We know salads may not be top of mind during these colder months (or fruit for that matter), but there is so much good produce to be found at the farmer’s market right now. During the fall and into the winter, there are lots of pomegranates, persimmons, apples, and radishes, which have such beautiful colors and look amazing displayed in a big salad.
One of our favorite things to do is go to the market without a plan, and create a dish around what we find that is local and in-season. This Fall Harvest Salad was created out of one of those local market hauls, and it turned out amazing – so fresh and vibrant.
It can be made as a side to pair with something savory (like our smoked turkey or smoked salmon) or just add some roasted chicken, chickpeas or tuna on top to create a hearty main dish or easy packed lunch. It’s also great to pack up and take to your favorite holiday party since it’s so pretty and festive!
Here’s the recipe:
Fall Harvest Salad
Serves 4 as a side
- 3-4 cups chopped leafy green lettuce
- 1 persimmon, sliced thin
- Seeds from 1 pomegranate
- 3 radishes, sliced thin
- 1 apple, cored and sliced thin
- 2 scallions, sliced thin
- 1/4 cup crumbled feta cheese*
- 1/4 cup toasted sunflower seeds
Easy Honey Mustard Vinaigrette
- Juice of 1 lemon
- 3 tbsp olive oil
- 2 tsp dijon mustard
- 1 tsp honey
- Salt and Pepper, to taste
If you’re feeling lazy, it also goes great with Primal Kitchen’s Honey Mustard dressing 😉
* Omit to make vegan