TIP OF THE DAY: Fall Salad
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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:
You can get lots of inspiration just by strolling up and down the produce aisles, looking for appealing colors and flavors. |
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. |
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 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. |
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FALL SALAD DRESSING RECIPE: MAPLE VINAIGRETTE Ingredients 1. COMBINE all ingredients. We like to emulsify it in the blender to prevent separation. |
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