In normal years, fall fans can’t wait until autumn arrives. Toss in pandemic fatigue and a losing battle against stress eating, and this year, we’re setting land speed records for yanking sweaters out of drawers and pushing the season on hot apple cider and pumpkin-spice everything.
But if you’re in the camp that mourns the end of summer, take heart; the light, refreshing salads that fueled your hot-weather lifestyle don’t need to be packed away with flip-flops and tank tops. Fall salads still have the power to nourish and the versatility to use up odds and ends of fresh produce; they just pull in new seasonal ingredients. No-Cook Cooking cooks know they can enjoy salads tailored to every abundant day of the year.
If romaine was your go-to bed of choice for summer salads, try adding some spinach and kale; tucking a few mustard greens among the kale leaves begs for an easy dressing made from horseradish mustard and locally sourced honey. And leave plenty of room for the star of the show: the juicy, fragrant, thinly sliced pear.
A medium-sized pear packs about 6 grams of fiber, a gram of protein and about 12% of your daily vitamin C needs — not to mention respectable amounts of copper, vitamin K and potassium. All for about 100 calories, too. Leave the skins on for an extra boost of fiber, subtle color and appealing texture.
The classic combination of pears, feta and walnuts over greens elevates a simple side salad to a restaurant-worthy creation. But don’t stop there. Pears play well with others, so schedule mealtime play dates with cashews, dried cranberries and crumbles of blue cheese, too.