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Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Harvest Salad

Bosc pears, Granny Smith apples, and dried pecans are tossed together with romaine and baby arugula for seasonal Harvest Salad.

All You NOVEMBER 2013

  • Yield: Serves: 10
  • Prep time: 35 Minutes
  • Cost Per Serving:$0.95


  • 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.

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 19g
  • Saturated fat: 2g
  • Protein: 2g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 158mg

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Harvest Salad Recipe