Best Harvest Dressing Recipes

HARVEST SALAD WITH LIME-CURRY DRESSING

Steps:

• In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.

HARVEST SALAD WITH FIG, SQUASH, AND MAPLE DIJON DRESSING

Steps:

• Preheat the oven to 400 degrees. On a rimmed baking sheet, toss the squash with the olive oil, salt, pepper, ginger, and nutmeg. Bake for 15 minutes. Set aside until needed. While the squash is cooking, add the hazelnuts to a small baking sheet and roast at 400 for 10 minutes. When they are done, put them in a kitchen towel and roll them around against each other until all or most of the skins fall off. Cut each hazelnut in half (or leave whole if you don't mind a bigger crunch). While the squash and hazelnuts are cooling, prepare the dressing (recipe below). To assemble, layer the following on each plate: 1 1/2 cups arugula, 1/4 cup squash, 6 fig halves, 1/8 cup hazelnuts, and 1/4 cup micro greens. Spoon dressing over the top and top with some freshly ground black pepper.

BOUNTIFUL HARVEST DRESSING

Steps:

• 1. Heat oven to 350 degrees F (325 in a convection oven).
• 2. Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
• 3. Place sausage, onion, and celery in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
• 4. In a medium baking dish, mix cranberries, apple, sausage, bread cubes, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency.
• 5. Bake for 25 minutes, until surface is crisp and lightly browned.

FALL HARVEST BUDDHA BOWL WITH KALE PESTO DRESSING RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Make the pesto: Add the basil, pine nuts, garlic, olive oil, kale, Parmesan, salt, and pepper to a blender, and blend until smooth.
• Add the butternut squash and beets to ¼ of a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
• Add the tofu to another ¼ of the baking sheet and brush with pesto.
• Bake for 10 minutes, then remove from the oven.
• Flip the tofu, then add the cauliflower and broccoli to another ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
• Bake for 10 minutes, then remove from the oven.
• Add the kale to the remaining ¼ of the baking sheet. Drizzle with olive oil and season with salt and pepper.
• Bake for 10 minutes, until the kale is crispy and all of the vegetables are tender.
• Add the quinoa to a bowl. Top with the tofu and vegetables and drizzle with pesto.
• Nutrition Calories: 1766 Fat: 126 grams Carbs: 118 grams Fiber: 26 grams Sugars: 22 grams Protein: 63 grams
• Enjoy!

HARVEST DRESSING

Steps:

• Saute apples and raisins in butter, add nuts, brown sugar and bread cubes.
• Add enough juice to moisten to desired texture.
• Bake in 2-quart casserole for 20-30 minutes at 400 degrees.

HARVEST DRESSING

Steps:

• 1. Mix all ingredients real well..Put in baking dish..Cook 35 minutes at 350 degrees