Easy Fall Meal Ideas – Quick And Healthy Recipes
Healthy Fall salads are quick and easy to make and provide for healthy meals in minutes. Using the wonderful flavors of autumn produce in your daily meals is a great way to eat with the seasons and take advantage of what is available locally. These easy recipes contain just a few, fresh ingredients and simple preparation and make flavorful and healthy meals in minutes for any day of the week.
Each recipe makes 2 to 3 servings.
Squash and Pasta Salad: You will need 2 cups cooked rotini pasta, 1 cup butternut squash (skin removed, cubed, and cooked – steamed until tender), one-half to three-quarters cup bottled marinara sauce (your choice), 2 tablespoons walnut pieces, and 2 tablespoons fresh grated parmesan cheese. Step 1: In a mixing bowl, combine the cooked pasta, cooked squash, marinara sauce, and walnut pieces. Step 2: Serve this fall salad recipe by placing on fresh spinach leaves or your favorite salad greens, either on plates or in bowls, and sprinkle cheese on each serving. Quick Meal Idea: Serve salad with toasted garlic bread and a bowl of tomato soup or both for a delicious and easy lunch or dinner.
Broiled Eggplant Salad: You will need 1 medium sized eggplant, 1 cup canned Italian style tomatoes (drained), one-quarter cup crumbled feta cheese, romaine lettuce (as needed). Step 1: Wash, peel, and slice eggplant into one-half inch thick slices. Step 2: Brush each eggplant slice on both sides with olive oil and season as desired. Step 3: Place slices on a broiler rack about 5 inches from the heat source and broil until browned on each side. Watch carefully so they do not burn. Step 4: Allow eggplant to cool. When cooled, cut slices into bite-sized pieces and add to a mixing bowl along with the drained tomatoes and the feta cheese and toss to combine. Step 5: Serve salad on top of romaine lettuce leaves. Quick Meal Ideas: Serve this fall salad along with some grilled chicken. You could also serve this salad with a bowl of cooked, warm wild or basmati rice seasoned with a little lemon juice, olive oil, and chopped fresh cilantro.
Couscous Fennel Salad: You will need 2 cups cooked couscous, three-quarters cup thinly sliced fennel, one-half cup packaged coleslaw mix, one-quarter cup pitted black olives (chopped), 2 tablespoons fresh squeezed lemon juice, and 1 tablespoon olive oil. Step 1: In a bowl, combine the couscous, fennel, coleslaw, and olives. Toss to combine. Step 2: In a small bowl or jar with lid, add the lemon juice and olive oil. Combine completely. Step 3: Add dressing to salad and toss well. Season with salt and pepper to taste. Quick Meal Idea: Serve this simple fall salad along with mini pita rounds (sprinkled with shredded cheese and placed under a broiler or in a toaster oven until the cheese melts) and a bowl of steamed vegetables (like a combination of broccoli tops, sliced mushrooms, and strips of sweet red peppers tossed with lemon juice, pepper, and some pine nuts).
Create simple dishes like these fall salads quickly and easily. Visit Quick Salad Recipes.com for a full range of quick and delicious recipes, from breakfast through dessert, made with fresh, natural food, short ingredient lists, and fast preparation. For everyone from meat eaters to vegans, you will find everything you need to make healthy meals in minutes.
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