How to Build an Autumn Salad

20 Minutes | 4 Servings | Spring

Build a flexible autumn salad with local fresh produce by following this formula:

BASE OF GREENS + SEASONAL PRODUCE + PROTEIN + TEXTURE + DRESSING

Base: Greens (4 cups total)

Use 4 cups of one or mix and match from this list of seasonal greens.

• Leaf lettuce

• Spinach

• Romaine lettuce

• Mixed salad greens

• Arugula

Color: Seasonal Vegetables or Fruits (1-2 cups)

Use one or mix and match from this list of spring vegetables. In the summer in Central Oregon, expect to find these at farmers markets, farm stands, and local sourcing grocers.

• Winter Squash

• Beets

• Parsnips

• Kohlrabi

• Carrots

Satisfaction: Optional protein (1 CUP)

Add some protein to the salad to make it more filling and nutritious. You can find local meat from ranchers at farmers markets, farm stands, or grocers, or use one of these options:

• Hard boiled eggs

• Canned meat

• Tofu

• Beans

Texture: Add-ins (1/2 cup total)

Add a little texture with something extra!

• Nuts or seeds

• Cheese

• Cooked grains

• Dried fruit

Greens at Central Oregon Locavore

Carrots at the Bend Farmers Market

Build a Salad Dressing:

1 Part Acid + 3 Parts fat + Salty/Sweet + Flavor Accent

1 Part Acid (2 Tbsp)

Use one of these options to add brightness and acidity to your dressing

• White vinegar

• Balsamic vinegar

• Apple cider vinegar

• Lemon juice

• Pickle juice

3 Parts Fat (6 Tbsp)

Use these to add creaminess, satisfaction, and consistency to your dressing.

• Avocado oil

• Vegetable oil

• Olive oil

• Mayo

• Plain yogurt

Salty and Sweet (2 tsp)

Salt enhances the flavors of everything in your bowl, while sweetness balances acidity.

• Salt

• Soy sauce

• Sugar

• Honey

• Jam

Flavor accents (1 tablespoon fresh 2 tsp dried)

Add some fresh herbs from a local farm for some fresh, green zestiness!

• Fresh or dried herbs

• Seasonings

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