Best Autumn Salad Plate Moosewood Recipes

KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)

Kristina's Potato Salad (Revised Moosewood Recipe) image

This recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

6 medium potatoes, boiled in skins, cooled then cubed
2 hardboiled egg, chopped
1 medium bell pepper, diced (any colour)
3 -4 scallions, finely minced (whites and greens)
1 small cucumber, seeded and minced (peel if waxed)
1/2 cup parsley, finely minced (packed)
1/4 cup fresh dill, minced (packed, or 1 tblsp dried)
1 teaspoon salt (or to taste)
fresh black pepper, to taste
1/8 cup cider vinegar
1 teaspoon mustard powder
1 teaspoon tarragon
1 tablespoon prepared horseradish
1/2 cup mayonnaise
1/2 cup plain yogurt (or sour cream)
1 medium carrot, diced (optional)
1 stalk celery, minced (optional)
radish, thinly sliced (optional)
fresh peas, raw (or steamed) (optional)
1 cup cashews, lightly toasted (optional)
1/2 cup sunflower seeds, toasted (optional)
2 tablespoons sesame seeds (optional)

Steps:

In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
Combine well with other ingredients in a larger bowl, cover and chill.

Nutrition Facts : Calories 297.1, Fat 9.3, SaturatedFat 2, Cholesterol 69.9, Sodium 581.3, Carbohydrate 47.3, Fiber 5.8, Sugar 5.8, Protein 8.1

AUTUMN SALAD PLATE (MOOSEWOOD)

Autumn Salad Plate (Moosewood) image

Make and share this Autumn Salad Plate (Moosewood) recipe from Food.com.

Provided by gailanng

Categories Greens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs winter squash (such as acorn, delicata, kuri, butternut, buttercup and sweet dumpling)
1 tablespoon olive oil or 1 tablespoon vegetable oil
kosher salt
1/4 cup pepitas (pumpkin seeds)
4 ounces sharp cheddar cheese
2 ripe pears
1 tablespoon fresh lemon juice
1/4 cup dried cranberries
8 cups salad greens (arugula, spinach, lettuce or baby greens and can mix)
1 pear
2 teaspoons minced fresh thyme
2 tablespoons water
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
1 teaspoon Dijon mustard (optional)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon maple syrup (optional)

Steps:

Preheat the oven to 400°F Lightly oil a rimmed baking sheet.
Scrub the winter squash and peel it , if desired; otherwise keep skin on. Halve the squash through the stem end and scoop out the seeds. Cut the halves horizontally into 1/2" slices. Small squash give you nice crescents, but if the squash is large, cut the slices into halves or thirds. In a large bowl, toss the squash pieces with the oil. Lay the squash out on the prepared baking sheet about 1/2" apart, and sprinkle with salt. Bake until easily pierced with a fork, about 20 minutes. Remove from the oven and set aside to cool.
While the squash bakes, spread the pepitas out on a small baking tray and, if they are not already salted, sprinkle with salt. Toast in the oven for about 5 minutes, or until somewhat puffed and crunchy. Set aside to cool.
Slice or cube the cheese. Quarter the pears lengthwise, remove the core, and slice thinly. To keep the cut surfaces of the pears from turning brown, sprinkle them with lemon juice. Make the dressing (see instructions below).
On a large platter or individual plates, make a bed of the greens. Arrange the roasted squash, pear slices and cheddar on top. Drizzle on the dressing and sprinkle with the toasted pepitas and cranberries.
To Make the Pear-Thyme Dressing: Core the pear and cut it into chunks, no need to peel it.
Put the pear, thyme, water, vinegar, salt and black pepper into a blender and puree. With the blender running, slowly pour in the oil.
Taste, and add mustard and honey or maple syrup, if desired.

Nutrition Facts : Calories 553, Fat 35.5, SaturatedFat 9.7, Cholesterol 29.8, Sodium 520, Carbohydrate 52.8, Fiber 11.5, Sugar 23.7, Protein 14.3