Fall Harvest Salad with Orange Balsamic Dressing Recipe

So last year we did a friendsgiving with everyone at IVL and my assistant brought in the most bomb salad that I have ever had! I had to get the recipe and now whenever I need to bring a salad to a dinner I make this one and everyone always raves about it! I love making salads because they are so easy and you can add almost anything you have on hand or whatever you like. With Thanksgiving in just 2 short days this is one you can make that will definetly be a crowd pleaser!




  • 4-5 cups mixed greens
  • 1 cup wild rice
  • 1/2 cup crispy onions
  • 1/2 cup craisins
  • 1 cup cooked chicken
  • 1/2 cup honey goat cheese
  • 1/2 cup pistachio
  • Fresh ground pepper to taste
  • Additional optional things you can add: roasted butternut squash, spiced pumpkin seeds
  1. Take a large serving platter and lay out all the mixed greens. Then layer all the ingredients next to each other and top with fresh ground pepper.


  • 1 large orange (zested and juiced)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 clove of garlic (minced)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  1. With the exception of the olive oil, combine everything together into a food processor and blend until smooth.
  2. While the food processor is still running, slowly add the olive oil. Adding the olive oil last is an important step to prevent the dressing from solidifying once refrigerated.
  3. Store any leftover vinaigrette covered in the fridge for up to 2 weeks.

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