Fall is here and that means many of us will be looking forward to staying indoors and eating good meals. Comfort foods are great, but why not give these salad ideas a try? Not only are they healthier, but they make the most of fall produce. These salad ideas for dinner are hearty, nutritious, and very delicious, so grab your
Chicken, Pomegranate, and Goat Cheese Salad Combo
Salad ideas like this one can take a starring role on your dinner table! Chicken, cheese, and seasonal produce? What’s not to love?
- Cooked chicken breast, 5 oz.
- raw baby spinach, 2 c
- goat cheese, 2/3 oz.
- pomegranate seeds, 2 T
- apple (sliced), ½
- kale sprouts, ¼ c
- balsamic vinaigrette
- Add the spinach to a large bowl. Slice the chicken and arrange it on top of the spinach.
- Garnish the salad with the pomegranate seeds and goat cheese (optional).
- Add the kale sprouts and apple slices on top.
- Pour the balsamic vinaigrette; serve immediately.
Awesomely Autumn Orange-Pecan Salad
Adding pecans and autumnal lettuce makes for great salad ideas. This recipe provides a tangy twist to a great side dish.
- Bibb or Boston lettuce (rinsed and torn), 3 heads>
- navel oranges (peeled and sliced), 2
- toasted pecans (chopped), ¾ c
- goat cheese (crumbled), 4 oz.
- orange juice, ¼ c
- white wine vinegar, 1 T
- shallot (minced), 1
- extra-virgin olive oil, 1 T
- salt, ½ t
- black pepper, ¼ t
- In a large bowl, combine the lettuce, oranges, pecans, and cheese (optional).
- In a separate small bowl, combine orange juice, vinegar, shallot, oil, salt, and pepper; whisk. Pour dressing over the salad; toss thoroughly. Serve immediately.
Salad Ideas for Dinner – Starring Couscous!
For a globally-inspired meal, try this couscous delight. The combination of dried fruit and squash is a surefire hit!
- couscous, 8 oz.
- olive oil, 1 T
- shallot (diced), 2 T
- fennel bulb (diced), 1 c
- butternut squash (peeled, seeded, and diced), 2 ½ c
- fresh sage (chopped), 3 T
- dried cranberries, ¾ c
- dried currants, ½ c
- apple juice, 1 ½ c (plus ¼ c cooked juice reserved)
- canola oil, ¼ c
- red wine vinegar, 3 T
- salt and pepper
- parsley (chopped), 1 T
- In a medium pot, boil one cup of water. Add the couscous, lower heat to medium, and cook 8 minutes. Drain, transfer to bowl, and set aside.>
- Heat large skillet over medium-high, add olive oil and shallot. Cook 1 minute, stirring. Add fennel, cook 5 minutes. Add squash, sage, cranberries, currants, and apple juice; cook 15 minutes. Sprinkle with salt and pepper; transfer to bowl of couscous (reserve ¼ cup of juice for dressing).
- Thoroughly combine couscous and ingredients. Add reserved juice, oil, vinegar, and salt and pepper to taste. Garnish with parsley. Set couscous aside for 30 minutes; serve.