Two New Fall Salads
I suggest everyone tries these delicious salads this month! Both are fancy enough for Thanksgiving and easy enough for a weeknight dinner.
The Fall Chop
I LOVE chop salads. This chop has bacon, apple, cranberries, feta, and pumpkin seeds and is tossed in a simple honey apple cider dressing – so perfect for this time of year and the perfect combination of crunchy, salty, sweet and delicious.
INGREDIENTS
Salad
- 8 cups chopped romaine lettuce
- 4–5 strips cooked bacon
- 1 Honeycrisp apple, cored and chopped
- 1/3 cup dried cranberries
- 1/4 cup finely diced red onion
- 1/2 cup crumbled feta
- 1 package Cranberries & Glazed Walnuts Salad Topping or a few handfuls pumpkin seeds
Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey
- 1 tsp. Dijon mustard
- Salt and pepper, to taste
Arugula and Wild Rice Salad with Roasted Carrots
Have you tried wild rice in your salads yet? I’m hooked! I just learned it’s high in protein too – win win! To make this salad easier, make the wild rice and dressing beforehand and toss everything together when you are ready to eat. I love to add chopped rotisserie chicken and roasted carrots to make this salad a full veggie and protein-packed meal. If cooking for kids, I separate this meal out. Rotisserie chicken, roasted carrots, and wild rice makes for a solid kid’s meal!
INGREDIENTS
Salad
- 1 cup wild rice, rinsed (or one box of this)
- ½ cup sunflower seeds or toasted almond slices
- 1 teaspoon olive oil
- 5 ounces arugula (about 5 packed cups)
- ½ cup dried cranberries
- ½ cup crumbled feta
- Optional: Roasted Carrots
- Optional: Rotisserie Chicken
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 medium clove garlic, pressed or minced
- Salt and pepper to taste
Recipe Inspo: Cookie and Kate
