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Ruth's Chris Harvest Salad featuring fresh greens, colorful veggies, and hearty toppings.

Ruth's Chris Harvest Salad

A cozy salad filled with bright fruit, tangy goat cheese, and nutty candied pecans, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups mixed field greens Use pre-washed greens to cut prep time.
  • 1 medium crisp apple, thinly sliced (Honeycrisp or Fuji) Use crisp apples for texture.
  • 1/2 cup red seedless grapes, halved Halve grapes for even bites.
  • 1/3 cup crumbled goat cheese Crumble goat cheese fresh for creaminess.
  • 1/3 cup candied pecans Candied pecans add sweet crunch.
  • 1/4 small red onion, very thinly sliced Thin red onion so it’s mild.
Dressing Ingredients
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup olive oil
  • to taste Salt and black pepper Season to taste.

Method
 

Preparation
  1. Wash and spin the mixed greens dry; they should feel crisp and cool.
  2. Thinly slice the apple and toss with a splash of vinegar if you’ll wait — this keeps slices from browning.
  3. Halve the grapes and very thinly slice the red onion so it melts into the salad.
  4. Crumble the goat cheese and measure the candied pecans.
Dressing
  1. In a small bowl, whisk apple cider vinegar, Dijon mustard, honey, and olive oil until smooth and glossy. Season with salt and pepper and taste; adjust for brightness or sweetness.
Combine
  1. In a large bowl, combine greens, apple, grapes, goat cheese, pecans, and onion. Drizzle the dressing and toss gently until everything is coated.
  2. Serve immediately or chill briefly for a cooler, crisper bite.

Notes

For a winter twist, try a similar assembly in a winter salad with honey-mustard dressing. Leftover idea: Assemble a grain bowl with leftover salad over quinoa.