Introduction
As the crisp autumn air rolled in, Lina Vexley found inspiration in the rich colors of the season — golden apples, ruby cranberries, and the earthy tones of toasted nuts. One afternoon, she crafted a salad that embodied fall’s essence: fresh greens layered with crisp fruit, crunchy walnuts, and creamy cheese. The flavors came together beautifully, balancing sweet, tangy, and savory notes. It became her signature Fall Salad, a comforting yet refreshing dish she served at family gatherings. For Lina, it wasn’t just food — it was a celebration of the harvest season and the joy of sharing wholesome, vibrant meals with loved ones.
Harvest Fall Salad
Equipment
- Mixing Bowl
- Whisk
- Cutting board
Ingredients
Salad Base
- 4 cups mixed greens such as romaine, spinach, or arugula
- 1 apple thinly sliced
- 1 pear thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup walnuts or pecans toasted
- 1/3 cup feta or goat cheese crumbled
Maple Vinaigrette
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- In a large bowl, combine mixed greens, apple slices, pear slices, dried cranberries, nuts, and cheese.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Drizzle the dressing over the salad and toss gently to coat evenly.
- Serve immediately or chill for 10 minutes before serving for a refreshing touch.
Notes
Nutrition
How to Make Fall Salad
To make Fall Salad, start by preparing the salad base. Wash and dry your greens thoroughly to ensure a crisp texture. In a large salad bowl, add a mix of romaine, spinach, or arugula — or use whatever leafy greens you prefer. Slice a fresh apple and a ripe pear thinly, leaving the skins on for color and added nutrients. Add them to the bowl along with dried cranberries for sweetness and toasted walnuts or pecans for crunch. Sprinkle crumbled feta or goat cheese over the top to add a creamy, tangy contrast to the fruit.
Next, prepare the maple vinaigrette. In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and freshly ground black pepper. Whisk or shake the ingredients together until the dressing is fully emulsified and smooth. The maple syrup brings a touch of sweetness that perfectly complements the tangy vinegar and the natural flavors of fall fruits.
Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated. Be careful not to overmix, as you want the fruit and greens to remain intact and crisp. For a refreshing finish, you can chill the salad in the refrigerator for about 10 minutes before serving.
This salad pairs wonderfully with roasted meats, soups, or as a standalone light meal. Its combination of textures — crunchy, creamy, and juicy — makes it irresistible, while the seasonal ingredients capture the warmth and color of autumn on your plate.
Conclusion
Fall Salad, created by Lina Vexley, is a beautiful expression of the season’s bounty. With crisp apples, sweet pears, tangy cheese, and a maple-kissed vinaigrette, it’s both nourishing and elegant. Each bite delivers freshness, crunch, and comfort — a reminder that healthy food can also be full of flavor. Perfect for holiday gatherings, cozy dinners, or weekday lunches, this salad adds a burst of autumn charm to any table. It’s the kind of dish that makes you savor not just the taste but the season itself.