13 Oct Salads in Autumn? Here are 6 Special Recipes for You.”
Autumn, a transitional season that envelops us with its warm colors, poetic atmospheres, and that characteristic chilly air, is incredibly fascinating, but it might make us long for the speed and ease of summer cooking with its main stars – yes, salads. Who said salads are exclusive to warm moments?
Forget about that pile of light and unsatisfying leaves because autumn has in store for you a rainbow of flavors that will transform your concept of salad. They become precious gastronomic compositions that celebrate seasonal products, full of substantial and nutritious ingredients that warm the body and soul. Experimenting with autumnal ingredients means opening up a world of possibilities: from sweet and earthy roots like beets and carrots, to varieties of cabbage rich in texture, not to mention legumes, which add that touch of protein and consistency. And then there are nuts, seeds, herbs, and spices that warm the palate.
Here are 6 autumn salad recipes recommended by Elle Donna magazine.
Roasted Pumpkin and Crispy Chickpea Salad
Ingredients:
300g pumpkin 150g cooked chickpeas 50g baby spinach 30g pumpkin seeds 40g soft goat cheese 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon honey salt and black pepper to taste 1 teaspoon chopped fresh rosemary
Start with the pumpkin: cut it into cubes after removing the skin and seeds, and place it on a baking sheet lined with parchment paper. Massage it with a drizzle of olive oil, chopped rosemary, salt, and pepper. Roast at 200°C for about 20 minutes or until golden brown. While the pumpkin is roasting, bring the chickpeas back to life by toasting them in a pan with a drizzle of oil until crispy on the outside. Let them cool on a paper towel. Now, in a large bowl, compose the base of fresh spinach, add the now tender but still warm pumpkin and the chickpeas, tender on the inside but crispy on the outside. Sprinkle with toasted pumpkin seeds for an extra crunchy note. Crumble the goat cheese over your autumnal masterpiece. Prepare a vinaigrette with olive oil, apple cider vinegar, honey, salt, and pepper, then whisk vigorously to emulsify. Dress your salad with this sweet and tangy sauce and enjoy every bite where the warmth of the pumpkin embraces the freshness of the spinach and the crispiness of the chickpeas and pumpkin seeds.
Warm Farro, Mushroom, and Pomegranate Salad
Ingredients:
200g pearled farro 150g mixed mushrooms 1 pomegranate 40g arugula 30g chopped walnuts 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice salt and pepper to taste 1 clove of garlic
Cook the farro in salted boiling water according to the package instructions, then drain and let it cool slightly. Meanwhile, clean the mushrooms and slice them. Sauté the garlic in a pan with a drizzle of oil, then remove it and add the mushrooms, sautéing them until golden brown and fragrant. Season with salt and pepper. Prepare the pomegranate seeds: cut the fruit in half and tap the back with a spoon to release the seeds. In a salad bowl, mix the warm farro, arugula, freshly sautéed mushrooms, pomegranate seeds, and chopped walnuts for a crunchy touch. Make a simple emulsion with olive oil, lemon juice, salt, and pepper and dress the salad with this citrus vinaigrette. Serve this warm salad, where earthy flavors meet the explosion of sweetness and freshness of the pomegranate.
Brussels Sprout and Green Apple Salad
Ingredients:
200g Brussels sprouts 1 large green apple 50g aged pecorino cheese 30g dried cranberries 3 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar salt and black pepper to taste 1 teaspoon Dijon mustard
Wash the Brussels sprouts, remove any damaged outer leaves, and cut them in half. Steam them for 5-6 minutes until tender but still crispy. Meanwhile, finely slice the green apple, with its skin, for a crunchy and tangy contrast. Cut the pecorino cheese into thin shavings with a peeler or a sharp knife. For the dressing, mix the olive oil with the apple cider vinegar, mustard, salt, and pepper, whisking well to obtain a homogeneous emulsion. In a large bowl, combine the steamed Brussels sprouts with the apple slices and dried cranberries for a touch of sweetness. Sprinkle with pecorino shavings and dress everything with the dressing, mixing gently. This salad offers a perfect combination of the intense flavor of Brussels sprouts and the vivacity of the apple, with pecorino adding body and depth.
Beet and Orange Salad with Thyme Vinaigrette
Ingredients:
300g precooked beets 2 oranges 50g arugula 30g toasted pine nuts 4 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon honey salt and black pepper to taste 1 tablespoon chopped fresh thyme
Slice the beets into thin slices and place them in a bowl. Peel the oranges, removing the skin and white pith, then slice between the membranes to get clean segments. Add them to the bowl with the beets. Now, in the same salad bowl, add the arugula for a pungent freshness and sprinkle the toasted pine nuts for a crunchy note. Prepare a vinaigrette by mixing the extra virgin olive oil with the balsamic vinegar, honey, salt, pepper, and chopped thyme. The fresh thyme will release its aroma into the oil, creating a symphony of scents. Pour the vinaigrette over the salad just before serving to avoid weighing down the arugula. This salad is a meeting of sweetness, acidity, and herbal aromas that will warm your palate.
Radicchio, Pear, and Hazelnut Salad
Ingredients:
200g radicchio tardivo 2 ripe Williams pears 40g toasted hazelnuts 50g Parmigiano Reggiano shavings 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon honey salt and black pepper to taste
Wash and thinly slice the radicchio to maintain its crunchiness and thinly slice the peeled pears. Combine radicchio and pears in a bowl and add the hazelnuts previously toasted briefly in a pan and roughly chopped for a crunchy touch. Using a peeler, shave generous flakes of Parmigiano Reggiano and add them to the salad for a rich and savory taste. For the dressing, combine the olive oil, red wine vinegar, honey, salt, and pepper, emulsifying well to obtain a balanced vinaigrette. Pour the dressing over the salad and gently toss to avoid ruining the texture of the pears and radicchio. This salad is a play of contrasts, where the bitterness of the radicchio pairs with the sweetness of the pears and is enhanced by the Parmigiano.
Beluga Lentil and Cumin Carrot Salad
Ingredients:
200g Beluga lentils 3 medium carrots 1 small red onion 2 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon ground cumin salt and black pepper to taste chopped fresh parsley to garnish
Cook the lentils in unsalted water until tender but still al dente, then drain and let them cool. Meanwhile, peel and grate the carrots coarsely. Thinly slice the red onion to add a sharp touch. In a large skillet, heat a drizzle of oil and lightly toast the ground cumin to release the spicy aromas. Add the grated carrots and briefly sauté them with the cumin. Let it cool slightly. In a large bowl, combine the cooked lentils, carrots, and onion. Prepare an emulsion with the oil, sherry vinegar, salt, and pepper, and pour it over the lentils. Mix well, so that every ingredient is coated with the dressing. Garnish with chopped fresh parsley before serving for a touch of color and freshness. This salad combines the earthy texture of lentils with the sweetness of carrots and the exotic kick of cumin.
Source: https://www.elle.com/it/cucina/a45745561/insalate-autunnali-ricette/
