Blood Orange & Cranberry Pear Harvest Salad
Sep 1st 2025
This is the kind of salad people ask you to bring again. Juicy grapes, tart dried cranberries, crunchy nuts, roasted beets, and creamy goat cheese come together with a simple 1:1 drizzle of The Olive Leaf Blood Orange Olive Oil and Cranberry Pear Balsamic. It’s fast, colorful, and perfect for weeknights or holiday tables.
Ingredients
- Spring-mix salad greens (about 6–8 cups)
- 1/2–3/4 cup nuts or seeds (walnuts, almonds, or sunflower seeds), toasted if you like
- 1/2 cup dried cranberries
- 1–2 cups seedless grapes, halved
- 1–2 cups roasted beets (try Dillman Farms Sweet Fire Beets), chopped
- 1/2–3/4 cup goat cheese crumbles
- Dressing: equal parts The Olive Leaf Blood Orange Olive Oil and Cranberry Pear Balsamic (start with 3 Tbsp each)
- Kosher salt and freshly ground black pepper, to taste
Dressing ratio guide: 1 part Blood Orange Olive Oil : 1 part Cranberry Pear Balsamic. Scale up as needed.
Instructions
- Build the base. Add spring-mix to a large bowl or platter.
- Top it off. Scatter nuts/seeds, dried cranberries, grapes, and roasted beets over the greens.
- Finish. Sprinkle with goat cheese. Drizzle evenly with Blood Orange Olive Oil and Cranberry Pear Balsamic. Season with salt and pepper, toss gently, and serve right away.
Tips & Easy Swaps
- No goat cheese? Feta or shaved Parmesan works too.
- Make it a meal: Add sliced chicken, roasted salmon, or a can of white beans.
- Roasting beets: Roast whole beets at 400°F until tender, then peel and dice; or use jarred/pickled beets for zero prep.
- Crunch upgrade: Toast nuts in a dry skillet 3–4 minutes for extra flavor.
- Meal prep: Wash and portion greens and toppings ahead; dress right before serving to keep it crisp.
Pair It
Serve with tomato soup, a simple roast chicken, or a fall cheese board. For wine, try Pinot Noir or a crisp Sauvignon Blanc.