Best Harvest Chopped Salad Recipes

FALL HARVEST CHOPPED SALAD image

Yield 8 servings

Number Of Ingredients 21

Salad:
1 c. chopped romaine (I used 4 heads of romaine)
1 c. chopped red cabbage ( I used 1/2 head of red cabbage)
1/2 c. roasted butternut squash cubed
1/2 c. fuyu persimmon
***substituted with dried cherries
1/4 c. pomegranate seeds
1/4 c. poached pineapple quince cubed (I used regular quince)
1 T. mint chiffonade (We added more to taste)
***added crumbled goat cheese
***added toasted pinenuts
Cider Vinaigrette:
(I made 1/2 recipe and had left over for servings for 8)
5 c. minced shallots
2.5 c. apple cider vinegar
10 tsp. finely minced fresh lemon zest
10 tsp. kosher salt (I use fresh ground sea salt)
5 tsp. fresh ground pepper
1/1/4 c. quince poach juice(I doubled this; add more to taste)
5 c. canola oil
10 T. extra virgin olive oil

Steps:

Dressing: Poach quince, I peeled, cored and quartered 4 quince with 3 1/2 cups of water, 1/2 c. sugar, 1/4 c. honey and juice of 1/2 lemon. Prepare liquid first with sugar, honey and lemon start to simmer, add in quince as they are cleaned, simmer for about an hour or until tender. Separate poach juice and save for dressing, cube quince for salad. The quince will develop more flavor if you poach the day or night before) Salad: Mix first 7 ingredients throughly, add in crumbled goat cheese and pinenuts to taste, toss again. Add in desired amount of dressing, salt and pepper to taste, toss and serve.

Harvest Chopped Salad image

Provided by Stephanie Wise

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 11

4 cups chopped green leaf or romaine lettuce
4 cups chopped red leaf lettuce
1 Granny Smith apple, chopped
1 medium avocado, pitted, peeled and chopped
1 red pear, chopped
1/2 red onion, chopped
1/2 cup chopped walnuts
1/2 cup crumbled chèvre (goat) cheese (2 oz)
1/4 cup dried cranberries
1/4 cup poppy seed dressing
1/4 cup balsamic vinaigrette dressing

Steps:

In large bowl, carefully toss all ingredients; transfer to serving bowl or plate.
Garnish with extra chèvre and dried cranberries, if desired. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Harvest Chopped Quinoa Salad image

Provided by Chicagoland Chef du

Categories < 4 Hours

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 20

1/2 cup quinoa, toasted and cooked to yield 1 C
2 cups butternut squash, peeled, cubed, roasted
2 tablespoons olive oil, needed to coat
salt, to taste
pepper, to taste
1 fugi apple, cored, peeled if desired
1/2 seedless cucumber, unpeeled cut into chunks
1/4 cup dried presweetened cranberries, can substitute dried cherries
1/4 cup candied walnuts, rough chop
1/2 cup mild feta cheese, goat cheese
1/4 cup radicchio, for color
2 cups salad greens
1/2-3/4 cup sherry vinaigrette, recipe follows, use enough to dress salad as desired
1 medium shallot, minced
2 tablespoons sherry wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
9 tablespoons extra-virgin olive oil
fine sea salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat oven to 400°F.
Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
Make vinaigrette (recipe below), set aside.
In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
Season to taste with salt and pepper.
DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.