Easy Harvest Salad with Homemade Citrus Dressing

This Harvest Salad is the perfect combination of freshness, crunch, and fall flavor — a salad so good, you’ll want it on repeat through Thanksgiving and Christmas! The shaved Brussels sprouts, crisp red apple slices, sweet dried cranberries, salty shaved Parmesan, and crunchy toasted almonds come together for the ultimate texture and flavor balance. And the homemade honey-Dijon dressing ties it all together beautifully with a mix of olive oil, white wine vinegar, honey, orange juice, and garlic. It’s simple, vibrant, and a total crowd-pleaser.

This is the salad that brings color to your holiday table — easy enough for weeknights, but elegant enough for special gatherings.

This was inspired by my Caesar Salad Recipe on this site, and pairs well with this Rustic Crockpot Mashed Potatoes recipe and Cream Cheese Stuffed Mushrooms.

Why You’ll Love This Harvest Salad

You will love this Harvest Salad because:

• It’s packed with healthy, fresh ingredients that taste amazing together.
• The fall flavors — sweet apples, tangy cranberries, savory Brussels sprouts — are the perfect balance of sweet and savory.
• The homemade dressing is made with clean, wholesome ingredients (no preservatives or mystery oils!).
• You can customize it easily — add bacon, pomegranate seeds, or even switch up the cheese.
• It’s make-ahead friendly — perfect for Thanksgiving or Christmas dinners.

Equipment Needed

• Sharp knife and cutting board – for slicing apples
• Large bowl – for tossing the salad
• Measuring cups and spoons – for accurate dressing measurements
• Small jar – to shake and mix the dressing
• Small skillet or baking sheet – to toast the almonds

Ingredients, Why They Work, & Substitutions

Salad Ingredients

• 1 lb shredded Brussels sprouts – earthy, hearty, and the perfect green base. Substitute: Shaved kale or arugula for a peppery twist.
• 1 red apple, thinly sliced – adds sweetness and crunch. Substitute: Pear slices (like Bartlett or Bosc) for a softer, juicier texture and a slightly floral flavor.
• ½ cup dried cranberries – tart and chewy contrast to the crisp apples. Substitute: Chopped dried cherries or raisins.
• 1 cup shaved Parmesan cheese – salty, nutty flavor that rounds out the sweetness. Substitute: Feta or goat cheese for a tangier bite.
• 1 cup toasted slivered almonds – crunchy texture and nutty flavor. Substitute: Pecans or walnuts.

Dressing Ingredients

• ¼ cup olive oil – rich and smooth base for the dressing. Substitute: Avocado oil.
• 2 tablespoons Dijon mustard – tangy depth and a creamy texture. Substitute: Stone-ground mustard for extra flavor.
• 2 tablespoons honey – natural sweetness to balance the acidity. Substitute: Maple syrup for a deeper flavor.
• 2 tablespoons white wine vinegar – light acidity to brighten everything up. Substitute: Apple cider vinegar or champagne vinegar.
• 1 tablespoon orange juice – adds brightness and a hint of citrus. Substitute: Lemon juice for a slightly sharper tang.
• 1 tablespoon water – thins out the dressing.
• ½ teaspoon minced garlic – adds a subtle bite.
• Salt and pepper, to taste – rounds out the flavors.

See recipe card for full directions.

How to Make Harvest Salad

Step 1: Make the dressing:
Add olive oil, Dijon mustard, honey, white wine vinegar, orange juice, water, garlic, salt, and pepper to a small jar. Shake well until emulsified.

2. Step 2: Prep the ingredients:
   Slice the apple thinly and set aside. Toast the almonds on a small baking sheet or skillet over medium heat until lightly golden — watch closely so they don’t burn!

Assemble the salad:
In a large bowl, combine shredded Brussels sprouts, apple slices, cranberries, Parmesan, and toasted almonds.

Toss & serve:
Drizzle desired amount of dressing over the salad about 10 minutes before serving and toss well to coat.

Variations

• Add crispy bacon for savory crunch.
• Add pomegranate seeds for a festive holiday color pop.
• Swap in pears or mandarin slices for variety.
• Use arugula or mixed greens instead of Brussels sprouts.
• Try blue cheese or goat cheese instead of Parmesan.

Tips for the Best Harvest Salad

• Keep an eye on the almonds — they go from golden to burnt quickly.
• Make the dressing ahead of time — refrigerate and shake before using.
• Drizzle a little lemon juice over apple slices to prevent browning.
• Use an electric whisk to blend the dressing quickly if you don’t want to shake it.
• For extra flavor, toss the salad with dressing and let it sit for 10 minutes before serving so the Brussels sprouts soften slightly.

Best Variety of Apple for Harvest Salad

I love using Honey crisp apples for their crisp bite and balanced sweetness. Fuji or Pink Lady are also great choices — both stay firm and don’t brown too quickly. Granny Smith adds a nice tart contrast if you prefer a tangier salad. Whatever apple you choose, make sure it’s firm and fresh so it holds up well once sliced.

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and toss just before serving to keep the salad crisp. The dressing will last in the fridge for up to a week — just shake or whisk before using.

FAQs About Harvest Salad

More Holiday Recipes

• Old Fashioned Cornbread Dressing
• Brine Turkey
• Herb Roasted Turkey
• Slow Cooker Cranberry Sauce
• Potato Crust Quiche
• Crockpot Mashed Potatoes
• Easy Quiche
• Gluten Free Cornbread
• Air Fryer Baked Apple Cobbler
• Apple Crisp Cookies
• Hot Spinach Dip
• Healthy Hot Chocolate
• Best Cranberry Relish
• Cozy Fall Breakfast Hash
• Healthy Sweet Potato Casserole
• Cream Cheese Stuffed Mushrooms
• Oven Roasted Carrots

Cooking With Lori Recipes

Print Pin

Harvest Salad

This Harvest Salad combines shredded Brussels sprouts, crisp apples, cranberries, Parmesan, and toasted almonds — all tossed in a honey-Dijon dressing. It’s fresh, festive, and perfect for Thanksgiving, Christmas, or any fall meal.

Course Salad, Side Dish

Keyword Thanksgiving, Christmas, salad, fall salad, apple salad

Prep Time 10 minutes minutes

Servings 8

Ingredients

Salad Ingredients

• 1 lb shredded brussels sprouts
• 1 red apple - sliced thin
• ½ C dried cranberries
• 1 C shaved parmesan cheese
• 1 C toasted slivered almonds

Dressing Ingredients

• ¼ C olive oil
• 2 T Dijon mustard
• 2 T honey
• 2 T white wine vinegar
• 1 T orange juice
• 1 T water
• ½ t minced garlic
• Salt and pepper to taste

Instructions

• Make the dressing: Add olive oil, Dijon mustard, honey, white wine vinegar, orange juice, water, garlic, salt, and pepper to a small jar. Shake well until emulsified. Refrigerate if making ahead, and remove 30 minutes before serving so the oil liquifies.
• Prep the ingredients: Slice the apple thinly and set aside. Toast the almonds on a small baking sheet or skillet over medium heat until lightly golden — watch closely so they don’t burn!
• Assemble the salad: In a large bowl, combine shredded Brussels sprouts, apple slices, cranberries, Parmesan, and toasted almonds.
• Toss & serve: Drizzle desired amount of dressing over the salad about 10 minutes before serving and toss well to coat.

Notes

Variations

• Add crispy bacon for savory crunch.
• Add pomegranate seeds for a festive holiday color pop.
• Swap in pears or mandarin slices for variety.
• Use arugula or mixed greens instead of Brussels sprouts.

Tips for the Best Harvest Salad

• Keep an eye on the almonds — they go from golden to burnt quickly.
• Make the dressing ahead of time — refrigerate and shake before using.
• Drizzle a little lemon juice over apple slices to prevent browning.
• Use an electric whisk to blend the dressing quickly if you don’t want to shake it.
• For extra flavor, toss the salad with dressing and let it sit for 10 minutes before serving so the Brussels sprouts soften slightly.