Harvest Salad with Cherry Vinaigrette Recipe
Harvest Salad with Cherry Vinaigrette Recipe photo by Taste of Home
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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
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: 181 calories, 10g fat (2g saturated fat), 4mg cholesterol, 221mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 4g 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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NH-rescue User ID: 4255840 240665
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."

walkerjo User ID: 7514182 121488
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."

pamrev User ID: 7569683 184885
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."

kimspacc User ID: 1340117 140072
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."

sddeck User ID: 7279512 121487
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."

tater1 User ID: 161246 190588
Reviewed Aug. 13, 2013

"This is wonderful. I always have to add a little sugar/splenda to my vinaigrette recipes because the are to tart for me. This one is wonderful. I just added a little water to thin it down a little. I love it!!!"

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