We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
How to Make Ina’s Butternut Squash Salad
To start, preheat your oven to 400°. Peel and dice one 1 1/2 pound butternut squash into 3/4-inch cubes. Toss the cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon pure maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread squash into an even layer on a rimmed baking sheet and roast, tossing once halfway through, until tender. This should take about 20 minutes; add 3 tablespoons of dried cranberries to the baking sheet 5 minutes before the squash is finished roasting.
Meanwhile, make the warm apple vinaigrette. In a small saucepan, combine 2 tablespoons minced shallot, 2 tablespoons cider vinegar, and 3/4 cup cider or apple juice. Bring mixture to a boil over medium-high heat, then boil until reduced to about 1/4 cup. Off heat, whisk in 2 tablespoons Dijon mustard, 1/2 cup extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
To assemble, place 4 ounces washed arugula into a large bowl. Add the roasted squash and cranberries, 1/2 cup toasted walnut halves, and 3/4 cup freshly grated Parmesan. Add dressing to taste and season with salt and pepper before serving.
My Honest Review of Ina’s Butternut Squash Salad
Made with a collection of simple ingredients, I was surprised just how satisfying this salad was. Every flavor was nicely balanced against the others: acid from the dressing, brightness from the arugula, sweetness from the squash and cranberries, richness from the toasted nuts, and plenty of savory notes from the grated Parm.
The dressing alone was delicious, prominently featuring sweet apple flavor balanced with the tang of Dijon mustard. Spooning it over the dish warm makes for a distinctly wintery salad that feels welcoming on a blustery day.
The mix of textures brings you back for bite after bite, and it’s pretty! It’s the perfect side for a dinner party, but it also makes for a great light lunch or dinner, and could easily be bulked up with a simply prepared protein like grilled chicken.
This Mandarin Orange Salad is a wonderful addition to any holiday or potluck. It’s so easy to make and everyone loves it. Super versatile!
If you love mandarin oranges, you need to try this Mandarin Orange Cake. It’s one of our most popular and it’s a classic for a reason! It’s perfect for any gathering and always a hit!
❤️WHY WE LOVE THIS RECIPE
I love how pretty this mandarin orange salad is and how good it looks on a buffet table in a pretty bowl. You can just about add any fruit and make it your own. It keeps for several days in the refrigerator. You could double the recipe for a large crowd.
🍴KEY INGREDIENTS
Cool whip
Vanilla instant pudding, dry (do not make the pudding add the dry mix)
Mandarin oranges, drained
Crushed pineapple, undrained
Miniature marshmallows
Coconut
Chopped green or red seedless grapes
Chopped maraschino cherries
SWAPS
This mandarin orange salad is very versatile. You can swap out any fruit in this dish and leave it out if you don’t like it. If you are not a fan of coconut, leave it out! Use only mandarin oranges and the pudding mix, whipped topping and marshmallows. Make it your own!
🍽️HOW TO MAKE
The hardest part about this recipe is getting out the ingredients!
COOKING STEPS
Mix together the cool whip and dry vanilla instant pudding with a spoon. Fold in the rest of the fruit and mix with a spoon. You may want to leave out some of the fruit to decorate the top of your salad. Makes 6 cups.
⭐TIP
Be sure to drain the mandarin oranges; they come in a lot of liquid, and that would be too much for this salad. The crushed pineapple doesn’t so it’s okay, BUT if you use chopped pineapple or a fruit in a lot of liquid you want to drain it.
RECIPE VARIATIONS
If you have followed our site for any amount of time you know we love fluff salads.
SERVE THIS WITH
This salad goes great with just about any potluck. Yes, it’s a “dessert” style salad but it is still served on the table with everything else.
❓FREQUENTLY ASKED QUESTIONS
Can I make my own whipped cream?
No, that won’t work the same in this recipe, it’s best to use coolwhip.
My family doesn’t like coconut, can I leave it out?
Absolutely!
STORING
We just store this in a tupperware container in the fridge. We like to make it the day of, or the night before.
This Mandarin Orange Salad is so easy to make, comes together really quickly and it’s delicious. If you love fluff salads this one is a great addition to any meal. It’s the perfect potluck dish or a side dish for any holiday gathering.
Prep Time 5 minutesmins
Total Time 5 minutesmins
Course Side Dish
Cuisine American
18 ounce container of cool whip
13.4 ounce box of vanilla instant pudding, dry (do not make the pudding just add the dry mix)
This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.
There are three major things that make up a good salad.
1. Good lettuce. Like spinach, kale or arugula etc.
2. Toasted nuts (or seeds). Bonus points if they’re candied.
3. Cheese. Really any will do, but especially goat cheese, parmesan, feta, brie and of course blue cheese.
In this pear and walnut salad, I’ve covered all the bases. Peppery arugula, sweet and juicy sliced pears, tart pomegranate arils, tangy blue cheese and, my favorite… the crispy fried shallots and candied walnuts. Because this salad has a lot going on, I kept the dressing easy; just roasted walnut oil, aged sherry vinegar, salt and pepper.
To Make This Pear Walnut Salad You Will Need:
for the fried shallots:
shallot – For delicate and sweet onion flavor.
unsalted butter – Lends fat and flavor and aids deep caramelization of the shallot.
kosher salt – Draws out flavor and helps soften the shallots while caramelizing.
sherry walnut vinaigrette:
aged sherry vinegar – Adds acidity with a slightly sweet, rich and nutty flavor.
kosher salt – Enhances the flavors in the vinaigrette.
freshly ground black pepper – For added bite and flavor.
roasted walnut oil – Lends richness and delicious nutty flavor.
for the salad:
baby arugula – A fresh leafy green that is slightly bitter and peppery.
pear – Use ripe, but overly ripe, bartlett, bosc or red pears. You only need 2, so pick your favorite.
candied walnuts – Adds delicious texture and crunch, nutty and sweet flavor.
blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
freshly ground black pepper – For added bite and flavor.
You can make the candied walnuts a few days in advance or the morning of.
Make the Fried Shallots:
In a small skillet, add 1 large, thinly sliced shallot, 1 tablespoon unsalted butter and a pinch oven kosher salt. Cook over medium to medium-low, stirring often and breaking up the shallots.
Adjust the heat to avoid burning. Once golden brown, transfer to a plate lined with paper towel to cool. The shallots will crisp up as they cool.
Arrange 5 ounces baby arugula onto a large platter or among individual bowls. Top with sliced pear, candied walnuts, fried shallots, blue cheese and pomegranate arils.
Drizzle the vinaigrette over top.
And serve!
This pear walnut salad has so much flavor and texture. I promise you’re going to love it!
Enjoy! And if you give this Pear and Walnut Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Pear Walnut Salad
This Pear and Walnut Salad is the perfect fall and winter salad. Special enough for the holidays or served with a causal dinner at home. This salad consists of slices of juicy pear, crispy fried shallots, crumbed blue cheese and candied walnuts with peppery baby arugula and drizzled with a super simple sherry walnut vinaigrette.
We love to make this roasted pear and apple salad in the fall with all the freshly harvested apples and pears!
It is topped with prosciutto, cinnamon pecans, pepitas, gorgonzola and raisins then tossed with the most stunning caramelized shallot maple vinaigrette.
Ingredients for Roasted Apple Salad
Here is a list of the ingredients you will need for this salad recipe:
Prosciutto – adds crunch and smoky delicious flavor
Honeycrisp Apples (or Jonagold) – these apples hold up great to roasting and the flavor is the best
Bartlett Pear (or Bosc) – become so flavorful and delicious when roasting
Cinnamon Pecans (or Hazelnuts) – You can buy these at the store or make them on your own. See section below for how to make them at home.
Olive Oil – helps keep the apples and pears from sticking to the pan
Black Pepper – adds flavor
Mixed Greens with Arugula – If your container of mixed greens doesn’t include arugula then buy some arugula and add it. Arugula just shines in this salad!!
Gorgonzola – We love gorgonzola but it is easily substituted with any cheese you love. Try smoked cheddar, gouda, goat cheese, manchego, gruyere, etc.
Pepitas – adds a yummy little crunch and nutty flavor
Golden Raisins – can be replaced with regular raisins, craisins or pomegranate seeds
Vinaigrette
This recipe was inspired by a Taste of Home recipe I was reading. It just sounded so good and it was fabulous on this salad! Here is what you will need:
Shallots – have a mild onion flavor and caramelize quickly
Kosher Salt – adds a touch of flavor to the shallots as they caramelize
Maple Syrup – use the real stuff!
White Balsamic Vinegar (or Apple Cider Vinegar) – you gotta have vinegar for a vinaigrette, both these options are sweet and tangy
Olive Oil – the base of the vinaigrette
The measurements for each ingredient in the salad and in the homemade dressing are listed in the recipe card at the end of this post.
What Apples are Best for Salads?
I am forever loyal to honeycrisp apples! Jonagold will also work great. If you can’t find those or if they are too expensive (they can get quite pricey), then go with gala, granny smith, or Braeburn.
How to Roast Apples and Pears
Roasting apples and pears is so easy! You will want to slice them pretty thin, cutting the pears a little thicker than the apples. Then lay them on a baking sheet that has been drizzled with a little olive oil to prevent sticking. Make sure all the slices are in a single layer. Place them in a preheated oven (425 degrees) and let them roast for 10 minutes. Then flip them all over and roast them for about 5 more minutes or until they are golden.
How to Make Cinnamon Pecans
Do you ever smell those to-die-for cinnamon nuts at football games or state fairs? It is seriously the best smell on earth! You can make them at home so easily! Here is what you will need:
1 1/2 cups whole pecans
3 Tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 Tablespoons water
To make the nuts, add all ingredients to a large skillet over medium-low heat. Stir everything together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly (about five minutes) and then pour onto parchment paper to cool. You can use this same technique with almonds, hazelnuts, walnuts, etc.
Can I Use Bacon Instead of Prosciutto?
Yes, but prosciutto feels lighter in this salad and is healthier than bacon. I realize that bacon is probably something you might already have on hand so if you that’s what you have, then go for it!
Salads are tricky to store once they have all been put together because the lettuce gets so wilty and soggy. So if you have extra salad that has already had everything added to it, just eat it within a day or too and store it in the an airtight container.
You can store everything separately for longer and just assemble everything right before eating. The dressing, roasted fruits and cinnamon pecans can be made ahead of time and it’s super fast to just assemble everything.
I am a salad lover! Give me all the salads all the days and I am a happy lady! So I love assembling salads and trying different combinations of toppings and dressings. This roasted pear and apple salad hits all the necessary salad notes…crunchy, salty, sweet, creamy, chewy, yummy yummy yum yum yum!
More Delicious Salad Recipes
Servings: 6-8
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Vinaigrette (adapted from Taste of Home)
Prevent your screen from going dark
Preheat the oven to 400.
Lay the prosciutto out onto a sheet pan so the pieces aren’t overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.
12 oz Prosciutto
Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.
1 1/2 Honeycrisp Apples, 1 Bartlett Pear
Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.
Kosher Salt, 2 Shallots
Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.
4 Tablespoons Maple Syrup, 4 Tablespoons White Balsamic Vinegar
Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.
1/3-1/2 Cup Olive Oil, Black Pepper
Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.
1 Cup Cinnamon Pecans, 1 Container Mixed Greens with Arugula, 6 oz Gorgonzola, 2 Tablespoons Pepitas, 3/4 Cup Golden Raisins
Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.
Nuts – We purchase cinnamon pecans from the nut section of the store or you can make your own. 1 1/2 cups whole pecans 3 Tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 Tablespoons water Add all ingredients to a large skillet over medium-low heat. Stir all ingredients together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly, about five minutes and then pour onto parchment paper to cool. Cheese – This is a great salad to use your favorite cheese like:
smoked cheddar,
aged sharp cheddar
manchego
gouda
gruyere
goat cheese
Raisins – You can use craisins or pomegranates for a more holiday festive salad.
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Now I don’t know if this is a salad or a dessert, but it is so delicious that it doesn’t matter! It has a sweet and salty pretzel crust layer, a sweet cream cheese filling layer and a fruity tart jello layer on top.
I’m realizing people have a bigger opinion on berries than I ever knew. Are you a lover of raspberries and hater of blueberries?
If you had to pick would you go strawberry or raspberry?
Our strawberry pretzel jello salad brought up so many requests for one vs the other and since I happen to love both, I tend to pull for team strawberry, but I really had no choice but to create a raspberry pretzel jello version. I mean, it’s all in the name of research, am I right? 😉
Plus it tastes like cheesecake but you serve it as a side dish. Who in the world is the genius that brought this first to Thanksgiving dinner?
Ingredients Needed for Raspberry Pretzel Salad
Here is your grocery list for each of the three layers of this salad:
Pretzel Layer
Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
Butter: helps bind the crust together and adds rich yummy flavor
Brown Sugar: adds flavor and sweetness
Sugar: adds more sweetness
Cream Layer
Sugar: adds sweetness to the creamy layer
Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
Cool Whip: adds sweetness, structure and creaminess to the cream layer
Jello Layer
Raspberry Jello: you will follow the instructions on the Jello box to make this layer
Water: used to make the Jello
Raspberries: fresh or frozen can be used and will work great
The measurements for each ingredient can be found in the recipe card below.
How to Make Raspberry Pretzel Salad
The steps for making this recipe are simple. Here they are broken down by layer:
Pretzel Layer
Preheat oven.
Combine all the ingredients well.
Press into baking dish.
Bake and let cool completely.
Cream Layer
Beat the sugar and cream cheese together.
Fold in Cool Whip.
Spread over cooled pretzel layer.
Jello Layer
Mix the jello powder and boiling water until the powder is dissolved.
Stir in the raspberries.
Put in fridge and let it cool.
Pour over the cream layer.
Refrigerate until firm (3-4 hours)
All the details for making this salad can be found in the recipe card below this post. Check the next section for all our tips and tricks for making this salad.
Where Does Pretzel Salad Come From?
From my research, it appears that pretzel Jello salad comes from the South. In 1963, Jello published a cookbook that contained a recipe for pretzel Jello salad so many people believe that is where it started. I’ve also seen Midwesterner claiming it as their own. I suppose it doesn’t matter when all is said and done! It just needs to be made and eaten!
Tips for Making Raspberry Pretzel Salad
There are a few tips that make this salad turn out perfectly every time. Don’t miss these!
Measure the 2 cups of pretzels whole before chopping them up.
Chop the pretzels on a cutting board with a sharp knife.
PRO TIP: You could also use a blender or food processor but you want crushed pretzels not powder pretzels. Another option would be to put all the pretzels in a ziploc bag and then use a rolling pin to crush them.
Spread the cream cheese mixture all the way to the sides of the pan so it seals the crust and protects it from the jello layer.
Dissolve the jello as the directions state for this recipe. Don’t follow the directions on the box of jello.
Make sure the cream cheese is at room temperature. That will help the cream layer be smooth.
Cooling the Jello in the fridge will bring the temperature down. Putting hot liquid on the cream layer will crack that layer and ruin the salad. It is critical to chill the dish in the fridge for at least 4 hours. Ideally, I prefer to chill it overnight.
Are Raspberries Good For You?
Raspberries are low in calories and high in fiber, vitamins, minerals and antioxidants.
Can I Use Frozen Raspberries?
Yes, but I would always recommend fresh! If you can’t get fresh or they are just too darn expensive, grab a bag of frozen and let them thaw in the fridge. Drain them thoroughly. You don’t want to introduce extra liquid to the jello layer.
Can I Substitute the Cool Whip?
I know a lot of people have issues with Cool Whip, so you can definitely substitute whipped cream for the Cool Whip if you want. You will want to whip a cup of heavy cream and add about 1/2 cup of sugar to it to match the sweetness of the Cool Whip. It will taste fabulous! I have found that using whipped cream makes the pretzel crust get soggy more quickly than with Cool Whip.
How Long Will Jello Salad Keep?
Jello salad will keep for 5-7 days in the refrigerator. Cover well before storing Jello salad.
Can You Make Jello Salad Ahead?
Jello Salad can be made 2-3 days in advance. Cover the salad and store it in the refrigerator until ready to serve.
What to Eat with Jello Salad?
For some reason, I always think of jello salad as being a side for a summer BBQ potlucks, but it can totally be made all year round. Here are few ideas for main dishes (BBQ and non BBQ):
It goes great with just about any main dish!
Team raspberry? Team strawberry? It actually doesn’t matter at all! They are all so dang good, and fresh berries means summer which I’m totally craving! This also makes the perfect side dish for Thanksgiving or Christmas. Make raspberry jello pretzel salad as a side dish for your next shindig!!
More Jello Recipes You’ll Love:
Servings: 12
Prep Time: 25 minutesmins
Refrigerate: 4 hourshrs
Total Time: 4 hourshrs25 minutesmins
Description
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Prevent your screen from going dark
Pretzel Layer
Preheat oven to 350 degrees.
Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.
2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar
Press into a 9×13” baking dish
Bake for 6-7 minutes and then cool completely.
Cream Layer
Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.
1 Cup Sugar, 8 oz. Cream Cheese, 8 oz. Cool Whip
Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.
Jello Layer
Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
If you like Caesar salad, like real Caesar salad with plenty of anchovies and garlic, then this is the salad for you. Because this salad is packed with sturdy, zippy chicories, like endive and radicchio, it won’t wilt quickly and can actually benefit from sitting in the dressing a bit to mellow out.
Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
SACRAMENTO, Calif., March 12, 2018 (Newswire.com)
– Come and celebrate the grand opening of Jyros Twisted Gyros on March 15, 2018. Jyros is doing things that have not been done before with Greek and Mediterranean food. A couple “twists”: Jyros uses naan (a fluffy white Indian flatbread) in addition to the traditional Pita bread and Jyros is also doing an Al Pastor (Mexican) pork, Sriracha sauces and things like our Garlic Mayo and Twisted Fries (with meat, toppings and sauce). Get a Gyro, Bowl, Salad, Twisted Fries or Medusa Nachos.
This is owner Jared Katzenbarger’s first independent concept. “It was fun to develop the concept on my own, taking the foods I love and creating a fun, new and exciting concept. I have been a franchisee for years and you do not have the flexibility and creativity that your own concept allows.” Katzenbarger elaborated, “For example, the first couple weeks we were open I received a lot of feedback. I was able to make immediate changes and the guests were appreciative of us keeping their suggestions in mind.”
Jyros is doing things that have not been done before with Greek and Mediterranean food.
Jared Katzenbarger, Owner, Jyros Twisted Gyros
On Thursday, March 15, Jyros will be offering 50 percent off all food items and also doing $2 beer and wine. In addition, they will be giving away prizes and swag, and for anyone that dresses up in a Toga, they will get a free Sando. Please visit us on Facebook /JyrosTwistedGyros or Instagram /jyrostwisted.
1901 J Street, Sacramento, CA 916-462-1002 11a.m. – 9 p.m.
Jared Katzenbarger, 916-546-4399, jared@jyrosgyros.com
