7 Fresh Fall Salad Recipes
Harvest the abundance of the season
It's time to leave the carefree months of summer behind as we head into the gather and harvest season of fall. It's the perfect time to reflect where you've been, and where you'd like to go.
This is the ideal time to do a maintenance check on yourself, just as you would your car as the seasons change. Clear your head through meditation or breathwork, and focus on yourself, and what you need to live well. And eat fresh to improve your life.
Here are seven fall salad recipes to help you be mindful of the abundance of fall. Celebrate, be thankful, and enjoy this remarkable time of year.
One of the easiest and best ways to eat fresh is to eat what's in season in your local market. Pecans, apples and dried cranberries are the focal point of this healthful salad. Add a homemade balsamic and shallot dressing to enhance the flavors.
The sweetness of roasted carrots and beets provide solace and sustenance. Just-wilted chard is blended with a smoky garlic dressing for a sweet and slightly salty blend. Top with toasted pepitas to round things out.
This is the salad for fans of salty and sweet, with the mix of blue cheese, nuts and roasted butternut squash. It's the ideal cold weather comfort food salad with creamy squash contrasting with the crunch of nuts and the sweetness of juicy pears topped with a maple-cider vinaigrette.
Try this gorgeous fall salad with roasted root vegetables, a bright, herbal cilantro dressing, and a savory granola topping with a touch of curry and garlic. Every bite is loaded with textures and vitamins for the ultimate in healthful eating.
Here's a fall version of the traditional Cobb salad. The mix of pecans, hard-boiled egg, bacon, goat cheese, dried cranberries and apples are the perfect backdrop for a creamy poppyseed dressing.
If you haven't tried freekeh, then you're in for a delicious surprise. Freekeh is a whole grain with a similar texture to wheat berries. They're firm, yet chewy, and have an earthy, nutty taste. This salad is a blend of shredded kale and cooked freekeh and it's loaded with black beans, toasted pecans, diced apples and roasted butternut squash. It's the perfect make-ahead lunch.
This salad is loaded with rich fall colors of red and orange, with roasted sweet potatoes mixing with pomegranate seeds, feta cheese and pepitas for a stunning pop of color. Try this as an easy side dish during the holidays, and consider it instead of the traditional mashed sweet potatoes with marshmallow topping.