Best 2 Autumn Harvest Salad Recipes

Autumn Harvest Salad: A symphony of seasonal flavors to brighten your table.

As the leaves change color and the air turns crisp, it's time to celebrate the bounty of the harvest with a vibrant and delicious salad. This salad showcases the best of autumn's offerings, with roasted butternut squash, sweet apples, crumbled goat cheese, crunchy walnuts, and a tangy maple vinaigrette. The combination of sweet, savory, and nutty flavors is sure to delight your taste buds. This recipe is a perfect way to enjoy the freshest ingredients of the season and bring a touch of autumn to your table. It's also easily customizable, so you can adapt it to your own dietary preferences and what you have on hand. Whether you're looking for a light lunch, a side dish for your Thanksgiving feast, or a healthy and satisfying meal, this Autumn Harvest Salad is sure to be a hit. Along with the main recipe, you'll also find variations for a vegan version, a gluten-free version, and a dressing made with honey instead of maple syrup. So, gather your ingredients, let's create a culinary masterpiece that celebrates the beauty and flavors of autumn.

Check out the recipes below so you can choose the best recipe for yourself!

AUTUMN HARVEST SALAD

Autumn Harvest Salad image

This autumn salad is worthy of a dinner party, with apples, Gorgonzola cheese, and a homemade creamy honey-cider vinaigrette.

Provided by LaurenSyd

Categories Salad Green Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 14

Ingredients

⅓ cup apple cider vinegar
⅓ cup honey
⅓ cup Dijon mustard (such as Grey Poupon Country Mustard™)
⅓ cup mayonnaise
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ lemon, juiced
1 pinch red pepper flakes
1 (12 ounce) bag spring mix greens
1 Fuji apple, sliced into very thin wedges
¾ cup crumbled Gorgonzola cheese
⅔ cup roughly chopped walnuts
⅔ cup dried cranberries
½ red onion, thinly sliced

Steps:

Whisk vinegar, honey, mustard, mayonnaise, salt, pepper, lemon juice, and red pepper flakes together in a large bowl. Chill dressing in the refrigerator for at least 2 hours before serving.
Layer spring mix, apple, Gorgonzola cheese, walnuts, cranberries, and red onion in a serving dish. Toss with dressing and serve immediately.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 38.5 g, Cholesterol 22.7 mg, Fat 23.3 g, Fiber 4 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 976.1 mg, Sugar 27.9 g

ROASTED AUTUMN HARVEST SALAD

Roasted Autumn Harvest Salad image

Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 bunches arugula, trimmed and washed well (6 cups)
Shallot Vinaigrette for Roasted Autumn Harvest Salad
1/4 cup extra-virgin olive oil
8 baby red or golden beets, or 4 medium beets scrubbed and trimmed
8 shallots, peeled and cut in half if large
4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
6 long carrots, scrubbed well or peeled, halved lengthwise
Coarse salt and freshly ground pepper
2 tablespoons fresh rosemary leaves (from 2 sprigs)

Steps:

Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.

Tips:

Use fresh, seasonal produce. This will give your salad the best flavor and nutritional value.
Choose a variety of colors and textures. This will make your salad more visually appealing and interesting to eat.
Don't be afraid to experiment with different dressings. There are many different types of dressings that can be used on an autumn harvest salad, so find one that you like and that complements the flavors of the salad.
Make sure to wash your fruits and vegetables thoroughly before using them. This will help to remove any harmful bacteria.
Store your salad in the refrigerator for up to 3 days.

Conclusion:

An autumn harvest salad is a delicious and healthy way to enjoy the flavors of the season. With its variety of fresh fruits, vegetables, and nuts, this salad is packed with nutrients and antioxidants. It's also a great way to use up any leftover produce from your garden or farmers market. So next time you're looking for a light and refreshing meal, give this autumn harvest salad a try.