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The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

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If I had to pick my most underrated salad, it would be this one: The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette. I don’t know why it gets no play because it’s amazing if I do say so myself. This Harvest Salad is everything I love about fall in one bowl, minus the leaves and sweaters of course 😉
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The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette in a white bowl with bottle of apple vinaigrette in the background

 

 

 

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

This salad is a complete meal made in about 2o minutes! It’s loaded with  tender greens, a hint of fresh mint, sweet red apples, minced shallots, roasted pecans, tangy dried cranberries and apricots, savory chicken and Israeli couscous drizzled with an a fabulous apple vinaigrette! 

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette in a white bowl with yellow dish towel in the background

 

 

The Dressing:

Such a lovely salad deserves nothing less than an spectacular dressing. And this apple vinaigrette is just that! Made with apple juice concentrate, extra virgin olive oil, honey,  and a delicious white balsamic it’s the perfect final touch to this salad. Many stores carry white balsamic. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette on a plate with a bottle of apple vinaigrette to the side

Not Familar with Israeli Couscous?

Israeli couscous is a simple pearl pasta. It can be found in almost any grocery store or you can have it delivered to your door.  

Love Hearty Salads and Need More Recipes?

Try my Classic Italian Salad. It’s amazing…

Rustic Italian Salad with pears and prosciuttto on gray platter with half a pear and gold serving spoons to the right

The Recipe: The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

Tips and what you will need: Israeli couscous is a simple pearl pasta. It can be found in almost any grocery store or you can have it delivered to your door. If you can’t find white balsamic at the store you can order online. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

5 from 6 votes
Print
The Harvest Salad
Prep Time
12 mins
Cook Time
8 mins
Total Time
20 mins
 

Fall in a bowl!

Course: Salad
Cuisine: American
Keyword: easy dinner recipe, easy lunch recipe, fall recipes
Servings: 6 servings
Author: Linda Spiker
Ingredients
The Couscous:
  • 1/2 cup Israeli Couscous cooked to package instructions
The Apple Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons frozen organic apple juice concentrate (Tip! reseal can with plastic and a rubber band and place back in freezer for use next time!)
  • 1 1/2 Tablespoons white balsamic vinegar (if preferred you can use apple cider vinegar)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon honey
  • 1 pinch sea salt
  • ½ teaspoon freshly ground pepper
The Salad:
  • 5 oz bag of mixed baby greens
  • 2 cups rotisserie chicken, diced (optional)
  • 1 small red apple diced
  • 1 small shallot diced (small)
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots diced (small)
  • 1/3 cup roasted pecan halves roughly chopped
  • 1/4 cup chopped mint leaves
  • Sea salt and freshly ground pepper, to taste
Instructions

  1. Start a small pot of water to boil. While water heats:

  2. Make apple vinaigrette by placing all ingredients in a bowl and whisking until emulsified. Set aside.

  3. Add couscous to boiling water. Cook couscous to package instructions.

  4. While couscous cooks dice apple, apricots and chicken, chop pecans, mint, shallot

  5. When couscous is ready, pour strain into a colander and allow to cool.

  6. Place greens on a platter or in a large bowl, add mint and toss. Layer rows of apple, couscous, pecans, chicken, fruit etc... Drizzle with dressing and toss. Sprinkle with sea salt and pepper to taste.

  7. Save extra dressing in the fridge for up to a week.

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Comments

  1. 5 stars
    I love salads that are a spectrum of colours and textures and have some crunchy (literally) ingredients. A little sweet and a little sour too. The addition of the apple juice rounds out this dressing as a sure winner for an ‘autumn’ salad but I can see myself using this all year. Thanks!

    Reply

  12. 5 stars
    I love that this salad is dairy free and it looks yummy. Can’t wait to try it! Also I like your other recipes with goat cheese because that’s all I eat…that and sheep’s milk cheese! Thx for all the recipes.

    Reply

  13. I made this salad with the pecans (not sliced almonds) and instead of plain Israeli Couscous, I used lemon herb Israeli Couscous. I used Fugi apples. It was a HUGE hit with my family. This salad is delicious and pretty enough for company. I will definitely be making this again!

    Reply

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