Harvest Salad

Harvest Salad Recipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Bosc pears, Granny Smith apples, and dried pecans are tossed together with romaine and baby arugula for seasonal Harvest Salad.


Serves: 10

Cost per Serving:


Recipe from


Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 216
Fat 19 g
Satfat 2 g
Protein 2 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 158 mg


1 cup pecan pieces
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white wine vinegar
1/2 cup olive oil
6 cups chopped romaine lettuce
2 cups baby arugula
1 ripe but firm Bosc pear, cored, cut into chunks
1 Granny Smith apple, cored, cut into chunks
1/2 cup dried cranberries


1. Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes. Transfer to a bowl and let cool.

2. Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar. Drizzle in oil, then whisk until well combined.

3. In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries. Pour in dressing; toss to combine. Top with toasted pecans and serve.