Take advantage of fall's freshest produce, including apples, squash, and pumpkin in these nutritious salads.

This colorful fall salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.

Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy fresh-picked apples, kale, and walnuts.

You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.

Be sure to use crisp apples with a tart edge, such as Empire or Winesap, for this salad.

Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.

The low-calorie green provides an excellent source of both vitamins A (as beta-carotene) and C, along with a decent amount of fiber. Kale also delivers vitamin B6, which helps maintain healthy nervous and immune systems, as well as iron and calcium. Try it in this fresh autumn salad.

A surprisingly good source of vitamin C, raw parsnips have slightly more of the antioxidant than their cooked counterparts.

Cold-pressed sunflower oil is available at some health food and import stores. It has a deep, nutty flavor and provides vitamin E.

Poached chicken is only as flavorful as the broth it's cooked in. Fortify your poaching liquid with leftover vegetable scraps, like onion peels and parsley stems.

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.

Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing.

Load up on your greens with this recipe uses 8 to 10 cups. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.

The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette.

Nutty, high-fiber barley becomes even more compelling with the addition of sweet figs and chicken.

Toasted hazelnuts and a bit of crumbled blue cheese, such as Roquefort or Gorgonzola, pack a large flavor punch.

Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). Its subtle flavor comes through whether served hot, cold, or at room temperature. It can stand in for couscous in most recipes.

A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.

Protein-rich freekeh, young wheat berries that have been sun-dried and roasted, can stand in for brown rice, barley, or couscous in recipes. Try it in this fall vegetable salad.

Serve this rich, zesty combo as a warm salad on a crisp fall day.

The earthy leaves of Swiss chard can stand up to the pungent Caesar trinity: anchovies, garlic, and Parmesan.

Pumpkin seeds are said to lower cholesterol and are a great source of vitamins, such as magnesium. Their crunch and distinct nutty flavor add the final touch to this nutritious salad.

A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.

Pile your plate with this detoxifying, antioxidant-rich salad.

Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.

Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. If you buy avocados before they're ready to eat, keep them in a paper bag to speed up the ripening process.

Bring this dish to an early-fall picnic.

Instead of mayo, this recipe uses nonfat yogurt and Dijon mustard as a creamy base for shredded chicken, Granny Smith apples cubes, fennel, celery, and herbs.