Five Fall Salads We’re Excited About
As the weather cools, we’re ready to make the most of hearty fall ingredients like roasted root vegetables, sweet apples, toasted nuts, and warm salad components. Paired with fresh, Area 2 Farms’ greens and microgreens, these salads are an excellent way to celebrate fall.
Here are five fall salads we’re especially excited about this season.
1. Roasted Cabbage Salad
Ingredients
1 medium Savoy cabbage
1 cup cooked chickpeas
1/3 cup Panko breadcrumbs
1/3 cup hazelnuts
3 sage leaves
Olive oil
Vinaigrette Ingredients
1/2 cup tahini
1/4 cup lemon juice
6 Tbsp water
2 Tbsp maple syrup
1 garlic clove, grated
1 tsp salt
Instructions
Preheat oven to 450°F. Cut cabbage in half, then shred using a mandolin or knife.
If using a mandolin, keep the core attached for easier slicing.
If slicing by hand, remove the core beforehand.
Mix just over half the cabbage with olive oil and a pinch of salt. Spread on a baking sheet and roast for about 15 minutes, until the edges turn brown and crispy.
Prepare breadcrumbs: pulse hazelnuts in a food processor until roughly chopped, then add breadcrumbs, sage leaves, and a pinch of salt. Blend to an even consistency.
Heat a pan with 3 Tbsp olive oil. Add the breadcrumb mixture and toast for 4–5 minutes, stirring often, until golden brown.
Make vinaigrette by whisking all ingredients in a small bowl. Thin with water if too thick.
In a bowl, combine raw and roasted cabbage, chickpeas, and half the dressing (adding more if needed). Top with breadcrumbs.
Tip: Pairs well with broccoli, cabbage, kale, and radish microgreens.
2. Sweet Potato, Date, and Fresh Greens Salad
Ingredients
3–4 medium sweet potatoes
8 pitted dates
1/2 small red onion, thinly sliced
1/4 cup pumpkin seeds, toasted
2–3 cups fresh greens (Try Area 2 Farms’ Arugula Mix, Kale Mix, or Farm Crunch greens)
4 oz goat cheese
2 tsp garlic powder
Olive oil
Salt and pepper
Balsamic Vinaigrette Ingredients
1/4 cup balsamic vinegar
1/2 cup olive oil
1.5 Tbsp Dijon mustard
1 tsp honey
1 garlic clove, grated
1 tsp salt
1/2 tsp pepper
Instructions
Preheat oven to 425°F. Cut sweet potatoes in half lengthwise, then into quarters.
Season with salt, pepper, garlic powder, and olive oil. Roast for 20 minutes.
Slice dates in half and toss with olive oil, balsamic vinegar, and a pinch of salt.
After 20 minutes, flip the sweet potatoes, add the dates to the baking sheet, and roast for another 15 minutes until potatoes are charred and fork-tender.
Mix vinaigrette ingredients in a bowl.
Once cool, chop dates into pieces. Toss sweet potatoes, dates, greens, and red onion with the vinaigrette (you may not need all of it).
Top with crumbled goat cheese and toasted pumpkin seeds.
Tip: Pairs well with mizuna, cabbage, kale, and radish microgreens.
3. Shaved Fennel and Apple Salad
Ingredients
1 fennel bulb
1 green apple
1 cup Area 2 Farms’ Arugula Mix
1/4 cup toasted walnuts
1/4 cup shaved Parmesan
Vinaigrette
1/4 cup apple cider vinegar
1/4 cup olive oil
1.5 tsp maple syrup
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Instructions
Peel off any fibrous or woody outer layers of the fennel and trim the stems.
Cut two sides off the apple, then thinly slice both the fennel and apple using a mandolin slicer or a sharp knife.
Make the vinaigrette by whisking all ingredients in a small bowl.
Toss the apple, fennel, and arugula with a pinch of salt and half the walnuts, Parmesan, and vinaigrette.
Plate the salad and top with the remaining walnuts and Parmesan.
Tip: Pairs well with pea shoots or cabbage, chard, and fennel microgreens.
4. Roasted Beet and Citrus Salad
Ingredients
6 small or 3 large beets
2 blood oranges
2 Valencia oranges
2 cups Area 2 Farms’ Superfood Blend or Arugula Mix (or substitute radicchio)
1/2 cup ricotta
1/4 cup sunflower seeds, toasted
Champagne Vinaigrette Ingredients
1/4 cup champagne vinegar
1/2 cup olive oil
1.5 tsp honey
1 Tbsp Dijon mustard
1 tsp salt
Instructions
Preheat oven to 425°F. Slice beets into wedges.
Toss with olive oil, salt, and pepper, then place on a foil-lined baking sheet with 4 herb sprigs. Cover with another sheet of foil, crimp edges, and roast for about 30 minutes until fork-tender.
Peel citrus: slice off tops and bottoms, then cut away peel piece by piece. Slice into thin rounds.
If ricotta is watery, strain it. Season with a pinch of salt and 1 tsp finely chopped rosemary/thyme.
Mix vinaigrette ingredients in a bowl.
Once cooled, toss beets and greens with vinaigrette. Add citrus and toss gently.
Spread ricotta on a serving plate, layer the salad on top, and garnish with sunflower seeds.
Tip: Pairs well with fennel, kale, mizuna, and chard microgreens.
5. Smoky Fall Squash, Kale, and Feta Salad
Ingredients
3–4 cups butternut squash (or any fall squash that you prefer), peeled and cubed
1 tsp smoked paprika
1.5 tsp garlic powder
1/2 tsp cumin
1/4 tsp chipotle powder
2 tsp honey
4 oz feta, crumbled
3–4 cups Area 2 Farms’ Kale Mix
1/4 cup pistachios, roasted and chopped
Olive oil
Pickled Shallot Sherry Vinaigrette Ingredients
1 large shallot, thinly sliced
2 Tbsp sherry vinegar
1/4 cup olive oil
1 tsp salt
1/4 tsp black pepper
Instructions
Mix shallots with salt and sherry vinegar. Let sit for at least 30 minutes.
Preheat oven to 425°F. Season squash with paprika, garlic powder, cumin, chipotle powder, honey, and olive oil. Roast for 20–25 minutes, tossing once, until browned and tender.
Stir olive oil, black pepper, and the pickled shallots with vinegar.
Assemble the salad: mix roasted squash, kale, feta, and pistachios with vinaigrette. Taste and adjust seasoning.
Tip: Pairs well with mizuna, cabbage, kale, and radish microgreens.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.
