Fall Salads

 Typically when you think of fall/winter foods you think of hearty filling meals such as warm, creamy, pasta dishes, casseroles, baked goods, and soups. Today, however, I want to take a spin on your idea of fall foods. Today we will be creating hearty, filling, salads full of all your fall favorites. 

Oven Roasted Maple Apple and Acorn Squash Salad

Maple Tahini Salad Dressing

• 1-2 finely diced garlic cloves (I used fermented cloves)

• 1/2 of a lemon squeezed (zest the rind first)

• 1/2 cup of light olive oil 

• 1/2 cup of water

• 3-4 Tbsp. of Tahini 

• 1 Tbsp. of pure maple honey 

• the zest from the lemon (save some to top the salad with)

• 2-3 tsp of chili powder

• salt and pepper

Roasted squash and apples

• 3 Tbsp. of pure coconut oil

• 1 Tbsp. of pure maple syrup

• 2-3 tsp. of chili powder

• salt and pepper 

• 1/2 of a small acorn squash 

• 1/2 of a gala apple

Directions:

   To roast the squash and apples preheat the oven to 400F. While the oven is preheating, melt the coconut oil and maple syrup in a small skillet over low heat and mix in the spices. After this has all been melted together, thinly slice apple pieces and the squash pieces and mix into the mixture. Then place on a sheet with parchment paper and bake for 20 minutes or until roasted to your liking.  

   Once this is done fill your bowl with some dark leafy greens. Use the roasted apples and squash to top your leafy greens, and then sprinkle with quinoa, hemp seeds, and lemon zest. Then add your desired amount of dressing. And voila! A hearty and zesty fall salad is made. 

                   Cranberry Pecan Apple Salad

• 6-8 handfuls of green mix (I get mine local 
• 1 cup of chopped red apple
• 1/2 cup of chopped pecans
• 1/2 cup of  dried cranberries
• 1/2 cup of feta cheese (if vegetarian) 
• 1/4 cup of sunflower seeds 

Salad dressing

• 1 cup of apple juice 

• 1/4 cup of extra light olive oil or avocado oil

• 2-4 Tblsp. of honey (depending on the sugar content of the apple juice.)

• 1 tsp. of salt

• 1/4 tsp. of pepper

• 4 Tblsp. of apple cider vinegar

For this salad, all that is needed is to lightly drizzle over the mixed salad.        

Roasted Brussel Salad

Dijon vinegarette 

• 4 Tbsp. of a honey mustard (I recommend this brand)

• 1/4 cup of red wine vinegar

• 1 Tbsp. of turmeric

• 1/4 cup of extra light virgin olive oil

• 1 tsp. of extra fine salt

• 1 tsp of freshly chopped garlic_

Roasted Brussel Salad 

• 4 cups a brussels chopped in half

• 3 Tbsp of avocado oil

• 1 cup of cranberries 

• 1 cup of chopped walnuts or pecans

Directions: 

   Preheat your oven to 350F and toss your brussels in the avocado oil. Once this is done line a baking sheet with parchment paper and spread the bussels out. Then roast them in the oven for 20-30 minutes or until tender and lightly browned. 

   Once the brussels are cooked shred them with a knife and toss with the nuts and cranberries. 

   For the dressing, you will need to mix all of the liquids, so the honey mustard, red wine vinegar, and extra light virgin olive oil. Once this is done you can mix in the spices until the dressing is smooth. Then drizzle the dressing over the salad mixture. 

     

I hope you found some of these recipes helpful or gave you some inspiration of your own to create your own delicious fall salad!

The original recipe for the cranberry apple walnut salad is here