Name: Harvest Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: New American
Ingredients: 1/2 cup(s) white balsamic vinegar; 2 tblsp honey; 1 tblsp Dijon mustard; 1 garlic clove, minced; 1/2 tsp kosher salt, see notes; 1/2 tsp freshly ground black pepper; 1/3 cup(s) extra virgin olive oil; 1 batch of white balsamic dressing, see above; 1 fuyu persimmon; 1 Asian or Bartlett pear, see notes; 1 Honeycrisp apple; 5 oz baby arugula; 1 cup(s) pomegranate seeds

Harvest Salad Recipe

Rating 5.0

| 2

Savor the flavors of fall in this harvest salad. Crisp pears and apples mingle with spicy-sweet persimmons on a bed of peppery arugula and topped with tart pomegranate seeds for a delightfully light but festive salad.

Side Dish

New American

ingredients

steps

minutes

Ingredients

Servings:

For the White Balsamic Dressing

1/2 cup(s)

white balsamic vinegar

2 tblsp

honey

1 tblsp

Dijon mustard

garlic clove, minced

1/2 tsp

kosher salt, see notes

1/2 tsp

freshly ground black pepper

1/3 cup(s)

extra virgin olive oil

For the Harvest Salad

batch of white balsamic dressing, see above

fuyu persimmon

Asian or Bartlett pear, see notes

Honeycrisp apple

5 oz

baby arugula

1 cup(s)

pomegranate seeds

Directions 14 steps | 15 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare the white balsamic dressing. In a bowl or a large measuring cup, whisk together the white balsamic vinegar, honey, Dijon mustard, garlic, salt and pepper.

Step 3

Slowly whisk in the extra virgin olive oil to create an emulsion. Set the dressing aside.

Step 4

Peel, quarter and core the persimmon.

Step 5

Using a mandolin, slice it into thin, ⅛-¼ inch slices. Set aside.

Step 6

Peel, quarter and core the Asian or Bartlett pear.

Step 7

Using a mandolin, slice it into thin, ⅛-¼ inch slices. Set aside.

Step 8

Peel, quarter and core the Honeycrisp apple.

Step 9

Using a mandolin, slice it into thin, ⅛-¼ inch slices. Set aside.

Step 10

In a large salad bowl or a deep plate, add the arugula.

Step 11

Add half of the persimmon, pear and apple. Toss to combine.

Step 12

If dressing the salad before serving, add about half of the balsamic vinegar dressing and toss until evenly coated.

Step 13

Decoratively top the salad with the remaining persimmon, pear and apple.

Step 14

Sprinkle the pomegranate seeds and serve with the extra dressing on the side. Enjoy!

Notes:

Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
Asian pear is recommended for this recipe. Its crisp texture adds great textural contrast. If you cannot find it, Bartlett pear can be substituted.

Nutrition Per Serving

View All

CALORIES

220

FAT

12.7 g

PROTEIN

1.6 g

CARBS

26.4 g

FOOD FOR THOUGHT?

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2 Comments

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Sarah

27 Jul 2022

The perfect, juicy pops of pomegranate make this recipe sing!

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Janelle

05 Feb 2022

This salad is so delicious. I love how colorful it is and how festive it is for the autumn season. I’m such a noob in the kitchen, but if I can make this salad, then you can too. Heck, I didn’t even know what a mandolin was until I had to google it for this recipe lol. Also, you totally don’t need a mandolin for this recipe if you don’t have one. I just used a knife to thinly slice the fruit! I’ve made this salad for my husband and my brother (who both aren’t veggie lovers), and it was a hit with them!