Fall for Salads

The days growing shorter 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 favorite 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.

INGREDIENTS

• 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
• One tablespoon honey
• One tablespoon champagne or apple cider vinegar
• ¼ cup olive oil
• ¼ cup pistachio nuts

PREPARATION

1. 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.
2. Stir in orange zest, persimmons, apricots, and cranberries.
3. 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.

INGREDIENTS

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

PREPARATION

1. Preheat oven to 400°F. Toss butternut squash cubes with two tablespoons olive oil. Place on a baking sheet and roast in the oven, occasionally stirring, until browned (about 25 minutes).
2. Meanwhile, stir pecans and honey together. Place on a small baking sheet and sprinkle with sugar. Bake in the 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.
3. When the squash is done, let cool, then combine with baby spinach.
4. Whisk three tablespoons olive oil together with the balsamic vinegar and Dijon mustard. Add salt and pepper to taste.
5. Add dressing to the 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

INGREDIENTS

• 1½ pounds Brussels sprouts
• Four slices of bacon or vegetarian bacon
• One medium avocado
• One tablespoon lemon juice
• One tablespoon white wine vinegar
• ½ teaspoon honey
• One garlic clove
• One tablespoon fresh chives

PREPARATION

1. Thinly slice Brussels sprouts, or shred on the large holes of a box grater or with the shredding disc of a food processor.
2. Fry bacon (or cook veggie bacon per instructions) until crisp. Let cool and crumble.
3. Combine avocado, lemon juice, vinegar, honey, and garlic in a blender or small food processor. Blend until smooth. Mince chives and mix into dressing.
4. 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.