With fresh fall produce and Moroccan flavors, this autumn harvest salad with creamy date vinaigrette is the perfect complement to any lunch or dinner!
Ah, Minnesota in autumn, what a glorious thing!
If there is one thing I truly enjoy about autumn here, it’s our abundance of amazing apples.
Tenderly cared for in orchards all across the state, producing the best and juiciest apples, who can’t help but indulge in all the apple-y goodness at every turn?
As much as I love getting out to the orchards to pick apples, it isn’t always convenient. Sadface, I know, but thankfully my Walmart carries local produce!
Did you know Walmart offers fresh produce by delivering them directly from growers in your state? It’s all clearly marked in each store so you know you’re supporting your local communities, like Afton, Trumps, and Minnesota Harvest Orchards, when you purchase your produce at Walmart.
And if you’re tight on time, you can also order fresh groceries with same-day pickup. Walmart’s grocery pickup service provides great value, friendly service, and fresh groceries on your schedule. Check it out at Walmart.com/Grocery.
In late summer we get tons of fresh corn from the surrounding farms, and now that we have greens farm right outside of town, we get fresh lettuces all year! I love it!
An homage to local produce and the brilliant fall flavors of apples, I’ve whipped up an amazing harvest salad.
Autumn Harvest Salad
So what exactly is an autumn harvest salad? It’s basically just a collection of delicious fall produce, ha ha ha!
- At first glance, this salad looks time-consuming, but you can easily meal prep this recipe by roasting the veggies and chickpeas days in advance, doubling or tripling the recipe to enjoy this scrumptious salad all week!
- I don’t roast the chickpeas to complete crunchiness, but you absolutely can if you’d like. To make it easier, remove as many skins as you can from the beans, dry them thoroughly, and start roasting them a good 30 minutes before adding the vegetables.
- Utilize a hearty amount of za’atar seasoning for maximum flavor, which pairs perfectly with the creamy date vinaigrette. Can’t find za’atar seasoning? Use my recipe!
- While I greatly enjoy the feta, you can make this recipe vegan by omitting it, and by using coconut sugar instead of honey on the candied walnuts.
- Honeycrisp apples are my favorite in this salad. A Minnesota variety, they are crisp and sweet and in full supply in the local produce section at Walmart. If you can’t find Honeycrisp apples in your area, look for SweeTango (another Minnesota hybrid), Jazz, or Pink Lady apples. They all have a somewhat similar sweetness and crunch.
Simple Date Vinaigrette
An autumn harvest salad isn’t complete without a date vinaigrette.
- Vinegar opponents rejoice! This recipe removes the vinegar component and replaces it with tangy dijon, which is a great emulsifier.
- Medjool dates add to the autumn theme, and boost the Moroccan flavors that encompass the entire salad.
- Soaking the dates is pivotal to the success of the vinaigrette, as it softens the sticky fruit, and the leftover water can be used to thin the dressing as it’s blended.
- For the parsley, I used the curly variety, but if you want a stronger flavor, grab some Italian parsley instead.
What local produce is in your Walmart? I’d love to know what’s being grown in your area, so leave a comment below, or head over to Instagram and slap my hashtag (#asimplepantry) on your photo so I can see what you’ve been making with your local produce, or if you whip up this amazing salad!
More Moroccan-Inspired Recipes
Autumn Harvest Salad with Creamy Date Vinaigrette
Creamy Date Dressing
- 2 medjool dates
- ¼ cup olive oil
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 tablespoon fresh parsley
- ¼ teaspoon ras el hanout
- pinch red pepper flakes
- kosher salt to taste
- cracked pepper to taste
- reserved date-soaking water as needed
Autumn Harvest Salad
- 1 sweet potato peeled and diced
- ½ head cauliflower chopped
- 15 oz chickpeas drained and rinsed
- 1 ¼ tablespoons olive oil divided
- 1 tablespoon za'atar seasoning
- 1 teaspoon kosher salt
- 1 cup walnuts chopped
- 2 teaspoons honey
- 6 cups mixed greens
- 1 honeycrisp apple cored and sliced thin
- ½ cup feta
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl, add the sweet potato, cauliflower, and chickpeas, then drizzle with 1 tablespoon of the olive oil and sprinkle in the za'atar seasoning and salt. Toss gently to coat and turn out onto the baking sheet, creating a single layer. Roast for 30 minutes, or until the vegetables are tender and browned. Remove from oven.
- While the vegetables roast, heat a small pan over medium and add the remaining ¾ teaspoon of olive oil. Add the walnuts and honey and gently stir to coat. Toast until the walnuts are browned and fragrant, then remove from heat and let cool on wax paper in a single layer.
- Divide the mixed greens and honeycrisp apple between two plates, then scoop generous portions of the roasted veggies and chickpeas onto each salad. Divide the candied walnuts between the plates, top with feta cheese, and drizzle with the creamy date dressing. Enjoy!
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This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.
Mary Tognazzini says
directions for dressing?