Fall Harvest Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Serve this colorful salad for a bounty of healthful and delicious ingredients.


  • 3 medium local golden or red beets, peeled and each cut into 6 wedges
  • 1 head red leaf lettuce (organic if possible), rinsed and drained, torn into pieces
  • 1 small local onion, cut into thin rings and separated
  • 1 small organic local carrot, shredded
  • 3 tablespoons dried cranberries
  • 1 clove local garlic, finely minced
  • 1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
  • 1 tablespoon walnut oil
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons local honey
  • Sea salt and pepper
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons chopped pecans


  1. Bring a covered medium pot of water to a boil over high heat. Add the beets and cook, uncovered, at a medium boil for about 20 minutes until fork-tender. Drain and set aside.
  2. Place the lettuce, onion, carrot, cranberries, garlic, and oregano in a salad bowl.
  3. Using two wooden spoons, toss to combine. Drizzle the walnut and olive oils evenly over the salad, then toss gently to coat. Drizzle the vinegar and the honey evenly over the salad, sprinkle with salt and pepper, then toss to combine. Taste for seasonings. Scatter the crumbled feta and the pecans evenly over the top. Serve immediately.