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TIP OF THE DAY: Fall Salad

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

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    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.

    		    
    Fall Salad

    beet & orange salad

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/broccoli salad souplantation 230r

    TOP: Fall salad with maple balsamic vinaigrette. Be sure to add at least one fall color (deep yellow, orange, red). Photo courtesy Barrel and Ashes | Studio City. MIDDLE: Beets and oranges scream fall. Photo courtesy Socarrat Paella Bar | NYC. BOTTOM: Broccoli and cashew salad on pinto beans with red onion and red bell pepper. Photo courtesy Souplantation.

     

    Yellow Beet Salad
    Raw yellow beets, cooked red beets and long strips of carrot add fall colors to a green salad. Photo courtesy Tender Lettuce.    		  

    SALAD BASE

    Before you add the greens, fill the salad bowl with cooked beans, greens or legumes.

  • Beans
  • Legumes: black-eyed peas, lentils, split peas
  • Rice
  • Whole grains (barley, brown rice, bulghur, quinoa, wild rice, etc.)

    •  
    SALAD GARNISHES

  • Bacon strips or lardons
  • Cheese, especially in harvest colors (Aged Gouda, Cheddar, Gjetost, Shropshire Blue and these);, cubed, julienned or shredded
  • Corn kernels
  • Chickpeas (garbanzos)
  • Dried apple or pear slices
  • Dried cranberries
  • Nuts: almonds, cashews, peanuts, pecans and walnuts; candied, raw or toasted
  • Seeds: pumpkin seeds (pepitas), sunflower seeds
    		•
     
    FALL SALAD DRESSING RECIPE: MAPLE VINAIGRETTE

    Ingredients

  • 1/3 cup balsamic or cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • Optional: 1 teaspoon finely chopped garlic, 1 shallot finely diced
  • Optional: 1/2 teaspoon sage or thyme, or 1/4 teaspoon pumpkin pie spice

    •  
    Preparation

    1. COMBINE all ingredients. We like to emulsify it in the blender to prevent separation.
      




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