Harvest Fruit Salad Recipes

PEAR HARVEST SALAD

We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! -Nancy Prewitt, Beaverton, Oregon

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Pear Harvest Salad image

Steps:

In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.

Nutrition Facts : Calories 438 calories, Fat 23g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 5g fiber), Protein 34g protein.

Ingredients

6 tablespoons cider vinegar
1/4 cup olive oil
3 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (5 ounces each) spring mix salad greens
4 cups cubed cooked turkey breast
2 medium pears, sliced
1 medium ripe avocado, peeled and cubed
1/2 cup pomegranate seeds
1/2 small red onion, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup honey-roasted sliced almonds

HARVEST FRUIT SALAD

This is the perfect fruit salad for fall. There are so many flavors and textures crammed into one recipe. We loved the combination of sweet crisp apples and pears. Raisins and Craisins add a fall feel to the salad. Our favorite ingredients were the pomegranate and choice of raspberry walnut dressing. A simple fall side dish that...

Provided by Michelle Helgesen

Categories Fruit Sides

Time 1h

Number Of Ingredients 8

Harvest Fruit Salad image

Steps:

1. Fill a large mixing bowl with very cold water to help peel your pomegranate. Slice off the top and score the outside like an orange. Submerge into the cold water and gently pull sections apart, using your thumbs to brush the seeds off the peel. The peels and membranes float which helps to separate them from the seeds. Strain.
2. Cube the apples and pears.
3. Add the apples, pears, pom seeds, craisins, golden raisins, and nuts to a large mixing bowl.
4. Pour half the vinaigrette and toss.
5. Add the rest of the vinaigrette a little at a time until everything is lightly coated.

Ingredients

4 medium apples
2 large Bosc pears
2 pomegranates
3/4 c Craisins
3/4 c golden raisins
3/4 c pecans, coarsely chopped
3/4 c glazed walnuts, coarsely chopped
1/2 c raspberry walnut vinaigrette

SICILIAN HARVEST SALAD

With the addition of a grilled chicken breast, this unusual appetizer salad would be a great main course. The fruit on its own makes a wonderful little "chutney" to serve alongside a piece of grilled chicken or swordfish or to scatter across the top of focaccia before baking. The dried fruit adds richness, so don't leave it out. In the autumn and winter you can use figs, apples, pears, or persimmons in place of the grapes, while in summer you can use plums, apricots and peaches.

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 41m

Yield 4 servings

Number Of Ingredients 15

Sicilian Harvest Salad image

Steps:

Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.
Put the raisins, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.
Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.
Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.

Ingredients

1/2 cup raisins
Boiling water
1 cup halved large seedless grapes
1 tablespoon diced dried apricots (1/4-inch dice)
1 1/2 tablespoons fried rosemary, recipe follows
1/4 large red onion, cut into small slivers
1 large lemon, juiced
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large head radicchio, about 3/4 pound
2 cups loosely packed baby spinach
12 thin slices prosciutto or 1/4 pound sausage, grilled and cubed, optional
1 tablespoon pine nuts, toasted
Rosemary sprigs
Oil, for frying

FALL HARVEST FRUIT SALAD

This salad is a delicious way to enjoy the best of the fall fruit harvest.

Provided by Amanda W

Categories Salad Fruit Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 9

Fall Harvest Fruit Salad image

Steps:

Coat pears and apples in lemon juice.
Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 36 g, Fat 4.7 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 5 mg, Sugar 28.2 g

Ingredients

4 medium ripe pears - peeled, cored, and cubed
4 medium apples - peeled, cored, and cubed
1 tablespoon lemon juice
1 cup sweetened dried cranberries (such as Craisins®)
½ cup chopped walnuts
½ cup granola
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

More about "harvest fruit salad recipes"

HARVEST SALAD - SOUTHERN LIVING

Web Oct 8, 2020 Ingredients ¼ cup fresh orange juice 1 small shallot, minced (about 2 Tbsp.) 1 tablespoon distilled white vinegar 1 tablespoon pure …
From southernliving.com
5/5 (1)
Total Time 35 mins
Servings 8

Preheat oven to 450°F. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, 1 ½ teaspoons of the salt, and ¼ teaspoon of the pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until liquid is smooth and combined. Set aside.
Toss together squash, Brussels sprouts, and remaining 1 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil on a large rimmed baking sheet until combined. Roast in preheated oven until tender and browned, about 20 minutes, rotating baking sheet halfway through cook time.
Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with pecans and Parmesan. Drizzle with remaining vinaigrette.

Harvest Fruit Salad Recipes

PEAR HARVEST SALAD

We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! -Nancy Prewitt, Beaverton, Oregon

HARVEST FRUIT SALAD

SICILIAN HARVEST SALAD

FALL HARVEST FRUIT SALAD

This salad is a delicious way to enjoy the best of the fall fruit harvest.

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