With These Tips, You’ll Make the Tastiest Autumn Salad (+ Recipe)

Salads only for summer? Of course not! Vegetables that are in season now are actually perfect for making hearty salads that really fill you up—and that you can easily take with you for lunch.

Because there are no delicate leaves involved, you won’t be sitting there around lunchtime with limp brown edges and watery leaves. Instead, you’ll have: crunchy cabbage, seeds and nuts, an umami element from a deliciously salty cheese, and something fresh and sweet as a counterpoint, such as orange or apple. Get making!

A good base

As a base, you can use any grains you like, or have been wanting to try. I’m a big fan of cooked rye, but spelt, brown rice or pearl couscous all work really well too. Make the perfect vinaigrette to go with it, and garnish with chopped fresh herbs at the last moment. Trust me, after eating a plate of this hearty salad, you won’t have to worry about getting hungry again anytime soon.

How to make a hearty autumn salad

• Cook the grains until tender as indicated on the package. Note: some grains require a long soaking time.
• Toss the pumpkin or sweet potato with a little olive oil, pepper and salt, and roast until golden brown in a preheated oven—about 25 minutes at 200° C.
• In a frying pan over medium heat, toast the seeds and/or nuts for 5 minutes in a teaspoon of oil with a teaspoon of za’atar or another spice blend, and, if desired, a pinch of chili powder or flakes. Leave to cool.
• Cut the cabbage into strips—the thinner they are, the softer they’ll become from the dressing, but sometimes a good crunch is delicious too.
• In a large bowl, mix the cabbage and roasted pumpkin or sweet potato with the dressing.
• If you’re taking the salad with you to eat later, only mix in the separately packed dressing later as well.
• Mix in the fruit too.
• Crumble the blue cheese or goat cheese over it and sprinkle with the seeds and/or nuts.
• Finally, garnish with chopped parsley, and you’re done!

Also read:

• 7x ultimate autumn pasta dishes
• Recipe for our favorite Levantine bread salad, fattoush
• The trick to making the perfect stamppot