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
Scale
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.
