Fall salads are a great way to get enough micronutrients even in the colder months. We offer you recipes for autumn salads that can be prepared with regional and seasonally available foods.
These delicious and healthy fall salad recipes prove that salads aren’t just for summer. Fall still offers an abundance of locally grown fruits and vegetables. in it seasonal calendar You can get general information for the autumn months.
Seasonal leaf salads such as oak leaf salad, lollo rosso, Lamb salad and Radiccio to increase vitality and nutrition. other types of vegetables such as mushrooms, Cauliflower the and beetroot Available in the fall. But salads do not have to consist of fruits and vegetables. Homemade croutonslentils, nuts or dried fruits complement autumn salads even more and give them interesting flavors.
Below are recipes for three fall salads:
Autumn salads: lamb’s lettuce with chestnuts, beets and apples
(Photo: CC0 / Pixabay / ivabalk)
Lamb salad with chestnuts and beets
- Put up: about 20 minutes
- Cooking/cooking time: about 20 minutes
- People: 4 serving(s)
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150 g
raw chestnut
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4
slices of stale bread
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1
cloves of garlic
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2 Art
olive oil
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1 pinch
salt
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70 g
Lamb salad
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150 g
Kyzlycha
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1
small red onion
-
2 Art
red wine vinegar
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2 teaspoons
Dijon mustard
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4 Art
nut butter or olive oil
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salt and pepper
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1
an Apple
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First, we roast the chestnuts. Instructions for this can be found here: Preparing Chestnuts: Roasting in the Oven or Roasting in the Pot? Chestnuts need about 20 minutes in the oven.
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While the chestnuts are roasting, prepare the croutons: cut the previous day’s bread into cubes. Peel the garlic and cut into thin slices. Heat the olive oil in a pan and fry the bread cubes on medium heat for about 5 minutes until golden brown. In the last two minutes, add garlic and season the croutons with a little salt. Drain the croutons on kitchen paper, a clean tea towel or reusable kitchen roll**.
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Lettuce leaves should be washed and dried. Peel the beets and cut them into small pieces.
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Prepare the weight: First, peel the red onion and cut it into small pieces. Mix the onion with the vinegar, mustard and oil. Season with salt and pepper.
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Mix all the ingredients for the salad: Place the lamb’s lettuce in a large bowl and add the roasted chestnuts and beets. Mix everything together. Wash the apple and cut it into pieces. Add these to the salad along with the croutons. Then pour the dressing over it and mix the ingredients well.
Fall Salads: Warm Cauliflower Salad with Tahini
(Photo: CC0 / Pixabay / DanaTentis)
Roasted Cauliflower Salad
- Put up: about 15 minutes
- Cooking/cooking time: about 30 minutes
- People: 4 serving(s)
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1
Cauliflower
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1 st
olive oil
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salt and pepper
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100 g
green lentils (Puy lentils)
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30 g
Parcel
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30 g
dried apricots
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30 g
hazelnut
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60 g
tahini
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2 Art
Vinegar
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2 teaspoons
liquid sweet
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1 teaspoon
Dijon mustard
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0.5 tsp
garlic powder
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salt and pepper
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water for dilution
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Wash the cauliflower and cut into small florets. Mix them with olive oil and season with salt and pepper. Roast the cauliflower in the oven at 200°C for about 20 minutes until golden brown.
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Meanwhile, cook green lentils according to package directions. Cooking time is usually 20 to 30 minutes.
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While the cauliflower is in the oven and the lentils are cooking, you can wash, dry and finely chop the parsley. Chop the dried apricots and hazelnuts.
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Mix tahini, vinegar, liquid sweetener of your choice, mustard and garlic powder. Season with salt and pepper and add a little water to thin it if necessary.
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After about 20 minutes, remove the cauliflower from the oven and drain the lentils once cooked.
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Mix the cauliflower, lentils, hazelnuts, apricots and parsley and serve the salad warm immediately.
Mushroom and walnut salad
Mushroom salad
- Put up: about 15 minutes
- Cooking/cooking time: about 10 minutes
- People: 4 serving(s)
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3 Art
pollution juice
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1 st
Balsamic vinegar
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1 st
raw cane sugar
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2 Art
nut butter
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salt and pepper
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250 g
mushrooms
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1 st
olive oil
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1
Head of radicchio salad
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0.5
Head of oak leaf salad or Lollo Rosso
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2
Stalks of spring onions
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50 g
Nuts, chopped
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Make the dress first so that it is straight. Mix together the apple cider vinegar, balsamic vinegar, raw cane sugar, and walnut oil. Season with salt and pepper.
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Clean the mushrooms and cut them into quarters. Heat olive oil in a pan, turn the mushrooms and fry them on high heat. Reduce the heat and fry the mushrooms for another eight minutes. Then pour salt and pepper on mushrooms.
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Chop the radicchio and oak leaves, wash and dry. Wash the onion and cut into small rolls.
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Mix the lettuce, onion and mushrooms in a bowl. Pour the weight and mix everything. Add the chopped walnuts to the salad.
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