For me, nothing says fall more than a hearty salad filled with gently roasted sweet onions and deep red fruits like grapes or apples, garnished with a light dressing of oil and vinegar, and a scattering of spicy-sweet roasted almonds. It's something I've turned to year-round, opting for roasted figs or apples when grapes aren't widely available.
I find that the best way to finish this dish is with a drizzle of syrupy balsamic vinegar, which is hard to find in the U.S. I swear by this product sold at O & Co., but an apple cider reduction works well, too. Simply bring 3 cups of cider to a boil, then reduce it over medium-low heat until it coats the back of a spoon, about 30 minutes.
Click here to see 7 Ideas for Fall Salads.View Recipe