Harvest Salad with Poppy Seed Vinaigrette
Harvest Salad is made with tart apples, golden pears, sweet potatoes, cranberries, bacon, pecans and feta, then tossed in a homemade poppy seed vinaigrette.
Servings: 4
Calories: 497kcal
Equipment
- platter (or large shallow bowl)
Ingredients
Harvest Salad
- 6 cups spinach and arugula (mixed together)
- 4 slices pre-cooked microwaveable bacon (chopped)
- 1 medium sweet potato, cooked (cubed)
- 1 large honeycrisp apple (cubed)
- 1 large pear (cubed)
- 1 cup feta cheese (crumbed)
- ½ cup pecan halves (halved or chopped)
- ½ cup dried cranberries
Poppy Seed Vinaigrette
- ½ cup extra virgin olive oil (or avocado oil)
- ¼ cup apple cider vinegar (or other vinegar of your choice)
- ⅛ cup honey
- 1 Tablespoon onion or shallot (finely chopped)
- 1 Tablespoon poppy seeds
- 1 Tablespoon stone ground mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper (cracked if desired)
Instructions
Harvest Salad
- Pierce a large sweet potato with a fork in several places. Cook the sweet potato in the microwave for 3 minutes, then flip it and cook for an additional 3 minutes until soft. Set it aside and let it cool for a few minutes before cutting into cubes.
- Microwave the bacon as directed on the package, then tear into rustic pieces.
- Chop the apple, pear and cooked sweet potato into cubes on a cutting board with a sharp knife.
- On a large platter, mix spinach and arugula together in a single layer.
- Group ingredients together and add them in strips on top of the greens, starting in the middle and working out towards the edges of the platter, ending with feta cheese on both sides.
Poppy Seed Vinaigrette
- Mix all of the vinaigrette ingredients together in a small bowl or mason jar.
- Shake the jar or whisk ingredients until thoroughly combined.
- Drizzle dressing over fall harvest salad just before serving.
Notes
- You can alternately bake the sweet potato in a 425ºF oven for 45 minutes and cook regular bacon on the stovetop until crispy if desired.
- Refrigerate the mixed greens (without dressing) in an airtight container for up to 3 days.
- Keep toppings in separate containers and add them on top of the mixed greens when ready to serve.
- The poppy seed vinaigrette should be refrigerated in a separate airtight container for up to a week.
Nutrition
Calories: 497kcal | Carbohydrates: 45g | Protein: 11g | Fat: 54g | Saturated Fat: 12g | Sodium: 782mg | Potassium: 494mg | Fiber: 5g | Sugar: 27g | Vitamin C: 18mg | Calcium: 243mg | Iron: 2mg