Harvest Salad With Fig Squash And Maple Dijon Dressing Recipes

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

Ingredients

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

HARVEST SALAD W/ SQUASH CROQUETTES AND MAPLE RANCH DRESSING #RSC

Harvest Salad W/ Squash Croquettes and Maple Ranch Dressing #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry This salad contains complex textures and flavors. Both my husband and daughter advised me, "don't change a thing, it's really good."

Provided by cattop

Categories Salad Dressings

Time 50m

Yield 6 2 cup serving, 6 serving(s)

Number Of Ingredients 18

Ingredients

3/4 cup parmesan cheese
3/4 cup breadcrumbs
3/4 cup panko breadcrumbs
1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix
2 eggs, slightly beaten
1/2 cup Hidden Valley® Original Ranch® Dressing
3 cups butternut squash, chopped into 3/4-inch chunks
4 cups bibb lettuce, torn into bite-sized pieces
4 cups baby spinach leaves, loosely packed
1 fuji apple, diced into 1/2-inch pieces
1 bosc pear, diced into 1/2-inch pieces
6 slices bacon, crisp cooked and crumbled
1 cup gorgonzola, crumbled
1/3 cup balsamic vinegar
1 (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1/3 cup olive oil
1/2 cup pure maple syrup
1/2 cup plain Greek yogurt

Steps:

Heat oven to 325°F In a medium sized bowl, mix together parmesan cheese, bread crumbs, panko bread crumbs and packet of Hidden Valley® Original Ranch® Dips. In another medium sized bowl mix beaten eggs and Hidden Valley ® Original Ranch® dressing. In batches, place squash chunks first into the egg-dressing liquid then press into bread crumb mixture; turning as needed to thoroughly coat each piece. Place bread crumb coated squash onto a sided cookie sheet that has been generously sprayed with butter flavored cooking spray. Chill cookie sheet filled with squash croquettes in refrigerator for 10-15 minutes.
Bake in 325°F oven for 10 minutes then turn, spraying pan as turning to prevent sticking; continue baking for 5-10 additional minutes or until croquettes are crispy on outside and cooked throughout.
While squash croquettes cook, assemble lettuce and spinach topped with apples, pears, bacon, and gorgonzola on a large platter.
Prepare the dressing in a medium sauce pan, by whisking together the balsamic vinegar with the packet Hidden Valley® The Original Ranch® Salad Dressing Mix. While continually whisking, slowly add olive oil and maple syrup. Finally, add yogurt and slowly heat dressing over a medium-low heat.
Place the Squash croquettes over the assembled salad and drizzle with the warm Maple Ranch Dressing. Serves 4. Enjoy!

Nutrition Facts : Calories 657.8, Fat 39.3, SaturatedFat 11.7, Cholesterol 101.9, Sodium 1039.4, Carbohydrate 60.5, Fiber 5.2, Sugar 28.5, Protein 18.5

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