Fall Harvest Salad

This Fall Harvest Salad is ideal when I want something colorful, crunchy, and fresh on the fall table. The sweet persimmons, crisp apples, and toasted nuts make every bite feel like autumn. It’s just as perfect for weeknight dinners as it is for holiday meals.

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A plate of fall harvest salad topped with sliced apples, yellow beets, nuts, shaved cheese, and dressing, next to a fork, green glass, and bowl of salt on a marble surface.

Why This Recipe Works

This Fall Harvest Salad is my favorite way to bring color and crunch to any fall table. Here’s why I love it so much:

Full of Fall Flavor: Every bite has the best of the season—crisp apples, sweet persimmons, toasted nuts, and dried cranberries. It’s fresh, vibrant, and comforting, a lot like my Fall Salad with Delicata.
The Dressing Is Everything: The mustard orange vinaigrette is zippy, balanced, and coats the kale perfectly. It brings the whole salad together without overpowering it.
Crunchy, Creamy, Tangy: You get crunch from the nuts and seeds, creaminess from the Manchego, and tang from the vinaigrette. It’s a perfect bite every time.
Easy to Customize: Swap in roasted squash, pears, or goat cheese—this salad works with whatever you have on hand. It’s endlessly flexible.
Impressive Yet Simple: It looks like a showstopper on the table, but it’s easy to prep ahead and comes together in minutes. Perfect for holidays or weekday meals.

Closeup shot of fall harvest salad with sliced apples, kale, nuts.

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Ingredients

Orange juice: Adds a bright, citrusy base to the vinaigrette. I like using freshly squeezed, but store-bought works too.
Olive oil: Balances the tang of the mustard and brings everything together with a smooth texture.
Stone ground mustard: Gives the dressing bold flavor and texture. Grainy mustard is a great swap if you prefer it.
Honey: Adds a touch of sweetness to round out the dressing. You can use maple syrup for a cozy, fall flavor.
Kosher salt: Enhances every element of the salad and dressing.
Fennel bulb: Brings crunch and a mild anise flavor. Slicing it thinly makes it more delicate and refreshing.
Shallot: Adds a gentle bite. I rinse it in warm water first to mellow out the sharpness.
Lacinato kale: Also known as dinosaur kale, it’s earthy and hearty. Massaging it with dressing helps soften the texture.
Pumpkin seeds: I love the crunch they add. They give the salad a nutty flavor and fall feel.
Pecans: Add a toasty, buttery crunch. I like them roughly chopped so they don’t overpower the other textures.
Dried cranberries: Give the salad a chewy, tart sweetness that pops against the savory elements.
Persimmon: When sliced thin, it adds gorgeous color and a honey-like sweetness. Fuyu persimmons work best here.
Apple: Crisp and slightly tart. I leave the peel on for color and extra fiber.
Manchego cheese: Brings a salty, nutty finish. Shave it thin so it melts into every bite.
Flaky sea salt: Just a sprinkle brings the flavors together right before serving.

For full list of ingredients and instructions, see recipe card below.

Instructions

Overhead shot of a bowl with mustard orange vinaigrette to make fall harvest salad.

Sliced fennel bulb, fennel stalks, and a knife are arranged on a white cutting board on a marble countertop.

Make the vinaigrette: In a small bowl, whisk together orange juice, olive oil, mustard, honey, and kosher salt. Set aside.
Prep the fennel: Trim and thinly slice the fennel bulb, then add it to a large mixing bowl.

A cutting board with a kitchen knife, sliced and chopped red onions, and onion skins on a marble surface.

A chopped pile of dark leafy kale sits on a white cutting board next to a kitchen knife and whole kale leaves on a marble surface.

Slice and soak the shallot: Thinly slice the shallot, rinse in warm water to mellow the flavor, then add to the bowl with the fennel.
Chop the kale: Remove the stems from the kale and finely chop the leaves. Add to the mixing bowl.

Mustard orange vinaigrette being poured onto a bowl with kale.

Two hands massaging kale and sliced onions in a wooden bowl on a marble countertop.

Add the dressing: Pour half of the vinaigrette over the fennel, shallot, and kale mixture.
Massage the salad: Use your hands to gently massage the dressing into the greens until slightly softened.

A wooden bowl filled with a salad containing kale, fennel, dried cranberries, pumpkin seeds, and walnuts on a marble surface.

A platter of fall harvest salad topped with apple slices, dried cranberries, orange slices, shaved cheese, and nuts, surrounded by bowls of salad ingredients and serving utensils.

Add seeds and fruit: Stir in pumpkin seeds, pecans, and dried cranberries. Drizzle with remaining vinaigrette and toss to coat.
Assemble and serve: Transfer to a serving platter. Top with sliced persimmons, apples, and shaved manchego. Finish with flaky sea salt and serve.

For full list of ingredients and instructions, see recipe card below.

A plate of fall harvest salad topped with sliced yellow beets, apple slices, shaved cheese, dried cranberries, seeds, nuts, and thinly sliced shallots, with a fork on the side.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Cheese Swaps: I love using shaved manchego, but this salad is just as good with crumbled goat cheese or feta. Blue cheese adds bold flavor too if that’s your thing.
Fruit Options: I usually go with sliced apple and persimmon, but thinly sliced pear or even figs make a beautiful fall swap. You can also try dried cherries in place of cranberries.

Plate of fall harvest salad topped with apple slices, persimmon slices, dried cranberries, shaved cheese, and nuts, with a small bowl of dressing and another plate of salad in the background.

What to Serve with Fall Harvest Salad

Soups

This fall harvest salad balances beautifully with creamy soups. Pair it with Butternut Squash Soup or Creamy Cauliflower Soup for a seasonal duo.
It also works well with lighter broths like Instant Pot Chicken Noodle Soup. We also love it with our all-time favorites, like Roasted Tomato Soup and Creamy Lasagna Soup.

Mains

The fresh, bright flavors balance beautifully with savory proteins. Serve it next to Grilled Salmon Kabobs, Greek Chicken Kabobs with Lemon Garlic Marinade, or even Steamed Cod.
It’s also a great side for Pork Chops With Tarragon Sauce or a simple New York Strip Steak from the oven.

A white oval platter with a fall harvest salad topped with sliced apples, golden beets, shaved cheese, dried cranberries, seeds, and orange wedges.

FAQs

Can I make this salad ahead of time?

Yes! You can prep the kale, fennel, and shallot a few hours ahead and toss them with half the dressing to soften. Add the toppings, fruit, and cheese just before serving.

What kind of apple works best?

Crisp, slightly tart apples like Honeycrisp or Pink Lady are great in this salad. They hold their shape and add nice contrast to the sweet and savory elements.

How do I keep the apples from browning?

Toss them with a little lemon juice after slicing to help keep them fresh and prevent browning.

Can I roast the seeds or nuts?

Yes! Toasting the pecans and pumpkin seeds adds even more depth and crunch. Just a few minutes in a dry pan makes a big difference.

How should I store leftovers?

Keep any leftover salad in an airtight container in the fridge. It’s best eaten within 1 to 2 days, though the kale will hold up longer than tender greens. Add fresh apple or persimmon slices before serving.

A plate of fall harvest salad topped with apple slices, yellow tomato, cheese shavings, walnuts, and dried cranberries, with a fork and a bowl of dressing nearby.

More Salad Recipes You’ll Enjoy

Rotisserie Chicken Salad – This rotisserie chicken salad makes the best quick and easy meal! It’s creamy, flavor-packed, and comes together in just 10 minutes.
Mustard Potato Salad – Try this mustard potato salad for a tangy, buttery, and satisfying dish! Serve it at summer barbecues or potlucks for a crowd-pleasing side.
Shrimp Louie Salad – Shrimp Louie salad is a refreshing-yet-indulgent classic! It’s always a great choice for a light lunch, weekend brunch, or elegant main.
Chicken Cobb Salad – This chicken Cobb salad is bursting with flavors and textures in every bite. It’s every bit healthy as it is delicious.

If you try this Fall Harvest Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!