Autumn Harvest Salad
The colors of autumn leaves and the vibrant produce of autumn were the inspiration for this beautiful salad. For a dramatic presentation, serve it on a bed of shredded red cabbage and romaine lettuce, tossed with a little additional dressing.
1½ pounds sweet potatoes, peeled and cut into ½-inch dice
2 tablespoons cider vinegar
1 tablespoon pure maple syrup ½ teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup grapeseed oil
1 Bosc pear
1 crisp red apple
½ cup chopped celery
½ cup walnuts or pecans, toasted
¼ cup sweetened dried cranberries
2 scallions, minced
Bring a pot of salted water to a boil and cook the sweet potatoes until just tender, about 20 minutes. Drain well, place in a large bowl, and set aside.
In a medium bowl, combine the vinegar, maple syrup, mustard, salt, and pepper. Whisk in the oil until blended.
Core the pear and apple, leaving the skin on, then cut them into ½-inch dice and add them to the bowl with the dressing, tossing to coat. Add the pear and apple mixture to the sweet potatoes. Add the celery, walnuts,
cranberries, and scallions and toss gently to combine.
SERVES 4
Tofu stands in for feta in this vegan version of a Greek salad, but the real star here is the creamy avocado. I like to serve this salad with
warm grilled bread.
14 ounces extra-firm tofu, drained, rinsed, and blotted dry ¼ cup olive oil
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon freshly ground black pepper
1 large head romaine lettuce, torn into bite-size pieces
1½ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
1 English cucumber, peeled, seeded, and chopped
½ cup pitted Kalamata olives, halved
¼ cup pine nuts, toasted
¼ cup chopped fresh parsley
2 tablespoons minced scallions
2 ripe Hass avocados
Cut the tofu into ½-inch cubes and arrange in a shallow bowl or baking dish. In a bowl, combine the oil, vinegar, lemon juice, garlic, salt, oregano, basil, and pepper. Mix well and pour over the tofu. Marinate the tofu for at least 1 hour, tossing occasionally. If marinating longer than 1 hour, cover and refrigerate.
In a large bowl, combine the lettuce, chickpeas, cucumber, olives, pine nuts, parsley, and scallions. Pit, peel, and dice the avocados and add them to the salad. Add the tofu and marinade and toss gently to combine. Serve immediately.
SERVES 4 TO 6
This attractive salad contains all the classic flavors of Mexican and
Southwestern cuisine. Serve it on a bed of lettuce or cold cooked rice— or both.
3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed
2 cups frozen corn kernels, thawed ½ cup finely chopped red bell pepper
1 jalapeño chile, seeded and minced
2 tablespoons minced scallions
2 garlic cloves, crushed
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons water
In a large bowl,combine the beans, corn, bell pepper, jalapeño, and scallions.
In a blender or food processor, mince the garlic. Add the cilantro, cumin, salt, and black pepper and pulse to blend. Add the oil, lime juice, and water and process until well blended. Pour the dressing onto the salad and toss to combine. Taste and adjust the seasonings, if needed.
SERVES 4
Add chickpeas or diced baked tofu for a more substantial salad. If a
grill basket is unavailable, grill the vegetables whole or halved and cut them into bite-size pieces after they are cooked.
8 ounces radiatore or other small pasta ⅓ cup plus 2 tablespoons olive oil
3 tablespoons cider vinegar ½ teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
⅛ teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
¼ cup chopped fresh parsley or basil
1 small zucchini, cut into ¼-inch slices
1 small yellow squash, cut into ¼-inch slices
1 red bell pepper, seeded and diced
1 red onion, diced
1 cup white mushrooms, quartered or sliced
Preheat the grill and lightly oil a grill basket. Bring a pot of salted water to a boil and cook the pasta until it is aldente, about 10 minutes. Drain well
and transfer to a large bowl.
In a small bowl, combine the ⅓ cup oil, vinegar, sugar, salt, dry mustard, and black pepper. Pour enough of the dressing onto the pasta to coat. Add the cherry tomatoes and parsley and toss to combine.
In a separate bowl, combine the zucchini, yellow squash, bell pepper,
onion,and mushrooms. Add the remaining 2 tablespoons oil and season
with salt and black pepper. Toss to coat. Transfer the vegetables to the grill basket. Place the grill basket onto the hot grill and cook until the vegetables are grilled on the outside and slightly tender on the inside, 12 to 15
minutes. Add the grilled vegetables to the pasta mixture and toss to combine.
