• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Waves in the Kitchen logo

  • Food
    • Recipe Index
      • Colors & Seasons
  • Photography
  • Adventure
  • About
    • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Food
    • Recipe Index
      • Colors & Seasons
  • Adventure
  • About
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Menu / Salads / Fall Fruit Harvest Salad

    Fall Fruit Harvest Salad

    Dec 13, 2018 · 5 Comments

    120 shares
    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    Pears, persimmons, and pomegranates, all the quintessential fall fruits, with Holiday spiced pecans and a sweet lemony maple vinaigrette. It’s a let’s-take-all-the-fruits-that-are-in-season-and-make-a-deliciously-colorful-and-festive-salad-out-of-them kinda situation!

    Burrata on top of frisee and radicchio with pears, persimmons, pomegranate and pecans scattered on top a serving plate.

    Please meet my welcome relief from the overindulgence of the Holidays: this Fall Fruit Harvest Salad. It’s a fresh seasonal salad party!

    Why this Recipe Works:

    • The bitterness in the frisee and radicchio is balanced by the sweetness of the fruits and the maple in the dressing, as well as the creaminess of the burrata.
    • The spiced pecans add some much loved Holiday flair.
    • Tart pomegranates add pop and color to each bite.
    • Burrata makes life better. Period.
    • There’s a mix of flavors and textures that together are much greater than the sum of their parts.

    Fal Fruit Harvest Salad, all done, overhead shot, black background.

    Whoeva said there ain't fresh fruit in the winter sure didn’t live in Cali! But for reals, there’s fresh fruit year round, just different types, and of course not as many as during the summer. Let’s celebrate the kinds we do have this time of year with this hearty, sweet, and savory salad for these upcoming chilly month.

    Pears, Persimmons and Pomegranates…OH MY!

    Frisee, radicchio, candied pecans, pears, pomegranates, persimmons, and burrata arranged on a serving plate. Side angle and up close shot.

    How to Make this Fall Fruit Harvest Salad:

    • Preheat oven. Mix spices, sugar and olive oil for pecans together and coat pecans. Bake.
    • Whisk dressing ingredients together.
    • Wash the frisee and radicchio
    • Wash & cut all fruits. And de-seed pomegranate.
    • Arrange all parts of salad on a platter, top with burrata

    Not all Burrata is created equal. A grocery chain, that I shall graciously not name, recently started carrying their own brand of burrata, priced at about 50% of the other burrata out there and I was stoked!!! Within 2 months the quality went massively down and instead of an ooey gooey creamylicious filled ball they were consistently hard with about 20% of my purchases actually being rancid! I gave them a chance for almost 6 months (hey, at that price point I kept being hopeful…which ended up looking like me always buying extra to make up for the rancid ones). Burrata is pricey but… the good stuff is def worth if ya can swing it!

    Fall Fruit Harvest Salad fully arranged, overhead shot, white background.

    Cooks Tips:

    • Buy the best damn local organic fruit you can find.
    • Cutting with a dull knife is more dangerous than a sharp one! Friends, keep this in mind for thinly slicing the fruit.
    • Choose pears and persimmons on the firmer side so they’ll cute nicely.
    • If cutting pears much in advance, squeeze them with some lemon to keep from browning.
    • Not all Burrata is created equal. Buy the good stuff. See rant on this above.
    • De-seeding a pomegranate is deliciously messy ~ do it over the sink get in the sink! Meditate. Rejoice in the fruits of the fall/winter.
    • Pecans can be made up to 1 week in advance and stored in an airtight container. Dressing can be made up to 3 days in advance and stored in the fridge.

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let’s make waves in the kitchen!

    Frisee, radicchio, candied pecans, pears, pomegranates, persimmons, and burrata arranged on a serving plate. The fall fruit harvest salad is all done!
    Frisee, radicchio, candied pecans, pears, pomegranates, persimmons, and burrata arranged on a serving plate. The fall fruit harvest salad is all done!

     

    Burrata on top of frisee and radicchio with pears, persimmons, pomegranate and pecans scattered on top a serving plate.
    Print Recipe
    5 from 3 votes

    Fall Fruit Harvest Salad

    Pears, persimmons, and pomegranates, all the quintessential fall fruits, with Holiday spiced pecans and a sweet lemony maple vinaigrette. It’s a let’s-take-all-the-fruits-that-are-in-season-and-make-a-deliciously-colorful-and-festive-salad-out-of-them kinda situation!
    Prep Time15 mins
    Total Time15 mins
    Course: Salad
    Cuisine: Californian
    Servings: 10
    Author: Daniela Gerson

    Ingredients

    For the Salad

    • 2 heads frisee cored and trimmed torn into bite sized pieces
    • 1 small head radicchio halved, cored and cut into 1-inch strips
    • 4 balls burrata 8 oz/ball
    • 3 pears I like to use a mix of different types and colors
    • 3 persimmons
    • 1 pomegranate deseeded

    For the Candied Pecans

    • 1 cup pecans
    • 1 tablespoon olive oil
    • 2 tablespoons light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon cayenne pepper
    • pinch ground cloves

    For the Lemony Maple Vinaigrette

    • 1/4 cup olive oil
    • 2 zest & juice lemons
    • 2 tablespoons maple syrup
    • 1 teaspoon dijon mustard
    • 1 shallot minced
    • kosher salt to taste
    • pepper to taste

    Instructions

    For the Candied Pecans

    • Preheat oven to 325°F. Whisk together brown sugar, cinnamon, salt, nutmeg, and cayenne in a medium bowl. Add in melted butter and stir until well combined. Add in pecans and toss to thoroughly coat nuts with sugar mixture. Spread pecans onto a foil lined baking sheet. Transfer to oven and bake for 15 minutes. Remove pecans from oven and let cool to room temperature and then roughly chop.

    For the Lemony Maple Vinaigrette

    • In a medium bowl, whisk together shallot, maple syrup, mustard, lemon juice and zest. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil. Season to taste with salt and pepper.

    For the Salad

    • Arrange frisee & radicchio on serving platter and toss with salad dressing, to taste.
    • Arrange fruit and burrata and top, sprinkle with pomegranate seeds and pecans. Drizzle more dressing. Enjoy.

    Notes

    • Buy the best damn local organic fruit you can find.
    • Cutting with a dull knife is more dangerous than a sharp one! Friends, keep this in mind for thinly slicing the fruit.
    • Choose pears and persimmons on the firmer side so they’ll cute nicely.
    • If cutting pears much in advance, squeeze them with some lemon to keep from browning.
    • Not all Burrata is created equal. Buy the good stuff. See rant on this above.
    • De-seeding a pomegranate is deliciously messy ~ do it over the sink get in the sink! Meditate. Rejoice in the fruits of the fall/winter.
    • Pecans can be made up to 1 week in advance and stored in an airtight container. Dressing can be made up to 3 days in advance and stored in the fridge.
    « Candied Macadamia, Caramel & Cranberry Tart
    Roasted Beet Soup with a Cashew Cream Swirl »

    Reader Interactions

    Comments

    1. Vivían Becker says

      January 11, 2019 at 9:10 pm

      5 stars
      Que riquisisisimo

      Reply
      • Daniela says

        January 28, 2019 at 5:09 pm

        Muchisimas gracias Vivian!!! ??

        Reply
    2. Stephanie Lepp says

      January 14, 2019 at 7:37 am

      5 stars
      I'm always looking for more creative salads -- THIS IS IT 🙂

      Reply
    3. Cath says

      November 15, 2021 at 1:22 pm

      5 stars
      delicious!!

      Reply
      • Daniela Gerson says

        November 17, 2021 at 9:55 am

        Really appreciate it Cath! So happy to hear you enjoyed + thanks so much for the feedback :)!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

    Subscribe to the Newsletter

    PDN First Place Taste

    Popular Fall Recipes

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Mascarpone Cheesecake with balsamic roasted long stemmed strawberries, out of the spring form pan, 45 degree angle shot.

    Amaretto & Mascarpone Cheesecake

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Popular Posts

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Raw chicken thighs topped with cherries and rosemary in a skillet; overhead shot.

    Cherry Chicken

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Easy to make No-Bake delicious Cheesecake topped with fresh strawberries, date syrup, and flaky salt; side angle shot on a grey background.

    No-Bake Cheesecake

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Sites that have featured Waves in the Kitchen

    Copyright © 2023 Waves in the Kitchen • Privacy Policy • Disclosure

    120 shares