Contest Winning Fall Harvest Salad Food

CONTEST-WINNING FALL HARVEST SALAD

Steps:

• Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat., Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature., In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes., In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately.

HARVEST SALAD

Steps:

• Preheat the oven to 400 degrees. Peel and seed the butternut squash; cut into 3/4 inch cubes.
• Toss together the squash, olive oil, honey, salt, and pepper in a large bowl. place in a single layer in a lightly greased aluminum foil lined jelly-roll pan.
• Bake 20 to 25 minutes or until the squash is tender and begins to brown, stirring once after 10 minutes. Remove from the oven, and let it cool in the pan for 10 minutes.
• Pulse the poppy-seed dressing and cranberries in a blender 3 to 4 times or until the cranberries are coarsely chopped.
• Toss together the squash, salad greens, feta cheese, pecans, and bacon on a large serving platter. Serve with the dressing mixture.

HARVEST SALAD WITH PEARS

Steps:

• Whisk all dressing ingredient together in a nonreactive mixing bowl.
• Evenly divide mixed greens in bowls and top with bleu cheese, walnuts, dried cranberries, and pears.
• Top with whisked dressing.

FALL HARVEST SALAD SUPREME RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
• On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
• Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10-15 minutes.
• While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
• Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
• Serve with the remaining dressing alongside.
• Enjoy!