Autumn Harvest Salad with Balsamic Vinaigrette

Hey There, Salad Lovers! Let’s Celebrate Autumn’s Bounty

Well howdy, friends! Wyatt here, and if there’s one thing that gets me as excited as a squirrel in a pecan grove, it’s autumn produce. Picture this: crisp air, flannel shirts, and a kitchen counter overflowing with jewel-toned fruits and veggies just begging to be tossed together. That’s exactly why this Autumn Harvest Salad with Balsamic Vinaigrette is my seasonal love letter to fall. Forget sad, wilted greens—this beauty’s a confetti explosion of textures and flavors! We’re talking bitter radicchio playing tag with sweet persimmons, crunchy almonds doing the tango with creamy feta, and juicy pomegranates that pop like flavor fireworks. And that balsamic dressing? It’s the velvet rope that lets this whole flavor party shine. Whether you’re feeding your crew for Sunday supper or wowing at a potluck, this salad’s your ticket. No fancy skills needed—just a sharp knife, a big bowl, and your appetite for adventure. Ready to make your taste buds do a happy dance? Let’s roll!

Grandma’s Porch & the First Taste of Fall

Autumn Harvest Salad with Balsamic Vinaigrette

Print Recipe

A vibrant mix of bitter, sweet, crisp, and creamy—this salad is a textural and flavor-packed masterpiece. With crunchy apples, juicy persimmons, creamy feta, and a bold balsamic vinaigrette, it’s a seasonal beauty that tastes as stunning as it looks.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins

Ingredients

Scale 1x2x3x

1 head radicchio, torn

6–8 heads Little Gem lettuce or butter lettuce, torn

2–4 apples, thinly sliced on a mandolin

2–4 Fuyu persimmons, thinly sliced on a mandolin

1 cup small radishes, halved

1½ cups cubed feta or goat cheese

1 cup Marcona almonds

1 cup pomegranate seeds

For the Balsamic Vinaigrette:

8 tablespoons (½ cup) olive oil

6 tablespoons balsamic vinegar

6 cloves garlic, finely chopped

Kosher salt & freshly cracked black pepper, to taste

Instructions

In a large bowl, combine radicchio, lettuce, apples, persimmons, radishes, cheese, almonds, and pomegranate seeds.

In a jar or small bowl, whisk or shake together all vinaigrette ingredients.

Drizzle dressing over the salad just before serving and toss gently to combine.

Nutrition

• Calories: 340 kcal
• Fat: 26g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 8g

Y’all ever have a food memory that hits you like a warm hug? This salad takes me straight back to my Oklahoma grandma’s screened porch. Every October, she’d send me scavenging in her garden like a tiny, apron-clad detective. “Wyatt,” she’d holler, “fetch me them persimmons ’fore the possums do!” I’d juggle Fuyus like treasure, while she’d shave apples paper-thin on her rickety mandolin—”Thin slices mean more flavor kisses,” she’d wink. We’d toss everything in her chipped porcelain bowl with wild grapes she’d forage nearby. No fancy cheese back then (cottage cheese stood in!), but that sweet-tart combo? Pure magic. Years later, when I first made this salad for city friends, one bite transported me right back to that porch swing. Funny how food stitches generations together, ain’t it? That’s the spirit we’re bringing to your table today.

Gather Your Autumn All-Stars

Here’s your flavor dream team! Pro tip: choose ripe-but-firm fruits—they hold up better when tossed.

• 1 head radicchio, torn: That gorgeous purple bitterness balances sweetness. No radicchio? Swap endive or extra butter lettuce.
• 6–8 heads Little Gem or butter lettuce, torn: Little Gems are crunchy mini romaines! Butter lettuce brings silky texture.
• 2–4 apples, thinly sliced (use mandolin!): Chef’s hack: Soak slices in ice water + 1 tbsp lemon juice for 10 mins to prevent browning. Honeycrisp or Pink Lady = sweet crunch.
• 2–4 Fuyu persimmons, thinly sliced: MUST be Fuyu (flat bottom)—they’re sweet like mango! Hachiyas are pudding-soft when ripe (not for slicing).
• 1 cup small radishes, halved: Their peppery zing cuts richness. Try watermelon radishes for color!
• 1½ cups cubed feta or goat cheese: Salty creaminess! Goat cheese melts lusciously if salad’s slightly warm.
• 1 cup Marcona almonds: Buttery, flat Spanish almonds. Sub? Toasted pecans or walnuts.
• 1 cup pomegranate seeds: Bursts of tang! Buy pre-seeded to save time.

For the Balsamic Vinaigrette:

• 8 tbsp (½ cup) olive oil: Use fruity extra-virgin. It’s the dressing’s backbone!
• 6 tbsp balsamic vinegar: Splurge on aged stuff—thicker, sweeter, no sharp bite.
• 6 cloves garlic, finely chopped: Yes, SIX! They mellow in the oil. Shortcut? Use a microplane.
• Kosher salt & freshly cracked black pepper: Flakey salt sticks better; fresh pepper > pre-ground.

Let’s Build Some Deliciousness!

This ain’t rocket science—it’s flavor science! Workflow pro-tip: DRESS LAST MINUTE to keep everything crisp.

1. Prep Your Greens: Tear (don’t cut!) radicchio and lettuce into bite-sized pieces. Why tear? It creates textured edges that hug dressing better than knife-cuts. Drop ’em into your biggest bowl—I use my trusty stainless steel “salad stadium.”
2. Slice & Shine Fruits: Mandolin those apples and persimmons thin (1/16-inch). Safety first! Use the guard! Immediately dunk apple slices in that lemony ice bath (pat dry before adding). Halve radishes—if they’re bigger than marbles, quarter ’em.
3. Cheese & Crunch Time: Cube feta into ½-inch chunks—irregular shapes feel homemade! Scatter cheese, almonds, and pomegranate seeds over greens. Hack: Toss almonds in 1 tsp smoked paprika first for a warm, autumnal kick!
4. Whisk Magic: In a jar, combine olive oil, balsamic, garlic, 1 tsp salt, and ½ tsp pepper. Shake like you’re in a honky-tonk band! Taste. Adjust: Too tart? Add 1 tsp honey. Too flat? More salt!
5. The Grand Toss: Drizzle ¾ of dressing over salad. With clean hands, gently lift and fold ingredients—don’t stir aggressively or you’ll bruise the greens! Add more dressing only if needed (leftover keeps 1 week).

Plate It Pretty!

This salad’s a stunner—show it off! Pile it high on a rustic platter or individual plates. Garnish with extra pomegranate seeds and almonds right on top for that “wow” factor. Perfect partners? Serve alongside:

• Roasted chicken thighs with maple glaze
• Crusty bread for dressing-mopping duty
• A dry rosé or sparkling cider

Want it as a meal? Top with grilled shrimp or sliced seared duck breast!

Mix It Up, Y’all!

This salad’s a canvas—paint it with seasonal flair!

• Protein Power: Add shredded rotisserie chicken, crispy chickpeas, or sliced steak.
• Cheese Swap: Blue cheese crumbles for intensity, shaved Manchego for nuttiness, or vegan cashew “feta.”
• Sweet Twist (my fave!): Swap apples for roasted butternut squash or Bosc pears. Drizzle with extra honey in dressing.
• Nut-Free: Toasted pumpkin seeds (pepitas) instead of almonds.
• Winter Edition: Use blood oranges, roasted beets, and candied walnuts.

Wyatt’s Whispered Wisdom

This recipe’s evolved more than my beard style! First time I made it, I used regular lettuce… big mistake. The bitter punch of radicchio is NON-NEGOTIABLE—it makes flavors pop! Also learned the hard way: overdressing = sad, soggy salad. Dress in stages! Fun story: Once subbed in kumquats for persimmons mid-shoot. My photographer’s face puckered so hard, I thought she’d turn inside out! Lesson: Taste test weird swaps off-camera. Last tip: Make double the dressing. It’s killer on roasted veggies, grain bowls, or even drizzled over vanilla ice cream (trust me!).

Your Burning Questions, Answered!

Q: Can I make this ahead?
A: Absolutely! Prep components separately: wash/dry greens (store in fridge with paper towels), slice fruits (keep in lemon water), make dressing. Assemble MAX 30 mins before serving.

Q: My persimmons are rock-hard! Help?
A: Fuyus ripen fastest in a paper bag with a banana (ethylene gas magic!). If still firm, slice wafer-thin—they’ll soften slightly in dressing.

Q: Dressing too sharp?
A: Whisk in ½ tsp Dijon mustard or honey to mellow it. Balance is key!

Q: No pomegranates? Alternatives?
A: Dried cranberries (plump in warm water first), halved red grapes, or even pickled red onions for tang.

Nutritional Nibbles

Per serving: Approx. 340 kcal | Fat: 26g (healthy fats from olive oil & nuts!) | Carbs: 20g | Fiber: 5g (digestion’s best friend!) | Protein: 8g

Final Thoughts

This Autumn Harvest Salad is more than just a pretty plate—it’s a celebration of the season’s finest, lovingly tossed into one joyful bowl. It balances crunch with creaminess, sweet with bitter, and familiar comfort with a touch of fancy. Whether it’s the memory of Grandma’s garden or the thrill of discovering persimmons for the first time, this salad tells a story with every bite. Serve it up for friends, family, or just yourself on a quiet evening with a glass of something crisp. Because when fall flavors come together like this, they deserve to be savored.