Harvest Fruit Salad Food

HARVEST FRUIT SALAD

Steps:

• 1. Fill a large mixing bowl with very cold water to help peel your pomegranate. Slice off the top and score the outside like an orange. Submerge into the cold water and gently pull sections apart, using your thumbs to brush the seeds off the peel. The peels and membranes float which helps to separate them from the seeds. Strain.
• 2. Cube the apples and pears.
• 3. Add the apples, pears, pom seeds, craisins, golden raisins, and nuts to a large mixing bowl.
• 4. Pour half the vinaigrette and toss.
• 5. Add the rest of the vinaigrette a little at a time until everything is lightly coated.

FALL HARVEST FRUIT SALAD

Steps:

• Coat pears and apples in lemon juice.
• Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350°F. 2 Spread the pecans on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool. 3 In a small bowl, whisk together the sherry vinegar, red wine vinegar, walnut oil, olive oil, salt and pepper to form a vinaigrette. 4 In a small bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve.

SICILIAN HARVEST SALAD

Steps:

• Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.
• Put the raisins, grapes, apricots, rosemary and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.
• Separate the radicchio into leaves, saving the heart for another use. Tear into bite size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.
• Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.