The change in the seasons means there are lots of fall ingredients now available for salads like apples, cabbage, kale, arugula, chard and collards, winter squash and beets. These ingredients just feel a little heartier and filling than the lighter delicate summer vegetables like tomatoes, cucumbers and lettuce. I love the vibrant reds, orange, yellows and greens that remind me of the fall leaves and I hope that you love some of the combinations that I have put together! And that they give you some great ways to keep eating your veggies during the cooler weather!
Here are three of my favorite fall salads! At the bottom of my post, I have some additional ideas to get some fall veggies!
Spinach Beet and Walnut Salad
One of my favorite ways to eat roasted beets is on top of a spring or fall salad from arugula or spinach. Here is my version of this salad. I hope that you enjoy!
Makes 4 servings
3 medium beets, scrubbed well, sliced in half and peeled
10 ounces spinach or arugula
1 small onion, sliced into rings
1/2 cup walnuts, toasted
4 ounces feta
Slice beets in 1 inch by 1 inch pieces and toss in olive oil. Roast beets in the oven at 425 for about 10 minutes until softened and slightly crisp on the outside.Allow to cool. In four salad bowls divide well washed and drained spinach or arugula, add onions, cooled beets, walnuts and feta.
Drizzle balsamic dressing (see recipe below) over the salad.
1 teaspoon honey
1/4 c balsamic vinegar
1 teaspoon crushed garlic
1/2 c olive oil
Salt and pepper to taste
Mix all the ingredients in a cruet and shake.
Thai Broccoli Salad
Make this plant based recipe from local produce from broccoli and carrots come in the late spring and fall!
Makes four servings.
1 1/2 cup chopped broccoli
1/2 cup chopped red bell pepper
1/2 cup chopped purple onion
1/2 cup chopped carrots
1/4 cup chopped cilantro
1/4 cup peanuts to garnish salad
Peanut Sauce (see recipe below)
Mix broccoli, bell pepper, carrot, chopped cilantro and onion. Toss with dressing. Garnish with lime wedges, peanuts and additional cilantro!
For Dressing for Salad
Mix the following ingredients:
1-2 teaspoons or more sriracha sauce (depending on your heat tolerance)
1 tablespoon soy sauce
1 teaspoon sesame seed oil
1 tablespoon sorghum
1 clove garlic minced
1 tablespoon natural peanut butter
1 teaspoon freshly grated ginger
Juice from one lime
Kale Cabbage and Apple Slaw
This is a great recipe to make in the fall with fresh, seasonal ingredients and also in the winter when you can get them local also.
Makes 3 servings
1 tablespoon olive oil
1 tablespoon Lusty Monk mustard
1 teaspoon balsamic vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 red apple chopped
2 tablespoons diced red onion
In a small bowl, whisk olive oil, mustard, and vinegar. Season with salt and pepper. In another bowl, combine kale, cabbage, apples and red onion.Drizzle with dressing, and toss to coat.
I am an Asheville registered dietitian nutritionist who enjoys sharing my family recipes to help provide ideas for healthy meals! I hope that they inspire you to eat more salads with fall veggies! You can find more recipes on my blog for the upcoming holidays and the new year! You can find out a little more about me here!