Harvest Fall Salad – this feel–great fall salad is made with the freshest, simplest and most colorful ingredients the season has to offer.
This cozy and hearty salad has fall written all over it, made with the freshest and most delicious fall produce you can think of.
Full of roasted pumpkins and parsnips, fresh leafy greens, dried cranberries, toasted walnuts, and topped with thinly sliced fresh Bosc pears, pomegranate seeds, creamy goat cheese—all tossed in a maple and apple cider vinegar dressing.
You will absolutely love this salad!
To make this delicious fall salad, you will need:Pumpkin and parsnips: oven—roasted with olive oil, salt, pepper, garlic granules and dried thyme. You may substitute parsnips with sweet potatoes or any kind of winter squash.
Greens: I am using baby spinach; however, peppery arugula works well too.
Dried berries: dried cranberries were the berry of choice, but dried cherries, apricots or even raisins work well too.
Toasted Nuts: walnuts, pecans, almonds or even pistachios. You pick and chose but make sure they are toasted and chopped.
Cheese: there is something about goat cheese that makes me crave it during fall season! However, you can totally substitute it with blue cheese, feta or any kind of cheese you prefer. You may totally go vegan with this salad and skip this ingredient.
Fruit: Pomegranate seeds and pear: I personally like Bosc Pears because they are firm, sweet and blend well with salads and cheese in general. Apples can be another option. Just make sure they are thinly sliced.
Dressing: I made a simple apple cider and maple syrup dressing with olive oil. Nothing says fall like that dressing for me. Alternatively, freshly squeezed lemon juice can be a great option too.
how to make harvest fall salad
To make this feel–great fall salad, simply
- Roast the pumpkin and parsnip: toss the root vegetables in olive oil, salt, pepper and some garlic granules (or powder) and dried thyme. Roast at 400F for 30 minutes or until the vegetables are soft and tender.
- Prepare the dressing: while the veggies are roasting, get a small jar and add 1 part vinegar to 3 parts olive oil. Add 1 tablespoon of maple syrup (or more if you like it sweet), some seasoning and shake well.
- Assemble the salad: In a large salad bowl, add the spinach, roasted pumpkins and parsnips, toasted walnuts, dried cranberries, pomegranate seeds and sliced pears. Drizzle the dressing over, give the salad a quick toss. And finally…
- Serve, feel good and enjoy!
You may also try some other mouthwatering salad recipes:
for the salad
- 2 cups pumpkin, diced into 1/2 inch cubes
- 2 cups parsnip, diced into 1/2 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon garlic granules
- 1/2 teaspoon dried thyme
- 6 oz (170g) baby spinach
- 1 pear, thinly sliced
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/2 cup goat cheese, thinly sliced
for the dressing
- 6 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- salt and pepper to taste
- To roast the pumpkins: heat the oven to 400F, spread the diced pumpkins and parsnips on a baking sheet, season with salt, garlic and thyme and drizzle olive oil to evenly coat. Toss well and bake for 30 minutes or until tender.
- To make the dressing: in a small jar combine olive oil, vinegar, maple syrup and seasoning. Shake well.
- To assemble the salad: in a large salad bowl, add the spinach, roasted pumpkins and parsnips, toasted walnuts, dried cranberries, cheese, pomegranate seeds and sliced pears. Drizzle the dressing over, give the salad a quick toss.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 37gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 13mgSodium: 671mgCarbohydrates: 55gFiber: 15gSugar: 25gProtein: 18g