Dinner

Fall Harvest Salad Recipe

ByMariam Harutyunyan October 12, 2026October 12, 2026

Introduction

This Fall Harvest Salad captures the vibrant flavors of the season with a mix of crisp apples, sweet persimmons, and hearty kale. Tossed in a tangy mustard orange vinaigrette and topped with crunchy nuts and creamy Manchego, it’s a perfect dish for celebrating autumn’s bounty.

Two white plates on a white marbled surface hold a layered salad: the bottom layer is dark green kale leaves, topped with thinly sliced pale/white apple pieces arranged in a fan shape on one side, bright yellow/orange persimmon slices on the other side, scattered pale cheese shavings, and mixed nuts and dried cranberries spread throughout. A gold fork lies on the bottom plate, resting on the edge. Nearby, there is a green glass with a decorative pattern, a wooden bowl of coarse salt, a small bowl of dressing, a light pink cloth napkin, and a halved apple with yellowish flesh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup orange juice (freshly juiced or store-bought)
⅓ cup olive oil

1 ½ tablespoons stone ground mustard
1 tablespoon honey

1 teaspoon kosher salt
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

Step 1: In a small bowl, whisk together orange juice, olive oil, stone ground mustard, honey, and kosher salt to prepare the vinaigrette. Set aside.
Step 2: Trim and slice the shallot thinly, place in a small bowl, and rinse with warm water to mellow the flavor. Drain and set aside.
Step 3: Trim and thinly slice the fennel bulb.

Step 4: Remove the kale leaves from the stems and chop them roughly. Add the kale, fennel, and rinsed shallot to a large mixing bowl.
Step 5: Pour half of the vinaigrette over the kale mixture and massage it gently into the greens and vegetables to soften the kale.
Step 6: Add the pumpkin seeds, chopped pecans, and dried cranberries to the salad bowl and toss gently.

Step 7: Thinly slice the persimmon and apple. Shave the Manchego cheese and set aside.
Step 8: Drizzle the remaining vinaigrette onto the salad and toss everything together gently to combine.
Step 9: Transfer the salad to a serving platter. Arrange the sliced apple, persimmon, and Manchego cheese on top. Sprinkle with flaky sea salt to taste and serve.

Tips & Variations

For a nuttier flavor, toast the pumpkin seeds and pecans lightly before adding them to the salad.
Substitute kale with baby spinach or arugula for a milder green base.
Use a mandoline to slice the apple, persimmon, and fennel evenly for a beautiful presentation.

If Manchego isn’t available, try shaved Parmesan or aged Asiago cheese instead.
Add a sprinkle of chili flakes to the vinaigrette for a subtle spicy kick.

Storage

Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Re-toss the salad with fresh vinaigrette before serving to refresh its flavors. This salad is best enjoyed fresh, as the kale and fruit can become soggy over time.