I have been eating this autumn harvest salad on repeat for the past two weeks. This isn’t really a recipe as all you do is just dump all the ingredients into bowl, so there will not be a recipe card for this salad.
I love sweet and salty combinations just like my Thai salad and this harvest salad hits every note. There are many variations of this salad, such as Sweetgreens Harvest Bowl or Panera’s Fuji Apple Salad and I wanted to create one of my own that features all the ingredients I love. That’s the best part of any salad, you can add in and take out whatever you want and make it customizable to your liking.
Autumn Harvest Salad Ingredients
- Arugula
- Honeycrisp Apples
- Blueberry Vanilla Goat Cheese
- Slivered Almonds
- Dried Cranberries
- Apple Cider Vinegar
- Olive Oil
- Honey
- Salt
- Pepper
More recently I’ve been adding in roasted sweet potatoes for extra carbs, red onion and crispy onion for some crunch and then topping it with a pre-made white balsamic dressing. The combination of apples, sweet potato and goat cheese is unmatched. I use to HATE goat cheese and this salad has completely changed my tune on goat cheese.
This salad is great on its own, or you can have it as a side salad with something a bit more filling. Last week, I made this as a side salad and made a veggie sandwich to have along with it. With it being almost winter, I wanted to make sure I also eat something warm alongside a cold salad.
You can also turn this salad into a warm bowl by adding in a grain such as rice or farro and adding in roasted veggies and then add the rest of the ingredients in with the dressing. If you are going to make this in advance, I recommend holding the dressing on the side or else the arugula will wilt.
I hope you enjoy trying this salad!
