Fall Harvest Salad: A Colorful, Healthy Celebration of Fall

Celebrate fall with this vibrant Fall Harvest Salad, featuring pomegranate seeds, feta cheese, and toasted nuts in a refreshing dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Base

6 cups Mixed Greens Crisp and fresh
1 cup Pomegranate Seeds Can substitute with diced apples
1 cup Feta Cheese Can substitute with crumbled goat cheese
0.5 cup Walnuts or Pecans Toast before adding

Dressing

0.25 cup Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
1 tablespoon Honey Can substitute with maple syrup
1 pinch Salt
1 pinch Pepper

Add-Ons

0.5 cup Red Onion Thinly sliced and soaked in water
Protein Options Add grilled chicken or vegan cheese if desired

Equipment

mixing bowl
Salad Spinner
Baking Sheet
whisk

Method

Preparation Steps

Wash 6 cups of mixed greens and spin-dry them in a salad spinner. Place in a large mixing bowl.
Fold in 1 cup of pomegranate seeds, 1 cup of crumbled feta cheese, and ½ cup of sliced red onion.
Preheat oven to 350°F (175°C). Spread ½ cup of walnuts or pecans on a baking sheet and toast for 8-10 minutes.
In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, salt, and pepper.
Add cooled toasted nuts to the salad mixture, drizzle with dressing, and toss gently to combine.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Assemble salad just before serving to maintain freshness. Keep components separate for meal prep.

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