Why you should make this feel-good salad
This fall salad is everything you could want out of a cold weather dish; it is comforting, fresh and healthy. Sweet fruits pair well with tangy, melt in your mouth cheese and a toasty nut crunch, all mixed together with a bit of spicy arugula. It is the epitome of a true autumn harvest salad. If you needed another reason to make this beautiful fall salad, it requires exactly zero complicated preparations. Simply slice your apples and pears, de-seed your pomegranate, whisk together a dressing and you’re ready to go! The beautiful flavors and colors make this Arugula Apple Pear Salad a perfect addition to either your Thanksgiving or Christmas table. Bright red pomegranate, deep green peppery arugula, sweet pears, bright white salty feta, and gold, green or red apples couldn’t be prettier for the season! This harvest salad is also easily customizable. Everything from the vinegar to the cheese, the nuts to the greens can be altered to fit your favorite flavor profile. And there are tons of add on options to make this fall salad into a hearty entrée without much work!
Harvest salad ingredients
One thing I love about this salad is that it is composed of straight-forward ingredients that should be easy to find at any grocery store. Arugula : My favorite greens for this particular recipe have to be arugula. The peppery quality of rocket makes is a lovely foil for the sweetness of the fruit and maple dressing. Apples and Pears : Both are a perfect cold weather fruit. Not only will they last in storage for long periods of time if treated properly, they are also bastions of colder weather produce. The apples are best if they are a more tart and firm variety such as Pink Lady, Cortland, Empire or Jonathan apples. This way, they provide a textural contrast to softer, sweeter and creamier pears. Feta Cheese : I personally prefer the saltiness of feta in this fall salad recipe, but you can easily substitute it for your own favorite cheese. My runner up choice would be creamy and tangy goat cheese. You could certainly get away with some grilled halloumi as well.
How to make maple vinaigrette
My Maple Vinaigrette recipe is super simple and easy. With just five ingredients - red wine vinegar, maple syrup, olive oil, salt and pepper - you can have a bright, fresh and sweet salad dressing in no time. In a small mixing bowl, simply whisk together your ingredients to combine. While the vinaigrette will have a tendency to separate over time, I love to store mine in a squirt bottle in the fridge, so I can easily shake it up and use it whenever I’m in the mood for a fall flavored salad.
How to assemble this arugula apple & pear salad
This autumnal salad makes a beautiful platter, so I usually like to serve it family style. First up, create a pillowy bed of arugula on the bottom of the dish. Next, sprinkle on your toasted pecan pieces. Arrange your apples and pears in a visually interesting way. Now sprinkle on your feta and pomegranate arils for contrasting color. Finally, use a spoon to drizzle on as much dressing as you like right before you serve the salad. TIP: If you are not planning on eating the salad right away, or you think it may not get finished in one serving, serve the dressing in a gravy boat to the side with a spoon. That way, your guests can dress their salads to order.
Variations + Additions
Perhaps the best thing about harvest salads is that they are endlessly adaptable to whatever you like that is also in season. Salad Greens : While peppery arugula is my favorite for this harvest salad, spinach, hearty kale (just like this kale apple salad that also goes great with pomegranates, mango), or mixed greens would also be delicious. TIP: If you opt to use curly kale and not tuscan kale, be sure to massage the dressing into the greens first. This will not only help to reduce the toughness factor of raw kale, but will also help it to hold onto the maple vinaigrette. If you are eating this salad as an entrée, I highly recommend adding some more yumminess to the mix: Veggies:
Roasted butternut, acorn or delicata squash would be perfectly seasonally appropriate. Oh, and there’s nothing squash loves as company in a salad than dried cranberries!Roasted sweet potatoes would also do the trick.
Proteins :
If you want more protein, add some grilled chicken or use up your leftover Thanksgiving turkey. Prefer vegan protein? Add in some hefty grains like quinoa, farro, barley or wheat berries to up the nutritional factor.
Nuts:
If you’re not a fan of pecans, I highly recommend experimenting with other toasted nuts. Walnuts, pistachios (like I have added in this strawberry salad), sliced or slivered almonds would all be delicious in this fall salad. If you’re feeling especially adventurous, glazed or spiced nuts would also be divine.
Cheese :
To me, cheese is the cherry on top of a salad sundae, but this is a choose-your-own-adventure meal, so go with your gut!If you’re not a fan of feta, goat or grilled halloumi make wonderful substitutes. You can also omit the cheese entirely or opt for a plant based version instead.
Serving Suggestions
This harvest inspired fall salad is a delight to your tastebuds no matter how you serve it. I love serving this salad as an appetizer for fall and winter dinner parties. I also love having it as a side dish for any chilly weather meal, as a way to incorporate more vegetables in our diets during “comfort food” months. The colors and incredible flavor of this harvest salad also make it perfect for a spot on your Thanksgiving or Christmas table. There’s nothing like a bit of fresh veg to help break up the decadence of holiday feasts. Finally, this salad also makes an excellent entrée, especially with a few additions. Read on below for ideas to make this fall salad hearty enough to eat for dinner.
More Delicious Salad Recipes
Beet Salad with Feta and QuinoaArugula SaladFruit SaladWarm Purple Potato SaladPesto Pasta Salad
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📖 Recipe
