Best 2 Harvest Chopped Salad Recipes

Calling all health enthusiasts and salad lovers, the Harvest Chopped Salad is here to tantalize your taste buds and nourish your body. This vibrant and flavorful dish combines the goodness of fresh, seasonal ingredients to deliver a symphony of textures and flavors in every bite. Get ready to embark on a culinary journey as we unveil the secrets behind this delightful salad and explore the variations that make it a versatile dish for any occasion.

From the crisp and refreshing crunch of romaine lettuce to the earthy sweetness of roasted butternut squash and the tangy bite of dried cranberries, each ingredient in this salad plays a vital role in creating a harmonious balance. Topped with a zesty lemon-tahini dressing that adds a touch of tang and creaminess, this salad is a feast for both the eyes and the palate.

But the Harvest Chopped Salad doesn't stop there. We'll also introduce you to a variety of tempting variations that cater to different dietary preferences and flavor profiles. Whether you prefer a vegan version with roasted chickpeas instead of feta cheese, or a gluten-free option with quinoa instead of croutons, we've got you covered.

So, let's dive into the world of the Harvest Chopped Salad and discover the endless possibilities it offers. Get ready to transform your lunch breaks, impress your dinner guests, and satisfy your cravings for a healthy and delicious meal.

Here are our top 2 tried and tested recipes!

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

This Italian Chopped Salad rivals any restaurant Italian salad there is. It's one of my favorite chopped salad recipes because it's loaded with a variety of healthy ingredients tossed in a delicious homemade Italian dressing that will have you coming back for seconds!

Provided by Deborah

Categories Salads

Time 20m

Number Of Ingredients 21

Ingredients

2-1/2 tablespoons red wine vinegar
1-1/2 tablespoons dried oregano
1 teaspoon dried basil
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, minced
1-1/2 tablespoons minced kalamata olives
2 tablespoons Parmesan cheese
1/4 teaspoon freshly ground black pepper, plus more to taste
1-1/2 cups good extra-virgin olive oil
Half of a small red onion, halved through the core
1-1/2 cups canned garbanzo beans, drained and rinsed
4 cups romaine lettuce (about 1 large or two small heads), rinsed, dried and chopped
2 cups radicchio (about 1 medium head)
1 pint small sweet cherry tomatoes, halved through the stem ends
1 large cucumber, peeled and seeded then cut in half and sliced
1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
5 peperoncini, stems cut off and discarded, thinly sliced
1/2 cup kalamata olives
1/2 cup Italian Vinaigrette
Juice of 1/2 lemon
Dired oregano, for sprinkling

Steps:

Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
Drain the onion and pat dry with paper towels before adding them to the salad.
Thinly slice the lettuce and radicchio.
In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
Toss to thoroughly combine the ingredients.
Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
Taste for seasoning and add more lemon juice, or vinaigrette if desired.
Sprinkle with extra oregano and serve.
Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
Set aside for 5 minutes to marinate the oregano and basil.
Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

Nutrition Facts : Calories 673 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 62 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1043 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 51 grams unsaturated fat

HARVEST SALAD

Harvest Salad image

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Provided by Anonymous

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g

Tips:

Use fresh, seasonal ingredients: This will ensure the best flavor and quality in your salad.
Chop your vegetables evenly: This will help them cook evenly and make your salad more visually appealing.
Don't overcrowd your pan: If you overcrowd the pan, the vegetables will steam instead of roast and won't get as crispy.
Roast the vegetables until they are tender and slightly browned: This will bring out their natural sweetness and flavor.
Make the dressing ahead of time: This will allow the flavors to meld and develop.
Toss the salad just before serving: This will help prevent the dressing from making the salad soggy.

Conclusion:

The Harvest Chopped Salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with fresh, seasonal vegetables and roasted butternut squash, and the dressing is a perfect balance of sweet and tangy. This salad is sure to be a hit at your next gathering!