NORTHWEST AUTUMN SALAD
Make and share this Northwest Autumn Salad recipe from Food.com.
Provided by gailanng
Categories Pears
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified.
- To Complete the Salad: Toss together lettuces, pears, pecans, cheese and dressing.
- Serve immediately.
- For the Candied Pecans:.
- Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown.
- Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.
Nutrition Facts : Calories 869.6, Fat 67.5, SaturatedFat 14.2, Cholesterol 34.2, Sodium 719.2, Carbohydrate 63.4, Fiber 7, Sugar 52.5, Protein 10.9
AUTUMN TOSSED SALAD
"When you take this wonderful salad to a holiday gathering or serve it at home, you will get rave reviews and many requests for the recipe," predicts field editor Edie DeSpain of Logan, Utah.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled., In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 327 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 164mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
PACIFIC NORTHWEST SALAD
From Cooking Pleasures magazine The blue cheese was too strong for my husband and me. Next time I will use feta. "Sweet, delicious pears do double-duty in this pretty salad. They're diced and sauteed in butter for the salad's base, as well as sliced and served raw atop the mixed greens. For a crispy accompaniment, toast baguette slices and spread them with a creamy blue cheese. Look for an Oregon blue, such as Rogue Creamery Oregon Blue Vein Cheese." To toast hazelnuts, place on baking sheet; bake at 375 4-6 minutes or until slightly darker in color and skins begin to crack. Cool.
Provided by Tarbean
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
- Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
- Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.
Nutrition Facts : Calories 216.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 20.3, Sodium 365.9, Carbohydrate 14.8, Fiber 3.4, Sugar 8.6, Protein 5.2
ROASTED AUTUMN HARVEST SALAD
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
- Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
- Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
- Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
- Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.
More about "northwest autumn salad recipes"
10 BEST AUTUMN SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
15 FALL SALAD RECIPES TO TRY – A COUPLE COOKS
From acouplecooks.com
15 AMAZING AUTUMN SALAD RECIPES | GIMME SOME OVEN
From gimmesomeoven.com
AUTUMN CHOPPED CHICKEN SALAD (VIDEO)
From natashaskitchen.com
31 BEST FALL SALAD RECIPES – AUTUMN SALAD IDEAS
From prevention.com
Email [email protected]Published Oct 13, 2022Author Arielle Weg
- Parmesan Kale Salad. As the temperature dips, kale is in season and brings health benefits to your plate. Pack this delicious and simple salad for lunch and add your favorite protein.
- Lentil and Steak Salad. Juicy grapefruit hits their peak in the colder months and makes for a delicious late fall treat. Pair it with protein-packed lentils and steak, a lemony dressing, and crunchy cabbage for a 20-minute salad that sure will satisfy.
- Beet and Pumpkin Salad With Carrot-Ginger Dressing. Use whatever winter squash you have on hand in place of pumpkin and you’ll surely make the most of the season’s best produce.
- Roasted Pumpkin and Pomegranate Salad With Pumpkin Seed Oil Vinaigrette. Pomegranate seeds bring a pop of fruit to each bite of this fall salad. We love it paired with creamy goat cheese, crunchy pumpkin seeds, and roasted pumpkin for a plate worth celebrating.
- Kale, Avocado, and Citrus Salad. The perfect trio of crunchy kale, creamy avocado, and fruity grapefruit makes for a delicious plate this fall. It takes only 15 minutes to throw together, and it’s great for meal prep to package away for the week.
CHOPPED AUTUMN SALAD WITH HONEY APPLE CIDER DRESSING
NORTHWEST SALAD - NORTHWEST SALAD - THE OLD HEN
From theoldhen.com
NORTHWEST AUTUMN SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
20 BEST FALL SALAD IDEAS - EASY AUTUMN SALAD RECIPES - GOOD …
From goodhousekeeping.com
SIMPLE FALL AND WINTER SALADS - ALLRECIPES
From allrecipes.com
NORTHWEST AUTUMN SALAD - RECIPE CIRCUS
From recipecircus.com
NORTHWEST AUTUMN SALAD | HAWAIIAN ELECTRIC
From hawaiianelectric.com
NORTHWEST AUTUMN SALAD - ARCHITECT MOM
From architectmom.com
ROASTED AUTUMN HARVEST SALAD RECIPE — EAT THIS NOT THAT
From eatthis.com
AUTUMN SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
AT HOME’S EARLY AUTUMN SALAD — EDIBLE INLAND NORTHWEST
From edibleinlandnw.com
NORTHWEST AUTUMN SALAD A CROWD FAVORITE AND SO EASY! | AUTUMN …
From pinterest.com
35 FALL SALAD RECIPES TO ENJOY ALL SEASON | TASTE OF HOME
From tasteofhome.com
FALL SALAD RECIPES YOU CAN ENJOY ALL AUTUMN LONG - SOUTHERN LIVING
From southernliving.com
You'll also love