Fall Salad Recipe

October 7, 2015 at 8:44 am · Filed under Recipes, Tip Of The Day, Vegetables-Salads-Herbs

We were inspired by this Pear and Endive Salad from Barrel & Ashes in Studio City, California. It’s garnished with goat cheese, walnuts, and a maple balsamic vinaigrette.

That’s a perfect salad recipe in our book. But how else can you make a fall-inspired salad? Start with your favorite lettuces. Then, add two or more selections from the fall produce list.

Aim for fall colors: a bit of orange,

FALL FRUITS

Use them diced or sliced, raw or cooked:

Apples, skin on

Asian pear or American pear varieties, skin on

Huckleberries

Kumquats

Muscadine grapes

Orange slices or mandarin segments

Passionfruit

Persimmons

Pomegranate arils

FALL VEGETABLES

Acorn, buttercup and butternut squash

Beets, red and yellow

Broccoli

Brussels sprouts

Cardoon (an artichoke relative, worth seeking out)

Carrot

Cherry tomatoes, ideally red and yellow mixed or heirloom shades

Cauliflower

Daikon radish

Endive

Jerusalem artichoke (sunchoke)

Kohlrabi (a cabbage relative)

Mushroom

Pumpkin

Radicchio

Red cabbage, shredded

Red onion

Red, yellow, and orange bell peppers

Sweet potato

Swiss chard

Turnips

You can get lots of inspiration just by strolling up and down the produce aisles, looking for appealing colors and flavors.

[1] Fall salad with maple balsamic vinaigrette. Be sure to add at least one fall color—deep yellow, orange, or red (photo © Barrel and Ashes | Studio City).

[2] Beets and oranges scream fall (photo © Socarrat Paella Bar | NYC).