5 Perfect Fall Salads

Provençal pear, Roquefort, and lentil salad

Prep time: 20 minutes

Cooking time: 30 minutes



1 cup Puy (green) lentils

1 small carrot, quartered

2 sprigs fresh thyme

2 sprigs Italian flat-leaf parsley

1 bay leaf

2 cloves garlic, peeled, smashed

¼ tsp kosher salt



3 Tbsp olive oil

1 Tbsp red wine vinegar

2 tsp Dijon mustard

½ tsp kosher salt

¼ tsp freshly ground black pepper Pears

2 firm-ripe Bosc pears, quartered lengthwise

2 Tbsp unsalted butter

2 tsp packed brown sugar

3 oz Roquefort or Gorgonzola cheese, coarsely crumbled


1. Lentils: Rinse lentils with cold water. Tie carrot, thyme, parsley, and bay leaf in a bundle with string. Place lentils, bundle, garlic, and salt in a medium saucepan and cover with 4 cups cold water. Bring to a boil, reduce heat, and simmer, partially covered, 25 minutes or until lentils are tender. Drain, and discard bundle and garlic.

2. Dressing: In a small glass measuring cup, whisk together all ingredients. While lentils are hot, toss with dressing in a large bowl.

3. Pears: Core pears and cut each quarter in half, lengthwise.

4. Heat butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Sauté on both sides until golden and slightly caramelized, 5 minutes.

5. Place lentils on a large platter. Arrange pears on top and sprinkle with Roquefort. Serve immediately.

Makes 4 servings. Each serving: 424 cal, 23 g fat, 16 g protein, 42 g carb.

Squash salad with tahini dressing

Prep time: 25 minutes

Cooking time: 35 minutes


1 butternut squash (2 lbs), peeled, halved, seeded, and cut into 1-inch chunks

3 Tbsp olive oil

½ tsp paprika

½ tsp kosher salt

¼ tsp freshly ground black pepper

¼ cup pumpkin seeds

8 cups baby arugula

⅓ cup coarsely chopped flat-leaf parsley

¼ cup raisins

4 oz Feta cheese, coarsely crumbled


2 Tbsp plain Greek yogurt

2 Tbsp tahini

1 Tbsp lemon juice

1 small clove garlic, minced

¼ tsp kosher salt


1. Heat oven to 375°F.

2.Salad: On a large rimmed baking sheet, toss squash, oil, paprika, salt, and pepper and spread out evenly. Roast 35 minutes, stirring halfway through, until squash is tender and starting to caramelize. Sprinkle squash with pumpkin seeds for the last 5 minutes of roasting.

3.Dressing: In a bowl, whisk together all ingredients. Whisk in 2 Tbsp boiling water.

4. In a large bowl, gently toss squash, arugula, parsley, raisins, and Feta cheese. Arrange on a platter. Drizzle dressing over salad.

Makes 4 servings. Each serving: 338 cal, 21 g fat, 9 g protein, 34 g carb.


Mediterranean vegetable salad

Prep time: 20 minutes

Cooking time: 30 minutes


2 small eggplants, quartered lengthwise

2 medium red onions, peeled, quartered lengthwise, stems left intact

3 red bell peppers, quartered lengthwise, seeds removed

3 zucchini, quartered lengthwise

5 Tbsp olive oil

¾ tsp kosher salt

½ tsp each black pepper and red pepper flakes

¼ cup pine nuts, toasted


4 Tbsp plain Greek or regular yogurt

2 Tbsp finely chopped fresh mint, plus extra leaves for garnish

1½ Tbsp lemon juice

1 tsp roasted ground cumin (we like McCormick)*

¼ tsp kosher salt


1. Insert two oven racks to divide oven into thirds. Heat to 425°F.

2. Salad: Place eggplant and onions on one large rimmed baking sheet, and bell peppers and zucchini on another. Drizzle eggplant and onions with 3 Tbsp of the oil and sprinkle with ½ tsp of the salt and ¼ tsp each of the black pepper, and red pepper flakes. Toss to coat, and spread in a single layer. Repeat with peppers and zucchini, using remaining oil, salt, black pepper, and red pepper flakes. Roast eggplant and onions 10 minutes. Put peppers and zucchini on other rack and roast until vegetables are tender and lightly charred, stirring once, 30 minutes.

3. Dressing: Combine all ingredients in a bowl and stir together.

4. Sprinkle vegetables with pine nuts and mint, and serve with dressing on the side.

*If you don’t have roasted cumin, toast regular ground cumin in a small skillet over medium heat for 3 minutes.

Makes 4 servings. Each serving: 320 cal, 22 g fat, 8 g protein, 28 g carb.

Chorizo, tomato, and chickpea salad

Prep time: 15 minutes

Cooking time: 16 minutes

1 Tbsp olive oil

8 oz fully cooked chorizo sausages, cut into ¾-inch chunks

2 shallots, halved, thinly sliced

1 (15½-oz) can chickpeas, drained, rinsed

16 oz red and yellow cherry tomatoes, halved

2 Tbsp sherry vinegar

½ cup coarsely chopped flat-leaf parsley

¼ tsp freshly ground black pepper

Pinch of kosher salt

1. Heat oil in a large skillet over medium-high heat. Add chorizo and shallots and cook, stirring frequently, until chorizo browns lightly and shallots soften, about 8 minutes.

2. Add chickpeas and tomatoes and sauté 5 minutes or until tomatoes begin to soften. Add vinegar and cook 1 minute, stirring, until it’s mostly evaporated. Remove skillet from heat and stir in parsley, pepper, and salt. Serve hot.

Makes 4 servings. Each serving: 385 cal, 26 g fat, 19 g protein, 19 g carb.

Roasted beet and goat cheese salad

Prep time: 15 minutes

Cooking time: 75 minutes


1½ lb small beets, trimmed, rinsed

2 bay leaves

3 cloves garlic, unpeeled, smashed

2 sprigs fresh thyme

½ cup walnut pieces

4 Tbsp chopped fresh Italian flat-leaf parsley

8 oz log goat cheese, cut into 8 slices

8 cups baby salad greens


2 Tbsp peanut or olive oil

1 Tbsp walnut or olive oil

2 Tbsp balsamic vinegar

½ tsp kosher salt

¼ tsp black pepper


1.Salad: Heat oven to 375°F. Place beets, bay leaves, garlic, and thyme in a 13×9-inch baking pan and add ⅓ cup water. Cover with foil and roast 1 hour or until beets are tender. Uncover and let stand until beets are cool enough to handle, about 15 minutes.

2. Place walnuts on a separate baking sheet and bake 7 minutes until toasted. Rub beets to remove skins and cut into quarters.

3.Dressing: Whisk all ingredients together. Reserve 2 Tbsp in a large bowl and toss beets with the remaining dressing and 2 Tbsp of the parsley.

4. Spray a rimmed baking sheet with nonstick olive oil spray. Place goat cheese on sheet and bake 5 minutes or until hot and beginning to melt at edges.

5. Toss baby greens with the reserved dressing and remaining parsley. Arrange greens on a large platter and top with beets. Spoon cheese over beets and sprinkle with walnuts.

Makes 4 servings. Each serving: 455 cal, 36 g fat, 18 g protein, 20 g carb.



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