Cornucopia Salad
Bursting with vibrant colors and bold flavors, Cornucopia Salad is the ultimate harvest-inspired dish that combines wholesome ingredients with a gourmet touch. A blend of crisp mixed greens—including spinach, arugula, and romaine—serves as the perfect base for this medley of textures and tastes. Sweet cherry tomatoes, crunchy cucumbers, shredded carrot, and thinly sliced apples provide fresh, garden-like bites, while roasted chickpeas, dried cranberries, and toasted pecans add a satisfying crunch and nutty undertone. Creamy crumbled feta cheese binds it all together with a touch of richness. Drizzled with a homemade balsamic vinaigrette made from olive oil, honey, and Dijon mustard, this salad delivers a delightful balance of sweet, tangy, and savory. With minimal prep time and no cooking required, this easy, healthy recipe is perfect for weeknight dinners, elegant gatherings, or as a festive side dish. Serve this Cornucopia Salad fresh for a crowd-pleasing, nutrient-packed culinary experience! Keywords: Cornucopia Salad, healthy salad recipe, harvest salad, easy balsamic vinaigrette, fresh ingredients, nutritious side dish.
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Recipe Information
Ingredients
- 6 cups mixed greens (spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 medium red bell pepper, diced
- 1 medium carrot, shredded
- 1 medium apple, thinly sliced
- 1 cup crunchy roasted chickpeas
- 1 cup dried cranberries
- 1 cup toasted pecans, roughly chopped
- 0.5 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and thoroughly dry the mixed greens, then place them in a large salad bowl.
Add the halved cherry tomatoes, sliced cucumber, diced red bell pepper, and shredded carrot to the bowl.
Thinly slice the apple and immediately add it to the salad to prevent browning.
Top the salad with roasted chickpeas, dried cranberries, toasted pecans, and crumbled feta cheese.
In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake until emulsified.
Pour the dressing over the salad just before serving and toss gently to coat all ingredients evenly.
Serve immediately and enjoy!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 37.9 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
