Roasted Autumn Harvest Salad

Roasted Autumn Harvest Salad
4.5 from 2 ratings
Roasting the fruits for this salad in a little balsamic vinegar and olive oil provides a beautiful depth of flavor and a natural sweetness that balances the acidity of the dressing. Once assembled, this is a stunning salad, and the toasted hazelnuts add a lovely crunch. Recipe courtesy of Danielle Walker.
Prep Time
Cook Time
Roasted Autumn Harvest Salad
Total time: 30 minutes
  • 6 figs, quartered
  • 1 cup red seedless grapes
  • 1 tart apple, cored and cut into thin wedges
  • 1/2 cup hazelnuts
  • 2 teaspoon extra-virgin olive oil
  • 1 head radicchio, torn into bite-size pieces
  • 6 cup baby romaine
  • 2 cup baby arugula
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoon whole-grain mustard
  • 1 teaspoon chopped fresh thyme
  • sea salt and freshly ground black pepper
  1. Toss the figs, grapes, apple, hazelnuts, vinegar and olive oil together and spread the fruits and nuts out evenly on a rimmed baking sheet.
  2. Roast for 15 minutes, gently tossing once halfway through, until the fruit has softened.
  3. Removed from the oven and cool for 15 minutes.
  4. Toss the radicchio, romaine and arugula with the dressing.
  5. Divide the greens among plates, top each with some of the roasted fruits and serve.
  6. Whisk together the olive oil, vinegar, shallot, mustard, thyme, and salt and pepper.