Who says salad can’t be spectacular?
I think the best part about a salad is its simplicity. If you have amazingly fresh produce, just let its flavor shine and the work is done for you.
I like to vary my salads by season, featuring what is at its peak at a particular time. Right now I’m able to find the most amazing figs, so that’s what I featured, along with a simple pomegranate dressing and pistachios. I think this combo is the perfect way to start an autumn/harvest-themed dinner.
If you can’t find figs, you could make an apple-based salad with fresh apples, walnuts, and apple cider-honey vinaigrette. Or for a heartier salad, you could cube and roast butternut squash and use pumpkin seeds and make a quick maple vinaigrette with maple syrup, apple cider vinegar, and olive oil. Or if fresh pomegranate is available to you, just substitute pomegranate arils for the figs in this salad.
And of course, feel free to add a bit of your favorite cheese if you like. Cheddar or blue cheese would be perfect with an apple-based salad, and crumbled goat cheese would be fantastic with just about anything.
Here are a few other salads that are wonderful this time of year:
And I can’t wait for naval orange season so I can make my Beet-Citrus Salad!
Do you have a favorite fall salad? I love trying new combos, so feel free to share in the comments below!
- 1 tablespoon raw honey (local if possible)
- 1 tablespoon pomegranate molasses
- 2 tablespoons water
- 3 tablespoons olive oil
- 1 pinch sea salt
- 1 pinch black pepper
- 3 cups (3 oz/85 grams) green or red leaf lettuce, washed and torn
- 2 ripe fresh figs, washed, stems removed, and quartered
- ½ small white onion, thinly sliced
- 2 tablespoons roasted pistachios, coarsely chopped
- Whisk together all ingredients for the dressing in a small bowl.
- Divide the salad between 2 plates and top with the fig, onion, and pistachios.
- Drizzle dressing on top of each and serve immediately.