This salad pairs the earthy flavor or butternut squash with the tart tanginess of cranberries. It might sound strange, but the combination is heavenly. This salad is perfect for lunch and dinner. Ingredients: 3 cups chopped butternut squash 1 tablespoon olive oil 1 cup quinoa, uncooked 1 ½ cups water 1/3 cup dried cranberries 1/3 cup finely chopped red onion 3 tablespoons toasted pumpkin seeds Salt and pepper ½ cup olive oil ¼ cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 minced garlic clove Salt and pepper Directions: Preheat the oven to 400 degrees. Coat the squash with a tablespoon of olive oil and season with salt and pepper. Roast in a single layer on a baking sheet for 25 minutes. Meanwhile, rinse the quinoa until the water is clear. Place the quinoa and water in a saucepan and bring to a boil. Cook for 20 minutes. Combine the squash, quinoa, cranberries, onion in a large bowl. Whisk together the olive oil, vinegar, honey, mustard, garlic and salt and pepper. Drizzle the dressing over the salad, chill and serve. Source: littlebroken.com

If you love a delicious chopped salad, you will adore this fall version. The ingredients combine perfectly to create a salad you are going to crave all year round. Ingredients: 6 cups chopped romaine 3 slices bacon 1 chopped pear 1 chopped apple ¼ cup chopped peanuts ¼ cup chopped cranberries ¼ crumbled feta ¼ cup poppyseed dressing 2 tablespoons balsamic vinegar Directions: Cook the bacon until it’s crisp and then crumble it. Too all of the ingredients, except the dressing and vinegar in a large bowl. Drizzle with the poppyseed dressing and vinegar and toss to coat. Source: iowagirleats.com

Orchards are brimming with goodness during the fall, and this salad makes perfect use of the bounty. Make this one again and again. You’ll never get tired of how delicious it is. Ingredients: 2 chopped heads of Romaine lettuce 1 cup chopped Napa cabbage 1 chopped apple 8 ounces crumbled blue cheese ½ cup walnut oil ¼ cup rice wine vinegar 2 tablespoons minced shallots 2 tablespoons fresh lemon juice 2 tablespoons maple syrup Sweet and spicy flavored pecans Directions: Combine the lettuce, cabbage, apple and blue cheese in a large bowl. In a small bowl, combine the walnut oil, vinegar, shallots, lemon juice and syrup. Pour the dressing over the salad. Toss and top with the pecans to serve. Source: reluctantentertainer.com

I love fast and easy side dishes and this one certainly applies. It makes great use of all of the apples that are so abundant in fall. This delicious coleslaw is perfect with chicken or fish and will quickly become your new favorite. Ingredients: 3 cups chopped cabbage 1 chopped unpeeled red apple 1 chopped unpeeled green apple 1 grated carrot ½ cup finely chopped red pepper 2 finely chopped green onions 1/3 cup mayo 1/3 cup brown sugar 1 tablespoon lemon juice Directions: Combine the cabbage, apples, carrots, red pepper and green onions in a large bowl. Whisk together the mayo, brown sugar and lemon juice. Toss the salad with the dressing and serve. Source: allrecipes.com

Kale is a fall treasure that you’ve got to try. My garden is overflowing with it right now. It has such a great crunch and works so well in salads. My husband says it’s nothing but a garnish, but it’s definitely something you’ll love if you give it a chance. Ingredients: 1 pound kale, chopped 5 tablespoons olive oil 5 ounces bread, torn into pieces Salt and pepper 2/3 cup mayo 6 anchovy filets 1 minced garlic clove 1 ½ ounces finely grated Parigiano-Reggiano cheese 2 teaspoons Worcestershire 2 tablespoons lemon juice 1 finely sliced white onion Directions: Preheat the oven to 350 degrees. Massage the kale with 3 tablespoons olive oil for two minutes. Set aside. Toss the bread with the rest of the olive oil. Pulse the bread chunks in the blender until they are small pieces. Season with salt and pepper and roast in the oven for about 20 minutes. Meanwhile, combine the anchovies, mayo, garlic, cheese, Worcestershire and lemon juice in the food processor. Combine the kale, half the croutons, the dressing and the onions in a large bowl. Garnish with the rest of the croutons and serve. Source: seriouseats.com

This one is definitely one of my faves. The flavor of the fall veggies is perfect with the garlic dressing and the pepitas add just the right amount of crunch. Yum! Ingredients: 1 head garlic Olive oil Salt and pepper 1 bunch carrots 1 bunch beets, greens trimmed 1 bunch rainbow chard 1 tablespoon lemon juice 3 tablespoons olive oil 1/3 cup peptitas, toasted Directions: Preheat the oven to 350 degrees. Cut the end off the garlic. Drizzle a square of foil with oil and sprinkle with salt. Wrap the garlic in the foil and bake for 15 minutes. Set aside and turn the oven up to 425 degrees. Peel the carrots. Blanch them in boiling water for 2 minutes. Remove from the water and add the beets. Boil for 8 to 10 minutes, remove from the water and peel the beets. Halve the carrots and cut the beets into quarters. Drizzle them with olive oil and sprinkle with salt. Roast for 15 to 20 minutes, flipping the veggies halfway through. Place the chard and beet greens on a large baking sheet. Rub with oil and season with salt. Roast for 4 to 6 minutes. Squeeze the garlic from the skin and mash. Add the lemon juice and a pinch of salt and stir. Add the olive oil and stir until emulsified. Toss the carrots and beets with the garlic dressing and layer with the chard and beet greens. Season with salt and pepper to serve. Source: withfoodandlove.com Which one are you dying to try? What other fall produce can’t you live without?