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Fall is nice here, but there’s no need to give up salads. With squash, mushrooms or beets, we innovate with 22 seasonal recipes.
If the temperature has dropped, salads remain welcome on our plates. An opportunity to try healthy, delicious recipes in fall colors, combining squash, sweet potatoes, endives, walnuts, but also apples and pears.
Seasonal products
We appreciate it as a soup, a gratin or stuffed… The flagship product of the season, squash shines just as well when included in a salad. Fried and resting on frites, it’s eaten alongside bacon and quail eggs dressed with a tangy vinaigrette. Vegetarians will opt for a salad that mixes roasted butternut squash with kale, broccoli, and a poached egg, all topped with crushed hazelnuts.
As autumn marks the start of mushroom season, the mushroom salad is an ideal starter, combining acorn mushroom carpaccio, fresh lamb’s lettuce and bresaola. The porcini mushrooms are eaten accompanied by mesclun, grapes, mimolette and walnut fillings for a nice crunchy touch.
Warm salads
Warm salads made from cooked and raw foods, also known as “hot and cold” salads, are ideal when the temperature drops. For this, lentils are a great ally, paired with melting feta, the sweetness of carrots and the delicacy of turkey, or seasoned with vinaigrette and smoked salmon.
Sweet potatoes, a sweet vegetable in fall colors, can be enjoyed roasted at the base of a Buddha bowl that combines quinoa, beets, kale, and broccoli; energy-boosting recipe signed by model Gisele Bundchen. Finally, the beets are eaten roasted, garnished with goat’s yogurt, topped with pesto and roasted hazelnuts. It is enough to enjoy colorful plates while waiting for winter.
Source: Le Figaro
