Food & Drinks

6 Salads that were Made for Fall

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6 Salads that were Made for Fall

Fall needn’t mean saying good bye to salads altogether. While you’ll find there’s less fresh salads available at the market, work with the season and you’ll find that autumn offers up plenty of its’ own treats.

In fact fall is a great excuse to explore a different side to salad combining grains, seasonal fruits, like pears and apples, and raw vegetables, like red cabbage to capture that crunchy freshness along with dressings that pack a punch. Try serving up your salad warm or at room temperature, depending on your ingredient, and they will hold their own up against a hearty stew or roast.

Be inspired by our vibrant selection of fall salad recipes that are sure to catch your eye this autumn.

Red Cabbage Salad With Pomegranate and Brazil nuts

A spectacular salad that makes a great addition to any table during fall. Pomegranate, brazil nuts, red cabbage and carrot add plenty of crunch as well as being packed full of goodness. Perfect for championing the flavours and colours of fall.

Endive  Salad

A great simple crunchy salad with apples paired with endive. If plums have finished for the season you can always substitute in some canned slices.


Creamy cabbage coleslaw is always a crowd pleaser and adds the perfect crunch to accompany burgers or meat.

Mexican Corn and Bean Salad

This fiery Mexican salad is a great way to add colour to the table. It's so easy to make, most of the ingredients are canned, so you can make it up out of the storecupboard. Serve it warm for the best results.


Celeriac and cheese salad with walnuts

Cheese lovers will enjoy this celeriac salad packed with crunch combined with the creaminess of Gorgonzola and nuttiness of Gouda.

Vegetarian Salad with Grain, Spinach, Pumpkin and Parmesan

This hearty salad works perfectly as a main, packed with pearl barley and autumnal pumpkin. Serve it warm with grated parmesan on top.

Puntarelle Salad

This is a fine salad that hails from Rome. Puntarelle come from the chicory family with the inherent bitterness but are extra crunchy and juicy. Although the preparation takes some time the restults are well worth it. Serve with the traditional Roman dressing of capers, anchovies, garlic and chilli.


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