By in Food

Fall Salad Recipes: Three Recipes to Celebrate Autumn Harvest

In early autumn, the abundant harvest of fruits, nuts and vegetables gives us many flavors and textures from which to choose. As the countless varieties of seasonal produce are available, combining with other simple ingredients, flavorful fall salads can be created that are healthy, delicious and colorful.

As one fall day can bring warm breezes, followed the next day by a biting cold wind, so can a fall salad bring distinctive textures of crisp or creamy, and the tart or sweet flavors. By pulling them all together, it makes for salads that can stand alone as a healthy supper, a first course salad, or as a side dish to accompany roasted chicken, pork, or other meat dishes.

These three recipes are ones that I have used several times over the last decade. I have adapted them to my taste, though they came from different sources. Enjoy your salads, even in the fall!

Cape Cod Chopped Salad
Adapted from House Beautiful

Ingredients:
8 slices (8 oz.) thick-cut bacon
8 oz. baby arugula leaves
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz. crumbled Roquefort cheese

Dressing:
3 Tbsp. good apple-cider vinegar
1 tsp. grated orange zest
2 Tbsp. freshly squeezed orange juice
2 1/2 tsp. Dijon mustard
2 Tbsp. pure maple syrup
Kosher salt
1/2 tsp. freshly ground black pepper
2/3 cup good olive oil

Directions:
1. Preheat the oven to 400 degrees F.
2. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
3. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
4. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
5. Chop the bacon into large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately. Serves 4 to 5.

Fall Fruit Salad
Adapted from Gourmet Food

Ingredients:

1 large apple, peeled, cored, and cut into 1/2 inch cubes
1 ripe pear, peeled, cored, and cut into 1/2 inch cubes
1/4 cup dried cranberries
1/4 cup walnuts
4 oz. Gorgonzola cheese, crumbled
1/2 red onion, sliced thin
2 Tbsp. balsamic vinegar
Salt and freshly ground pepper, to taste

Directions:
1. Place walnuts on cookie sheet and toast in preheated 350 degree F oven for 3 to 5 minutes. Let cool and coarsely chop.
2. In large bowl, toss all ingredients together. Serve as is or on bed of mixed greens or romaine lettuce.

Watercress-Fennel-Pomegranate Autumn Salad
Adapted from The Veggie Table

Ingredients:
2 bunches watercress, de-stemmed and washed
2 navel oranges, peeled and segmented
1/2 medium bulb fennel, cored and thinly sliced
1/4 cup pomegranate seeds
Dressing:
6 Tbsp. freshly squeezed orange juice
2 Tbsp. balsamic vinegar
1/4 cup olive oil

Directions:
1. Combine fennel, pomegranate, and oranges in bowl.
2. Whisk orange juice, vinegar, olive oil, salt and pepper in another bowl. Pour over fruit, toss to coat, and let marinate at room temperature for 30 minutes.
3. Strain dressing through colander into original bowl used for dressing.
4. Add watercress to dressing and toss.
5. Arrange on platter; top with fruit/fennel and serve. Serves 6.


Sources

Gourmet Food
House Beautiful
The Veggie Table

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Copyright © 2015 Coral Levang

Adapted from original article written for Yahoo! Contributor Network in 2010 and republished later at Bubblews, both of which were removed by author

- - - Recipes

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Time/Article: 15 minutes; 5/15

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Image Credit » https://pixabay.com/en/apples-orchard-tree-fruit-fall-379892/ by cbaquiran

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Comments

lexiconlover wrote on October 2, 2015, 3:14 PM

I think I need to make the cape cod one! I shall add the ingredients to my next grocery list. There won't be any time tomorrow for me to do it with my drive to and visit with and then drive back form visiting.

CoralLevang wrote on October 2, 2015, 3:32 PM

It is one of my favorites, for sure. Have a great weekend!! Oh, and I am proud of you, period. Short or long. emoticon :winking:

paigea wrote on October 2, 2015, 3:43 PM

I am going to make the first one today. Now, changing the subject. I have an abundance of cucumbers from the garden. I think they are too big for pickles, although hubby is going to try a small batch of pickles. They are firm and tasty right now. Any ideas? I am enjoying them with the tomatoes mmm. And I have been trying a few smoothie ideas, but I am not going to get through them before they get old.

markgraham wrote on October 2, 2015, 4:08 PM

All of these sound good. Did you ever think of writing a cookbook and I know you could probably do it.

LeaPea2417 wrote on October 2, 2015, 4:20 PM

All three of those salads look great to try. Thanks for sharing the recipes. Which one is your favorite?

MegL wrote on October 2, 2015, 5:32 PM

Those all sound delightful. I love salad. Must try them. We have a lot of apples from the garden.

MaggieD wrote on October 2, 2015, 8:37 PM

I will have to try these.

paigea wrote on October 2, 2015, 8:47 PM

I made it and it's a keeper. Thanks for the recipe.

wolfgirl569 wrote on October 2, 2015, 11:24 PM

For the first one you had me at bacon bacon lol. The second one not so much. Of course fresh apples are always good also

CoralLevang wrote on October 3, 2015, 5:06 AM

paigea I have made soups using cucumber before. I mean, hot soups, not just gazpacho.

In olive oil, over medium heat, I cook chopped onions and garlic and cook until onion is very soft. I seed and peel cucumbers, and then dice them, add to the pot, along with some veggie or chicken broth, and some milk. I like it a bit spicy, so add some seasoning--soy sauce, cayenne, curry powder, sesame oil, parsley (I would use fresh). Bring it to a slow boil and then turn down heat to simmer another 10-15 minutes. Then put in my Vitamix (or other blender) and puree until it's creamy.

CoralLevang wrote on October 3, 2015, 5:06 AM

Ooh!! I love the first one the best, but I like the arugula mixed with all the other. YUM! Glad you liked it!

CoralLevang wrote on October 3, 2015, 5:07 AM

Ah, thanks. Never did I care to write a cookbook, but I have read many of them just like other books over the years.

CoralLevang wrote on October 3, 2015, 5:08 AM

It's a toss-up between the first and second one....though I love all three.

CoralLevang wrote on October 3, 2015, 5:08 AM

How many trees do you have? Which varieties of apple?

CoralLevang wrote on October 3, 2015, 5:09 AM

Thanks... is there one that looks better to you than others?

CoralLevang wrote on October 3, 2015, 5:10 AM

I know. Bacon is so good in that salad. emoticon :smile:

MegL wrote on October 3, 2015, 5:11 AM

3 trees, chosen because they cross pollinate each other. All 3 varieties are old types, Worcester Pearmain, Cox's Orange Pippin (both eaters) and Bramley apple seedling (cooking apple).

CoralLevang wrote on October 3, 2015, 5:45 AM

I am unfamiliar with all of them.

paigea wrote on October 3, 2015, 11:22 AM

I didn't go to town for arugula I am afraid but I will try it again with arugula.

paigea wrote on October 3, 2015, 12:44 PM

I read this to my hsband. He said, "make a really small pot" lol

BarbRad wrote on October 3, 2015, 3:26 PM

Those look delicious. I would have to substitute some sort of cheese I have in the house, though.