Harvest Salad Recipe

Wash and dry greens

Rinse mixed greens under cold water, spin dry or pat dry until completely dry, then tear into bite-sized pieces and place in a large salad bowl.

Core and slice persimmon into thin wedges or segments. Slice apple into thin slices or ribbons. Gently separate pomegranate arils from the membrane and set aside in a small bowl.

Toast pecans in a dry skillet over medium heat until fragrant, about 3–4 minutes. Remove and let cool, then roughly chop.

Shave Grana Padano cheese into thin ribbons using a sharp knife or a cheese plane.

To assemble, place greens in the bowl and arrange persimmon, apple slices, pomegranate arils, toasted pecans, and Grana Padano ribbons on top.

Just before serving, add delicata squash chips as a crisp garnish on top of the salad.

Prepare oven and squash

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Wash and dry the delicata squash. Slice into very thin rounds or half-moon shapes.

Toss slices with olive oil and 1/4 tsp sea salt. Spread in a single layer on the prepared baking sheet.

Bake for 12–15 minutes, then flip and bake another 5–8 minutes until edges are crisp and centers are dry. Remove and let cool to crisp.

Whisk dressing

In a small bowl, whisk together orange juice, white wine vinegar, Dijon mustard, honey, orange blossom water, salt, and pepper.

Slowly drizzle in the olive oil while whisking to emulsify. Taste and adjust seasoning as needed.

Drizzle a desired amount of dressing over the salad and toss gently to combine. Serve with extra squash chips on top.