Hello, Fall Tossed Salad! When cucumbers and tomatoes are no longer in season, you might find yourself feeling a little less inspired to make tossed salads. To keep things interesting during the colder months, I highly recommend making homemade mung bean sprouts. The process is easy but does take forty-eight hours for the beans to sprout. Once you have fresh sprouts and a few Vinegar Home strategies up your sleeves, you can pull together this salad—or a creation of your own—any night of the week.

3 Tips & Strategies for Quick Fall & Winter Salads:

• When you bring root vegetables (such as turnips, radishes, and kohlrabi) home from the market, or get them in your CSA, try prepping them right away. Having them prepped and ready to eat raw or cooked will encourage you to use them readily. 

• Keep your kitchen stocked with a variety of nuts and seeds, so you’re ready to add crunch, flavor, and protein to any dish. If you haven’t done so already, make sure you’ve checked out the Vinegar Home Kitchen Staples Checklist to create a custom grocery list that will work for you and your household.

• It’s nice to have a simple vinaigrette at the ready. Pull it out of the refrigerator while you’re chopping the vegetables to allow it to warm to room temperature. Homemade vinaigrette’s can typically be stored in the fridge for up to a week. 

Fall Tossed Salad Ingredients

local mixed greens

scallions, sliced 

hakurei turnips or other sweet root veggies, cut in match stix

carrots, grated

homemade mung bean sprouts

everyday stovetop croutons

pumpkin seeds, pepitas, or nuts

Toss salad ingredients together with Vinegar Home’s basic balsamic vinaigrette, or drizzle with olive oil and balsamic vinegar. Season with salt and pepper as needed.