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Raw apples are stunning in salads — they’re crunchy, not too sweet, and delightfully refreshing. They add an addictive crispness to anything they’re tossed with.
But roast the slices before adding them to your favorite greens and you have a whole new way to experience your apples! Here, the succulent fennel-roasted apples make every bite of this autumn salad a true celebration of fall’s bounty.
For the roasted apples
- 3 firm-fleshed apples (such as Gala, Braeburn, Fuji, or Honeycrisp), quartered, cored, and halved again
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, melted
- 1 tablespoon grapeseed or vegetable oil
- 1 tablespoon Calvados or brandy
- 1 teaspoon fennel seeds, crushed coarsely in a mortar
For the vinaigrette
- 1 tablespoon apple cider vinegar
- 3 tablespoons roasted hazelnut or walnut oil
- 1 tablespoon fennel fronds or dill, chopped finely
- 1/8 teaspoon sea salt
- Freshly ground white pepper, to taste
For the salad
- 1/4 cup hazelnuts
- 5 ounces baby mizuna, baby arugula or mesclun
- 24 large seedless grapes, halved lengthwise
- 8 ounces blue cheese or feta, cut into 4 ¼-inch cubes
- Freshly ground white pepper, to taste
Honeycrisp Autumn Harvest Salad
I have never experienced a honeycrisp apple before I decided to make this honeycrisp autumn harvest salad. I always looked at how costly they are. Usually, budgetwise I always go for gala apples. I enjoy them and most of the time they are reasonably priced.
When I went to amke this salad, I started by tasting what a honeycrisp apple tasted like on it’s own. I was immediatley hooked. Apparently, this apple was developed to be crisp with a nice balance of sweet and tart.
The honeycrisp is considered to be the ideal apple for eating raw. I looked into the development of this apple and it is a hybrid of a honeygold and a macoun. I’ve never even heard of a macoun apple before.
This salad has a base of romaine lettuce. Then it’s topped with crumbled bacon, dried cranberries, sugared pecans, honeycrisp apple, and cheese.
You can go one of several ways with the cheese. You can use goat cheese, feta cheese, gorgonzola, or blue cheese. I LOVE goat cheese. It is so creamy! However, it is more pricy than feta. Then if you like that strong punch of blue cheese you can go for that. Or for a cheese similar to blue cheese but not as strong, go for gorgonzola. Any of those cheese will work well in this salad.
The honeycrisp autumn harvest salad is dressed with a homemade vinaigrette dressind. It is made up of canola oil, apple cider vinegar, water, Dijon mustard, suagr, salt, and pepper. The mustard in this dissing was a nice compliment to all of the ingredients in the salad.
- 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
- 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 tablespoon coarsely chopped tarragon
- 1 tablespoon chopped flat-leaf parsley
- 10 ounces mixed salad greens or mesclun
- 1 cup coarsely chopped pecans
- 1/2 cup roasted pumpkin seeds
In a large nonstick skillet, heat 2 tablespoons of the oil. Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.
In a small bowl, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil season the dressing with salt and pepper. In a large bowl, toss the salad greens with the pecans, pumpkin seeds and roasted squash. Pour the dressing over the salad and toss well. Serve the salad right away.
How to de-seed a pomegranate:
- This is the most popular method online. Use a knife to score the skin of the pomegranate all the way around the middle, but don’t cut into the seeds. Use your hands to gently pry the two halves apart. Hold the pomegranate cut side down over a large bowl. Be sure your hand is under the pomegranate. Use a large spatula or spoon to smack the top of the pomegranate. This is supposed to make all the seeds fall out easily. This seems to work for many people, but it didn’t work very well for me. Keep reading to see my prefered method.
- Score the skin of the pomegranate into quarters. Carefully pry the quarters apart. Use your thumb and fingers to remove the seeds (arils) from the white pith. This is not my favorite method because it is very messy. Often the juice will get all over everything and it can stain.
- Start the same way as option 2, by scoring the pomegranate skin into quarters. However, for this method you will want a large bowl of cold water. I like to use my salad spinner so that I can just lift the basket out of the water when I am done, retrieving all the seeds. Under the water, pry apart the quarters, then use your thumb and fingers to gently separate the seeds from the white pith. The seeds will sink to the bottom and most of the pith will float on top. Remove the white pith from the water and drain the water, leaving you with only the arils. This is my favorite method and I have found it works best for me. Feel free to try different options to see which one you prefer!
I used farro in my salad but you can use another grain if you prefer – quinoa would also be nice. And I love using delicata squash because it is so easy to work with – no peeling! The skin of the delicata is edible. The dressing is full of fall flavors with the maple syrup and apple cider vinegar.
Honeycrisp Harvest Salad Ingredients:
Apple Cider Vinaigrette
- Canola or Vegetable Oil-
- Apple Cider Vinegar
- Dijon Mustard
- Romaine Lettuce, chopped
- Honeycrisp Apple
- Bacon Pieces
- Dried Cranberries
- Bleu Cheese Crumbles
- Pecan Halves
Variation for this autumn kale salad recipe:
Having been a blogger for over 6 years now, I know many of you love that I share variations for my recipes. Because we all know that holiday meals mean entertaining a large number of people with various likes and dislikes. The good thing is that this harvest kale salad is one that you can change up easily. Below are a few variations to help you please your guests:
- Swap Kale with Lettuce: During the colder months, I love using kale as I think it pairs so well with all the fruits and vegetables in season. It also does a good job of standing up on its own when there are all kinds of flavors mixing together in one big bowl as it is happening in this Thanksgiving kale salad recipe.
However, if you are not a fan of kale you can certainly swap it with lettuce or any other salad greens you like. Simply use 2-3 cups more of salad greens to compensate.
- Use Other Types of Cheese: I am a huge fan of creamy goat cheese in this salad, but if you are not, you can swap it with feta, blue, or even parmesan cheese.
- Use a Pear Instead of Apple: Don’t get me wrong. I love fall salads with apples, but a thinly sliced slightly ripened pear would also be great in this recipe.
- Guests with Nut Allergies: If you have guests who cannot tolerate nuts, you can either omit using them or swap pecans with pumpkin seeds.
20 Easy Fall Salads to Make the Most of Harvest Season
When you need a break from all of those fall soups and casseroles, assemble a healthy fall salad.
Sure, summer salads have a sparkling reputation: they're light and fresh, packed with vitamins, and they use up some of the best produce from your garden or local farmers' market. But these easy fall salad recipes prove that the warmest months can offer plenty too &mdash think salad with farro, sweet potato, Brussels sprouts, and other hearty additions like salad and butternut squash recipes that'll fill you and your family right up. It's true: salads can be comfort food, too.
Pull together some of autumn's best crops and get cooking with the super-simple fall harvest salads on our list, which range from recipes packed with greens like kale and arugula to less traditional combinations that incorporate cauliflower, roasted fennel, and other delicious ingredients. We've gathered our fave fall salad with apples &mdash because who doesn't want to add an awesome apple recipe to your healthy lunch or family dinner? Plus, if you're hungry for something a little more comforting, there are plenty of warm fall salads that will keep you cozy on a chilly fall night. So what are you waiting for? It's time to up your salad game and pull together some of autumn's best crops to create these simple and delicious combinations. Seriously, the whole family will be begging for these recipes all season long.
This flavorful harvest salad is a pretty presentation of everything we love about the fall - kabocha squash, Brussels sprouts, hearty, healthy kale, and sweet, honeycrisp apples. This salad can be adjusted to accommodate whatever you want to add, such as shaved carrots or pepitas. For make ahead options, make the dressing a couple of days before and store in the refrigerator. You can roast the vegetables a few hours before your dinner and hold at room temperature or make the day before and refrigerate. Don&rsquot be intimidated by the high roasting temp &ndash that&rsquos the key to success! Nicely caramelized veggies that aren&rsquot too mushy. Raw kale can sometimes be a little too hearty and hard to chew, but you can soften the leaves by massaging them gently with some of the dressing for a couple of minutes. Casseroles and side dishes are often the most popular foods on the holiday table, but they can also become a bit heavy. This Harvest Salad is not only beautiful, but will be a welcome addition along with the other dishes.
For your harvest salad…
Lacinato kale is one of our stars, here. I love using kale because it holds up so well. You can prepare it days ahead of time, and even dress it early in the day, and because it’s so hearty, it won’t wilt on you. Instead, it will soften in the dressing and get even more flavorful. You can use all kale, or toss in some of a lighter green, like arugula, as I did.
Honeycrisp apples add the most delightful crunch to this salad. I recommend tossing the apples in a touch of lemon juice to keep them from browning. Honeycrisps are my favorite variety, but use whatever your favorite is. Just make sure it’s a crunchy apple – soft doesn’t work as well here. And if you prefer, pear slices can also be used!
Pomegranate seeds aren’t just stunning to look at – they also add this beautiful “pop” in the salad that makes it so fun to eat. These are the salad’s little gems on top, and you don’t want to skip it.
Candied almonds are never a bad idea, in my book. In this recipe, we toast the almonds slightly on the stove, and then toss in a few tablespoons of maple syrup and a sprinkle of salt. After a few minutes of cooking, you’ll leave the candied almonds to cool and firm up, adding a lovely crunch.
Pro Tips/Recipe Notes
- Use fresh kale and chop yourself so you can easily remove the stems. Don’t buy the pre-packaged chopped kale unless that’s your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- Be consistent with the size you dice the butternut squash so they cook evenly.
- Add some farro/barley if you want additional texture.
- If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.
Watch the video: Χριστουγεννιάτικη γιορτινή σαλάτα-Christmas salad (June 2022).