fall harvest salad

Fall Harvest Salad

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Fall is arguably the best out of all four seasons. Crispy, cool air, kids are back in school, and pomegranate season is officially here…there’s just something about cold juicy pom seeds that is just so damn satisfying. So next time you’re at the local farmers market, pick up the biggest one you can find, along with a few other seasonal fruits/veggies and toss them together for this Fall harvest salad mixture.

This salad isn’t just pretty on a plate, eating more colors means you’re getting a variety of nutrition. More the colors the more diverse vitamins and nutrients you get which means a healthier gut and overall well-being. Even the peeps over at Harvard can back me up.

What you need:

  • 2 c arugula
  • 1/4 c red pear
  • 1/4 c green pear
  • 1/4 c brown pear
  • 1 tbsp feta cheese
  • 1/4 c macadamia nuts
  • 1/4 pomegranate
  • 5 cherry tomatoes
  • 4-6 oz grilled chicken
  • 2-3 tbsp Newmans Own light balsamic vinaigrette

How to make this fall harvest salad:

  1. Bring a small pan to medium heat with a spritz or two of avocado oil.
  2. Pound chicken breast if you desired, season, and cook for about 7 minutes on each side. When fully cooked, set aside for 5 minutes before slicing.
  3. Prep fruit; cubed pears, and open the pomegranate.
  4. In a large mixing bowl, combine all ingredients to toss with dressing.
  5. Plate and enjoy!
Fall Harvest Salad

Fall Harvest Salad

Enjoy delicious textures and seasonal fruits and veggies from the local farmers market for this Fall harvest salad.
Prep Time 5 mins
Cook Time 14 mins
Total Time 19 mins
Course Fall, Lunch, Salad
Cuisine American
Calories 485 kcal

Ingredients
  

  • 2 c arugula
  • 1/4 c red pear
  • 1/4 c green pear
  • 1/4 c brown pear
  • 1 tbsp feta cheese
  • 1/4 c macadamia nuts
  • 1/4 pomogranate
  • 5 cherry tomatoes
  • 4-6 oz grilled chicken
  • 2-3 tbsp Newmans Own light balsamic vinergrette

Instructions
 

  • Bring a small pan to medium heat with a spritz or two of avocado oil.
  • Pound chicken breast if you desired, season, and cook for about 7 minutes on each side. When fully cooked, set a side for 5 minutes before slicing.
  • Prep fruit; cubed pears, open pomogrante.
  • In a large mixing bowl, combine all ingredients to toss with dressing.
  • Plate and enjoy!

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 42gProtein: 42gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 112mgSodium: 311mgPotassium: 1041mgFiber: 8gSugar: 28gVitamin A: 1481IUVitamin C: 40mgCalcium: 219mgIron: 4mg
Keyword Fall harvest salad, Lunch, Quick Salad, Seasonal recipe
Tried this recipe?Let us know how it was!

Seasonal Fall Produce

Originally this recipe called for figs instead of pears but unfortunately, I missed the boat on the fig feast and couldn’t find them anywhere. Luckily this salad came out even better than planned. If you can’t find the exact ingredients, worry not, Fall harvest salads are flexible and can be great with all kinds of different fall fruits and veggies.

  • Fig
  • Apple
  • Grapes
  • Kale
  • Plums
  • Pluotes
  • Apricots
  • Cranbarries
  • Persimmons

Why eat seasonally?

Seasonal food is fresher, tastier, and more nutritious than food consumed out of season. … Also, unlike out-of-season produce which is harvested early in order to be shipped and distributed to your local retail store, crops picked at their peak of ripeness are also better tasting and full of flavor.

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