Harvest Chopped Salad Recipes

HARVEST CHOPPED SALAD

Steps:

• In large bowl, carefully toss all ingredients; transfer to serving bowl or plate.
• Garnish with extra chèvre and dried cranberries, if desired. Serve immediately.

HARVEST SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
• In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

HARVEST CHOPPED QUINOA SALAD

Steps:

• Preheat oven to 400°F.
• Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
• Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
• Make vinaigrette (recipe below), set aside.
• In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
• Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
• DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
• Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
• Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
• Season to taste with salt and pepper.
• DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.