September 23, 2021

My Favorite Salads

Salad lover? That would be me. Greens, grains, veggies, fruits, nuts, seeds…you name it, I could probably make a salad with it.

This autumn harvest honeycrisp apple and feta salad from Half Baked Harvest is on my radar for fall. Takes full advantages of local in season apples which are in the markets now. And, I’m thinking this would make a spectacular salad alongside soup for a hearty meal.

Autumn Apple and Feta Salad

Salads have been a staple part of our meals for as long as I can recall. Give me a plate and a few ingredients and voila dinner is ready. Even during the height of the pandemic, I cobbled together frozen food, canned beans, peas, greens and pasta from my pantry to make a meal.

Bread Salad

This torn bread salad is my riff on a fattoush salad which I make often. Toasted pita, cucumbers, salad greens, tomatoes, oregano, all tossed with oil, vinegar, salt and pepper. I’ve also added grapes, berries or stone fruit like peaches or nectarine on occasion to this salad bowl. Serve it with a protein and add feta cheese, if you like…it’s a delicious meal.

Fruit salad

This fruity slaw is just waiting for a sprinkling of Tropical or Ginger Spiced Pat’s Granola. Pairs well with grapes and naval oranges which are perfect for a fall side salad.

Mason jar salads

Need to pack lunch or dinner? Think about mason jar salads which are easy and delicious. Layer chopped veggies in the bottom, followed by fruit, then greens, nuts, cheese, granola…you get the picture!

Squash and pumpkins

This roasted acorn squash salad from Crowded Kitchen with kale, pomegranate, pepita (pumpkin seed) brittle and a creamy maple tahini dressing makes for a beautiful Thanksgiving side dish or vegan fall dinner.

Do you have a favorite salad? We’d love to share it on this blog!

Pat Bennett is the founder and President of Pat's Granola, a Cleveland food and lifestyle company.