Using produce that’s actually in season is the best because it’s super cheap. Last fall and winter I went squash crazy and tried every kind at my grocery store—kabocha, delicata, acorn, red kuri, you name it. Quinoa- and veggie-stuffed squash (or squash mash, as I call it) was dinner at least twice a week. So when I was looking for a fresh salad to bring to a worksgiving meeting on Monday, I made sure it included all of fall’s finest ingredients… and voila! I found this autumn-harvest-in-a-bowl recipe (or kale and Brussels sprouts salad with butternut squash, pomegranate and candied pecans, as the food magicians at Two Peas & Their Pod call it).
Please, please, please bring this side to Thanksgiving. Your family and friends will love you for it, and it’s far tastier than green bean casserole or candied sweet potatoes. The slightly tangy dressing is subtle and adds just enough oomph to the colorful ingredients, a nice mix of soft roasted squash, crisp greens and crunchy nuts and seeds. I like this recipe so much that I’m making it again next week for the big Turkey Day chow-down.
That brings me to my second seasonal salad of the week (above), courtesy of A Spicy Perspective. First let me say, as always, that the food blogger’s photo is a gazillion times more beautiful than mine, so please check out her recipe for this roasted root vegetables salad. The loaded bowlful of beets, baby potatoes and sweet potatoes has three parts. 1. Roast tons of veggies. 2. Make savory curry granola. 3. Blend cilantro dressing (that you’ll want on all foods from here on out). Parts 1 and 3 were easy, but I failed at 2 and blackened my granola in the oven. Even without that spicy crunch, I loved this salad. Just imagine the nom level you can achieve if you keep better tabs on your granola than I did!
YOUR TURN: What’s your favorite fall salad or ingredient?