3 delicious autumn salads

At the end of summer there are a lot of vegetables and fruits available with which you can make delicious autumn salads.

The onset of autumn still looks more like summer than late autumn. The days are still long, the sun warms and the garden offers a multitude of options to prepare a delicious salad.

We present three recipes for autumn salads to take advantage of everything that the season offers us. They are easy to prepare, quick and very tasty.

WALDORF SALAD

One of the classics among the countless salad recipes is Waldorf, which is mostly made up of seasonal ingredients in autumn.

With the following recipe, the sweet and sour autumn salad is guaranteed success and also provides valuable nutrients.

At the end of summer, nuts, apples and grapes are in high season and celery (in tuber or bunch) is also available on local outdoor crops.

Ingredients (for 2-4 servings)

• 3 to 4 celery stalks or a small celery bulb
• 2 small apples
• 1 handful of grapes
• 100 g walnuts
• Goat’s milk yogurt or a vegan alternative
• 1 tablespoon lemon juice
• 1 medium carrot optional
• Salt
• Pepper

Elaboration:

1. Clean the celery stalks (and optionally the carrot) and cut them into thin pieces.
2. If you use the celery bulb, cut it into thin strips or grate it
3. Make a dressing with yogurt, lemon juice, salt and pepper. Place it in a dish with celery, apples, grapes and walnuts and mix well.
4. Waldorf salad tastes best when it can sit for a few hours, but it can also be served immediately after preparation. A freshly baked whole-grain baguette is perfect to go with it.

AUTUMN SALAD WITH PUMPKIN

What would fall salads be without a pumpkin recipe?

Many edible types of pumpkin can also be consumed raw, but in this fall salad with pumpkin, fruits and vegetables are baked first.

Ingredients (for 2-4 servings):

• 1 small Hokkaido or potimarron pumpkin
• 3-4 handfuls of vegetables with tender leaves (spinach, chard…)
• 2 tablespoons pumpkin or sunflower seeds
• 220 g drained cooked chickpeas
• Salt
• Pepper

For the dressing:

• 1 tablespoon apple cider vinegar
• 3 tablespoons olive oil or pumpkin seed oil
• 1 teaspoon mustard, salt and pepper

Elaboration:

1. Clean and cut the pumpkin, remove the seeds and cut it into small pieces.
2. Put the pumpkin cubes in a bowl with three tablespoons of olive oil, a teaspoon of salt and a pinch of pepper and mix everything well.
3. Spread the marinated pumpkin pieces evenly on a baking sheet at 180°C (top/bottom heat) for about 20 minutes.
4. Meanwhile, clean the leafy vegetables. Toast the seeds in a skillet over medium heat. Rinse and drain the chickpeas.
5. Prepare a dressing with vinegar, olive oil, mustard, salt and pepper to taste.
6. Put the leafy vegetables in a bowl, add the drained chickpeas and toasted seeds, pour the dressing on top and mix everything well.
7. Finally, add the still hot pumpkin cubes and mix carefully. Season to taste with salt and pepper.

CHINESE COLESLAW

Instead of laboriously processing leafy vegetables, tender Chinese cabbage can be transformed into a delicious raw coleslaw in just a few simple steps.

This quick-mix salad also uses few ingredients and is ideal if you’re in a hurry or prefer a minimalist style. It can be kept for several days and is a healthy takeaway.

Ingredients (for 2-4 servings):

• 1 small Chinese cabbage
• 1/2 small onion
• 2 tablespoons vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon ground caraway seeds
• Salt
• Pepper
• 1 pinch of sugar or an alternative to sugar

Elaboration:

1. Remove the outer leaves of the cabbage
2. Remove the hard stem from the cabbage and finely chop
3. Peel the onion and chop it also thin
4. Put the vinegar, oil and caraway seeds along with the cabbage strips and onion cubes in a bowl and mix everything well.
5. Season to taste with salt and pepper.