The Harvest Salad from Dewey’s Pizza is one of the best salads I have tasted. It brings together a mix of flavors that are sweet, salty, and earthy all in one bite. The salad is made with fresh greens, figs, smoky bacon, toasted pumpkin seeds, and creamy Boursin cheese. The first time I had it at the restaurant, I knew I wanted to make it at home. I started paying attention to the ingredients and experimenting in my own kitchen until I found a version I loved. In this Dewey’s Harvest Salad recipe, I’ll show you how to make a homemade Harvest Salad that tastes just as good, with easy tips to adjust it to your preferences.
Table of Contents
Key Takeaways
- Signature Ingredients: Dewey’s harvest salad recipe uses field greens, toasted pumpkin seeds, figs, Boursin cheese, Applewood smoked bacon, and apple cider vinaigrette. These create a mix of crisp, creamy, chewy, and smoky flavors.
- Easy Preparation: This Dewey’s harvest salad recipe is very easy. You only need to cook the bacon, toast the seeds, slice the fruit, and whisk the dressing.
- Customizable: This Dewey’s harvest salad recipe is also customizable. You can swap pears for figs, use walnuts or pecans instead of pumpkin seeds, or replace Boursin with goat cheese or blue cheese.
What is Dewey’s Harvest Salad?
Dewey’s Pizza is a regional restaurant chain that serves seasonal salads along with its pizzas. The Harvest Salad is featured during fall and winter. It is made with fresh field greens, toasted pumpkin seeds, dried figs, Boursin cheese, and Nueske’s Applewood smoked bacon, all tossed in a tangy apple cider vinaigrette. The mix of crisp greens, creamy cheese, chewy, sweet figs, and smoky bacon gives the salad a perfect balance of flavors. Deweys also suggests adding chicken if you want extra protein, making the salad even more filling.
Flavor Variations
Adding Roasted Root Vegetables
For a heartier salad, mix in roasted beets, carrots, or parsnips. Their natural sweetness pairs nicely with the tangy dressing and smoky bacon. Roast them until caramelized, and let them cool before tossing with the greens so the salad stays fresh.
Using Citrus Fruits for a Fresh Twist
Swap or add to the figs with mandarin orange slices, grapefruit segments, or diced apples. A splash of fresh orange or lemon juice in the vinaigrette enhances the flavor.
Creating a Vegan Version
Leave out the bacon and replace the Boursin with a plant-based cheese or almond-milk feta. Add toasted walnuts or pecans for richness, and use maple syrup or agave in the vinaigrette instead of honey.
Recipe for Dewey’s Harvest Salad
Dewey’s Harvest Salad Recipe
4
servings20
minutes15
minutes320
kcal35
minutesKeep the screen of your device on
Ingredients
- For the Salad
5 oz spring mix and baby spinach (about 12 cups)
⅓ cup toasted pepitas (pumpkin seeds)
⅓ cup dried figs, chopped
3 to 4 oz Boursin cheese, crumbled
4 slices thick-cut applewood bacon, cooked and crumbled
1 to 2 pears, thinly sliced (optional)
- For the Apple Cider Vinaigrette
½ cup apple cider vinegar
2½ tablespoons Dijon mustard
3–4 tablespoons honey
1 clove garlic, finely minced
½ tablespoon onion powder
½ tablespoon kosher salt
½ tablespoon ground black pepper
½ cup extra-virgin olive oil
½ cup vegetable oil
How to Make Dewey’s Harvest Salad Recipe
- Wash and Prep the Produce
First, rinse the spring mix and spinach under cold water to remove any dirt. Dry them well with a salad spinner or a clean towel so the greens stay crisp and don’t water down the dressing. Chop the dried figs into small bite-sized pieces. If you’re adding pears, slice them thinly and soak them in a bowl of lightly salted or lemon water for about five minutes. This keeps the fruit from turning brown. Pat the slices dry before adding them to the salad. - Chop and Combine Ingredients
Cook the bacon in a skillet until it is crispy and golden. Transfer it to paper towels to drain and crumble it once it cools. For the pepitas, spread them on a baking sheet, mist them lightly with cooking spray, and sprinkle with a little salt. Bake at 350°F for about ten minutes until they are golden and fragrant, then let them cool completely. Crumble the Boursin cheese and keep it aside. Place the greens, chopped figs, toasted pepitas, and bacon pieces in a large salad bowl. - Prepare the Dressing
In a medium bowl, whisk together apple cider vinegar, Dijon mustard, honey, garlic, onion powder, salt, and pepper. Slowly drizzle in the olive oil and vegetable oil while whisking steadily. The mixture should come together into a smooth, creamy dressing. Taste and adjust the seasoning if needed. It should have a bright tang with just the right touch of sweetness. - Toss and Serve Fresh
Right before serving, drizzle the dressing over the greens and toss gently until everything is lightly coated. Add the figs, pepitas, and bacon, mixing carefully so the ingredients stay crisp. Sprinkle the crumbled Boursin cheese on top at the end so it stays creamy instead of melting into the dressing. If you are adding pears, fold them in gently to keep the slices intact. Serve the salad immediately on chilled plates for the freshest flavor and texture.
Tips for the Perfect Dewey’s Harvest Salad
- Go light on the dressing: Start with a small amount of vinaigrette and toss gently. You can always add more, but too much will make the greens soggy.
- Use fresh, crisp greens: Wash and dry your greens well before using. Dry leaves hold the dressing better and keep the salad light and crunchy.
- Toast the pepitas properly: Toasting brings out their nutty flavor. Watch them closely in the oven so they turn golden but not burnt.
- Crumble the cheese last: Add the Boursin right before serving so it stays creamy and doesn’t disappear into the dressing.
Serving Suggestions
Perfect Occasions for This Salad
This salad is a great choice for autumn dinners, holiday gatherings, and potlucks. It feels hearty enough to enjoy on its own for a light lunch, but it also fits perfectly as a starter for a big meal. I often like serving it as the first course at Thanksgiving or setting it out with wood-fired pizza when friends visit.
Pairing It with Main Dishes
Try serving it with grilled or roasted chicken, pork tenderloin, or salmon. The mix of sweet figs, smoky bacon, and creamy cheese balances the richness of the meat. It also pairs nicely with butternut squash risotto or stuffed acorn squash.
Make-Ahead and Storage Tips
Preparing Ingredients Separately
You can get a head start by toasting the pepitas up to a week in advance and keeping them in an airtight jar. Cook and crumble the bacon a day ahead and refrigerate it. The vinaigrette can also be made up to a week in advance and stored in the fridge. Wash and dry the greens, but keep them separate until it is time to serve so they stay crisp.
How to Store Dressing Properly
Keep the vinaigrette in a jar or bottle with a tight lid. Since the oil and vinegar will separate, give it a good shake or whisk before using. If you make the Maple Walnut Vinaigrette, store it in the refrigerator. It may thicken, so let it sit at room temperature for a few minutes and shake to bring it back together.
Best Practices to Prevent Sogginess
Always toss the greens with the dressing right before serving. If you dress it too early, the greens will wilt.
Nutrition Information
Calories and Macronutrients
For a homemade serving (about 1 ½ cups), you can expect around 320 calories. Most of the calories come from the cheese, bacon, and dressing. On average, one serving has about 22 to 25 g of fat, 15 to 18 g of carbs, and 8 to 10 g of protein. If you use less bacon or cheese, the fat and calories will go down. Adding grilled chicken raises the protein without adding too many carbs.
Health Benefits
The greens give vitamins A and C and iron. Pepitas add healthy fats, magnesium, and zinc. Figs provide fiber and natural sweetness. Boursin cheese gives calcium and protein, but is higher in fat. Bacon gives flavor and protein, but also adds fat and salt, so a small amount is best. Olive oil in the vinaigrette adds heart-healthy fats.
FAQs
Can I prepare this salad a day before?
You can prepare the ingredients a day ahead, but keep them separate. Store the greens, bacon, figs, pepitas, and dressing in different containers. Toss everything together just before serving so the salad stays fresh and crisp.
How do I make the dressing healthier?
Use extra virgin olive oil as the main oil and reduce the amount of honey. You can also swap some of the oil with plain Greek yogurt for a lighter texture and fewer calories.
Can I replace cheese with a dairy-free option?
Yes. Use a plant-based spreadable cheese or crumbled almond-milk feta. Both give a creamy texture without dairy.
What proteins pair well with this salad?
Grilled chicken, salmon, shrimp, or even turkey breast pair really well with this salad. For a vegetarian option, try roasted chickpeas or lentils.
How can I make this salad kid-friendly?
Go light on the dressing and skip the figs if your kids don’t like them. Add apple slices or pears instead. You can also serve the toppings separately and let kids make their own salad.
