HARVEST SALAD
Make and share this Harvest Salad recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 10m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion; set aside.
- In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
- Taste, and adjust amounts to suit your liking.
- Pour over the salad and toss to coat.
Nutrition Facts : Calories 212.3, Fat 17.6, SaturatedFat 3.4, Cholesterol 7.2, Sodium 179.3, Carbohydrate 11.4, Fiber 3.9, Sugar 4.8, Protein 4.5
AUTUMN HARVEST SALAD
This autumn salad is worthy of a dinner party, with apples, Gorgonzola cheese, and a homemade creamy honey-cider vinaigrette.
Provided by LaurenSyd
Categories Salad Green Salad Recipes
Time 2h20m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk vinegar, honey, mustard, mayonnaise, salt, pepper, lemon juice, and red pepper flakes together in a large bowl. Chill dressing in the refrigerator for at least 2 hours before serving.
- Layer spring mix, apple, Gorgonzola cheese, walnuts, cranberries, and red onion in a serving dish. Toss with dressing and serve immediately.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 38.5 g, Cholesterol 22.7 mg, Fat 23.3 g, Fiber 4 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 976.1 mg, Sugar 27.9 g
FALL HARVEST SALAD
Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! -Taste of Home Cooking School
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside., In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool., In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.
Nutrition Facts :
HARVEST SALAD
Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.
Provided by Anonymous
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g
More about "harvest salad recipes"
KALE HARVEST SALAD RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanEstimated Reading Time 3 minsCategory SaladTotal Time 45 mins
- In a small bowl, whisk together olive oil, orange juice, mustard, shallots, salt, and black pepper until fully combined.
HARVEST SALAD | VEGETABLES RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 6-8Calories 310 per servingCategory Sides
- Remove and reserve the seeds. Cut each half into quarters and lay the pieces in a roasting tray.
HARVEST SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 50 minsServings 6-8
- Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes. Remove from oven, and cool in pan 10 minutes.
- Meanwhile, pulse poppy-seed dressing and cranberries in a blender 3 to 4 times or until cranberries are coarsely chopped.
- Toss together squash, gourmet salad greens, and next 3 ingredients on a large serving platter. Serve with dressing mixture.
FALL HARVEST SALAD WITH APPLE CIDER VINAIGRETTE DRESSING
From withsaltandwit.com
Servings 6-8Estimated Reading Time 4 mins
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
HARVEST SALAD (COBB STYLE) RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (5)Total Time 22 minsCategory Condiment, SaladCalories 860 per serving
- Heat a skillet to medium-low heat. Melt the butter in the skillet, then add the pecans. Sprinkle the pecans with the ground mustard, garlic powder, paprika and salt and toss to coat. Sauté for 3-5 minutes, stirring regularly to toast. Be careful not to burn the pecans.
- Pile the chopped romaine on a large platter. Arrange the chopped chicken, roasted butternut squash, bacon, pecans, eggs and avocados in rows on top of the romaine.
- Preheat the oven to broil. Place the poblano pepper on a small baking sheet and set it on the top rack in the oven. Check the pepper every 1-2 minutes, turning when the skin is black and blistered. Remove the poblano from the oven when it’s black on all sides. Place the pepper in a zip bag and allow it to steam for 10 minutes.
- Cut the corn off the cobs and place in the blender. Add the garlic clove, lime juice, salt, and cumin. Once the pepper has steamed, removed the papery skin, stem, and seeds. Place the poblano flesh in the blender.
HARVEST SALAD - FALL SALAD WITH APPLES, CRANBERRIES, MAPLE ...
From mamagourmand.com
4.4/5 (18)Total Time 15 minsCategory Appetizer, SaladCalories 268 per serving
- Place all dressing ingredients in a lidded jar. Shake vigorously until dressing is creamy and emulsified. Refrigerate until ready for use.
- Put spring mix in a large serving bowl and place remaining ingredients on top. Pour desired amount of dressing over salad and toss to combine.
HARVEST SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 216 per servingTotal Time 35 mins
- Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes. Transfer to a bowl and let cool.
- Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar. Drizzle in oil, then whisk until well combined.
- In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries. Pour in dressing; toss to combine. Top with toasted pecans and serve.
FALL HARVEST SALAD - ERIN LIVES WHOLE
From erinliveswhole.com
5/5 (33)Total Time 45 minsCategory DinnerCalories 327 per serving
- After 20 minutes, take sweet potatoes out of the oven, toss, and then add the chicken to the same pan as the sweet potatoes. Bake both for another 16-18 minutes or until chicken reaches 165F.
HARVEST SALAD WITH KALE & APPLES | HEALTHY FALL SALAD RECIPE
From lifemadesweeter.com
Ratings 5Category SaladCuisine AmericanTotal Time 30 mins
- Make the vinaigrette by adding avocado oil, apple cider vinegar, orange juice (or lemon juice), Dijon mustard, thyme, salt and black pepper in a mason jar or bowl and shake or whisk to combine. Add sweetener of choice depending on what diet you are following. For a paleo friendly sweetener, use maple syrup and for low carb / keto - you can use 1-2 drops of liquid monk fruit or stevia.
- Add kale and 1 tablespoon of vinaigrette to a large bowl. Massage leaves for 2-3 minutes, until leaves have softened. Add endive and another 1 tablespoon of dressing and toss to combine. Allow to sit while you prepare the other ingredients.
- Preheat oven to 400 F. Spread pumpkin on a parchment lined baking sheet in a single layer. Drizzle with 1 teaspoon olive oil and 1/4 teaspoon salt. Roast for 25-35 minutes until tender. (If you have an air fryer - you can also air fry for 15-20 minutest at 400F). Let cool.
HARVEST SALAD - SOUTHERN LIVING
From southernliving.com
Total Time 35 mins
- Preheat oven to 450°F. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, 1 ½ teaspoons of the salt, and ¼ teaspoon of the pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until liquid is smooth and combined. Set aside.
- Toss together squash, Brussels sprouts, and remaining 1 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil on a large rimmed baking sheet until combined. Roast in preheated oven until tender and browned, about 20 minutes, rotating baking sheet halfway through cook time.
- Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with pecans and Parmesan. Drizzle with remaining vinaigrette.
FALL HARVEST SALAD WITH APPLE CIDER VINAIGRETTE - AS EASY ...
From aseasyasapplepie.com
Ratings 8Category SaladCuisine AmericanTotal Time 30 mins
- Preheat the oven to 400°F (200°C). On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 16 minutes, flipping halfway through cooking, until the squash is tender. Remove from the oven and let it cool completely.
- Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered. When it starts to boil, reduce the heat to medium-low, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
- Whisk all the ingredients together in a bowl (or shake together in a mason jar) until combined. Taste and adjust the salt and pepper.
- Place the kale in a large bowl and pour half of the vinaigrette over the top. Use your hands to gently massage the dressing into the kale for about 30 seconds, until it starts to soften.
HARVEST FALL SALAD - GRANDBABY CAKES
From grandbaby-cakes.com
4.6/5 (26)Total Time 18 minsCategory SaladCalories 151 per serving
SEASONAL HARVEST SALAD - APAIGEOFPOSITIVITY
From apaigeofpositivity.com
5/5 (5)Category Appetizer, DinnerCuisine AmericanTotal Time 50 mins
- In a sauce pan, cook the couscous or quinoa (or desired grain) according to box intructions. Once completed cooking, let cool for 10-15 minutes.
- Peel and dice a butternut squash. Coat with 2 tablespoons of olive oil and some salt and pepper. Roast in the oven at 425 degrees F for 20-25 minutes, stirring occasionally. Once completed cooking, let squash cook for 10-15 minutes.
- While the grain & roasted butternut squash is cooking, get to chopping. Slice the apple, halve the grapes, chop the celery, and dice the onion. Add all of the ingredients into a salad bowl. Fold in chopped dried cranberries and pumpkin seeds.After the butternut squash and couscous has cooled, it gets added into the salad bowl. Stir together.
AUTUMN FALL HARVEST SALAD RECIPE - WICKED SPATULA
From wickedspatula.com
4.8/5 (6)Total Time 15 minsCategory SaladCalories 283 per serving
- Dice the sweet potato and beets into small cubes, toss with the olive oil and distribute evenly across a sheet pan. Roast for 10-15 minutes or until tender.
- Top the lettuce with roasted vegetables, cranberries, and pecans. Drizzle with dressing and serve.
FALL HARVEST SALAD - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
5/5 (7)Total Time 30 minsCategory Main CourseCalories 390 per serving
HARVEST SALAD - WEELICIOUS
From weelicious.com
- 2. Place the squash on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast 20 minutes, until fork tender. 3. Place the arugula in a big salad bowl, top with the roasted squash, persimmons, pomegranate seeds, and apples. 4. In a small mason jar with a tight-fighting lid, combine the shallot, reduced balsamic vinegar, and olive oil. Shake to combine well. 5. Drizzle the dressing onto the salad and toss to combine.
HARVEST COBB SALAD - DAMN DELICIOUS
From damndelicious.net
5/5 (6)Estimated Reading Time 3 minsServings 4
RECIPES - HARVEST SALAD WITH WARM BACON VINAIGRETTE ...
From applegate.com
Servings 4-6Total Time 1 hrCategory Salad
HARVEST SALAD RECIPE | COZYMEAL
From cozymeal.com
Category Side DishCalories 220 per servingTotal Time 15 mins
DELICIOUS & QUICK HARVEST SALAD RECIPE - CRUNCH PAK
From crunchpak.com
Estimated Reading Time 2 mins
APPLE HARVEST SALAD {WITH HOMEMADE VINAIGRETTE!} | LIFE ...
From lifemadesimplebakes.com
5/5 (6)Total Time 5 minsCategory SaladCalories 1113 per serving
FALL HARVEST SALAD - A FAMILY FEAST®
From afamilyfeast.com
Reviews 3Category SaladCuisine AmericanTotal Time 25 mins
HARVEST SALAD - DIABETESFOODHUB.ORG
From diabetesfoodhub.org
6/10 (3)Category Salads, Sides, Vegan, VegetarianServings 4Calories 180 per serving
TURKEY HARVEST SALAD RECIPE | RANDA NUTRITION
From randaderkson.com
5/5 (2)Calories 631 per servingCategory Salad
APPLE HARVEST SALAD RECIPE - TASTINGTABLE.COM
From tastingtable.com
5/5 (15)Calories 271 per servingCategory Lunch, Side
HARVEST FALL SALAD RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
1.3/5 (6)Servings 6Cuisine AmericanCategory Salad
VEGAN ITALIAN FARRO SALAD - HARMLESS HARVEST | ORGANIC ...
From harmlessharvest.com
35 FALL SALAD RECIPES TO ENJOY ALL SEASON | TASTE OF HOME
HARVEST SALAD - CANADIAN LIVING
From canadianliving.com
SWEETGREEN SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPES - HARVEST FRESH
From harvest-fresh.ca
RECIPES - HALF BAKED HARVEST
From halfbakedharvest.com
HARVEST SALAD: COLOURFUL SIDE DISH LOADED WITH CRUNCH AND ...
From thesouthafrican.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #lunch #main-dish #salads #side-dishes #eggs-dairy #vegetables #easy #no-cook #vegetarian #cheese #dietary #low-sodium #low-carb #low-in-something #technique
You'll also love