Treat yourself with this fall salad recipe. Loaded with candied pecans, it is a green salad your tastebuds can’t afford not to enjoy. It can be savored over lunch, as well as used as an edible centerpiece at the next dinner party. I promise this decadent salad won’t disappoint.
Seasonal eating at its finest
My family tries to eat as seasonally as possible, because we want our food to taste its best. Seasonal eating takes into account not only the time of year, but also what produce is local to your area. While it’s convenient to get whatever you might crave on any given day at the grocery store, fruits + veggies consumed out of their correct season aren’t as flavorful or as nutritious. The US National Library of medicine states that seasonal eating is called ritucharya. This style of eating can actually be used as preventative medicine for a variety of lifestyle disorders, as well as health promoting in general. This fall salad calls upon produce that is growing right now in my area. If you need a good swap with produce that is seasonal to you right now, just leave a comment below so I can help!
Fresh fall salad ingredients
While some fall fresh produce is easy to identify, do you really know what grows seasonally during this time of year? My friends at The Spruce Eats created a deliciously comprehensive list. Here are a few of my favs, as well as pantry staples for the next few months:
| Apples | Okra |
| Beets | Pears |
| Broccoli | Peppers |
| Brussels sprouts | Pomegranates |
| Carrots | Potatoes |
| Fennel | Pumpkin |
| Figs | Radishes |
| Fresh herbs | Sweet Potatoes |
| Kale | winter squash |
| Mushrooms | zucchini |
More fall recipes
I’ve also got a blog full of recipes using these fresh ingredients. Fall is the end for many home gardens, yet it’s also the season for many of my fav fruits and veggies. Here are some of my top fresh fall recipes, so that you can expand your fall meals too!
- Almond butter and veggie zoodles
- Pumpkin soup
- Pomegranate smoothie
- Roasted red pepper and sweet potato soup
- Roasted Brussels sprouts
Leafy green swaps for this fall salad
Not able to find mixed greens for this green salad recipe? Not to worry! I created a list of the top leafy greens, because they can easily be swapped into this salad. Swap in kale if you’re looking for a bit of added tang, as well as texture in this salad. Shaved Brussels sprouts add a fresh, light crunch as well as a great different texture. Swish chard provides a multitude of colors, along with a smooth finish. When it comes to leafy greens, the possibilities feel endless (and delicious!).
More green salad recipes
Looking for more great green salads? I work hard to make salad recipes that not only taste amazing, but have a balanced profile of protein + healthy fats + carbs to keep you full, energized, and fully satisfied.
- Mason jar salad– fall fresh ingredients that are perfect for an on-the-go kind of day, because we all need fresh fast food sometimes!
- Healthy taco salad– a plant powered take on a popular dish that is not only insanely good, but also good for you.
- Mixed greens salad– the strawberry dressing is the perfect finish to this fresh salad.
- Spiralized taco salad– spiralized sweet potatoes, as well as plant powered protein are the rawkstars of this family favorite.
What ingredients and flavors are you most excited for this fall? I’d love if you left a comment with your top fall ingredients, as well as your fav recipes.
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Spruce up your fall and winter table with this colorful, healthy salad.
Ingredients
PECANS
- 1 cup raw pecan halves
- 2 teaspoons extra virgin coconut oil, melted
- 1 tablespoon coconut sugar
- 2 teaspoons pure maple syrup
- 1 pinch sea salt
- 1 pinch ground cinnamon
DRESSING
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 medium shallot, minced
- 1/2 teaspoon Dijon mustard
- 1 pinch each sea salt and black pepper
- 1/2 teaspoon dried Italian herb seasoning
SALAD
- 1 6-ounce bag mixed greens (organic when possible)
- 1 ripe pear, thinly sliced lengthwise, stem and seeds removed
- 1 Honeycrisp apple, thinly sliced lengthwise, stem and seeds removed
- 1/4 cup dried cherries
Instructions
- Preheat oven to 350°F and place raw pecan halves on a parchment-lined baking sheet.
- Once oven is preheated, toast pecans for 7 minutes. Then remove from oven and add remaining ingredients directly to the pecans (oil, coconut sugar, maple syrup, sea salt, cinnamon). Use a spatula to thoroughly toss/combine.
- Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
- In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.
- To serve, combine greens, half of the sliced apple and pear, dried cherries, and half of the roasted pecans to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine.
- Plate and garnish with remaining pears, apples, and pecans. Serve with remaining dressing on the side. Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store pecans well-sealed at room temperature.
Keywords: apple pear fall salad
from
https://simplegreensmoothies.com/recipes/fall-salad?utm_source=rss&utm_medium=rss&utm_campaign=fall-salad
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