HARVEST SALAD RECIPES

HARVEST SALAD | ALLRECIPES

Harvest Salad | Allrecipes image

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

Provided by Allrecipes Member

Categories Salad Green Salad Recipes Spinach Salad Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 servings

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
? 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, CarbohydrateContent 22.1 g, CholesterolContent 8.4 mg, FatContent 27.1 g, FiberContent 5.4 g, ProteinContent 6.7 g, SaturatedFatContent 4.6 g, SodiumContent 206.7 mg, SugarContent 12.7 g

HARVEST SALAD RECIPE | MYRECIPES

Harvest Salad Recipe | MyRecipes image

Bosc pears, Granny Smith apples, and dried pecans are tossed together with romaine and baby arugula for seasonal Harvest Salad.

Provided by MyRecipes

Total Time 35 minutes

Prep Time 35 minutes

Yield Serves: 10

Number Of Ingredients 14

Ingredients

1 cup pecan pieces
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons white wine vinegar
½ cup olive oil
6 cups chopped romaine lettuce
2 cups baby arugula
1 ripe but firm Bosc pear, cored, cut into chunks
1 Granny Smith apple, cored, cut into chunks
½ cup dried cranberries

Steps:

Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes. Transfer to a bowl and let cool.
Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar. Drizzle in oil, then whisk until well combined.
In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries. Pour in dressing; toss to combine. Top with toasted pecans and serve.

Nutrition Facts : Calories 216 calories, CarbohydrateContent 12 g, FatContent 19 g, FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 158 mg

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HARVEST SALAD | SOUTHERN LIVING

This flavorful harvest salad is a pretty presentation of everything we love about the fall - kabocha squash, Brussels sprouts, hearty, healthy kale, and sweet, honeycrisp apples. This salad can be adjusted to accommodate whatever you want to add, such as shaved carrots or pepitas. For make ahead options, make the dressing a couple of days before and store in the refrigerator. You can roast the vegetables a few hours before your dinner and hold at room temperature or make the day before and refrigerate. Don’t be intimidated by the high roasting temp – that’s the key to success! Nicely caramelized veggies that aren’t too mushy. Raw kale can sometimes be a little too hearty and hard to chew, but you can soften the leaves by massaging them gently with some of the dressing for a couple of minutes. Casseroles and side dishes are often the most popular foods on the holiday table, but they can also become a bit heavy. This Harvest Salad is not only beautiful, but will be a welcome addition along with the other dishes.
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Total Time 35 minutes

Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with pecans and Parmesan. Drizzle with remaining vinaigrette.

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AUTUMN HARVEST SALAD RECIPE | ALLRECIPES

This autumn salad is worthy of a dinner party, with apples, Gorgonzola cheese, and a homemade creamy honey-cider vinaigrette.
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Total Time 2 hours 20 minutes
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Calories 374.8 calories per serving

Layer spring mix, apple, Gorgonzola cheese, walnuts, cranberries, and red onion in a serving dish. Toss with dressing and serve immediately.

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HARVEST SALAD RECIPE | MYRECIPES

From myrecipes.com
Reviews 5
Total Time 50 minutes

Toss together squash, gourmet salad greens, and next 3 ingredients on a large serving platter. Serve with dressing mixture.

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HARVEST SALAD RECIPE | MYRECIPES

From myrecipes.com
Reviews 5
Total Time 50 minutes

Toss together squash, gourmet salad greens, and next 3 ingredients on a large serving platter. Serve with dressing mixture.

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FALL HARVEST SALAD RECIPE: HOW TO MAKE IT

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Reviews 5
Total Time 20 minutes
Category Lunch
Calories per serving

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