5 Easy, Tasty Salads with Fisher® Perfect for Fall

Honestly, salads aren’t my first choice of appetizers. I mean, amongst savory soups, breadboards, and chips and dip, salads aren’t really an option for me to consider.

However, these tasty and easy salad recipes from Fisher® have me reconsidering. With yummy dishes such as Pecan Crusted Chicken Caesar, these homemade salads are a crowd-favorite at any dinner. And of course, we needed to include the delicious Pear Pecan Salad. Trust us, it’d be a total winner on your holiday table. Even though I am usually a soup lover, the crunchy texture and rich, buttery taste make me reach for them every time now.

So, celebrate Sidesgiving with Fisher®! Trust me, their pecans are the perfect snack to remind you of Fall!

Difficulty: Easy • 2 Servings  • Total Time: 20 Minutes

Ingredients:

• 1 7oz bag Fisher® Pecan Halves
• ½ cup maple syrup
• 1 pear, thinly sliced
• 4 cups spring mix greens
• ¼ cup goat cheese, crumbled
• ¼ cup dried cranberries
• ½ cup balsamic vinaigrette

Directions:

1. Over low-medium heat, combine pecans and maple syrup in a nonstick skillet. Bring to a gentle simmer and stir occasionally until the maple syrup has reduced and thickened, about 5 minutes.
2. Pour the mixture onto a parchment lined baking sheet and spread out in an even layer. Allow to cool and harden.
3. In a large salad bowl, combine spring mix greens, pear, goat cheese, and dried cranberries. Add vinaigrette and toss to combine. Top with about a cup of the maple candied pecans and enjoy!

Difficulty: Easy • 2 Servings • Total Time: 30 Minutes

Ingredients:

• 1 7oz bag Fisher® Pecan Halves
• 1lb butternut squash, cubed
• 1lb brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ¼ cup white wine vinegar
• 2 tablespoons maple syrup
• ½ cup olive oil
• ¼ cup pomegranate arils

Directions:

1. Preheat oven to 425 degrees fahrenheit.
2. Toss butternut squash and brussels sprouts in olive oil, salt, and pepper. Spread evenly onto a parchment lined baking sheet. Bake for 20 minutes.
3. Remove sheet tray from the oven and add pecans. Give everything a mix and place back in the oven for another 5 minutes so that the pecans can toast.
4. In a food processor, combine ½ cup of the toasted pecans, white wine vinegar, maple syrup, olive oil, salt, pepper, and ½ cup water. Process until smooth and creamy.
5. Place roasted brussel sprouts and squash in a bowl with the remaining toasted pecans. Drizzle desired amount of pecan dressing over top. Top with pomegranate arils for brightness and enjoy this warming and hearty salad!

Difficulty: Easy • 2 Servings • Total Time: 30 Minutes

Ingredients:

• 1 10oz bag Fisher® Walnut Halves & Pieces
• ¾ cup honey
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• Salt, to taste
• ⅓ cup apple cider vinegar
• ⅓ cup olive oil
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• Salt and pepper, to taste
• 4 cups spring mix greens
• 1 apple, thinly sliced
• ¼ cup gorgonzola, crumbled
• ¼ cup bacon, cooked and chopped

Directions:

1. Preheat oven to 300 degrees fahrenheit.
2. Combine walnuts, ¾ cup honey, cinnamon, cayenne, and salt in a bowl. Mix well so that walnuts are evenly coated.
3. Spread out walnuts on a parchment lined baking sheet. Bake for 20 minutes, mixing halfway through. Watch to ensure the nuts do not burn. Remove from oven and allow to cool.
4. In a mason jar, combine apple cider vinegar, olive oil, 1 teaspoon honey, dijon mustard, salt, and pepper. Add the lid and shake the jar until the dressing smooth.
5. Time to assemble the salad – in a large bowl, add greens, apple, gorgonzola, bacon, and about a cup of the hot honey spiced walnuts. Drizzle with vinaigrette and toss. Enjoy immediately.

Difficulty: Easy • 2 Servings • Total Time: 15 Minutes

Ingredients:  

• 1 7oz bag Fisher® Walnut Halves & Pieces
• 3 tablespoons taco seasoning, store bought or homemade
• 4 cups romaine lettuce, chopped
• ½ cup cherry tomatoes, halved
• ½ cup black beans
• ½ cup corn
• 1 avocado, cubed
• 2 tablespoons sour cream
• Juice of 1 lime
• 1 jalapeno, sliced (optional)
• ½ cup tortilla strips (optional)

Directions:

1. Submerge walnuts in water and soak for 1 hour. Drain.
2. Add the soaked walnuts to a food processor and process to a crumble (think ground meat consistency).
3. Add the ground walnuts to a skillet with taco seasoning and cook over medium heat, stirring often, for about 5 minutes.
4. For the taco salad, add romaine lettuce, ground walnuts, tomatoes, beans, corn, avocado, sour cream, lime juice, jalapeno, and tortilla strips to a large bowl. Toss to combine. As you toss, the juices from the tomatoes, sour cream, and lime juice will form a dressing. Serve and enjoy!

Difficulty: Easy • 2 Servings • Total Time: 30 Minutes

Ingredients:

• 1 cup Fisher® Pecan Halves
• 2 chicken breasts
• ½ cup bread crumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 eggs, beaten
• 4 cups kale, chopped
• 1 cup croutons
• ½ cup parmesan cheese, grated
• ½ cup caesar dressing
• Juice of ½ lemon, optional

Directions:

1. Preheat oven to 400 degrees fahrenheit.
2. Pound or slice chicken breasts to an even thickness.
3. To a food processor, add the pecans, bread crumbs, salt, and pepper. Pulse until a fine crumb forms.
4. Dip the chicken breasts into the beaten egg and coat both sides with the pecan mixture. Place the chicken on a parchment lined baking sheet and bake until cooked through with an internal temperature of 165 degrees fahrenheit, about 15-20 minutes.
5. Allow the chicken to cool as you assemble the salad: to a large bowl, add the chopped kale and caesar dressing. Massage the dressing into the kale with clean hands. Add the croutons and parmesan and toss to combine. 
6. Slice the chicken into bite sized pieces and add to the salad. Top with some lemon juice or additional dressing and enjoy!