Fall Festis here and it’s a continuation of Summer Fest, a cross-blog recipe (and tip) swap. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of Food Network. Previous themes were Spinach and Apples. For this week, it’s all about Fall Salads.
Join and share yourblog write ups. Just post your link or recipe or idea in the comments below this post, and also share on the blogs of the other participants who are co-hosting as well.
Fall is the perfect time of year for salads because delicate lettuce and other greens start to flourish in the cooler Autumn air. Within a few day of sowing our seeds, tender sprigs of arugula and legumes start to peak out of the soil again. Another notable reason to indulge in salads is to start eating lighter before the onslaught of Holiday meals arrives!
Fall salads are particularly fun because of the wonderful savory and warm textures that the season brings. End of summer figs, pomegranates, toasted nuts, earthy beets, warm vinaigrettes and hearty cheeses are just a few examples of how we adorn our autumn greens. These robust platters of tender greens are a complete meal in themselves and serve as the perfect “good eating” before all the rich, festive holiday foods arrive.
Maybe it’s the cooler weather that makes us crave heartier salads. But earthy additions like roasted potatoes and beets make salads extra exciting. Toss in a few toasted nuts and we’ve just made the salads of champions.
Salads are also such a perfect dish to satisfy almost anyone we feed at home because they’re fresh and we can serve them to our gluten free guests! Thanks to our sweet friends Shauna James Ahern and Daniel Ahern of GlutenFreeGirl.com, we can indulge in perfect gluten free salads from their fabulous new cookbook,Gluten Free Girl and The Chef.
We had the pleasure and honor of producing Shauna and Daniel’s cookbook promo video. That was a life changing experience to work with this these two fantastic individuals. And their gluten free recipes are amazing, out of this world delicious.
This arugula-fig salad is from their wonderful cookbook, Gluten Free Girl and The Chef and it is so perfectly adorned with all that we love in our fall salads! Crispy bacon, sweet end-of season figs, tangy blue cheese and a warm vinaigrette from the bacon drippings are all to die for!
Yield: 4 servings.
Total Time: 10 minutes
Adapted from Gluten-Free Girl & the Chef by Shauna and Daniel Ahern. We can't describe it any better than Danny & Shauna did in their book. This salad is sensuous.
More Fall Salad Recipes for Fall Fest. Share your links on our host’s blogs!