Favorite Fall Salad Recipes

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FALL SALAD



Fall Salad image

Provided by Tyler Florence

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

Steps:

  • To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
  • Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
  • Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

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From insanelygoodrecipes.com
5/5 (1)
Published 2021-07-29
Category Recipe Roundup
  • Sweet Potato Salad. Bright and tangy, this colorful salad is made with roasted sweet potato, feta, avocado, and leafy spinach. It’s a fun blend of flavors, with creamy cheese, salty pepitas, and a nutty tahini dressing.
  • Pear Balsamic Salad. There’s nothing better than a juicy ripe fall pear unless that pear is tossed in a zingy balsamic dressing and piled on top of mixed greens.
  • Roasted Beet Salad. Beets are best at the end of summer when they’re gorgeously earthy and sweet. There’s no better way to celebrate this vibrant root veggie than this hearty salad.
  • Autumn Fruit Salad. If you like your salads sweet, this dessert-like recipe is for you. Apples, pears, and grapes are drizzled with a creamy cinnamon dressing.
  • Fall Pasta Salad. Dairy-free (but totally delicious!) , this vegan salad is a filling mix of roasted vegetables and soft pasta in a poppy seed dressing.
  • Bacon and Brussels Sprouts Salad. This salty, savory salad would be a great addition to your Thanksgiving feast. It’s the perfect side for people who need convincing that Brussels sprouts are amazing.
  • Butternut Squash Salad. Run, don’t walk, to your farmer’s market and scoop up a butternut squash. You’ll thank me when you’re eating this amazing blend of spiced squash, juicy pomegranate seeds, and tangy goat cheese.
  • Apple Cranberry Pecan Salad. I love my salads with plenty of crunch. This recipe delivers, with chunks of crisp apple, nutty pecans, and bright pomegranate seeds.
  • Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese. Full of seasonal fennel and apple, this rich kale salad is loaded with unique flavor. It’s crunchy, chewy, and very filling.
  • Grape Salad. If you thought salad couldn’t be a sweet snack, think again. This creamy grape blend is a diet-friendly treat that tastes like dessert. It’s made with grapes, sour cream, brown sugar, and vanilla.


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  • Colorful Autumn Salad. Here's an essential colorful autumn salad that makes a healthy weeknight addition wonderful Thanksgiving side dish. Dried fruit is a pretty and flavorful way to make a green salad extra special—for this one, chopped dried apricots and cherries add a burst of tart sweetness, beautiful color, and lovely chewy texture.
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  • Steak Salad. Here's a satisfying steak salad that feels like a treat to eat and you can make in just 15 minutes. It's also a surprisingly budget-friendly way to stretch one eight-ounce steak into a full meal for two people this fall.
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  • Couscous Salad. A couscous salad is a versatile, healthy choice that can be easily customized with your favorite chopped fall vegetables. Enjoy it as a side dish for grilled meat, roasted chicken and fried fish—or as a nutritious take-to-work lunch, bulked up with some added greens.


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