Autumn Harvest Salad with Balsamic Vinaigrette
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.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 20 mins
Ingredients
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