We love this harvest salad for the start of fall, for the blend of crunchy saltiness from roasted pumpkin seeds and bacon along with the sweetness of chopped apples and dried cranberries. This is a beautiful and delicious salad to take to the neighbor’s house for dinner or to serve along with a side of protein for a weeknight meal at home.
The Ingredients
Select your favorite mixed greens for this harvest salad, or use a leafy green lettuce of your preference. You will also need bacon (cooked and crumbled), roasted pumpkin seeds, one crisp apple of your choosing (honey crisp, gala, or red delicious), dried cranberries, a bit of sliced red onion, feta cheese, canned fresh cooked (or grilled corn), and an avocado.
Several dressings compliment this salad. My favorite is Brianna’s poppyseed dressing, a sweet, slightly creamy dressing. My husband prefers a less sweet taste in general on his salads, so if that is also your preference, try a simple oil and vinegar dressing, either bottled or homemade.
How to Assemble this Salad
Despite the longer list of ingredients, this salad is quickly put together, as several items are ready to go! I like to make bacon in the morning for breakfast, and then reserve half of the cooked bacon to crumble for the salad later. First, wash and dry the mixed greens, then place them in a serving bowl.
Next, grill or drain corn (if canned). Wash and chop the apple into bite sized pieces and thinly slice the red onion. Peel and dice one avocado. Then, measure out the pumpkin seeds, dried cranberries, and feta cheese crumbles.
Now, add each ingredient into the bowl of greens, reserving a small amount of each to add to the top later. Toss the salad with a desired amount of salad dressing. Once tossed to lightly coat the entire salad with dressing, add the small amounts of reserved ingredients to the top.
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Harvest Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
We love this harvest salad for the start of fall, for the blend of crunchy saltiness from roasted pumpkin seeds and bacon along with the sweetness of chopped apples and dried cranberries.
Ingredients
- 5 ounces of mixed greens or preferred lettuce
- 1/2 cup toasted pumpkin seeds
- 1/2 cup dried cranberries
- 1 crisp apple, cored and diced (such as honey crisp, gala, red delicious)
- 1 ripe avocado, peeled and diced
- 1/2 cup canned corn, drained OR grilled fresh corn
- 1/2 package of cooked, crumbled bacon
- 1/2 cup feta cheese crumbles
- 1/4 cup thinly sliced red onions
- Favorite salad dressing (poppyseed for sweeter flavor OR olive oil/ vinegar salad dressing)
Instructions
- Cook and drain bacon. I like to make bacon in the morning for breakfast, and then reserve half of the cooked bacon to crumble for the salad later.
- Wash and dry the mixed greens, then place them in a serving bowl.
- Next, grill or drain corn (if canned).
- Wash and chop the apple into bite sized pieces and thinly slice the red onion.
- Peel and dice one avocado.
- Then, measure out the pumpkin seeds, dried cranberries, and feta cheese crumbles.
- Now, add each ingredient into the bowl of greens, reserving a small amount of each to add to the top later.
- Toss the salad with a desired amount of salad dressing (see notes). Once tossed to lightly coat the entire salad with dressing, add the small amounts of reserved ingredients to the top.
Notes
- Several dressings will compliment this salad. Brianna’s poppyseed dressing is a sweet, slightly creamy dressing OR for a less sweet taste, try a simple oil and vinegar dressing, either bottled or homemade.
- Prep Time: 15 min
- Cook Time: 10 min
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