How to make a fall salad

Salads are among the healthiest and most versatile dishes, but many of us stick to the same old favorites — Caesar, wedge, Cobb or chef. Once we find a go-to salad, we rarely venture beyond it. However, salads should evolve with the seasons, just like the fresh fruits and vegetables available. As ingredients change throughout the year, so should your salad.

With fall approaching in the Lowcountry, we asked local chefs what they include in their fall salads, and their creative responses did not disappoint.

“We use Tuten Farm’s products harvested in the fall, such as acorn or butternut squash, and then roast them with honey and cinnamon,” said Skull Creek Dockside chef Alecia Angioletti. “We also use Grow Carolina, who gets products from all the local farms around Charleston such as apples, pears, figs, beets and grapes. Combining all those ingredients with spicy toasted pumpkin seeds and a honey-based dressing is a good way to finish a fall salad.” 

Frankie Bones chef Luke Lyons also recommended a few fall ingredients to throw in the mix. “For a fall salad, our Thanksgiving menu features an Autumn Salad, which features a mix of artisanal lettuces, candied pecans, cranberries and apples, with a balsamic vinaigrette,” Lyons said.

Tips for making the perfect fall salad

Roast seasonal vegetables: Incorporate hearty vegetables like sweet potatoes, Brussels sprouts or butternut squash. Roasting brings out their natural sweetness and adds warmth to the salad.

Use hearty greens: Opt for sturdy greens like kale, arugula or spinach, which hold up well to warm ingredients and offer a crisp, nutritious base.

Add a crunch: Include toasted nuts like walnuts, pecans or hazelnuts for added texture and a nutty flavor that complements fall ingredients.

Incorporate fresh and dried fruits: Seasonal fruits like figs, apples, pears or pomegranate seeds add a burst of sweetness. Dried cranberries or apricots also work well for a touch of chewiness.

Balance with creamy elements: Crumbled feta, goat cheese or even blue cheese add creaminess and balance to the roasted vegetables with a tangy contrast.

Layer in grains: Quinoa, farro or barley can bulk up your salad, making it more filling and hearty for cooler days.

Use a sweet-tangy dressing: Pair autumn flavors with dressings that combine sweetness and acidity, like maple vinaigrette, balsamic or apple cider-based dressings.

Don’t forget protein: Add roasted chicken, turkey or chickpeas for a protein boost, turning the salad into a complete meal.

Play with color: Make the salad visually appealing by combining vibrant autumnal hues like orange (sweet potato), deep green (kale), red (pomegranate) and white (feta).

Serve warm or at room temperature: Serving the salad warm or at room temperature enhances the flavors of roasted vegetables and ensures a cozy autumn vibe.

 LOCAL Life Test Kitchen 

Warm fig salad 

Embrace the flavors of fall with this delightful blend of roasted sweet potatoes, Brussels sprouts and fresh figs. Bursting with color and packed with nutrients, this hearty dish is elevated with the tang of feta, the crunch of pomegranate seeds and a drizzle of maple-balsamic dressing. Perfect for a cozy dinner or as a holiday side, this salad showcases the best of seasonal ingredients in every bite.

Ingredients (salad) 

1 cup quinoa, rinsed

2 cups vegetable broth 

1 large sweet potato, peeled and sliced

1 cup Brussels sprouts, halved

2 tablespooons olive oil

Salt and pepper, to taste

6 fresh figs, quartered

1/4 cup pomegranate seeds

1/4 cup crumbled feta cheese

2 cups arugula

1/4 cup pecans, toasted

Ingredients (dressing) 

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon maple syrup 

Salt and pepper, to taste

Directions

[1] Heat oven to 400 degrees. On a baking sheet, toss the sweet potatoes and Brussels sprouts with olive oil, salt and pepper. Spread them out evenly and roast in the oven for 20-25 minutes or until tender and slightly caramelized, flipping halfway through. [2] While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover and let simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside. [3] In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt and pepper until well combined. [4] In a large bowl, combine the cooked quinoa, roasted sweet potatoes, Brussels sprouts, arugula and toasted pecans. Drizzle the dressing over the salad and gently toss to combine. Add the halved fresh figs, crumbled feta cheese and pomegranate seeds on top. Serve warm.