Best Autumn Apple Salad Recipes

AUTUMN APPLE SALAD II

Steps:

• In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

AUTUMN APPLE SALAD

Steps:

• In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. , Fold in apples, nuts, celery and whipped topping. Pour into a 9-in. square baking pan. Refrigerate until firm. Cut into squares and serve on lettuce leaves.

AUTUMN CHICKEN, WALNUT AND APPLE ROMAINE SALAD

Steps:

• Cook pasta according to package directions. Drain and cool.
• Preheat oven to 350°F. Season chicken with onion powder and Mrs. Dash® seasoning. Place in oven-proof baking dish. Roast for 25-30 minutes.
• Blend dressing and cinnamon together in a small bowl.
• In a large salad bowl, mix Fresh Express® Hearts of Romaine, pasta and apple slices with dressing mixture. Portion equally on four large plates. Slice chicken breasts into half-inch strips and portion equally on top of the four salads. Mix walnuts and Craisins® together into small bowl. Sprinkle evenly on top of each platter.

APPLE, POMEGRANATE, CANDIED WALNUT AUTUMN SALAD

Steps:

• 1. Toast walnuts in preheated 250 degree oven for 15 minutes until golden brown. 2. Place a 2 quart saucepan over a medium heat. Add peanut oil, heat to 350 degrees F. 3. Blanch nuts in boiling water for about one minute. 4. Remove and toss with powdered sugar. 5. Carefully with a slotted spoon drop the coated nuts into the 350 degree oil. 6. Cook for 30 seconds until crisp and golden. Remove with slotted spoon and place on paper towel lined cookie sheet. 7. Once cooled roughly chop nuts, and reserve. 8. Combine the vinagrette ingredients. The dijon mustard, chopped thyme, shallots, balsamic vinegar. Whisk together. 9. Continue to whisk while adding the oils into your mustard base. This may take five minutes. 10. Toss salad ingredients together in large bowl. 12. Arrange the nuts and the cheese around the inner board of the plate. Place greens at base in center. Crumble roquefort over the top and place the caramelized walnuts on top.

AUTUMN CHOPPED SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• in a large bowl, mix lettuce, cranberries, walnuts, pears, and cheese crumbles, tossing gently to mix. Drizzle with Apple cider vinegar. Serve at once.
• For the vinaigrette, in the container of an electric blender, mix the Apple cider, vinegar, honey, mustard, shallots, salt, and pepper. Process until blended. With blender running, add olive oil in a slow, steady stream. Process until blended. Makes about 2 cups. Salad serves 8 to 10.

AUTUMN APPLE SALAD II

Steps:

• In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

AUTUMN APPLE PEPITA SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
• Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
• Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously.
• Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

AUTUMN APPLE SALAD

Steps:

• In a medium saucepan over medium heat, boil the pineapple and sugar 3 minutes. Mix in the lemon gelatin mix, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10 to 15 minutes.
• Gently fold the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 inch square pan. Refrigerate 4 hours, or until firm.

AUTUMN CHOPPED SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• Add all the dressing ingredients to a jar with a lid, seal, and shake. (You can make ahead and store in the refrigerator for 2-3 days.)
• Add all the salad ingredients to a large bowl, lightly drizzle the dressing over the top (add less than you think you need), and toss. Serve with extra dressing on the side.

DAISY'S AUTUMN APPLE SALAD [109]

Steps:

• In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

AUTUMN APPLE SALAD WITH POMEGRANATE

Steps:

• 1. Heat oil in small skillet over low heat. Add shallot, and saute 4 minutes, or until soft. Remove from heat; stir in vinegar and honey. Season with salt and pepper. 2. Combine salad mix and apple slices in large salad bowl. Drizzle with half of shallot dressing, and toss to coat. Divide salad among servings. Top with goat cheese, pomegranate seeds, and remaining dressing.

AUTUMN APPLE SALAD

Steps:

• 1. Bring pineapple and sugar to a boil and then boil for 3 minutes.
• 2. Remove from stove and stir in your jello till dissolved. Then stir in your cheese.
• 3. Let mixture cool and then fold in your apples, celery and whipped topping.
• 4. Fold in the nuts and you are ready to refrigerate till time to serve.

AUTUMN APPLE SALAD

Steps:

• Combine onion through cheese in a large bowl.
• Shake dressing ingredients together in a jar and drizzle over salad.
• Toss to coat.

AUTUMN APPLE SALAD

Steps:

• In a saucepan combine sugar, jello and pineapple.
• Boil for 3 minutes.
• Remove from heat.
• Add cream cheese.
• Stir until mixture is thoroughly combined.
• Cool.
• Fold in nuts, apples, celery and whipped topping.
• Pour into 9" square pan and chill until firm.

DAISY'S AUTUMN APPLE SALAD

Steps:

• In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

AUTUMN APPLE SALAD

Steps:

• Combine pineapple with it's juice and sugar in saucepan.
• Bring to boil and boil for 3 minutes.
• Remove from heat.
• Add jello and stir until dissolved.
• Add cream cheese and mix well.
• Let cool.
• Fold in apples, nuts, celery and whipped topping.
• Pour into 9 inch square pan and chill until firm.
• Cut into sqares and serve on lettuce leaves (optional).

AUTUMN APPLE SALAD

Steps:

• 1. Mix apples, grapes, celery, walnuts or pecans, raisins and marshmallows in a large bowl.
• 2. In a separate bowl mix miracle whip, 2 T. sugar until sugar disolves. Fold in whipped topping. Pour over fruit mixture and mix to coat. Chill 2 hours before serving. Store in air tight container in the refridgerator.

AUTUMN APPLE SALAD

Steps:

• 1. In saucepan, combine pineapple and sugar. Bring to a boil and boil for three minutes. Add gelatin and stir until dissolved. Add cream cheese, Stir until combined, cool. Fold in apples, nuts, celery and whipped topping. Pour into 9 inch square baking pan, chill until firm. Cut into squares and serve on lettuce leaves.

AUTUMN APPLE SALAD

Steps:

• In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

AUTUMN APPLE SALAD II RECIPE

Steps:

• In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.