The other day, my friend texted me her dinner plans: a fall salad recipe. The fig, walnut & squash kale salad is fancy like you’d find in an upscale hipster restaurant, delicious, perfect for fall… and uncomplicated. It’s the perfect fall salad for a foodie who doesn’t want to put in much effort. I saved it to my Paprika meal planning app, and picked up the ingredients tonight.
A little bit easier fall salad recipe: the #cheater version…Fresh Market makes candied walnuts, so I bought them instead of DIY. I also made a few swaps: I made my salad with figs and goat cheese rather than feta… also, I couldn’t find delicato squash. So I didn’t exactly follow the recipe, but was inspired by the original!
Fall Recipe Salad Staple: Roasted Acorn Squash
How to roast acorn squash: Cut the acorn squash into 1/2 inch slivers (just cut along the edges.) I brushed mine with olive oil and seasoned with The Blend. Roast at 400 for about 25 minutes. Eat it with the skins on, excellent tossed in a salad!
Fall Salads Wine Pairing
Pair your fall salads with a Pinot Noir or Decoy Chardonnay!
Many of these salads are a hearty enough for a meal on their own, but you can also serve with one of our soups for fall for the ultimate fall comfort meal.
Here are some more fall salad recipes: