Best 2 Harvest Green Salad Recipes

Are you seeking a vibrant and wholesome salad recipe to elevate your dinner table? Look no further than the Harvest Green Salad, a culinary masterpiece that bursts with an array of fresh, seasonal ingredients, and tantalizing flavors. This delectable salad features a delightful combination of crisp greens, succulent fruits, crunchy nuts, and tangy dressing, creating a symphony of textures and tastes that will leave you craving for more. Whether you're a seasoned cook or a novice in the kitchen, this Harvest Green Salad is sure to impress with its simplicity and delectable flavors. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the beauty of fresh produce and the art of wholesome eating. Within this article, you'll discover not just one, but a collection of Harvest Green Salad recipes, each offering unique variations that cater to diverse preferences and dietary needs. From classic dressings to innovative flavor combinations, these recipes provide endless opportunities to explore the culinary possibilities of this versatile salad. Get ready to relish the taste of the season and embrace the goodness of nature's bounty with the Harvest Green Salad.

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

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

ROASTED BEET AND SWEET POTATO SALAD

Roasted Beet and Sweet Potato Salad image

After making this lovely salad, you won't want to relegate nutritious beets and sweet potatoes to the side of the plate. The contrast of tender and crunchy vegetables is fantastic. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 medium fresh beets
1 large sweet potato, peeled and cubed
2 tablespoons water
4 cups torn Bibb or Boston lettuce
1 cup thinly sliced fennel bulb
2 tablespoons coarsely chopped walnuts, toasted
VINAIGRETTE:
3 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Steps:

Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.

Nutrition Facts : Calories 270 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use fresh, seasonal ingredients: This will ensure that your salad is packed with flavor and nutrients.
Choose a variety of greens: This will add different textures and flavors to your salad.
Don't be afraid to add other vegetables: Roasted vegetables, such as butternut squash, Brussels sprouts, or sweet potatoes, can add a delicious and hearty flavor to your salad.
Add some protein: Grilled chicken, tofu, or fish can make your salad a more complete meal.
Don't forget the dressing: A good dressing can really make your salad shine. Try a simple vinaigrette or a more complex dressing made with yogurt, herbs, or nuts.
Serve your salad immediately: This will prevent the greens from wilting and the vegetables from getting soggy.

Conclusion:

Harvest green salads are a delicious and healthy way to enjoy the bounty of the fall harvest. With a variety of fresh ingredients and a flavorful dressing, they're sure to be a hit at your next gathering. So next time you're looking for a light and refreshing meal, give one of these harvest green salads a try.