Fall Salads

Fall Salads are not that different from our Summer Salads or Bean Salad posts, but by changing a few key ingredients you’ll create a hearty dish to fill you during chilly autumn days.

Pineapple Spinach Mint Smoothie


1 cup cooked and cooled Quinoa
1 bag spinach, chopped
1/4 cup Spicy Pepitas
1 can Black Beans
1/4 cup dried golden raisins
1 red bell pepper, cut into strips
Dressing of your choice

Mix & Enjoy:

Add half an avocado to each salad before serving.

What’s the Difference?

In the Summer we tend to use more cucumbers, tomatoes, celery and foods that are fresh, cooling and in season.
We use light dressings like lemon juice and herb vinaigrette whereas in the fall we may use a heavier balsamic, maple mustard or creamy tahini.

For the Fall:

Add hearty dried fruits, nuts and seeds.
Apples, beets, lentils, grilled mushrooms and roasted butternut squash also give your salads an autumn twist.

Warm Kale Salad

We originally got this delicious recipe from our friend Maura Manzo.
We rarely follow exact recipes, so this has probably changed through time, but makes a good base.
It also makes an excellent Thanksgiving side dish!


Large bunch of Kale, chopped
Sesame oil
Slivered almonds, chopped walnuts or pecans
Dried cranberries
Juice from half a lemon
Half avocado for each salad

To Do:

Heat sesame oil in a medium pan briefly
Saute the kale until just wilted, but still bright green.
Toss in the nuts and stir just a couple more minutes.
Remove from heat, stir in the cranberries and lemon juice.
Serve half an avocado to each salad before serving.

Do you have any favorite fall salads? We’d love to hear your ideas!

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