Fall Harvest Salad - Weekend at the Cottage

Fall Harvest Salad

Ingredients

Directions

  1. Prepare the dressing: Assemble all the ingredients for the dressing and process using an immersion blender, standard blender or food processor. Purée and process until smooth and creamy. Add water to thin out, if desired.
  2. Place all of the fresh fruit and vegetables into a large bowl and toss to combine.
  3. Drizzle a bit of the dressing over salad and toss to lightly coat. Add more if desired.
  4. Garnish with blueberries, almonds, black pepper, kosher salt and an extra drizzle of dressing. Serve immediately.
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Fall Harvest Salad

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Chopped kale, julienned carrots, parsnips and peppers tossed with plums, blueberries and a tangy dressing…

  • clock icon
    10 MIN
  • 6 SERVINGS
Fall Harvest Salad

Our FALL HARVEST SALAD is a cornucopia of healthy, delicious flavours!

The experts aren’t wrong – every one of us should be boosting our intake of fresh fruits and veggies, and this easy FALL HARVEST SALAD promises just that. Thankfully, it’s also a lovely vegetarian recipe option. Enjoying a second helping of the wondrous mix is not only expected and but good for us too! Who can resist?

This recipe is pretty special and is one of those ones that we want the entire world to enjoy. Please remember to PIN it to a favourite Pinterest board and SHARE it with friends.

Here are a few things to remember when you go to make it:

Ingredients for Fall Harvest Salad

VEGGIE LOVE

Check out this photo of the ingredients needed to make this salad. If there’s ever been a moment of veggie love, this is it! All the vegetables used in this salad are good for us, so don’t be shy. The more the merrier!

Fresh kale

Fresh KALE is loaded with vitamins A, K and C, plus essentials like calcium, manganese, potassium and magnesium. Wow, that’s a lot of goodness promised with each and every bite!

Similarly, same goes for the peppers, carrot and parsnips. These vegetables are loaded with essential vitamins and minerals that together help support a healthy diet. Notice not a single thing is cooked, roasted or boiled. A raw vegetable salad ensures all the nutrients make it to your tummy. Yay!

All of the ingredients ready to be tossed in the bowl

JULIENNE

We love the sweet flavour julienned carrot and parsnip add to this salad. Although you can prepare the carrots and parsnips using a box or flat grater, if you have a vegetable mandoline in your kitchen arsenal, now’s the time to use it. I’ve also provided a link to purchase a vegetable mandoline in the Amazon section below.

Blueberry Dressing

DRESSING

We’ve discovered that the taste of the kale is best tamed by adding a bit more vinegar to the dressing than you might normally use, along with the surprise bonus of wild blueberries and cinnamon. Well, that’s just our way of pushing the flavour profiles off the charts. Wait until you try it!

Plums, blueberries, sliced almonds and the remaining dressing

THE FINAL TOSS

Including plums in this salad right before you toss adds some serious flavour to this harvest meal idea. Plums get top marks for their unique sweetness and are in keeping with the seasonal theme of this glorious salad. Also, we can’t get enough of their rich, varied colour. 

Thinly sliced plums

Speaking of things to try, how about some seasonal meal ideas that will go perfectly with this salad? One of my favourite soups of all time, our CURRIED SQUASH SOUP, is absolutely two-bowl worthy. We also think our VEGETABLE CURRY and HOMEMADE TOMATO SOUP are pretty special too.

Fall Harvest Salad

This salad is a favourite for special occasions and get-togethers with friends. Go to the bottom of this page to see three main course ideas that pair perfectly with it.

Sweet & Spicy Asian Salmon

Our FALL HARVEST SALAD is a gathering of the season’s freshest flavours. Enjoy!

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Fall Harvest Salad

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Fall Harvest Salad

Ingredients

  • For the salad:
  • 1 bunch fresh kale (about 6 cups), ribs removed, thinly chopped
  • 1 medium carrot, julienned
  • 1 medium parsnip, julienned
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 4 plums, sliced
  • ¼ red onion, thinly sliced
  • For the dressing:
  • ½ cup canola oil
  • ¼ cup seasoned rice wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¼ cup blueberries (wild blueberries preferred)
  • To garnish:
  • handful of blueberries (wild blueberries preferred)
  • sprinkle of sliced almonds
  • salt and pepper to taste

Directions

  1. Prepare the dressing: Assemble all the ingredients for the dressing and process using an immersion blender, standard blender or food processor. Purée and process until smooth and creamy. Add water to thin out, if desired.
  2. Place all of the fresh fruit and vegetables into a large bowl and toss to combine.
  3. Drizzle a bit of the dressing over salad and toss to lightly coat. Add more if desired.
  4. Garnish with blueberries, almonds, black pepper, kosher salt and an extra drizzle of dressing. Serve immediately.

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