We take advantage of the arrival of autumn to prepare a gourmet salad with seasonal products!
How to make a fall salad?
Seasonal products that taste good
If the forest is sublime for hunting down chestnuts, mushrooms and hazelnuts, it is also the season when the vegetable gardens are full of squash in beautiful orange colors. The opportunity to include oilseeds – walnuts, hazelnuts, almonds – in your dish to bring deliciousness and crunch to the whole. For squash, don’t hesitate to include pumpkin, butternut, or roasted pumpkin in your salad to benefit from all the vitamins of these fall vegetables. And to perfect your recipe, don’t forget to prepare a deliciously spicy vinaigrette topped with gourmet oil – olive, walnut, hazelnut, avocado – to coat all these elements.
Long live the autumn salad with apples
Autumn is also THE season for apples in the kitchen. The opportunity to slip them raw or cooked into your gourmet mixture. If these fruits are perfect in a fall dessert, sweet and sour lovers also have something to do to prepare a fall salad. Granny Smith, Pink Lady, Gala, Golden, Canadian Gray Pippin, the varieties are numerous and each has its own particularity. So we taste, we experiment, and we vary the apples in our recipes to always discover new flavors. Finally, for pairings, keep in mind that fruits like apples, pears or figs pair divinely with cheese.
Ideas for delicious mixes to discover in pictures with these 10 autumn salad recipes.
Grape, breast and ossau-iraty salad
© Akiko Ida
The black cherry jam subtly enhances everything.
Discover the recipe for grape, breast and ossau-iraty salad.
Grape, goat’s cheese, endive salad
© Eve Cardi
A salad ready in 10 minutes flat.
Discover the recipe for grape, goat’s cheese, endive salad.
Carrot salad with candied lemon, herbed yogurt
© Eve Cardi
A sweet and sour mix just the way we like it.
Discover the recipe for carrot salad with candied lemon, herbed yogurt.
Butternut and green cabbage salad
© Christl Exelmans
We love the flavor combination between butternut squash and goat cheese.
Discover the recipe for butternut and green cabbage salad.
Butternut, beetroot and feta carpaccio
© Alice Roca
Pumpkin seeds are rich in proteins and nutrients that ease the change of season in the body.
Discover the recipe for butternut, beetroot and feta carpaccio.
Warm salad of oven-roasted vegetables, pesto and mozzarella
© Valéry Guedes
An explosion of color on the plate.
Discover the recipe for warm salad of oven-roasted vegetables, pesto and mozzarella.
Carpaccio of butternut, carrots, radish
© Christl Exelmans
Leave to marinate in the fridge for at least 1 hour.
Discover the recipe for butternut, carrot, radish carpaccio.
Pumpkin, chicory and blue cheese salad, walnut and orange vinaigrette
© Alice Roca
The melted cheese brings a touch of comfort.
Discover the recipe for pumpkin, chicory and blue cheese salad, walnut and orange vinaigrette.
Multicolored salad with seeds, carrots, endive, and lamb’s lettuce
© Emanuela Cino
We rely on the different varieties of fall vegetables to create the perfect mix of colors.
Discover the recipe for multicolored salad with seeds, carrots, endive, and lamb’s lettuce.
Roasted Sweet Potato Salad with Caramelized Pecans
© Jean-Claude Amiel
We sprinkle everything with a vinaigrette made from honey, mustard and cider vinegar.
Discover the recipe for roasted sweet potato salad with caramelized pecans.
