Best 20 Harvest Salad Recipes

HARVEST SALAD

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.

FALL HARVEST SALAD

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.

FALL HARVEST FRUIT SALAD

Steps:

• Coat pears and apples in lemon juice.
• Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

HARVEST SALAD WITH LIME-CURRY DRESSING

Steps:

• In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.

AUTUMN HARVEST SALAD

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.

FALL HARVEST SALAD SUPREME RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
• On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
• Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10-15 minutes.
• While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
• Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
• Serve with the remaining dressing alongside.
• Enjoy!

PEAR HARVEST SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.

FALL HARVEST SALAD RECIPE BY TASTY

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!

HARVEST SALAD WITH CHERRY VINAIGRETTE

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,

CONTEST-WINNING FALL HARVEST SALAD

Steps:

• Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat., Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature., In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes., In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately.

SICILIAN HARVEST SALAD

Steps:

• Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.
• Put the raisins, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.
• Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.
• Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.

ROASTED AUTUMN HARVEST SALAD

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.

ORCHARD HARVEST SALAD

Steps:

• Mix lettuce, pear slices, pecans, cherries, and Gorgonzola cheese together in a large bowl. Pour vinaigrette over the salad and toss to coat.

APPLE HARVEST CRUNCHY CRISP SALAD

Steps:

• 1. Combine Mayonaise and Sugar together, Stirr well til sugar is disolved. set aside
• 2. In a large Bowl chop apples into salted water, to help retain their color, when chopped, drain well. toss on to paper towel to drain & pat with paper towels the excess water.. Return to Bowl the Drained apples. Add Chopped celery, raisins, and nuts, toss well.
• 3. Add the Mayonaise that was set aside, and Toss well. Cover and Chill well in refer, until serving time. Serves about 15-20
• 4. Tip/Hint: for Kids Lunches, I have taken a flour Tortillas, Drizzled Honey and Cinnamon and Sugar then Spooned apple salad into them, then Rolled then up for Kids lunches. Wrap with Saran wrap. also added Peanut Butter, Cinn. & sugar then apple Salad rolled up, Kids love them. Garanteed to be eaten!!

THAI HARVEST RED RICE SALAD

Steps:

• Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.
• Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette.
• When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.

HARVEST SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
• Arrange greens on individual plates.
• Top with some of each; apple, walnuts and cheese.
• Drizzle lightly with dressing.
• For the dressing, combine all the ingredients in a jar and shake until well blended.

SUMMER HARVEST CHICKEN-POTATO SALAD

Steps:

• In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
• Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
• Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.

HARVEST CHOPPED SALAD

Steps:

• In large bowl, carefully toss all ingredients; transfer to serving bowl or plate.
• Garnish with extra chèvre and dried cranberries, if desired. Serve immediately.

HARVEST FRUIT SALAD

Steps:

• 1. Fill a large mixing bowl with very cold water to help peel your pomegranate. Slice off the top and score the outside like an orange. Submerge into the cold water and gently pull sections apart, using your thumbs to brush the seeds off the peel. The peels and membranes float which helps to separate them from the seeds. Strain.
• 2. Cube the apples and pears.
• 3. Add the apples, pears, pom seeds, craisins, golden raisins, and nuts to a large mixing bowl.
• 4. Pour half the vinaigrette and toss.
• 5. Add the rest of the vinaigrette a little at a time until everything is lightly coated.

HARVEST SPRING SALAD WITH CRANBERRIES AND WALNUTS

Steps:

• 1. In large bowl, mix spring mix, walnuts, dried cranberries and feta. To make the dressing, mix all ingredients in a small bowl, stirring well with a whisk. Pour dressing over salad and toss to coat. Makes 6 to 8 servings Cooking the Costco Way