🥗 Recipe Collection: Salads & Dressings

Amethyst · February 9, 2026, 12:44pm

Welcome kitchen witches, crafty cooks, and bewitched bakers!

This is the “salad space" for all types of mixed salad dishes and their dressings - from fruit salads to pasta salads and more. Feel free to scroll down to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.

If you have related recipes or advice to share, please feel free to add them via comment/reply.

Blessed be!

Amethyst · February 1, 2026, 4:52pm

Green Goddess Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8

Ingredients:

1 cup plain Greek yogurt*
1 cup fresh parsley
1 cup basil
2 tablespoons chopped chives
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon kosher salt
Freshly ground black pepper

Directions:

In a food processor, combine the yogurt, parsley, basil, chives, lemon juice, vinegar, olive oil, garlic, salt, and pepper. Blend until smooth. Season to taste.

Drizzle over salad greens or use as a veggie dip. You can also drizzle over grilled meats or roasted vegetables.

Store in a jar or airtight container in the fridge for up to 5 days. Stir well before using.

Notes:

I like to use plain Greek yogurt for extra protein, but sour cream or mayo will work too.

You can use a mix of whatever herbs you like. Cilantro, dill, tarragon, and mint are all good options.

You can add anchovies, anchovy paste, or capers for a umami flavor.

I prefer using a food processor for this recipe. You can use a blender, but you might have to stop and scrape down the sides with a spatula a few times to make sure all of the herbs get well blended.

Nutritional Facts:

Calories: 45kcal, Carbohydrates: 2g, Protein: 3g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 86mg, Potassium: 95mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 824IU, Vitamin C: 13mg, Calcium: 45mg, Iron: 1mg

Recipe courtesy of Two Peas and Their Pod.com

Amethyst · February 1, 2026, 4:51pm

Green Goddess Salad Recipe

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6

Ingredients:

For the salad:

1 small head green cabbage, finely chopped (about 6 cups)
1 English cucumber, finely chopped (about 2 cups)
4 green onions, sliced
1 to 2 avocados, diced
1/2 cup crumbled feta cheese, optional
1/2 cup pepitas
Chips or crackers, for serving, optional

For the Dressing:

Green Goddess Dressing

Directions:

In a large bowl, combine the chopped cabbage, cucumbers, green onions, avocado, feta cheese, and pepitas.

Make the Green Goddess Dressing.

Pour the dressing over the salad and toss until the salad is well coated. I like to serve with chips (tortilla, pita, or potato) for dipping!

Notes:

Storing: Store the salad in an airtight container in the fridge for 3 to 4 days. The dressing will keep in the fridge for up to 5 days. If you are meal prepping, you can keep the dressing separate until ready to eat. I would also wait to add the avocado for optimal freshness.
Variations: You can leave out the feta cheese. Instead of pepitas, try chopped pistachios or almonds. Garnish with fresh herbs!

Nutritional Facts:

Calories: 204kcal, Carbohydrates: 15g, Protein: 8g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 11mg, Sodium: 175mg, Potassium: 566mg, Fiber: 7g, Sugar: 6g, Vitamin A: 383IU, Vitamin C: 62mg, Calcium: 142mg, Iron: 2mg

Recipe courtesy of Two Peas and Their Pod.com

Amethyst · January 25, 2026, 4:04pm

Farro and White Bean Salad

Yields: 6 serving(s)
Prep Time: 15 mins
Total Time: 1 hr 15 mins

Ingredients:

Kosher salt
1/2 cup whole-grain farro, rinsed
2 large carrots, cut into 1/2"-thick sticks
2 large leeks, tough outer layers removed, sliced 1/4" thick
Pinch of crushed red pepper flakes
1 Tbsp. plus 1/4 c. extra-virgin olive oil, divided
Freshly ground black pepper
1/2 head radicchio, thinly sliced
1 red bell pepper, seeds and ribs removed, chopped
1 (15.5-oz.) can cannellini beans, drained, rinsed
1 cup halved cherry tomatoes
Juice of 1 lemon
1 clove garlic, finely chopped
2 tsp. chopped fresh parsley
2 fresh thyme leaves
1 1/2 tsp. Honey
3 cups arugula
1/2 cup crumbled goat cheese (about 3 oz.)

Directions:

Preheat oven to 400°. In a medium saucepan over high heat, bring 31/2 c. water and a large pinch of salt to a boil. Add farro and reduce the heat to medium-low. Simmer, stirring occasionally and adding more water if needed, until farro is tender, about 40 minutes.

Meanwhile, on a baking sheet, toss carrots, leeks, crushed red pepper flakes, and 1 tbsp. oil; season with salt and black pepper.

Roast vegetables until carrots are softened and leeks are dark golden, about 30 minutes. 4. In a large bowl, toss farro, roasted vegetables, radicchio, bell pepper, beans, and tomatoes.

In a small bowl, combine lemon juice, garlic, parsley, thyme, honey, and remaining 1/4 c. oil; season with salt and black pepper. Pour dressing over farro mixture and toss to coat. Add arugula and goat cheese and toss again to combine.

Recipe courtesy of Delish.com

Amethyst · February 1, 2026, 4:59pm

Strawberry Spinach Salad

Prep Time: 10 mins
Total Time: 10 mins
Servings: 2

Ingredients:

2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground pepper
4 cups lightly packed baby spinach
6 ounces strawberries (1 ½ cups), hulled and thinly sliced
¼ cups almonds (1 ½ ounces), toasted and coarsely chopped
1 tablespoon sesame seeds, toasted
2 ounces feta, crumbled

Directions:

Whisk together oil and vinegar in a large bowl. Season with salt and pepper.

Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.

Notes:

FAQs:

Can I Make Spinach Salad Ahead of Time?

Baby spinach is delicate, so unlike some greens (for instance, kale), the leaves will wilt pretty soon after they’re dressed.

If you want to prepare this salad ahead of time, you can add everything but the spinach and strawberries to the dressing and toss them in just before serving.

Is it OK to eat raw spinach in a salad?

Yes! While mature spinach tends to be more pleasant to eat when it’s steamed or sautéed, the baby spinach in this salad is soft and tender, but still a little crunchy, making it the perfect salad green.

Can I use frozen spinach in a salad?

We don’t recommend it. Frozen spinach has already been cooked, so it won’t have the same texture as fresh baby spinach.

Is spinach healthier than lettuce in a salad?

Each type of lettuce has its own health benefits, but spinach is a superfood that is packed with nutrients and antioxidants in its own right. It’s good for everything from your heart to your bones.

Recipe courtesy of Martha Stewart.com

Amethyst · February 8, 2026, 3:53pm

Tortellini Pasta Salad

Yields: 8 - 10 serving(s)
Prep Time: 15 mins
Total Time: 1 hr 15 mins

Ingredients:

20 oz. refrigerated or frozen cheese tortellini
2/3 cup plus 2 tbsp. olive oil, divided
1/3 cup white wine vinegar
1/4 cup sundried tomatoes in oil, finely chopped
1/4 cup finely grated parmesan cheese
1 Tbsp. Honey
1/2 tsp. Salt
1/4 tsp. ground black pepper
2 cups cherry tomatoes, halved
8 oz. fresh mozzarella, cut into 1/2-inch pieces
1 cup sliced salami
1 cup sliced black olives
1 cup thinly sliced zucchini
1 cup thinly sliced yellow or green bell pepper
1/2 cup sliced pepperoncini peppers
1/4 medium red onion, thinly sliced
1/2 cup chopped fresh basil

Directions:

Cook the tortellini according to package directions. Drain, rinse with cold water. Return pasta to the pot and toss with two tablespoons of oil. Set aside.

In a large bowl, whisk together the remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, Parmesan, honey, salt, and pepper until combined.

Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the dressing in the large bowl; toss to combine. Cover and refrigerate for at least one hour and up to 3 days.

Just before serving, add the basil, and stir gently to recombine all the ingredients. Garnish with more Parmesan, if you like.

Notes:

Customize this pasta salad to suit your family’s tastes by trading out the zucchini and peppers with their favorite vegetables—yellow summer squash, spinach, and green olives would be excellent in this dish.

What tortellini is best for pasta salad?

Tortellini comes in all different pasta shapes and flavors, from frozen to dried to refrigerated, from four-cheese to spinach and beyond! After testing and tasting all these varieties, we found that they all work fine, but refrigerated and frozen are typically larger than dried, and their filling has a smoother texture.

Can tortellini pasta salad be made ahead?

This pasta salad can be made ahead—up to three days, in fact! Store it in the refrigerator in an airtight container so that it doesn’t dry out. Let it warm up slightly before serving, and be sure to toss it to redistribute the delicious sun-dried tomato dressing. (It’s also fantastic, freshly made when the cheesy tortellini filling is still warm!)

Recipe courtesy of The Pioneer Woman.com

Amethyst · July 20, 2025, 3:42pm

Peach Panzanella Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 30 minutes

Ingredients:

For the Salad:

4 Cups rustic bread torn into bite-sized pieces
3 ripe peaches, sliced
1 Cup heirloom tomatoes, halved, or cherry tomatoes
1 Ear of corn kernels removed
½ red onion sliced
4 Cups mixed salad greens such as arugula, butter lettuce or baby spinach
1 or 2 Balls of burrata, 8 Ounces each
¼ Cup basil leaves, freshly chopped

For the Dressing:

¼ Cup olive oil, extra virgin
2 Tablespoons balsamic vinegar or white balsamic for a lighter touch
1 Teaspoon Dijon mustard
1 Clove of garlic minced
½ Teaspoon honey, optional
salt and black pepper to taste

Directions:

Prepare the Bread:

Preheat the oven to 375°F.
Toss the torn bread with a drizzle of olive oil and a pinch of salt.
Bake for 10 to 15 minutes on a baking sheet until golden and crispy. Let it cool.

Cook the Corn and Peaches:

Heat a dry skillet over medium-high heat.
Add the corn kernels and peach slices and cook until lightly charred, 3 to 5 minutes. Set aside.

Make the Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, honey (if using), salt, and black pepper. Alternatively, put the ingredients in a bottle and shake well.

Assemble the Salad:

In a large bowl, combine the toasted bread (drizzle with some of the dressing), peaches, tomatoes, charred corn, red onion slices, and mixed greens (if using).
Drizzle with the remaining dressing and toss gently to coat.
Let it sit for 10 minutes to allow the bread to soak up the flavors.

Add the Burrata and Garnish:

Tear the burrata open or into chunks and scatter over the salad.
Sprinkle with fresh basil and an extra drizzle of olive oil if desired.

Notes:

Peach slices: You can slice the peaches thickly or make them thinly sliced if preferred. I like them somewhere in the middle, so the outside of each slice is soft and charred, and the inside is a little firmer, for a texture contrast. Try to slice them uniformly so you don’t have some thick and some thin.

Don’t skip the sear: Lightly charring or grilling the peaches enhances their sweetness.

Griddle marks: Char your peaches in a griddle pan for attractive griddle marks.Dressing amount: Start with less dressing and add more as needed. You might not need it all, but you don’t want to overdress the salad.

Let it rest: Allowing the salad to sit for 10 to 15 minutes (before adding the burrata) helps the bread absorb the flavors while maintaining some crispiness.

Nutritional Facts:

Recipe courtesy of XOXOBella.com

Amethyst · January 4, 2026, 3:38pm

Apple Spinach Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 -6 servings

Ingredients:

Apple Spinach Salad Ingredients:

5 ounces fresh baby spinach
2 small apples, cored and thinly sliced
half of a small red onion, thinly sliced
1/2 cup chopped walnuts, toasted
1/3 cup dried cranberries
3 ounces crumbled goat cheese

Apple Cider Vinaigrette Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, peeled and minced
a generous pinch of salt and black pepper

Directions:

Make the vinaigrette. Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.

Toss the salad. Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.

Serve. Serve immediately, garnished with the remaining goat cheese, and enjoy!

Notes:

Possible Recipe Variations

As I mentioned above, this recipe is endlessly customizable. So please feel free to swap in whatever ingredients you love best and make it your own! For example, you could also…

Add farro: We sometimes cook a quick batch of chewy farro to toss into this salad to make it a bit more hearty.

Add a protein: Grilled or baked chicken, shrimp, or crispy tofu would all be delicious additions to this salad.

Add sweet potato: Roasted diced sweet potato also pairs beautifully with this salad and is in season this time of year.

Use different fruit: This salad would also be wonderful made with fresh pears, mandarins, or pomegranate arils in place of (or combined with) the fresh apples.

Recipe courtesy of Gimme Some Oven.com

Amethyst · December 28, 2025, 3:55pm

Winter Salad

Prep: 15 minutes
Cook: 5 minutes
Servings: 4 servings

Ingredients:

For the Winter Salad:

½ cup pecan halves
½ small red onion
10 ounces kale stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)
1 small pomegranate to yield 1/2 cup seeds
4 ounces crumbled feta cheese
2 tablespoons chopped fresh parsley

For the Dijon Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Directions:

Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.

Slice the onion thinly and place it in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion’s flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat it dry.

Slice the pomegranate in half across its “equator” (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds.

With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate, then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half. Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.

In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.

Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavors will meld, and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.

Notes:

TO MAKE AHEAD: Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.

Ingredient Swap:

This winter salad is also delicious with pears, apples, or a combination. You can use the pears either in addition to or in place of the pomegranate (personally, I’d keep both, because the pomegranate is so pretty).

To Make Vegan:

If you need this to be a vegan winter salad, you can simply omit the feta or swap in a dairy-free feta.

To keep the flavor of the red onions but mellow some of their harsh aftertaste, soak them in water before adding them to the salad.

Winter Salad Storage Tips:

To Store. While this salad is best the day it is made, you can refrigerate leftovers in an airtight storage container for up to 2 days.

Store any leftover dressing in a separate airtight storage container.

Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.

Nutritional Facts:

Serving: 1(of 4)Calories: 376kcalCarbohydrates: 27gProtein: 10gFat: 28gSaturated Fat: 7gCholesterol: 25mgPotassium: 619mgFiber: 5gSugar: 15gVitamin A: 7368IUVitamin C: 96mgCalcium: 269mgIron: 2mg

Recipe courtesy of Well Plated.com

Amethyst · December 28, 2025, 3:53pm

Maple-Roasted Squash & Kale Salad

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: serves 6

Ingredients:

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
1 (15-ounce/425g) can chickpeas, drained and rinsed
2 Tablespoons (30ml) pure maple syrup
1 Tablespoon (15ml) extra virgin olive oil
1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
1 apple, thinly sliced
1/2 cup (120g) chopped pecans (toasted if desired)
1/3 cup (50g) dried cherries or dried cranberries
2 ounces (about 1/2 cup) crumbled goat cheese

Maple Cider Vinaigrette:

1/4 cup (60ml) extra virgin olive oil
2 Tablespoons (30ml) pure maple syrup
1 Tablespoon (15ml) apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:

Preheat oven to 425°F (218°C). Line 1 or 2 large baking sheet(s) with parchment paper or silicone baking mat(s). Set aside.

In a small bowl, mix together cumin, coriander, garlic powder, cinnamon, salt, and pepper.

In a large bowl, toss the squash and chickpeas with the seasoning mix. Drizzle maple syrup and olive oil over top, then stir everything together until the squash and chickpeas are coated. Spread squash and chickpeas in a single layer on the prepared baking sheet(s).

Roast for 20 minutes, then flip the squash slices over and stir the chickpeas around. If you are using 2 baking sheets, rotate the baking sheets from top to bottom/bottom to top.

Roast for another 10–15 minutes or until lightly browned. Remove from the oven and let cool on the baking sheet for at least 15 minutes.

Make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients.

Assemble the salad: Place the kale in a large bowl. Pour most of the dressing on top (reserve about 2 Tablespoons), and use your hands to massage the dressing into the kale leaves until completely coated. Top with roasted squash and chickpeas, apple slices, pecans, dried cherries, and crumbled goat cheese.

Drizzle remaining dressing on top, and gently toss to combine. Serve the salad room temperature or cold.
Store leftover salad in an airtight container in the refrigerator for up to 5 days.

Notes:

Make Ahead Instructions: There are a few ways to get ahead with this salad, so you simply have to assemble it in the serving dish the day you plan to serve it. You can prepare the squash and chickpeas through step 4 and, after they cool completely, store them in an airtight container in the refrigerator for up to 3 days.

You can make the dressing in advance and store it in an airtight container in the refrigerator for up to 1 week. Give it a good whisk again before using. When you’re ready to serve the salad, continue with step 6.

What Can I Use Instead of Kale? Spinach or spring greens are a great substitute. In step 6, pour most of the dressing on top of the greens, and instead of massaging it into the greens, just toss them together. Then continue with the rest of the step, including adding the remaining ingredients and drizzling the remaining dressing on top.

Substitutions: Try pepitas instead of pecans; dried cranberries or chopped dried apricots instead of cherries; blue cheese instead of goat cheese (or leave the cheese out to make it vegan). Use delicata squash instead of butternut, or slice up a pear instead of an apple. You could also add around 1 cup of a cooked grain, such as quinoa, farro, or wheatberries, for some added heartiness and chewy texture.

Nutritional Facts:

Calories: 341
Sugar: 14.9 g
Sodium: 574.1 mg
Fat: 19.7 g
Carbohydrates: 38.2 g
Protein: 8 g
Cholesterol: 4.4 mg

Recipe courtesy of Sally’s Baking Addiction.com

Amethyst · December 14, 2025, 7:26pm

Winter Fruit Salad

Prep Time: 25 minutes
Chilling Time: 15 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients:

2 cups clementine oranges peeled and segmented (about 3–4)
2 pears diced
2 apples, Fuji or Honeycrisp, thinly sliced
5 kiwis peeled and diced
3/4 cup pomegranate arils, see note 1

Dressing:

1/4 cup honey
1 large lemon
1 large orange
1 teaspoon poppy seeds
Chopped fresh mint is optional

Directions:

If you have time, refrigerate all the fruit beforehand so the salad is cold and refreshing.

Zest and juice a lemon to get 1 teaspoon zest and 2 tablespoons juice. Zest and juice an orange to get 1 teaspoon zest and 2 tablespoons juice. In a jar, combine honey, lemon zest and juice, orange zest and juice, and poppy seeds. Shake well to mix.

In a large bowl or platter, combine the clementines, diced pears, sliced apples, and diced kiwis. Pour on the dressing, adding just enough to coat the fruit (you may not need it all). Gently toss to mix.

Sprinkle pomegranate arils and, if desired, fresh chopped mint on top. Serve right away. This salad is best enjoyed within 1–3 hours; leftovers don’t store well.

Notes:

Cut and Deseed a Pomegranate or use already seeded pomegranate arils if available! They are usually found in the refrigerated produce or freshly cut fruit section. Fresh pomegranates are in season from October to February in the U.S.

Fruit Ripeness: The riper the fruit, the better the flavor!

Storage: Leftover fruit salad is delicious blended into a smoothie the next day.

Cut evenly: Slice fruit into similar sizes for easy bites. Pre-cut fruit may need to be cut once more.

Chill first: Put fruit in the fridge before making the salad for a cool, refreshing salad.

Add dressing last: Mix in dressing right before serving to keep salad from getting soggy.
Best Fresh: Enjoy this fruit salad within 1-3 hours.

Refrigerate: Keep dressing and fruit separate if you can; store in the fridge.

Next-Day Idea: Blend leftovers into a smoothie.

Nutritional Facts:

Nutrition information is automatically calculated, so it should only be used as an approximation.

Recipe courtesy of Chelsea’s Messy Apron.com

Amethyst · December 7, 2025, 6:24pm

Christmas Wreath Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients:

6 cups mixed salad greens
½ cup pomegranate arils
1 red or green apple, thinly sliced
1 red or green pear, thinly sliced
½ cup crumbled blue cheese
½ cup pecans
2 Tablespoons granulated sugar
½ cup olive oil
¼ cup apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons maple syrup
½ teaspoon salt
⅛-¼ teaspoon black pepper

Directions:

Assemble the Salad:

In a large bowl or on a serving platter, arrange the greens. Top with pomegranate, apple slices, pear slices, and blue cheese.

In a pan on low-medium heat, cook the sugar and pecans, stirring constantly, until the pecans are coated with melted sugar. Remove from the pan and spread out on wax paper to let cool. Add to salad once completely cooled. (You may need to break them up a bit once they’ve hardened.)

Make the Dressing:

In a measuring cup or jar with a lid, combine olive oil, vinegar, mustard, honey, maple syrup, salt, and pepper. Whisk vigorously or shake until fully combined.
Drizzle salad with vinaigrette just before serving.

Notes:

Substitutions or Variations:

No pomegranate arils? Use dried cranberries or fresh raspberries for the same bright color.

Prefer a milder cheese? Swap the blue cheese for feta or goat cheese.

Out of Dijon mustard? Use stone-ground or yellow mustard instead.

Need a nut-free version? Skip the pecans and use sunflower or pumpkin seeds for crunch.

Toast the nuts instead of coating them in sugar.

Storage Instructions:

Refrigerate – You should store leftover salad and dressing separately. Keep the salad covered in the refrigerator for up to 2 days. Your dressing will last up to a week in a sealed container in the refrigerator.

Freeze – Freezing is not recommended because the greens and fruit will lose their texture once thawed.

FAQs

Can I make this salad ahead of time?

Yes, you can assemble the greens and toppings a few hours in advance, but wait to add the dressing until just before serving.

Can I use bottled dressing instead of homemade?

You can use bottled dressing, but my easy homemade vinaigrette adds much more flavor and freshness.

Can I use bagged salad mix instead of fresh greens?

You can use bagged salad, but choose a mix with sturdy leaves like romaine or spring mix so it holds up under the fruit and dressing.

What’s the best way to serve this salad?

I like to arrange it on a large round platter or wooden board so the wreath shape stands out. You can place a small bowl of dressing or cranberries in the center for a pretty touch.

Nutritional Facts:

Recipe courtesy of Balancing Motherhood.com

Amethyst · November 30, 2025, 11:36pm

Best Pear Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6

Ingredients:

For the Roasted Pear Vinaigrette:

1 large ripe pear, peeled, cored, and cut in half
1/3 cup olive oil, plus 1 teaspoon olive oil, divided
1 tablespoon fresh lemon juice
2 tablespoons champagne vinegar or white wine vinegar
1 clove garlic, minced
1 tablespoon finely chopped shallot
2 to 3 teaspoons of honey
Kosher salt and freshly ground black pepper, to taste

For the Salad:

1 head Red Leaf or Romaine Lettuce, washed and roughly chopped
2 ripe pears, cored and thinly sliced
1 cup candied walnuts
1/3 cup crumbled blue cheese or Gorgonzola cheese
¼ red onion, thinly sliced
1/3 cup pomegranate arils

Directions:

Preheat the oven to 425 degrees F.

Place the pear halves on a baking sheet and drizzle with 1 teaspoon of olive oil. Place the pan in the oven and roast the pear for 10 to 15 minutes or until soft. Remove from the oven and let cool to room temperature.

To make the vinaigrette, place the roasted pear, remaining ⅓ cup olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper in a blender. Blend until smooth.

To assemble the salad, place the lettuce in a large bowl. Top with the sliced pears, candied walnuts, blue cheese, red onion, and pomegranate arils.

Drizzle with roasted pear vinaigrette and toss. Serve immediately.

Notes:

How to Store:

Vinaigrette: Store in an airtight jar in the refrigerator for up to 5 days. Shake before using.

Candied walnuts: Keep in a sealed container at room temperature for up to a week.

Salad: Best assembled fresh. If you have leftovers, store undressed salad components in separate containers and refrigerate for up to 2 days.

Tips for Making the Best Pear Salad:

Roast the pear ahead of time for the vinaigrette and let it cool completely before blending.

Use a high-speed blender to get the dressing silky smooth.

Taste the vinaigrette before dressing the salad—you might want a touch more honey or vinegar depending on your pears.

Make the candied walnuts in advance – They store well for up to a week in an airtight container. Having them ready to go makes salad assembly super quick! You can wwap in candied pecans; they work just as well and add a cozy, nutty richness that pairs beautifully with the pears and blue cheese. You can also use store-bought nuts if you are short on time!

Use a mandoline for slicing – It helps get ultra-thin, even slices of pear and red onion for that restaurant-style presentation.

Mix up the greens – A blend of red leaf, arugula, and baby spinach adds even more texture and flavor.

Serve on a platter – Instead of tossing, try layering the ingredients on a big platter for a stunning presentation—then drizzle with the vinaigrette just before serving.

Add protein – Grilled chicken, roasted turkey, or even prosciutto turn this side into a full meal.

Assemble just before serving to keep the lettuce crisp.

Nutritonal Facts:

Calories: 302.79kcal, Carbohydrates: 26.3g, Protein: 3.82g, Fat: 21.19g, Saturated Fat: 3.09g, Cholesterol: 5.63mg, Sodium: 191.16mg, Potassium: 150.63mg, Fiber: 4.3g, Sugar: 18.02g, Vitamin A: 284.33IU, Vitamin C: 6.22mg, Calcium: 58.81mg, Iron: 0.63mg

Recipe courtesy of Two Peas and Their Pod.com

Amethyst · November 23, 2025, 3:43pm

Wild Rice Salad

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings

Ingredients:

Wild Rice:
8 cups of water
¼ teaspoon salt
1 ½ cups wild rice

Roasted Butternut Squash:

5 cups cubed butternut squash, about 1 medium squash, peeled, seeded, and cut into ½ to ¾-inch cubes
1 ½ tablespoons olive oil
kosher salt and black pepper to taste

Remaining Salad Ingredients:

¾ cup walnuts
2 ribs of celery, chopped
1 large apple cut into ½-inch chunks
¼ cup finely chopped red onion
½ cup dried cranberries
⅓ cup chopped fresh parsley

Dressing:

¼ cup extra virgin olive oil
zest of 1 orange
¼ cup fresh orange juice
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup or honey
1 teaspoon Dijon mustard
½ teaspoon coarse kosher salt or fine sea salt
⅛ teaspoon freshly ground black pepper

Directions:

Cook the rice: Place water and ¼ teaspoon salt in a medium saucepan and bring to a boil. Put the rice in a fine mesh strainer and rinse well under cool running water. Once the water is boiling, stir in the rice and reduce the heat to maintain a gentle boil.

Boil the rice, uncovered, for 40-45 minutes, until the rice is tender but still has a bit of a bite to it. (Taste a few grains to check.) Drain rice well in a colander, return to the pot, cover with the lid, and let stand (off the heat) for 10 minutes. Then fluff the rice and let it cool slightly.

Roast the squash: Meanwhile, preheat the oven to 425° F. Place the cubed butternut squash on a rimmed baking sheet and toss with the 1 ½ tablespoons of olive oil. Sprinkle with salt and pepper. Roast in the preheated oven for 25-35 minutes, turning once halfway through, until tender.

Toast walnuts: Place walnuts in a small skillet over medium heat and toast until fragrant, stirring often. Watch them closely as they can go from toasted to burnt quickly. Let cool slightly, then coarsely chop.

Make dressing: In a small bowl, whisk together all dressing ingredients: olive oil, orange zest, orange juice, apple cider vinegar, maple syrup (or honey), Dijon, salt, and pepper.

Assemble salad: Place cooked wild rice in a large bowl. Pour dressing over and stir to distribute. Add the celery, apple, red onion, and dried cranberries. Stir gently until combined. Add the toasted walnuts, roasted butternut squash, and parsley last and toss gently to combine. Salad can be served at room temperature or chilled.

Notes:

Make Ahead: If you’re making this salad for a holiday meal, you can make it one day ahead of time and store it in the refrigerator. I recommend adding the apple right before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

Recipe Variations:

Swap pecans for the walnuts. Toast the pecans in a skillet, just as you would walnuts.

Add goat cheese. I actually tested this recipe with goat cheese and preferred the look of the salad without it, but it does add a nice tangy flavor and a bit of creaminess, if you want to give it a try.

Swap the butternut squash for sweet potatoes. See my roasted sweet potatoes recipe for cooking instructions. Or, simplify the recipe by omitting the squash. It will still be full of delicious flavors!

Add arugula or kale. The peppery bite of baby arugula works well in this wild rice salad. Or mix in some kale. I recommend massaging the kale like I do in this Kale Salad recipe.

Nutritonal Facts:

Recipe courtesy of Kristine’s Kitchen.com

Amethyst · November 16, 2025, 6:22pm

Thanksgiving Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings as a side dish

Ingredients:

4 cups diced butternut squash, see note 1
1-1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 (6-ounce) bag baby spinach and mixed greens
1/3 cup honey-roasted pecan pieces, see note 2
1/3 cup dried sweetened cranberries or dried cherries
1/3 cup crumbled feta cheese
1 batch balsamic vinaigrette

Directions:

Preheat oven to 400°F. Peel squash and chop it into 1/2-inch pieces. Place on a large sheet pan and toss with oil, salt, and pepper. Arrange the squash in an even, spaced-out layer on the tray. Bake for 15 minutes, then remove from the oven and stir. Return to oven and bake an additional 10–15 minutes or until crisp-tender. Set aside and allow to cool before adding to salad.

Add greens to a large bowl. Add roasted (and cooled) squash, pecans, cranberries, and feta cheese.

This salad is best served immediately after it’s dressed, so wait to add dressing until you’re ready to serve. Drizzle some of the dressing over the salad and gently toss to coat. Add additional dressing to taste, if desired. Serve immediately and enjoy!

Notes:

Note 1: For the squash, you’ll need one small-to-medium butternut squash, which yields about 4 cups when diced.

Note 2: You can use store-bought honey-roasted pecans or candy your own.

Storage: Once dressed, the salad is best enjoyed immediately. You can prep the squash and dressing 2–3 days ahead and store them in the fridge. The dressing may separate, so let it sit at room temperature for 15 minutes, then shake to recombine.

Nutritional Facts:

Recipe courtesy of Chelsea’s Messy Apron.com

Balsamic Vinaigrette Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 5 cups

Ingredients:

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard, see note 1
1 tablespoon honey, see note 2
1/4 cup olive oil
Salt and pepper

Directions:

In a wide-mouth jar, combine all dressing ingredients. (Don’t have a jar? Briskly whisk in a bowl instead!) Season to taste with salt and pepper; I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Briskly shake to combine and emulsify. Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. Taste and adjust flavor to personal preference.

Notes:

Note 1: I love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!

Note 2: Since the vinegars offer a fair amount of tang, I like balancing that out with honey. If you’d prefer the dressing to remain tangy, leave out or reduce the honey. For a sweeter dressing, add additional honey, slowly and to taste.

Nutrition Note: Nutrition information is for a 1-tablespoon serving.

Storage: Store in the fridge in an airtight container for 5–7 days. Leftover dressing will separate and may even clump a bit (olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15–20 minutes and then vigorously shake to recombine. Then it’s ready to use again! For the best flavor, make it ahead and chill it in the fridge. The flavors blend better and taste better cold!

Ingredient Notes & Swaps:

Balsamic vinegar:

Use the best quality you can. Aged balsamic has more depth. If you only have white balsamic, it will be milder and slightly sweeter.

Olive oil:

Avocado oil also works if that’s what you keep on hand for this balsamic vinaigrette recipe.

Dijon mustard:

Adds tang and helps everything blend together. Swap with whole-grain mustard for more texture.

Honey:

Balances the vinegar. Use maple syrup for a vegan option.

Red wine vinegar:

My “secret” addition. It keeps the flavor bright. If you don’t have it, add an extra splash of balsamic.

Nutritional Facts:

Recipe courtesy of Chelsea’s Messy Apron.com

Amethyst · November 3, 2025, 10:43pm

Cranberry Pretzel Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Rest time: 4 hours 50 minutes
Total Time: 5 hours 20 minutes
Servings: 12

Ingredients:

1st Layer:
2½ cups Pretzels (salted is best)
1 stick Unsalted Butter (½ cup), melted
¼ cup White Granulated Sugar
2nd Layer:
8 ounces Cool Whip (1 tub)
8 ounces Cream Cheese, room temp
½ cup White Granulated Sugar
3rd Layer:
2 boxes Cranberry Jello (3 ounces each)
15 ounces Whole Berry Cranberry Sauce (1 Can)
1 cup Boiling Water

Directions:

Preheat the oven to 350 degrees Fahrenheit. Spray the bottom of a 9x13 pan with nonstick spray and go up the sides just a hair. Set aside.

It’s important to make the third layer first so it has time to cool before it’s used. In a medium mixing bowl, combine the cranberry Jell-O and the boiling water for the third layer. Stir until the gelatin is dissolved.

Add the can of cranberry sauce to a small mixing bowl and mix until it resembles more of a homemade look rather than large blobs of gelatin.

Add the cranberry sauce to the bowl of Jell-O and stir. Set aside.

For the first layer, add the pretzels to a large ziplock bag and beat or roll them with a rolling pin, or similar item, to crush them into small pieces. You don’t want powder or crumbs, just small pieces that are no more than a half inch in size.

Add the broken pretzels, sugar, and melted butter to the bowl. The melted butter should be nice and hot. Stir until the pretzels are well coated.

Press the pretzel mixture into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool for 10 minutes before transferring to the freezer for another 10 minutes.

For the second layer, combine the cream cheese and sugar in a medium mixing bowl. Use a hand mixer to whip it until it’s fluffy. Add the Cool Whip to the bowl and fold together until the cream cheese is fully incorporated.

Spread the cream cheese mixture evenly over the top of the pretzel layer, making sure that it rests all the way against the edges, all around the pan. You don’t want the jello escaping to the lower level.

Place the pan back in the fridge and let it chill for about 30 minutes or until cooled and thickened.

Take your already prepared third layer and gently pour it over the top of the cream cheese layer. You will end up with bits of the cranberries from the cranberry sauce. Don’t scoop them all out in one spot. Scoop them out of the container using a spoon or other utensil to ensure they’re spread out.
Place the pan back in the fridge for 4 hours or until the jello is set. Slice, serve, and enjoy!

Notes:

Storage:

To Store: Store leftovers in an airtight container in the fridge for up to 5 days.

To Freeze: Do not freeze this salad.

Tips:

It’s important to make the third layer first so it has time to cool before it’s used.

You can skip the cranberry sauce if desired; it simply adds more of a cranberry kick to the entire dish.

It’s vital that you don’t rush and pour the jello over the cream cheese layer until it’s fully chilled. You’ll simply cause the cream cheese layer to dissolve into the jello. I’ve done it. It still tastes delicious, but the layers don’t look great.

It’s important that the jello is room temperature before being poured over the second layer or it will melt the second layer, and it can be a bit of a mess.

If you only have unsalted pretzels, simply swap the unsalted butter for salted butter.

Substitutions and Additions:

Fruit Flavors: Feel free to try this recipe with a different fruit, like raspberries, strawberries, pineapple, or mandarin oranges, and then switch out the jello mix to match the fruit that you are using. Some other fun flavor ideas include:

Raspberry: Keep the recipe the same, but swap out the cranberry jello for raspberry-flavored jello and use fresh raspberries instead of cranberry sauce.

Strawberry Pretzel Salad: Use strawberry Jell-O instead of the cranberry Jell-O and use fresh strawberries (check out my Strawberry Pretzel Salad recipe for this fruit swap).

Pineapple Pretzel Salad: Use pineapple jello instead of the cranberry jello and swap the cranberry sauce for crushed pineapple.

Cranberry Orange Pretzel Salad: Swap the cranberry sauce for mandarin orange slices and mix them into the cranberry jello.

How to Store Cranberry Pretzel Salad:

To Store: Store leftovers in an airtight container in the fridge for up to 5 days.

To Freeze: Do not freeze this salad.

Frequently Asked Questions:

Can I use fresh cranberries in this recipe?

I do not recommend using fresh cranberries in the jello for this recipe unless you cook them down first. They’re hard, way too tart, and throw off the dish.

What is the best way to crush the pretzels?

Add the pretzels to a large ziplock bag and beat or roll them with a rolling pin, or similar item, to crush them into small pieces. You don’t want powder or crumbs, just small pieces that are no more than a half inch in size. You can also crush the pretzels in the food processor.

Nutritional Facts:

Recipe courtesy of Princess Pink Girl.com

Amethyst · October 19, 2025, 1:40pm

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar

Prep Time: 30 mins
Additional Time: 10 mins
Total Time: 40 mins
Servings: 8
Yield: 10 cups

Ingredients:

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups packed baby spinach, roughly chopped
1 medium Honeycrisp apple, diced
½ cup diced sharp Cheddar cheese
½ cup toasted chopped pecans

Directions:

Preheat oven to 400°F. Stir together squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add the roasted squash, spinach, apple, cheese, and pecans. Toss to coat.

Notes:

To make ahead:

Prepare the butternut squash up to 7 days in advance and store it in an airtight container in the refrigerator. You can toast the pecans 1 week ahead.
Tips from the EatingWell Test Kitchen:

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great, and is good for you, too!

A whole squash can last up to 2 months in a cool, dark place, but once it’s cut, it will last only 7 days in an airtight container in the fridge.

We chose a Honeycrisp apple for this recipe, but you can opt for something similar, like Gala, Fuji, SweeTango, Pink Lady, Ambrosia, or Jazz. If you want to swap out the Cheddar cheese, try Gouda, Gruyère, Havarti, Colby, Muenster, Parmesan, or fontina.

To save time, purchase toasted pecans or toast them up to 1 week in advance. Toss the pecans in olive oil and place them in a 350°F oven for about 5 minutes or until they become fragrant and slightly browned. You can also swap the pecans for toasted pepitas or walnuts.

You can use any maple syrup you prefer, but if you’re seeking a versatile option for salads and breakfast dishes, grade-A amber maple syrup is an excellent choice.

Frequently Asked Questions:

How do I choose the best butternut squash?

Your squash should be dark beige, firm, smooth, and unblemished, and it should feel heavy for its size. Give it a gentle tap, and it should sound hollow.

Can I use the butternut squash seeds?

Absolutely. Seeds from a pumpkin or any winter squash are delicious roasted. You can add roasted butternut squash seeds to this salad recipe, use them as a garnish for soups, or snack on them. To prepare the seeds, wash them thoroughly, mix them with olive oil, honey, and your choice of seasonings, then cook them in a skillet for about 15 to 20 minutes. Allow them to cool in the pan afterward.

How should I store Fall Chopped Salad?

This salad is best enjoyed on the day it is prepared. However, you can store it in an airtight container for 2 to 3 days. If you anticipate having leftovers, consider preparing individual portions by keeping the spinach and dressing separate from the other ingredients until you are ready to assemble the salad.

What should I serve with Fall Chopped Salad?

This salad is perfect for holiday gatherings with turkey or beef tenderloin, but it’s versatile enough to enjoy any day of the week alongside chicken soup or a sandwich. This is also the kind of salad that can be a meal with a side of cornbread.

Nutrtional Facts:

Serving Size 1 1/4 cups
Calories 185
Total Fat 13g

Saturated Fat 3g

Cholesterol 7mg

Sodium 255mg

Total Carbohydrate 16g

Dietary Fiber 4g

Total Sugars 5g
Added Sugars 1g

Protein 5g

Vitamin C 32mg

Calcium 148mg

Iron 3mg

Potassium 315mg

Recipe courtesy of Eating Well.com

Amethyst · October 12, 2025, 4:07pm

Fall Fruit Salad

Prep Time: 20 minutes
Total Time:20 minutes
Servings: 8

Ingredients:

3 cups red seedless grapes, halved
3 cups blackberries (12 ounces)
3 small Fuji apples, chopped, or use Honeycrisp
5 clementines peeled and thinly sliced or segmented
1/2 cup chopped pecans, toasted, see note 1

Dressing:

2 clementines 1 tsp zest; 1/4 cup juice
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon

Directions:

Chill the fruit: If possible, refrigerate all the fruit ahead of time so the salad is cold and refreshing.

Keep apples fresh: In a large bowl, combine 1 cup room-temperature water with ½ teaspoon salt. Chop apples and soak in the salted water for 5–10 minutes. Drain in a colander, rinse under cold water, and pat dry before adding to the salad.

Make the dressing: Zest and juice the clementines to get 1 teaspoon zest and ¼ cup juice. Add zest, juice, maple syrup, and cinnamon to a mason jar. Shake well until combined.

Assemble the salad: In a large bowl or on a platter, combine the grapes, blackberries, apples, and clementines. Pour on just enough dressing to lightly coat the fruit (you may not need it all). Toss gently to combine.

Finish and serve: Sprinkle toasted pecans on top. Serve right away. This salad is best enjoyed within 1–3 hours; leftovers do not store well.

Notes:

Toast pecans in a dry skillet over medium heat until fragrant, about 3–5 minutes. Let cool before using, or buy pre-toasted pecans for convenience.

Storage: Best enjoyed the same day. Leftovers can be blended into a smoothie.

Fall Fruit Salad Ingredients:

Ingredient
Helpful Tip
Grapes & Blackberries
Choose ripe grapes that are firm and plump, and pick blackberries that are deep in color and not too soft.
Apples
Use a crisp and sweet variety like Fuji or Honeycrisp.
Clementines
Segment or slice thinly and use both zest and juice in the dressing.
Pecans
Toast pecans in a dry skillet until fragrant, or grab pre-toasted ones for great flavor with no extra work.
Pure Maple Syrup & Cinnamon
Whisk with citrus juice for a simple dressing that ties everything together beautifully!

Fall Fruit Salad Tips:

Keep fruit dry: Pat grapes, blackberries, and apples dry with a paper towel so the salad doesn’t get watery.
Chill ahead: Refrigerate the fruit before assembling for a more refreshing salad.
Add dressing last: Toss the fruit with dressing just before serving.
Slice evenly: Cut fruit into similar-sized pieces so every bite feels balanced.
Mix gently: Toss lightly so the fruit stays whole and unbruised.
Sweetness check: Taste the fruit and adjust the maple syrup if needed.

Nutritional Facts:

Recipe courtesy of Chelsea’s Messy Apron.com

Amethyst · October 5, 2025, 2:51pm

Fall Salad With Pomegranate Dressing

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10 servings

Ingredients:

Salad:

12 oz. spring salad mix
1 pear sliced or chopped
1 sweet apple, sliced or chopped
1/4 cup chopped red onion
1/2 cup roasted salted pepitas
1/2 cup pomegranate seeds
4 oz. soft crumbled gorgonzola cheese
1 Recipe 5 Minute Perfect Caramelized Nuts (using pecans)

Roasted Squash:

3 cups butternut squash, peeled and chopped into 1/2"-3/4” cubes
2 teaspoons olive oil
1 tablespoon pure maple syrup
1/4 tsp EACH cinnamon, salt
1/8 teaspoon pepper
Dash of cayenne

Pomegranate Vinaigrette:

1/2 cup pomegranate juice
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons sugar, more or less to taste
1 tablespoon poppyseed, optional
1 teaspoon Dijon mustard
1/4 tsp EACH garlic powder, salt, pepper
1/8 teaspoon ginger powder

Directions:

Pomegranate Vinaigrette:

Combine all of the Pomegranate Vinaigrette ingredients in a bowl or jar with a tight-fitting lid. Either whisk or shake vigorously until combined. Store in the fridge until ready to serve (up to 5 days). Shake/whisk before serving.

Caramelized Pecans:

Prepare according to directions. Chop nuts after they are cooled. You can make the nuts days in advance and store them in an airtight container.

Butternut Squash:

Preheat the oven to 400 degrees F.

Line a baking sheet with foil and spray it with nonstick cooking spray. Add butternut squash, followed by olive oil, maple, cinnamon, salt, pepper, and cayenne, and toss until evenly coated. Lay in a single layer and roast for 15-20 minutes, or until tender.

Assemble:

When ready to serve, toss all of the salad ingredients together in a large bowl. If serving right away and you don’t expect leftovers, then you can drizzle withthe desired amount of dressing and toss to combine. If you expect leftovers, serve dressing on the side.

Notes:

Prep Ahead:

Dressing: can be made up to 5 days in advance and stored in the refrigerator.

Squash: Roast the butternut squash, cool, and refrigerate in an airtight container for up to 2 days.

Nuts: caramelized nuts can be made up to 1 week in advance and stored in an airtight container at room temperature.

Apples and pears: can be peeled, chopped/sliced up to 24 hours ahead of time, and soaked in a mixture of apple juice with a couple of tablespoons of lemon juice or pomegranate juice with a couple of tablespoons of lemon juice.

Red onions: Chop the red onions up to 24 hours ahead of time and store in an airtight container in the refrigerator.

If you need to bring the salad to a gathering, then layer the ingredients in this order so it doesn’t get soggy, then toss when ready to serve: pomegranate arils, apples, pears, red onions, salad mix, seeds, nuts, and goat cheese.

TIPS FOR Fall SALAD:

Can I make my dressing sweeter? You can make the dressing sweeter by adding more sugar or tangier by adding more vinegar, according to your personal taste.

What if I can’t find pepitas? You can replace the pepitas with roasted, salted sunflower seeds if you can’t find them. I get my pepitas at the bulk section at Sprouts.

What if I can only find raw pepitas? If you can only find raw pepitas, then heat a drizzle of olive oil in a nonstick skillet, add your ½ cup pepitas along with ¼ teaspoon salt stir until toasted. Turn onto a parchment paper to cool.

What if I don’t know how to remove pomegranate seeds?: Don’t be intimidated! There are lots of tutorials online. I would Google “how to remove pomegranate seeds in water” for my favorite method. If you don’t want to purchase a whole pomegranate and seed it yourself, just buy pomegranate seeds in a container.

Can I use Pre-Cut Squash? Absolutely! If you don’t want to peel and chop your squash (probably the most time-consuming part of the Fall Salad, you can purchase pre-peeled and chopped squash. If they are chopped larger or smaller than 1-inch, then adjust cooking time accordingly.

Can I make my squash in advance? You can roast your squash a day in advance and store it in the refrigerator until it’s time to toss with your Fall Salad.

Can I use different nuts? If you don’t want to caramelize your own nuts, then you can buy them at specialty stores such as Trader Joe’s.

Can I add other vegetables? Absolutely! Red bell peppers, cucumbers, shredded carrots, etc., would all be delicious.

Can I add protein? Transform this Fall Salad into a meal by adding chicken, shrimp, or tofu.

Can I add grains? I think this Fall Salad would be superb with the addition of cooked quinoa or wild rice – yum!

HOW TO KEEP APPLES AND PEARS FROM TURNING BROWN:

My favorite way to keep pears and apples from oxidizing and turning brown after slicing is to put them in a bowl of apple juice. This way, they don’t become bitter like soaking in lemon juice can do.

If you only have lemon juice on hand, then mix ½ cup water and 2 tablespoons lemon and then toss your apples and pears in the mixture.

Both of these methods will prolong the oxidation process, but you still want to slice your pear and apple as close to serving as possible.

Recipe courtesy of Carlsbad Cravings.com

Amethyst · September 21, 2025, 5:12pm

Harvest Cobb Salad

Prep: 15 minutes
Cook: 58 minutes
Total: 1 hour hr 13 minutes
Servings: 4 servings

Ingredients:

FOR THE COBB SALAD:

1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut into 3/4-inch dice
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 slices thick-cut bacon
4 large eggs
2 whole boneless, skinless chicken breasts
8 cups mixed greens such as Romaine, spinach, arugula, or baby kale (about 20 ounces)
1 sweet crisp apple, such as Gala or Honeycrisp, cored, thinly sliced (no need to peel)
2 ripe avocados sliced
½ cup dried cranberries
½ cup crumbled goat cheese, about 2 ounces
⅓ cup toasted pepitas, pumpkin seeds

FOR THE DRESSING:

¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Directions:

Cook the squash: Place over racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Spread squash cubes in a single layer on a baking sheet, then drizzle with olive oil, salt, and pepper. Toss to coat. Bake the squash until tender and caramelized, 15-20 minutes, turning once throughout. Set aside.
Bake the bacon: Place an ovenproof baking rack on a second baking sheet. Coat with cooking spray, then arrange the bacon slices on the rack in a single layer. Place on the second rack in the oven with the squash. Bake until the bacon is as crisp as you like, about 12-20 minutes depending upon the thickness of your bacon. Transfer to a paper towel-lined plate and pat dry. Dice and set aside.
Hard-boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let it cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge them into the cold water. Let rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut them into slices. Set aside.
Cook the chicken on the grill (my fav!), in the oven, or in the air fryer. (For shredded chicken options, see the notes section below.)
Make the dressing: In a small bowl or large measuring cup, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon, garlic, salt, and pepper.
Place the salad greens in a large bowl. Add the butternut squash, bacon, chicken, eggs, and apple. Drizzle with the dressing, toss gently to coat. Scatter the avocado, cranberries, goat cheese, and pepitas over the top. Enjoy!

Notes:

TO MAKE SHREDDED CHICKEN: Use my easy method for Crock Pot Shredded Chicken, Instant Pot Chicken, or How to Cook Shredded Chicken on the stovetop.

TO MAKE AHEAD: The butternut squash, bacon, eggs, and chicken can all be prepared 2 days in advance. The dressing can be prepared up to 5 days in advance. Store items individually in the refrigerator. When ready to serve, let the chicken, squash, and bacon come to room temperature, then assemble the salad as directed. If possible, wait to add the apple and avocado until right before serving, so that they don’t turn brown.

TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days.

Nutritional Facts:

Serving: 1(of 4)Calories: 751kcalCarbohydrates: 51gProtein: 33gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 237mgPotassium: 1256mgFiber: 6gSugar: 25gVitamin A: 19580IUVitamin C: 58mgCalcium: 186mgIron: 4mg

Recipe courtesy of Well Plated.com