Extraordinary Fall Salads

It’s easy to eat fresh, homemade salads during the spring and summer when tomatoes, greens and other produce are widely available. But how do you feed your salad craving when the weather gets colder and fresh fruits and vegetables become more sparse? Try one of these hearty and healthy fall salads, and break out of the boring bowl.

Roasted Vegetables With Pine Nuts

Roughly chop your favorite in-season vegetables — onions, bell peppers, carrots, squash, eggplant brussel sprouts, etc. — and toss on a baking sheet with olive oil and salt and pepper. Roast in the oven at 400 degrees for around 30 minutes, or until the vegetables are tender. Pour the vegetables into a serving bowl and mix in a generous dose of pine nuts.

Greens With Candied Walnuts, Dried Cranberries and Gorgonzola

Wash greens — such as romaine lettuce, spinach or mustard greens — and spin dry. Toss in a bowl with chopped Belgian endive, candied walnuts, whole dried cranberries and crumbled gorgonzola cheese, and serve with a balsamic vinaigrette.

Crispy Kale With Salad Topper Mix

Arrange fresh, washed kale leaves on a baking sheet and brush with olive oil and salt and pepper. Bake at 250 degrees until kale is crispy, about 30 minutes. Mix the kale with fresh greens and other vegetables (such as carrots and beets), then add a white wine vinaigrette and a sprinkling of the salad topper mix, a delicious blend of sunflower seeds, soy beans, imitation bacon bits, sesame seeds, vegetables and spices.

What is your favorite fall salad?

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