Fall Harvest Chopped Salad Recipes

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FALL HARVEST FRUIT SALAD



Fall Harvest Fruit Salad image

This salad is a delicious way to enjoy the best of the fall fruit harvest.

Provided by Amanda W

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 9

4 medium ripe pears - peeled, cored, and cubed
4 medium apples - peeled, cored, and cubed
1 tablespoon lemon juice
1 cup sweetened dried cranberries (such as Craisins®)
½ cup chopped walnuts
½ cup granola
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Coat pears and apples in lemon juice.
  • Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 36 g, Fat 4.7 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 5 mg, Sugar 28.2 g

CONTEST-WINNING FALL HARVEST SALAD



Contest-Winning Fall Harvest Salad image

For a change, you can swap roasted butternut squash or pumpkin for sweet potatoes in this tasty salad. Any combination of dried fruit and nuts will work as ingredients, so pick your favorites. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 21

2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
2 medium apples, cubed
1 cup chopped walnuts, toasted
4 green onions, thinly sliced
1/2 cup raisins
1/2 cup minced fresh parsley
DRESSING:
1/4 cup olive oil
2 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

  • Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat., Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature., In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes., In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 471 calories, Fat 26g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 237mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 5g fiber), Protein 21g protein.

FALL HARVEST SALAD SUPREME RECIPE BY TASTY



Fall Harvest Salad Supreme Recipe by Tasty image

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

1 delicata squash, halved lengthwise, seeded, and cut into 1-inch (2.54 cm) pieces
1 lb brussels sprouts, outer leaves and stems removed, halved lengthwise
3 tablespoons olive oil, divided
4 tablespoons McCormick® Salad Supreme seasoning, divided
2 boneless, skinless chicken breasts
1 head green leaf lettuce, sliced into 1-inch (2.54 cm) strips
1 bunch lacinato kale, ribs removed and sliced into 1-inch pieces
1 red apple, cored and diced
¼ cup toasted pumpkin seeds
½ cup candied walnuts, roughly chopped
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon McCormick® Salad Supreme seasoning
½ cup extra virgin olive oil

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

FALL HARVEST SALAD RECIPE BY TASTY



Fall Harvest Salad Recipe by Tasty image

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

1 acorn squash
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaf
1 small head radicchio
1 bosc pear
4 cups fresh baby spinach
¼ cup dried cranberries
½ cup pecan, toasted and roughly chopped
¼ cup crumbled blue cheese
¼ cup pure maple syrup
¼ cup apple cider vinegar
1 ½ teaspoons dijon mustard
¼ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

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

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