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A harvest salad with creamy shallot dressing for fall

Amy Shick

Hi, guys! Today is an exciting day! Not only do I have a fabulous recipe for you, perfect for your Thanksgiving dinner, but the hubs and I are heading out on vacation tomorrow. As you may know, my husband was in the Marine Corps, and we are getting together with some of our friends and their wives from when we lived in Hawaii. We rented a beach house down in Florida and are spending a long weekend there.

Totally by accident, we planned this little weekend over Veteran’s Day weekend and the Marine Corps birthday. So, this trip is either going to be great or lots of trouble with getting these boys together again. Let me tell you, they may not see each other often, but when they do, Lord they make up for lost time. You may remember, we had a little reunion at a wedding in June, which was so fun, but five days of them together, I’m predicting trouble with a capital T. So, wish me luck and sanity!

Group Photos
Image: Amy Shick/SheKnows

Our flight is at 6 a.m., so we have to be up at an hour that is so gross I’m not even going to say it… sigh. Even though I fly 10 or so times a year, I am a very nervous flyer, and we’re expecting some weather tomorrow. So, if you guys could send up a quick little prayer for me, that would be awesome!

Before we head off on our little vacay, I have a very yummy and easy recipe for you! A very delicious and very easy to make harvest salad. Not only does it taste great, but with the colors, it is gorgeous on your Thanksgiving table!

Image: Amy Shick/SheKnows

Like most great salads, this recipe starts with the dressing — a fabulous and fresh creamy shallot dressing. It is tangy and creamy, yet of course in foodie’s diet fashion, still very healthy!

Image: Amy Shick/SheKnows

Harvest salad with creamy shallot dressing recipe

Serves 8


For the dressing

  • 1 shallot, chopped
  • Juice of 2 oranges
  • Juice of 2 lemons
  • 1/2 teaspoon salt
  • 1 tablespoon of honey
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil
  • Up to 2 tablespoons water

For the salad

  • 3 heads of romaine lettuce, chopped
  • 1/4 cup chopped pecans
  • 1/4 cup crumbled blue cheese (if this is too strong for you, feta is also great)
  • 1/2 cup pomegranate seeds (if you can’t find these, cranberries would be a yummy substitute)


  1. Mix together ingredients for dressing.
  2. Toss together salad ingredients.
  3. Serve dressing on the side or toss together just before serving.
Note: For a holiday like Thanksgiving, I like to toss the salad with the dressing because when everyone is serving and passing food, it’s one less thing to serve themselves and pass. I think it’s easier and results in less table clutter.

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