Best 3 Fall Harvest Salad Supreme Recipe By Tasty Recipes
Discover the delectable Fall Harvest Salad Supreme, an explosion of flavors and textures that will tantalize your taste buds. A symphony of roasted butternut squash, sweet potatoes, and Brussels sprouts caramelized to perfection, tossed with crisp apples, tart cranberries, and crunchy pecans. Drizzled with a luscious homemade maple tahini dressing and sprinkled with crumbled goat cheese, this salad is a feast for the senses.
In addition to this main recipe, you'll find a treasure trove of culinary creations to complement your vibrant salad. Indulge in the creamy and tangy Maple Tahini Dressing, a perfect harmony of maple syrup, tahini, lemon juice, and spices. For a touch of warmth and comfort, try the Roasted Butternut Squash and Sweet Potatoes, simply seasoned and roasted to caramelized perfection.
Elevate your salad with the delightful Cranberry Apple Relish, a medley of sweet cranberries, crisp apples, and tangy orange zest. For a crispy and savory addition, explore the Bacon Bits recipe, featuring crispy bacon bits that add a smoky and salty touch to your salad. And don't miss the Candied Pecans, a sweet and crunchy topping that adds a touch of elegance.
With this collection of recipes, you'll have everything you need to create a truly unforgettable Fall Harvest Salad Supreme. It's a symphony of flavors that celebrates the bounty of the harvest season, making it a perfect dish for Thanksgiving, potlucks, or any special occasion. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you wanting more.
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
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 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
Tips:
- Choose the freshest seasonal ingredients available for the best flavor and texture.
- Use a sharp knife to cut the vegetables and fruits for even slices and to prevent bruising.
- If you are using a store-bought dressing, taste it first and adjust the flavor with additional vinegar, oil, or herbs as desired.
- For a more flavorful salad, marinate the vegetables in the dressing for at least 30 minutes before serving.
- Serve the salad immediately after dressing it to prevent the vegetables from getting soggy.
Conclusion:
The Fall Harvest Salad Supreme is a delicious and nutritious salad that is perfect for a light lunch or dinner. It is packed with fresh seasonal vegetables and fruits, and the maple-tahini dressing adds a sweet and tangy flavor. This salad is sure to please everyone at your table.
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