Contest-Winning Fall Harvest Salad
Total TimePrep: 30 min. Bake: 25 min.
We loved this! I did not add the turkey because I used it as a side for the chicken we had for dinner. I added another sweet potato knowing that it would allow for their to be leftovers for lunch tomorrow. Everyone loved it. One of my kids commented this is something she would make after she moved out.
very nice, complimentary tastes with varied textures. pretty
For those of you who are worried about fat; olive oil and walnuts are condidered 'good fats' and necessary antioxidants.
cut walnuts to 6 tbs to cut down on fat
A wonderful variety of flavors and textures. What a great fall salad!
I thought the same thing that revjoannrom828 said. But I had most of the ingredients and am looking for something different for a potluck. I did make some changes because of things I had on hand. I used 1 sweet potato and 1/2 butternut squash. I did not use salt. I used a Jennie-O extra lean turkey breast, dried cranberries instead of raisins, wine vinegar instead of rice vinegar, honey instead of maple syrup. Next time I will use sweet apples and lighten up on the vinegar. Also almonds and yams. It was a good and unusual salad.
If you really check out the recipe, most of the fat calories are in the dressing and in the walnuts in the salad. Just cut down on the nuts or omit completely and also use a similar type low fat or fat free dressing to cut back on calories. Otherwise, it's an extremely healthy sounding salad with lots of good for you things in it.
Why so many calories & high fat. I would't make this just for all that. There has to be a way to cut down the calories & fat.