Best Fall Salad Recipes for this Harvest Season: A Fresh, Complete Recipe Collection

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Roasted Delicata Squash, Beet, and Feta Salad

Roasted Delicata Beet & Feta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 People’]

Tender roasted delicata squash and beets sit atop crisp arugula coated in a light orange vinaigrette for a delicious fall salad punched up with crumbled feta and crispy pumpkin seeds.

Ingredients

6-8 Cups Arugula
2 Cups Delicata Squash (diced)
1 Cup Beets (peeled, diced)
½ Cup Red onion (diced)
¼ Cup Feta Cheese (crumbled)
¼ Cup Roasted Pumpkin Seeds
2 Tablespoons Olive Oil
Salt and Pepper to taste
2 Tablespoons Olive Oil
2 Tablespoon Orange Juice
2 Tablespoon Apple Cider Vinegar
¼ Teaspoon Salt
¼ Teaspoon Pepper

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Clean the delicata squash. Remove the stem, cut in half, and scoop out the seeds. The skin can stay on this squash as it is tender and mild flavored.’, ‘name’: ‘Clean the delicata squash. Remove the stem, cut in half, and scoop out the seeds. The skin can stay on this squash as it is tender and mild flavored.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Cube the peeled beets, delicata, and red onions into half inch cubes and place on a lined sheet pan.’, ‘name’: ‘Cube the peeled beets, delicata, and red onions into half inch cubes and place on a lined sheet pan.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Then coat the diced vegetables in olive oil and season with salt and pepper.’, ‘name’: ‘Then coat the diced vegetables in olive oil and season with salt and pepper.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Next, roast the seasoned vegetables at 375° for 25 minutes.’, ‘name’: ‘Next, roast the seasoned vegetables at 375° for 25 minutes.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Once the vegetables are fully cooked and fork tender, remove them from the oven and let them cool while you prepare your dressing and greens.’, ‘name’: ‘Once the vegetables are fully cooked and fork tender, remove them from the oven and let them cool while you prepare your dressing and greens.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Make the dressing by mixing together olive oil, apple cider vinegar, the juice of half an orange, salt, and pepper.’, ‘name’: ‘Make the dressing by mixing together olive oil, apple cider vinegar, the juice of half an orange, salt, and pepper.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toss the orange vinaigrette with the arugula in a large bowl until all of the leaves are well coated.’, ‘name’: ‘Toss the orange vinaigrette with the arugula in a large bowl until all of the leaves are well coated.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-6’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Build the salad by placing the dressed greens on the bottom of a large salad bowl.’, ‘name’: ‘Build the salad by placing the dressed greens on the bottom of a large salad bowl.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-7’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Then add the roasted vegetables.’, ‘name’: ‘Then add the roasted vegetables.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-8’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Finally, sprinkle crumbled feta and pumpkin seeds over the top.’, ‘name’: ‘Finally, sprinkle crumbled feta and pumpkin seeds over the top.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-9’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Serve as a main dish or alongside your favorite fall main dish.’, ‘name’: ‘Serve as a main dish or alongside your favorite fall main dish.’, ‘url’: ‘https://deliciousbydesign.net/roasted-delicata-squash-beet-feta-salad/#wprm-recipe-6794-step-0-10’}

Build “A $373/Day AI Powered Side Hustle In Just 5 Days”

2. Autumn Steak Salad with Pecans, Apples, and Raspberry Vinaigrette

Healthy Steak Salad with Pecans, Apples & Raspberry Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 people’]

A gorgeous Autumn Salad with pan-seared sirloin steak, toasted pecans and fresh apples drizzled with a refined sugar-free creamy raspberry dressing. A Healthy steak salad that is clean eating approved!

Ingredients

1 cup fresh or frozen raspberries (heaping cup, 150 g)
2 tsp honey (or maple syrup)
3 tbsp apple cider (or white balsamico)
3/4 cup sour cream (full-fat, or cashew sour cream for dairy-free)
1/2 tsp stevia
1/4 tsp salt
1/4 cup olive oil (+ 2 tbsp)
1 pound sirloin steak
4 tbsp soy sauce
3/4 cup pecans
2 romaine lettuce hearts
1/2 cucumber
1 apple
1 tbsp avocado oil

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘For the raspberry vinaigrette:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add raspberries and honey to a small pot along with 1 tbsp water and honey and let come to a simmer. Mash the raspberries with a fork as they cook. Pass the mix through a strainer to remove the seeds and chill the mixture in the fridge. ‘, ‘name’: ‘Add raspberries and honey to a small pot along with 1 tbsp water and honey and let come to a simmer. Mash the raspberries with a fork as they cook. Pass the mix through a strainer to remove the seeds and chill the mixture in the fridge. ‘, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once cooled down, add the raspberry puree to your food processor or blender along with vinegar, sour cream, stevia, salt and blend until smooth. Now, while blending, slowly add the olive oil in a steady stream. This also works really well with an immersion blender. The dressing keeps for 3 to 5 days. ‘, ‘name’: ‘Once cooled down, add the raspberry puree to your food processor or blender along with vinegar, sour cream, stevia, salt and blend until smooth. Now, while blending, slowly add the olive oil in a steady stream. This also works really well with an immersion blender. The dressing keeps for 3 to 5 days. ‘, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-0-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘For the salad:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Put the steak in a freezer bag and add the soy sauce. Massage quickly and marinate the steak in the soy sauce for about 30 minutes. Do this at room temperature.’, ‘name’: ‘Put the steak in a freezer bag and add the soy sauce. Massage quickly and marinate the steak in the soy sauce for about 30 minutes. Do this at room temperature.’, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Toast your pecans in a pan or in the oven without adding any fat. Toast them on medium-low heat for about 3 to 5 minutes until they start to smell fragrant and set the pan aside. Alternatively, toast them in the oven for 7 to 9 minutes at 350F. ‘, ‘name’: ‘Toast your pecans in a pan or in the oven without adding any fat. Toast them on medium-low heat for about 3 to 5 minutes until they start to smell fragrant and set the pan aside. Alternatively, toast them in the oven for 7 to 9 minutes at 350F. ‘, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slice cucumber and chop up your romaine hearts. ‘, ‘name’: ‘Slice cucumber and chop up your romaine hearts. ‘, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Wash the apple, quarter it, remove the seeds and cut it into slices. Drizzle with some lemon juice to keep the slices from browning. ‘, ‘name’: ‘Wash the apple, quarter it, remove the seeds and cut it into slices. Drizzle with some lemon juice to keep the slices from browning. ‘, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the steak from the marinade and blot dry a bit with a kitchen towel. Brush the steak with a bit of avocado oil and salt lightly. Put your heaviest pan (I like cast iron) over high heat and let it get smoking hot. ‘, ‘name’: ‘Remove the steak from the marinade and blot dry a bit with a kitchen towel. Brush the steak with a bit of avocado oil and salt lightly. Put your heaviest pan (I like cast iron) over high heat and let it get smoking hot. ‘, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Put the meat in your hot pan and fry for 3 to 4 minutes (for medium-rare. For detailed instructions please check tips on cooking steak in the blog post). Flip using tongs and fry for another 3 minutes. Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5 minutes. Chill until ready to eat. Cut steak crosswise into thin slices.’, ‘name’: ‘Put the meat in your hot pan and fry for 3 to 4 minutes (for medium-rare. For detailed instructions please check tips on cooking steak in the blog post). Flip using tongs and fry for another 3 minutes. Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5 minutes. Chill until ready to eat. Cut steak crosswise into thin slices.’, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-1-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Arrange steak slices on a bed of lettuce, sliced apples, and cucumbers and sprinkle with nuts. Drizzle with vinaigrette and enjoy! ‘, ‘name’: ‘Arrange steak slices on a bed of lettuce, sliced apples, and cucumbers and sprinkle with nuts. Drizzle with vinaigrette and enjoy! ‘, ‘url’: ‘https://cinnamonandcoriander.com/en/healthy-autumn-steak-salad-with-pecans-apples-raspberry-vinaigrette/#wprm-recipe-10173-step-1-6’}]}

3. Apple Cabbage Salad with Walnuts and Gorgonzola

Apple Cabbage Salad with Walnuts and Gorgonzola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [’10’]

This Apple Cabbage Salad with Walnuts and Gorgonzola is a delicious way to add a fresh, crisp element to your holiday menu

Ingredients

2 cups apple cider
½ cup rice vinegar (unseasoned)
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons honey
Salt and freshly ground black pepper (to taste)
½ cup extra virgin olive oil
2 apples (red, green, or both)
1 small head Napa cabbage
7 ounces mixed greens (spring mix)
1 cup julienned baby carrots
3 tablespoons fresh chives (cut into 1-inch pieces)
⅓ cup roughly chopped walnuts
⅓ cup crumbled Gorgonzola cheese (or to taste)

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘For the Apple Cider Vinaigrette’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place 2 cups apple cider in a heavy saucepan and place over medium high heat. Bring to a boil then reduce heat to medium. Simmer at a low boil for about 10 minutes or till mixtures reduces by half. Remove pan from heat and add rice wine vinegar, mustard, lemon juice, honey, salt and fresh ground pepper.’, ‘name’: ‘Place 2 cups apple cider in a heavy saucepan and place over medium high heat. Bring to a boil then reduce heat to medium. Simmer at a low boil for about 10 minutes or till mixtures reduces by half. Remove pan from heat and add rice wine vinegar, mustard, lemon juice, honey, salt and fresh ground pepper.’, ‘url’: ‘https://www.fromvalerieskitchen.com/apple-cabbage-salad-with-walnuts-and-gorgonzola/#wprm-recipe-56205-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Allow to cool for a few minutes then transfer to a bowl or other container and place in the refrigerator to cool completely. You can place it in the freezer to cool more quickly but check frequently and pull out as soon as it is chilled.’, ‘name’: ‘Allow to cool for a few minutes then transfer to a bowl or other container and place in the refrigerator to cool completely. You can place it in the freezer to cool more quickly but check frequently and pull out as soon as it is chilled.’, ‘url’: ‘https://www.fromvalerieskitchen.com/apple-cabbage-salad-with-walnuts-and-gorgonzola/#wprm-recipe-56205-step-0-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘For the Salad’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Finely slice the Napa cabbage and give it a rinse, draining well. Place the sliced cabbage in a large salad bowl. Transfer the contents of the bagged salad mix to your cutting board and run your knife through it a couple times. Add chopped mixed greens to the cabbage and toss to combine. Add the julienned carrots.’, ‘name’: ‘Finely slice the Napa cabbage and give it a rinse, draining well. Place the sliced cabbage in a large salad bowl. Transfer the contents of the bagged salad mix to your cutting board and run your knife through it a couple times. Add chopped mixed greens to the cabbage and toss to combine. Add the julienned carrots.’, ‘url’: ‘https://www.fromvalerieskitchen.com/apple-cabbage-salad-with-walnuts-and-gorgonzola/#wprm-recipe-56205-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When the dressing has completely cooled, whisk in the olive oil. Core and thinly slice the apples, adding them to the dressing as you work, to prevent them from discoloring. Use a spoon to transfer the apples from the dressing to the salad and then toss the salad with just enough dressing to lightly coat the ingredients.’, ‘name’: ‘When the dressing has completely cooled, whisk in the olive oil. Core and thinly slice the apples, adding them to the dressing as you work, to prevent them from discoloring. Use a spoon to transfer the apples from the dressing to the salad and then toss the salad with just enough dressing to lightly coat the ingredients.’, ‘url’: ‘https://www.fromvalerieskitchen.com/apple-cabbage-salad-with-walnuts-and-gorgonzola/#wprm-recipe-56205-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Top the tossed salad with the chopped fresh chives, walnuts, and crumbled Gorgonzola cheese.’, ‘name’: ‘Top the tossed salad with the chopped fresh chives, walnuts, and crumbled Gorgonzola cheese.’, ‘url’: ‘https://www.fromvalerieskitchen.com/apple-cabbage-salad-with-walnuts-and-gorgonzola/#wprm-recipe-56205-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve immediately.’, ‘name’: ‘Serve immediately.’, ‘url’: ‘https://www.fromvalerieskitchen.com/apple-cabbage-salad-with-walnuts-and-gorgonzola/#wprm-recipe-56205-step-1-3’}]}

4. Spinach Apple Salad with Maple Dijon Dressing

Easy Spinach Apple Salad with Maple Dijon Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’, ‘Serves 2-4’]

This easy spinach apple salad is ready in no time and perfect for fall! With a simple maple Dijon salad dressing.

Ingredients

1 teaspoon Dijon mustard
1 teaspoon Maple syrup
1 Tablespoon apple cider vinegar
3 Tablespoons olive oil
Salt to taste
4 heaping cups spinach
1 large apple, cored and sliced
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts, toasted

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Add all dressing ingredients to a small mason jar with a tight-fitting lid. Attach the lid and shake for 30-60 seconds to incorporate everything into a smooth dressing.’, ‘name’: ‘Make the dressing’, ‘url’: ‘https://www.lifeasastrawberry.com/easy-spinach-apple-salad/#instruction-step-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Assemble the salad: Add spinach, apple slices, goat cheese, and toasted walnuts to a large mixing bowl. Drizzle with salad dressing and toss to combine.’, ‘url’: ‘https://www.lifeasastrawberry.com/easy-spinach-apple-salad/#instruction-step-2’}

5. Fall Harvest Salad with Apple Cider Vinaigrette

Fall Harvest Salad with Apple Cider Salad Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘8’, ‘8 servings’]

Fall harvest salad that’s packed with fall fruits and veggies.

Ingredients

½ cup pecan halves (in pieces)
2 pounds brussels sprouts (ends cut and outer leaves trimmed off)
8 cups spring mix
2 apples (sliced (Granny Smith, Honeycrisp, or red delicious))
½ cup dried cranberries
½ cup pomegranate seeds
½ cup crumbled feta
⅓ cup no sugar added apple cider or juice
¼ cup apple cider vinegar
½ tablespoon pure maple syrup
¼ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘To toast the pecans, preheat oven to 350 F.’, ‘name’: ‘To toast the pecans, preheat oven to 350 F.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Spread the pecans out in an even layer on a small rimmed baking sheet.’, ‘name’: ‘Spread the pecans out in an even layer on a small rimmed baking sheet.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toast for about 7-10 minutes, or until fragrant and lightly golden brown. Set aside.’, ‘name’: ‘Toast for about 7-10 minutes, or until fragrant and lightly golden brown. Set aside.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add the brussels sprouts to a food processor with a slicing attachment and slice the brussels sprouts until broken up into thin pieces. You’ll have about 8 cups of sliced brussels sprouts.’, ‘name’: ‘Add the brussels sprouts to a food processor with a slicing attachment and slice the brussels sprouts until broken up into thin pieces. You’ll have about 8 cups of sliced brussels sprouts.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Mix the brussels sprouts with the spring mix and add to a large serving bowl or platter.’, ‘name’: ‘Mix the brussels sprouts with the spring mix and add to a large serving bowl or platter.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Top with sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and feta.’, ‘name’: ‘Top with sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and feta.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘To make the apple vinaigrette, whisk together apple juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a medium bowl or glass measuring cup.’, ‘name’: ‘To make the apple vinaigrette, whisk together apple juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a medium bowl or glass measuring cup.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-6’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Slowly stream in the olive oil as you continue to mix until thick and well incorporated.’, ‘name’: ‘Slowly stream in the olive oil as you continue to mix until thick and well incorporated.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-7’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Serve vinaigrette drizzled over the top of the salad.’, ‘name’: ‘Serve vinaigrette drizzled over the top of the salad.’, ‘url’: ‘https://www.ihearteating.com/fall-harvest-salad-with-apple-cider-vinaigrette/#wprm-recipe-49362-step-0-8’}

6. Grilled Chicken Arugula Salad with Pears and Walnuts

Grilled Chicken Arugula Salad with Pears and Walnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT2M · Total: PT12M · Yield: [‘4’, ‘Serves 4’]

This easy arugula chicken salad features grilled chicken, fresh pear slices, and toasted walnuts. Easy to customize!

Ingredients

1 teaspoon Dijon mustard
1 Tablespoon lemon juice
3 Tablespoons extra virgin olive oil
kosher salt and fresh cracked black pepper, to taste
2 grilled chicken breasts, sliced (see recipe notes)
1/4 cup roughly chopped walnuts, toasted
1 pear, sliced
4 heaping cups fresh arugula

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘Make the Dressing:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add dijon mustard, lemon juice, olive oil, and a pinch of salt and pepper to a small mason jar with a tight fitting lid.’, ‘url’: ‘https://www.lifeasastrawberry.com/grilled-chicken-arugula-salad/#instruction-step-1’}, {‘@type’: ‘HowToStep’, ‘text’: “Attach the lid and shake the jar vigorously for at least 30 seconds, until the dressing is smooth and emulsified. Note: If you don’t have a jar, whisk the dressing together in a small bowl or mix it in a small blender.”, ‘url’: ‘https://www.lifeasastrawberry.com/grilled-chicken-arugula-salad/#instruction-step-2’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Assemble the Salad:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add\xa0sliced grilled chicken, toasted\xa0walnuts,\xa0pear slices, and\xa0arugula to a large mixing bowl.\xa0’, ‘url’: ‘https://www.lifeasastrawberry.com/grilled-chicken-arugula-salad/#instruction-step-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Drizzle your desired amount of lemon dressing over the salad; toss to combine. Serve immediately.\xa0’, ‘url’: ‘https://www.lifeasastrawberry.com/grilled-chicken-arugula-salad/#instruction-step-4’}]}

7. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

2 cups cooked black beans (dried)
1/2 cup corn (canned, drained)
1 cup cherry tomatoes (halved)
1 small red onion (chopped)
1 red bell pepper (chopped)
1/4 cup fresh cilantro (chopped)
1/2 jalapeño (finely chopped)
1 lime (for freshly squeezed juice)
½ tsp lime zest (grated)
2 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground garlic
1/4 tsp sea salt

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Add all the ingredients to a large bowl. Toss them well to combine.’, ‘name’: ‘Add all the ingredients to a large bowl. Toss them well to combine.’, ‘url’: ‘https://allnutritious.com/mexican-bean-salad/#wprm-recipe-7252-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.’, ‘name’: ‘Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.’, ‘url’: ‘https://allnutritious.com/mexican-bean-salad/#wprm-recipe-7252-step-0-1’}

8. Persimmon Salad with Candied Hazelnuts

Persimmon Salad with Candied Hazelnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 people’]

If you’re wondering what to do with persimmons because your tree is overflowing, try this sweet persimmon salad recipe topped with candied hazelnuts, coconut chips and dressing with a pomegranate molasses dressing.

Ingredients

¼ cup hazelnuts
4 tbsp sugar
1 tbsp water
2 persimmons (fuyu)
1 red apple
80 g mixed leaves
⅓ cup coconut flakes
salt (to taste)
pepper (to taste)
4 tbsp olive oil
2 tbsp balsamic vinegar
1½ tbsp pomegranate molasses

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘Salad’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add hazelnuts into a small saucepan of boiling water for 15 minutes. Drain. Use a towel to rub off the skin or rub/peel them with your hands. Placed the peeled hazelnuts onto a sheet pan lined with baking paper and roast in the oven for 10 minutes at 180°C or 350°F.’, ‘name’: ‘Add hazelnuts into a small saucepan of boiling water for 15 minutes. Drain. Use a towel to rub off the skin or rub/peel them with your hands. Placed the peeled hazelnuts onto a sheet pan lined with baking paper and roast in the oven for 10 minutes at 180°C or 350°F.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove hazelnuts and add to a mixture of 4 tbsp of sugar and 1 tbsp of water. Pour mixture back onto the sheet pan and roast for a further 20 minutes until caramelised.’, ‘name’: ‘Remove hazelnuts and add to a mixture of 4 tbsp of sugar and 1 tbsp of water. Pour mixture back onto the sheet pan and roast for a further 20 minutes until caramelised.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-0-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Peel the persimmon. Cut it in half and then cut into thin wedges. Set aside.’, ‘name’: ‘Peel the persimmon. Cut it in half and then cut into thin wedges. Set aside.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-0-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the apple into thin slices. Place in salted water to stop the apple from browning. When ready to serve, wash the apples to remove the saltiness and dry on a paper towel.’, ‘name’: ‘Cut the apple into thin slices. Place in salted water to stop the apple from browning. When ready to serve, wash the apples to remove the saltiness and dry on a paper towel.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-0-3’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Dressing’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a small mixing bowl, whisk the olive oil, balsamic vinegar and pomegranate molasses until well combined.’, ‘name’: ‘In a small mixing bowl, whisk the olive oil, balsamic vinegar and pomegranate molasses until well combined.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-1-0’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Assembly’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a large mixing bowl, add the persimmons, mixed salad leaves, apple, coconut flakes and candied hazelnuts.’, ‘name’: ‘In a large mixing bowl, add the persimmons, mixed salad leaves, apple, coconut flakes and candied hazelnuts.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour in dressing and season with salt and pepper.’, ‘name’: ‘Pour in dressing and season with salt and pepper.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Toss the salad until evenly coated.’, ‘name’: ‘Toss the salad until evenly coated.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve immediately.’, ‘name’: ‘Serve immediately.’, ‘url’: ‘https://thesidesmith.com/persimmon-salad/#wprm-recipe-1486-step-2-3’}]}

9. Fall Grain Salad with Harissa Dressing

Fall Grain Salad with Harissa Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This fall grain salad is packed with roasted butternut squash, chicken, mixed grains, tasty mix-ins and tossed with a tasty harissa dressing. A great healthy satisfying salad perfect for the weeks meal prep.

Ingredients

2-3 cups butternut squash (diced into 1/2 inch cubes)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups cooked mixed grains (250g )
2 cups cooked Puy lentils (250g )
2 cups shredded chicken (from about 2 chicken breasts)
3 cups wild rocket (arugula) (60g )
¾ cup pomegranate arils
¼ cup dried sour (tart) cherries
½ cup crumbled feta cheese (100g )
2 tablespoons rose harissa paste
1 tablespoons tahini
2 tablespoons extra virgin olive oil
2 tablespoons water
½ lemon (juiced (about 2 tablespoons lemon juice))
½ teaspoon maple syrup
½ teaspoon kosher salt

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.’, ‘name’: ‘Preheat’, ‘url’: ‘https://www.eatloveeats.com/fall-grain-salad/#wprm-recipe-6449-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Place the butternut squash cubes onto the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Place into the preheated oven and bake for 30 minutes, flipping halfway, until tender and golden on the edges. Once cooked, set aside to cool.’, ‘name’: ‘Roast’, ‘url’: ‘https://www.eatloveeats.com/fall-grain-salad/#wprm-recipe-6449-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘To make the dressing: add all ingredients to a small bowl and whisk until smooth and combined. Taste and adjust seasoning as desired: you might want to adjust the lemon juice, maple syrup or salt.’, ‘name’: ‘Whisk’, ‘url’: ‘https://www.eatloveeats.com/fall-grain-salad/#wprm-recipe-6449-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘In a large bowl, add the cooled butternut squash cubes, mixed grains, lentils, shredded chicken, rocket, pomegranate and sour cherries. Pour over the dressing and toss to combine, ensuring everything is coated in the dressing. Add the crumbled feta and toss again (or sprinkle on top of the salad when serving).’, ‘name’: ‘Mix’, ‘url’: ‘https://www.eatloveeats.com/fall-grain-salad/#wprm-recipe-6449-step-0-3’}

10. Carrot and Beetroot Salad

Fast Carrot and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

4 beets (cooked & grated)
2 carrots (grated)
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
a pinch of salt & black pepper
1 tbsp parsley (chopped)

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Grate\xa0beets and carrots.’, ‘name’: ‘Grate\xa0beets and carrots.’, ‘url’: ‘https://allnutritious.com/carrot-and-beetroot-salad/#wprm-recipe-6381-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Combine\xa0balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.’, ‘name’: ‘Combine\xa0balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.’, ‘url’: ‘https://allnutritious.com/carrot-and-beetroot-salad/#wprm-recipe-6381-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add\xa0beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.’, ‘name’: ‘Add\xa0beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.’, ‘url’: ‘https://allnutritious.com/carrot-and-beetroot-salad/#wprm-recipe-6381-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle\xa0with chopped parsley before serving.’, ‘name’: ‘Sprinkle\xa0with chopped parsley before serving.’, ‘url’: ‘https://allnutritious.com/carrot-and-beetroot-salad/#wprm-recipe-6381-step-0-3’}

11. Fall Harvest Pasta Salad

Fall Harvest Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’10’]

This Fall Harvest Pasta Salad combines all the flavors of fall for one epic and easy fall entertaining recipe.

Ingredients

2 medium sweet potatoes (peeled and cut into 1/2-inch pieces)
1 tablespoon olive oil
Salt and black pepper (to taste)
1 pound multi-colored pasta
3 cups broccoli (chopped (about 1-inch pieces))
1 cup dried cranberries
1/2 cup pine nuts (toasted)
1/4 cup red onion (thinly sliced)
1 1/2 cup poppy seed dressing
4 ounces goat cheese (crumbled)

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Begin by preheating your oven to 400 degrees F. Place the sweet potato pieces on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and then toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.’, ‘name’: ‘Begin by preheating your oven to 400 degrees F. Place the sweet potato pieces on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and then toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.’, ‘url’: ‘https://inspiredbycharm.com/fall-harvest-pasta-salad/#wprm-recipe-39827-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: “Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. You’ll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.”, ‘name’: “Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. You’ll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.”, ‘url’: ‘https://inspiredbycharm.com/fall-harvest-pasta-salad/#wprm-recipe-39827-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated. Crumble in the goat cheese and gently stir again until combined. Cover and refrigerate for at least an hour.’, ‘name’: ‘To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated. Crumble in the goat cheese and gently stir again until combined. Cover and refrigerate for at least an hour.’, ‘url’: ‘https://inspiredbycharm.com/fall-harvest-pasta-salad/#wprm-recipe-39827-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Stir before serving, adding more dressing if needed.’, ‘name’: ‘Stir before serving, adding more dressing if needed.’, ‘url’: ‘https://inspiredbycharm.com/fall-harvest-pasta-salad/#wprm-recipe-39827-step-0-3’}

12. Butternut Squash Salad

BEST Butternut Squash Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 portions’]

Make this Butternut Squash Salad for Thanksgiving in just 30 minutes using seasonal ingredients such as roasted butternut squash, kale, corn, pomegranate seeds, blackberries, walnuts, and goat cheese, tossed with a tasty apple cider vinaigrette. It makes a complete side to pair with this roast turkey or Instant Pot turkey breast.

Ingredients

1 pound butternut squash (peeled and diced into 1/2-inch cubes)
2 tablespoons olive oil
1 tablespoon maple syrup (or honey (if you’re on a low-carb diet, use sugar-free-maple syrup))
Salt and freshly ground pepper to taste
3 cups mixed greens
3 cups baby kale (or baby arugula if you prefer)
1/2 cup fresh pomegranate seeds
½ cup canned fire-roasted corn (drained and rinsed (if on a low-carb diet, replace it with thinly shaved Brussels sprouts or nuts))
1 cup fresh blackberries
½ cup roasted walnuts (unsalted (or walnut pieces). You can replace it with glazed walnuts!)
4 ounces goat cheese (crumbled (or feta cheese))
¼ cup apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon maple syrup (or honey (or sugar-free maple syrup))
1/2 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup olive oil

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Cook the squash: Preheat the oven to 400° F (or your air fryer). In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper.’, ‘name’: ‘Cook the squash: Preheat the oven to 400° F (or your air fryer). In a large mixing bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper.’, ‘url’: ‘https://www.easyanddelish.com/butternut-squash-salad/#wprm-recipe-79458-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender.’, ‘name’: ‘Transfer it to a large baking sheet lined with foil, arranging it in one single layer, and then roast in the oven for 30 minutes or until fork-tender.’, ‘url’: ‘https://www.easyanddelish.com/butternut-squash-salad/#wprm-recipe-79458-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Or, place it in the basket of your air fryer in a single layer and cook for 12-15 minutes. Depending on how small or large your basket is, you may have to cook it in batches.’, ‘name’: ‘Or, place it in the basket of your air fryer in a single layer and cook for 12-15 minutes. Depending on how small or large your basket is, you may have to cook it in batches.’, ‘url’: ‘https://www.easyanddelish.com/butternut-squash-salad/#wprm-recipe-79458-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. Add pomegranate seeds, corn, blackberries, and walnuts. Reserve!’, ‘name’: ‘Prepare the salad: Meanwhile, arrange mixed greens and baby kale in a large salad bowl. Add pomegranate seeds, corn, blackberries, and walnuts. Reserve!’, ‘url’: ‘https://www.easyanddelish.com/butternut-squash-salad/#wprm-recipe-79458-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Make the vinaigrette: In a mason jar, combine apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil. Close the jar tightly and shake until homogeneous and emulsified. Pour about 2-3 tablespoons of the vinaigrette over the salad and gently toss to combine. TIP: Make sure to lightly dress the salad; otherwise it will become soggy!’, ‘name’: ‘Make the vinaigrette: In a mason jar, combine apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and olive oil. Close the jar tightly and shake until homogeneous and emulsified. Pour about 2-3 tablespoons of the vinaigrette over the salad and gently toss to combine. TIP: Make sure to lightly dress the salad; otherwise it will become soggy!’, ‘url’: ‘https://www.easyanddelish.com/butternut-squash-salad/#wprm-recipe-79458-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine.’, ‘name’: ‘Serve: Remove butternut squash from the oven or air fryer, and then gently toss it into the salad to combine.’, ‘url’: ‘https://www.easyanddelish.com/butternut-squash-salad/#wprm-recipe-79458-step-0-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Top the salad with goat cheese and serve.’, ‘name’: ‘Top the salad with goat cheese and serve.’, ‘url’: ‘https://www.easyanddelish.com/butternut-squash-salad/#wprm-recipe-79458-step-0-6’}

13. Mediterranean Couscous Salad with Squash and Feta Cheese

Mediterranean Couscous Salad With Roasted Squash And Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This couscous salad with squash is full of sweetness from the roasted vegetables and pomegranate, nutty from the walnuts and tangy from the feta cheese. It’s great for lunchboxes and as a side dish with your main. We also love to serve it when having friends around or at barbecues. Enjoy!

Ingredients

[‘1 medium squash (300gr or 0.7 lbs or 3 cups in cubes)’, ‘½ cup pomegranate seeds’, ‘1 cup couscous’, ‘1 red onion’, ‘ 2 tablespoons of chopped parsley’, ‘ ½ cup or 100gr feta cheese’, ‘ ⅓ cup chopped walnuts’, ‘4 tablespoons of olive oil’, ‘2 tablespoons of balsamic vinegar’, ‘2 tablespoons of white vinegar’, ‘salt & pepper’]

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Peel the squash, remove any seeds and cut it into cubes around 1in / 3cm. ‘, ‘name’: ‘Peel the squash, remove any seeds and cut it into cubes around 1in / 3cm. ‘, ‘url’: ‘https://www.mamazillafood.com/couscous-salad-squash-feta/#step-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ Peel the onion and cut it into big cube slices around 1in / 3cm. ‘, ‘name’: ‘ Peel the onion and cut it into big cube slices around 1in / 3cm. ‘, ‘url’: ‘https://www.mamazillafood.com/couscous-salad-squash-feta/#step-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ Drizzle the squash and onions with olive oil and season with salt and pepper. ‘, ‘name’: ‘ Drizzle the squash and onions with olive oil and season with salt and pepper. ‘, ‘url’: ‘https://www.mamazillafood.com/couscous-salad-squash-feta/#step-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ Put them on a lined tray and bake for 20 minutes at 180°C/350°F or until the veggies are soft. ‘, ‘name’: ‘ Put them on a lined tray and bake for 20 minutes at 180°C/350°F or until the veggies are soft. ‘, ‘url’: ‘https://www.mamazillafood.com/couscous-salad-squash-feta/#step-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ Add the couscous to a big bowl and add 1 cup of boiling water. Cover with cling film and let it rest for 10 minutes until the water is absorbed. ‘, ‘name’: ‘ Add the couscous to a big bowl and add 1 cup of boiling water. Cover with cling film and let it rest for 10 minutes until the water is absorbed. ‘, ‘url’: ‘https://www.mamazillafood.com/couscous-salad-squash-feta/#step-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ In a big bowl, add the roasted veggies and couscous. Add the pomegranate seeds, crumbled feta cheese, chopped walnuts and parsley. ‘, ‘name’: ‘ In a big bowl, add the roasted veggies and couscous. Add the pomegranate seeds, crumbled feta cheese, chopped walnuts and parsley. ‘, ‘url’: ‘https://www.mamazillafood.com/couscous-salad-squash-feta/#step-6’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ For the seasoning, mix the olive oil, balsamic vinegar and white vinegar. Add the seasoning to the salad and mix well. Add salt to taste and serve.’, ‘name’: ‘ For the seasoning, mix the olive oil, balsamic vinegar and white vinegar. Add the seasoning to the salad and mix well. Add salt to taste and serve.’, ‘url’: ‘https://www.mamazillafood.com/couscous-salad-squash-feta/#step-7’}

14. Sweet Potato Couscous Salad

Sweet Potato Couscous Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

This roasted sweet potato couscous salad is a lovely hearty fall salad. It combines the sweet potato and mozzarella with couscous, toasted pumpkin seeds and leaves, and has a light parsley dressing.

Ingredients

1/2 cup cous cous
2 small sweet potato (peeled, diced into chunks)
1 ball fresh mozzarella (torn into small pieces)
2 tbsp pumpkin seeds
1 tsp olive oil
large handful arugula / rocket (or other salad leaf)
1 green onion (optional, diced)
1 tsp sweet paprika (optional)
2 tbsp parsley
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar (optional, or white distilled vinegar)
1 tsp honey
large handful parsley (finely diced)
pinch salt
pinch black pepper (optional)

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 200C / 390F and line a baking tray with parchment paper. Once at temperature, scatter the sweet potato on the tray, drizzle with a little olive oil and sprinkle with sweet paprika, if using. Bake for 20-25 minutes until turning very slightly golden brown at the edges (but not burnt!).’, ‘name’: ‘Preheat the oven to 200C / 390F and line a baking tray with parchment paper. Once at temperature, scatter the sweet potato on the tray, drizzle with a little olive oil and sprinkle with sweet paprika, if using. Bake for 20-25 minutes until turning very slightly golden brown at the edges (but not burnt!).’, ‘url’: ‘https://www.throughthefibrofog.com/roasted-sweet-potato-mozzarella-salad/#wprm-recipe-10363-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Make the couscous according to packet instructions.’, ‘name’: ‘Make the couscous according to packet instructions.’, ‘url’: ‘https://www.throughthefibrofog.com/roasted-sweet-potato-mozzarella-salad/#wprm-recipe-10363-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toast the pumpkin seeds by adding to a pan (without oil). Fry on a low heat for 4-5 minutes until they turn light golden brown. They may also start to pop.’, ‘name’: ‘Toast the pumpkin seeds by adding to a pan (without oil). Fry on a low heat for 4-5 minutes until they turn light golden brown. They may also start to pop.’, ‘url’: ‘https://www.throughthefibrofog.com/roasted-sweet-potato-mozzarella-salad/#wprm-recipe-10363-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Make the parsley dressing by combining all the ingredients in a bowl and stirring well.’, ‘name’: ‘Make the parsley dressing by combining all the ingredients in a bowl and stirring well.’, ‘url’: ‘https://www.throughthefibrofog.com/roasted-sweet-potato-mozzarella-salad/#wprm-recipe-10363-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Once the sweet potato and couscous have cooled, combine with the other ingredients. Drizzle over the dressing.’, ‘name’: ‘Once the sweet potato and couscous have cooled, combine with the other ingredients. Drizzle over the dressing.’, ‘url’: ‘https://www.throughthefibrofog.com/roasted-sweet-potato-mozzarella-salad/#wprm-recipe-10363-step-0-4’}

15. Spinach Tomato Salad with Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

1/4 cup red wine vinegar
1/2 cup olive oil
2 cloves garlic (minced)
1 tbsp dijon mustard
1 tbsp honey
4 oz Feta cheese (crumbled)
½ red onion (sliced)
3 cups grape tomatoes (halved)
1/2 English cucumber (cubed)
4 cups spinach leaves (roughly chopped)
1/4 cup pumpkin seeds
Salt & black pepper (to taste)

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Combine the dressing ingredients in a bowl. Give it a good whisk.’, ‘name’: ‘Combine the dressing ingredients in a bowl. Give it a good whisk.’, ‘url’: ‘https://allnutritious.com/spinach-tomato-salad-feta-cheese/#wprm-recipe-7305-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.’, ‘name’: ‘Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.’, ‘url’: ‘https://allnutritious.com/spinach-tomato-salad-feta-cheese/#wprm-recipe-7305-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toss them together. Pour in the dressing and toss some more.’, ‘name’: ‘Toss them together. Pour in the dressing and toss some more.’, ‘url’: ‘https://allnutritious.com/spinach-tomato-salad-feta-cheese/#wprm-recipe-7305-step-0-2’}

16. Fennel Apple Salad

Fennel Apple Salad with Farro and Za’atar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

A crunchy, veggie-packed and really delicious Fall Chopped Salad. Easy to make and loaded with flavour.

Ingredients

2 cups cooked farro
2 cups fennel (diced)
2 cups apple (diced)
1 cup celery (diced)
1/4 cup red onion (finely diced)
1 cup canned chickpeas (rinsed and drained)
1/4 cup mint (chopped)
1/4 cup parsley (chopped)
1 cup feta (crumbled)
1/4 cup pepitas
1/4 cup olive oil
1/4 cup lemon juice
2 tsp Za’atar
1 tsp honey
S&P

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘In a large bowl combine the farro, fennel, apple, celery, onion, chickpeas, mint, parsley, feta and pipitas.’, ‘name’: ‘In a large bowl combine the farro, fennel, apple, celery, onion, chickpeas, mint, parsley, feta and pipitas.’, ‘url’: ‘https://www.thepyperskitchen.com/fennel-apple-salad/#wprm-recipe-6954-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Mix well.’, ‘name’: ‘Mix well.’, ‘url’: ‘https://www.thepyperskitchen.com/fennel-apple-salad/#wprm-recipe-6954-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘In a small dish whisk together the oil, lemon, Za’atar, honey and S&P to taste.’, ‘name’: ‘In a small dish whisk together the oil, lemon, Za’atar, honey and S&P to taste.’, ‘url’: ‘https://www.thepyperskitchen.com/fennel-apple-salad/#wprm-recipe-6954-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Pour the dressing over the salad and toss well.’, ‘name’: ‘Pour the dressing over the salad and toss well.’, ‘url’: ‘https://www.thepyperskitchen.com/fennel-apple-salad/#wprm-recipe-6954-step-0-3’}

17. Roasted Delicata Squash Salad

Roasted Delicata Squash Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

This Roasted Delicata Squash Salad is loaded with dried cranberries, toasted walnuts, feta, and a tangy maple balsamic vinaigrette. This gorgeous salad is a delicious way to add some healthy balance to your holiday menu.

Ingredients

1 delicata squash (1 to 1.25 pounds)
1 tablespoon extra virgin olive oil
1 tablespoon pure maple syrup
¼ teaspoon fine ground sea salt
½ cup walnut halves
4 to 5 cups loosely packed blend of baby arugula and baby spinach (about 4 to 5 ounces)
⅓ cup craisins
⅓ cup crumbled feta cheese
freshly ground black pepper (to taste)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon pure maple syrup

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘Roast the Delicata Squash’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.’, ‘name’: ‘Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.’, ‘name’: ‘Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-0-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the sliced squash on the prepared baking sheet, drizzle it with the olive oil and maple syrup and season with the sea salt. Use your hands or a spatula to mix until well coated.’, ‘name’: ‘Place the sliced squash on the prepared baking sheet, drizzle it with the olive oil and maple syrup and season with the sea salt. Use your hands or a spatula to mix until well coated.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-0-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.’, ‘name’: ‘Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-0-3’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Toast the Walnuts’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Reduce oven temperature to 350 degrees F.’, ‘name’: ‘Reduce oven temperature to 350 degrees F.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the walnuts on a small baking sheet and bake for 5 minutes, or until lightly toasted. Transfer to a cutting board and chop. Set aside.’, ‘name’: ‘Place the walnuts on a small baking sheet and bake for 5 minutes, or until lightly toasted. Transfer to a cutting board and chop. Set aside.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-1-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Make the Maple Balsamic Vinaigrette’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add the olive oil, balsamic vinegar, and maple syrup to a mason jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.’, ‘name’: ‘Add the olive oil, balsamic vinegar, and maple syrup to a mason jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-2-0’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Assemble the Salad’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, walnuts and feta. Drizzle with dressing and finish with a little freshly ground black pepper.’, ‘name’: ‘Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, walnuts and feta. Drizzle with dressing and finish with a little freshly ground black pepper.’, ‘url’: ‘https://www.fromvalerieskitchen.com/roasted-delicata-squash-salad/#wprm-recipe-83420-step-3-0’}]}

18. Roasted Pumpkin Chickpea Salad

Roasted Pumpkin Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

This Roasted Pumpkin Chickpea Salad is perfect for fall! It’s tossed with a Mediterranean balsamic dressing, fresh greens, and feta cheese.

Ingredients

6-8 cup pumpkin (sugar or pie pumpkin)
2 Tbsp. olive oil
2 tsp. garlic powder
2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. pepper
1 15 oz. can chickpeas (drained and rinsed)
4 packed cups greens (such as kale, arugula, or spinach)
1/2 cup feta cheese crumbles
2 cloves garlic
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1/4 tsp. Italian seasoning
1/4 tsp. kosher salt
1/4 tsp. pepper

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘Peel and Cut The Pumpkin:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Remove the stem from the pumpkin. The stems is inedible and may be removed with your hands. Discard the stem once removed.’, ‘name’: ‘Remove the stem from the pumpkin. The stems is inedible and may be removed with your hands. Discard the stem once removed.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the top and bottom of the pumpkin off with a sharp knife. This will create a flat surface on both the top and bottom of the pumpkin. Laying it on one of those flat surfaces will allow you to peel and cut it without the pumpkin rolling around.’, ‘name’: ‘Cut the top and bottom of the pumpkin off with a sharp knife. This will create a flat surface on both the top and bottom of the pumpkin. Laying it on one of those flat surfaces will allow you to peel and cut it without the pumpkin rolling around.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-0-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the outer skin from the pumpkin with the knife and discard in the compost bin or trash. Place either the top or bottom of the pumpkin on the cutting board and run the knife down the outer surface, moving from the top to the bottom.’, ‘name’: ‘Remove the outer skin from the pumpkin with the knife and discard in the compost bin or trash. Place either the top or bottom of the pumpkin on the cutting board and run the knife down the outer surface, moving from the top to the bottom.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-0-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘After the skin is removed, cut the pumpkin in half.’, ‘name’: ‘After the skin is removed, cut the pumpkin in half.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-0-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Scoop out all of the seeds and membranes from the inside of the pumpkin. Feel free to discard the membranes and seeds, or the seeds may be roasted in the oven.’, ‘name’: ‘Scoop out all of the seeds and membranes from the inside of the pumpkin. Feel free to discard the membranes and seeds, or the seeds may be roasted in the oven.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-0-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the two pumpkin halves in half and then cut into quarters. Once each pumpkin half is cut into quarters, it’s easy to cut the quarters into slices.’, ‘name’: ‘Cut the two pumpkin halves in half and then cut into quarters. Once each pumpkin half is cut into quarters, it’s easy to cut the quarters into slices.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-0-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the quarters into slices and then cut the slices into chunks. Make sure the chunks are relatively even in size to ensure that they cook evenly.’, ‘name’: ‘Cut the quarters into slices and then cut the slices into chunks. Make sure the chunks are relatively even in size to ensure that they cook evenly.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-0-6’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Roast The Pumpkin:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat oven to 400 degrees Fahrenheit.’, ‘name’: ‘Heat oven to 400 degrees Fahrenheit.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place 6-8 cups of diced pumpkin on a\xa0large baking sheet. Drizzle the pumpkin with 2 Tbsp. olive oil and toss to coat.’, ‘name’: ‘Place 6-8 cups of diced pumpkin on a\xa0large baking sheet. Drizzle the pumpkin with 2 Tbsp. olive oil and toss to coat.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle 2 tsp. each garlic powder and smoked paprika, along with ¼ tsp. each kosher salt and pepper over the pumpkin and toss until completely coated.’, ‘name’: ‘Sprinkle 2 tsp. each garlic powder and smoked paprika, along with ¼ tsp. each kosher salt and pepper over the pumpkin and toss until completely coated.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the baking sheet in the oven and roast for 22-24 minutes. Cooking times may vary, depending on the size of the diced pumpkin. The pumpkin is finished cooking when it is easily pierced with a fork or knife. It should be soft, but not mushy.’, ‘name’: ‘Place the baking sheet in the oven and roast for 22-24 minutes. Cooking times may vary, depending on the size of the diced pumpkin. The pumpkin is finished cooking when it is easily pierced with a fork or knife. It should be soft, but not mushy.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the baking sheet from the oven and allow to cool.’, ‘name’: ‘Remove the baking sheet from the oven and allow to cool.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-1-4’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Prepare The Dressing:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mince 2 cloves of garlic.’, ‘name’: ‘Mince 2 cloves of garlic.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a small bowl, add ¼ cup olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each Italian seasoning, kosher salt, and pepper. Stir until completely combined with a fork or\xa0small whisk.’, ‘name’: ‘In a small bowl, add ¼ cup olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each Italian seasoning, kosher salt, and pepper. Stir until completely combined with a fork or\xa0small whisk.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-2-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Assemble The Salad:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Drain and rinse 1 15 oz. can of chickpeas.’, ‘name’: ‘Drain and rinse 1 15 oz. can of chickpeas.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the cooled pumpkin in a large mixing bowl, along with the drained and rinsed chickpeas and 4 heaping cups of hearty mixed greens, such as kale, Swiss chard, arugula, or spinach, or a mixture of greens.’, ‘name’: ‘Place the cooled pumpkin in a large mixing bowl, along with the drained and rinsed chickpeas and 4 heaping cups of hearty mixed greens, such as kale, Swiss chard, arugula, or spinach, or a mixture of greens.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour the dressing over the top of the ingredients and toss until completely combined.’, ‘name’: ‘Pour the dressing over the top of the ingredients and toss until completely combined.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-3-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘To Serve: Place on serving platter or bowl and sprinkle ½ cup of feta cheese over the top.’, ‘name’: ‘To Serve: Place on serving platter or bowl and sprinkle ½ cup of feta cheese over the top.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-pumpkin-chickpea-salad-recipe/#wprm-recipe-24632-step-3-3’}]}

19. Apple Harvest Salad

Apple Harvest Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This Apple Harvest Salad is crispy, crunchy, sweet, tart, healthy, and incredibly delicious!

Ingredients

0.5 teaspoon ground cinnamon
.25 teaspoon ground nutmeg
.13 teaspoon allspice (1/8th teaspoon)
.13 teaspoon cardamom
.25 cup cassava flour
.25 cup arrowroot starch
1 pound boneless, skinless chicken breast filets
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons light olive oil (coconut, or avocado oil)
2 tablespoons apple cider (can substitute 100% apple juice)
1 tablespoon Dijon mustard (country style, or mustard of your choice)
1 tablespoon honey
sea salt and ground black pepper, to taste
8 cups spring mix lettuce (or any combination of lettuce)
1 large honey crisp apple, cored and chopped (substitute pink lady, gala, or Fuji)
2 tablespoons pumpkin seeds (“pepitas” raw or roasted)
3 tablespoons chopped pecans (substitute walnuts or pistachios)
3 tablespoons unsweetened, dried cranberries
.25 cup feta cheese, blue cheese, or cubed cheddar (optional)

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘Make the chicken’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mix the cinnamon, nutmeg, and allspice together with the cassava flour and arrowroot starch.’, ‘name’: ‘Mix the cinnamon, nutmeg, and allspice together with the cassava flour and arrowroot starch.’, ‘url’: ‘https://cookingwithcurls.com/2017/10/05/apple-harvest-salad/#wprm-recipe-31401-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour mixture onto a plate and dredge each chicken breast through the mixture to thoroughly coat both sides. Set aside.’, ‘name’: ‘Pour mixture onto a plate and dredge each chicken breast through the mixture to thoroughly coat both sides. Set aside.’, ‘url’: ‘https://cookingwithcurls.com/2017/10/05/apple-harvest-salad/#wprm-recipe-31401-step-0-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden and internal temperature reaches 165 degreesF. Remove to a plate and allow to rest for 10 minutes.’, ‘name’: ‘Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden and internal temperature reaches 165 degreesF. Remove to a plate and allow to rest for 10 minutes.’, ‘url’: ‘https://cookingwithcurls.com/2017/10/05/apple-harvest-salad/#wprm-recipe-31401-step-0-2’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Make the apple cider vinaigrette’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Whisk the apple cider, honey, apple cider vinegar, oil, and Dijon together in a large bowl.’, ‘name’: ‘Whisk the apple cider, honey, apple cider vinegar, oil, and Dijon together in a large bowl.’, ‘url’: ‘https://cookingwithcurls.com/2017/10/05/apple-harvest-salad/#wprm-recipe-31401-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Core and chop the apple, then toss with the dressing to keep the apples from browning.’, ‘name’: ‘Core and chop the apple, then toss with the dressing to keep the apples from browning.’, ‘url’: ‘https://cookingwithcurls.com/2017/10/05/apple-harvest-salad/#wprm-recipe-31401-step-1-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘To assemble the salad’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place the lettuce mixture in a large serving bowl. Add the pecans, pepitas, and dried cranberries. Use a slotted spoon to remove the apples from the marinade.’, ‘name’: ‘Place the lettuce mixture in a large serving bowl. Add the pecans, pepitas, and dried cranberries. Use a slotted spoon to remove the apples from the marinade.’, ‘url’: ‘https://cookingwithcurls.com/2017/10/05/apple-harvest-salad/#wprm-recipe-31401-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slice the chicken and add it to the salad. Drizzle the dressing over the salad and toss to combine. Season with sea salt and black pepper and sprinkle with cheese (if using) and serve.’, ‘name’: ‘Slice the chicken and add it to the salad. Drizzle the dressing over the salad and toss to combine. Season with sea salt and black pepper and sprinkle with cheese (if using) and serve.’, ‘url’: ‘https://cookingwithcurls.com/2017/10/05/apple-harvest-salad/#wprm-recipe-31401-step-2-1’}]}

20. Acorn Squash Salad with Maple Dressing

Acorn Squash Salad with Maple Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Roasted acorn squash salad is a must for Thanksgiving or even as a side for a fall dinner, especially drizzled with creamy maple dressing!

Ingredients

1 medium acorn squash
2 tsp avocado oil
1 tbsp maple syrup
½ tsp cinnamon
½ tsp sea salt
½ cup avocado oil
1 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp dijon mustard
½ tsp sea salt
½ cup raw hazelnuts
6 cups mixed greens
½ cup dried cranberries
½ cup pomegranate seeds
½ cup parmesan cheese shavings

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 425°. Cut the ends off your acorn squash, then slice it in half, and core it with a spoon.’, ‘name’: ‘Preheat the oven to 425°. Cut the ends off your acorn squash, then slice it in half, and core it with a spoon.’, ‘url’: ‘https://theoregondietitian.com/acorn-squash-salad-maple-dressing/#wprm-recipe-4702-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Slice the acorn squash into 1/2 inch slices and set in a medium bowl. Toss the sliced squash in oil, maple syrup, cinnamon, and sea salt until well coated.’, ‘name’: ‘Slice the acorn squash into 1/2 inch slices and set in a medium bowl. Toss the sliced squash in oil, maple syrup, cinnamon, and sea salt until well coated.’, ‘url’: ‘https://theoregondietitian.com/acorn-squash-salad-maple-dressing/#wprm-recipe-4702-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Spread evenly on a lined sheet pan, and bake for 15-16 minutes.’, ‘name’: ‘Spread evenly on a lined sheet pan, and bake for 15-16 minutes.’, ‘url’: ‘https://theoregondietitian.com/acorn-squash-salad-maple-dressing/#wprm-recipe-4702-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Meanwhile, make the maple dressing. Mix together oil, apple cider vinegar, maple syrup, dijon mustard, and salt in a jar and set aside.’, ‘name’: ‘Meanwhile, make the maple dressing. Mix together oil, apple cider vinegar, maple syrup, dijon mustard, and salt in a jar and set aside.’, ‘url’: ‘https://theoregondietitian.com/acorn-squash-salad-maple-dressing/#wprm-recipe-4702-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘After the 15-16 minutes is done, add hazelnuts to the sheet pan, and bake for 3 more minutes.’, ‘name’: ‘After the 15-16 minutes is done, add hazelnuts to the sheet pan, and bake for 3 more minutes.’, ‘url’: ‘https://theoregondietitian.com/acorn-squash-salad-maple-dressing/#wprm-recipe-4702-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Allow your squash and hazelnuts to cool, then assemble your salad with greens, dried cranberries, pomegranate seeds, and parmesan cheese shavings. Drizzle the maple dressing over the salad, and serve!’, ‘name’: ‘Allow your squash and hazelnuts to cool, then assemble your salad with greens, dried cranberries, pomegranate seeds, and parmesan cheese shavings. Drizzle the maple dressing over the salad, and serve!’, ‘url’: ‘https://theoregondietitian.com/acorn-squash-salad-maple-dressing/#wprm-recipe-4702-step-0-5’}

21. Harvest Salad with Apple Vinaigrette

Harvest Salad + Apple Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

A mix of hearty greens, crunchy apples, wild rice and cooked veggies pair beautifully with this delicious apple vinaigrette for a satisfying autumn salad.

Ingredients

¾ cup wild rice*
2 medium sweet potatoes (cut into wedges)
½ lb. fresh figs* (about 10)
2 Tablespoons olive oil
1 teaspoon cinnamon
½ teaspoon coarse sea salt
1 teaspoon cumin
4 cups kale* (washed and torn into small pieces)
1 small head radicchio (thinly sliced)
1 large or two small apples*
⅓ cup olive oil
⅓ cup apple cider
¼ cup walnuts
3 dates (pits removed and roughly chopped)
2 Tablespoons apple cider vinegar
1 Tablespoons Dijon mustard
1 clove garlic (pressed)
½ teaspoon sea salt
½ teaspoon cinnamon
pinch red pepper flakes

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘MAKE RICE: Rinse rice well under cool running water. I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release. It won’t really save you much time, but the rice will come out PERFECT every time .If you’re going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover. Cook for 35 minutes, until all water has been absorbed. Uncover, fluff with a fork.’, ‘name’: ‘MAKE RICE: Rinse rice well under cool running water. I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release. It won’t really save you much time, but the rice will come out PERFECT every time .If you’re going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover. Cook for 35 minutes, until all water has been absorbed. Uncover, fluff with a fork.’, ‘url’: ‘https://debraklein.com/harvest-salad-apple-vinaigrette/#wprm-recipe-6613-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ROAST SWEET POTATOES AND FIGS: Preheat oven to 400. Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet. Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well. Roast for 10 minutes. Meanwhile, cut figs in half and if they’re large, 1/2 again. After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices. Place everything back in oven and roast for another 8-10 minutes, until everything is tender.’, ‘name’: ‘ROAST SWEET POTATOES AND FIGS: Preheat oven to 400. Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet. Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well. Roast for 10 minutes. Meanwhile, cut figs in half and if they’re large, 1/2 again. After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices. Place everything back in oven and roast for another 8-10 minutes, until everything is tender.’, ‘url’: ‘https://debraklein.com/harvest-salad-apple-vinaigrette/#wprm-recipe-6613-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘MAKE DRESSING: Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.’, ‘name’: ‘MAKE DRESSING: Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.’, ‘url’: ‘https://debraklein.com/harvest-salad-apple-vinaigrette/#wprm-recipe-6613-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘PREP REMAINING PRODUCE: Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice. Cut apple in half, scoop out core/seeds and then thinly slice or cube.’, ‘name’: ‘PREP REMAINING PRODUCE: Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice. Cut apple in half, scoop out core/seeds and then thinly slice or cube.’, ‘url’: ‘https://debraklein.com/harvest-salad-apple-vinaigrette/#wprm-recipe-6613-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘ASSEMBLE SALAD: Begin with the kale and massage it with your hands to soften. Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.’, ‘name’: ‘ASSEMBLE SALAD: Begin with the kale and massage it with your hands to soften. Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.’, ‘url’: ‘https://debraklein.com/harvest-salad-apple-vinaigrette/#wprm-recipe-6613-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Dressing will stay good in the fridge, in an airtight container for 2 weeks.’, ‘name’: ‘Dressing will stay good in the fridge, in an airtight container for 2 weeks.’, ‘url’: ‘https://debraklein.com/harvest-salad-apple-vinaigrette/#wprm-recipe-6613-step-0-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘MEAL PREP: Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance. Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead. Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.’, ‘name’: ‘MEAL PREP: Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance. Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead. Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.’, ‘url’: ‘https://debraklein.com/harvest-salad-apple-vinaigrette/#wprm-recipe-6613-step-0-6’}

22. Butternut Squash Quinoa Salad with Kale

Butternut Squash Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’]

This Butternut Squash Quinoa Salad is perfect for fall! It’s made with sauteed kale, maple glazed roasted butternut squash, and Parmesan.

Ingredients

6 heaping cups butternut squash (diced, equals 1 medium-large butternut squash)
3 Tbsp. olive oil (split)
1 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. kosher salt (split)
1/2 tsp. pepper (split)
1/2 cup quinoa
1 cup water
3-4 packed cups kale (chopped)
4 cloves garlic
1 Tbsp. vegetable broth
1/2 cup Parmesan cheese
3 Tbsp. maple syrup
2 Tbsp. Dijon mustard
1 Tbsp. vegetable broth
1 tsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/4 tsp. kosher salt (split)
1/4 tsp. pepper (split)

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘For The Butternut Squash:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 400 degrees Fahrenheit.’, ‘name’: ‘Heat the oven to 400 degrees Fahrenheit.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘To peel the butternut squash, simply remove the top and bottom of the squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit, which makes it easier to peel and cut.’, ‘name’: ‘To peel the butternut squash, simply remove the top and bottom of the squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit, which makes it easier to peel and cut.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the butternut squash in half. Place each half, flat side down, on the cutting board.’, ‘name’: ‘Cut the butternut squash in half. Place each half, flat side down, on the cutting board.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Carefully run the knife down the outer surface of each butternut squash half, or peel it with a\xa0vegetable peeler. Discard the skins in the compost or trash bin.’, ‘name’: ‘Carefully run the knife down the outer surface of each butternut squash half, or peel it with a\xa0vegetable peeler. Discard the skins in the compost or trash bin.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.’, ‘name’: ‘Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut each half of the squash into slices and then cut those slices into chunks.It’s important that the squash chunks are relatively the same size to ensure that they cook evenly.’, ‘name’: ‘Cut each half of the squash into slices and then cut those slices into chunks.It’s important that the squash chunks are relatively the same size to ensure that they cook evenly.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the diced butternut squash (about 6 heaping cups) onto a\xa0large baking sheet\xa0and drizzle with 2 Tbsp. of olive oil. Toss the squash in the olive oil until evenly coated.’, ‘name’: ‘Place the diced butternut squash (about 6 heaping cups) onto a\xa0large baking sheet\xa0and drizzle with 2 Tbsp. of olive oil. Toss the squash in the olive oil until evenly coated.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the diced squash with 1 tsp. each of garlic powder and smoked paprika, along with ¼ tsp. each of kosher salt and pepper. Toss until completely coated.’, ‘name’: ‘Sprinkle the diced squash with 1 tsp. each of garlic powder and smoked paprika, along with ¼ tsp. each of kosher salt and pepper. Toss until completely coated.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-7’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the baking sheet in the oven and roast for 18 minutes. Remove the baking sheet after 18 minutes.’, ‘name’: ‘Place the baking sheet in the oven and roast for 18 minutes. Remove the baking sheet after 18 minutes.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-0-8’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘For The Maple Mustard Glaze:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Prepare glaze while the butternut squash is roasting in the oven. To make the glaze, add 3 Tbsp. maple syrup, 2 Tbsp. Dijon mustard, 1 tsp. red wine vinegar, 1 Tbsp. vegetable broth, and ⅛ tsp. each of kosher salt and pepper to a small bowl.’, ‘name’: ‘Prepare glaze while the butternut squash is roasting in the oven. To make the glaze, add 3 Tbsp. maple syrup, 2 Tbsp. Dijon mustard, 1 tsp. red wine vinegar, 1 Tbsp. vegetable broth, and ⅛ tsp. each of kosher salt and pepper to a small bowl.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir all of these ingredients until completely combined, using a\xa0small whisk\xa0or a fork.’, ‘name’: ‘Stir all of these ingredients until completely combined, using a\xa0small whisk\xa0or a fork.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour the maple mustard glaze all over the butternut squash.Toss the butternut squash gently in the glaze until evenly coated and return the baking sheet to the oven.’, ‘name’: ‘Pour the maple mustard glaze all over the butternut squash.Toss the butternut squash gently in the glaze until evenly coated and return the baking sheet to the oven.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Roast for an additional 4 minutes. The butternut squash should be tender, but not mushy and easily pierced with a fork or knife.Remove the baking sheet from the oven and set aside.’, ‘name’: ‘Roast for an additional 4 minutes. The butternut squash should be tender, but not mushy and easily pierced with a fork or knife.Remove the baking sheet from the oven and set aside.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-1-3’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘For The Quinoa:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘To make the quinoa, prepare ½ cup of dry quinoa according to package instructions.’, ‘name’: ‘To make the quinoa, prepare ½ cup of dry quinoa according to package instructions.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once the quinoa is ready, remove from the stove top and set aside.’, ‘name’: ‘Once the quinoa is ready, remove from the stove top and set aside.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-2-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘For The Kale:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mince 4 cloves of garlic.’, ‘name’: ‘Mince 4 cloves of garlic.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chop 3-4 packed cups of kale, removing and discarding the tough inner ribs.’, ‘name’: ‘Chop 3-4 packed cups of kale, removing and discarding the tough inner ribs.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place a large skillet on the stove top and heat to medium-high. Add 1 Tbsp. of olive oil to the skillet.’, ‘name’: ‘Place a large skillet on the stove top and heat to medium-high. Add 1 Tbsp. of olive oil to the skillet.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-3-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once heated, add the chopped kale to the skillet along with ¼ tsp. each of kosher salt and pepper.Sauté the kale for 5-6 minutes, stirring often until it starts to cook down a bit.’, ‘name’: ‘Once heated, add the chopped kale to the skillet along with ¼ tsp. each of kosher salt and pepper.Sauté the kale for 5-6 minutes, stirring often until it starts to cook down a bit.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-3-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the minced garlic and sauté for another 1-2 minutes, stirring often. Add 1 Tbsp. of vegetable broth to deglaze the skillet. Stir again until combined.’, ‘name’: ‘Add the minced garlic and sauté for another 1-2 minutes, stirring often. Add 1 Tbsp. of vegetable broth to deglaze the skillet. Stir again until combined.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-3-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once the kale is softened, but not mushy, remove the skillet from the stove top and set aside.’, ‘name’: ‘Once the kale is softened, but not mushy, remove the skillet from the stove top and set aside.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-3-5’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘For The Lemon Vinaigrette:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add 2 Tbsp. of olive oil, 1 Tbsp. of lemon juice, 1 tsp. Dijon mustard, and ⅛ tsp. each of kosher salt and pepper to a small mason jar or a small bowl.’, ‘name’: ‘Add 2 Tbsp. of olive oil, 1 Tbsp. of lemon juice, 1 tsp. Dijon mustard, and ⅛ tsp. each of kosher salt and pepper to a small mason jar or a small bowl.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-4-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the lid on the mason jar and shake vigorously until combined or stir until combined in a small bowl with a\xa0small whisk\xa0or fork.’, ‘name’: ‘Place the lid on the mason jar and shake vigorously until combined or stir until combined in a small bowl with a\xa0small whisk\xa0or fork.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-4-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Assemble The Salad:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Grate 1/2 cup of Parmesan cheese.’, ‘name’: ‘Grate 1/2 cup of Parmesan cheese.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-5-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place half of the cooked quinoa, butternut squash, kale, and Parmesan cheese into a large mixing bowl. Stir until combined.Add the rest of the cooked quinoa, butternut squash, kale, and Parmesan cheese into the bowl.’, ‘name’: ‘Place half of the cooked quinoa, butternut squash, kale, and Parmesan cheese into a large mixing bowl. Stir until combined.Add the rest of the cooked quinoa, butternut squash, kale, and Parmesan cheese into the bowl.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-5-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour the lemon vinaigrette over the top of the salad. Gently stir until completely combined.’, ‘name’: ‘Pour the lemon vinaigrette over the top of the salad. Gently stir until completely combined.’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-5-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘To Serve: Serve with some extra grated Parmesan cheese and a squeeze of fresh lemon juice (optional).’, ‘name’: ‘To Serve: Serve with some extra grated Parmesan cheese and a squeeze of fresh lemon juice (optional).’, ‘url’: ‘https://www.therusticfoodie.com/roasted-butternut-squash-kale-farro-salad/#wprm-recipe-1261-step-5-3’}]}

23. Roasted Sweet Potato Salad with Citrus Tahini Dressing

Roasted Sweet Potato Salad with Citrus Tahini Dressing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT20M · Total: PT55M · Yield: [‘8’, ‘8 people as a side’]

This Roasted Sweet Potato Salad with Citrus Tahini Dressing is an elegant, vibrant and gourmet salad just perfect for the holidays.

Ingredients

4 medium-sized sweet potatoes
1-½ tablespoons olive oil
salt and pepper (to taste)
8 cups baby romaine lettuce or your favourite blend
1 cup pomegranate arils
⅓ cup pine nuts
½ small red onion (thinly sliced)
250 grams halloumi cheese (goat or feta cheese are also good choices)
1 medium garlic clove
½ teaspoon salt
¾ cup tahini
1 lemon (freshly squeezed juice)
orange zest (of half an orange)
½ orange, (freshly squeezed juice)
1 tablespoon honey (adjust sweetness according to taste. )
½ teaspoon ground sumac** (optional (see recipe note))
½ cup water (more or less, to thin out tahini to desired consistency.)

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘Roasted Sweet Potatoes’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 425°F.’, ‘name’: ‘Preheat oven to 425°F.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Peel the sweet potatoes and chop into bite-size cubes (about 1 inch). Add the sweet potatoes to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper to taste. Mix well to coat the sweet potatoes with oil and seasonings.’, ‘name’: ‘Peel the sweet potatoes and chop into bite-size cubes (about 1 inch). Add the sweet potatoes to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper to taste. Mix well to coat the sweet potatoes with oil and seasonings.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Roast sweet potatoes in the oven for 10 minutes, flip and roast for another 10 to 15 minutes or until sweet potatoes are tender and start to caramelize. Let cool to room temperature. ‘, ‘name’: ‘Roast sweet potatoes in the oven for 10 minutes, flip and roast for another 10 to 15 minutes or until sweet potatoes are tender and start to caramelize. Let cool to room temperature. ‘, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Meanwhile, de-seed the pomegranate and set aside one cup of the seeds for the salad.’, ‘name’: ‘Meanwhile, de-seed the pomegranate and set aside one cup of the seeds for the salad.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Toast the pine nuts in a dry skillet cooking over medium-low heat, stirring frequently, until lightly golden. Be careful, they burn easily! Set aside.’, ‘name’: ‘Toast the pine nuts in a dry skillet cooking over medium-low heat, stirring frequently, until lightly golden. Be careful, they burn easily! Set aside.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slice the red onion and set aside.’, ‘name’: ‘Slice the red onion and set aside.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Wash and dry the salad greens. ‘, ‘name’: ‘Wash and dry the salad greens. ‘, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Top salad greens with roasted sweet potatoes, red onions, pomegranate seeds and toasted pine nuts. ‘, ‘name’: ‘Top salad greens with roasted sweet potatoes, red onions, pomegranate seeds and toasted pine nuts. ‘, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-7’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Just before serving the salad, use a paper towel to absorb some of the moisture from the Halloumi. Lightly dredge the slices of Halloumi in all-purpose flour. Melt 2 teaspoons of butter in a frying pan over medium heat. Pan fry the Halloumi cheese until golden, flip and cook until golden on the\xa0other side, about 1 to 2 minutes on each side.’, ‘name’: ‘Just before serving the salad, use a paper towel to absorb some of the moisture from the Halloumi. Lightly dredge the slices of Halloumi in all-purpose flour. Melt 2 teaspoons of butter in a frying pan over medium heat. Pan fry the Halloumi cheese until golden, flip and cook until golden on the\xa0other side, about 1 to 2 minutes on each side.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-0-8’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Citrus Tahini Dressing’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a mortar and pestle, crush 1 garlic clove with 1/2 tsp. of salt. Mash until garlic and salt form a paste.’, ‘name’: ‘In a mortar and pestle, crush 1 garlic clove with 1/2 tsp. of salt. Mash until garlic and salt form a paste.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, combine the tahini, garlic paste, lemon juice, orange zest and juice. Slowly add 1/2 cup of water, whisking until the sauce is well blended. Taste and adjust to your liking. If the sauce is too thick, you can add a teaspoon of water at a time until you have reached the desired consistency.’, ‘name’: ‘In a medium bowl, combine the tahini, garlic paste, lemon juice, orange zest and juice. Slowly add 1/2 cup of water, whisking until the sauce is well blended. Taste and adjust to your liking. If the sauce is too thick, you can add a teaspoon of water at a time until you have reached the desired consistency.’, ‘url’: ‘https://www.sweetandsavourypursuits.com/roasted-sweet-potato-salad-with-citrus-tahini-dressing/#wprm-recipe-13026-step-1-1’}]}

24. Carrot Raisin Salad

Carrot Raisin Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

Carrot Raisin Salad is a crunchy, creamy, colorful mix of the veggies and fruit you know and love.

Ingredients

1/4 cup plain yogurt
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon honey
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
pinch salt (optional)
1 pound shredded carrots
1 cup Pink Lady or Fuji apples (unpeeled and chopped into small bites size pieces)
1/2 cup raisins (craisins can also be used)
2 tablespoons toasted pecans (chopped)

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘In a large bowl, combine yogurt, sour cream, mayonnaise, honey, lemon peel, lemon juice and salt. Mix until creamy and smooth.’, ‘name’: ‘In a large bowl, combine yogurt, sour cream, mayonnaise, honey, lemon peel, lemon juice and salt. Mix until creamy and smooth.’, ‘url’: ‘https://www.lovefromtheoven.com/carrot-raisin-salad/#wprm-recipe-77248-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add carrots, apple, raisins and pecans to the bowl. Mix well to coat with the dressing.’, ‘name’: ‘Add carrots, apple, raisins and pecans to the bowl. Mix well to coat with the dressing.’, ‘url’: ‘https://www.lovefromtheoven.com/carrot-raisin-salad/#wprm-recipe-77248-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Serve immediately or refrigerate prior to serving.’, ‘name’: ‘Serve immediately or refrigerate prior to serving.’, ‘url’: ‘https://www.lovefromtheoven.com/carrot-raisin-salad/#wprm-recipe-77248-step-0-2’}

25. Quinoa and Chickpea Salad

Quinoa Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘5’, ‘5 bowls’]

This vegan quinoa chickpea salad is filling, refreshing and naturally sweet. It’s a low-calorie meal great for cold evenings.

Ingredients

1 English cucumber (chopped)
1 cup quinoa (cooked)
2 cups beets (cooked and cubed)
2 cups cherry tomatoes (halved)
½ cup parsley (chopped)
1 tbsp olive oil
1/4 tsp cinnamon
1 tsp cumin
1 tsp paprika
⅛ tsp cayenne
½ tsp ginger
1 can chickpeas (drained and washed)
1/2 tsp salt
1 tsp Dijon mustard
3 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp honey
1 tsp fresh lemon juice
a pinch of salt & black pepper

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Chickpeas’, ‘name’: ‘Chickpeas’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘First,\xa0heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.’, ‘name’: ‘First,\xa0heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add\xa0in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.’, ‘name’: ‘Add\xa0in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Once\xa0finished, remove them from the stove and leave them in the pan to cool down.’, ‘name’: ‘Once\xa0finished, remove them from the stove and leave them in the pan to cool down.’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Lemon Dressing’, ‘name’: ‘Lemon Dressing’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Mix\xa0all the ingredients in a separate bowl.’, ‘name’: ‘Mix\xa0all the ingredients in a separate bowl.’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Salad’, ‘name’: ‘Salad’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-6’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Chop\xa0and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.’, ‘name’: ‘Chop\xa0and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-7’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Mix\xa0all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.’, ‘name’: ‘Mix\xa0all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.’, ‘url’: ‘https://allnutritious.com/quinoa-and-chickpea-salad/#wprm-recipe-6402-step-0-8’}

26. Pumpkin Quinoa Salad

Pumpkin Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

This roasted pumpkin quinoa salad is full of the flavours of fall. Perfect for a hearty and cozy lunch or light dinner, as a vegan and gluten free dish!

Ingredients

3 cups pumpkin (peeled, diced)
1/4 cup quinoa (dry weight)
1 tsp olive oil
1 tsp sweet paprika
1 cup arugula
1 tbsp pumpkin seeds
1 tbsp pistachios
2 tbsp parsley (diced)
2 tbsp pomegranate seeds
pinch salt
pinch black pepper
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 garlic clove (minced or finely diced)
1 tbsp fresh ginger (finely diced)
pinch salt
pinch black pepper

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 200C / 390F and line a baking tray with parchment paper.’, ‘name’: ‘Preheat the oven to 200C / 390F and line a baking tray with parchment paper.’, ‘url’: ‘https://www.throughthefibrofog.com/maple-roasted-pumpkin-quinoa-bowl/#wprm-recipe-10573-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Once the oven is to temperature add the pumpkin to the baking tray, drizzle over the olive oil and sprinkle over the sweet paprika, salt and black pepper. Toss so that the pumpkin is evenly coated. Roast the pumpkin for 30 minutes or until fork tender.’, ‘name’: ‘Once the oven is to temperature add the pumpkin to the baking tray, drizzle over the olive oil and sprinkle over the sweet paprika, salt and black pepper. Toss so that the pumpkin is evenly coated. Roast the pumpkin for 30 minutes or until fork tender.’, ‘url’: ‘https://www.throughthefibrofog.com/maple-roasted-pumpkin-quinoa-bowl/#wprm-recipe-10573-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Cook the quinoa according to packet instructions.’, ‘name’: ‘Cook the quinoa according to packet instructions.’, ‘url’: ‘https://www.throughthefibrofog.com/maple-roasted-pumpkin-quinoa-bowl/#wprm-recipe-10573-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Dry toast the pumpkin seeds by adding to a dry skillet (without oil) and frying on a low heat until they start to very slightly brown and pop, about 4-5 minutes. Toss occasionally to prevent burning.’, ‘name’: ‘Dry toast the pumpkin seeds by adding to a dry skillet (without oil) and frying on a low heat until they start to very slightly brown and pop, about 4-5 minutes. Toss occasionally to prevent burning.’, ‘url’: ‘https://www.throughthefibrofog.com/maple-roasted-pumpkin-quinoa-bowl/#wprm-recipe-10573-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Make the dressing by combining the ingredients, and stirring well. Taste test and adjust to preference.’, ‘name’: ‘Make the dressing by combining the ingredients, and stirring well. Taste test and adjust to preference.’, ‘url’: ‘https://www.throughthefibrofog.com/maple-roasted-pumpkin-quinoa-bowl/#wprm-recipe-10573-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Combine all the ingredients in your serving bowl and drizzle on the dressing. Top with a little more herbs or pomegranate if you like, then serve immediately and enjoy!’, ‘name’: ‘Combine all the ingredients in your serving bowl and drizzle on the dressing. Top with a little more herbs or pomegranate if you like, then serve immediately and enjoy!’, ‘url’: ‘https://www.throughthefibrofog.com/maple-roasted-pumpkin-quinoa-bowl/#wprm-recipe-10573-step-0-5’}

27. Tahini Kale Salad with Roasted Sweet Potato, Quinoa, and Feta

Tahini Kale Salad with Roasted Sweet Potato, Quinoa & Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT10M · Yield: [‘6’]

A delicious festive kale salad loaded with healthy quinoa, delicious sweet potato and the most amazing pomegranate molasses tahini dressing.

Ingredients

4 cups kale (shredded)
1 cup quinoa (cooked and cooled)
2 cups sweet potato (cooked)
1/2 cup red onion (thinly sliced)
1/2 cup feta cheese (crumbled)
1/4 cup pepitas
1/2 cup pomegranate arils
2 Tbsp apple cider vinegar
2 Tbsp pomegranate molasses
1 tsp dijon mustard
1 Tbsp honey or maple syrup
3 Tbsp tahini
2 Tbsp olive oil

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘To make the dressing whisk together the vinegar, pomegranate molasses, dijon, honey, tahini and olive oil with 1 Tbsp warm water and S&P to taste.’, ‘name’: ‘To make the dressing whisk together the vinegar, pomegranate molasses, dijon, honey, tahini and olive oil with 1 Tbsp warm water and S&P to taste.’, ‘url’: ‘https://www.thepyperskitchen.com/tahini-kale-salad-with-roasted-sweet-potato-quinoa-feta/#wprm-recipe-8804-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Set aside.’, ‘name’: ‘Set aside.’, ‘url’: ‘https://www.thepyperskitchen.com/tahini-kale-salad-with-roasted-sweet-potato-quinoa-feta/#wprm-recipe-8804-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘To make the salad add the kale, quinoa, sweet potatoes, onion, feta, pepitas and pomegranate arils to a large bowl and toss.’, ‘name’: ‘To make the salad add the kale, quinoa, sweet potatoes, onion, feta, pepitas and pomegranate arils to a large bowl and toss.’, ‘url’: ‘https://www.thepyperskitchen.com/tahini-kale-salad-with-roasted-sweet-potato-quinoa-feta/#wprm-recipe-8804-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Pour the dressing over the salad, toss together and serve.’, ‘name’: ‘Pour the dressing over the salad, toss together and serve.’, ‘url’: ‘https://www.thepyperskitchen.com/tahini-kale-salad-with-roasted-sweet-potato-quinoa-feta/#wprm-recipe-8804-step-0-3’}

28. Apple Salad with Candied Hazelnuts

Apple Salad with Candied Hazelnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 cups mixed greens
2 apples, thinly sliced
1/2 cup hazelnuts
2 tablespoons maple syrup
1 tablespoon olive oil
1/4 cup dried cranberries
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Toss hazelnuts with maple syrup and 1 tablespoon olive oil; spread on a parchment-lined sheet and bake 8–10 minutes until glossy and toasted; cool.
2. In a large bowl, toss greens with apples and cranberries; whisk lemon juice with olive oil and a pinch of salt and pepper; drizzle over the greens.
3. Top with candied hazelnuts and serve.

29. Spinach Salad with Apple, Cheddar, and Smoked Almonds

Spinach Salad with Apple, Cheddar and Smoked Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 8

This Spinach Salad is a delicious explosion of flavors. And so easy – just 10 minutes! Simple enough for busy weeknights, but it also effortlessly dresses up for entertaining! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Ingredients

1 (5-ounce) bag baby spinach (or 9-ounce bag hearts of romaine, see note)
1 cup chopped Honeycrisp apple (about 1/2″ pieces), or other similarly crisp, juicy, sweet-tart apple variety
3 ounces (about 1/2 cup) smoked almonds, coarsely chopped if desired (see note)
3 ounces sharp cheddar cheese (preferably reduced-fat), cut into 1/2″ cubes to yield about 2/3 cup
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon extra virgin olive oil
1 tablespoon smooth Dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon smoked paprika

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Pile spinach in a large serving bowl, layering in a little bit of the apple, almonds, and cheese as you build the salad. Sprinkle the remaining apple, almonds, and cheese on top.’, ‘position’: 1, ‘name’: ‘Pile spinach in a large serving bowl, layering…’, ‘url’: ‘https://twohealthykitchens.com/spinach-salad-with-apple/#mv_create_116_1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘For the dressing, whisk vinegar, honey, oil, mustard, salt, and paprika in a small bowl until thoroughly combined.’, ‘position’: 2, ‘name’: ‘For the dressing, whisk vinegar, honey, oil, mustard,…’, ‘url’: ‘https://twohealthykitchens.com/spinach-salad-with-apple/#mv_create_116_2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Dress salad right before serving, or pass dressing separately.’, ‘position’: 3, ‘name’: ‘Dress salad right before serving, or pass dressing…’, ‘url’: ‘https://twohealthykitchens.com/spinach-salad-with-apple/#mv_create_116_3’}

30. Warm Sauteed Mushroom Salad with Spinach

Warm Sautéed Mushroom Salad With Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘2’]

A scrumptious and satisfying warm sautéed mushroom salad with spinach that you can get on the table in just 20 minutes.

Ingredients

1 tbsp miso paste
1 tbsp tahini paste
2 tsp rice vinegar
1 tsp sesame oil
¼ tsp garlic powder
¼ tsp sugar
2 tbsp water
250 g cooked brown rice (Pre cooked recommended (Note 1) )
15 g butter ((Note 2))
150 g mushrooms (cleaned and chopped (Note 3))
2 cloves garlic (crushed )
80 g spinach leaves ((Note 4))
100 g feta (crumbled (Note 5))
80 g pickled beets (chopped (Note 6))
2 tbsp crunchy onions (optional)

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Combine the dressing ingredients in a small jug or bowl and set aside.’, ‘name’: ‘Combine the dressing ingredients in a small jug or bowl and set aside.’, ‘url’: ‘https://knifeandsoul.com/warm-mushroom-salad-with-miso-tahini-dressing/#wprm-recipe-17742-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Place a frying pan on a high heat and add the butter. When the butter starts to sizzle add the mushrooms and fry for a few minutes until they begin to brown.’, ‘name’: ‘Place a frying pan on a high heat and add the butter. When the butter starts to sizzle add the mushrooms and fry for a few minutes until they begin to brown.’, ‘url’: ‘https://knifeandsoul.com/warm-mushroom-salad-with-miso-tahini-dressing/#wprm-recipe-17742-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Reduce the heat to medium, add the garlic, fry for a minute or two until fragrant and remove the mushrooms from the pan and set aside.’, ‘name’: ‘Reduce the heat to medium, add the garlic, fry for a minute or two until fragrant and remove the mushrooms from the pan and set aside.’, ‘url’: ‘https://knifeandsoul.com/warm-mushroom-salad-with-miso-tahini-dressing/#wprm-recipe-17742-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add the spinach, cook it for a few minutes until it starts to wilt and remove it from the pan and set aside.’, ‘name’: ‘Add the spinach, cook it for a few minutes until it starts to wilt and remove it from the pan and set aside.’, ‘url’: ‘https://knifeandsoul.com/warm-mushroom-salad-with-miso-tahini-dressing/#wprm-recipe-17742-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Assemble the salad by spooning the rice into bowls and add the cooked mushrooms, wilted spinach, pickled beetroot and crumbled feta.’, ‘name’: ‘Assemble the salad by spooning the rice into bowls and add the cooked mushrooms, wilted spinach, pickled beetroot and crumbled feta.’, ‘url’: ‘https://knifeandsoul.com/warm-mushroom-salad-with-miso-tahini-dressing/#wprm-recipe-17742-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Drizzle with the dressing, top with crunchy onions and serve.’, ‘name’: ‘Drizzle with the dressing, top with crunchy onions and serve.’, ‘url’: ‘https://knifeandsoul.com/warm-mushroom-salad-with-miso-tahini-dressing/#wprm-recipe-17742-step-0-5’}

31. Roasted Pumpkin Salad with Feta and Almonds

Roasted Pumpkin Salad with feta and almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Sweet roasted pumpkin, salty crumbled feta cheese and crisp dry roasted almonds on spicy arugula with an orange vinaigrette. A perfect fall salad any time and for Thanksgiving.

Ingredients

4 cups fresh pumpkin (cubed)
6 cups arugula (or a half-and-half mix of baby spinach and arugula)
½ cup almonds
4 ounces crumbled feta cheese
1 tablespoon olive oil
3 tablespoon fresh orange juice
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with non-stick cooking spray or line with parchment paper.’, ‘name’: ‘Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with non-stick cooking spray or line with parchment paper.’, ‘url’: ‘https://boulderlocavore.com/roasted-pumpkin-salad-recipe/#wprm-recipe-63543-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Place the pumpkin cubes on the prepared baking tray. Drizzle with 1 tablespoon olive oil, lightly salt and pepper. Toss to coat.Bake pumpkin for 20-30 minutes, flipping halfway through, until fork tender. Remove from oven and allow to cool for a few minutes.’, ‘name’: ‘Place the pumpkin cubes on the prepared baking tray. Drizzle with 1 tablespoon olive oil, lightly salt and pepper. Toss to coat.Bake pumpkin for 20-30 minutes, flipping halfway through, until fork tender. Remove from oven and allow to cool for a few minutes.’, ‘url’: ‘https://boulderlocavore.com/roasted-pumpkin-salad-recipe/#wprm-recipe-63543-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘While the pumpkin roasts, add the almonds to a dry skillet over medium-high heat. Stir constantly until they are golden brown and fragrant (just a few mintues). Remove and allow to cool for a few minutes.’, ‘name’: ‘While the pumpkin roasts, add the almonds to a dry skillet over medium-high heat. Stir constantly until they are golden brown and fragrant (just a few mintues). Remove and allow to cool for a few minutes.’, ‘url’: ‘https://boulderlocavore.com/roasted-pumpkin-salad-recipe/#wprm-recipe-63543-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘To make the dressing combine the orange juice, 1/3 cup olive oil, red wine vinegar, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. This can be done in a bowl and whisked together or in a jar, seal and shake to combine.’, ‘name’: ‘To make the dressing combine the orange juice, 1/3 cup olive oil, red wine vinegar, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. This can be done in a bowl and whisked together or in a jar, seal and shake to combine.’, ‘url’: ‘https://boulderlocavore.com/roasted-pumpkin-salad-recipe/#wprm-recipe-63543-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Divide the arugula between four plates. Distribute the pumpkin, almonds and feta cheese evenly between the plates. Divide baked squash, roasted almonds, and arugula leaves into two bowls. Drizzle with the orange vinaigrette.’, ‘name’: ‘Divide the arugula between four plates. Distribute the pumpkin, almonds and feta cheese evenly between the plates. Divide baked squash, roasted almonds, and arugula leaves into two bowls. Drizzle with the orange vinaigrette.’, ‘url’: ‘https://boulderlocavore.com/roasted-pumpkin-salad-recipe/#wprm-recipe-63543-step-0-4’}

32. Thanksgiving Fruit Salad

Thanksgiving Fruit Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

This delicious Thanksgiving Fruit Salad features apples, pears, grapes, oranges, and pecans tossed in a light honey and holiday spice dressing. This sweet and refreshing fall fruit salad is a perfect side dish for the traditionally heavy Thanksgiving dinner.

Ingredients

2 medium apples (Honeycrisp, Pink Lady, or other sweet and tart variety)
2 medium pears (Bosc or D’Anjou)
1 navel orange
½ bunch grapes
1 cup pecan halves
finishing salt (like Maldon sea salt flakes, to taste)
½ cup orange juice (from 1 navel orange)
1 teaspoon apple pie spice
1 tablespoon honey

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Chop the fruit into bite-sized pieces. Add the fresh fruit to a large bowl. Grapes can be left whole or sliced in half.’, ‘name’: ‘Chop the fruit into bite-sized pieces. Add the fresh fruit to a large bowl. Grapes can be left whole or sliced in half.’, ‘url’: ‘https://twocloveskitchen.com/thanksgiving-fruit-salad/#wprm-recipe-9732-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Create the dressing, Add the orange juice, apple pie seasoning, and honey to a container and thoroughly combine.’, ‘name’: ‘Create the dressing, Add the orange juice, apple pie seasoning, and honey to a container and thoroughly combine.’, ‘url’: ‘https://twocloveskitchen.com/thanksgiving-fruit-salad/#wprm-recipe-9732-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Drizzle the dressing over the fruit salad, mix well, sprinkle with finishing salt, and serve.’, ‘name’: ‘Drizzle the dressing over the fruit salad, mix well, sprinkle with finishing salt, and serve.’, ‘url’: ‘https://twocloveskitchen.com/thanksgiving-fruit-salad/#wprm-recipe-9732-step-0-2’}

33. Beet and Feta Cheese Salad

Beet and Feta Cheese Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 medium beets, roasted, peeled and sliced
4 cups mixed salad greens
4 oz feta cheese, crumbled
1/3 cup walnuts, toasted
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey (optional)
1 teaspoon lemon juice (optional)
Salt and pepper to taste

Instructions

1. Roast the beets until tender, then cool, peel, and slice.
2. Toss greens with a light pinch of salt and pepper.
3. Whisk olive oil, balsamic, lemon juice and honey into a bright dressing.
4. Add beets and feta to the greens and drizzle with the dressing; toss gently.
5. Scatter toasted walnuts over the top.
6. Serve immediately or chill for later.

34. Fall Pasta Salad

Fall Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [‘8’, ‘8 servings’]

Fall pasta salad is an easy and flavorful side dish to serve at your next fall gathering. Seasonal ingredients like broccoli, pecans, and cranberries are tossed with pasta in a flavorful homemade vinaigrette and served cold.

Ingredients

8 ounces rotini pasta (uncooked)
1/2 cup chopped pecans
1/2 cup dried cranberries
1 small red onion (diced)
2 carrots (grated)
2 cups chopped broccoli florets
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

{‘@type’: ‘HowToSection’, ‘name’: ‘Pasta salad’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a large pot of salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.’, ‘name’: ‘In a large pot of salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.’, ‘url’: ‘https://thetoastykitchen.com/fall-pasta-salad/#wprm-recipe-17089-step-0-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add pecans, cranberries, onion, carrot, and broccoli to pasta and toss to combine. Set aside.’, ‘name’: ‘Add pecans, cranberries, onion, carrot, and broccoli to pasta and toss to combine. Set aside.’, ‘url’: ‘https://thetoastykitchen.com/fall-pasta-salad/#wprm-recipe-17089-step-0-1’}]}
{‘@type’: ‘HowToSection’, ‘name’: ‘Vinaigrette dressing’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a separate bowl, add olive oil, vinegar, mustard, maple syrup, Italian seasoning, salt, and pepper. Whisk to combine.’, ‘name’: ‘In a separate bowl, add olive oil, vinegar, mustard, maple syrup, Italian seasoning, salt, and pepper. Whisk to combine.’, ‘url’: ‘https://thetoastykitchen.com/fall-pasta-salad/#wprm-recipe-17089-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour over salad ingredients and toss until evenly coated. Refrigerate for 1 hour before serving. Pasta salad will keep for 2-3 days, refrigerated in a sealed container.\xa0Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.’, ‘name’: ‘Pour over salad ingredients and toss until evenly coated. Refrigerate for 1 hour before serving. Pasta salad will keep for 2-3 days, refrigerated in a sealed container.\xa0Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.’, ‘url’: ‘https://thetoastykitchen.com/fall-pasta-salad/#wprm-recipe-17089-step-1-1’}]}

35. Sweet Potato Kale Salad with Maple Mustard Dressing

Sweet Potato Kale Salad with Maple Mustard Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

The perfect warming sweet potato kale salad for fall. It’s easy to make and is packed full of tasty nutritious vegetables.

Ingredients

1 large sweet potato (peeled and diced into ½” chunks)
1 can chickpeas, rinsed and drained (400 g (15oz))
2 tablespoons olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup pecans
6-7 cups curly kale, shredded (200g)
½ red onion (thinly sliced)
1 apple (chopped or sliced)
¼ cup dried sour cherries
1 cup shredded cheddar cheese
4 teaspoons wholegrain mustard
4 teaspoons maple syrup
2 tablespoons apple cider vinegar
4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.’, ‘name’: ‘Preheat’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add the sweet potatoes and chickpeas to the prepared baking sheet with the olive oil, cinnamon, nutmeg, salt and pepper.’, ‘name’: ‘dress’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toss to coat and spread out evenly on the pan.’, ‘name’: ‘toss’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Bake in the oven for 30 minutes until tender, tossing halfway through the cooking time. Spread the pecans out on a baking sheet and toast in the oven for 5 minutes whilst the sweet potatoes are cooking. Set aside.’, ‘name’: ‘bake’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Massage the kale with a pinch of salt.’, ‘name’: ‘massage’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Whisk together the ingredients for the dressing until combined.’, ‘name’: ‘whisk’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add all the salad ingredients into a large mixing bowl and pour over the dressing. Add the roasted sweet potato and chickpeas.’, ‘name’: ‘combine’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-6’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toss together until all the salad is fully dressed and serve immediately.’, ‘name’: ‘dress’, ‘url’: ‘https://www.eatloveeats.com/sweet-potato-kale-salad/#wprm-recipe-4917-step-0-7’}

36. Chicken Salad with Apples

Chicken Salad with Apples (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 bowls’]

This chicken salad with apples is a low-calorie and high protein meal. It’s nutty, creamy, a little sweet, and tasty.

Ingredients

A handful dried cranberries
2 chicken breasts (boiled)
3 apples
A handful cashew nuts
3 tbsp greek yogurt
½ tsp Dijon mustard
A pinch of salt & pepper

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Add\xa0cranberries into a bowl and pour in some boiling water. Leave for 15 minutes or so.’, ‘name’: ‘Add\xa0cranberries into a bowl and pour in some boiling water. Leave for 15 minutes or so.’, ‘url’: ‘https://allnutritious.com/chicken-salad-with-apples/#wprm-recipe-6440-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Cut\xa0chicken breasts into cubes. Deseed apples and cube them as well.’, ‘name’: ‘Cut\xa0chicken breasts into cubes. Deseed apples and cube them as well.’, ‘url’: ‘https://allnutritious.com/chicken-salad-with-apples/#wprm-recipe-6440-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Add\xa0chicken, apples, cranberries, and cashew nuts into a bowl.’, ‘name’: ‘Add\xa0chicken, apples, cranberries, and cashew nuts into a bowl.’, ‘url’: ‘https://allnutritious.com/chicken-salad-with-apples/#wprm-recipe-6440-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Combine\xa0yogurt and Dijon mustard in a separate bowl and add it to the salad.’, ‘name’: ‘Combine\xa0yogurt and Dijon mustard in a separate bowl and add it to the salad.’, ‘url’: ‘https://allnutritious.com/chicken-salad-with-apples/#wprm-recipe-6440-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toss\xa0all the ingredients together. Salt and pepper it to your taste.’, ‘name’: ‘Toss\xa0all the ingredients together. Salt and pepper it to your taste.’, ‘url’: ‘https://allnutritious.com/chicken-salad-with-apples/#wprm-recipe-6440-step-0-4’}

37. Fall Farro Salad

Fall Farro Salad Recipe with Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [’10’, ’10 servings’]

Fall Farro Salad – a delicious farro salad recipe packed with flavor and goodness! Delicata squash, arugula and more! The perfect side dish!

Ingredients

1 cup uncooked farro
1 delicata squash (cubed)
1-2 tablespoons Extra Virgin Olive Oil
1 teaspoon kosher salt
2-3 handfuls fresh arugula
1/2 cup dried cranberries
1 cup goat cheese or feta (crumbled)
1/4 cup pepitas
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon apple cider vinegar
2-3 tablespoons Extra Virgin Olive Oil
1/2 teaspoon lemon juice
pinch of salt

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘How to Cook Farro For Salad: Bring 4 cups water to boil in a medium saucepan. Meanwhile, rinse the farro. Add to the pot of boiling water. Simmer 25-30 minutes or until fully cooked; drain and set aside.’, ‘name’: ‘How to Cook Farro For Salad: Bring 4 cups water to boil in a medium saucepan. Meanwhile, rinse the farro. Add to the pot of boiling water. Simmer 25-30 minutes or until fully cooked; drain and set aside.’, ‘url’: ‘https://thewoodenskillet.com/farro-salad/#wprm-recipe-33276-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Cook Squash: Meanwhile, preheat oven to 415 degrees F. Place delicata squash on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat. Place in the oven, middle rack, and let roast 10-15 minutes. Remove and let cool slightly.’, ‘name’: ‘Cook Squash: Meanwhile, preheat oven to 415 degrees F. Place delicata squash on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat. Place in the oven, middle rack, and let roast 10-15 minutes. Remove and let cool slightly.’, ‘url’: ‘https://thewoodenskillet.com/farro-salad/#wprm-recipe-33276-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Make Dressing: Add Honey Mustard Dressing ingredients to a mason jar. Shake to combine. Taste and adjust any flavors, as desired.\xa0 Alternatively, add ingredients to a small bowl and whisk to combine. Set aside.’, ‘name’: ‘Make Dressing: Add Honey Mustard Dressing ingredients to a mason jar. Shake to combine. Taste and adjust any flavors, as desired.\xa0 Alternatively, add ingredients to a small bowl and whisk to combine. Set aside.’, ‘url’: ‘https://thewoodenskillet.com/farro-salad/#wprm-recipe-33276-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Combine: Combine farro, squash, arugula, cranberries, cheese and pepitas. Toss to combine. Serve dressing separately and use, as-desired.’, ‘name’: ‘Combine: Combine farro, squash, arugula, cranberries, cheese and pepitas. Toss to combine. Serve dressing separately and use, as-desired.’, ‘url’: ‘https://thewoodenskillet.com/farro-salad/#wprm-recipe-33276-step-0-3’}

38. Harvest Quinoa Salad

Harvest Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

This Harvest Quinoa Salad is loaded with fall flavors! Butternut squash, apples, dried cranberries, pepitas and toasted almonds are all tossed in a cider vinaigrette.

Ingredients

1 cup uncooked quinoa
1 cup cubed and roasted butternut squash
1 apple (diced (I used a Gala apple))
1 green onion (thinly sliced)
2 cups baby kale or spinach (chopped)
1/3 cup dried cranberries
2 tablespoons toasted slivered almonds
2 tablespoons pepitas (raw or roasted and salted)
Salt and pepper to taste
Apple Cider Vinaigrette

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘In a medium sized saucepan bring 2 cups of salted water to a boil.’, ‘name’: ‘In a medium sized saucepan bring 2 cups of salted water to a boil.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Rinse and drain the quinoa then add it to the boiling water.’, ‘name’: ‘Rinse and drain the quinoa then add it to the boiling water.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.’, ‘name’: ‘Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-2’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Remove the quinoa from the heat and let it cool to room temperature.’, ‘name’: ‘Remove the quinoa from the heat and let it cool to room temperature.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-3’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Prepare the cider vinaigrette and set aside.’, ‘name’: ‘Prepare the cider vinaigrette and set aside.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-4’}
{‘@type’: ‘HowToStep’, ‘text’: ‘In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.’, ‘name’: ‘In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-5’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.’, ‘name’: ‘Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-6’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Cover and refrigerate until ready to serve.’, ‘name’: ‘Cover and refrigerate until ready to serve.’, ‘url’: ‘https://reciperunner.com/harvest-quinoa-salad/#wprm-recipe-14231-step-0-7’}

39. Persimmon Salad with Farro and Cranberries

Persimmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This hearty persimmon salad is topped with farro, cranberries, shallots, pecans, goat cheese and a homemade vinaigrette. It’s the perfect fall salad to add to your Thanksgiving spread!

Ingredients

4 cups spinach (or mixed greens)
3 fuyu persimmons (sliced)
1 cup farro (cooked and cooled)
1 cup fresh cranberries
1/2 cup pecan halves
1 shallot (thinly sliced)
4 ounces goat cheese
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon fresh thyme
salt and pepper (to taste)

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘Add all of the dressing ingredients to a mason jar and seal tightly. Shake vigorously to combine.\xa0Let sit for at least 30 minutes to let the flavors meld together.’, ‘name’: ‘Add all of the dressing ingredients to a mason jar and seal tightly. Shake vigorously to combine.\xa0Let sit for at least 30 minutes to let the flavors meld together.’, ‘url’: ‘https://www.barleyandsage.com/persimmon-salad/#wprm-recipe-4747-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Toss together the the salad ingredients and lightly drizzle with the dressing.’, ‘name’: ‘Toss together the the salad ingredients and lightly drizzle with the dressing.’, ‘url’: ‘https://www.barleyandsage.com/persimmon-salad/#wprm-recipe-4747-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘That’s it!’, ‘name’: ‘That’s it!’, ‘url’: ‘https://www.barleyandsage.com/persimmon-salad/#wprm-recipe-4747-step-0-2’}

40. Fall Fruit Salad

Fall Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

This fall fruit salad is filled with fresh apples, blackberries, grapes, and pecans. Drizzled with a homemade cinnamon orange dressing that packs tons of fall flavor!

Ingredients

1 orange
2 tablespoons maple syrup
3/4 teaspoon ground cinnamon
16 ounces red seedless grapes
12 ounces blackberries
1 cup chopped pecans
2 large sweet apples

Instructions

{‘@type’: ‘HowToStep’, ‘text’: ‘In a large bowl, add the zest and juice of one orange. Add maple syrup and cinnamon, whisking to combine.’, ‘name’: ‘In a large bowl, add the zest and juice of one orange. Add maple syrup and cinnamon, whisking to combine.’, ‘url’: ‘https://thetoastykitchen.com/fall-fruit-salad/#wprm-recipe-23547-step-0-0’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Then, add grapes, blackberries, and pecans. Cube apples into bite size pieces and add to the bowl. Immediately toss fruit to coat.’, ‘name’: ‘Then, add grapes, blackberries, and pecans. Cube apples into bite size pieces and add to the bowl. Immediately toss fruit to coat.’, ‘url’: ‘https://thetoastykitchen.com/fall-fruit-salad/#wprm-recipe-23547-step-0-1’}
{‘@type’: ‘HowToStep’, ‘text’: ‘Serve immediately or store covered in the refrigerator until ready to serve.’, ‘name’: ‘Serve immediately or store covered in the refrigerator until ready to serve.’, ‘url’: ‘https://thetoastykitchen.com/fall-fruit-salad/#wprm-recipe-23547-step-0-2’}

41. Fall Chicken Apple Brie Salad

Fall Chicken Apple Brie Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 4

Ingredients

4 Chicken Breasts
2.5 Tablespoons Olive Oil
3 Teaspoons Dried Herbs (like basil, thyme, and rosemary)
8 – 10 oz Spring Mix, washed
6 oz Brie Cheese, cut into 1″ cubes
1 Large Apple, cut into 1″ cubes
1/2 Cup Pecans
1/2 Cup Dried Cranberries
5 green onions, chopped

Instructions

Preheat your oven to 375 degrees F.
Trim any excess fat off your chicken breasts.
Mix the olive oil, herbs, salt, and pepper together in a small bowl. Pour or brush evenly over the four chicken breasts.
Place in the oven and cook for 20-30 minutes, until the internal temperature is 165 degrees F. Set aside and allow to rest.
Add spring mix to a large salad bowl. Place the rest of the ingredients on top. Gently toss together until salad is mixed. Divide evenly among your meal prep containers.
Once cooled, place one chicken breast on top of each salad. Seal with lid and store in the refrigerator until ready to eat.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

0 Shares

1. Roasted Delicata Squash, Beet, and Feta Salad

2. Autumn Steak Salad with Pecans, Apples, and Raspberry Vinaigrette

3. Apple Cabbage Salad with Walnuts and Gorgonzola

4. Spinach Apple Salad with Maple Dijon Dressing

5. Fall Harvest Salad with Apple Cider Vinaigrette

6. Grilled Chicken Arugula Salad with Pears and Walnuts

7. Mexican Bean Salad

8. Persimmon Salad with Candied Hazelnuts

9. Fall Grain Salad with Harissa Dressing

10. Carrot and Beetroot Salad

11. Fall Harvest Pasta Salad

12. Butternut Squash Salad

13. Mediterranean Couscous Salad with Squash and Feta Cheese

14. Sweet Potato Couscous Salad

15. Spinach Tomato Salad with Feta Cheese

16. Fennel Apple Salad

17. Roasted Delicata Squash Salad

18. Roasted Pumpkin Chickpea Salad

19. Apple Harvest Salad

20. Acorn Squash Salad with Maple Dressing

21. Harvest Salad with Apple Vinaigrette

22. Butternut Squash Quinoa Salad with Kale

23. Roasted Sweet Potato Salad with Citrus Tahini Dressing

24. Carrot Raisin Salad

25. Quinoa and Chickpea Salad

26. Pumpkin Quinoa Salad

27. Tahini Kale Salad with Roasted Sweet Potato, Quinoa, and Feta

28. Apple Salad with Candied Hazelnuts

29. Spinach Salad with Apple, Cheddar, and Smoked Almonds

30. Warm Sauteed Mushroom Salad with Spinach

31. Roasted Pumpkin Salad with Feta and Almonds

32. Thanksgiving Fruit Salad

33. Beet and Feta Cheese Salad

34. Fall Pasta Salad

35. Sweet Potato Kale Salad with Maple Mustard Dressing

36. Chicken Salad with Apples

37. Fall Farro Salad

38. Harvest Quinoa Salad

39. Persimmon Salad with Farro and Cranberries

40. Fall Fruit Salad

41. Fall Chicken Apple Brie Salad

Similar Posts

Leave a Reply Cancel reply

Explore

Resources

Legal