Fall Harvest Salad Recipe

If you’re craving a salad that perfectly captures the cozy flavors of the season, you’re going to adore this Fall Harvest Salad Recipe. It combines sweet, tangy, crunchy, and savory all in one bowl, making it a fan-freaking-tastic choice for lunch, dinner, or even a holiday side. Trust me: once you try this, you’ll find yourself reaching for it again and again as the leaves turn and the air gets crisp.

this Recipe

Ingredients You’ll Need

Each ingredient in this Fall Harvest Salad Recipe plays an important role — from the sweet apples to the tangy cheese and crunchy candied walnuts. When you gather your ingredients, look for fresh, crisp apples and high-quality bacon to really make the flavor pop.

• Bacon: Thick cut works best for a hearty crunch and smoky flavor that stands out.
• Spring Mix or Baby Arugula: I love baby arugula’s peppery bite, but spring mix adds a gentle, tender base too.
• Gala or Fuji Apple: Choose sweeter apples—they bring juicy, fresh sweetness that balances the cheese.
• Granny Smith Apple: The tartness from Granny Smith is essential for a nice contrast in every bite.
• Dried Cranberries: Adds a chewy burst of sweetness that complements the salty and savory elements.
• Feta Cheese or Blue Cheese: Crumbled cheese adds creamy tang that ties everything together beautifully.
• Walnuts: These get candied in sugar and water, making them oh-so-crunchy and sweet.
• Sugar & Water: To candy the walnuts, creating that addictive coating.
• Apple Cider Vinegar: The star ingredient for a bright, seasonal dressing.
• Fresh Orange Zest & Juice: Adds freshness and balances sweetness with citrus notes.
• Dijon Mustard: Helps emulsify the dressing and adds a subtle kick.
• Pure Maple Syrup: Sweetens the dressing naturally and fits perfectly with those autumn flavors.
• Salt & Pepper: Essential to bring all the flavors into harmony.
• Extra-Virgin Olive Oil: Provides richness and smooth texture in the dressing.

Variations

I love how forgiving this Fall Harvest Salad Recipe is for customization—you can easily swap or add ingredients to suit your taste or dietary needs. Making it your own is half the fun!

• Swap the Cheese: I personally adore blue cheese for its boldness, but feta is a great milder option, and goat cheese works beautifully too if you want a creamier texture.
• Make It Vegan: Skip the bacon and cheese, add toasted pumpkin seeds or chickpeas instead, and use maple syrup in the dressing—and you’ve got a beautifully balanced vegan salad.
• Seasonal Greens: In cooler months, kale or spinach can stand in for spring mix or arugula if you want something heartier.
• Add Roasted Veggies: Roasted butternut squash or sweet potatoes add warmth and an extra layer of flavor that I sometimes throw in for a fall feast.

How to Make Fall Harvest Salad Recipe

Step 1: Crisp the Bacon to Perfection

Start by preheating your oven to 400°F. Lay out thick-cut bacon slices on a baking rack placed over a sheet pan. If you don’t have a rack, foil works fine too. Baking bacon allows it to cook evenly and get gorgeously crispy without much mess. I usually leave mine in for about 25 minutes; this gives me that perfect crispiness without burning. Once done, transfer the bacon to a paper towel-lined plate to drain the excess grease. Pro tip: Save some bacon fat for sautéing veggies or drizzling over other dishes—such a flavor booster!

Step 2: Candy the Walnuts

While the bacon is cooking, heat walnuts with sugar and water in a small saucepan over medium heat. Stir continuously until the sugar melts and forms a thick, glossy coating around the walnuts. This candied coating gives the salad an irresistible crunch and sweetness. Pour the coated nuts onto parchment or wax paper sprayed with non-stick spray and let them cool completely—you don’t want sticky fingers in your salad!

Step 3: Build the Salad

In a large mixing bowl, toss together your spring mix or arugula with the sliced Gala or Fuji and Granny Smith apples, dried cranberries, crumbled feta or blue cheese, and those beautifully candied walnuts. I love doing this part gently—to keep the greens from bruising, toss with care so everything stays fresh and vibrant.

Step 4: Whisk up the Dressing

In a small bowl, whisk apple cider vinegar, fresh orange juice, orange zest, Dijon mustard, maple syrup, salt, and pepper together first. Then slowly drizzle in the extra-virgin olive oil while whisking continuously to create an emulsified dressing. This dressing has the perfect tangy-sweet balance that makes the entire salad sing—I always add a little extra orange zest because I love how it brightens the flavor.

Step 5: Combine, Toss, and Serve

Just before you’re ready to eat, drizzle the dressing over the salad and toss everything gently until coated. Top with the crispy crumbled bacon for that final wow factor. This step keeps the greens crisp and ensures the bacon stays delightfully crunchy when served. Dig in immediately—or better yet, call your friends over and enjoy the smiles this salad is guaranteed to bring!

How to Serve Fall Harvest Salad Recipe

Garnishes

I often sprinkle a little extra orange zest on top for a fragrant burst every time you take a bite. Sometimes, I add toasted pumpkin seeds for a bit more crunch and a rustic look. A few fresh herbs like chopped parsley or thyme can give a subtle freshness that’s delightful and unexpected.

Side Dishes

This salad pairs beautifully with roasted chicken or pork tenderloin—those savory mains balance the salad’s sweet and tangy notes perfectly. For a lighter meal, grilled salmon and some crusty artisan bread make a lovely match. I’ve also served this at Thanksgiving as a colorful starter, and it was a huge hit!

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass jars or bowls so everyone gets a beautiful layered look of greens, apples, cheese, and candied walnuts. It’s such a conversation starter and looks stunning on the table. You can also arrange the salad on a large wooden board topped with whole apple slices and walnuts for a rustic harvest vibe.

Make Ahead and Storage

Storing Leftovers

Leftover salad is best stored without the dressing to avoid sogginess. Keep the salad components in airtight containers in the fridge, and store the bacon and candied walnuts separately if you can. Just toss everything together with fresh dressing when you’re ready to eat again—it’ll taste almost as fantastic as fresh.

Freezing

Since this salad has fresh greens and apples, I don’t recommend freezing it—it doesn’t hold up well to freezing and thawing. The bacon and walnuts freeze fine separately, but for the salad itself, it’s best enjoyed fresh.

Reheating

If you have leftover bacon, reheat it gently in a microwave between paper towels or on a baking sheet in a warm oven to bring back crispiness. The salad itself is best served cold or room temperature and not reheated. If you want to warm any sides that go along with it, reheat those separately.

FAQs

Final Thoughts

This Fall Harvest Salad Recipe is truly one of my favorites to make every autumn. It reminds me of family dinners where everyone reaches for seconds, savoring each bite’s blend of sweet, salty, tangy, and crunchy. I hope you’ll enjoy making it as much as I do — it’s a simple way to bring that warm fall feeling right to your kitchen table. Give it a try, and I promise it will become your go-to seasonal salad too!

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