Harvest Salad with Cherry Vinaigrette Recipe
Harvest Salad with Cherry Vinaigrette Recipe photo by Taste of Home

Harvest Salad with Cherry Vinaigrette Recipe

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Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for occasions. —Jaye Beeler, Grand Rapids, Michigan
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:10 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 10 servings


  • 3 medium fresh beets (about 1 pound)
  • 1 package (5 ounces) spring mix salad greens
  • 2 medium apples, thinly sliced
  • 1 medium carrot, shredded
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup yellow grape tomatoes or pear tomatoes, halved
  • 1/2 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup coarsely chopped walnuts, toasted
  • 4 thick-sliced bacon strips, cooked and crumbled
  • 1/2 cup tart cherry preserves
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch 1 vegetable


  1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
  2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).
Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7

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Reviewed Dec. 30, 2015

"Beautiful, festive platter! We used some fun variations - different colored carrots and grape tomatoes. I'm not keen on cherry flavors, so we used maple vinegar instead of cherry preserves and red wine vinegar for the vinaigrette. Didn't even use the bacon - it was varied and flavorful enough without it."

Reviewed Oct. 21, 2014

"I made this to go along with my beef/barley soup when friends visited. We all loved the dressing and flavors of the ingredients."

Reviewed Oct. 5, 2014

"I was intrigued by this recipe and had to give it a try. My husband thought that some ingredients didn't seem to go together. After trying it, I have to agree with him. The vinaigrette is delicious and I'll use it on other salads. I also got the courage to roast beets--also delicious."

Reviewed Oct. 26, 2013

"Awesome! I found I preferred the dressing with a bit less oil. Leftovers were delicious on a sandwich the next day."

Reviewed Oct. 2, 2013

"This is delicious - the way it's presented in the photo is the best for serving. If you mix it in a salad bowl everything turns purple and one color."

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