Harvest Salad Recipes

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AUTUMN HARVEST SALAD



Autumn Harvest Salad image

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

⅓ cup apple cider vinegar
⅓ cup honey
⅓ cup Dijon mustard (such as Grey Poupon Country Mustard™)
⅓ cup mayonnaise
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ lemon, juiced
1 pinch red pepper flakes
1 (12 ounce) bag spring mix greens
1 Fuji apple, sliced into very thin wedges
¾ cup crumbled Gorgonzola cheese
⅔ cup roughly chopped walnuts
⅔ cup dried cranberries
½ red onion, thinly sliced

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



Fall Harvest Salad image

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

VINAIGRETTE:
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons minced chives
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup half-and-half cream
SALAD:
1 tablespoon butter
1 cup pecan halves
1 tablespoon sugar
2 medium pears, thinly sliced
2 cups torn leaf lettuce

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



Harvest Salad image

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

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

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

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Top Asked Questions

What do you put in harvest salad?
Harvest Salad is the perfect fall salad recipe with fresh greens, candied pecans, crisp apples, dried cranberries, and tangy blue cheese all tossed together in a deliciously easy maple vinaigrette dressing. Autumn Harvest Salad recipe has been served countless times in our family.
What is the best salad recipe to make at home?
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.
How do you make salad dressing with vinegar and mustard?
Meanwhile, make your dressing by combining the vinegar, extra virgin olive oil, mustard and seasoning in a small jug or jam jar. Mix well. Dress the roasted veg while still warm so they soak up all the dressing, then pick and sprinkle over the herb leaves, and reserved fennel tops.
How do you make an autumn chopped salad?
Okay, let’s get to the easy to follow directions for this autumn chopped salad: Roast the root vegetables. Dice and roast the sweet potatoes and beets. Prepare the dressing. Whisk together maple syrup, vinegar, mustard, and olive oil. Add salt and pepper to taste. Assemble the salad.

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