Harvest Salad
This Harvest Salad is a perfect balance of sweet, savory, and crunchy—just what you want in a fall-inspired dish. With a mix of crisp apples, dried cranberries, honey-roasted pecans, and feta crumbles, this salad brings together flavors that feel like a celebration of the season. And of course, there’s bacon, because everything is better with a little bacon, right?
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Whether you’re planning a festive holiday meal or just want a hearty salad to enjoy on a cozy evening in, this Harvest Salad will be a hit. The apple cider vinaigrette ties it all together with a sweet and tangy finish that complements the other ingredients beautifully. Let’s dig in!
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Why You’ll Love This Harvest Salad
- Seasonal Ingredients: Apples, cranberries, and pecans bring all the best fall flavors.
- Easy to Make: It’s quick to prep, making it perfect for busy weeknights or holiday gatherings.
- Nutrient-Packed: With kale and spinach, you get plenty of vitamins and antioxidants.
- Balanced Flavors: The salty bacon, sweet apples, and tangy vinaigrette make each bite flavorful.
What You Need to Make Harvest Salad
- Lettuce Medley: A mix of kale and spinach for both flavor and texture.
- Toppings: Honeycrisp apple slices, dried cranberries, honey-roasted pecans, feta crumbles, and diced bacon for that perfect balance of sweet, salty, and crunchy.
- Apple Cider Vinaigrette: Made with apple cider vinegar, a touch of honey, Dijon mustard, and a diced shallot for a sweet and tangy dressing.
Ingredient amounts can be found in the recipe card below.
How to Make Harvest Salad
1
Cook the Bacon: Start by cooking your bacon in a skillet over medium heat until it’s nice and crispy. Let it cool slightly, then dice into small pieces.
2
Prepare the Salad Base: In a large bowl or serving platter, arrange the kale and spinach medley. Layer in the sliced Honeycrisp apple, dried cranberries, honey-roasted pecans, feta crumbles, and diced bacon.
3
Make the Dressing: In a small bowl, whisk together the apple cider vinegar, diced shallot, Dijon mustard, honey, salt, and pepper. Once combined, slowly add the olive oil, whisking constantly until the dressing is emulsified.
4
Assemble the Salad: Pour the vinaigrette over the salad just before serving, then toss lightly to ensure everything is well coated. Serve immediately and enjoy!
Commonly Asked Questions
What other greens can I use besides kale and spinach?
Feel free to use arugula, mixed greens, or romaine if you prefer. Each will bring a unique texture and flavor to the salad.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Store it in an airtight container in the fridge, then shake or whisk it well before adding to the salad.
What if I don’t have honey-roasted pecans?
You can use regular pecans or even walnuts. If you like, add a drizzle of honey or maple syrup to get a similar sweetness.
Is there a substitute for feta cheese?
Goat cheese or blue cheese would work wonderfully here, as each has a creamy, tangy flavor that pairs well with the other ingredients.
Commonly Asked Questions
Can I use a different cut of meat?
Yes, you can use beef chuck roast or brisket as an alternative. Just make sure to adjust the cooking time to ensure the meat is tender.
Can I make this dish ahead of time?
Absolutely! This ragu tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop.
What type of red wine works best for this recipe?
A dry red wine like Cabernet Sauvignon, Merlot, or Chianti works best. Choose a wine you enjoy drinking for the best flavor.
Is the cocoa powder necessary?
The cocoa powder adds a subtle richness to the sauce. If you don’t have it, you can skip it, but it adds a unique depth of flavor that’s worth trying.
How do I store leftovers?
Store leftover ragu in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat on the stovetop before serving.
Harvest Salad
Ingredients
- 6 slices bacon cooked and diced
- Kale and spinach lettuce medley
- 1 Honeycrisp apple sliced
- Dried cranberries
- Honey-roasted pecans store-bought
- Feta crumbles
Dressing:
- 1/4 cup apple cider vinegar
- 1 medium shallot finely diced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- 1/3 cup extra virgin olive oil add last
Instructions
- In a skillet, cook the bacon until crispy, then dice into small pieces. Set aside.
- In a large bowl or on a serving platter, layer the kale and spinach medley, sliced Honeycrisp apple, dried cranberries, honey-roasted pecans, feta crumbles, and cooked bacon.
- In a small bowl, whisk together the apple cider vinegar, diced shallot, Dijon mustard, honey, salt, and pepper. Gradually whisk in the olive oil until the dressing is well combined.
- Pour the dressing over the salad just before serving. Toss lightly and enjoy!
