Fall Harvest Salad with Sautéed Cremini Mushrooms & Herbed Vinaigrette

A warm‑meets‑fresh salad that tastes like sweater weather. Fall salads are honestly underrated. Everyone jumps straight to soups and casseroles the second the weather cools down, but sometimes you want something fresh that still feels warm and comforting. That’s exactly why I love this salad. It’s built on mixed greens, but the real magic comes from the sautéed cremini mushrooms—they’re earthy, cozy, and make the whole bowl feel like a walk through the woods after it rains. The feta adds creaminess, the kalamata olives bring that salty punch, and the tomatoes brighten everything up so it doesn’t feel too heavy. And the herbed vinaigrette? It’s the kind of dressing that makes you feel like you know what you’re doing in the kitchen. It’s simple enough for a quick lunch but pretty enough that you could serve it to guests and pretend you’re running your own café. If you ever want to add roasted squash, toasted nuts, or even grilled chicken, it becomes a whole meal without losing its autumn charm.

Ingredients

Salad

• 4 cups mixed greens

• 1 cup cherry tomatoes, halved

• ½ cup crumbled feta

• ⅓ cup kalamata olives, pitted and sliced

• 1 tablespoon olive oil (for sautéing)

• 8 oz cremini mushrooms, sliced

Herbed Vinaigrette

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 clove garlic, minced

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

Directions

Salad

• Sauté the Mushrooms

• Heat 1 tablespoon of olive oil in a skillet over medium heat.

• Add the sliced crimini mushrooms and cook for 5–7 minutes, stirring occasionally.

• When they’re golden and smell amazing, remove from heat and let them cool slightly.

• (Warm mushrooms on a salad = instant fall vibes.)

Make the Herbed Vinaigrette

• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, basil, salt, and pepper.

• Taste and adjust—more honey if you want it sweeter, more vinegar if you like it tangy.

Build the Salad

• Add the mixed greens to a large bowl.

• Top with cherry tomatoes, feta, and kalamata olives.

• Add the warm mushrooms right on top.

• Drizzle with the herbed vinaigrette and toss gently to coat.