As fall arrives, our plates are adorned with warm colors and comforting flavors. Quick and nourishing, fall salads are a great way to showcase seasonal produce.
What to put in your autumn mixed salad?
A successful salad is all about balancing flavors, textures, and temperatures. You can start with seasonal greens like baby spinach, starting in December, arugula, until November, or kale. These nutrient-rich leaves are ideal for fall, and will add body and freshness to your mixed salad.
Fall is also the perfect season to play with cooking. To this fresh base, we add roasted vegetables: butternut squash, sweet potato, cabbages of all kinds, or even beets. Don’t forget about fruits, raw or cooked, which perfectly complement your fall salad. Cut into thin slices or small cubes, apples, pears or grapes go wonderfully with fall vegetables and also temper the sometimes bitter side of some of them such as kale in particular.
Among the almost essential ingredients of the autumn salad, it is impossible not to mention cheeses. Fresh goat cheese, with its slightly acidic taste, brings a welcome freshness while remaining light. For more assertive flavors, blue cheeses such as Roquefort or Bleu d’Auvergne are ideal. Brie or Camembert, melted on toast, pair wonderfully with seasonal fruits such as apples, pears or grapes.
To bring out all the flavors of these delicious seasonal products, don’t skimp on fall spices. The essentials to have in your cupboard: cinnamon, nutmeg, cumin or even turmeric, which we incorporate into our vinaigrettes or sprinkle generously on our roasted vegetables. Finally, add crunch with dried fruits, typical of the season, such as walnuts, hazelnuts or pumpkin seeds, which not only provide texture but also additional nutrients that we greatly need as fall approaches.
Butternut and green cabbage salad
© Christl Exelma
Perfect blend of flavors: butternut squash, green cabbage, kumquat and goat cheese make up this salad for a real concentrate of autumn!
Discover our recipe for butternut squash and green cabbage salad
Shiitake and onion panzanella
© Valery Guedes
If panzanella, this traditional Italian salad made with stale bread, is generally associated with summery flavors, it is available here in an autumnal version with shiitake mushrooms, the season of which extends from September to December.
Discover our recipe for Panzanella with shiitake and onions
Kale, apple, bacon and parmesan salad
© Caroline Lesguillons
Kale, rich in vitamins A, C and K, is not only healthy, but it also has a firmness that allows it to shine in autumn salads. In this recipe, you can easily replace the apples with pears, also in season.
Discover our recipe for Kale, apple, bacon and parmesan salad
Burratina and autumn salad
© Marie-Pierre Morel
To accompany the burratina, which we take of buffalo For more taste, nothing better than seasonal vegetables. Beets, carrots and arugula for the base to which we add a delicious sweet and salty vinaigrette with paprika, maple syrup and a well-chosen mix of dried fruits.
Discover our recipe for Burratina and autumn salad
Salad of old carrots, dates, and citrus fruits
© Sandra Mahut
As a so-called “keeping” vegetable, carrots are eaten all year round. However, some varieties such as yellow or purple carrots make a comeback in the fall. In addition to being colorful, this heirloom carrot salad is full of flavor with a grapefruit and maple syrup vinaigrette, all enhanced with fresh coriander.
Discover our recipe for Old Carrot, Date and Citrus Salad
Pumpkin, chicory and blue cheese salad, walnut and orange vinaigrette
© Alice Roca
This pumpkin, chicory and blue cheese salad perfectly embodies the balance between the sweetness of the pumpkin and the bitterness of the chicory. Combined with a walnut oil and orange vinaigrette, it is ideal for showcasing seasonal produce.
Discover our recipe for Pumpkin, chicory and blue cheese salad, walnut and orange vinaigrette
Grape, goat cheese and endive salad
© Eve Cardi
A quick salad that celebrates endives, the iconic leafy vegetable of autumn whose peak season extends from November to December. They are combined with milder ingredients such as grapes and fresh goat cheese, and a few nuts are added for a texture mix.
Discover our recipe for Grape, goat cheese and endive salad
