Autumn Harvest Salad
This winter harvest salad has become one of my favorite things to make lately—not just because it’s simple and delicious, but because so much of it came from my own backyard! There’s something magical about walking out to the garden, even in the colder months, to gather fresh radishes, kale, and arugula. (If you’re not gardening in the fall and early winter, I can’t recommend it enough—it’s easier than you’d think!)
This salad is bright, crisp, and full of flavor, with just the right mix of tangy citrus, crunchy walnuts, and creamy cheese. It’s the kind of dish that feels fancy enough for a holiday table but easy enough to throw together on a random Tuesday.
The Ingredients
For the Salad:
- 2 cups arugula or kale – I used a mix of both from my winter garden, but any hearty green will work!
- 1 bunch radishes, thinly sliced – Peppery and crisp, these bring such a nice crunch.
- 1 medium orange, peeled and sliced – You can also use grapefruit if you like a little more tartness.
- ½ cup toasted walnuts – Or pecans, if that’s what you have on hand. Toasting them makes all the difference!
- ¼ cup crumbled feta or goat cheese (optional) – If you’re a cheese person, don’t skip this.
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar – White wine vinegar works great too.
- 1 teaspoon honey or maple syrup – A little sweetness to balance the flavors.
- 1 teaspoon Dijon mustard – Adds a subtle tangy kick.
- Salt and freshly ground black pepper – Don’t skip these—they make the flavors pop.
How to Make It
Step 1: Gather the greens and slice the radishes.
I can’t tell you how satisfying it is to pull radishes right out of the ground in the middle of winter. (If you’ve never grown them, they’re the ultimate beginner crop!) Give them a rinse, then slice them thinly—I use a mandoline for this, but a sharp knife works fine too. Harvest your arugula or kale (or both!) and give it a quick wash.
Step 2: Toast the walnuts.
Heat a dry skillet over medium heat, toss in the walnuts, and stir them around for 3–5 minutes. They’ll start to smell incredible, and that’s when you know they’re ready. (Keep an eye on them—they can go from toasted to burned in no time!) Set them aside to cool.
Step 3: Make the dressing.
Whisk together the olive oil, vinegar, honey, and Dijon mustard in a small bowl. Add a pinch of salt and a few cracks of black pepper. Taste it and adjust as needed—it should be a little tangy, a little sweet, and just right.
Step 4: Assemble the salad.
Layer the greens in a big bowl, followed by the radishes, orange slices, and toasted walnuts. If you’re adding cheese, crumble it over the top. Drizzle the dressing all over and give everything a gentle toss.
Step 5: Serve and enjoy!
This salad is best when it’s fresh and the greens are crisp, so serve it right away. It’s the perfect light side dish to balance out heartier winter meals or as a refreshing starter for a holiday dinner.
Why This Salad Works
This salad has everything: the peppery bite of arugula, the sweetness of citrus, the nuttiness of toasted walnuts, and the creaminess of feta or goat cheese. Plus, it’s endlessly customizable—swap the arugula for kale, spinach, or mixed greens, the orange for grapefruit, or the walnuts for almonds.
And if you’re a gardener, it’s such a treat to see the fruits (or veggies!) of your labor come together on your plate, even in the middle of winter.
So go ahead—make this salad, enjoy every bite, and let me know if you tweak it to fit your own garden harvest. There’s no wrong way to make it, as long as it’s fresh and delicious.
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