Introduction
When the crisp air of autumn rolled through her countryside home, Lina Vexley found herself inspired by the season’s bounty — earthy greens, golden peppers, and creamy avocados. Her kitchen became a haven of color and crunch. She called her creation the “Harvest Salad,” a dish that captured the spirit of fall in every bite. The blend of fresh vegetables and toasted almonds reminded her of long walks through golden fields. For Lina, this salad wasn’t just food — it was a story of renewal, nature, and gratitude. One bowl, many textures, endless warmth of the harvest season.
Harvest Salad
Equipment
- Mixing Bowl
- Chef’s Knife
- Cutting board
Ingredients
Salad Base
- 3 cups mixed lettuce leaves washed and dried
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1 cup bell peppers chopped (yellow and red)
- 1 pc avocado sliced
- 1/4 cup red onion thinly sliced
- 2 tbsp toasted almonds roughly chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- to taste salt and black pepper
Instructions
- Prepare all vegetables: wash, slice, and chop as directed.
- In a large mixing bowl, add lettuce, cherry tomatoes, cucumber, bell peppers, red onion, and avocado.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently until evenly coated.
- Sprinkle toasted almonds on top just before serving for an added crunch.
Notes
Nutrition
How to Make the Recipe
Making a Harvest Salad is like assembling a beautiful autumn mosaic. Start with the freshest produce you can find — crisp lettuce, sweet cherry tomatoes, crunchy cucumbers, and vibrant bell peppers. Wash everything thoroughly and pat dry to keep the salad light and crisp. Slice your avocado just before mixing to prevent browning, and keep your almonds ready after lightly toasting them in a dry pan for a few minutes to release their aroma.
In a small bowl, whisk together the dressing — olive oil, apple cider vinegar, honey (or maple syrup for vegans), Dijon mustard, salt, and black pepper. This simple blend gives your salad the perfect tangy-sweet balance.
Add your chopped vegetables to a large mixing bowl, drizzle the dressing over the top, and toss gently with a spoon or salad tongs. You want every bite to get a touch of dressing without bruising the greens or avocado. Once everything is mixed evenly, sprinkle toasted almonds on top for that final nutty crunch.
This salad pairs perfectly with grilled fish, chicken, or even as a standalone lunch. To make it heartier, toss in quinoa, roasted sweet potatoes, or chickpeas. Serve it immediately while the veggies are crisp and fresh. With every forkful, you’ll taste autumn’s charm — the freshness of the harvest and the warmth of homemade simplicity.
Conclusion
The Harvest Salad embodies everything that makes fall special — wholesome ingredients, vibrant colors, and a comforting balance of textures. For Lina Vexley, this dish reflects gratitude for the earth’s abundance and the joy of mindful eating. Whether enjoyed alone or shared around a cozy dinner table, it’s a celebration of freshness and love. Each ingredient tells a story of the season — simple, nourishing, and beautifully timeless.