Known by various names including dinosaur kale and lacinato kale, black kale is a hearty green with leaves that need to be thoroughly saturated with dressing, Miraval writes in its cookbook, Mindful Eating.
Keep this recipe handy for when pomegranates, “an old fruit with a new following,” Rancho La Puerta writes, appear in the market in November. We love how the chipotle isn’t too hot at all, rather, it gives a hint of smokiness that pairs well with the sweetness of the pears.
This persimmon, pomegranate and tangerine salad recipe is so good, even non-fruit-and-veggie fans will enjoy it. Simple, colorful and full of flavor, it takes salad to a new appetizing level that everyone can enjoy.
While not a salad full of leafy greens, this raw mushroom salad recipe from Gwinganna Lifestyle Retreat in Queensland, Australia, is an equally fresh and nourishing way to enjoy autumn’s harvest. Mushrooms, which peak in the fall and winter, can provide a bevy of healthful benefits. We love the use of tamari and tahini in this recipe!
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