Just because summer is coming to a close doesn’t mean salad season has to end too! I’m carrying my love for plates piled high with leafy greens into fall with these four recipes. They are hearty, filling and make the most of my favorite seasonal ingredients.
I like to serve this salad warm by mixing the sweet potatoes into the kale right when they come out of the oven. Just add sliced chicken for a delicious main dish!
This salad is the perfect way to transition your lunch plate from summer to fall. It’s light and fresh, but packed full of autumn flavors like apple and cranberry.
The combination of quinoa, chickpeas and roasted veggies make this my go to lunch – it’s both light and satisfyingly filling!
Candied pecans and maple vinaigrette give this salad a hint of sweet that pairs well with red onions and feta. It’s the perfect side salad for an autumn dinner party.
Do you have a favorite fall salad ingredient? Share in the comment section below!