fall salads

Food writers are sharing recipes for fresh fall salads built on seasonal produce, colorful ingredients and varied textures. The dishes are being pitched as light lunches, side dishes or a fresh addition to the autumn table, as home cooks look for ideas to use the season's harvest in everyday meals.

A new recipe for a delicata squash, radicchio, and garbanzo bean salad is being shared as a healthy, vegan, and gluten-free side dish suited to the fall season. The dish highlights seasonal produce and plant-based cooking, with the blogger behind it promoting it across recipe and cooking communities as a flavorful option for autumn meals.

A fall salad agrodolce recipe tied to the Bridgton Farmers' Market has been published by the Conway Daily Sun, offering shoppers a seasonal way to use market produce. The sweet-and-sour Italian-style dish highlights autumn ingredients typically available at Maine farmers' markets this time of year.