Las salads They are also for the colder months, and are almost appreciated more by not looking so much for the refreshing factor that we need in summer. But it is also the time to change the summer ingredients, taking advantage of the seasonal pantry, being the fall a wonderful time to fill ourselves with vitamins and other nutrients with products such as sweet potatoes or nuts.
We really like sweet potatoes in comforting creams, as a substitute for pumpkin, even in the form of sweet potato puree as an alternative to potatoes. But the best it looks is oven roastedwhen it brings out the full potential of its delicious flavor and texture; Here’s how we cooked it for this salad with pomegranate and hazelnuts, very easy to assemble immediately if we have the components ready.
You can roast more quantity sweet potatoes in advance and save the leftovers for other dishes; If you don’t have an oven you can cook it in the air fryer, steamed, in a non-stick pan with a drizzle of oil or in the microwave. The onion is optional, but the roasted one is also highly recommended to complete this delicious salad which we have left in a vegetarian version.
Preheat the oven to 200ºC with air; wash, peel and cut the sweet potato into cubes; Peel and cut the onion into not very fine feathers or julienne strips, if using. Arrange on separate baking trays, season with a drizzle of oil, season with salt and pepper and add Provençal herbs to taste. Mix well and cook until tender. Be careful because the onion is usually ready first, the sweet potato can take 25-30 minutes.
Collect the seeds of a pomegranate in a container; Toast the hazelnuts in a pan without anything else if they are raw. To assemble the salad, arrange a base of green leaves, add onion to taste, sweet potato, pomegranate and cheese in the quantity you prefer. Spread the hazelnuts and dress them with a vinaigrette, whisking in the oil, vinegar, mustard, juice and a pinch of salt and pepper.
What to accompany the autumn salad with
A good portion of this salad is satisfying without weighing you down, perfect as a light lunch or single dinner. We can also eat it as a first course before serving, for example, a plate of legumes, grilled chicken, tofu skewers, baked fish or combine it with an omelette.
Title: Seasonal Salads: Embracing Fall with Flavor and Nutrition
Interviewer (Time.news Editor): Welcome, everyone! Today, we have the pleasure of speaking with nutrition expert Dr. Elena Vasquez, who specializes in seasonal eating. With the cooler months coming in, salads may not be the first meal that comes to mind. Dr. Vasquez, why should we embrace salads during the fall?
Dr. Elena Vasquez: Thank you for having me! Fall is truly a wonderful season to explore the world of salads. While we usually think of salads as summer dishes, autumn allows us to tap into a rich array of seasonal ingredients. We’re not just focusing on refreshment; instead, we’re getting to enjoy the heartiness and warmth of fall produce, which is so packed with nutrients.
Editor: That’s a great point! What are some key ingredients that you recommend for fall salads?
Dr. Vasquez: One of my favorites is sweet potatoes. They are incredibly versatile and can be prepared in various ways—roasted, steamed, or even as a puree. They bring a wonderful sweetness and texture to salads, making them comforting during the cooler months. Other fantastic ingredients include nuts, like hazelnuts, which add a nice crunch and healthy fats. Pomegranate seeds also come in season, providing a burst of flavor and color!
Editor: How do you suggest cooking sweet potatoes for these salads?
Dr. Vasquez: Roasting sweet potatoes really enhances their flavor. You can pre-roast a larger batch to save time—and they store well for use in other dishes throughout the week. If you prefer quicker options, air frying or even using the microwave can yield delicious results. Just remember to season them well with oil, salt, pepper, and herbs before cooking!
Editor: It sounds delicious! You mentioned incorporating onions. What’s the role of onions in a fall salad?
Dr. Vasquez: Onions can add depth of flavor to your dish. While they are optional, roasting them alongside sweet potatoes can elevate the overall taste of the salad. The caramelization from roasting brings out their natural sweetness, creating a well-rounded dish.
Editor: That sounds delightful! How do you balance flavors and textures in a fall salad?
Dr. Vasquez: That’s an excellent question! A successful salad often combines different flavors—sweet, savory, and tangy. For instance, sweet potatoes and pomegranates give sweetness, while nuts provide a crunchy texture. You can add a tangy dressing, perhaps with a hint of apple cider vinegar, to bring everything together. This balance keeps the salad exciting and satisfying.
Editor: With such an emphasis on seasonal eating, how does this benefit our health?
Dr. Vasquez: Eating seasonally means you’re choosing ingredients at their peak freshness, which often means they are more nutrient-dense and flavorful. Seasonal produce also encourages variety in our diets—by switching up ingredients regularly, we’re more likely to consume a broader spectrum of vitamins and minerals. Plus, it encourages us to connect with local agriculture, promoting sustainable eating.
Editor: Dr. Vasquez, thank you for these valuable insights! It seems fall salads can provide not just warmth and comfort, but also health and nutrition. Any last tips for our readers as they start creating their fall salads?
Dr. Vasquez: Absolutely! Don’t be afraid to experiment! Try combining different ingredients, like adding some cheese for creaminess or fruits for additional sweetness. And always remember—cooking can be fun, so enjoy the process! Happy salad making!
Editor: Thank you so much, Dr. Vasquez! We can’t wait to dive into some delicious fall salads this season.