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This Fall Harvest Pear, Apple, and Feta Salad is as beautiful as it is delicious, with crisp fruit, salty bacon or prosciutto, and tangy feta all tossed in a sweet apple vinaigrette. It is a crave-worthy salad that always gets rave reviews, whether you serve it for a holiday meal or a simple weeknight dinner. Once you try it, you will see why it is one that never lasts long at the table.
It’s Hard to Beat a Fall Harvest Salad with Apple and Pear!
This autumn salad came together when I set out to make something stunning for the table that was just as delicious as it looked. I wanted those cozy, seasonal flavors, but in a way that was fresh, colorful, and easy enough to make on any night of the week. After plenty of testing and tweaking, this version won out!
Whenever I make it for a fall gathering, it is always the first bowl to disappear. Friends and family rave about it, and I get asked to bring this salad again and again. That is why I am so excited to share it with you. If you are looking for a recipe that is beautiful, crave-worthy, and always a hit, this is one you will keep coming back to.
What is a Harvest Salad?
A harvest salad highlights the best flavors of fall, typically with crisp fruit, crunchy nuts, tangy cheese, and a dressing that leans slightly sweet. Ingredients often include apples, pears, dried cranberries, and toasted seeds or nuts, all layered over fresh greens.
My version highlights all of that with Honeycrisp apples, juicy pear slices, candied pecans, pepitas, creamy feta, and crisp bacon or prosciutto, finished with a homemade apple vinaigrette. It is the kind of salad that is fresh, colorful, and hearty enough to serve on its own or as part of a holiday spread.
Fall Apple Salad Ingredients
- Mixed Greens: Use a spring mix, baby spinach, or arugula. A blend of tender and peppery greens gives the best flavor.
- Bacon: Cook until crisp and crumble. For a lighter option, use oven-crisped prosciutto.
- Pomegranate Arils: Add juicy pops of tart-sweet flavor. Fresh is best, but packaged arils save prep time.
- Dried Cranberries: A chewy, sweet-tart contrast to the fresh fruit.
- Candied Pecans: Praline or candied pecans give sweetness and crunch. Regular toasted pecans, walnuts, or almonds also work.
- Pepitas: Roasted pumpkin seeds bring a toasty, nutty bite.
- Pear: A ripe but firm pear (like Bartlett or Anjou) holds its shape in the salad.
- Apple: Honeycrisp is crisp and sweet, but Gala or Fuji are good swaps.
- Feta Cheese: Adds creamy, tangy flavor. Goat cheese or blue cheese can be substituted.
For the Apple Vinaigrette
- Avocado or Olive Oil: Both work well as the base.
- Red Wine Vinegar: Balances the sweetness with acidity.
- Dijon Mustard: Helps emulsify the dressing.
- Apple Butter: Adds richness and apple flavor. Store-bought or homemade both work.
- Maple Syrup: Naturally sweetens the dressing. Honey can be used instead.
- Seasonings: Salt, black pepper, and a pinch of cayenne (optional) round out the flavors.
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How To Make A Fall Harvest Salad
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Make the Apple Vinaigrette
In a small jar with a tight-fitting lid, combine the avocado oil, red wine vinegar, Dijon mustard, apple butter, maple syrup, salt, pepper, and a pinch of cayenne (if using).
Shake well until blended, then taste and adjust the seasonings as needed.
Step 2: Layer the Greens and Fruit
Add the mixed greens to the bottom of a large salad bowl.
Nestle in the sliced pear and apple so they are spread throughout the greens.
Step 3: Add the Toppings
Sprinkle on the pepitas, pomegranate arils, dried cranberries, candied pecans, pepitas, and crumbled feta.cooked and crumbled bacon (or crisp prosciutto if you are making the swap)
Step 4: Dress and Serve
Pour the apple vinaigrette over the salad.
Gently toss to combine so every bite gets coated in the dressing.
Serve right away and enjoy all those fall flavors together.
Tips for Making This Harvest Salad Recipe
- Crisp Fruit: Use firm, ripe apples and pears so the slices hold up well in the salad. Softer fruit can get mushy once tossed.
- Crunch Factor: For extra texture, don’t skip the nuts and pepitas. They balance the creamy cheese and sweet fruit.
- Dressing Balance: Taste the vinaigrette before serving. If you like it sweeter, add a touch more maple syrup. For more tang, splash in extra vinegar.
- Keep It Fresh: Dress only the portion you plan to serve so the greens stay crisp.
Recipe FAQs
Not at all. Regular toasted pecans, walnuts, or almonds are great substitutes. If you like a little sweetness, candied nuts add that extra touch.
Honeycrisp is my favorite for its sweet crunch, but Gala, Fuji, or Pink Lady all work well. Choose a firm apple that won’t turn mushy once sliced.
Bartlett and Anjou pears are great choices. They’re sweet and juicy but still hold their shape when sliced. For a firmer bite, Bosc pears are also a good option.
You can, but the homemade apple vinaigrette really makes this salad shine. It comes together in minutes and adds the perfect sweet and tangy flavor.
Toss the slices with a little lemon juice or even orange juice. This helps keep the fruit looking fresh until it’s time to serve.
Fall Salad Recipe Variations
- Prosciutto Instead of Bacon: Bake thin slices at 400°F for 10–12 minutes until crisp, then crumble over the salad for a salty, delicate crunch.
- Cheese Options: Swap the feta for tangy goat cheese or bold blue cheese. Both pair beautifully with the sweet fruit.
- Nut Alternatives: Candied pecans can be replaced with toasted walnuts, almonds, or hazelnuts. For a savory twist, try smoked almonds.
- Different Fruits: Use all apples, swap pears for figs or grapes, or mix in fresh orange segments for a citrus note.
- Greens: Spinach, kale, or arugula can be used in place of or in combination with mixed greens.
- Protein Boost: Add grilled chicken, roasted turkey, or even salmon to make this salad a full meal.
- Dressing Twist: Swap the apple butter vinaigrette for a blueberry vinaigrette, balsamic maple dressing, or a citrus vinaigrette for a different flavor.
- Seasonal Additions: Roasted butternut squash or sweet potatoes can be added for extra fall flavor.
Meal Prep
Meal Prep – Make-Ahead: The vinaigrette can be made up to 3 days in advance and kept in the refrigerator. Shake well before using. You can also wash and prep the greens and cook the bacon ahead of time. You can slice the fruit (toss with a little lemon juice to prevent browning), but I prefer to cut them fresh just before serving. Store everything separately and assemble just before serving.
Storage Tips
Refrigeration: Undressed salad components will stay fresh in airtight containers for 1–2 days.
Leftovers: Once dressed, the salad is best enjoyed right away since the greens soften quickly. If you know you’ll have leftovers, keep the dressing on the side and add it only to what you plan to serve.
What to Serve with a Fall Harvest Salad
This Fall Harvest Apple, Pear, and Feta Salad makes a beautiful starter or side dish for any fall meal. It pairs especially well with roasted meats like turkey, pork tenderloin, or baked chicken. For a cozy weeknight dinner, serve it alongside a warm bowl of butternut squash soup or creamy potato soup.
If you’re planning a holiday menu, this salad brings bright, fresh balance to richer dishes like casseroles and stuffing. A basket of warm dinner rolls or crusty bread on the side rounds it out perfectly.
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Fall Salad Recipe
Ingredients
Salad Ingredients
- 8 cups mixed greens or spring mix
- 4 slices of bacon, cooked and crumbled
- ¼ to ⅓ cup pomegranate arils
- ⅓ cup dried cranberries
- 1 cup chopped candied or praline pecans
- 2 tablespoons roasted pepitas, pumpkin seeds
- 1 pear, sliced
- 1 honeycrisp apple, sliced
- ½ cup of feta cheese, or to taste ( blue cheese or goat cheese can also be used)
Apple Vinaigrette Ingredients
- ⅓ cup avocado oil , or olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dijon mustard
- 4 tablespoons apple butter
- 2 tablespoons maple syrup
- ½ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- pinch of cayenne pepper, optional
Instructions
- To make the vinaigrette: Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
- To the bottom of a large salad bowl, add mixed greens.
- Nestle sliced pear and apple slices into the greens.
- Sprinkle on the bacon, pomegranate arils, dried cranberries, roasted pepitas, candied pecans, and feta.
- Pour ½ the vinaigrette over the salad, tossing to combine. Taste and add more dressing to taste. Enjoy!
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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