Autumnmaindishsalad Recipes
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 MAIN DISH SALAD
Main dish salads aren't just for summer. This tasty salad presents the flavors of fall greens, fruits, and nuts for your family's enjoyment. Serve it with bread, biscuits, or cornbread. Or load it into wraps for a portable lunch. For the best apples check your local orchard for regional varieties in season. Those who don't eat pork can substitute smoked turkey. "Cooking" time is time to sit and blend the flavors.
Provided by 3KillerBs
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Toss all salad ingredients together in a large bowl.
- Prepare dressing if necessary. Dress salad to taste. I'd use ~1/4 cup but some may like it stronger.
- Let sit for 10 minutes to blend flavors and toss again.
Nutrition Facts : Calories 207.7, Fat 10.8, SaturatedFat 2.1, Cholesterol 39.4, Sodium 1154.2, Carbohydrate 9.9, Fiber 2.2, Sugar 6.7, Protein 18.6
AUTUMN SALAD
Elegant and different salad full of carrots, pecans, pears, and raisins. Great any time of year!
Provided by Allana
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
- Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
- Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 38.4 g, Cholesterol 15.6 mg, Fat 16.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 202.2 mg, Sugar 29 g
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