Fall Harvest Salad Recipe

Introduction

This Fall Harvest Salad brings together the crisp flavors of autumn with a tangy mustard orange vinaigrette. Packed with fresh produce, nuts, and cheese, it’s a vibrant and satisfying dish perfect for any seasonal meal.

Ingredients

• 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
• 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

1. Step 1: Prepare the mustard orange vinaigrette by combining orange juice, olive oil, stone ground mustard, honey, and kosher salt in a small bowl. Whisk until well blended and set aside.
2. Step 2: Trim and slice the shallot thinly. Place in a small bowl and rinse with warm water to mellow its sharpness, then drain and set aside.
3. Step 3: Trim and finely slice the fennel bulb.
4. Step 4: Remove the lacinato kale leaves from the stems and chop them. Add the kale, sliced fennel, and rinsed shallot to a large mixing bowl.
5. Step 5: Pour half of the prepared dressing over the kale mixture and massage it in gently to soften the leaves and combine flavors.
6. Step 6: Add the pumpkin seeds, chopped pecans, and dried cranberries to the salad bowl and mix gently.
7. Step 7: Thinly slice the persimmon and apple. Shave the manchego cheese and set aside.
8. Step 8: Drizzle the remaining dressing over the salad and gently toss everything together to combine.
9. Step 9: Transfer the salad to a serving platter. Arrange the apple slices, persimmon slices, and shaved manchego on top. Sprinkle with flaky sea salt to taste and serve immediately.

Tips & Variations

• Massage the kale thoroughly with the dressing to soften its texture and enhance flavor.
• Swap pecans for walnuts or almonds for a different nutty crunch.
• Add a sprinkle of chili flakes to the vinaigrette for a subtle kick.
• Use goat cheese or feta instead of manchego for a creamier contrast.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate when storing to prevent wilting. When ready to serve, toss the salad again with dressing and add fresh apple and persimmon slices if desired. This salad is best enjoyed fresh rather than reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of kale for this salad?

Yes, you can substitute lacinato kale with curly kale or dinosaur kale. Just be sure to massage the leaves well to soften their texture.

Is there a substitute for persimmon if it’s not in season?

Absolutely. You can use sliced pears or firm peaches, which provide a similar sweetness and texture that complements the salad.

Fall Harvest Salad Recipe

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★★★★★

4.5 from 51 reviews

• Author: lilan
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Fall Harvest Salad is a vibrant and nutritious blend perfect for the autumn season. Featuring crisp kale, fennel, sweet persimmon, tart dried cranberries, and crunchy pumpkin seeds and pecans, it’s tossed in a tangy mustard orange vinaigrette and topped with shaved Manchego cheese. This refreshing salad balances sweet, savory, and nutty flavors with a delightful mix of textures, making it an ideal starter or light meal during the cooler months.

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Ingredients

Scale 1x2x3x

Mustard Orange Vinaigrette

• 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

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)

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Instructions

1. Prepare the Mustard Orange Vinaigrette: In a small bowl, whisk together the orange juice, olive oil, stone ground mustard, honey, and kosher salt until the mixture is smooth and emulsified. Set the vinaigrette aside.
2. Rinse and Prepare the Shallot: Trim and clean the shallot, then cut it in half and thinly slice. Place the slices in a small bowl and rinse with warm water to mellow the onion flavor. Drain and set aside.
3. Slice the Fennel: Trim the fennel bulb, then finely slice it thinly to prepare for the salad.
4. Prepare the Kale: Remove the lacinato kale leaves from the stems and chop them into bite-sized pieces. Place the chopped kale in a large mixing bowl, then add the sliced fennel and rinsed shallot.
5. Massage the Dressing into Greens: Pour half of the prepared mustard orange vinaigrette over the kale, fennel, and shallot mixture. Using your hands, gently massage the dressing into the greens to soften the kale and infuse flavor.
6. Add Nuts and Dried Fruit: Incorporate the pumpkin seeds, chopped pecans, and dried cranberries into the salad bowl and toss gently to combine.
7. Slice Fruit and Prepare Cheese: Thinly slice the persimmon (halved) and the apple. Shave the Manchego cheese and set aside.
8. Toss with Remaining Dressing: Drizzle the remaining vinaigrette over the salad ingredients and gently toss to evenly coat all components.
9. Assemble and Serve: Transfer the salad to a serving platter. Arrange the apple slices, persimmon slices, and shaved Manchego on top. Sprinkle with flaky sea salt to taste and serve immediately to enjoy the fresh fall flavors.

Notes

• Massaging the kale softens its texture, making it more tender and easier to eat.
• Rinsing the shallots with warm water reduces their sharpness and pungency.
• Use freshly squeezed orange juice for the best flavor in the vinaigrette, but store-bought orange juice can also be used.
• For a vegan option, substitute honey with maple syrup and omit Manchego cheese or use a plant-based cheese alternative.
• Toasting the pumpkin seeds and pecans lightly can enhance their flavor and crunch.
• This salad is best served fresh to maintain the crispness of the fruits and vegetables.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: fall salad, kale salad, harvest salad, persimmon salad, autumn recipe, healthy salad, mustard vinaigrette