Fall for Salads

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The days are growing shorter and and the air is growing cooler—it’s fall. And that means it’s time to return to the warmth of the kitchen to cook up some of autumn’s fruits and vegetables.

But even though it’s sweater weather, you don’t have to give up your beloved salads. The recipes below are a bit heartier than a summer salad, with nutritious ingredients that will help keep you healthy and fueled up for everything from hayrides to conference calls.

All recipes by Miriam Wolf

Persimmon and Couscous Salad
Use apple-crisp Fuyu persimmons in this autumn-spiced salad.

1 cup dry couscous
½ teaspoon salt
2 Fuyu persimmons, cut into small wedges
¼ cup dried apricots, sliced thinly
¼ cup dried cranberries
Juice and zest of 1 orange
1 tablespoon honey
1 tablespoon champagne or apple cider vinegar
¼ cup olive oil
¼ cup pistachio nuts


  • Bring 1–1½ cups water to boil. Add salt. Stir in couscous, cover, and remove from heat immediately. Let steam for 5 minutes. Remove lid and fluff with a fork.
  • Stir in orange zest, persimmons, apricots, and cranberries.
  • In a blender, combine the orange juice, honey, champagne vinegar of apple cider vinegar, and olive oil. Blend until combined. Add salt and pepper to taste. Stir into couscous mixture. Add pistachio nuts just before serving.

Serves 5. Prep time, 15 minutes; cook time, 5 minutes.


Roasted Butternut Squash Salad
Honey-glazed pecans give this salad a nice crunch.

3 cups peeled and cubed butternut squash (from 1 medium squash)
5 tablespoons olive oil, divided
1 cup raw pecans
1 tablespoon honey
1 tablespoon sugar
1 5-ounce bag washed baby spinach
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard


  • Preheat oven to 400°F. Toss butternut squash cubes with 2 tablespoons olive oil. Place on baking sheet and roast in oven, stirring occasionally, until browned (about 25 minutes).
  • Meanwhile, stir pecans and honey together. Place on small baking sheet and sprinkle with sugar. Bake in oven for 10 minutes. Stir, and bake for 5 minutes more. Watch carefully so they don’t burn. Remove from oven and let cool. Break apart if necessary.
  • When squash is done, let cool, then combine with baby spinach.
  • Whisk 3 tablespoons olive oil together with the balsamic vinegar and Dijon mustard. Add salt and pepper to taste.
  • Add dressing to salad, then top with candied pecans.

Serves 6. Prep time, 10–15 minutes; cook time, 25 minutes.


Shaved Brussels Sprouts Salad
A lush twist on this healthy veggie

1½ pounds Brussels sprouts
4 slices bacon or vegetarian bacon
1 medium avocado
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ teaspoon honey
1 garlic clove
1 tablespoon fresh chives


  • Thinly slice Brussels sprouts, or shred on the large holes of a box grater or with the shredding disc of a food processor.
  • Fry bacon (or cook veggie bacon per instructions) until crisp. Let cool and crumble.
  • Combine avocado, lemon juice, vinegar, honey, and garlic in a blender or small food processor. Blend until smooth. Mince chives and mix into dressing.
  • Combine Brussels sprouts, bacon, and dressing before serving.

Serves 4. Prep time, 20 minutes; cook time, 8–12 minutes.

Miriam Wolf is the editor of The FruitGuys Magazine newsletter.


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