- Lorenzo Delmonico born (1881)
7 Ideas for Fall Salads
Recipe of the day
Let's be honest, fall produce can sometimes be intimidating. How are you supposed to cook those hard-as-a-rock beets? Or manage to use up that gigantic bunch of kale that barely fits in your refrigerator? Then there are eggplants: the whole salting issue makes approaching them seem like far too much effort. But, as per usual, once you understand something, it's usually much easier than you thought.
For instance, in this colorful Russian Beet Salad, roasting the beets in aluminum foil softens them right up, so you can easily remove the skin and eat the nutrient-packed meat inside. And the kale? Use it as salad greens, but the trick is to let the acid in the dressing soak into the leaves and soften them up. Either make a huge batch and keep some in the fridge for lunch the next day, or use leftover kale as a quick side dish sautéed with onions, dried chile flakes, and a splash of lemon juice.
For more ways to take advantage of the produce that will be frequenting markets for the weeks to come, check out the recipes below and we promise you'll be suprised by how much you can actually do (and enjoy doing).
There are so many variations on the Russian beet salad, some with potatoes and dill pickles and other additions, but this one is so simple and fuss-free....
— Valaer Murray
When it comes to composing a great fall salad, the key is knowing which fruits and vegetables are currently in season...
— Molly Aronica
This recipe makes traditional coleslaw fresh for fall, with ingredients that make the most of the autumn harvest...
— Carly Goldsmith
I am always thinking of clever meals I can make at home to bring to work for lunch...
— Nicole Campoy-Leffler
My co-workers often tease me that almost every dish I make includes feta and tomatoes...
— Yasmin Fahr
For me, nothing says fall more than a hearty salad filled with gently roasted sweet onions and deep red fruits...
— Allison Beck
As fall gets underway, this is a flavorful twist on your standard tomato mozzarella salad with some cured eggplant to add zing and depth...
— Ali Rosen
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