Writer and Photographer Mackenzie Piccaretto
Hearty salads for cooler nights.
There’s a time and a place for everything, even food. Ice cream sounds ideal in the summer, while soup fits perfectly into a snowy winter afternoon. So this particular stretch of warm days but nights where the temperature plummets in upstate New York is a tricky one. Which leaves us wondering what we can eat that will satisfy.
The solution: warm salads! They are the best of both worlds and act as a bridge between seasons, while using up all that seasonal produce. Thankfully, my weekly food share with The Good Food Collective goes year-round so I’m able to cook with local, seasonal food as much as possible. Most of the produce in these recipes can be found at your local farmers market or at farm stands around the region.
I love to make these large, hearty salads. They’re interesting enough for entertaining a group, but still simple enough for a solo dinner at home. Two out of three of these recipes are just as good when served chilled, perfect for when we get those unexpectedly warm autumn nights.
Mackenzie Piccarreto is an Integrative Heath Coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring. And that dark chocolate is absolutely necessary for good health.
RECIPES
Kale Salad with Squash and Pomegranate Seeds
Recipe and Photography by Mackenzie Piccaretto
Honey-Mustard Vinaigrette
Recipe and Photography by Mackenzie Piccaretto
Farro Salad with Apples and Walnuts
Recipe and Photography by Mackenzie Piccaretto
Escarole with Fennel and Parmesan
Recipe and Photography by Mackenzie Piccaretto
