Salads can transition beautifully into Fall when you’ve got the right ingredients and the right attitude. These delicious and healthy salads will help you pivot from summer to fall without missing a beat!
Introducing transitional Fall salads!
The first chill in the air gives these salads a chance to show their stuff ~ late summer into early fall is a golden moment for food. The last of the summer tomatoes are ready, or maybe you’re picking green tomatoes before the first frost hits. Veggies like kale and cabbage are starting to come into their own, and sweet, delicious apples mingle with late season green beans and sweet corn at the farmers markets. And don’t forget the figs!
The last of the summer basil meets the first fall root crops and magic happens!
I just love the mix of flavors here. Sweet, roasted apples and bitter, crisp radicchio work beautifully with the salty, savory bacon making this salad main-course-worthy.
Tomatoes, figs, walnuts, and irresistible little rounds of fried goat cheese make an unlikely but AMAZING combination in this salad.
If leafy green salads just aren’t your thing, this rice salad combines the best of late summer (cherry tomatoes, zesty fresh mint), with the best of early fall (roasted Brussels sprouts, beets, toasted hazelnuts and potatoes) for a super-satisfying meal.
Generous chunks of creamy camembert cheese keep this fruit and vegetable salad from feeling too lightweight. Kale leaves take the place of lettuce, and a beautiful array of late summer and fall fruits like apples, figs, and currants take center stage. But I think it’s the cider and poppy seed dressing that really takes it over the top!
Dried fruits and nuts enrich this stunning Indian inspired salad. Make it the centerpiece of your next vegan feast (or a fabulous week long working lunch.)
I love love love this hearty grain based salad. It just seems to get better the longer it hangs out in the fridge!