One Bowl Harvest Fall Salad Recipe

• 2 tablespoons olive oil
• ¼ cup orange juice, preferably freshly squeezed
• 2 tablespoons apple cider vinegar
• 1-2 tablespoons honey, adjusted to your preferred sweetness
• Salt, to taste
• Pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon cinnamon powder

The vinaigrette can be made ahead and refrigerated for up to 3 days. The flavor becomes even better as it rests, because the citrus, honey, vinegar, and cinnamon have time to blend together. Before serving, whisk it again because the oil may separate while chilled.

What to serve with Harvest Fall Salad recipe?

This harvest fall salad can be served as a light meal on its own because it already includes protein, fruit, greens, and nuts. However, it also pairs well with a warm bowl of soup, especially during the cooler months. Carrot ginger soup, sweet potato soup, or curried butternut squash soup would all work nicely with the citrusy, sweet, and savory flavors in this salad.

Chicken is another great option if you do not have turkey. Use grilled chicken, lemon pepper chicken, or rotisserie chicken for a quick shortcut. The meat can be shredded, diced, or thinly sliced, depending on the texture you prefer. This recipe is flexible and works well with leftovers, making it a practical choice after a holiday meal.

Storage

Refrigerate – This salad tastes best when served right away. If you need to store it, keep the dressing and salad ingredients in separate sealed containers in the refrigerator for up to 2 days. Toss everything together just before serving so the greens stay crisp.

Freeze – The prepared salad should not be frozen because leafy greens wilt and release water after thawing. The vinaigrette can be frozen in a freezer-safe container for up to 1 month. Thaw it at room temperature and whisk well before using.

Variations

Use a different meat – Replace turkey with rotisserie chicken, leftover cooked chicken, steak, or ham.

Add other fruit – Pears, dried cranberries, thinly sliced oranges, golden raisins, dried apricots, or dried cherries all pair well with the fall flavors in this salad.

Try different nuts – Toasted pecans, candied pecans, pine nuts, almonds, pistachios, macadamia nuts, walnuts, or cashews can be used. Toasted nuts add extra crunch and deeper flavor.

Add bacon – Crumbled bacon adds a salty, smoky bite that balances the sweetness of the apples, honey, and pomegranate.

Add cheese – Shredded Swiss, white cheddar, Gorgonzola, blue cheese, or feta can make this salad richer and more savory.

Add couscous – Stir in ½ cup cooked couscous to make the salad more filling.

Add quinoa – Mix in ½ cup cooked quinoa for a heartier salad with extra texture.

Add chickpeas or beans – These are good options if you want to add vegetarian protein.

Change the sweetener – Honey, maple syrup, or agave can be used in the vinaigrette. Granulated sugar or brown sugar can also be used, but liquid sweeteners blend more smoothly and give the dressing a better flavor.

Tips And Techniques

Serve immediately – Once the vinaigrette is mixed with the greens, the salad should be served right away. This keeps the leaves crisp and prevents the apples and greens from becoming soggy.

Make a beautiful presentation – For a more elegant look, spread the greens on a large platter instead of tossing everything in a bowl. Arrange the apples, turkey, pomegranate seeds, and cashews in neat rows or sections over the greens. Drizzle the vinaigrette on top right before serving. This style is especially nice for dinner parties and holiday tables.

Choose the greens you like – A combination of lettuce, spinach, kale, and arugula works well, but you can use your favorite mixed greens. Softer greens create a lighter salad, while kale and arugula add more texture and a slightly peppery flavor.

Use leftover turkey – Thinly sliced, diced, or shredded turkey all work. Leftover Thanksgiving turkey is ideal because it makes this salad quick and convenient.

Use good olive oil – Since the dressing is simple, the flavor of the olive oil matters. A good-quality olive oil makes the vinaigrette taste smoother and fresher.

Adjust the sweetness – Start with 1 tablespoon of honey, taste the dressing, and add more if needed. Sweeter apples may require less honey, while tart apples may need a little more.

Season to taste – Add salt and pepper gradually. The right amount of seasoning helps balance the citrus, vinegar, honey, and cinnamon.

Use apple cider vinegar – Apple cider vinegar works best in this dressing because it has a mild sweetness and fruity flavor. Regular distilled vinegar is sharper and does not create the same balanced taste.

More One Pot Thanksgiving Recipes

• Thanksgiving Turkey Stuffing
• Green Bean Casserole
• Candied Carrots
• Cranberry Brie Bites
• Creamy Cranberry Salad
• Twice Baked Sweet Potatoes
• Oven Roasted Vegetables
• Green Beans and Potatoes

One Pot Fall Harvest Salad

Abeer Rizvi

Nutritional information is calculated automatically and should be considered an estimate.