Taste the Flavors of Fall with This Pennsylvania-Inspired Autumn Harvest Salad Recipe

As the leaves change color and a crisp chill fills the air, nothing says fall quite like an Autumn Harvest Salad. This salad brings together the flavors of the season—crunchy apples, toasted walnuts, tangy cranberries, and crisp greens—all topped with a rich balsamic vinaigrette that ties everything together. Inspired by Pennsylvania's bountiful harvest season, this recipe combines both sweet and savory elements, making it a perfect dish for a cozy fall meal.

Photo byNick Davies

In Pennsylvania, where apple orchards and farms are abundant, the Granny Smith apple shines as the centerpiece of this salad. It provides a tart crunch that contrasts beautifully with the sweetness of cranberries and the earthy richness of walnuts. Add to that the comforting touch of artisan pecan raisin bread croutons, baked to crispy perfection with a hint of sugar, and you have a salad that's hearty enough to be a meal on its own or the perfect complement to any fall feast.

The Autumn Harvest Salad is more than just a simple mix of ingredients; it’s a celebration of the flavors that make fall so special. It's the kind of salad that’s both satisfying and refreshing, providing a balance of textures and flavors that’ll keep you coming back for more.

Recipe: Autumn Harvest Salad

Ingredients:

For the Dressing:

• ½ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ⅛ teaspoon black pepper

For the Salad:

• 1 loaf (12 to 16 ounces) artisan pecan raisin bread
• 4 tablespoons (½ stick) butter, melted
• 6 tablespoons coarse sugar (such as demerara, turbinado, or organic cane sugar)
• 6 cups packed spring greens
• 2 Granny Smith apples, thinly sliced
• 1 package (9 ounces) grilled chicken strips
• ¾ cup crumbled blue cheese
• ¾ cup dried cranberries
• ¾ cup walnuts

Instructions:

1. Prepare the Dressing: In a medium bowl, whisk together olive oil, balsamic vinegar, garlic, honey, Dijon mustard, oregano, salt, and pepper until well blended. Set aside.
2. Prepare the Toasted Bread: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cut the artisan pecan raisin bread into thin slices (about ¼-inch thick). Place the slices in a single layer on the prepared baking sheet. Brush one side of each slice with melted butter and sprinkle with ½ teaspoon of coarse sugar. Bake for 10 minutes, then turn the slices over, brush the other side with butter, and sprinkle with another ½ teaspoon of sugar. Bake for an additional 10 minutes. Allow the slices to cool completely on the baking sheet before breaking them into bite-sized croutons.
3. Assemble the Salad: For each salad, place 1 cup of mixed greens on a serving plate. Top with ½ cup of apple slices, ¼ cup of grilled chicken strips, and 2 tablespoons each of blue cheese, dried cranberries, and walnuts. Add two slices of toasted bread, broken into pieces, for an extra crunch. Drizzle each salad with 2 tablespoons of the balsamic dressing, and serve immediately.

This Autumn Harvest Salad captures the essence of fall with its combination of warm, earthy, and tangy flavors. The sweetness of the toasted pecan raisin bread croutons pairs perfectly with the tartness of Granny Smith apples, while the cranberries and blue cheese add a satisfying richness. The walnuts offer a nutty crunch that brings the whole salad together.

Whether you’re looking for a lighter fall meal or a hearty appetizer to share at a holiday gathering, this Autumn Harvest Salad is sure to impress. It’s a beautiful way to celebrate Pennsylvania's harvest season and bring the flavors of fall to your table.

Sources:

Family Recipe