Best 3 Fall Salad With Maple Vinaigrette Recipes

FALL SALAD WITH MAPLE VINAIGRETTE

Fall Salad with Maple Vinaigrette image

This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons pure maple syrup (preferably Grade B)
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper
2 heads Belgian endive, halved, cored, and sliced
1 bunch watercress, thick stems removed
4 celery stalks, thinly sliced
1 apple, halved, cored, and thinly sliced
3 ounces crumbled blue cheese (such as Stilton)

Steps:

Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 9 g, Protein 9 g

AUTUMN BUTTERNUT AND KALE SALAD WITH MAPLE VINAIGRETTE

Autumn Butternut and Kale Salad with Maple Vinaigrette image

A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

4 cups butternut squash - peeled, seeded, quartered, and cut into 1/4-inch thick slices
1 cup thinly sliced red onion
1 cup pure maple syrup
1 teaspoon Mazola® Corn Oil
½ teaspoon Spice Islands® Thyme
¼ teaspoon Spice Islands® Fine Grind Black Pepper
4 cups thinly sliced kale
1 ½ tablespoons grated Parmesan or Romano cheese
1 ½ tablespoons chopped toasted pecans
1 tablespoon pure maple syrup
1 ½ teaspoons Mazola® Corn Oil
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
⅛ teaspoon Spice Islands® Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper

Steps:

Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 55.5 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 122.6 mg, Sugar 36.2 g

FALL SALAD WITH MAPLE-BALSAMIC DRESSING

Fall Salad with Maple-Balsamic Dressing image

An unusual mixture that creates a perfect fall salad!

Provided by Amber Tynan

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1 (10 ounce) package baby spinach leaves
1 ¼ cups diced apple
1 ¼ cups diced sharp Cheddar cheese
1 cup dried cranberries
1 cup chopped pecans
½ cup balsamic vinegar
¼ cup pure maple syrup
1 teaspoon Dijon mustard
¾ cup extra-virgin olive oil
salt and ground black pepper to taste

Steps:

Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.
Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.

Nutrition Facts : Calories 637.3 calories, Carbohydrate 37 g, Cholesterol 30.2 mg, Fat 52.1 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 11.2 g, Sodium 242.7 mg, Sugar 27.6 g