Toss everything gently but thoroughly to ensure every leaf and slice is lightly coated without bruising the delicate fruit or greens. This final step brings the salad alive with bright flavor and irresistible aroma.
How to Serve Autumn Harvest Salad with Balsamic Vinaigrette Recipe
Garnishes
To elevate your Autumn Harvest Salad with Balsamic Vinaigrette Recipe even further, consider sprinkling with a few extra Marcona almonds or a handful of microgreens for added texture and visual appeal. A light dusting of freshly cracked pepper right before serving enhances its aroma and taste, making the dish feel elevated and thoughtfully crafted.
Side Dishes
This salad pairs beautifully with roasted chicken or pork, balancing hearty, savory mains with its bright, crisp flavors. It’s also fantastic alongside a warm bowl of butternut squash soup or a platter of artisan breads and cheeses, creating a cozy and elegant autumn meal.
Creative Ways to Present
For an impressive presentation, consider layering this salad in a clear glass bowl to showcase its jewel-like ingredients. Alternatively, serve it on large white platters to let the colors pop, or portion it into individual bowls for a charming, personalized touch that will delight your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad and the vinaigrette separately in airtight containers in the refrigerator. This prevents the delicate greens and fruit from becoming soggy overnight and keeps the textures fresh for the next day.
Freezing
While this salad shines best fresh, you can freeze the balsamic vinaigrette without any issues. Just thaw it in the refrigerator and give it a good shake before use. However, freezing the salad itself is not recommended, as the fresh produce will lose its crispness.
Reheating
Because this salad is best enjoyed fresh and crisp, reheating is not necessary and may detract from the delightful textures. Instead, simply toss any refrigerated leftovers with fresh greens and enjoy cold for a new twist.
FAQs
Can I substitute any of the fruits in the Autumn Harvest Salad with Balsamic Vinaigrette Recipe?
Absolutely! While apples and persimmons are traditional fall choices, pears or roasted butternut squash cubes can add a lovely flavor. Just make sure to balance sweetness and texture so the salad maintains its vibrant crunch and complex flavor.
What type of balsamic vinegar is best for the vinaigrette?
Using a good-quality aged balsamic vinegar provides a richer, more nuanced flavor. It elevates the dressing with a subtle sweetness and depth, making a noticeable difference in the final taste of your Autumn Harvest Salad with Balsamic Vinaigrette Recipe.
Is it possible to make this salad vegan?
Yes! Simply swap the feta or goat cheese for a plant-based cheese alternative or omit it altogether. Consider adding extra nuts or seeds for that satisfying richness and texture.
How long does the salad stay fresh once dressed?
Once dressed, it’s best to serve the salad within an hour for optimum freshness. The fruits and greens can start to wilt or become soggy if left too long, so plan dressing it just before eating.
Can I prepare the vinaigrette ahead of time?
Definitely! The vinaigrette actually tastes better when it sits for a bit, allowing the flavors to meld. Store it in the fridge for up to a week and give it a good shake before using.
Final Thoughts
This Autumn Harvest Salad with Balsamic Vinaigrette Recipe is a heartfelt tribute to fall’s bounty, bursting with flavors and textures that make your taste buds sing. Whether you’re serving it at a family dinner or a festive gathering, it brings warmth, color, and a touch of elegance to the table. Give it a try—you’ll soon realize it’s one of those dishes you’ll want to make all season long.
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Autumn Harvest Salad with Balsamic Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Harvest Salad with Balsamic Vinaigrette is a vibrant and refreshing mix of crisp radicchio, tender Little Gem lettuce, juicy apples, sweet persimmons, peppery radishes, creamy feta or goat cheese, crunchy Marcona almonds, and juicy pomegranate seeds. It’s tossed in a tangy balsamic vinaigrette infused with garlic, making it perfect for fall gatherings or a light, healthy meal.
Ingredients
Salad
- 1 head radicchio, torn
- 6–8 heads Little Gem lettuce or butter lettuce, torn
- 2–4 apples, thinly sliced on a mandolin
- 2–4 Fuyu persimmons, thinly sliced on a mandolin
- 1 cup small radishes, halved
- 1½ cups cubed feta or goat cheese
- 1 cup Marcona almonds
- 1 cup pomegranate seeds
Balsamic Vinaigrette
- 8 tablespoons (½ cup) olive oil
- 6 tablespoons balsamic vinegar
- 6 cloves garlic, finely chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Combine salad ingredients: In a large bowl, gently combine the torn radicchio, Little Gem or butter lettuce, thinly sliced apples, persimmons, halved radishes, cubed feta or goat cheese, Marcona almonds, and pomegranate seeds ensuring all ingredients are evenly distributed.
- Prepare vinaigrette: In a jar or small bowl, whisk or shake together the olive oil, balsamic vinegar, finely chopped garlic, kosher salt, and freshly cracked black pepper until the dressing is emulsified and smooth.
- Dress the salad: Drizzle the freshly made balsamic vinaigrette over the salad just before serving. Toss the salad gently to evenly coat all the ingredients with the dressing, taking care not to bruise the delicate leaves.
Notes
- Adjust the quantity of apples and persimmons based on their size and sweetness preference.
- Use a mandolin for uniformly thin slices of apples and persimmons for a better texture and presentation.
- Marcona almonds can be toasted lightly for added crunch and flavor if desired.
- Choose either feta or goat cheese according to your taste preference; goat cheese gives a creamier texture while feta offers a saltier bite.
- The vinaigrette can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.
- This salad is best served fresh to maintain the crispness of the ingredients.
