With every season come new fruits and vegetables to harvest and enjoy. While it may seem as if summer was just yesterday, fall has already blown the leaves off the trees. ‘Tis the season for comfort foods. The following three salads combine unusual ingredients and warm, comforting flavors. Redirecting salads away from their airy summer elegance, these salads feature season tastes that both fill and satisfy.
Although I dread the cold weather setting in, I always look forward to enjoying seasonal citrus fruits. Tangerines, for example, are almost in season. This salad combines some of my favorite flavors, including tangerines and pistachios. Though the ingredients may seem radically different, the sweet yet biting dressing brings them together to create beautiful symphony of flavors.
4 cups of washed spinach
8 tangerines, peeled and separated
1 cup of pistachios coarsely chopped
1 cup of raisins
½ cup of red onions diced
1-2 tablespoons olive oil
¼ cup of rice vinegar (apple cider or pear vinegar)
1 teaspoon of honey
2 tablespoons of olive oil
¼ teaspoon pepper
1 teaspoon grated ginger
Heat olive oil in a skillet. Sauté raisins and onions over a medium-low heat for five minutes or until onions are tender. Mix dressing ingredients together and set aside. Allow it to sit for at least fifteen minutes to increase flavor. Toss remaining ingredients together. Pour dressing over salad and enjoy.
It may be the simplest salad of the three, but it's also the most flavorful. Not only do you get your protein through the sausage, but you get the nutrients from the greens and starch from the potatoes. Overall, an easy fix for a very satisfying meal.
2 tablespoons olive oil
6 cups of arugula
5 medium sweet potatoes
6 oz pork sausage for patties
Heat olive oil in a frying pan. Wash sweet potatoes and cube. Fry sweet potatoes until crispy and cooked. Meanwhile, follow directions on the package to cook or heat sausage. When completed, pour the mixed sweet potatoes and sausage over the salad and enjoy.
Makes 4 servings
Unlike the previous salads, all the ingredients in this are warmed in a pan. Heating up the kale is especially important, as allowing the otherwise coarse leaves to soften will help them to and retain their delicate, hearty flavor. Surrounded by butter and garlic, this perfect autumn salad will leave your taste buds begging for more.
2 tablespoons butter
¼ cup diced onion
1 yellow pepper, diced
8 oz baby portobello mushrooms, sliced
4 cups kale
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
¼ cup Asiago cheese
In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers. Sauté for five minutes or until softened. Add the mushrooms and remaining butter. Sauté until browned. Add the kale, garlic, and balsamic vinegar. Sauté until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago cheese.
Makes 4 servings