Fall really gives me all the feels, I absolutely love everything from décor, fall clothes, to fall inspired foods. But fall also means holidays are right around the corner, which also means that I’m probably going to be putting on a few extra pounds. One of my main goals lately is to really watch what I’ve been eating, I have been trying to eat as whole as possible to ensure that my body is getting the proper nutrition it needs.
Eating healthy is so important when it comes to eliminating and preventing diseases. Luckily, I was able to find a few healthy Fall inspired salads to fuel my fall oriented obsession, and they are absolutely delicious! Check out the recipes below. These salads are courtesy of Cooking On The Front Burner and Damn Delicious
Butternut Squash Orzo Salad:
- 2 ½ cups diced butternut squash
- 1 ½ tablespoons olive oil
- 1 cup orzo pasta (uncooked)
- 2 cups fresh spinach
- ½ cup dried cranberries
- 2 oz crumbled gorgonzola cheese
- ¼ cup real maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt & pepper
- Preheat oven to 425
- Mix diced squash and olive oil then spread onto a rimmed cookie sheet
- Bake until squash is soft and starts to turn brown (between 20-30 minutes)
- Remove and set aside
- Meanwhile, cook pasta according to directions. When done, drain and rinse with cold water
- Vinaigrette: Place syrup, vinegar, mustard, S&P in a small food processor, turn on blade and drizzle in olive oil until combined well
- Combine squash, drained orzo, spinach, dried cranberries and gorgonzola in a large bowl and toss with maple vinaigrette
Harvest Cobb Salad
- 4 Slices bacon, diced
- 2 large eggs
- 6 cups chopped romaine lettuce
- 1 apple, diced
- 1 pear, diced
- ½ cup halved pecans
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese
- 1/3 cup mayonnaise
- ¼ cup milk
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon poppy seeds
- To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl. Set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat. Set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
- Serve immediately with poppy seed dressing.