Olivetta Winter Harvest Salad
Featuring Infused Tuscan Herb Olive Oil + Cranberry Pear Balsamic
A warm, hearty winter salad with roasted vegetables, cozy grains, and a savory-sweet dressing that brings everything together. Perfect as a main or a side.
Serves: 2–4
Ingredients
Salad
- 4 cups mixed greens (arugula, baby spinach, or spring mix)
- 2 cups roasted vegetables
(Brussels sprouts, carrots, sweet potatoes, or squash work beautifully) - 1 cup cooked farro, quinoa, or wild rice (slightly warm)
- ¼ cup dried cranberries or thinly sliced fresh pear
- ¼ cup shaved Parmesan or crumbled goat cheese (optional)
- Toasted walnuts, pecans, or pumpkin seeds (optional)
Dressing
- 3 tablespoons Infused Tuscan Herb Olive Oil
- 1½ tablespoons Cranberry Pear Balsamic
- Pinch of salt
- Fresh cracked black pepper
How to Make It
Roast the Vegetables
- Toss vegetables with olive oil, salt, and pepper.
- Roast at 400°F until tender and lightly caramelized.
Build the Base
- In a large bowl, add the mixed greens and warm grains.
Add the Good Stuff
- Top with roasted vegetables and cranberries or pear.
Dress & Toss
- Drizzle with the Tuscan Herb Olive Oil and Cranberry Pear Balsamic.
- Toss gently to coat.
Finish
- Add cheese and nuts if using.
- Taste and adjust seasoning as needed.
Serving Tips
- Add roasted chicken or pork to make it a full meal
- Serve slightly warm for peak winter comfort
- Excellent with crusty bread on the side
Savory herbs first, warm roasted vegetables in the middle, and a soft pop of fruit sweetness at the finish — balanced, cozy, and satisfying.