topic Re: Autumn Salads in Recipes

Autumn Salads

Mellyg — Sun, 08 Nov 2020 23:11:11 GMT

It's a rare day if I don't eat salad; and especially love making them seasonal. Does anyone have any favorite autumn ones they'd like to share?

My current favorite is arugula tossed with EVOO, a tad of basalmic vinegar, salt & pepper and topped with fresh Parmesan, sliced pear and warm toasted walnuts.

Ive also been making one with greens (lately arugula has been my favorite) topped with sweet potato (diced and roasted), garbanzo beans, hard boiled egg, pumpkin seeds (DH gets the addition of blue cheese and tomatoes).

Ive also roasted root vegetables (carrots, sweet potato, parsnip, brussel sprouts) and served on greens. If I have extra produce that needs to be roasted (typically broccoli or cauliflower), I'll add them.

Re: Autumn Salads

ahoymate — Sun, 08 Nov 2020 23:16:05 GMT

Google has lots of sites for ideas.

Re: Autumn Salads

Mellyg — Sun, 08 Nov 2020 23:37:22 GMT

@ahoymate wrote:
Google has lots of sites for ideas.

They most certainly do and never lack recipes! I was just curious if anyone had any that they are particularly fond of.

Re: Autumn Salads

GenXmuse — Mon, 09 Nov 2020 00:10:10 GMT

I like to make this in the autumn. You can also add some white beans to make it extra filling.

magic” peppers and salad with pine nuts & capers

author: Alexandra Stafford at alexandracooks.com
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
yield: 2 servings

DESCRIPTION

Recipe for magic peppers adapted from Sally Schneider’s The Improvisational Cook

Notes: The only part of this recipe I suggest you following to a T (or mostly to a T) is the time (25 to 30 min) and temperature (450ºF). Otherwise, just toss the peppers — however many you have on hand — with oil to taste and season with salt and pepper to taste.

As noted above, the magic peppers can be used in countless ways from free-form tarts to pasta salads to bruschetta.

INGREDIENTS FOR THE MAGIC PEPPERS:

2 lbs bell peppers (or other) I like using the baby bell peppers for extra sweetness
2 tablespoons extra virgin olive oil
salt to taste
fresh ground black pepper to taste

FOR THE SALAD:

1 to 2 cups diced magic peppers
1 cup (or more) halved cherry tomatoes
6 oz. fresh mozzarella, diced to yield about 1 cup
1 tablespoon capers
1/4 cup pine nuts, toasted*
roughly chopped basil or cilantro or whatever herbs you have on hand
2 tablespoons olive oil
1 tablespoon vinegar such as white balsamic, balsamic, red wine, etc.
kosher salt and pepper to taste
olive oil fried bread**

*Toast in a small skillet over medium-low heat checking frequently — they quickly turn from lightly golden to burnt.

**Toss 3/4-inch cubes of bread with olive oil, salt and pepper. Toast in a large skillet over medium-low heat until golden or in the oven at 400ºF for 10 minutes or so.

INSTRUCTIONS

Preheat the oven to 450ºF. Cut each pepper in half through the core. Remove seeds and stem. Cut each half into three or four pieces. Place strips in a large bowl, season with salt and pepper to taste. Drizzle with oil and toss to coat.
Arrange peppers slices, cut-side up, on a large baking sheet. Roast for 25 to 30 minutes or until peppers are tender and slightly browned on the edges — thinner peppers will cook more quickly, so start checking at 25 minutes if not sooner.
Serve warm or at room temperature or continue on and make the salad:
Toss together the diced magic peppers, halved cherry tomatoes, mozzarella, capers, toasted pine nuts, herbs, olive oil, vinegar, salt and pepper to taste. Taste and adjust seasoning as necessary. Fold in bread. Toss again, taste, and adjust seasoning.

Re: Autumn Salads

Mellyg — Mon, 09 Nov 2020 00:34:50 GMT

That sounds absolutely delicious @GenXmuse ! I will definitely be trying that soon!

Re: Autumn Salads

GenXmuse — Mon, 09 Nov 2020 00:42:46 GMT

Oh good! I Nile you enjoy. I've always like panzanella salads.

Re: Autumn Salads

Mellyg — Mon, 09 Nov 2020 00:57:28 GMT

I always love panzanella salads, too!

I already checked to see what I need from the store to make this one. I actually have everything but the pine nuts!

And I wouldn't have thought of adding white beans! Thank you fir that added suggestion!

Re: Autumn Salads

StillRachB — Mon, 09 Nov 2020 01:41:33 GMT

My favorite fall salad: arugula, chopped beets (I buy them precooked,) grated honeycrisp apple, sunflower seeds or pecans, goat cheese, apple cider vinegar, olive oil, s + p

Re: Autumn Salads

Mellyg — Mon, 09 Nov 2020 02:34:46 GMT

@StillRachB That one sounds really good, too! That one is going to make its way into my menu this week, too!

Re: Autumn Salads

Knit-Chick — Mon, 09 Nov 2020 13:25:34 GMT

I've made this salad a few times. The ingredients I use vary depending on what I have. it's good with either pears or apples (or both), mandarin oranges, beets.

https://natashaskitchen.com/autumn-chopped-chicken-salad/

@Mellyg your arugula salad sounds so good!

Re: Autumn Salads

Knit-Chick — Mon, 09 Nov 2020 13:26:57 GMT

When oranges are back in season, we like to have roasted beets, oranges and sliced red onion. Top with extra virgin olive oil and goat cheese.

Re: Autumn Salads

Mellyg — Mon, 09 Nov 2020 17:58:27 GMT

That sounds really wonderful @Knit-Chick ! I'll be trying that one very soon, too! I'm excited to have some new salads to try; I love having healthy recipie that sound delicious!

Re: Autumn Salads

magicmoodz — Mon, 09 Nov 2020 20:54:52 GMT

I have been anti-salad for many months after eating a bad one.😕 This weekend my husband came home from Trader Joe's with this salad kit and I did indulge. It really was very good. I served it with roasted Delicata squash stuffed with turkey herb dressing. If you are pressed for time I highly recommend.

Re: Autumn Salads

Mellyg — Wed, 11 Nov 2020 01:15:24 GMT

@GenXmuse wrote:
I like to make this in the autumn. You can also add some white beans to make it extra filling.
magic” peppers and salad with pine nuts & capers
author: Alexandra Stafford at alexandracooks.com
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
yield: 2 servings
DESCRIPTION
Recipe for magic peppers adapted from Sally Schneider’s The Improvisational Cook
Notes: The only part of this recipe I suggest you following to a T (or mostly to a T) is the time (25 to 30 min) and temperature (450ºF). Otherwise, just toss the peppers — however many you have on hand — with oil to taste and season with salt and pepper to taste.
As noted above, the magic peppers can be used in countless ways from free-form tarts to pasta salads to bruschetta.
INGREDIENTS FOR THE MAGIC PEPPERS:
2 lbs bell peppers (or other) I like using the baby bell peppers for extra sweetness
2 tablespoons extra virgin olive oil
salt to taste
fresh ground black pepper to taste
FOR THE SALAD:
1 to 2 cups diced magic peppers
1 cup (or more) halved cherry tomatoes
6 oz. fresh mozzarella, diced to yield about 1 cup
1 tablespoon capers
1/4 cup pine nuts, toasted*
roughly chopped basil or cilantro or whatever herbs you have on hand
2 tablespoons olive oil
1 tablespoon vinegar such as white balsamic, balsamic, red wine, etc.
kosher salt and pepper to taste
olive oil fried bread**
*Toast in a small skillet over medium-low heat checking frequently — they quickly turn from lightly golden to burnt.
**Toss 3/4-inch cubes of bread with olive oil, salt and pepper. Toast in a large skillet over medium-low heat until golden or in the oven at 400ºF for 10 minutes or so.
INSTRUCTIONS
Preheat the oven to 450ºF. Cut each pepper in half through the core. Remove seeds and stem. Cut each half into three or four pieces. Place strips in a large bowl, season with salt and pepper to taste. Drizzle with oil and toss to coat.
Arrange peppers slices, cut-side up, on a large baking sheet. Roast for 25 to 30 minutes or until peppers are tender and slightly browned on the edges — thinner peppers will cook more quickly, so start checking at 25 minutes if not sooner.
Serve warm or at room temperature or continue on and make the salad:
Toss together the diced magic peppers, halved cherry tomatoes, mozzarella, capers, toasted pine nuts, herbs, olive oil, vinegar, salt and pepper to taste. Taste and adjust seasoning as necessary. Fold in bread. Toss again, taste, and adjust seasoning.

I had this tonight and loved it! Thank you @GenXmuse

Re: Autumn Salads

GenXmuse — Wed, 11 Nov 2020 02:42:41 GMT

@Mellyg Yayay! I'm so glad you it!

Re: Autumn Salads

shy bobcat — Sun, 15 Nov 2020 14:55:52 GMT

@Mellyg

Thank you for these wonderful salad ideas!

I had a salad blend with arugula on hand and, decided to try something new without going to the store. I had a can of beets that had been sitting on the shelf for a long time since DH doesn't like them too much but, I love them.

I topped the salad mix with sliced onion, beets and Feta. I thought it was delicious but DH said, "why are there beets on my salad?" Next time I'll try a different topping

Re: Autumn Salads

Mellyg — Sun, 15 Nov 2020 21:05:53 GMT

@shy bobcat wrote:
@Mellyg

Thank you for these wonderful salad ideas!
I had a salad blend with arugula on hand and, decided to try something new without going to the store. I had a can of beets that had been sitting on the shelf for a long time since DH doesn't like them too much but, I love them.
I topped the salad mix with sliced onion, beets and Feta. I thought it was delicious but DH said, "why are there beets on my salad?" Next time I'll try a different topping

I'm glad you enjoyed some of them, I appreciate the wonderful suggestions! I think beets to tend to be a "love them or hate them" food. I love them, too.