One of the best things about salads is that it’s so easy to flex and adapt them to the season! This harvest salad with apple cider vinaigrette does just that. Luscious persimmons, toasted pepitas, and granny smith apples pair up with always delicious pickled red onions and pecans for a hearty and tasty dish!
Salads are, admittedly, not my favorite meal. As I’ve mentioned before in my Paleo chopped salad post, it takes a lot to get me interested in salad. A lot of ingredients that is. Which inevitably leads to something going bad in my fridge because I only needed 1/8 of it for the salad recipe I used it in, and then I’m feeling guilty and wasteful. So, I firmly believe the best salads are the ones that don’t require a ton of super perishable ingredients. Oh, and taste delicious while they’re at it. That too.
This harvest salad with apple cider vinaigrette contains only hearty ingredients, lest you worry that they will languish in your fridge or pantry if you buy more than you need. Pecans and pepitas can last months, granny smith apples know how to tough it out. Red onions go the extra mile, and feta cheese can hang with the best of them. The lovely persimmon is the only ingredient to keep a semi-close eye on, but it’s easy to buy the right amount. And so, this salad is seasonal and sustainable and that makes it a winner in my book.
Naturally, if you are doing whole30 or avoiding dairy, just omit the feta cheese. Hard boiled eggs could be a nice swap, and then you’re close to harvest cobb salad territory, and that’s a tasty place to be. You can, of course, add anything you want. It’s a salad, and it’s flexible like that. Got some bacon? Toss it in! Want more protein to sustain you? Shredded chicken pairs perfectly here. Don’t feel limited. The persimmons are the star here, so I encourage you to keep them.
This salad is great for meal prepping. It’s full of ingredients that hold up well, and has enough delicious flavors packed in that you won’t get bored with it quickly. These anchor hocking glass containers are the perfect size for a packed salad and all its accoutrements and I highly recommend them for your meal prep game. The lids seal super well, which makes transporting them a dream.
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Super seasonal, not to mention delicious, this harvest salad with apple cider vinaigrette makes for meal prep magic!
- 10 oz baby kale or spinach
- 2 persimmons, sliced into wedges
- 2 granny smith apples, thinly sliced
- 1/2 cup pecan halves or chopped pecans, toasted
- 4 tablespoons toasted pepitas
- 1/2 red onion, thinly sliced, quick pickled in some apple cider vinegar
- Feta cheese, or other cheese of your choice (optional)
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon dijon mustard
- Sprinkle of dried oregano
- Make the vinaigrette by combining the vinegar, mustard, oregano, pinch of salt, and whisking in the olive oil slowly to make an emulsion. Taste and adjust as needed
- Assemble the salad by tossing the greens with some vinaigrette (start with less than you think you need to nicely coat greens. You can always add more) and topping with persimmons, apples, pecans, pepitas, onions and cheese (optional)
Keywords: autumn, fall, seasonal, harvest salad, apple cider vinaigrette