BY KRISTEN GARRIDO
These fall salads combine comfort, nutrition and bold flavors to complement any autumn gathering or quiet weeknight meal.
This salad is a fall classic that combines the earthy sweetness of roasted beets with the tangy creaminess of goat cheese.
Roast beets until tender, then slice and toss with fresh arugula, crumbled goat cheese, walnuts and a balsamic vinaigrette.
Apples are a quintessential fall fruit. Paired with the rich tang of blue cheese and the buttery crunch of toasted pecans, they create a perfect seasonal salad.
Slice crisp apples and mix with baby spinach, toasted pecans, crumbled blue cheese and a light apple cider vinaigrette.
The caramelized sprouts offer a nutty flavor that pairs perfectly with the saltiness of the bacon.
Roast halved russels sprouts with olive oil until crispy. Toss with crumbled bacon, dried cranberries and a maple Dijon dressing for a sweet-savory punch.
This salad brings together the earthy flavors of fall, with a hint of sweetness from dried cranberries and a pop of green from fresh parsley.
Cook wild rice until tender, then toss with dried cranberries, carrots, toasted pecans, chopped parsley and a balsamic vinaigrette.
Pears are at their peak in fall, and this salad lets their juicy sweetness shine.
Slice ripe pears and toss with mixed greens, crumbled gorgonzola and toasted walnuts. Drizzle with a honey mustard vinaigrette for a sweet, tangy touch.
These salads capture the best of autumn’s bounty.