This harvest salad is jam-packed with flavor! From the tart Granny Smith apples to the nutty goat cheese and mouth watering candied pecans, this salad is sure to become a family favorite!
A bowl full of greens never looked so pretty!
Here’s what you’ll need for your harvest salad platter:
- Spinach leaves (can also use baby spinach)
- 1 Granny Smith apple, sliced into think slices
- 1/2 cup dried cranberry raisins
- 1/2 cup candied pecans
- 1/3 cup goat cheese, crumbled
- Honey Mustard Vinaigrette (recipe included)
Make-Ahead side salad:
To make this salad ahead for an event I like to prep the vinaigrette dressing and store in the refrigerator until time to assemble. You will also want to candy your pecans ahead of time so they have plenty of time to cool before topping your salad.
Simply gather all other ingredients so your salad will come together quickly.
Assembling the harvest salad:
Start with a large serving bowl and toss in your spinach. I used 3/4 of a large bag of pre-wash spinach to make the job easy!
Slice your apple thinly and layer on top of your spinach greens. Then take a handful of your dried cranberries and sprinkle over the top. This salad is beautiful already.
Although I often refer to this salad as a “harvest” salad it is absolutely stunning at Christmas time as well with these colors of green, white and red! Such a stunning side!
Now for the real winner here… candied pecans! Top with a handful… or two, who am I kidding?! (also sneaking a snack or two while I assemble this).
Use a fork to carefully crumble your goat cheese log over the top of the salad.
Now you see what I mean, such a gorgeous presentation!
Store this salad in the refrigerator until meal time. Then gently toss with your honey mustard vinaigrette and serve. You can also serve with the dressing on the side if you’d prefer.
Catch the video and more holiday recipes here:
Harvest Cranberry Pecan Salad Recipe:
Harvest Cranberry Pecan Salad
Ingredients
- Spinach leaves (can also use baby spinach)
- 1 Granny Smith apple, sliced into think slices
- 1/2 cup dried cranberry raisins
- 1/3 cup goat cheese, crumbled
- 1/2 cup candied pecans (recipe included below):
- 4 Tbsp brown sugar
- 2 tsp water
- .5 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup pecan halves
- Honey Mustard Vinaigrette (recipe included):
- 1/3 cup Plain greek yogurt
- 1/3 cup raw honey
- 1/3 cup olive oil
- 1 Tbsp Apple Cider Vinegar
- 2 tsp. Dijon Mustard
- 1/2 tsp. Garlic powder
- Salt & Pepper to taste
Instructions
- Mix your vinaigrette ingredients in a mason jar and shake until emulsified. Set aside or refrigerate until ready to serve.
- Prepare candied pecans: Line a baking sheet with parchement paper. In a small sauce pan, add the brown sugar, water, salt, and cinnamon and bring to a simmer over medium heat. Add the pecan halves and vanilla and continue to stir and coat the pecans (about 3-4 minutes over medium/low) or until shiny and coated and nutty smelling (take care not to burn!). Transfer to the lined baking sheet and allow to fully cool. Break apart once cool and store in an air tight container.
- Assemble your salad beginning with about 3/4 large bag of fresh spinach leaves (pre-washed).
- Slice your granny smith apple into thin slices and arrange on top of the greens.
- Sprinkle on the cranberry raisins, cooled candied pecans, and crumbled goat cheese (I like to use a fork to crumble the goat cheese over top)
- Toss with vinaigrette right before serving or serve dressing on the side. Enjoy!
Other salads you might enjoy:
Spring Kale Salad: HERE
Tangy Southwest Salad: HERE
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