Salad has come a long, long way since its 1960s-era nadir. (Iceberg lettuce topped with cherry tomatoes, a couple of thick cuke slices, and bottled French dressing, anyone?)
Luckily, we are squarely in the the era of eating local, seasonal and with wonderful diversity. Even average supermarkets have an array of produce that would have been exotic only a few years ago. Kale is as familiar as broccoli, and that Red Delicious apple (a misnomer if there ever was one) you avoided in the school cafeteria is now trumped by the likes of Macoun, Pink Lady, and Jazz.
Salad incorporates autumn's best offerings into a meal — and saves time in the kitchen so you can to carve a pumpkin, go apple picking, or make like a big kid and jump in that big pile of leaves out back. Here are seven of fall's best.
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette by wanderash
Farro Salad with Roasted Mushrooms and Parmesan by Merrill Stubbs
Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts by Gena Hamshaw
Caramelized Fennel, Leek, and Orange Salad by em-i-lis
Moroccan Carrot Salad with Harissa by Cordeliah
Radish and Pecan Grain Salad by Amanda Hesser
Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette by brigidc
This article originally appeared on Food52.com: 7 fall salads.
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