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:
Farro - I love adding farro to salads because it gives a little extra chew.
Bulgur - We have smaller bulgur on hand for tabbouleh and large bulgur for salads. It’s also great to add to soups.
Couscous - Great for salads or soups, and super quick to make.
Quinoa - There’s an incredible quinoa salad in Come Hungry. That alone is reason to always have it on hand.
Rice - We eat rice all the time, with takeout or made from scratch. Using leftover rice is one of my biggest tips to creating filling lunches the next day. All you need to do is cook it together with some veggies (this one with sautéed bok choy is one of my favorites).
Pasta - Of all shapes and sizes! Spaghetti is such an easy weeknight crowd-pleaser.
Roasted Squash & Bulgur Salad
This is a great salad to make as the seasons change. Pattypan squash is a tender, mild squash, so if you have zucchini instead, it’s a great swap. Tossing the roasted veggies with the rest of the ingredients while they’re still hot lets the flavors bloom and blend together perfectly.
Fall Grain Bowl
This is one of my favorite salads to make when the temperatures drop. The quinoa gives you protein and it’s great with an egg on top—the yolk combines with the dressing to make an incredible sauce. Use any leafy green you like (this one has baby kale, you can use arugula or spinach, too). It would also be great with leftover roasted veggies from last night’s dinner!
Squash & Rice Bowl with Tahini
I use this basic formula for a lot of different meals: 2 parts veggies, 1 part grain, 1 drizzle of tahini. If you’ve made the roasted broccoli & cauliflower salad in Come Hungry, you know how delicious this combination is. Use whatever squash you love, serve it with warm rice, and top with creamy, garlicky tahini. Toss a few herbs on top if you have them. It’s the perfect fall meal.
