Appetizer / Main Course / Side Dish / Salads

Harvest Salad With a Walnut Balsamic Dressing

Harvest Salad With a Walnut Balsamic Dressing

Prep time

10 minutes

Cook time

20 minutes

Yield

1 servings

Looking for a salad that’s hearty enough to be a meal but elegant enough for entertaining? This Harvest Sweet Potato and Arugula Salad hits all the right notes.

Roasted sweet potato cubes coated in parmesan add a warm, savory touch, while crisp apples, toasted walnuts, and pomegranate arils bring freshness, crunch, and a hint of sweetness. Grilled chicken makes it a complete meal, and the peppery arugula serves as the perfect base for this colorful medley.

The standout feature is the Walnut Balsamic Dressing, made with Kosterina’s Original Extra Virgin Olive Oil and Walnut Balsamic Vinegar. It’s tangy, slightly sweet, and ties all the flavors together beautifully.

Whether you’re preparing a quick weeknight dinner or need a show-stopping dish for your holiday table, this salad is a versatile, crowd-pleasing option.

Pro Tip: Toast the walnuts for an even deeper, nuttier flavor!

In this recipe

Original Extra Virgin Olive Oil (500ml)
Bestseller

Original Extra Virgin Olive Oil

$32

Walnut Balsamic Vinegar

Walnut Balsamic Vinegar

$21

Ingredients

Salad: 

  • 1 large sweet potato, cubed
  • 1 tbsp Kosterina Everyday Extra Virgin Olive Oil 
  • 1 cup parmesan cheese, grated
  • 5 oz arugula 
  • 1 ½ cups grilled chicken, chopped 
  • 1 apple, chopped
  • ½ cup walnuts, chopped 
  • ⅓ cup pomegranate arils

Walnut Balsamic Dressing: 

  • 4 tsp Kosterina Walnut Balsamic Vinegar
  • ¼ cup Kosterina Original Extra Virgin Olive Oil 
  • 2 tbsp maple syrup 
  • 1 tbsp dijon mustard
  • ½ tsp garlic powder 
  • 1 tsp kosher salt 

Instructions

  1. 1

    Preheat the oven to 400F and line a baking sheet with parchment paper. Add the cubed sweet potato to the parchment paper in an even layer, then drizzle with Kosterina Everyday Olive Oil and sprinkle with the parmesan cheese. Roast for 20 minutes until the sweet potatoes are beginning to brown. 

  2. 2

    While the sweet potatoes are cooking, make the dressing. Add the Kosterina Walnut Balsamic Vinegar, Kosterina Original Extra Virgin Olive Oil, maple syrup, dijon mustard, garlic powder, and salt to a jar or small bowl and whisk with a fork until emulsified. 

  3. 3

    To assemble the salad, add the arugula to a large bowl and top with the grilled chicken, chopped apple, walnuts, and pomegranate arils. Drizzle with the dressing and toss before serving.

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