Fall Harvest Salad
This Fall Harvest Salad is packed with all the best of the season, from juicy persimmons and crisp apples to earthy fennel and crunchy pumpkin seeds. Tossed with a mustard-orange vinaigrette, it’s bursting with bright, zesty flavors.
Servings: 4 servings
Calories: 438kcal
Ingredients
Mustard Orange Vinaigrette
- ¼ cup orange juice freshly juiced (about ¼ cup) or use orange juice
- ⅓ cup olive oil
- 1 ½ tablespoon stone ground mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt
Fall Harvest 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 shaved
- flaky sea salt to taste
Instructions
Mustard Orange Vinaigrette
- Prep the vinaigrette by adding all the ingredients in a small bow; and whisk together and set aside.
Fall Harvest Salad
- Trim and clean the shallot, cut in half and then thinly slice it. Add to a small bowl and rinse with warm water to release the onion taste. Rinse and set aside
- Trim and thinly slice the fennel bulb.
- Prep the lacinato kale by gently removing the leaves off the stem, then chopping the kale. Add to a mixing bowl. then add the fennel and rinsed shallot.
- Add half the dressing and massage it into the kale, fennel and shallot.
- Add in the pumpkin seeds, pecans and dried cranberries to the salad.
- Trim and thinly slice the persimmon and apple. Shave the Manchego cheese and set a side.
- Drizzle in the remaining dressing and gently toss together the salad.
- Add the salad to a serving platter, add the apple, persimmon and manchego cheese, sprinkle with some flaky sea salt and enjoy.
Notes
- Slice everything thinly for the best texture. A mandoline makes it easy to get those paper-thin slices of fennel, shallot, apple, and persimmon.
- Massage the kale with half the dressing to soften the leaves and infuse them with flavor. This step helps break down the toughness of raw kale.
- Rinse the shallots in warm water after slicing to mellow out the sharpness. This keeps the salad balanced and not overpowering.
- Add fruit just before serving to keep it crisp and vibrant. If prepping ahead, store the fruit separately and assemble right before eating.
- Swap in roasted squash like delicata or butternut for a heartier fall vibe. Roast it with a little olive oil and salt until tender.
- Make the vinaigrette ahead of time and store in the fridge for up to 5 days. Shake or whisk before using.
- Serve on a large platter for the best presentation. Layer the fruit and shaved cheese on top so each bite looks beautiful.
Nutrition
Calories: 438kcal | Carbohydrates: 40g | Protein: 7g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 768mg | Potassium: 582mg | Fiber: 5g | Sugar: 19g | Vitamin A: 1269IU | Vitamin C: 55mg | Calcium: 236mg | Iron: 3mg