This Harvest Salad made with persimmon, honey crisp apple, roasted sweet potato, pomegranate seeds and a honey Dijon dressing is out of this world delish!
Make this for your next fall or winter dish - it'll be your new favorite go to salad! I love a harvest salad because you can change it in so many ways.
Swap out fruit for whatever is in season, different nuts or seeds or change up the dressing and boom you got a new harvest salad.
It doesn't get boring! This particular variation has been my favorite this year, so I'm excited to share it with you!
Ingredients
This salad has a ton of flavor! It's easy to throw together and there are a lot of short cuts you can take to save time!
- Arugula
- Sweet potato
- Honey crisp apple
- Persimmon
- Pomegranate
- Pecans
- Feta cheese
- Avocado Oil
- Apple cider vinegar
- lemon juice
- Honey
- Salt and pepper
To save time - get prepped ingredients!
You can buy pre-diced sweet potato and pomegranate seeds already dished out in a cup.
This will save you a ton of time and the salad will come together so quickly.
Roasted Sweet Potato
Simply roast the sweet potato in avocado oil and a dash of salt and pepper.
That's all! No need to add a ton of flavor. You can add other seasonings if you want, but there is so much flavor from the other ingredients and dressing it feels overwhelming and unnecessary - in my opinion!
Honey Dijon Dressing
This dressing is so bright and flavorful!
You won't need the whole amount that the recipe makes, so save the rest to use later!
It's got a nice mix of zesty, citrus and spicy Dijon with just a hint of sweetness from the honey.
Recipe Variations
Here are a couple of ideas for ways you can change up the recipe:
- Try different salad greens - instead of doing arugula do a mix of kale and red lettuce
- Try different fruits - sometimes I love adding in pear or berries
- Instead of pecans try walnuts, pumpkin seeds or almonds. I love candied pecans, but toasted pecans add a nice nuttiness
More Cozy, Harvest Recipes
Ground Turkey Skillet: This recipe is so versatile! You can use it so many different ways - great for meal prep.
Sweet Potato Chili: I think of this as a healthy, cozy comfort meal!
Harvest Salad
Ingredients
For the Salad
- 5 ounce container of arugula
- 1 diced sweet potato
- 2 tablespoons avocado oil
- dash of salt and pepper
- 1 thinly sliced or chopped honey crisp apple
- 1 thinly sliced or chopped persimmon
- ½ cup pomegranate seeds (from 1 small pomegranate or ½ of a large pomegranate)
- ½ cup crumbled feta cheese
- ½ cup toasted or candied pecans
For the Honey Dijon Dressing
- ⅓ cup avocado oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
For the Salad
- Preheat the oven to 425 degrees Fahrenheit.
- Toss the sweet potato in avocado oil and a dash of salt and pepper.
- Roast on a baking sheet for 15-20 minutes or until golden on the edges.
- Once done baking, set sweet potato aside to cool.
- In a large serving bowl, add the arugula, honey crisp apple, persimmon, pomegrante seeds, pecans and feta cheese.
- Add in the cooled sweet potato to the salad bowl.
For the Honey Dijon Dressing
- Whisk together all the ingredients listed and serve on the side. Enjoy!
Notes
- Make sure the persimmon is ripe. Unripe persimmon is very bitter and not enjoyable. Truthfully, it's hard to tell when they're ripe. I don't find that they get that soft, but I let them sit out for about a week after buying them and then cut into them and they are usually ripe.
- Depending on how big the portions are you could get 4-6 servings.
- Best enjoyed the day it was made. The leftovers do not store well.
Nutrition
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
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