fall salad

Here's what you need: bananas, frozen mixed berry, vanilla extract, almond milk

Banana Berry Nice Cream Recipe by Tasty

bananas

mixed berry

vanilla extract

almond milk

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Cut the bananas into coins, then place in a resealable bag. Freeze overnight, or until solid.

Add the frozen bananas, berries, vanilla, and almond milk to a food processor and blend on high speed until smooth.

Transfer the mixture to a loaf pan and smooth the top with a rubber spatula. Freeze for 1 hour, or until solid.

https://vid.tasty.co/output/146778/landscape_480/1569516833

Sweet, crunchy apples and grapes in a creamy yogurt and cream cheese sauce topped with crushed walnuts and brown sugar are the perfect fall treat or dessert.

Autumn Apple and Grape Medley

(16 oz) green seedless grapes (washed and dried well)

24 oz gala apples (diced)

lemon juice

oz fat free Greek yogurt (such as Stonyfield Organic)

oz light cream cheese (softened)

light agave, maple (or brown sugar)

tsp vanilla extract

tbsp brown sugar (packed)

walnuts (or pecans)

Cut grapes in half and set aside.

Dice apples into small pieces about the same size as the cut grapes.

Toss with lemon juice to prevent the apples from browning.

Mix yogurt, cream cheese, agave and vanilla until blended well.

Stir in grapes and apples and pour into 8 small bowls or ramekins or one large serving dish.

Combine brown sugar and crushed walnuts. Sprinkle over top of each ramekin.

Chill until ready to serve.

This Fall harvest salad features the best Fall flavours: squash, apple, kale, brussel sprouts, beets, pomegranate and cranberries. All that topped off with a sweet and tangy tahini maple dressing? Perfection.

Fall Harvest Salad with Maple Tahini Dressing

brussel sprouts

squash

beets,

olive oil

tightly packed, finely chopped kale

apple, diced

walnuts

cranberries

pomegranate arils

tbsp (75 g) tahini

maple syrup

tbsp apple cider vinegar

garlic

salt,

Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).

Cut the ends off the brussels sprouts and cut each in half. If there are any large-sized ones, cut them into quarters. 

There are a few ways you can roast the squash. I like to de-seed it, slice into large chunks then roast and remove the skin and dice after roasting. You can easily peel the skin off after it cools a bit. Alternatively, cut the squash in half, remove the seeds and roast face down on a pan until you can pierce with a fork. Let cool until you can handle, then remove the skin and dice. And lastly, remove the seeds, peel and dice and roast on the pan with the brussels sprouts. 

For the beets, you can peel, dice and roast with the brussels sprouts and squash. Dice on the smaller side since they take a bit longer to cook then the other vegetables. Alternatively, they can be be cut into chunks and boiled or steamed stovetop until you can easily pierce with a fork. After they&#8217;re tender, run under cool water and slice for the salad.

Add all the chopped veggies (if you&#8217;re roasting everything) to the baking tray, add 1 tsp olive oil and a pinch of salt and pepper. Roast for 30-40 minutes until everything is tender. 

Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl.

Blend all the dressing ingredients together until smooth and creamy.

Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.

I made this for Thanksgiving and everyone loved it! Very tasty and absolutely gorgeous - I'll definitely be making it again!

This recipe has become a staple for me! I make it every single week and take it to work for lunch 3-4 times. Absolutely delicious! Thanks so much for sharing!

Beautiful colors and delicious!! Easy to make as well!

Easy to prep for a weekday meal and hearty enough to give you lasting energy. Will definitely make this again!

Made a version of this tonight. I sautéed the kale, added roasted zucchini, sweet potatoes, broccoli, used chopped apples and dried apricots instead of pomegranates, 

I used what I had in the fridge ☺️

It was amazing. 

I will be making this all through the fall. 

HUGE hit for this family of four! The maple tahini sauce? YUM!!!!

This might be the most delicious salad I've ever made! The dressing is phenomenal—Thank you!

This salad is so flavorful, nutritious and beautiful to look at. The dressing really brings it all together for a perfect meal. I didn't use oil in roasting and it was not missed. Thanks Deryn, for another great recipe. Even thought it's called Fall Harvest Salad, our family loves it in any season!

Very good side dish, served warm or right out of the fridge 

This is worth the effort!! A bit time consuming to get all of the ingredients prepared, but WOW, is it delicious!!! I made it exactly as written , wouldn't change a thing.

I’ve made this several times and it’s sooooo good!!! It’s my husbands favorite meal these days. I make the whole thing in advance and store in separate containers. Easy to reheat the roasted vegetables and assemble. The dressing is fantastic!

Made this for part of Christmas 2020 dinner. Great combo of ingredients. Was delicious!

This salad is wonderful--I love the Tahini Maple Dressing. I love all of the seasonal veggies.

The recipe as a whole is good, but.......the maple tahini dressing is life changing.....it is sooo good. :)

This Harvest Apple and Pear Fall Salad tossed in Apple Cider Vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.  This recipe makes for the perfect hearty fall lunch or supper side salad!

Harvest Fall Salad

oz mixed green salad (rinsed)

pear (thinly sliced)

apple (thinly sliced)

bacon

feta cheese

apple cider

tbsp shallots

tbsp dijon mustard

tbsp honey

tsp extra virgin olive oil

salt and pepper

Combine all salad ingredients into a large bowl and toss together.

For the Salad

Add apple cider, apple cider vinegar and shallots to a small pan over high heat.

Bring the liquids to a boil and cook for about 7 or 8 minutes or until it has reduced to about ½ cup then remove from heat.

Allow cider liquid to cool slightly then add to a bowl.

Whisk in remaining ingredients until it is completely smooth and well mixed.

Pour over salad and toss together and serve.

For the Vinaigrette

Over 15 popular best Thanksgiving salad recipes including butternut squash salads, apple salads, warm salads with roasted vegetables, kale salad, and more!

15 Thanksgiving Salad Recipes

Butternut Squash Salad

Apple Walnut Salad with Balsamic Vinaigrette

Roasted Brussels Sprouts Salad

Fall Harvest Salad

Arugula Salad

Winter Kale Salad

Lentil Salad with Butternut Squash

Arugula and Roasted Carrot Salad

Quinoa Spinach Salad

Mandarin Orange Salad

Lemon Kale Salad

Goat Cheese and Tangelo Winter Salad

Pick the Thanksgiving salad recipe you want to make for your holiday dinner.

Gather the required ingredients and prep them.

Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! Great for the holidays!

Shredded Brussels sprouts with cranberries

Brussels sprouts

nutmeg

salt

black pepper

Shred the Brussels sprouts: Remove the core and...

Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts.

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium heat.

Add the Brussels sprouts, nutmeg, salt and pepper....

Add the Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.

Add the cranberries and walnuts and stir to...

Add the cranberries and walnuts and stir to combine. Season to taste and serve warm.

My favorite fall salad: Butternut Squash and Brussels Sprouts! Roasted to perfection and tossed with cranberries and pumpkin seeds. Very easy, simple, and beautiful!

Butternut Squash and Brussels Sprouts Salad

butternut squash, peeled and cut into 1/2 inch cubes

brussels sprouts,

olive oil,

Kosher salt

maple syrup,

pumpkin seeds

Preheat oven to 450 degrees F.

On a large baking sheet, toss the cubed butternut squash with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Use 2 sheet pans if needed to avoid overcrowding the pan. Overcrowding leads to steaming instead of roasting.

On another large baking sheet, toss the Brussels sprouts with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Place the brussels sprouts flat side down. Use 2 sheet pans if needed to avoid overcrowding.

Roast the butternut squash and brussels sprouts for 15-20 minutes. Then, remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and stir to coat, flipping the veggies for even browning on all sides. Return to oven and roast for an additional 8-10 minutes or until golden brown and tender. Note: The brussels sprouts may be done before the butternut squash is, depending on how big they are.

In a large serving bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries, and pumpkin seeds. Drizzle with some more olive oil and maple syrup. Enjoy warm or cold!

If you&#039;re looking for a delicious and hearty fall salad or Thanksgiving side dish, try this butternut squash quinoa salad! The salad has only 6 ingredients and is dressed in a simple maple cider vinaigrette. All the tasty, cozy vibes in this one!

Butternut Squash Quinoa Salad Recipe

butternut squash

avocado oil (divided)

pumpkin pie spice

garlic (minced)

kale

COOKED quinoa

corn kernels (drained)

cider vinegar

Chopped walnuts or pine nuts

Preheat oven to 425 degrees Fahrenheit.

Meanwhile, after you&#039;ve peeled and removed seeds from the butternut squash, cut into cubes, about 1 inch or so.

Place squash in a bowl and toss with 2 tablespoons of avocado oil, pumpkin pie spice, salt and black pepper.

Rub the remaining 1/2 tablespoon of avocado oil onto a large sheet pan to grease. Place squash onto sheet pan and spread it out in a single layer.

Roast squash 30 to 40 minutes, turning once, or until tender.

Roasted Squash

Meanwhile, heat olive oil in a 10-inch or 12-inch non-stick frying pan or skillet over medium heat.

Add garlic and cook 1 to 2 minutes.

Stir in kale and cook 3 to 4 minutes or until just wilted.

Sautéed Kale

Add all ingredients to a small jar, cover and shake to combine.

Vinaigrette

In a serving bowl, combine the roasted butternut squash, sautéed kale, cooked quinoa and corn. Stir to combine. Pour the vinaigrette over the salad and stir to incorporate. You can add optional add-ins if you like. Serve and enjoy!

Assemble the Salad With Vinaigrette

This roasted vegetable panzanella is a &#039;fall take&#039; on the traditional Tuscan dish. Super easy to make, it is a lovely vegan option on its own or you can pair with chicken, fish or cheese for a heartier meal. Makes 2 servings as a side dish.

Roasted vegetable panzanella salad

potato

broccoli

red bell pepper (diced)

green bell peppers (diced)

carrot (diced)

bread

olive oil (divided)

herbs

Tbsp. extra virgin olive oil

Tsp. apple cider vinegar (optional)

garlic (crushed, optional)

black pepper (optional)

Preheat the oven to 200C and line a baking tray with parchment paper.

Arrange the vegetables on the baking tray and drizzle with about 1 Tbsp olive oil. Bake for 20-30 minutes until cooked through and fork tender.

Heat 1 Tbsp. olive oil in a pan, and add your bread. Sprinkle over the dried herbs. Cook over a low heat, flipping the bread often. Add more oil if required. The bread should turn slightly crispy and light golden brown.

Once cooled, combine the vegetables and bread in a bowl, and drizzle over the dressing. Sprinkle over any extra salt and pepper to taste, and fresh herbs.

Did you eat too much stuffing and pumpkin pie this Thanksgiving? Here's a wonderful way to use up any of that leftover turkey if you're looking for a meal that will be filling yet light.

Leftover Turkey Harvest Cobb Salad

center cut bacon (cooked and crumbled)

turkey breast

butternut squash (3/4 inch dice)

olive oil spray

kosher salt

black pepper (to taste)

spring mix lettuce

oz crumbled feta

pecan halves

tbsp craisins

tsp dijon mustard

red wine vinegar

red onion

Preheat the oven to 425F. Place the butternut on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes, turn then cook an additional 10 minutes, or until tender. Let cool a few minutes.

Meanwhile combine the dressing ingredients in a small bowl and whisk.

Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.

This simple fall salad packs in the tastiest ingredients of the season and is drizzled with a creamy pomegranate balsamic vinaigrette!

Top 27 fall salad recipes from across the web

The most viewed fall salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Berry Nice Cream Recipe by T...

Autumn Apple and Grape Medley

Fall Harvest Salad with Maple Tahin...

Harvest Fall Salad

15 Thanksgiving Salad Recipes

Shredded Brussels sprouts with cran...

Butternut Squash and Brussels Sprou...

Butternut Squash Quinoa Salad Recip...

Roasted vegetable panzanella salad

Leftover Turkey Harvest Cobb Salad

Fall Salad with Pomegranate Vinaigr...

Salad with Goat Cheese, Pears, Cand...

Arugula Salad with Apple and Pecan

Roasted Chicken and Sweet Potato Ha...

Cranberry Apple Pecan Salad with Ho...

15 Best Fall Salad Recipes

Fall Harvest Salad

Fall Harvest Salad (Apple Cider Vin...

20 Fall Salad Recipes

Cranberry Pecan Salad

18 Delicious Fall Salads + Kabocha ...

Asian Broccoli Salad with Sesame Gi...

Roasted Butternut Squash Salad with...

Pear and Rocket Salad

Kale Salad with Beets

Harvest Bowl Salad with Apple Cider...

Harvest Wild Rice Salad

Top 27 fall salad recipes from across the web

The most viewed fall salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Berry Nice Cream Recipe by T...

Autumn Apple and Grape Medley

Fall Harvest Salad with Maple Tahin...

Harvest Fall Salad

15 Thanksgiving Salad Recipes

Shredded Brussels sprouts with cran...

Butternut Squash and Brussels Sprou...

Butternut Squash Quinoa Salad Recip...

Roasted vegetable panzanella salad

Leftover Turkey Harvest Cobb Salad

Fall Salad with Pomegranate Vinaigr...

Salad with Goat Cheese, Pears, Cand...

Arugula Salad with Apple and Pecan

Roasted Chicken and Sweet Potato Ha...

Cranberry Apple Pecan Salad with Ho...

15 Best Fall Salad Recipes

Fall Harvest Salad

Fall Harvest Salad (Apple Cider Vin...

20 Fall Salad Recipes

Cranberry Pecan Salad

18 Delicious Fall Salads + Kabocha ...

Asian Broccoli Salad with Sesame Gi...

Roasted Butternut Squash Salad with...

Pear and Rocket Salad

Kale Salad with Beets

Harvest Bowl Salad with Apple Cider...

Harvest Wild Rice Salad

The most viewed fall salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine