Fall Harvest Salad Recipe

If you’re looking to celebrate the best flavors of the season, this Fall Harvest Salad Recipe is an absolute delight. I love this salad because it perfectly balances crisp, bitter greens with the sweet richness of ripe pears and the creamy tang of Gorgonzola cheese. It’s a refreshing yet hearty salad that feels special enough for guests but is simple enough for a weeknight dinner.

You’ll find that this salad works particularly well during those cozy autumn months when you want something bright and nutritious without a ton of fuss. When I first tried this Fall Harvest Salad Recipe, I was amazed at how the maple balsamic vinaigrette brought everything together with just the right touch of sweetness and acidity.

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Ingredients You’ll Need

This Fall Harvest Salad Recipe uses a thoughtful mix of fresh greens, crunchy nuts, fruit, and bold cheese that harmonize beautifully. When you shop, look for fresh radicchio and endive with bright leaves and firm pears that are ripe but still hold their shape.

• Radicchio: Adds a slightly bitter, colorful crunch that’s classic in fall salads.
• Endive: Its crispness complements the radicchio and adds texture variety.
• Baby arugula: Peppery leaves that brighten the salad’s flavor profile.
• Toasted walnuts: Toast them yourself for more depth and crunch.
• Bosc pears: Sweet and firm, they hold up well without turning mushy.
• Gorgonzola cheese: Choose a high-quality version for creaminess with a bit of bite.
• Maple balsamic vinaigrette ingredients: Including aged balsamic vinegar, fresh lemon juice, pure maple syrup, Dijon mustard, garlic, walnut or olive oil, salt, and freshly ground black pepper.

Variations

One of my favorite things about this Fall Harvest Salad Recipe is how easy it is to personalize. Whether you want to boost the protein, add a different seasonal fruit, or swap out nuts, there’s a tasty variation to suit your taste or dietary needs.

• Shredded Roast Chicken: I often add leftover roast chicken for a more filling meal—my family loves this protein twist.
• Pomegranate Arils: These add a festive pop of color and sweet-tart flavor, perfect for holiday gatherings.
• Sliced Apple: A crisp alternative to pear if you prefer something less soft.
• Roasted Beets: Earthy and sweet, they pair well with the cheese and greens for a heartier salad.

How to Make Fall Harvest Salad Recipe

Step 1: Whisk Together the Vinaigrette

Start by combining the aged balsamic vinegar, fresh lemon juice, pure maple syrup, Dijon mustard, and grated garlic in a large mixing bowl. I use a microplane for the garlic to make sure it blends smoothly and doesn’t overwhelm. Then slowly drizzle in the walnut or olive oil while whisking vigorously until everything emulsifies into a smooth, silky dressing. Season with kosher salt and freshly ground black pepper to taste—this step is crucial because you want the vinaigrette balanced before you toss the salad.

Step 2: Toss the Greens and Nuts

Next, add the thinly sliced radicchio, endive, and baby arugula to the bowl with your dressing. Toss gently but thoroughly to coat each leaf evenly without bruising them. Then stir in the toasted walnuts, which add a lovely crunch and nutty aroma—the toasting really makes a difference, so don’t skip this step!

Step 3: Add Pears and Cheese Just Before Serving

Finally, top each salad portion with quarters of ripe Bosc pears and crumbled Gorgonzola cheese. I wait to add these last to keep the pears fresh and prevent the cheese from melting into the greens. Serve immediately so you get that perfect contrast of textures and fresh flavor.

How to Serve Fall Harvest Salad Recipe

Garnishes

I like to sprinkle a few extra chopped walnuts on top and add a drizzle of good-quality walnut oil for that final luxurious touch. Sometimes, I scatter a few pomegranate seeds for color and a little burst of freshness that my kids go crazy for.

Side Dishes

This salad pairs beautifully with roasted chicken or pork dishes, and I often serve it alongside warm crusty bread or a creamy butternut squash soup for a cozy, complete fall meal.

Creative Ways to Present

For holiday dinners, I like to arrange the salad on a large platter with pear slices fanned out and cheese crumbles sprinkled artistically. Adding a few edible flowers or fresh herbs makes it look restaurant-worthy and invites compliments!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store the salad separately from the dressing to keep greens crisp. Wrap the pears tightly in plastic wrap to prevent browning. When ready to eat, toss again lightly with fresh dressing.

Freezing

I don’t recommend freezing this salad because the fresh greens and pears don’t hold up well after thawing. It’s best enjoyed fresh to appreciate the textures and flavors fully.

Reheating

Since this is a fresh salad, reheating isn’t ideal. If you have leftovers with added proteins like chicken, you can warm those separately and serve on the side to maintain salad freshness.

FAQs

Final Thoughts

This Fall Harvest Salad Recipe has become a personal go-to for all things autumn in my house. The way the flavors and textures come together is just magical—sweet pears and tangy cheese, crunchy nuts and bittersweet greens, all tied up with a maple-laced vinaigrette. I truly recommend you give this one a try; it’s sure to brighten up your seasonal meals and might just become a family favorite like it did for me.

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