Fall Salad Archives - RecipeWikki https://recipewikki.com/tag/fall-salad/ Wikipedia of Awesome Taste Wed, 30 Apr 2025 06:07:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Fall Salad Archives - RecipeWikki https://recipewikki.com/tag/fall-salad/ 32 32 Roasted Butternut Squash Salad https://recipewikki.com/roasted-butternut-squash-salad-3/ Wed, 30 Apr 2025 06:07:45 +0000 https://recipewikki.com/?p=7241 Sweet, nutty roasted squash meets crisp greens and tangy cheese in this hearty yet bright salad—perfect for fall dinners or any time you crave something both comforting and fresh. Origin Roasted Butternut Squash Salad Roasting squash to highlight its natural sweetness is a staple of farm-to-table cooking. Combining it with salad ingredients elevates a simple […]

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]]> Sweet, nutty roasted squash meets crisp greens and tangy cheese in this hearty yet bright salad—perfect for fall dinners or any time you crave something both comforting and fresh.

Origin Roasted Butternut Squash Salad

Roasting squash to highlight its natural sweetness is a staple of farm-to-table cooking. Combining it with salad ingredients elevates a simple veggie into a satisfying, balanced dish popular in seasonal menus and cozy home kitchens alike.

Why You’ll Love This Recipe

It strikes the ideal balance of textures and flavors: tender, caramelized squash; crunchy nuts; creamy cheese; and a bright maple-balsamic dressing that ties it all together.

Also Read : Greek Couscous Salad

Roasted Butternut Squash Salad
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Roasted Butternut Squash Salad

Recipe by RecipeWikki
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

250

kcal

Ingredients

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp pure maple syrup

  • 1 tsp Dijon mustard

  • Pinch of salt & pepper

  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

  • 2 tbsp olive oil, divided

  • Salt & freshly ground black pepper

  • 4 cups mixed greens (arugula, spinach, or baby kale)

  • ¼ cup toasted pecans or walnuts

  • ½ cup crumbled goat cheese or feta

  • 2 tbsp dried cranberries or pomegranate seeds

Directions

  • Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, stirring halfway, until tender and lightly caramelized.
  • Toast the nuts: While squash roasts, heat remaining 1 tbsp oil in a small pan over medium heat. Add nuts and toast 3–4 minutes, stirring, until fragrant. Transfer to a plate to cool.
  • Make the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper in a small bowl.
  • Assemble: In a large bowl, toss mixed greens with half the dressing. Top with roasted squash, toasted nuts, cheese, and dried cranberries.
  • Finish & serve: Drizzle remaining dressing over the salad, toss gently, and serve immediately.

Notes

  • Add grains: Stir in cooked quinoa or farro for extra heft.
  • Cheese swap: Blue cheese adds a sharper bite if you prefer.
  • Make-ahead tip: Roast squash and toast nuts up to a day ahead; store separately and assemble just before serving.
  • Seasonal twist: Swap in roasted apples or pears for variety.

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]]> Red Pear, Pomegranate, and Gorgonzola Salad https://recipewikki.com/red-pear-pomegranate-and-gorgonzola-salad/ Sun, 27 Apr 2025 14:06:41 +0000 https://recipewikki.com/?p=7223 A beautiful balance of sweet, tart, and creamy—crisp red pear slices, jewel-like pomegranate arils, and tangy Gorgonzola on a bed of peppery greens, all brought together with a honey-balsamic dressing. Origin Red Pear, Pomegranate, and Gorgonzola Salad Fruit-and-cheese salads have long been a part of European and American menus, but pairing ripe pears with tangy […]

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]]> A beautiful balance of sweet, tart, and creamy—crisp red pear slices, jewel-like pomegranate arils, and tangy Gorgonzola on a bed of peppery greens, all brought together with a honey-balsamic dressing.

Origin Red Pear, Pomegranate, and Gorgonzola Salad

Fruit-and-cheese salads have long been a part of European and American menus, but pairing ripe pears with tangy blue cheese really took off as chefs began highlighting contrasting textures and flavors. Adding pomegranate in fall and winter adds festive color and a burst of brightness.

Why You’ll Love This Recipe

Each bite offers a mix of juicy sweetness, crunchy pop, and creamy tang. It’s elegant enough for holiday tables and easy enough for a weeknight dinner—a real crowd-pleaser that feels special without heavy lifting.

Alos Read : Green Goddess Salad

Red Pear, Pomegranate, and Gorgonzola Salad
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Red Pear, Pomegranate, and Gorgonzola Salad

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 4 cups mixed greens (arugula, baby spinach, or spring mix)

  • 2 ripe red pears (Bosc or Anjou), cored and thinly sliced

  • 1 cup pomegranate arils

  • ½ cup crumbled Gorgonzola or blue cheese

  • ¼ cup toasted pecans or walnuts

  • 3 tbsp extra-virgin olive oil

  • 1½ tbsp balsamic vinegar (or apple cider vinegar)

  • 1 tbsp honey or maple syrup

  • 1 tsp Dijon mustard

  • Salt and pepper, to taste

Directions

  • Toast the nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
  • Make the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
  • Assemble the salad: In a large bowl, toss mixed greens with half the dressing. Arrange pear slices on top, sprinkle with pomegranate arils, crumbled Gorgonzola, and toasted nuts.
  • Finish & serve: Drizzle with remaining dressing just before serving, and give it a gentle toss if desired.

Notes

  • Pear ripeness: Choose pears that are firm but yield slightly when pressed; they should hold their shape when sliced.
  • Cheese swap: If you prefer a milder flavor, use goat cheese or feta instead of Gorgonzola.
  • Make-ahead tip: You can toast the nuts and prep the dressing a day ahead—store separately and combine just before serving.
  • Variation: Add thinly sliced red onion or shaved fennel for extra crunch and bite.

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]]> Roasted Butternut Squash Salad https://recipewikki.com/roasted-butternut-squash-salad-2/ Fri, 25 Apr 2025 12:20:08 +0000 https://recipewikki.com/?p=7200 A warm, satisfying salad featuring caramelized butternut squash, peppery greens, tangy cheese, and a maple-balsamic dressing. It’s wholesome, flavorful, and beautiful on the plate. Origin Roasted Butternut Squash Salad While salads are often thought of as cold and crisp, roasted vegetable salads like this one have roots in modern farm-to-table cuisine, blending seasonal produce with […]

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]]> A warm, satisfying salad featuring caramelized butternut squash, peppery greens, tangy cheese, and a maple-balsamic dressing. It’s wholesome, flavorful, and beautiful on the plate.

Origin Roasted Butternut Squash Salad

While salads are often thought of as cold and crisp, roasted vegetable salads like this one have roots in modern farm-to-table cuisine, blending seasonal produce with simple dressings to let natural flavors shine.

Why You’ll Love This Recipe

It’s the perfect balance of sweet, savory, and tangy. Roasting brings out the squash’s natural sweetness, while creamy cheese and crunchy nuts add depth and texture. Ideal as a main or side dish.

Also Read : Bloody Mary Pasta Salad


Roasted Butternut Squash Salad
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Roasted Butternut Squash Salad

Recipe by RecipeWikki
Servings

6

servings
Prep time

25

minutes
Cooking time

35

minutes
Calories

280

kcal

Ingredients

  • 3 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp maple syrup or honey

  • 1 tsp Dijon mustard

  • Salt and pepper, to taste

Directions

  • Preheat oven to 400°F (200°C).
  • Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
  • While squash cools slightly, whisk together all dressing ingredients in a small bowl.
  • In a large bowl or platter, layer greens, roasted squash, goat cheese, cranberries, and nuts.
  • Drizzle with dressing just before serving and toss gently.

Notes

  • Add cooked quinoa or farro to turn this into a hearty main dish.
  • Swap goat cheese for blue cheese for a stronger flavor.
  • Store leftovers undressed in the fridge to keep greens from wilting.
  • Great for holiday tables or cozy weeknight dinners.

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