New American · Salads & Sides

Autumn Harvest Salad

Keith Pickett

by Keith Pickett

Joe's Microgreens

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Organically-grown microgreens tossed with creamy goat cheese, toasted pecans, and sweet cranberries, finished with a drizzle of balsamic glaze. It’s quick to pull together and brings a fresh counterpoint to the rich dishes on a Thanksgiving table.


This recipe is also an easy base to customize. Add fruit, try a different cheese, fold in extra greens, or turn it into a full meal with your favorite protein. I included a few optional add-ins to spark ideas so you can adapt the salad to your mood and whatever’s in season!

Tastes
Colors
Techniques
DietaryGluten-Free · Egg-Free · Soy-Free · Dairy-Free · Allium-Free* · Sesame-Free · Vegetarian
Serves6
TimeActive 20m · Total 20m

Ingredients

1 Tbsp Honey or Maple Syrup
¾ cup Pecanschopped
6 cups Microgreens
½ cup Dried Cranberries
1 cup Chèvrecrumbled
½ Medium OnionsFinely Sliced (optional)
3 Tbsp Extra-Virgin or Olive Oil
1 Tbsp Lemons or White Wine Vinegarjuiced
Black Peppercorn, to tastecracked
Salt, to taste

Sourcing Tips

Microgreens: Come see me at Joe’s Microgreens and I’ll get you set up with my favorite Microgreens Power Mix (amaranth, pea shoots, radish, arugula, mustard, red cabbage) + sunflower shoots!

Goat Cheese: Pure Luck Dairy is an excellent local option for chevre.

Pecans: I recommend sourcing pecans from Gene at Yegua Creek.


Instructions

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REDUCE THE BALSAMIC: In a small saucepan, bring the balsamic vinegar to a gentle boil over medium heat. Lower heat and simmer for 8–10 minutes, stirring occasionally, until it reduces by about half and coats the back of a spoon. Add honey or maple syrup, if desired, and stir to combine. Remove from heat and let cool. It will thicken slightly as it cools.
TOAST THE PECANS: In a dry skillet over medium heat, toast the pecans for about 4–5 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate to cool.
ASSEMBLE THE SALAD: In a large salad bowl, gently toss the microgreens.
If using Light Dressing: Add dressing ingredients to bowl while tossing the microgreens mix.
Add the toasted pecans and dried cranberries. Toss lightly again. Top with crumbled goat cheese and red onions, if desired.
FINISH AND SERVE: Drizzle the balsamic reduction over the salad just before serving. Serve immediately so the microgreens stay crisp. Salt and pepper to taste.
Finished cooking?

Serving & Keeping

Make ahead: Pecans can be toasted 3 days ahead. Balsamic reduction keeps for several weeks in the fridge.
Keeps: Once assembled, the salad should be eaten right away. Undressed greens keep 3–4 days in the fridge.
Surplus Ingredients: Extra balsamic reduction is great on roasted squash or Brussels sprouts. Leftover goat cheese can be folded into mashed potatoes or whipped into a spread.
Serve with: Additional Greens (ie. Spinach), Fresh Pear or Apple Slices, Grilled Chicken or Salmon