Fall Harvest Salad Supreme Recipe By Tasty

Steps:

• Preheat the oven to 400°F (200°C).
• Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes.
• Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat.
• Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.
• Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.
• Cut the pear in half, scoop out the core, then thinly slice.
• Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.
• In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. Drizzle some of the dressing over the salad and toss well to coat.
• Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
• Place the chicken thighs on top and season with salt and pepper.
• Close the bag and massage to coat the chicken evenly. Refrigerate.
• On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
• Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
• Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
• Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
• Enjoy!

Steps:

• Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat., Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature., In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes., In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately.