Introduction
When the first golden leaves began to fall outside her kitchen window, Lina Vexley found herself craving something fresh yet comforting — a celebration of autumn’s abundance. Inspired by crisp apples, crunchy walnuts, and creamy feta, she created her signature Fall Salad, capturing the essence of the season in every bite. The combination of sweet, tart, and savory flavors reminded her of cozy dinners and harvest gatherings. For Lina, this salad became more than a recipe — it was a tribute to fall itself, a time to slow down, savor, and reconnect with nature’s simple joys.
Fall Harvest Salad
Equipment
- Mixing Bowl
- Whisk
- Chopping Board
Ingredients
Salad Base
- 3 cups mixed greens romaine or butter lettuce
- 1 pc apple thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup walnuts toasted
- 1/4 cup feta cheese crumbled
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup or honey
- 1/2 tsp Dijon mustard
- to taste salt and pepper
Instructions
- Wash and dry all greens and fruit thoroughly.
- Thinly slice the apple and place it in a large bowl with the greens.
- Add pomegranate seeds, toasted walnuts, and crumbled feta cheese to the bowl.
- In a separate bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the salad and toss gently until evenly coated.
- Serve immediately, topped with extra walnuts or feta if desired.
Notes
Nutrition
How to Make the Recipe
To make a Fall Harvest Salad, begin by preparing the fresh produce. Wash and dry your greens thoroughly to keep the texture crisp. Slice your apple thinly — you can use red apples for sweetness or green for a tart flavor. Add the apple slices to a large bowl along with a generous handful of mixed greens. Sprinkle in the pomegranate seeds for a burst of color and natural sweetness.
Next, toss in the toasted walnuts for crunch and crumbled feta cheese for a creamy contrast. These ingredients combine beautifully to balance sweetness, saltiness, and texture — the hallmark of a perfect fall salad.
Now, prepare the dressing. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper. The maple syrup brings warmth to the dressing, echoing the season’s cozy flavor notes. Taste and adjust the seasoning if needed — you’re aiming for a balance between tangy and subtly sweet.
Drizzle the dressing over the salad just before serving and toss gently so everything is lightly coated. The salad should glisten without being drenched. For an extra fall touch, garnish with a few roasted pumpkin seeds or dried cranberries.
Serve this salad as a side dish or light lunch. It pairs wonderfully with roasted chicken, turkey, or even a hearty grain bowl. Every bite brings the flavors of autumn together — crisp, nutty, and comfortingly fresh.
Conclusion
The Fall Salad by Lina Vexley captures the essence of autumn in a bowl — earthy, vibrant, and deeply satisfying. With its blend of seasonal fruits, nuts, and creamy cheese, it’s both wholesome and indulgent. Beyond its taste, it’s a reminder to enjoy the changing seasons and the beauty of fresh, simple ingredients. Whether served at a festive dinner or enjoyed solo on a quiet afternoon, this salad is a delicious celebration of the harvest and the heartwarming comfort of fall.