Harvest Fruit Salad Recipes

HARVEST SALAD

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.

FALL HARVEST FRUIT SALAD

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.

SICILIAN HARVEST SALAD

Steps:

• Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.
• Put the raisins, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.
• Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.
• Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350°F. 2 Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool. 3 In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette. 4 In a small bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve.

HARVEST SALAD

Steps:

• Heat water to boiling in 1 1/2-quart saucepan. Stir in barley; reduce heat to low. Cover and simmer 10 to 12 minutes or until tender. Let stand covered 5 minutes. Uncover; cool 30 minutes.
• Mix barley, corn, cranberries, green onions, apple and carrot in large bowl.
• Shake oil, honey and lemon juice in tightly covered container. Pour over barley mixture; toss to mix.