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Fall Harvest Salad

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

This salad is hearty and homey for a chilly fall night. With fresh roasted mushrooms and sweet beets, you can't go wrong! Prepare everything ahead of time and have it ready to throw together in a pinch!
Salad Ingredients
 4 cups spring mix
 ½ cup roasted mushrooms (I prefer baby portabellas but you can use any type)
 ½ cup canned beets (you can prepare your own if you prefer, canned are just easier)
  cup your local goat cheese if available
 ¼ cup roasted pepitas or sunflower seeds
Harvest Vinaigrette
 ¼ cup Olíva! Wild Mushroom & Sage Olive Oil
 3 tbsp Olíva! Red Apple Dark Balsamic
 salt & pepper

Lets start by sautéing your mushrooms in a nonstick pan. Add 1 tbsp. of EVOO to your pan and wait for it to heat up. Add in your chopped mushrooms. Sprinkle with salt and pepper. Sauté for about 7 minutes or until mushrooms are cooked.


In a large bowl, add the spring mix. Then the mushrooms, and beets. Reserve the goat cheese and pepitas for later. You can serve the salad with freshly cooked mushrooms for a warm salad, or you can let them fully cool.


In a separate bowl, mix the Olíva! Wild Mushroom & Sage Olive Oil with the Olíva! Red Apple Dark Balsamic until emulsified.


Drizzle the vinaigrette over the salad and gently toss until the salad is evenly coated.


Sprinkle the goat cheese and the pepitas over the top and serve immediately. Enjoy!

Nutrition Facts

Servings 0