Fall Harvest Fruit Salad Recipes

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.

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.

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!