Best 3 Fall Harvest Salad Recipe By Tasty Recipes
Fall Harvest Salad: A Symphony of Autumn Flavors
As the days grow shorter and the leaves begin to turn, it's time to celebrate the bounty of the fall harvest with a vibrant and flavorful salad. This delightful dish combines the best of the season's offerings, featuring crisp apples, sweet roasted butternut squash, tangy cranberries, crunchy walnuts, and crumbled goat cheese. Dressed in a tangy balsamic vinaigrette, this salad is a symphony of autumn flavors that will tantalize your taste buds and nourish your body.
The recipes in this article provide step-by-step instructions for creating this delicious fall harvest salad. You'll find detailed guidance on roasting the butternut squash to perfection, achieving the perfect balance of flavors in the balsamic vinaigrette, and assembling the salad for a stunning presentation. Whether you're a seasoned cook or a beginner in the kitchen, these recipes will empower you to create a culinary masterpiece that will impress your family and friends.
In addition to the main fall harvest salad recipe, this article also includes variations and additional recipes to cater to different dietary preferences and tastes. For those who prefer a vegan option, there's a recipe for a creamy avocado dressing that perfectly complements the salad's ingredients. If you're looking for a gluten-free alternative, you'll find a recipe for a flavorful maple vinaigrette that adds a touch of sweetness to the dish.
For those with a sweet tooth, there's a recipe for a delectable apple cider vinaigrette that pairs wonderfully with the salad's autumnal flavors. And if you're looking for a side dish to complement the salad, you'll find a recipe for roasted Brussels sprouts that adds a delightful smoky flavor to your meal.
With its vibrant colors, diverse textures, and irresistible flavors, the fall harvest salad is a celebration of the season's bounty. Whether you're hosting a Thanksgiving feast or simply looking for a healthy and delicious meal to enjoy with loved ones, this salad is sure to be a hit. So gather your ingredients, follow the recipes in this article, and embark on a culinary journey that will leave you feeling satisfied and invigorated.
FALL HARVEST SALAD SUPREME RECIPE BY TASTY
Here's what you need: delicata squash, brussels sprouts, olive oil, McCormick® Salad Supreme seasoning, boneless, skinless chicken breasts, green leaf lettuce, lacinato kale, red apple, toasted pumpkin seeds, candied walnuts, apple cider vinegar, dijon mustard, McCormick® Salad Supreme seasoning, extra virgin olive oil
Provided by Jordan Kenna
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
- On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
- Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10-15 minutes.
- While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
- Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
- Serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 53 grams, Fat 52 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams
FALL HARVEST SALAD
Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! -Taste of Home Cooking School
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside., In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool., In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.
Nutrition Facts :
FALL HARVEST SALAD RECIPE BY TASTY
This salad is full of all of your favorite fall flavors and colors, brought together with a delicious maple cider Dijon dressing. Wait to dress the salad until you are ready to serve so everything stays crisp!
Provided by Chris Salicrup
Categories Sides
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes.
- Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat.
- Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.
- Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.
- Cut the pear in half, scoop out the core, then thinly slice.
- Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.
- In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. Drizzle some of the dressing over the salad and toss well to coat.
- Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, Sugar 11 grams
Tips:
- To save time, use pre-cut butternut squash and pre-cooked quinoa.
- For a sweeter salad, use a combination of sweet and tart apples, such as Honeycrisp and Granny Smith.
- If you don't have fresh cranberries, you can use dried cranberries instead. Just be sure to rehydrate them in warm water before adding them to the salad.
- Feel free to add other fall vegetables to the salad, such as roasted sweet potatoes, Brussels sprouts, or parsnips.
- For a vegetarian or vegan version of the salad, omit the bacon.
Conclusion:
This fall harvest salad is a delicious and healthy way to celebrate the season. It's packed with fresh fruits and vegetables, and it's topped with a tangy vinaigrette dressing. The salad is also easy to make, and it can be served as a side dish or a main course.
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