Harvest Salad

Crisp apples, goat cheese, cranberries, and prosciutto tossed in maple vinaigrette make this Harvest Salad the ultimate fall side dish.

Course Salad

Cuisine American

Keyword fall salad recipes

Prep Time 20

Cook Time 10

Total Time 30

Servings -6 servings

Calories 403kcal

Author Kathleen

Ingredients

Dressing

2 tablespoons dijon mustard
1 teaspoon whole grain mustard
1 1/2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon allspice
1/2 teaspoon lemon zest
1/4 cup olive oil

Salad

7 slices prosciutto
6 ounces arugula
6 ounces fresh spinach
1 cup dried cranberries
2 small Honeycrisp apples thinly sliced
1 medium green apple thinly sliced
2 tablespoons lemon juice
1/2 cup pecans toasted and chopped
1/3 cup pumpkin seeds
1 small shallot thinly sliced

US Customary - Metric

Instructions

Make The Dressing:

Make the Dressing: In a jar or small bowl, whisk together Dijon (2 tablespoons), maple syrup (1 1/2 tablespoons), vinegar (3 tablespoons), salt (1 teaspoon), pepper (1/2 teaspoon), and allspice (1/4 teaspoon). Slowly stream in the olive oil (1/4 cup) while whisking until the dressing emulsifies. Cover and refrigerate until ready to use (this also helps the flavors meld).

Make the Salad

Crisp the Prosciutto: Preheat oven to 400°F (204ºC). Line a baking sheet with parchment paper and arrange prosciutto slices (7) in a single layer, not touching. Bake 8–10 minutes until crisp. Transfer to a wire rack to cool, then crumble into bite-sized pieces.
Crisp the Prosciutto: Preheat the oven to 400ºF (204ºC). Prep a baking sheet with parchment paper. Lay your prosciutto pieces out on the parchment, none of them touching. Bake for 8-10 minutes. Place on a cooling rack to cool.
Toast the Nuts + Seeds: While the prosciutto bakes, spread pecans (1/2 cup) and pumpkin seeds (1/3 cup) on a separate baking sheet. Toast for 5–6 minutes, tossing halfway, until fragrant and lightly golden. Let cool, then chop the pecans.
Prep the Shallot + Apples: To mellow their sharpness, soak the sliced shallot (1) in a small bowl of cold water for 5–10 minutes, then drain well. Toss apple slices (3) in lemon juice to prevent browning.
Assemble the Salad: In a large serving bowl, combine the arugula (6 ounces) and spinach (6 ounces). Drizzle with the dressing, to taste, and toss until the greens are evenly coated. Add apples (1 cup), cranberries, shallot, pecans, and pumpkin seeds; toss gently again to combine.
Finish & Serve: Once the salad is fully dressed, crumble the goat cheese evenly over the top. Do not toss — the cheese will soften slightly and create creamy bites without disappearing into the dressing. Scatter crispy prosciutto over the salad, drizzle with a touch more dressing if desired, and serve immediately.

Notes

Use cold greens: Keep your arugula and spinach chilled until right before tossing — it makes the salad extra crisp.
Slice apples thin: A mandoline or very sharp knife keeps the slices uniform, so they mix evenly and don’t weigh the salad down.
Don’t overdress: Start with just a couple tablespoons of vinaigrette, then add more if needed. The greens should glisten, not swim.
Serve right away: The prosciutto stays crispiest and the apples brightest when the salad is assembled just before serving.

Nutrition