As we cruise from the lightness of summer into fall, salads aren’t always the first thing that comes to mind as a meal especially if you live in climates that get colder as the fall progresses into winter.
Pear and Blue Cheese Salad
Try this salad on top of field greens or even mixed with some baby spinach. Add a half cup of sliced red onion, a Bosc pear that has been cored and sliced, half a cup of candied pecans and half a cup of crumbled blue cheese.
Use a dressing of your choice but one that’s sweeter rather than tart is best.
Warm Mushroom Salad
With pre-packed tri-color lettuce, the cooked mushrooms will wilt it a bit for an easy-to-make salad that will be a hit at your next get together.
Sauté one and a half cups of sliced mushrooms with a clove of garlic in olive oil. Place over greens. You may not need a dressing with this salad because of the olive oil you just cooked the mushrooms and garlic in.
Super Seven Spinach Salad
With just seven simple ingredients, this fall salad is a hit with everyone. Here’s the recipe:
- 1 (6 ounce) package of baby spinach
- 1/3 cup cubed Cheddar cheese
- 1 Fuji apple peeled, cored and diced
- 1/3 cup chopped red onion
- ¼ cup dried sweetened cranberries
- 1/3 cup blanched slivered almonds
- 3 T poppy seed dressing
Mix all ingredients together and pour dressing on top.
Holiday Chicken Salad
Chicken is the perfect protein for a salad and this one can be prepared ahead and served in lettuce cups or cored out tomato halves.
Start with four cups of cubed, cooked chicken. Something like Perdue’s shortcuts works well in this recipe if you don’t have time to cook the chicken. Add one cup of mayo (or Vegenaise if you’re dairy free), one teaspoon paprika, one and a half cups dried cranberries, a cup of chopped celery, two chopped green onions, one half cup minced green pepper, a cup of chopped pecans, one teaspoon of salt and a pinch of ground black pepper.
Mix it all together, tasting as you go, and serve.
Caribbean Sweet Potato Salad
This is a great way to use sweet potato in a luscious salad that includes corn, cukes and peanuts. Here’s the recipe:
- 1 large cooked and cooled russet potato, peeled and quartered
- 1 large cooked and cooled sweet potato, peeled and quartered
- 1 cup corn, blanched
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lime juice
- 3 tablespoons chopped fresh cilantro (or parsley if you don’t like cilantro)
- 1 clove minced garlic
- 3 tablespoons canola oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cucumber cut in half lengthwise and chopped
- ½ red onion sliced in rings
- ¼ finely chopped peanuts
In a bowl, whisk the mustard, lime juice, cilantro and garlic. Then slowly add the oil, salt and pepper. Drizzle over the vegetables and serve at room temperature.
Try any of these fall recipes for a great spin on a traditional salad.
Photo Creedit: istockphoto.com
Which of these fall salad recipes sounds the best?