Early Fall Salads with Pomegranate Seeds, Berries, Dragon Fruit, Mangoes, and Okra

Fall is my favorite season and also a time for me to shift to “fall foods” that I have not had during the summer, such as apples and pomegranates. But early fall is also still warm, so I have not given up on berries and mangoes. As for vegetable salads, your choices are almost endless this time of year, so be sure to use organically or responsibly grown produce. Feel free to substitute your favorite fruits and veggies if mine are not to your liking.


Colorful Fall Fruit Salad

I decided to use cocktail glasses and took them from above the glasses, but the angle is still funky!

Utensils: Strainer, cutting board & knife, bowl and serving dishes
Prep. Time: 15 minutes
Cooking Time: None
Categories: Gluten Free, Vegan, No added sugars

Ingredients (All organic)

1/2 red or white dragon fruit*, scooped out into small pieces+
1/4 mango, peeled and sliced
1/4 cup blueberries or blackberries, rinsed and drained
1/4 cup red pear or red apple, cut into small slices or chunks
unsweetened dried coconut
chopped walnuts
Pomegranate juice to moisten (or apple or pear juice)


1. Wash strain, cut or slice fruits into small pieces, except for berries (leave whole). Add a small amount of pomegranate juice.

2. Place in ramekins or small bowls or cocktail glasses. Garnish with coconut and/or chopped walnuts.

3. Serve at room temperature or place in ‘fridge until ready to serve.

+ I recently posted a recipe with dragon fruit. Just type dragon fruit into the Search Box on Home Page.


Triple Greens & Veggies

Utensils: Strainer, cutting board & knife, bowl and serving dishes
Prep. Time: 15 minutes
Cooking Time: None
Categories: Gluten Free, Vegan, No added sugars


Organic watercress, baby spinach, and red-tipped Romaine lettuce (= to about 2 cups), washed and dried
3-4 green or red okra*
Scallions, washed, roots and dark green stems removed, then sliced lengthwise or into small circles crosswise
Shredded carrot (off-white, orange or purple)
Dressing of your choice (I made a Hold-Your-Horses dressing from a previous posting because the tofu base gives me a source of protein. (Just type Hold Your Horses Dressing into the Search Box on the Home Page)
Optional additional items: slivered fennel, olives, walnuts


1. Place lettuces in a large bowl. If the cress still has roots, remove. If not using the salad right away, rip the lettuce leaves by hand rather than cut with a knife. (Doing the latter means the greens will turn brown around the cut edges sooner.)

2. Wash and slice okra crosswise, to expose the pinwheel pattern. Add to bowl.

3. Wash and shred the carrot and add to the bowl. Toss with your favorite dressing and serve immediately or place in ‘fridge for later use without dressing. Garnish with sprouts after tossing with dressing.

*Okra raw is very tasty, a little like cucumber. Since many people avoid okra because of it slimy texture when cooked, most of us don’t know that eaten raw, it is quite delicious! Here is some info on okra that might convince you to try it raw:

The amount of nutrients you find in a portion of okra makes it the kind of food you would want to include in your meal plans. For example, one cup contains 3.2 grams of fiber that is about an eighth of a person’s daily needs. Sufficient fiber content is essential for the effective working of the digestive system. This same serving of okra also delivers 82 mg of the calcium the body needs for good bone and teeth health. In addition, you find it also contains 1.9 gram of protein and just 32 calories. These are just a few examples of its high nutritional value. (Quoted Source: https://facty.com/search/?term=Benefits%20of%20Okra)

Solstice Salads: Winter Jewels

During the winter months, I add more root veggies to my dishes. The lighter salad greens  are replaced by darker greens and the veggies are hardier. I also like to use the jewel-toned veggies to brighten up the table, since the landscape outside is somewhat barren. At least my table is colorful, reflecting some of the colorful leaves of fall, my favorite season. (My next posting on the 21st is for the Solstice, where I talk about the beauty of leafless trees.)

The first dish uses roasted butternut squash as a main ingredient. (I had a similar salad at a restaurant a few weeks ago and realized that diced or chunky squash could be used as a main ingredient, but if cut smaller could be used as gluten-free croutons, or maybe “squotons.”)

The second dish uses purple cabbage, joined by yellow beets and orange carrots for a jewel of a salad. Both can add colorful to your holiday meals. Enjoy!


Roasted Butternut Squash Salad

Utensils: Cutting board and knife, baking pan, bowl for tossing and a serving platter
Prep. Time: About 20 minutes with pre-roasted squash
Cooking Time: About 20-30 minutes for squash
Categories: Vegan (V), No Sugar Added (NSA), Gluten-Free (GF)

Ingredients (Organic if available)

one cup roasted squash, cut in chunks for main ingredient or diced for croutons (Can be roasted the day before or earlier in the day.)
(Note: I used squash chunks already peeled and cut into larger pieces*)
1/2 cup broken pecans or walnuts—optional
1- 2 Tbl. coconut oil or ghee for tossing squash
a few slices of (watermelon) radishes
red cabbage cut into large pieces, the same size as you would use for lettuce, about 8-10   pieces
1/4 ripe avocado, sliced
2-3 tsp. olive or macadamia or sesame oil for tossing
microgreens or jar sprouts
kosher salt (and black pepper, optional)

Roasted Squash with Pecans


  1. Toss squash with coconut oil or ghee and bake in a 350 degree oven until squash can be pierced easily with a fork. You will need about 30 minutes for larger pieces and 20 minutes for crouton-sized pieces. (Also, feel free to toss also with herbs of your liking, such as curry powder, Italian herbs, or rosemary and thyme.) If you do this the day before, place cooked squash in fridge, covered. If at meal timer, cool in fridge while assembling other ingredients. (Add pecans or walnuts during last 10 minutes, if using.)
  2. Wash and cut or slice other veggies: cabbage, radish, and avocado. Place in a large bowl and toss with olive and a pinch or two of kosher salt (and pepper, if using), mac nut oil or sesame oil. Add cooled squash pieces and toss again.
  3. Place the salad on a serving platter, add sliced avocado and garnish with microgreens or jar sprouts (ex, alfalfa, clover, radish,  etc.)Serves 2 to 4, depending on what else is on your menu.
    : If using the smaller squash as croutons, you can add them at the very end instead of tossing with the salad and eliminate the micro greens or sprouts, since the croutons will be the garnish.


Pickles & Cabbage Salad

Utensils: Cutting board & knife, scrub brush for veggies, small bowls, hand grater or food processor, serving platter
Prep Time: 15 minutes
Cooking Time: None!
Categories: Vegan (V), No Sugar Added (NSA), Gluten-Free (GF)

Ingredients (Organic if available)

1/2 of a small purple cabbage, grated finely (about 1 cup)
1/4 of a yellow beet, scrubbed, peeled and grated finely
1 orange or yellow carrot, scrubbed and grated finely (if organic, keep skin on)
1 (purple daikon) radish, washed, peeled and sliced and/or two or three wedges of watermelon radish if available
1 dill pickle (I use Bubbies made without vinegar), cut into bite-sized pieces
sunflower seeds for garnish (optional)
Kosher salt (pinch)
2-3 tablespoons organic olive oil or (toasted) sesame oil

1. Wash and grate the cabbage. Place in a small bowl. Scrub and grate all the root veggies except radishes. Cut separately and place in separate bowls.
2. Wash and cut radishes into circles or wedges and place in a  small bowl.
3. Dice the pickle and place in a bowl.
4. To assemble the salad, spread grated purple cabbage on the plate in a circle form. Then add grated yellow beet on top, but leave a rim of purple from the cabbage. Next, add, grated carrot,  leaving a rim of the beet. Finally, sprinkle the diced pickle over the grated veggies.
5. Add slices or wedges of whatever radishes you are using. Add a pinch of Kosher salt. Sprinkle olive oil on all the veggies. Do not toss. The person eating the salad can toss the different veggies together on his or her plate.

Serves 2-4 depending on what else is on the menu. (I ate half for my dinner.)

P.S. The recipe posting before this featured potato pancakes (latkes) and I promised I would report back when we made them, because I was going to try to make sweet potato latkes. I did, adding an egg because sweet potatoes are not as wet as white potatoes when they are grated. The result was  a cross between a sweet potato omelet or scrambled eggs with grated sweet potatoes. I’ll stick to white potatoes!


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