Autumn Harvest Salad With Candied Pecans
Autumn Harvest Salad with Candied Pecans is a delightful and festive dish that perfectly captures the essence of fall. This invigorating salad combines the flavors of seasonal produce with the sweet crunch of candied pecans, making it a wonderful addition to any autumn meal or a perfect stand-alone dish for a light lunch.
| Ingredients | Quantity |
|---|---|
| Mixed salad greens | 4 cups |
| Apple (sliced) | 1 medium |
| Pear (sliced) | 1 medium |
| Dried cranberries | 1/2 cup |
| Feta cheese (crumbled) | 1/2 cup |
| Candied pecans | 1/2 cup |
| Red onion (thinly sliced) | 1/4 cup |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
- In a large bowl, combine mixed salad greens, sliced apple, sliced pear, dried cranberries, and red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat evenly.
- Top the salad with crumbled feta cheese and candied pecans just before serving.
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Spinach and Pear Salad With Honey-Crisped Pecans
Spinach and Pear Salad with Honey-Crisped Pecans is a revitalizing and nutritious dish that showcases the delightful combination of tender spinach, sweet ripe pears, and the rich crunch of honey-glazed pecans. This salad is perfect for a light lunch or as an elegant starter for your autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Fresh spinach leaves | 6 cups |
| Pear (sliced) | 1 medium |
| Honey | 2 tablespoons |
| Pecan halves | 1/2 cup |
| Red onion (thinly sliced) | 1/4 cup |
| Goat cheese (crumbled) | 1/2 cup |
| Olive oil | 3 tablespoons |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
- Preheat the oven to 350°F (175°C).
- In a bowl, combine pecans and honey, mix well, and spread on a baking sheet. Roast for 10-15 minutes until golden and fragrant, stirring occasionally.
- In a large bowl, toss the fresh spinach, sliced pear, red onion, olive oil, lemon juice, salt, and pepper together.
- Once pecans are cool, add them to the salad along with crumbled goat cheese just before serving. Enjoy!
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Roasted Brussels Sprout Salad With Cranberries and Pecans
Roasted Brussels Sprout Salad with Cranberries and Pecans is a hearty and flavorful dish that perfectly captures the essence of fall. The combination of roasted Brussels sprouts, sweet tart cranberries, and crunchy pecans creates a delightful medley of textures and flavors. This salad makes for a comforting side or a nutritious main dish, ideal for autumn gatherings and holiday meals.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (halved) | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Dried cranberries | 1/2 cup |
| Pecan halves | 1/2 cup |
| Maple syrup | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Goat cheese (crumbled) | 1/2 cup |
- Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until golden and tender.
- In a bowl, combine dried cranberries, pecans, maple syrup, and apple cider vinegar. Stir until well mixed.
- Once Brussels sprouts are roasted, toss them with the cranberry and pecan mixture in a large bowl. Add crumbled goat cheese before serving. Enjoy warm!
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Kale Salad With Apples, Cheddar, and Candied Pecans
Kale Salad with Apples, Cheddar, and Candied Pecans is a delightful combination of fresh greens, crunchy fruits, and savory cheese. This salad highlights the seasonal flavors of fall, with the sweetness of apples and the richness of candied pecans complementing the hearty kale. It’s a nutritious dish that works beautifully as a side or a light main course, perfect for autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Lacinato kale (chopped) | 6 cups |
| Apples (thinly sliced) | 2 |
| Cheddar cheese (shredded) | 1 cup |
| Candied pecans | 1/2 cup |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
- In a large bowl, combine the chopped kale with olive oil, lemon juice, salt, and pepper. Massage the kale for a few minutes until it becomes tender.
- Add the sliced apples, shredded cheddar, and candied pecans to the kale, gently tossing to combine.
- Serve immediately, or let it sit for a bit to allow the flavors to meld. Enjoy!
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Maple Balsamic Chicken Salad With Candied Pecans
Maple Balsamic Chicken Salad with Candied Pecans is a deliciously hearty and flavorful dish, perfect for fall. This salad combines tender, marinated chicken with the sweetness of maple syrup and balsamic vinegar, mixed greens, and crunchy candied pecans, creating a delightful blend of textures and tastes. It’s an excellent choice for a satisfying lunch or a light dinner.
| Ingredients | Quantity |
|---|---|
| Chicken breast (cooked and sliced) | 2 cups |
| Mixed greens (such as spinach, arugula, and romaine) | 4 cups |
| Candied pecans | 1/2 cup |
| Maple syrup | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
- In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper to make the dressing.
- In a large bowl, combine mixed greens, sliced chicken, and candied pecans.
- Drizzle the dressing over the salad and gently toss to combine all ingredients.
- Serve immediately and enjoy the flavors of fall in every bite!
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Butternut Squash Salad With Arugula and Pecans
Butternut Squash Salad with Arugula and Pecans is a vibrant, nutritious dish that perfectly embodies the flavors of fall. The roasted sweetness of butternut squash pairs beautifully with the peppery arugula and the crunch of candied pecans, all brought together with a light vinaigrette. This salad is a fantastic option for a side dish or a light and satisfying main course.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and cubed) | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Arugula | 4 cups |
| Candied pecans | 1/2 cup |
| Apple cider vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
- Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
- In a small bowl, whisk together apple cider vinegar and honey to make the dressing.
- In a large bowl, combine the roasted butternut squash, arugula, and candied pecans.
- Drizzle the dressing over the salad and toss gently to mix.
- Serve warm or at room temperature, and enjoy the seasonal flavors in every bite!
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Quinoa Salad With Roasted Vegetables and Sweet Pecans
Quinoa Salad with Roasted Vegetables and Sweet Pecans is a wholesome, hearty dish that highlights the rich flavors of autumn. This nutritious salad combines fluffy quinoa with a medley of roasted seasonal vegetables, sweet candied pecans, and a zesty dressing, making it a perfect main course or side dish for any fall gathering.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Vegetable broth or water | 2 cups |
| Assorted vegetables (e.g., bell peppers, zucchini, carrots) | 2 cups (chopped) |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Candied pecans | 1/2 cup |
| Apple cider vinegar | 3 tablespoons |
| Dijon mustard | 1 teaspoon |
| Maple syrup | 1 tablespoon |
- Preheat the oven to 425°F (220°C). Toss the chopped vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
- Meanwhile, cook the quinoa in vegetable broth or water according to package instructions. Once cooked, fluff with a fork and let cool slightly.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and maple syrup to create the dressing.
- In a large bowl, combine the cooked quinoa, roasted vegetables, and candied pecans. Drizzle with the dressing and toss gently to combine.
- Serve warm or at room temperature, and enjoy the delightful mix of textures and flavors in this autumn-inspired salad!
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Fall Fruit Salad With Grapes, Pomegranate, and Candied Nuts
Fall Fruit Salad with Grapes, Pomegranate, and Candied Nuts is a revitalizing and vibrant dish that showcases the best of autumn’s bounty. This salad combines juicy grapes and tart pomegranate seeds, perfectly complemented by crunchy candied nuts, making it a delightful addition to any fall gathering or as a light dessert.
| Ingredients | Quantity |
|---|---|
| Seedless grapes | 2 cups |
| Pomegranate seeds | 1 cup |
| Mixed nuts (e.g., walnuts, pecans) | 1/2 cup (candied) |
| Honey | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Fresh mint leaves | For garnish |
- In a large bowl, combine the seedless grapes and pomegranate seeds.
- In another small bowl, whisk together honey and lemon juice to create a light dressing.
- Drizzle the honey-lemon mixture over the fruit and toss gently to coat.
- Add the candied mixed nuts on top and gently fold them into the salad.
- Garnish with fresh mint leaves and serve immediately for a burst of flavor and color!
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Beet and Goat Cheese Salad With Crunchy Pecans
Beet and Goat Cheese Salad with Crunchy Pecans is a delightful fall dish that balances earthy roasted beets with creamy goat cheese, all topped off with crunchy candied pecans. This salad not only offers a wonderful mixture of textures and flavors but also presents a stunning visual appeal, making it perfect for fall gatherings or a wholesome lunch.
| Ingredients | Quantity |
|---|---|
| Fresh beets | 3 medium |
| Goat cheese | 4 ounces |
| Mixed greens (e.g., arugula, spinach) | 4 cups |
| Candied pecans | 1/2 cup |
| Olive oil | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt and pepper | To taste |
| Fresh thyme (optional) | For garnish |
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes until tender. Allow to cool, peel, and slice.
- In a large salad bowl, combine the mixed greens and arrange the roasted beet slices on top.
- Crumble the goat cheese over the salad, followed by the candied pecans.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad.
- Garnish with fresh thyme if desired, and serve immediately. Enjoy the rich flavors and textures!
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Citrus Autumn Salad With Avocado and Toasted Pecans
Citrus Autumn Salad with Avocado and Toasted Pecans is a rejuvenating and vibrant dish that shines during the fall season. With the combination of zesty citrus, creamy avocado, and crunchy toasted pecans, this salad is both nourishing and flavorful, making it an ideal addition to any autumn meal or gathering.
| Ingredients | Quantity |
|---|---|
| Mixed greens (e.g., spinach, kale) | 4 cups |
| Avocado | 1 medium |
| Orange | 1 large |
| Grapefruit | 1 large |
| Toasted pecans | 1/2 cup |
| Olive oil | 2 tablespoons |
| Honey or maple syrup | 1 tablespoon |
| Salt and pepper | To taste |
| Fresh cilantro (optional) | For garnish |
- In a large salad bowl, combine mixed greens.
- Slice the avocado, orange, and grapefruit, and arrange them on top of the greens.
- Sprinkle toasted pecans over the salad for added crunch.
- In a small bowl, whisk together olive oil, honey or maple syrup, salt, and pepper.
- Drizzle the dressing over the salad and garnish with fresh cilantro if desired. Serve immediately and savor the delightful flavors!
Chopped Salad With Feta, Apples, and Spiced Pecans
Chopped Salad with Feta, Apples, and Spiced Pecans is a delightful and hearty dish that brings together the crispness of fresh vegetables, the sweetness of apples, and the creaminess of feta cheese, all topped with sweet and spiced candied pecans. This salad is perfect for fall gatherings or as a rejuvenating side dish for a cozy dinner.
| Ingredients | Quantity |
|---|---|
| Mixed greens (e.g., romaine, arugula) | 4 cups |
| Apples (e.g., Honeycrisp or Granny Smith) | 2 medium |
| Feta cheese | 1/2 cup crumbled |
| Spiced pecans (candied) | 1/2 cup |
| Red onion | 1/4 medium thinly sliced |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley (optional) | For garnish |
- In a large bowl, combine mixed greens, diced apples, sliced red onion, and crumbled feta cheese.
- Toss in the spiced pecans for added sweetness and crunch.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh parsley if desired and serve immediately. Enjoy the burst of flavors!
