We’ve fallen head over heels for Dewey’s Harvest Salad, a vibrant dish that celebrates the bounty of fall with crisp apples, hearty greens, and nutty surprises. It’s our favorite way to bring seasonal flavors to the table, drawing from simple, fresh ingredients that make every bite feel like a crisp autumn day.
In our kitchen, we’ve perfected this recipe to keep it wholesome and easy, perfect for busy weeknights or festive gatherings. Whether you’re new to salads or a seasoned pro, Dewey’s Harvest Salad promises a nutritious twist that’ll leave you craving more.
Ingredients
In crafting our Dewey’s Harvest Salad Recipe, we focus on fresh, seasonal ingredients that highlight the vibrant flavors of fall. Below, we’ve organized the ingredients in the order they are typically used, with precise measurements and any necessary prep notes for effortless preparation.
Fresh Produce
- 4 cups mixed hearty greens (such as kale or spinach, washed and torn into bite-sized pieces for the base)
- 2 medium apples (like Honeycrisp or Granny Smith, cored and thinly sliced to add crisp sweetness)
Nuts and Seeds
- ½ cup walnuts (toasted for enhanced crunch and nutty flavor, added for texture)
Dairy and Cheeses
- ¼ cup crumbled feta cheese (optional, for a tangy contrast that complements the greens)
Dressings and Extras
- 2 tablespoons olive oil (used as the base for the vinaigrette)
- 1 tablespoon apple cider vinegar (whisked into the dressing for a bright, acidic note)
- 1 teaspoon honey (to balance the dressing with natural sweetness)
- Salt and pepper (to taste, seasoned just before tossing)
Instructions
Now that we have gathered our fresh ingredients for Dewey’s Harvest Salad, we guide you through the preparation and assembly steps to create a vibrant, seasonal dish bursting with flavors and textures.
Prep
First, we start by preparing the hearty greens and other components to ensure everything is fresh and ready for assembly.
- Wash the greens: Rinse 4 cups of mixed hearty greens, such as kale or spinach, under cold water to remove any dirt. Pat them dry with a clean towel and roughly chop them into bite-sized pieces for easy eating.
- Prepare the apples: Core and thinly slice 2 medium apples, like Honeycrisp or Granny Smith, to achieve a crisp tangy-sweet contrast that highlights the salad’s fall essence.
- Toast the walnuts: In a dry skillet over medium heat, toast ½ cup of walnuts for 3-5 minutes until they release a nutty aroma and turn golden brown. Let them cool slightly to enhance their crunchy texture.
- Make the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of honey until emulsified. Season with salt and pepper to taste, creating a zesty blend that ties the salad together.
Assemble
With all elements prepped, we now combine them to build Dewey’s Harvest Salad, layering flavors for a wholesome and visually appealing result.
- Layer the base: In a large salad bowl, add the prepared 4 cups of mixed hearty greens as the foundation, providing a sturdy base for the other ingredients.
- Add the fruits and nuts: Scatter the sliced apples and toasted walnuts over the greens, distributing them evenly to ensure every bite has a satisfying crunch and refreshing sweetness.
- Incorporate optional elements: If desired, sprinkle ¼ cup of crumbled feta cheese on top for a creamy, tangy boost that contrasts beautifully with the nuts and apples.
- Dress and toss: Drizzle the homemade dressing over the salad and gently toss everything together with salad tongs until the greens are lightly coated, allowing the flavors to meld into a harmonious fall medley. Serve immediately for the best taste and texture.
Make-Ahead Instructions
One of the beauties of our Dewey’s Harvest Salad is its flexibility for busy schedules, allowing us to prepare components in advance without sacrificing that fresh, vibrant crunch of apples and greens. By planning ahead, we maintain the salad’s seasonal flavors—featuring crisp apples, toasted walnuts, and a tangy dressing—while saving time on the day of serving.
Prepping the Greens and Base
We recommend washing and chopping the 4 cups of mixed hearty greens (like kale or spinach) up to 24 hours in advance. After rinsing thoroughly, pat them dry with a clean kitchen towel or spin in a salad spinner to remove excess moisture. Store the greens in an airtight container lined with a paper towel to absorb any lingering dampness, keeping them crisp and ready to use. This step ensures our salad retains its fresh, earthy essence without wilting.
Handling the Apples
To prevent browning and preserve the juicy, tart-sweet appeal of the 2 medium apples (such as Honeycrisp or Granny Smith), we can slice them ahead of time. Prepare the slices up to 4 hours in advance by tossing them in a bowl with a light mixture of 1 tablespoon of lemon juice and 1 cup of water. Drain well before transferring to an airtight container. This simple technique keeps the apples’ vibrant color and satisfying crunch intact, enhancing the salad’s overall textural contrast.
Toasting and Storing Nuts
For the ½ cup of toasted walnuts, we can toast them a day or two ahead to amplify their nutty, toasty aroma that pairs perfectly with fall flavors. Spread the walnuts on a baking sheet and toast in a preheated oven at 350°F for 8-10 minutes, stirring halfway through for even browning. Once cooled, store them in an airtight container at room temperature. This not only saves time but also allows the walnuts’ rich, smoky notes to develop fully.
Preparing the Dressing
Our simple dressing—made with 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of honey—can be whisked together up to 3 days in advance. Combine the ingredients in a jar, season with salt and pepper to taste, and shake vigorously. Refrigerate the dressing in a sealed container, giving it a good shake before use to emulsify. This lets the flavors meld, creating a harmonious, zesty-sweet blend that elevates the salad’s freshness upon tossing.
Assembly Tips
While we advise against full assembly more than 1 hour ahead to avoid sogginess, we can portion out the optional ¼ cup of crumbled feta cheese and keep it chilled separately. When ready to serve, layer the prepped ingredients as outlined in our earlier steps for a quick, effortless toss. This approach ensures our Dewey’s Harvest Salad remains a delightful, crisp and flavorful centerpiece, perfect for any occasion.
Conclusion
We’ve loved sharing Dewey’s Harvest Salad as a simple way to celebrate fall’s best flavors. It’s a versatile dish that brings freshness to our tables, whether we’re hosting or enjoying a quick meal.
By trying this recipe, you’ll discover how easy it is to create something wholesome and delicious. We encourage you to make it your own and let us know how it turns out—it’s sure to become a favorite in your kitchen.
Frequently Asked Questions
What is Dewey’s Harvest Salad?
Dewey’s Harvest Salad is a fresh, seasonal fall dish featuring hearty greens, crisp apples, and toasted nuts. It’s designed to highlight autumn flavors with simple, wholesome ingredients, making it perfect for quick weeknights or special gatherings. This easy recipe appeals to both beginners and experienced cooks, offering a vibrant mix of textures and tastes.
What ingredients are needed for Dewey’s Harvest Salad?
The main ingredients include 4 cups of mixed hearty greens (like kale or spinach), 2 medium apples (such as Honeycrisp or Granny Smith), ½ cup toasted walnuts, and optional ¼ cup crumbled feta cheese. The dressing uses 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, plus salt and pepper to taste. These fresh components create a flavorful, nutritious salad.
How do I prepare Dewey’s Harvest Salad?
Start by washing and chopping 4 cups of greens, slicing 2 apples, and toasting ½ cup walnuts. Whisk together the dressing: 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and 1 teaspoon honey, seasoned with salt and pepper. Layer the greens, apples, walnuts, and optional feta, then toss with the dressing. Serve immediately for the best flavor and crunch—it takes about 15 minutes total.
Can I make Dewey’s Harvest Salad ahead of time?
Yes, prep greens up to 24 hours in advance and store in an airtight container to keep them crisp. Slice apples 4 hours ahead and treat with lemon juice to prevent browning. Toast walnuts a day or two prior and store at room temperature. Make the dressing up to 3 days ahead and refrigerate. Assemble the full salad no more than 1 hour before serving to avoid sogginess.
What variations can I try with Dewey’s Harvest Salad?
You can swap greens for arugula or romaine, use pears instead of apples, or substitute pecans for walnuts. Add protein like grilled chicken or chickpeas for a heartier meal. For the dressing, experiment with balsamic vinegar or maple syrup. Keep portions balanced to maintain the salad’s fresh, fall essence while customizing to your taste.
Is Dewey’s Harvest Salad healthy?
Yes, it’s packed with nutrients from greens, apples, and nuts, providing fiber, vitamins, and healthy fats. It’s low in calories and can be made vegan by omitting feta. The simple dressing uses minimal oil and natural sweeteners, making it a wholesome choice for balanced meals without sacrificing flavor.