Autumn Salad

OCTOBER 31,2016

Happy Halloween! I had this great post planned for some allergy friendly candy in honor of Halloween but it was a recipe fail. So I am going to share a great recipe for a Autumn Salad instead.

Autumn Salad in bowl

I know so many people with allergies and kids with allergies. It can be tough trick-or-treating for those kids because they are not able to have any of the candy. I like to have some stickers or other little non food item for the kids to choose from in addition to the traditional candy. We had a party to go to with some friends who have kids with severe allergies. I thought it would be great to make my own allergy friendly candy for kids I know. I tried, and it was a fail. They looked terrible, and the flavors were confusing.

Banana Date Chocoloates

Now about this Autumn Salad. I love this salad. There are so many great fall flavors in here. There is a good mix of grains, proteins, fruits, veggies, and healthy fat to make this a satisfying healthy meal. This salad also takes a bit of prep. I used roasted veggies and cooked chicken. The veggies I like to roast when I do meal prep for the week. Do you do weekly meal prep? Sometimes I do a ton and have the whole week planned and prepped. This makes meal time super fast and easy during the week. Mostly I do a little bit Sunday or Monday night and it helps make cooking easier throughout the week. Sometimes I don’t do any at all but I always wish I did.

Fall Salad

The chicken I cook in my slow cooker. I just stick 4 balls of tin foil on the bottom to elevate the chicken a little. Then I cook either 4 hours on high or 8 hours on low. Often, I season it before I cook it with what ever seasonings I feel like. I definitely think this way is better. The chicken comes out tasting great and is perfect to throw on salads. Other times I just cook it in the slow cooker and season it when I add it to a dish. You could also use any leftover chicken or a rotisserie chicken.

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For the rice, you can use any kind of leftover rice. Just don’t use any that is seasoned too strongly as it will alter the flavor of the salad. I used wild rice I cooked in my slow cooker. This rice has a great chewy texture.

Fall Salad bowl and plate

I used a persimmon in this recipe. This is a fall fruit that is expensive. If you don’t want to spend the money, I think an orange would be a great substitute, or just leave it out. The first time I had a persimmon I loved it. I was obsessed with it. Now that I have had it a few times, I think I have a mild allergy to it. So this is probably the first and last time this fruit will appear on the blog.

Fall Salad in bowl 2

I used a carnival squash for this salad. In the past I have used a delicata squash. I would have used it here but the grocery store was all out! Delicata squash is my favorite winter squash. Really you can use whatever your favorite winter squash is. Any work great in this salad and the carnival squash tasted great.
Fall Salad Bowl and plate

The roasted cranberries are amazing! I love these roasted and will definitely have to roast them more often. It really brings out the natural sweetness in these so they are not quite as tart. Then I added some apple slices for a nice crunch.

Autumn Salad with Dressing

The last piece of this Autumn Salad is the fig balsamic vinaigrette. This is super simple. It is just 4 ingredients blended in a blender with a nice balance of sweat and acidic. The olive oil in its adds some nice healthy fat to this salad to make it super satisfying and filling. I like to serve this on the side so people can decide how much to use.

Print Recipe
Autumn Salad
Autumn Salad in bowl
Course Main Dish
Servings
Ingredients
Autumn Salad
  • 1 small squash, roasted delicata or carnival or your favorite winter squash
  • 2 cups chicken, shredded
  • 1 persimmon, sliced optional, or replace with orange
  • 1 1/3 cups cranberries, roasted
  • 1 cup rice, cooked I used wild rice
  • 1 apple, sliced
Balsamic Fig Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 3 dried figs
  • salt, to taste
Course Main Dish
Servings
Ingredients
Autumn Salad
  • 1 small squash, roasted delicata or carnival or your favorite winter squash
  • 2 cups chicken, shredded
  • 1 persimmon, sliced optional, or replace with orange
  • 1 1/3 cups cranberries, roasted
  • 1 cup rice, cooked I used wild rice
  • 1 apple, sliced
Balsamic Fig Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 3 dried figs
  • salt, to taste
Autumn Salad in bowl
Instructions
Autumn Salad
  1. I like to use leftover roasted veggies and chicken. If you need to cooking directions see notes below.
  2. To roast cranberries, preheat oven to 350 degrees Fahrenheit . Place cranberries on a baking tray lined with parchment paper. Roast for 8 minuets.
  3. Toss all the salad ingredients together.
Balsamic Fig Vinaigrette
  1. Place all ingredients in a blender and blend until smooth. Serve with the salad.
Recipe Notes

To roast squash, preheat the oven to 400 degree Fahrenheit. Slice and peal the squash. Toss with olive oil and salt and pepper. Roast until tender, about 30-40 minuets.

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