FALL HARVEST SALAD
Salads always have a place at the table in my house. I make salads that match the season and feature seasonal ingredients. They are dressed up or dressed down depending on the holiday we are celebrating. This Harvest Salad is perfect for late fall and Christmas. It’s as beautiful on the table and is a nice hearty companion to a holiday main course.
Beets and sweet potatoes can be found in the grocery store year-round, but I really like to serve them in the cooler months. When I know I’m going to serve this salad I make the preparation easier on myself by roasting the vegetables ahead of time. They are cubed and stored in the fridge when I’m ready to assemble the salad, which makes it much easier. I’ve also noticed you can buy freshly prepared beets in some grocery stores, which is completely acceptable if you’re short on time..
The dressing for this salad is very easy to make. I always use my mason jar method – add the ingredients and shake well! I like the way the slightly sweet dressing tastes with the savory vegetables and sweet candied walnuts (LINK). It pulls everything together nicely and provides balance to the whole dish. The finishing touch on this salad is the tangy goat cheese. I crumble it with a fork and dot it around the salad evenly. You could also slice it into thin rounds and place them gently on top of the vegetables.
This beautiful salad looks like a wonderful bejeweled plate on your table. It is delicious to serve alongside turkey, ham, lamb, or a filet. I guarantee it will delight your dinner guests and enhance any festive meal. This recipe makes a large salad bowlful, but you can easily double it and make two full bowls if you are serving a crowd.
I hope you have a wonderful holiday season, and if you have any questions about the salad please leave a comment and let me know!
FALL HARVEST SALAD
This salad is a great salad for late fall and winter. I love to serve it at the holidays because it contains so many pretty colors and is pretty when plated!
Makes 4 to 6 servings
For the salad:
1 large container mixed greens
1 beet, roasted and cubed
½ cup candied walnuts
1 sweet potato, cooked, peeled and cubed
2 ounces goat cheese, crumbled
¼ cup of sherry vinegar
½ cup olive oil
¼ cup honey
½ teaspoon salt
¼ teaspoon cracked black pepper
2 fresh springs of thyme
Assemble the salad:
Arrange the mixed greens in a large salad bowl. Add the beets, walnuts, sweet potatoes, and goat cheese.
Make the dressing by adding all the ingredients to a mason jar and shaking it well until it’s completely emulsified.
Drizzle the dressing all around the salad so it is completely coated.
Toss the salad with tongs and serve it on individual plates. Enjoy!
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