ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD
Steps:
- Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
- Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
- Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
- Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.
CHICKEN AND APPLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
- Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.
Nutrition Facts : Calories 754 calorie, Fat 53 grams, SaturatedFat 12 grams, Cholesterol 149 milligrams, Sodium 910 milligrams, Carbohydrate 19 grams, Fiber 8 grams, Protein 54 grams
APPLE WALNUT SALAD
Apples, walnuts, and cranberries in a creamy sauce make an excellent side dish for Thanksgiving or Christmas dinners!
Provided by Shana
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
- Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
- Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.
Nutrition Facts : Calories 459.2 calories, Carbohydrate 53.9 g, Cholesterol 31.2 mg, Fat 26.8 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 7.8 g, Sodium 105.2 mg, Sugar 41.9 g
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS
Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.
Provided by Florence Fabricant
Categories easy, salads and dressings, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
- Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
- Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 13 grams, TransFat 0 grams
APPLE, BEET AND WALNUT SALAD
This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving.
Provided by Jenny Sanders
Categories Apple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash but do not trim the beets.
- Boil them until tender and remove them to cold water.
- (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
- Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
- Core and chop the apples.
- Wash, dry, and tear up the lettuce.
- Arrange it on plates with the apples, beets and nuts over it.
- Drizzle the dressing over the salads.
Nutrition Facts : Calories 190.7, Fat 13.2, SaturatedFat 1.2, Sodium 62.5, Carbohydrate 18.2, Fiber 4.1, Sugar 12.3, Protein 3.5
KALE AND APPLE SALAD
Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams
ENDIVE, WALNUT AND APPLE SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small bowl beat the olive oil and vinegar together.
- In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 3 grams
APPLE WALNUT SALAD
The pumpkin seeds and homemade dressing make this salad so special-and healthy, too. Add leftover turkey and you've got a main-dish salad. -Bjorg Martin, Noblesville, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (2/3 cup dressing).
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the honey, vinegar and oil; set aside. Just before serving, place romaine and spinach in a large bowl; drizzle with dressing and toss to coat. Sprinkle with toppings.
Nutrition Facts : Calories 227 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 111mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 8g protein.
CHICKEN SALAD WITH APPLES & WALNUTS
A little spin on the classic chicken salad. I found this recipe in a Schwan's Home Service Catalog. The only real reason it caught my attention is because they served it in Oranges and it looked good - otherwise I probably would not have even taken a second look. I am glad I did ... this is yummy!
Provided by Pvt Amys Mom
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together prepared chicken, mayo, celery, onion, apples, nuts and pepper.
- It looks great if you serve it in an orange peel and it is easy to clean up!
Nutrition Facts : Calories 1732.1, Fat 112.3, SaturatedFat 23.1, Cholesterol 401.8, Sodium 1244.1, Carbohydrate 54, Fiber 6.3, Sugar 23.4, Protein 127.4
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
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