Some people think salads are a warm weather food.
But I love salads all year around. I eat salad in some way, shape, or form almost every day.
And one thing I’ve found is that it’s good to mix things up, not only to keep your taste buds tempted, but also to reap the bounty of vitamins, minerals, and antioxidants available to us in different foods.
So I’ve pulled together 16 of my favorite salads to eat during the fall months as we ease into cold weather. No matter what tastes you love, there are sure to be a few you’ll enjoy.
Let’s get started!
This one is a very fall-inspired quinoa that almost feels like a fall pasta salad, only with quinoa and other anti-inflammatory ingredients instead of acidic pasta. We combine quinoa with snap peas, pepitas or pumpkin seeds, and chives for a delicious mix of flavors and textures.
You’re going to love the ingredients in this salad: black beans, quinoa, red pepper, avocado, and any other veggies you want to throw in. You could add leafy greens and make it into a more traditional salad, or tomatoes and jalapeños for a fresh, spicy version. If you make the quinoa in advance, this only takes a few minutes to put together for a savory, satisfying, alkaline dinner.
The third recipe on our list is a delicious fall salad that you’re going to want to make over and over again. It’s got avocado and pear slices to accompany the lettuce, and feel free to throw any other seasonal produce in there too. The homemade dressing is easy enough to make in less than 5 minutes and I encourage you to double it because you’re going to like it so much, you’ll want leftovers for your lunch the next day.
This one’s a recipe that combines several of the top alkaline ingredients, so it’s a great way to get off your acid. It’s also a delicious mix of ingredients in a dressing I know you’ll love, so it makes a tasty dinner or enough for a few days’ worth of lunches.
This nutritious, flavorful salad will help your digestive tract do what it was meant to do – eliminate waste, toxins and acid, all while keeping a delicate balance of good bacteria and important stomach acids. Plus, it uses seasonal fresh veggies and fruits to create a crunchy, tangy taste that’s sure to leave you wanting more.
The Kale Quinoa Salad with Lemon Vinaigrette – or as I like to call it, The Alkaline Super Salad – is so satisfying and filling that even the heartiest eaters can enjoy it for lunch or dinner without wanting to eat something else to go along with it. It’s a favorite in my house and you’re sure to love it too.
Whether you make it as the main event or a side dish, it’s full of delicious seasonal flavors and textures. Most importantly, it delivers a ton of vitamins and minerals, plus fiber, healthy fats, and plant-based protein. Not only that, the ingredients are hearty enough that you can save extra for leftovers and it tastes just as good on day 2.
This spicy salad is full of in-season alkaline veggies and topped with a dressing that you’re going to absolutely love. It’s perfect for fall evenings, as well as weekday lunches. And the best part is you can control the heat if you are not a fan of spicy foods.
You’d be smart to double this dressing – my favorite, hands down – so you can use it for other salads or as a fabulous dipping sauce for veggie sticks. I’ll often do that if I need an afternoon snack. The great thing about this salad is that the kale can hold up to the dressing without wilting. So you can make it in advance and have it ready to eat after a busy day or taken to work for lunch.
If you haven’t noticed, I love seasonal recipes (especially this time of year)! Using fresh, local ingredients in ways that highlight the best the season has to offer is extra satisfying. This recipe takes that idea about as far as it can go because even the pasta is replaced with locally grown zucchinis. We combine that alkaline “pasta” with butternut squash, leeks, garlic, and chickpeas for a satisfying, delicious fall meal or side dish.
This salad is super tasty. The leeks, the pomegranate seeds, the pine nuts, and the avocado make a flavor and texture combination that just can’t be beat. And the dressing has a unique, herbaceous zing from the tarragon. It’s just fancy enough that you could make it a part of your Thanksgiving table, but not too fancy that you can’t enjoy it any day you want.
If you are a fan of ranch dressing, but don’t want all of that acid, this is the recipe for you! It’s a delicious salad with a homemade dressing that will rival any creamy, acidic dressing when it comes to taste. You’re going to want to make a big batch of this to use for lunches and dinners all the time!
This delicious salad dressing whips up easily using only fresh, organic lemon juice and EVOO (extra virgin olive oil), which is highly alkaline-forming once metabolized in your body, and a few other ingredients. You’ll also love the textures and tastes in this salad that make it really satisfying. It’s got crunchy celery, carrot, beet, and sunflower seeds.
Salads like this one are easy to make, take very little time, and are loaded with chlorophyll and minerals, the most important nutrients for the body. It’s not only highly alkaline and nutrient-dense, it’s also delicious! The thinly sliced radishes, carrots, and fennel make it a departure from the ordinary.
This salad is full of energizing, alkalizing ingredients like watercress, bell pepper, sprouts, radishes, avocado, and cucumber. Plus, it’s very tasty. You’re going to love the easy dressing that takes seconds to make in a blender.
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GET OFF YOUR ACID!