Harvest Fall Salad Recipe (with tangy Balsamic dressing)
This salad is a celebration of the transition of summer to fall. The crisp crunch of lettuce, cucumber, and apple and tender mozzarella are reminiscent of fresh summer produce, while the flavors of bitter radicchio, honey salted figs, sour pomegranate, and pumpkin seeds walk your palate into autumn. Toss with a tangy balsamic dressing.
Ingredients
- 4-6 green figs, halved
- 1 Tbsp honey to drizzle
- Salt to season
- 2 heads red leaf lettuce, washed, spun, cut into large 2-3” pieces
- ½ head radicchio, roughly chopped
- 1 small Persian cucumber, sliced 1/4-1/2” thick
- 5 1 oz slices mozzarella, torn
- 1 honey crisp apple, seeded and sliced
- 2 Tbsp pomegranate seeds
- ¼ c roasted salted pumpkin seeds
Balsamic dressing:
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- ½ tsp Kosher salt
- ½ tsp fresh crushed black pepper
- 1 large garlic clove, crushed
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil
Instructions
- Drizzle your figs with honey and sprinkle with salt. Set aside.
- In a large bowl, toss together the lettuce and radicchio, cucumber, mozzarella, apples, seasoned figs, pomegranate seeds, and pumpkin seeds.
Make the dressing:
- Add all the dressing ingredients together in a medium bowl and whisk together. You can store in a jar in the fridge.
Serving:
- When ready to serve, drizzle the dressing over the salad; toss and serve.
Nutrition Facts
Calories: 359kcal, Carbohydrates: 23g, Protein: 2g, Fat: 30g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Trans Fat: 0.002g, Cholesterol: 1mg, Sodium: 244mg, Potassium: 199mg, Fiber: 2g, Sugar: 20g, Vitamin A: 106IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg