I don’t know about you but I absolutely love fall and all the incredible food it brings. This recipe for the ultimate fall harvest salad includes some of my all-time favorites. Fresh greens, ripe pears, fresh pomegranate, crisp bacon, toasted nuts, and the perfect crumble of feta. Mmmmmm’ so good! Without further ado, let’s get to the good stuff!

Before we start, I want to warn you that this salad might become a staple in your house. It comes together effortlessly yet it packs so much flavor in every bite. Hands down one of my favorite salad ingredient combinations to have on my plate. Ok, I feel better getting to the recipe now with that little warning ahead of time, haha.

I was brainstorming about healthy autumn salads that could be beautiful on your Thanksgiving table and I have to admit I think I hit it just right with this recipe. The colors are so gorgeous together and really create a beautiful serving dish. It will be a crowd-pleaser, that’s for sure. So maybe save this and take it to your Thanksgiving or Friendsgiving and be the talk of the table!

Easy Fall Salad Ingredients

🥬 2-3 heads Lettuce
🥓 6-8 slices Bacon
🌰 large handful Pecans & Pumpkin Seeds
🍐 2 Pears
🧀 1 container Feta cheese
🍎 1 Pomegranate
🌶 Black Pepper
🧂 Flaked sea salt
🫒 Olive oil
💥 White Balsamic Vinegar

Recipe Directions

Preheat oven to 350 and prep the bacon. I also love to make my bacon on the Traeger, preheat to 350 and place right on the rack, smoke until desire crispness. I love to toast my seeds and nuts as well, so I place them on a baking sheet and allow them to bake until fragrant. You can also place them in the oven on broil, but keep a close eye because they can burn so quickly! Wash and chop the fresh greens and place them in a large bowl, or a long shallow plate would work too. Wash the pears and dice, de-seed the pomegranate, and add both to the bowl. Once the bacon is cooked, roughly chop and add to the salad. Sprinkle the feta on the top, couple cracks of black pepper, sprinkle of sea salt & toss. Drizzle the whole salad with white balsamic vinegar and extra virgin olive oil and toss again. You are ready to serve up this delicious salad. Enjoy.

Go check out the reel that I created on Instagram to show you the exact steps to create this Epic Fall Salad

The Ultimate Fall Harvest Salad

McKenzie

The Ultimate Fall Harvest Salad is chocked full of every ingredient you could want at the end of your fork. This recipe for the ultimate fall harvest salad includes some of my all-time favorites. Fresh greens, ripe pears, fresh pomegranate, crisp bacon, toasted nuts, and the perfect crumble of feta.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Course Salad, Side Dish

Servings 6 servings

Ingredients

2-3 medium Heads of Lettuce
6-8 sliced Bacon
1 large handful pecans & pumpkin seeds
2 Pears
1 container Feta Cheese
1 Pomegranate
Black Pepper
Sea Salt
Extra Virgin Olive Oil
White Balsamic Vinegar

Instructions

Preheat oven to 350 and prep the bacon. I also love to make my bacon on the Traeger, preheat to 350 and place right on the rack, smoke until desire crispness. I love to toast my seeds and nuts as well, so I place them on a baking sheet and allow them to bake until fragrant. You can also place them in the oven on broil, but keep a close eye because they can burn so quickly! Wash and chop the fresh greens and place them in a large bowl, or a long shallow plate would work too. Wash the pears and dice, de-seed the pomegranate, and add both to the bowl. Once the bacon is cooked, roughly chop and add to the salad. Sprinkle the feta on the top, couple cracks of black pepper, sprinkle of sea salt & toss. Drizzle the whole salad with white balsamic vinegar and extra virgin olive oil and toss again. You are ready to serve up this delicious salad. Enjoy.

Keyword egg salad, Fall, Harvest, Thanksgiving