Autumn Tossed Salad Recipes
YOUR BASIC TOSSED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
AUTUMN TOSSED SALAD
"When you take this wonderful salad to a holiday gathering or serve it at home, you will get rave reviews and many requests for the recipe," predicts field editor Edie DeSpain of Logan, Utah.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled., In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 327 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 164mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
AUTUMN FARMERS' MARKET SALAD
Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds.
Provided by Amelia Saltsman
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.
- A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.
AUTUMN TOSSED SALAD
Make and share this Autumn Tossed Salad recipe from Food.com.
Provided by carolinafan
Categories < 4 Hours
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, combine the lemon juice, sugar, onion, mustard and salt.
- While processing; gradually add oil in a steady stream.
- Stir in poppy seeds.
- Transfer to a small pitcher or bowl.
- Cover and refrigerate for 1 hour or until chilled.
- In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries.
- Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 321.3, Fat 24.4, SaturatedFat 5, Cholesterol 9.9, Sodium 150.6, Carbohydrate 22.9, Fiber 3, Sugar 15.2, Protein 6.3
AUTUMN SPINACH SALAD
For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. -Greta Igl, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 173 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
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.
More about "autumn tossed salad recipes"
10 BEST AUTUMN SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-07-29Category Recipe Roundup
- Autumn Chopped Chicken Salad. This delightful chicken salad is a chicken salad in the lettuce, veggies, and dressing sense of the words, not the “spread it on bread or crackers” version.
- Autumn Fruit Salad. If you’re looking for a salad that’s less savory and a lot more fruity, this recipe is the one for you. It takes 15 minutes to make, and there’s no cooking required.
- Autumn Kale Salad with Fennel, Honeycrisp, and Goat Cheese. Of the seven ingredients in the dressing for this salad, two of them are maple syrup and Dijon mustard.
- Autumn Crunch Pasta Salad. This 30-minute salad mixes elements from traditional, leafy green salads, a zesty, homemade dressing, poppy seeds, spinach, celery, and pecans with pasta for a leafy green pasta salad!
- Autumn Glow Salad. I’m not sure why this is called a glow salad. My guess is that it’s either: A.) Because it’s full of yellow, orange, and white ingredients, all the colors associated with glowing suns, moons, and stars.
- Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette. Speaking of rich, savory, and comforting salads, this one is high up on that list.
- Autumn Apple Salad. I love this sweet salad because it tastes marvelous and is colorful and gorgeous to boot. It’s primarily sweet, but the bacon, feta cheese, and spinach help tone that down a bit.
- Fall Harvest Spinach Salad. This vibrant salad features plenty of greens, oranges, and brownish-reds, and it’s full of flavorful fall ingredients. Containing butternut squash, cooked quinoa, pumpkin seeds, apples, dried cranberries, and spinach, it’s hearty, healthy, and high in protein and fiber.
- Autumn Pear Salad with Candied Walnuts and Balsamic Vinaigrette. The hardest part of making this salad is mixing up the balsamic vinaigrette dressing, but you can do that early and eliminate most of your work.
- Autumn Pearl Couscous Salad with Roasted Butternut Squash. This salad is dense and filling and somehow manages to be both sweet and full of garlic and herb flavor simultaneously.
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From thespruceeats.com
Author Cathy JacobsPublished 2013-10-10Estimated Reading Time 5 mins
- Colorful Autumn Salad. Here's an essential colorful autumn salad that makes a healthy weeknight addition wonderful Thanksgiving side dish. Dried fruit is a pretty and flavorful way to make a green salad extra special—for this one, chopped dried apricots and cherries add a burst of tart sweetness, beautiful color, and lovely chewy texture.
- Pear Salad With Walnuts and Gorgonzola. You'll never go wrong adding this pear salad with walnuts and gorgonzola to your fall dinner menu. With fresh fruit slices, chewy raisins, crunchy walnuts, and creamy nuggets of Gorgonzola cheese tossed in a simple lemon and rice vinegar dressing, it's a tasty salad to enjoy as a special first course or served in larger portions for a lighter lunch or dinner.
- Kale and Golden Beet Salad With Tahini-Lemon Dressing. For a kale salad chock full of stunning fall ingredients, look no further than this kale and golden beet salad with tahini-lemon dressing recipe.
- Roasted Cauliflower Salad With Pomegranate. Roasting cauliflower adds a nice nutty flavor and welcome crispiness to the autumn vegetable. This robust roasted cauliflower salad with pomegranate combines florets with pomegranate seeds, red onion, pistachios, lemon juice, and fresh parsley for a wonderful mix of color, texture, and flavor.
- Fig and Kale Salad. Fall is the main season for figs, meaning these delicious fruits are available again for adding pizzazz to our greens. Make the most of fresh figs in this fig and kale salad, which combines the fruit with carrots, zucchini, avocado, and flax seeds.
- Quinoa Salad With Fresh Mint and Parsley. Nutty, protein-rich quinoa is seasoned with fresh mint, parsley, lemon juice, and green onions in a nutritious quinoa salad with fresh mint and parsley that will also appeal to vegetarians and vegans.
- Beet Salad With Spinach and Honey Balsamic Vinaigrette. Cooked beets are the colorful base of this tasty beet salad with spinach and honey balsamic vinaigrette also featuring crispy diced bacon, fresh spinach leaves, and crunchy pecans or walnuts.
- Steak Salad. Here's a satisfying steak salad that feels like a treat to eat and you can make in just 15 minutes. It's also a surprisingly budget-friendly way to stretch one eight-ounce steak into a full meal for two people this fall.
- Fall Apple, Walnut and Blue Cheese Salad. Fall fruits add delicious flavor and texture to this sophisticated fall apple, walnut and blue cheese salad. Fresh chopped apples and pears are combined with dried cranberries, blue cheese, walnuts, red onion, and mixed greens.
- Couscous Salad. A couscous salad is a versatile, healthy choice that can be easily customized with your favorite chopped fall vegetables. Enjoy it as a side dish for grilled meat, roasted chicken and fried fish—or as a nutritious take-to-work lunch, bulked up with some added greens.
CHOPPED AUTUMN SALAD WITH APPLE CIDER DRESSING
Instructions. 1. Combine all dressing ingredients in a jar, cover, and shake well. Set aside. In a large bowl combine lettuce, apples, pears, bacon, onion, cranberries, and feta cheese. Add walnuts to a medium pan and stir over medium heat on the stove for 1 …
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From eatingbirdfood.com
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AUTUMN CHOPPED SALAD - IOWA GIRL EATS
Directions. Lay bacon strips down on a folded paper towel on a microwave-safe plate, then cover with another folded paper towel. Microwave for 1 minute then rotate the plate 1/4 turn and microwave for 30 more seconds. Continue rotating and cooking in 30 second increments until the bacon is crisp, then let cool and chop up.
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20 BEST FALL SALAD IDEAS - EASY AUTUMN SALAD RECIPES
20 Easy Fall Salads to Make the Most of Harvest Season. When you need a break from all of those fall soups and casseroles, assemble a healthy fall salad. By Becca Miller and Kate Merker. Jun 29 ...
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AUTUMN CHOPPED SALAD WITH ROASTED SWEET POTATOES - LAST …
Instructions. Preheat the oven to 400 degrees F. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Roast for 25-30 minutes until the sweet potatoes are tender and slightly browned at the edges. In a large bowl, combine the romaine, kale ...
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1/2 c. Good Season Italian. In large salad bowl, pour 1/4 cup salad dressing and add half of the blue cheese. Mash the cheese into the dressing; blend until smooth. Add lettuce, apple slices and onions. Crumble remaining blue cheese on top. At serving time, toss well with remaining salad dressing. Add more dressing if desired.
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To prepare the Apple Butter Vinaigrette: Combine all of the ingredients in a jar with a lid. Shake vigorously until completely combined. The dressing can be prepared up to a week in advance and stored in the refrigerator until ready to use. To assemble the salad, place mixed greens in a large serving bowl. Add cranberries, blue cheese, and apple.
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Autumn Salads . Take a trip to your local farmers’ market, then head home and toss a salad using fresh autumn produce. To inspire you, we feature recipes that showcase the season’s bounty. Harvest Salad with Blue Cheese and Roasted Pears > Endive Salad with Persimmon and Pomegranate > Cabbage, Asian Pear and Grape Salad with Cider Vinaigrette > Trout, …
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Put the shallot in a small bowl with the sumac, vinegar and an eighth of a teaspoon of salt. Mix together with your hands, so the sumac …
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Step 2 Toss the diced butternut squash in olive oil and salt and pepper. Place on a sheet pan in an even layer. Roast for 20 minutes in the oven until the squash is fork tender. Remove and set aside. Step 3 Cook the pearl couscous according to package, drain any excess liquid and cool. Set aside. Step 4 Saute the mushrooms in a pan with 2 ...
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AUTUMN HARVEST HONEYCRISP APPLE AND FETA SALAD.
Sprinkle the nuts with sea salt. 3. Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils. 4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed. 5. Pour the vinaigrette over the salad, tossing to combine.
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FALL TOSSED SALAD RECIPES - THERESCIPES.INFO
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Pear: Pears are one of my favorite autumn fruits Slice them thinly for sweetness and a deliciously grainy texture. Dressing: Olive oil, apple cider vinegar, maple syrup, garlic, thyme, salt and pepper. How to Make Autumn Pear Salad Make the dressing. Add the ingredients for the dressing to a food processor. Blend til smooth and set to one side.
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In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese. In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together. Pour the dressing on the salad and toss to combine. Serve immediately.
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When the weather turns toward autumn and winter, the crisp, light salads of summer tend to go by the wayside in favor of more substantial fall and winter salads that incorporate seasonal produce like butternut squash, sweet potatoes, Brussels sprouts and more. 22 Simple Fall and Winter Salads. Spinach Salad with Warm Bacon-Mustard Dressing.
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AUTUMN TOSSED SALAD | RECIPE | GREEN SALAD RECIPES, TOSSED SALAD, …
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AUTUMN SALAD WITH ROASTED SWEET POTATOES AND MAPLE CIDER …
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AUTUMN CHOPPED SALAD WITH CREAMY POPPYSEED DRESSING
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From eatwell101.com
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