As the leaves begin to change color and the air turns crisp, it’s time to celebrate the bounty of the autumn harvest with a delicious salad. From sweet and savory roasted vegetables to fresh and crunchy apples and pears, there are endless possibilities for creating a flavorful and nutritious autumn harvest salad. Whether you’re looking for a light lunch or a hearty dinner, these recipes will help you make the most of the season’s best ingredients.
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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
ROASTED AUTUMN HARVEST SALAD
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
- Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
- Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
- Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
- Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.
Tips:
- Use fresh, seasonal ingredients. This will ensure that your salad is packed with flavor and nutrients.
- Choose a variety of colors and textures. This will make your salad more visually appealing and interesting to eat.
- Don't be afraid to experiment with different flavors. Autumn is a great time to try new fruits and vegetables, so have fun and see what you like.
- Make sure to wash your fruits and vegetables thoroughly before using them. This will help to remove any dirt or bacteria.
- Use a light dressing. You don't want to overpower the flavors of the salad with a heavy dressing.
- Serve your salad immediately after making it. This will help to preserve the freshness of the ingredients.
Conclusion:
Autumn is a great time to enjoy a delicious and healthy salad. With so many fresh, seasonal ingredients available, you're sure to find a recipe that you'll love. So next time you're looking for a light and refreshing meal, give one of these autumn harvest salad recipes a try. You won't be disappointed!
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