Fall Harvest Salad
It’s a salad to end all salads. The Fall Harvest Salad is equal parts beautiful and delicious and while it looks fancy – it couldn’t be easier to throw together!
Servings: 8 servings
Ingredients
- ½ head radicchio torn
- 3-4 heads Little Gem lettuce or butter lettuce
- 1-2 apples thinly sliced on a mandolin
- 1-2 Fuyu persimmons thinly sliced on a mandolin
- ½ cup small radishes halved
- ¾ cup cubed feta or goat cheese
- ½ cup marcona almonds
- ½ cup pomegranate seeds
Balsamic Vinaigrette
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic chopped
- kosher salt and freshly cracked black pepper to taste
Instructions
- On a large platter arrange the salad ingredients.
- In a small bowl, whisk together the ingredients for the balsamic vinaigrette.
- Drizzle the vinaigrette on top of the salad before serving.
Notes
Make the vinaigrette ahead of time, then wash and chill the produce. You'll be able to hand off the assembly to a family member while you focus on the main dish.
Nutrition
Calories: 218kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 182mg | Potassium: 414mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2102IU | Vitamin C: 21mg | Calcium: 132mg | Iron: 2mg