Food & Diet

3 Best Fall Salads

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Sweet, salty, tangy, smoky and with an amazing varied texture, this salad looks like healthy food but tastes like a cheat meal. The ingredient’s list on this recipe is dominated by fall produce, so you can be sure to get the ingredients fresh come fall.

For the salad:

  • 1 large butternut squash (peeled, seeded and cubed)
  • 3 tbsp. extra virgin olive oil
  • Salt and black pepper
  • ½ chopped pecans
  • 1 tbsp. unsalted butter
  • 2 tbsp. brown sugar
  • 8 cups of washed, stemmed and roughly chopped kale
  • 6oz Brie cheese (cubed)
  • 1 large apple, cored and roughly chopped
  • ½ cup dried cranberries

For the maple vinaigrette:

  • 2 tbsp. pure maple syrup
  • Around 1/3 cup of extra virgin olive oil
  • 1 tbsp. apple cider vinegar
  • ¾ tsp. salt

Preheat the oven to 425°F (around 220°C) to get it ready for roasting the squash.

To make the vinaigrette whisk 1/4 cup of olive oil, mustard, maple syrup, vinegar and salt. Add more olive oil in small increments until you reach a desired consistency. Set aside.

Spread out the squash on a baking sheet, drizzle over 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss with your hands to make sure the squash is properly coated with seasoning. Roast in the oven for 50-55 minutes making sure to toss the squash halfway through at the 35 minute mark. Toss it around some more if the squash looks like it’s not cooking evenly.

While the squash roasts, make candied pecan clusters. Line a baking sheet with Silpan or parchment paper, set aside. Heat butter and sugar on medium heat in a non-stick pan. When mixture starts to bubble, toss in the pecans. Cook and stir until sugar dissolves and becomes a dark amber color. Pour the mixture onto the sheet tray, spread the pecans around and allow it to cool. Once completely cooled, you can proceed to crushing the pecans into smaller pieces.

In a large bowl, toss the kale with the remaining 1 tablespoon of olive oil. Rub the olive oil on the kale using your hands until the kale becomes glossy. Top the kale with the squash, brie, apples, cranberries and pecan clusters. Serve while the squash is still warm.





This creamy and savory salad will definitely make you feel the bounty of the harvest! It is a special treat as much as it is a healthy one.

For the salad:

  • 4 slices of bacon, diced
  • 2 large eggs, boiled and then diced
  • 6 cups chopped romaine lettuce
  • 1 apple, diced
  • 1 pear, diced
  • ½ cup Fisher Nuts Pecan Halves (any other brand will do)
  • 1/3 cup dried cranberries
  • 1/3 crumbled goat cheese

For the poppy seed dressing

  • 1/3 cup mayonnaise
  • ¼ cup milk
  • 2 tbsp. sugar
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. poppy seeds

To make the dressing, simply mix all the ingredients together into a bowl until well mixed. Set aside.

Cook bacon on a skillet on medium high heat until brown and crispy. Once crispy, dice them up. If you prefer to cook your bacon in the oven, that’s perfectly fine too.

To assemble the salad, place romaine lettuce in a large bowl. Top with perfectly arranged rows of eggs, bacon, pears, apples, cranberries, goat cheese and pecans. Serve with poppy seed dressing.

SOURCE: (recipe was featured on the My Fresh Twist Recipe Contest sponsored by Fisher Nuts)



This recipe is best served in a Mason jar and is the most perfect thing to take to work. The pear and blue cheese pair beautifully and the pomegranate seeds add some tang and crunch to cut through some of the creaminess.

For the salad:

  • 1 pear, cored and thinly sliced
  • 3 cups spinach leaves (divided)
  • ½ pomegranate seeds
  • ¼ roughly chopped pecans
  • crumbled blue cheese
  • 1 quart-size Mason jar

For the sherry vinaigrette:

  • 2 ½ tablespoons sherry vinegar
  • Pinch of salt
  • Freshly ground black pepper
  • 3 tbsp. olive oil

Remember not to pack on the layers too tightly, you want to see all the layers of ingredients. Lay pear slices down on the bottom of the jar. Lay 2 cups of spinach on top, add the pomegranate seeds. Add another layer of spinach (1/2 cup) and then add the chopped pecans. Finally, add the remaining ½ cup of spinach and the blue cheese.

To make the vinaigrette, whisk the ingredients together slowly adding the olive oil until the dressing becomes a little thick. To serve, make a small paper cup out of parchment paper, fill it with the vinaigrette and put on top of the salad.

Just seal the Mason jar and you’re ready to go!

SOURCE: the recipe was featured in but the recipe is originally from Mason Jar Salads and More, 50 Layered Lunches to Grab & Go by Julia Mirabella