Fall is the time of year when food gets heavy. After a summer of light dishes to prune the beach bods, it's now time to wrap up warm and squirrel away some of the heartier nosh in preparation for the long, dark winter. But our friends over at The Year in Food do salad just right for fall.
Kimberley Hasselbrink, the blog’s creator, manages to make salads a magnet for flavor and genuine seasonal representation. She rewards us with gorgeous editorial-esque shots of produce and affectionately executed dishes, and her recipes lean on leafy greens and rustic mashups that fit and fuel our every need for whole food recipes in an unexpectedly hearty way.
This delicata squash salad with roasted potatoes and pomegranate seeds proves that roasted potatoes are not just reserved for Salad Nicoise. Bring on the roasted things in salads.
(Revised by Ross Gardiner on 10/16/2014)