AUTUMN HARVEST SALAD
This autumn salad is worthy of a dinner party, with apples, Gorgonzola cheese, and a homemade creamy honey-cider vinaigrette.
Provided by LaurenSyd
Categories Salad Green Salad Recipes
Time 2h20m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk vinegar, honey, mustard, mayonnaise, salt, pepper, lemon juice, and red pepper flakes together in a large bowl. Chill dressing in the refrigerator for at least 2 hours before serving.
- Layer spring mix, apple, Gorgonzola cheese, walnuts, cranberries, and red onion in a serving dish. Toss with dressing and serve immediately.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 38.5 g, Cholesterol 22.7 mg, Fat 23.3 g, Fiber 4 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 976.1 mg, Sugar 27.9 g
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.
SHALLOT VINAIGRETTE FOR ROASTED AUTUMN HARVEST SALAD
Serve this vinaigrette along with the delicious Roasted Autumn Harvest Salad from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Combine vinegar, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.
AUTUMN HARVEST SALAD WITH MAPLE MUSTARD VINAIGRETTE
Steps:
- Dressing: Blend vinegar, maple syrup, thyme, and mustard in a bowl. Slowly add olive oil while whisking to combine. (This can also be made in a blender) Salad: Chop, wash, and spin dry lettuce. Place into a large salad bowl. Core and thinly slice apple, thinly slice the red onion, shred cheddar cheese, and add to salad bowl along with dried cranberries and walnuts. Toss with dressing and serve immediately. Variations: adding thinly sliced celery or thinly sliced fennel is nice as well. Protein of choice can be added to make a more substantial main course. If you have walnut oil, it makes a great substitution for the olive oil in the salad dressing.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love