“Salad?” I can hear you scoffing from all the way over here. “It’s the first day of October, which everyone knows is the REAL beginning of fall, and you give me a salad?”
Well, all of that is indeed true. I know you’re ready for apple crisp and pumpkin bread and anything with maple syrup involved, but see, here’s the thing. I think salad has been underrepresented on this blog. So I’m giving it a lil spotlight today.
It also helps that this salad might possibly be the BEST salad of my twenty years of existence. We’re talking big stuff, here.
Oh, and did I mention this salad is SATISFYING? In my opinion, it is this characteristic (or lack thereof, typically) which gives salad a kinda bad rep.
And yeah, it makes sense. I don’t expect anyone to eat a bowl of paper-thin leaves and come away from that experience feeling full and satisfied. (It just can’t be done) But you know what is satisfying?
-snappy raw green beans (our farmer’s market has fantastic ones right now)
-chewy pumpkin seeds
-a smooth coating of olive oil
It’s a matter of texture! Give your mouth some variety, not only in the flavor of ingredients but in shape and bite, too. You’ll never have another boring salad.
I love adding whole grains to my salads, like brown rice or quinoa. They add a great chew to salads, and some pretty awesome nutrients, too. You CAN have it all.
So enjoy this nummy salad this week, and next week I PROMISE I will have some scrumptious fall carbs for you. Scout’s honor.
Crisp Autumn Salad
2-3 large handfuls greens
2 tbsp. sliced almonds
2 tbsp. pumpkin seeds
¼ c. red grapes, sliced in half
¼ c. raw green beans, cut into 1-2 inch sections
2-3 tbsp. extra virgin olive oil
Salt and pepper to taste
Balsamic vinegar to taste, optional
Chevre or feta to taste, optional
1. Place greens in a bowl. Top with almonds, pumpkin seeds, grapes, and green beans. Drizzle with olive oil and balsamic vinegar, if using. Season with salt and pepper, and sprinkle with chevre, if desired.