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