A salad for all seasons.
This Harvest Honeycrisp and Goat Cheese Salad combines all the best flavors that fall has to offer. Healthy, simple and so delicious. It satisfies all your sweet and savory cravings in one bite. My husband and I have a few go-to salad recipes and let me tell you, this is on the top of that list. Substitute fruit or root veggies for seasonal grocery items and you can enjoy this salad all year long!
Why you'll love my recipe.
Versatile
The ingredients in this recipe are easily interchangeable based on the season and readily available produce or preference. Swap out the goat cheese for feta or the apples for strawberries. The flavor combinations are truly endless.
Make ahead option
This dressing can be prepped in advanced. For optimal freshness, I recommend making it the day before but it can be stored in an airtight container in the refrigerator for up to 1 week. Prep the salad portion ahead of time the day of and store in the refrigerator until ready to serve.
How to build a salad.
We like to eat with the seasons when ingredients are in peak seasons. Some items listed in this recipe may not be readily available and that’s okay. I know it’s a lot easier to just buy a pre-made salad at your local grocery store. Building your own salad is not only more cost efficient but you can add as many toppings as you want, without the extra charge.
Choose your greens
A great salad starts with a good base. In my opinion, spring mix is the best because of its variety of textures and leaves. You find a beautiful mix of arugula, spinach, red and green romaine, endive, radicchio and other Heirloom lettuces.
Add vegetables
I know we all didn’t grow up loving vegetables. This recipe is versatile and works with just about any root vegetable. Don’t have sweet potato? Use parsnips, purple potato or beets. If you’re feeling fancy, use all three!
Include healthy fats
Avocado, olive oil, nuts or seeds. These healthy fats not only enhance salads but add essential nutrients.
Toss in some fruit
If you’re not a fan of mixing fruit in your salads, please let this recipe be the one to change you. It creates the perfect balance with a touch of sweetness. Trust me. Feel free to substitute the apples with pears or strawberries.
Incorporate protein
Boost your protein intake with ingredients like grilled chicken, edamame or steak for a more balanced, nutritious meal.
Dressing
When I first starting making salad at home, I didn’t realize how easy it was to make my own dressings. Don’t let fear get the best of you! Every salad dressing starts with the same base. 1 part vinegar or acid to 3 parts oil. Everything else is bonus. I almost always add Dijon mustard to every vinaigrette. I like to double my batches to have ready made vinaigrette for the week.
Can I make this salad ahead of time?
You can absolutely make a harvest salad ahead of time. Here’s how to prepare some of the ingredients ahead of time while keeping them fresh and flavorful.
Ingredients to prep the day before
Greens
Wash, dry and store them in an airtight container with a paper towel to absorb any moisture.
Nuts and seeds
Toast them in advance and store them in a sealed container at room temperature.
Dressing
Prepare and store the dressing in a mason jar. Shake it before serving.
Ingredients to prep the same day
Fruits
Slice apples, pears or other fresh fruit just before assembly to keep them fresh and crisp.
Avocado
Slicing avocado right before serving to minimize browning.
Goat cheese
Goat cheese requires minimal prep. Crumble on top before serving.
Red onions
When onions sit, they can get very potent. I recommend slicing the same day.
Looking for other side dishes?
Try some of our easy, popular side dishes that will impress your loved ones around the table:
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Harvest Honeycrisp and Goat Cheese Salad
Ingredients
- 16 ounce container of spring salad mix
- 4 ounces goat cheese
- 1 large honey crisp apple sliced
- 2 large sweet potatoes peeled, diced and roasted, may substitute with parsnips or carrots
- 1 small red onion thinly sliced
- 1 large avocado diced
- 1/4 cup pecans raw , roasted or praline
- 2 Tablespoons olive oil for roasting
For the vinaigrette:
- 1/2 cup olive oil
- 2 Tablespoon balsamic vinegar
- 1 Tablespoon Dijon mustard
- 2 teaspoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Wash, peel, and dice sweet potato or root vegetables into equal 2" pieces. Smaller pieces cook faster, just keep an eye so the potatoes don't burn. Toss in olive oil and place directly onto a baking tray in a single layer.2 large sweet potatoes, 2 Tablespoons olive oil
- Bake in the oven at 425°F for 30-35 minutes, tossing halfway through. Roast until tender and crispy.
- While the potatoes are roasting, prep your salad toppings. Thinly slice the red onions and apples. Dice the avocado. Pull apart the goat cheese into bite size pieces. Coarsely chop pecans or keep them whole.16 ounce container of spring salad mix, 4 ounces goat cheese, 1 large honey crisp apple, 1 small red onion, 1 large avocado, 1/4 cup pecans
- Add olive oil, balsamic vinegar, maple syrup, sea salt and freshly cracked black pepper to a mason jar or blender. Mix until fully combined.1/2 cup olive oil, 2 Tablespoon balsamic vinegar, 1 Tablespoon Dijon mustard, 2 teaspoon maple syrup, 1/4 teaspoon freshly cracked black pepper, 1/2 teaspoon sea salt
- Allow the sweet potatoes to cool before adding to the salad. Then, in a large serving bowl, add the salad greens, sweet potato, red onion, avocado, apples, goat cheese and pecans. Drizzle vinaigrette right before serving.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
This salad is my favorite salad of the season. We can substitute all year round and it tastes just as good in the winter as it does in the fall. I look forward to hosting dinners because this is my top recipe to make and everyone goes back for seconds. We never have leftover salad. Thank you Patricia!
This is why we love this recipe too! Thank you for sharing.:)
Sooo good! My husband complained that I nearly ate the whole bowl when he walked away for a moment.
That’s the best kind of review! We’re so glad you enjoyed it. 🙂
This recipe is one of my top 3 favorite salads of all time. The insanely satisfying combination of goat cheese and nuts and fruit should be illegal. At first glance, you wouldn’t think that all the ingredients fit together but let me tell you, IT DOES!!!
Thank you for the lovely review, Dae! 🙂
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Thank you for this lovely comment! Happy baking! 🙂
My favorite salad to make. I love the combination of the creamy goat cheese, the tart apple, and the sweetness from the sweet potato. I ate this for a week straight because the obsession is real.
We’re in the same obsessive phase as you! 🙂
Love this salad. Love that you can add whatever is seasonal and it tastes amazing!
Thank you, Debbie! 🙂