Autumn Harvest Salad with Pomegranate, Toasted Pecans, and Orange-Basil Dressing

Autumn Harvest Salad with Pomegranate, Toasted Pecans, and Orange-Basil Dressing Recipe

Servings: 4
Prep Time: 20 minutes

Ingredients

For the Salad:

  • 5 cups mixed greens (e.g., arugula, spinach, and baby kale)
  • 1/2 cup pomegranate seeds
  • 1/2 cup toasted pecans
  • 1/2 cup crumbled goat cheese (optional, or use a dairy-free alternative)
  • 1 medium apple, thinly sliced
  • 1/3 cup dried cranberries (unsweetened, if possible)

For the Orange-Basil Dressing:

  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh basil, finely chopped
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together the orange juice, apple cider vinegar, Dijon mustard, and honey. Gradually drizzle in the olive oil while whisking to emulsify. Stir in the chopped basil, salt, and pepper. Adjust seasoning as needed.
  2. Assemble the Salad: In a large salad bowl, combine the mixed greens, pomegranate seeds, toasted pecans, apple slices, and dried cranberries. Toss gently to combine.
  3. Dress and Serve: Drizzle the dressing over the salad and toss to coat evenly. Top with crumbled goat cheese, if desired. Serve immediately for a fresh and vibrant autumnal dish.

Nutritional Highlights

  • Pomegranate Seeds: Rich in antioxidants and vitamin C.
  • Pecans: A great source of healthy fats and magnesium.
  • Orange-Basil Dressing: Adds vitamin C and anti-inflammatory benefits from fresh basil.