The Warm Embrace of Autumn Salads
Comforting and nourishing salads: Winter Greens with Persimmon, Kale Salad and Roasted Pumpkin, Lamb’s Lettuce, and Smoky Crumbled Tempeh
As I step out onto the nearby trail, I can’t help noticing how different everything feels from just a few weeks ago. The vibrant greens that once surrounded me have begun to transform, as if an unseen artist is slowly repainting the landscape. I notice a few stubborn tomatoes clinging to their withering vines. The trees around me, seeming almost self-aware, have started to trade their light summer outfits for warmer hues – reds, oranges, and golds peek out from the canopy.
I pause, taking a deep breath. The air itself has changed; gone is the sweet scent of fresh-cut grass and blooming flowers. Instead, my nostrils fill with the earthy aroma of the first fallen leaves and a hint of wood smoke from a distant chimney.
The sun feels different too. I notice how it sits lower in the sky, casting longer shadows across my path and allowing a crisp breeze to ruffle my gray hair. It’s as if the Earth and sun have shifted in their cosmic dance, subtly altering the world around me. I’m struck by the changing soundtrack of nature as I continue my walk. The once-constant buzz of insects and chirping finches has softened. Now, I hear the crunch of a few fallen leaves beneath my feet, the rustle of branches in the cool wind, and – is that the honk of geese flying south I hear in the distance?
With each step, I feel more attuned to this gradual but beautiful transition. Summer is gracefully bowing out, and fall is beginning to emerge on center stage in all its cozy, golden glory.
As nature’s palette shifts around me, I also find my tastes and cravings changing. My cravings swing to the rhythm of fall’s harvest and the comfort foods that define this cozy season. Gone are my summer longings for bright, crispy green salads. Instead, I find myself yearning for heartier fare. I pine for roasted vegetable salads, perhaps adorned with caramelized fruit, their warmth echoing the golden hues of the changing leaves. Light, zingy dressings no longer satisfy; I crave warm vinaigrettes with earthy overtones that mirror the rich scents of autumn soil.
My palate seeks new textures. Crisp croutons give way to earthy tempeh and mushrooms, while grains paired with deeply roasted vegetables – perhaps kissed with a touch of smoke that reminds me of that distant chimney – become my new source of comfort. I even find myself drawn to Mediterranean flavors as I hold onto the last whispers of summer - a culinary farewell to memorable sun-drenched days.
The bounty of fall beckons me to explore its roots – quite literally. Carrots, celeriac, kohlrabi, and turnips tempt me with their earthiness, promising a delightful slaw when paired with the tartness of a grated sour apple. And kale – oh, how I crave kale now! Bunches of it, gently massaged until its natural sweetness emerges to replace its bitter mask – much like the mellow beauty of autumn emerging from summer’s vibrant intensity.
I begin to dream of roasted pumpkin and the sweet complexity of persimmons, their flavors gently reminding me that winter’s celebrations are not far off. Like the trees shedding their leaves in preparation for a new season, I, too, shed my summer eating habits, eagerly embracing the rich, comforting tastes that fall brings to my table.
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Winter Greens with Persimmon and Vanilla-Citrus Vinaigrette
I enjoy this salad from the beginning of autumn to the end of the year. The flavors, colors, and textures are perfect for the cooler and darker months.
I combine winter greens – mild lamb’s lettuce, young spinach, robust rocket, and spicy watercress or lemony purslane. The point is to combine different flavors in the salad so every bite is new and exciting. Mixing mild and assertive flavors helps achieve this goal, but I’m also satisfied with using a nice batch of freshly harvested salad spinach leaves.
I highlight the subtle vanilla flavor from the persimmon with a fruity vinaigrette I scented with ground vanilla beans. To compensate for all that sweetness, I added chunks of salty tofu feta, which works remarkably well as an alternative to more traditional feta.
Kale Salad with Roasted Pumpkin and Tahini-Yogurt Dressing
Massaging kale might sound odd, but it's a fabulous technique that works with most cabbage varieties. It breaks down the leaves, making them tender and less bitter. The result? A deep green, slightly sweet kale that's perfect for salads.
I pair it with Hokkaido pumpkin for its edible, flavorful peel and attractive appearance, but other roast-friendly pumpkin varieties also work well.
This salad's a regular in my kitchen when kale's in season. It's simple to make, delicious, and packed with nutrients. What more could you want?
Lamb’s Lettuce with Smoky Crumbled Tempeh and Sumac Onions
Lamb's lettuce, also known as mâche, is a cool-season delight that arrives just when we need it most. Its rosette-shaped dark green leaves offer a tender crunch and subtle nutty flavor that's hard to resist. The slight tanginess of this versatile green perfectly complements earthy foods, making it an ideal base for hearty winter salads.
This recipe showcases the lettuce's versatility by pairing it with smoky crumbled tempeh, which adds a rich depth of flavor. The tempeh's savory notes beautifully offset the zesty sumac-cured onions, creating a delightful contrast of tastes and textures. The tangy yogurt dressing brings everything into harmony and adds creaminess.
What's great about this salad is its simplicity. Despite the complex flavors, the salad and tempeh crumble are surprisingly easy to prepare. Whether you're looking for a quick weeknight dinner or an inspired seasonal salad, this combination delivers a fabulous eating experience that'll have you returning for seconds.
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Your words are just as delightful and appealing to the senses as are your recipes. I had to look up Roselle's "potimarron" because I never heard of it, and thought it may be Japanese "kabocha". No, it's "red kuri squash", and they are related; easy to grow, one website said. Will try next year because I love kabocha! First time I ever saw and ate persimmon was in Japan, kaki. They were delicious AND looked gorgeous -- they'd still hang in the trees when all leaves were gone. Stunning, against the blue sky. And in the countryside people would hang them from bamboo racks to let them dry, another lovely sight.
Welcome back Jack, hopefully restored. I admire the fact that you decided to take that time out - I'm terrible at looking after myself like that, even though this year I really need it.
Lovely poetic writing. Thank you. The first time I ever saw persimmons growing was in Switzerland, on the train from Bern to Geneva - alongside the lake. One of my favourite fruits.
Fabulous recipes. Our squashes are just about there, and my favourites are the little orange potimarron, whose other name is Japanese, though not Hokkaido I don't think. We've also just started picking our kale, so - in a few days - I'll try this.