Fall Salads to Make on Repeat

with the grains I always keep stocked

Today’s salads are perfect for when the weather gets a little chillier and you want a hearty, filling salad that doubles as a meal. They tend to be more of a lift because you have to cook something, but it’s worth it. (And as a shortcut—use leftover rice from the night before.)

Grain salads are the answer to so many things you regularly request from me. They work as a veggie-packed side, can easily be packed the night before for lunch, and can be modified to make everyone happy.

Just like other salads, ratios are so important for creating a great grain salad: 40% grain, 50% greens and veggies, and 10% salty bite. Feta is a great addition to grain salads because it adds a creamy and salty element. You can add crunch if you want, but the grain gives that additional texture so you don’t need it.

Today I’m sharing a few of my go-tos as the weather gets cooler, each using a different grain so you can try out a variety. Don’t forget—adding an egg or your favorite protein is another great way to make it more filling.

Here’s what’s on the menu this week:

• The grains I always have on hand

• Roasted Squash & Bulgur Salad

• Fall Grain Bowl

• Squash & Rice Bowl with Tahini

PS - I couldn’t wait til Saturday to share this. I just discovered the jewelry brand Electric Picks and love it. Got two necklaces (one chain and one charm) plus this ring.

Grain Pantry Staples

Here are the grains I keep in my pantry at all times: