Fall Harvest Salad Recipe By Tasty

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FALL HARVEST SALAD SUPREME RECIPE BY TASTY



Fall Harvest Salad Supreme Recipe by Tasty image

Here's what you need: delicata squash, brussels sprouts, olive oil, McCormick® Salad Supreme seasoning, boneless, skinless chicken breasts, green leaf lettuce, lacinato kale, red apple, toasted pumpkin seeds, candied walnuts, apple cider vinegar, dijon mustard, McCormick® Salad Supreme seasoning, extra virgin olive oil

Provided by Jordan Kenna

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

1 delicata squash, halved lengthwise, seeded, and cut into 1-inch (2.54 cm) pieces
1 lb brussels sprouts, outer leaves and stems removed, halved lengthwise
3 tablespoons olive oil, divided
4 tablespoons McCormick® Salad Supreme seasoning, divided
2 boneless, skinless chicken breasts
1 head green leaf lettuce, sliced into 1-inch (2.54 cm) strips
1 bunch lacinato kale, ribs removed and sliced into 1-inch pieces
1 red apple, cored and diced
¼ cup toasted pumpkin seeds
½ cup candied walnuts, roughly chopped
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon McCormick® Salad Supreme seasoning
½ cup extra virgin olive oil

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!

Nutrition Facts : Calories 787 calories, Carbohydrate 53 grams, Fat 52 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams

FALL HARVEST SALAD



Fall Harvest Salad image

Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! -Taste of Home Cooking School

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

VINAIGRETTE:
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons minced chives
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup half-and-half cream
SALAD:
1 tablespoon butter
1 cup pecan halves
1 tablespoon sugar
2 medium pears, thinly sliced
2 cups torn leaf lettuce

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.

Nutrition Facts :

FALL HARVEST SALAD RECIPE BY TASTY



Fall Harvest Salad Recipe by Tasty image

This salad is full of all of your favorite fall flavors and colors, brought together with a delicious maple cider Dijon dressing. Wait to dress the salad until you are ready to serve so everything stays crisp!

Provided by Chris Salicrup

Categories     Sides

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 acorn squash
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaf
1 small head radicchio
1 bosc pear
4 cups fresh baby spinach
¼ cup dried cranberries
½ cup pecan, toasted and roughly chopped
¼ cup crumbled blue cheese
¼ cup pure maple syrup
¼ cup apple cider vinegar
1 ½ teaspoons dijon mustard
¼ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

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!

Nutrition Facts : Calories 273 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, Sugar 11 grams

FALL HARVEST CHICKEN SALAD



Fall Harvest Chicken Salad image

This fall harvest salad complements any meal with its sweet and smoky flavors. There are such wonderful colors and produce this time of year, so I love having a go-to fall harvest chicken salad recipe up my sleeve for any event. This recipe is perfect for a fancy luncheon, a hearty dinner or to serve as a healthy option during the holidays.

Provided by Kathleen Pope • The Fresh Cooky 2021

Categories     Salads and Dressings

Time 50m

Number Of Ingredients 19

2 chicken breasts (boneless and skinless (marinated in half apple cider vinaigrette for 60 minutes up to overnight) Optional)
1 small or medium butternut squash (about 6 cups, peeled, seeded and cut into ½ inch cubes)
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
1 cup quinoa (uncooked regular, red or other varieties))
2 cups vegetable stock (chicken broth and/or water)
1 teaspoon kosher salt
4 cups favorite greens (try Arugula, Baby Spring Mix or Chopped Kale (I used arugula and baby spring mix))
¼ cup dried cranberries
⅓ cup chopped pecans (roasted)
⅓ cup goat cheese or feta cheese crumbled
2 Honeycrisp or similar apples (washed and sliced into chunks or thin slices Or pears)
6-8 tablespoons pumpkin seeds toasted
¼ apple cider vinegar
1/4 cup extra virgin olive oil
¼ cup fresh squeezed orange juice
2 tablespoons Dijon mustard
2 tablespoons maple syrup (optional)
1 teaspoon kosher salt

Steps:

  • Preheat oven to 400-425 degrees F, in a large bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt and pepper. Spread in a single layer on a baking sheet covered with parchment paper for easy clean up. Bake 20-25 minutes until golden and tender. Allow to cool, store in fridge if making ahead.
  • Rinse quinoa and drain, combine quinoa, kosher salt, water and/or broth in small saucepan, bring to boil uncovered, reduce heat to low, cover and simmer for 20-30 minutes until liquid is absorbed and quinoa is light and fluffy. Set aside to cool, may be refrigerated overnight if making ahead.
  • Make Apple Cider Vinaigrette and Marinade
  • Mix all dressing ingredients in glass jar with lid and shake well until combined, or place in blender for a minute until emulsified. Refrigerate until ready to use.
  • Grill Apple Cider Chicken
  • Place chicken breasts in plastic baggie or glass dish and pour half the marinade/dressing, return to fridge to marinate for at least 60 minutesI found it easiest to grill the chicken ahead of time, use a grill pan or outdoor grill, grilling marinated chicken (discard marinade) for 6 minutes on medium heat per side. Allow to rest for 10 minutes. Can be made ahead, refrigerate once cooled.

Nutrition Facts : ServingSize 1 ounces, Calories 235 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 693 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 11 g

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