Harvest Fall Salad (One Bowl)

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Quick and easy Fall salad recipe, homemade with simple ingredients. Packed with greens, turkey, apples, nuts, pomegranate and cinnamon orange vinaigrette.

Salad are no longer a thing of summer! This Harvest salad combines the freshness of summer with the warmth of Fall through its flavor and colors. This salad would make a great addition to you Thanksgiving table, or at your next outdoor gathering before the winter months hit. This Strawberry Spinach Salad With Poppy Seed Dressing (One Bowl) is another great way to celebrate the end of summer and transition to Fall.

How To Make Harvest Fall Salad?

  1. In a salad bowl– Prepare the vinaigrette by whisking together olive oil, orange juice, vinegar, honey, salt, pepper, garlic powder, cinnamon powder until combined.
  2. Add green salad mix, apple, slices, pomegranate seeds, turkey meat– Toss everything together.
  3. Garnish with cashews– Serve immediately. Enjoy!

How to make Orange Vinaigrette?

Whisk the following ingredients in a bowl until combined:

  • 2 tbsp Olive oil
  • 1/4 cup Orange juice Preferably freshly squeezed
  • 2 tbsp Apple cider vinegar
  • 1-2 tbsp Honey Adjust to your sweetness preference
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Cinnamon powder

What to serve with Harvest Fall Salad?

This salad is a meal in itself, but we all know a good soup makes the perfect pairing! Serve this salad with Carrot Ginger Soup (One Pot), Sweet Potato Soup (One Pot), Roasted Red Pepper Soup (One Pot), Tomato Basil Soup Recipe (One Pot), or Easy Vegetable Soup Recipe (One Pot).

Storage

Refrigerate– It is best to serve this dish immediately, but if you must store it, store the dressing and salad separately in sealed containers in the fridge for up to 2 days.

Freeze– Salad can not be frozen because of the water content and wilting of the leaves. The salad dressing would keep in the freezer in a freezer safe container for up to 1 month. Thaw at room temperature and whisk together to serve.

Variations

Serve with a different meat– Use rotisserie or leftover chicken, steak, or ham.

Add other fruit– Such as pears, dried cranberries, thinly sliced oranges, or golden raisins.

Add other nuts– Such as Toasted or even candied pecans , almonds, or walnuts.

Add bacon– The salty addition will balance the sweetness well.

Add cheese– Such as shredded Swiss, white cheddar, Gorgonzola, or even blue cheese.

Add grains– Mix in 1/2 cup boiled quinoa or couscous to make this an even heartier and filling salad.

Tips And Techniques

Serve immediately– Once the dressing has been mixed into the salad, it must be served immediately for best flavor and texture.

How to present this salad? Instead of mixing the vinaigrette with the salad, you can do a better presentation (similar to what I did) by spreading the green salad mix in a large dish. Then, top it off with a column of sliced apples, column of turkey meat, column of pomegranate seeds, column of cashews. Drizzle the prepared vinaigrette on top of the prepared salad, prior to serving. I typically only do this for dinner parties because it’s elegant and looks fancy.

What kind of salad to use? I used a combination of lettuce, spinach, kale, and arugula, but you can use whatever combination you prefer.

What kind of turkey to use? Thinly sliced or shredded, can use leftover Thanksgiving turkey meat such as this Easy Thanksgiving Turkey (One Pan).

Use high quality olive oil– This provides the best flavor in the salad dressing!

Adjust sweetness– Add more or less honey based on your personal preference.

Adjust seasoning– Add more or less according to taste.

More One Pot Thanksgiving Recipes

Easy Homemade Fall Salad in White Plate- Overhead Shot

Harvest Fall Salad With Orange Vinaigrette- Closeup Shot
Print

One Pot Fall Harvest Salad

Prep Time
10 mins
 

Quick and easy Fall salad recipe, homemade with simple ingredients. Packed with greens, turkey, apples, nuts, pomegranate, orange vinaigrette.

Servings: 4 People
Course: Side Dish
Cuisine: American
Keyword: harvest salad, homemade salad
Calories: 172 kcal
Author: Abeer Rizvi

Ingredients

Orange Vinaigrette
  • 2 tbsp Olive oil
  • 1/4 cup Orange juice Preferably freshly squeezed
  • 2 tbsp Apple cider vinegar
  • 1-2 tbsp Honey Adjust to your sweetness preference
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Cinnamon powder
Salad
  • 3 cups Green salad mix Combination of lettuce, kale, spinach, arugula
  • 1 Apple Washed, Thinly sliced
  • 4 tbsp Pomegranate seeds
  • 1 cup Turkey meat Thinly sliced or Shredded, Can use leftover Thanksgiving turkey meat
  • 1/3 cup Cashews Preferably roasted, Can be roughly chopped but I prefer them whole, For topping, Can be replaced with pecans

Instructions

  1. In a large salad bowl, prepare the vinaigrette by whisking together olive oil, orange juice, vinegar, honey, salt, pepper, garlic powder, cinnamon powder until combined.

  2. Add green salad mix, apple, slices, pomegranate seeds, turkey meat and toss everything together.

  3. Garnish with cashews and serve immediately. Enjoy!

  4. Note: Instead of mixing the vinaigrette with the salad, you can do a better presentation (similar to what I did) by spreading the green salad mix in a large dish. Then, top it off with a column of sliced apples, column of turkey meat, column of pomegranate seeds, column of cashews. Drizzle the prepared vinaigrette on top of the prepared salad, prior to serving. I typically only do this for dinner parties because it's elegant and looks fancy.

Recipe Notes

  • Read all my tips above.
  • Tastes best when served immediately and I don’t recommend storing leftovers for later because if the vinaigrette has already been mixed with the greens, they will become soggy over time. You can store the salad and dressing separately for 2 days in the fridge and mix right before serving. 
Nutrition Facts
One Pot Fall Harvest Salad
Amount Per Serving
Calories 172 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 23mg8%
Sodium 115mg5%
Potassium 320mg9%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 13g14%
Protein 11g22%
Vitamin A 412IU8%
Vitamin C 18mg22%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Closeup Shot of Fall Harvest Salad with Turkey, Pomegranate seeds, Nuts, Apples and Orange Vinaigrette

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