When the autumn leaves fall, it’s best not to let those other leaves – the salad kind – disappear from your diet. In between those warming soups, curries and slow-cooked dishes, brighten your menu with these autumn salads. They celebrate the best of the autumn bounty, with plenty of beetroot, fennel and cauliflower salads coming your way.
Here are our best autumn salads.
Alla Wolf-Tasker’s heirloom tomato and house-made ricotta salad
Harissa-roasted cauliflower with preserved-lemon dressing
Carrots with garlic, ginger, spring onion and smoked chilli butter
Roasted cauliflower salad with chickpeas and dates
Giovanni Pilu’s potato salad with chickpeas, fennel, radicchio and anchovy dressing
Celeriac and mushroom salad with parmesan
Roasted vegetables with preserved-lemon dressing
Shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
Spelt, cashew and broccoli bowl with yoghurt dressing
Automata’s radicchio salad with blistered grapes, shallot and za’atar
Freekeh and shaved cauliflower salad with herb dressing
Roast cauliflower with almonds, Israeli couscous and za’atar
Middle Eastern-inspired beetroot and moghrabieh salad
Wild rice pilaf with cauliflower burnt butter and almonds
Roasted beets and onions with yoghurt, quinoa and walnuts
Warm autumn salad of artichoke, pomegranate and radicchio
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