If you’re looking for a vibrant, fresh, and irresistibly flavorful salad to celebrate the changing seasons, the Fall Harvest Salad with Mustard Orange Vinaigrette Recipe is exactly what you need to try next. This salad masterfully combines crisp, crunchy textures with sweet and tangy notes, wrapped in a zesty mustard orange dressing that brings all the components together in perfect harmony. It’s a dish that looks as stunning as it tastes, making it ideal for cozy family dinners or festive gatherings during the cooler months.
Ingredients You’ll Need
The magic of the Fall Harvest Salad with Mustard Orange Vinaigrette Recipe starts with simple, fresh, and thoughtfully chosen ingredients. Each one plays a crucial role — from adding crunch and sweetness to depth and brightness — ensuring the salad bursts with flavor and texture in every bite.
- ¼ cup orange juice: Freshly juiced orange juice adds a bright and citrusy base to the vinaigrette that wakes up your palate.
- ⅓ cup olive oil: A good quality olive oil smooths out the dressing and adds richness.
- 1 ½ tablespoon stone ground mustard: This brings a lovely tang and a bit of bite that balances sweetness.
- 1 tablespoon honey: Adds natural sweetness and helps mellow the mustard’s sharpness.
- 1 teaspoon kosher salt: Enhances all the flavors and ties the dressing together.
- 1 shallot, thinly sliced: Delivers a mild onion flavor with just the right crunch.
- 1 bulb fennel, trimmed and finely sliced: Provides subtle anise notes and crisp texture.
- 1 bunch lacinato kale, chopped: This hearty green adds earthiness and vibrant color.
- ¼ cup pumpkin seeds: Toasted for crunch and a hint of nuttiness.
- ¼ cup pecans, chopped: Adds buttery richness and natural sweetness.
- ¼ cup dried cranberries: Bursts of tartness that pair beautifully with the vinaigrette.
- 1 persimmon, halved and thinly sliced: Offers a unique, honey-like sweetness along with a pop of color.
- 1 apple, thinly sliced: Crisp and lightly sweet, tying the salad together.
- ½ cup manchego, shaved: A nutty, slightly salty cheese that elevates the salad’s flavor profile.
- Flaky sea salt, to taste: The perfect finishing touch for crunch and seasoning.
How to Make Fall Harvest Salad with Mustard Orange Vinaigrette Recipe
Step 1: Prepare the Mustard Orange Vinaigrette
Start by whisking together the freshly squeezed orange juice, olive oil, stone ground mustard, honey, and kosher salt until emulsified. This vinaigrette should come together with a smooth consistency that’s tangy, sweet, and perfectly balanced. The bright orange juice and mustard ensure every bite of salad has a lively zip of flavor.
Step 2: Slice and Chop the Fresh Ingredients
Thinly slice the shallot, fennel, persimmon, and apple; chop the lacinato kale into bite-sized pieces. These fresh, crisp vegetables and fruit layers create a wonderful textural contrast that’s essential for this salad’s appeal. Keep your slices thin to maximize their delicate flavors mingling with the vinaigrette.
Step 3: Toast Pumpkin Seeds and Chop Pecans
Lightly toast the pumpkin seeds in a dry skillet over medium heat until fragrant and golden, about 3-4 minutes, then chop the pecans roughly. Toasting nuts brings out their oils and gives a toasty crunch that complements the softer textures beautifully.
Step 4: Combine Salad Ingredients
In a large mixing bowl, toss together the kale, fennel, shallot, pumpkin seeds, pecans, dried cranberries, persimmon slices, and apple slices. This mix offers a vibrant combination of flavors and textures perfect for fall.
Step 5: Dress the Salad and Add Cheese
Drizzle your homemade Mustard Orange Vinaigrette over the salad, tossing gently to ensure every bite is coated but not soggy. Lastly, sprinkle the shaved manchego on top and finish with a dusting of flaky sea salt for that pop of seasoning that really makes the flavors shine.
How to Serve Fall Harvest Salad with Mustard Orange Vinaigrette Recipe
Garnishes
Enhance the presentation and flavor by adding a few extra pumpkin seeds or pecan halves on top along with a light drizzle of extra vinaigrette. A few extra thin slices of persimmon or apple can make this salad look even more enticing. Fresh herbs like parsley or mint can provide an unexpected fresh note as well.
Side Dishes
This salad pairs wonderfully with roasted poultry like turkey or chicken, making it ideal for fall meals. You could also serve it alongside crusty bread or a warm bowl of butternut squash soup for a comforting, seasonal feast.
Creative Ways to Present
Try layering the salad in clear glass jars or parfait glasses for individual servings that wow your guests visually. You can also serve it on a large wooden platter for a rustic, farmhouse-style presentation that invites sharing around the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fall Harvest Salad with Mustard Orange Vinaigrette Recipe in an airtight container in the fridge for up to 2 days. To avoid sogginess, keep the dressing separate and toss just before serving.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh fruits and greens. The vinaigrette can be stored frozen without the citrus juice, but it’s easiest to make fresh for the best flavor.
Reheating
Since this is a cold salad, reheating is not necessary or recommended. Instead, bring leftovers to room temperature for better flavor before serving again.
FAQs
Can I substitute any ingredients in the salad?
Absolutely! You can swap the persimmon for pears or sweet apples if you prefer. Similarly, walnuts or almonds can replace pecans and pumpkin seeds according to your taste.
Is the Fall Harvest Salad with Mustard Orange Vinaigrette Recipe suitable for vegans?
This salad can easily be made vegan by omitting the manchego cheese or substituting it with a plant-based alternative.
How long does the vinaigrette last?
The Mustard Orange Vinaigrette keeps well in the refrigerator for up to 5 days when stored in an airtight container. Just give it a good shake before using.
Can I prepare this salad ahead of time?
Yes, prep the ingredients ahead and store them separately. Toss the salad with the vinaigrette just before serving to keep everything crisp and fresh.
What makes this Fall Harvest Salad with Mustard Orange Vinaigrette Recipe special?
It’s the unique combination of seasonal produce, crunchy nuts, and the bright, tangy dressing that elevates the salad into a memorable dish. Every bite feels like a celebration of autumn flavors.
Final Thoughts
Once you give the Fall Harvest Salad with Mustard Orange Vinaigrette Recipe a try, it’s hard not to fall in love with it. The way the fresh produce, nuts, cheese, and zesty dressing come together is nothing short of magical. I encourage you to make it soon and enjoy a delicious, colorful taste of the fall season that’s both nourishing and delightfully satisfying.
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Fall Harvest Salad with Mustard Orange Vinaigrette Recipe
This vibrant Fall Harvest Salad combines the crispness of kale, fennel, and apple with sweet persimmon and dried cranberries, topped with crunchy pumpkin seeds, pecans, and a tangy mustard orange vinaigrette. Perfect for autumn, it’s a fresh, colorful, and nutrient-packed salad that balances flavors and textures beautifully.
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
Mustard Orange Vinaigrette
- ¼ cup freshly juiced orange juice (about ¼ cup) or orange juice
- ⅓ cup olive oil
- 1 ½ tablespoon stone ground mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt
Fall Harvest Salad
- 1 shallot, thinly sliced
- 1 bulb fennel, trimmed and finely sliced
- 1 bunch lacinato kale, chopped
- ¼ cup pumpkin seeds
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- 1 persimmon, halved and thinly sliced
- 1 apple, thinly sliced
- ½ cup manchego cheese, shaved
- Flaky sea salt, to taste
Instructions
- Prepare the vinaigrette: In a bowl, whisk together the freshly juiced orange juice, olive oil, stone ground mustard, honey, and kosher salt until the mixture is emulsified and smooth. Set aside.
- Slice the vegetables and fruit: Thinly slice the shallot and fennel bulb, chop the lacinato kale into bite-sized pieces, and thinly slice the persimmon and apple. Ensure all slices are uniform for optimal texture and flavor balance.
- Assemble the salad base: In a large mixing bowl, combine the chopped kale, sliced fennel, and shallots. Toss them lightly to mix the ingredients evenly.
- Add nuts, seeds, and dried cranberries: Sprinkle the pumpkin seeds, chopped pecans, and dried cranberries over the salad mixture. These ingredients add crunch and sweetness to the dish.
- Toss with vinaigrette: Pour the prepared mustard orange vinaigrette over the salad. Toss gently but thoroughly to ensure every ingredient is coated with the dressing.
- Plate and garnish: Transfer the tossed salad to a serving platter or individual plates. Arrange the thinly sliced persimmon and apple on top, then sprinkle the shaved manchego cheese over the salad.
- Season and serve: Finish with a pinch of flaky sea salt to enhance the flavors. Serve immediately to enjoy the fresh textures and vibrant flavors.
Notes
- For best flavor, use fresh orange juice for the vinaigrette, but bottled juice works in a pinch.
- To make the salad vegan, substitute honey with maple syrup and omit the manchego cheese or replace it with a vegan cheese alternative.
- Toast the pumpkin seeds and pecans lightly for added crunch and a deeper flavor.
- Use a firm apple variety like Honeycrisp or Fuji to maintain texture in the salad.
- Massaging the kale lightly with a bit of olive oil before assembling will make it more tender if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
