You can also exclude any of these toppings to your liking. If you try the fall salad recipe, email us at news@13WMAZ.com to let us know what you think! Maple Roasted Fall Veggie Salad recipe card: ...

To make the salad, you chop the vegetables until you have about 4 cups of jewel-toned pieces, and then toss them with a couple of handfuls of baby spinach leaves, some fresh parsley and halved grapes.

This crispy, delicious vegetable salad is perfect for any holiday—Thanksgiving, Christmas, Easter, or any day of the week. It takes about 30 minutes to prepare.

Check vegetables after 10 minutes and see if pan needs to be rotated. Swap options: Protein: Top with shredded roasted chicken, favorite pork sausage or duck confit. Greens: Spinach or mixed greens.

While the squash is roasting, combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to ...

This simple fall salad pairs slightly bitter and crisp escarole with sweet-tart persimmons. There are no ratios listed in this recipe, so use as much persimmon, greens, and pistachios as you like.

Ingredients: 2 medium carrots, peeled and cut into sticks 1 medium eggplant, sliced 2 sweet peppers, sliced 1 small red onion, sliced 3 tbsp olive oil 1 tbsp Italian seasoning Salt & pepper to ...

The salad is topped with silky avocado, plus pomegranate arils and toasted pumpkin seeds for crunch and flavor, and finished with queso fresco for a rich creaminess.

Roasted vegetables go from side to star in this fall salad November 9, 2023 2 min (Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post) ...

Vegetables: Swap out any vegetable with butternut squash, kohlrabi, turnip, carrots, parsnips, fennel, beets, Brussels sprouts and shallots. Grains: Red or black rice, couscous or orzo.