10 BEST AUTUMN SALADS (+ EASY MENU)
These autumn salad recipes will put you in the spirit of the season. From kale to crunchy pasta to fall harvest, these salads are as good as it gets!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an autumn salad in 30 minutes or less!
Nutrition Facts :
AUTUMN SALAD WITH CARAMEL-SESAME DRESSING
This very simple salad recipe makes use of some of the nicest autumn fruits. Surprisingly, the caramel sauce and sesame oil complement each other well.
Provided by chefsazy
Categories Salad Green Salad Recipes
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
- Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.
Nutrition Facts : Calories 223 calories, Carbohydrate 52 g, Cholesterol 0.2 mg, Fat 2.6 g, Fiber 9 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 140.1 mg, Sugar 25.4 g
AUTUMN SALAD
Elegant and different salad full of carrots, pecans, pears, and raisins. Great any time of year!
Provided by Allana
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
- Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
- Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 38.4 g, Cholesterol 15.6 mg, Fat 16.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 202.2 mg, Sugar 29 g
AUTUMN SALAD PLATE (MOOSEWOOD)
Make and share this Autumn Salad Plate (Moosewood) recipe from Food.com.
Provided by gailanng
Categories Greens
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F Lightly oil a rimmed baking sheet.
- Scrub the winter squash and peel it , if desired; otherwise keep skin on. Halve the squash through the stem end and scoop out the seeds. Cut the halves horizontally into 1/2" slices. Small squash give you nice crescents, but if the squash is large, cut the slices into halves or thirds. In a large bowl, toss the squash pieces with the oil. Lay the squash out on the prepared baking sheet about 1/2" apart, and sprinkle with salt. Bake until easily pierced with a fork, about 20 minutes. Remove from the oven and set aside to cool.
- While the squash bakes, spread the pepitas out on a small baking tray and, if they are not already salted, sprinkle with salt. Toast in the oven for about 5 minutes, or until somewhat puffed and crunchy. Set aside to cool.
- Slice or cube the cheese. Quarter the pears lengthwise, remove the core, and slice thinly. To keep the cut surfaces of the pears from turning brown, sprinkle them with lemon juice. Make the dressing (see instructions below).
- On a large platter or individual plates, make a bed of the greens. Arrange the roasted squash, pear slices and cheddar on top. Drizzle on the dressing and sprinkle with the toasted pepitas and cranberries.
- To Make the Pear-Thyme Dressing: Core the pear and cut it into chunks, no need to peel it.
- Put the pear, thyme, water, vinegar, salt and black pepper into a blender and puree. With the blender running, slowly pour in the oil.
- Taste, and add mustard and honey or maple syrup, if desired.
Nutrition Facts : Calories 553, Fat 35.5, SaturatedFat 9.7, Cholesterol 29.8, Sodium 520, Carbohydrate 52.8, Fiber 11.5, Sugar 23.7, Protein 14.3
AUTUMN TOSSED SALAD
"When you take this wonderful salad to a holiday gathering or serve it at home, you will get rave reviews and many requests for the recipe," predicts field editor Edie DeSpain of Logan, Utah.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled., In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 327 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 164mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)
This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
- Combine well with other ingredients in a larger bowl, cover and chill.
Nutrition Facts : Calories 297.1, Fat 9.3, SaturatedFat 2, Cholesterol 69.9, Sodium 581.3, Carbohydrate 47.3, Fiber 5.8, Sugar 5.8, Protein 8.1
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