2 festive and flavourful fall salads

Think salads are just for summer? Think again! Cookbook author Greta Podleski changed our minds with these cozy and colourful fall salads.

Holiday Grain Salad with roasted squash, pomegranate, feta and mint

Salad
4 cups cubed butternut squash (about ½-inch cubes)
1 tbsp olive oil
4 cups cooked, cooled grains (see tip below)
1 cup pomegranate seeds
½ cup crumbled light or regular feta cheese (2 oz/57 g)
1/3 cup chopped green onions (with white parts)
1/3 cup chopped fresh parsley
¼ cup chopped fresh mint

Dressing
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 tbsp balsamic vinegar (white or regular)
1 tbsp pure maple syrup
½ tsp Dijon mustard
½ tsp grated orange zest (optional but nice)
Salt and freshly ground black pepper

*For gluten-free, grains like quinoa or a combo of brown and wild rice would be perfect.

Preheat oven to 425°F. In a medium bowl, toss squash cubes with 1 tbsp olive oil and a sprinkle of salt and pepper. Spread squash evenly on a small, parchment-lined baking sheet. Roast for 15 to 20 minutes. Give squash a stir halfway through cooking time. Squash should be tender but still have a slight bite. Squishy squash is not good! Remove from oven and let cool.
In a large bowl, combine cooked grains, squash, pomegranate, feta, green onions, parsley and mint. Stir gently to combine. Pretty!
Whisk together all dressing ingredients, except salt and pepper. Pour over salad. Add salt and pepper to taste. A generous grinding of both. Mix well, being careful not to squish the squash. May be served immediately with warm squash or covered and chilled in the refrigerator. I prefer this salad warm or at room temperature.
Makes about 8 cups salad

Cooking Tip: You can use just about any grain you prefer in this salad: red and/or white quinoa (technically a seed), wheat berries, farro, bulgur, brown and wild rice combo, mix a bunch together, use couscous…whatever! Just make sure you use 4 cups (or so) of COOKED grains and let them cool a bit after cooking. I almost always cook my grains in vegetable broth for a flavor boost.

Swap it: Can’t find pomegranate at the store? Use dried cranberries. Not a fan of squash? Use sweet potatoes.

Top it: Garnish with some roasted, salted pumpkin seeds before serving.

Turkey, Cranberry & Pecan Salad with chopped apples and orange-yogurt dressing

Dressing
½ cup plain 0% Greek yogurt
¼ cup light mayonnaise
2 tbsp frozen orange juice concentrate, thawed
2 tsp honey mustard
1 tsp white vinegar
¼ tsp sea salt
1/8 tsp freshly ground black pepper

Salad
4 cups chopped cooked turkey breast
1 cup diced celery
1 large Gala apple, unpeeled, diced
½ cup chopped pecans, lightly toasted
½ cup sweetened dried cranberries
1/3 cup chopped green onions
1/3 cup chopped fresh parsley

Whisk together all dressing ingredients in a small bowl. Cover and refrigerate until ready to use.
Combine all salad ingredients in a large bowl. Add dressing and mix again, until all ingredients are well coated. Chill for one hour before serving.
Makes about 7 cups salad

Switch it up: Use chopped chicken breasts instead of turkey and walnuts instead of pecans.

Jazz it up: Add ½ tsp poppy seeds to the dressing.