Ready to conquer the craft of making the ultimate fall salad? Hit the farmers market to hunt down these nutrient-dense seasonal veggies knowing you’ve got easy to execute ideas to help you add them to your diet.
We love this list of seasonal veggies for fall salads from Nealy Fischer, founder of The Flexible Chef and author of Food You Want: For The Life You Crave. Nealy’s adaptive nutritional philosophy embraces the idea of ditching perfectionism. Her clean carrot cake and pad thai recipes are some of our faves from her latest cookbook.
You don’t have to be a master chef to keep your diet healthy and interesting. Simply shop with the seasons and learn a few simple principles to make those ingredients shine. Here are the seasonal veggies we’re loading up on this fall…
5 Seasonal Veggies To Eat Now
Raw Brussels Sprouts | Brussels sprouts often get a bad rap. Admittedly, they aren’t the sexiest veggie in the world, but they are one of the most nutritious. Plus, when prepared just right, they are scrumptious—yes, even raw! Using a mandolin or sharp knife, thinly slice Brussels sprouts to create a shredded cabbage-like texture. Now, what you do next is completely up to you. Either toss them with some leafy greens to add a crave-able crunch to your favorite salad recipe, or combine them with some shredded radicchio, sliced green onions, chopped bell peppers and other crispy veggies. Check out my Shaved Brussels Sprouts Slaw for inspiration.
Shredded Cabbage | Cabbage is one of those vegetables that seems to be in season all year round, but you may be surprised to find out that cruciferous vegetables actually get a little sweeter as the temperatures start to drop. Yummy! Shredded cabbage will add beautiful color and a great crunch to any salad.
Cauliflower | Cauliflower may be stocked on the grocery store shelves year-round, but it’s at its finest and freshest in the fall. And that’s great news because cauliflower rules the cruciferous vegetable world in my book. It’s low in calories and carbs, but off the charts in nutrition and versatility. Just think about the many ways you can jazz up cauliflower! You can use it to make a low-carb pizza crust, a vegetarian version of Buffalo “wings”, a spoof on mashed potatoes and so much more. Plus, since it’s on this list, you guessed it, it’s also great in salads! Try adding it raw or roasted to your greens.
Radishes | Okay, so radishes aren’t the most nutritious veggie on the planet. But, where they lack in nutrients they make up for in taste. Their super crisp texture and robust peppery flavor add a great kick to fall salads. And get this: Radishes that are grown in the fall actually tend to have better flavor than those grown in springtime.
Beets | Gimme a beat …oops, I mean, a beet! Beets are generally grown in the spring and fall. But as the scorching heat dies down and temperatures begin to drop, beets usually sweeten up and their gorgeous color intensifies. Since fall is a time when we often start craving comfort foods, next time you’re craving a satisfying fall-inspired salad, try this combo: arugula, roasted beets, spiced nuts, and feta cheese topped with your favorite balsamic vinaigrette. Are you salivating yet?