As summer runs its course, farmers’ markets are at their absolute peak with both warm weather favourites and the first robust vegetables of fall. Whether it’s simply dressed kale or a hearty bowl of spinach, carrots and freekeh, celebrate the season with these superb salads.


Bloody Caesar Tomato Salad
Courtesy of Anna Olson
Serves 6

6 cups (1.5 L) tomato chunks and wedges (use a variety of colours and sizes)
3 Tbsp (45 mL) fresh lime juice
1 clove garlic, minced
¼ cup (60 ml) minced red onion
1 cup (250 ml) finely diced celery
½ cup (125 ml) diced cucumber
1 Tbsp (15 ml) drained prepared horseradish
3 dashes Worcestershire sauce
1 dash Tabasco sauce
Celery salt and freshly ground
black pepper

1. In a large mixing bowl, toss tomato, lime juice and garlic. Cover and let stand 30 minutes.
2. Strain liquid from tomatoes into a small pot. Reduce over medium heat to 2 Tbsp (30 ml). Cool. Add reduction back to tomatoes and toss with the onion, celery, cucumber, horseradish, Worcestershire sauce and Tabasco.
3. Season to taste with celery salt and pepper. Chill until ready to serve.

Roasted Beet, Arugula and Goat Cheese Salad
Courtesy of Lynn Crawford
Serves 4

2 large red beets
2 large golden beets
2 tsp (10 ml) thyme leaves
¼ cup (60 ml) white wine vinegar
½ cup (125 ml) extra-virgin olive oil, divided
2 shallots, finely diced
2 Tbsp (30 ml) lemon juice
4 oz (125 g) soft mild goat cheese
4 cups (1 L) arugula
Salt and freshly ground black pepper

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine beets, thyme, vinegar and 3 Tbsp (45 ml) olive oil. Season generously with salt and pepper. Mix.
3. Place beets on double squares of foil. Drizzle with any dressing remaining in bowl. Wrap tightly and place on roasting pan. Bake on middle rack until tender, about 1 to 1½ hours. Unwrap beets and cool.
4. To make vinaigrette, whisk shallots and lemon juice in a small bowl. Whisk in remaining olive oil in a
steady stream. Season to taste with salt and pepper.
5. When beets are cool enough to handle, slip off and discard skins. Cut red and golden beets into half moons or wedges and put in separate bowls. Drizzle with vinaigrette and season to taste with salt and pepper.
6. Divide beets onto four salad plates. Toss the arugula with vinaigrette to coat and gently mound on top of beets; crumble goat cheese on top. Serve.


Kale Salad with Hazeluts and Grapes
Courtesy of Renée Reardin
Serves 4 to 6

8 cups (2 L) chopped dinosaur kale (stems removed)
¼ cup (60 ml) extra-virgin olive oil
2 Tbsp (30 ml) fresh lemon juice
¼ cup (60 ml) sliced scallions
¼ cup (60 ml) hazelnuts, toasted, skinned, chopped
½ cup (125 ml) grapes, halved
Coarse sea salt and freshly ground
black pepper

1. In a large bowl, whisk olive oil and lemon juice. Add kale. Toss vigorously with your hands to coat. Let stand 5 to 10 minutes.
2. Add scallions, hazelnuts and grapes. Season with salt and pepper and toss again.

Carrot, Spinach and Freekeh Salad with Miso Vinaigrette
Courtesy of Kristen Eppich
Serves 4 to 6

½ cup (125 ml) cracked freekeh, rinsed
1 cup (250 ml) water
¼ tsp (1 ml) salt
1 lb. (500 g) carrots
2 Tbsp (30 ml) butter
8 cups (2 L) baby spinach
½ cup (125 ml) walnut halves, toasted, chopped
Miso Vinaigrette
2 Tbsp (30 ml) white miso paste
2 Tbsp (30 ml) hot water
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) lemon juice

1. Bring freekeh, water and salt to a boil in a medium pot; cover and reduce heat to low. Simmer for 20 minutes, or until freekeh is tender but toothsome. Fluff with a fork and set aside.
2. Peel carrots and cut into ½-inch (1-cm) coins. Melt butter in a skillet over medium-high heat. Add carrots and cook until well coated with butter, about 2 minutes. Cover and reduce heat to medium-low. Cook until carrots are tender, 5 to 8 minutes. Remove from heat 3. To make vinaigrette, whisk miso
and water in a small bowl. Add rice vinegar and lemon juice and whisk until smooth.
4. Arrange spinach on a platter. Sprinkle with freekeh and walnuts. Spoon warm carrots over the salad
and drizzle with miso vinaigrette.

Bulgur, Cranberry and Zucchini Salad with Citrus-Sumac Dressing
Courtesy of Dan Clapson
Serves 4 to 6

1½ (375 ml) cups water
½ tsp (2 ml) salt
¾ cup (175 ml) medium bulgur
¾ cup (175 ml) dried cranberries
1 Tbsp (15 ml) olive oil
½ small red onion, thinly sliced
2 cups (500 ml) cooked chicken meat, loosely chopped
2 cups (500 ml) parsley, finely chopped
1 cup (250 ml) green beans, trimmed, sliced ½-inch thick
1 medium zucchini, halved lengthwise, thinly sliced
½ cup (125 ml) feta, crumbled
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 Tbsp (30 ml) olive oil
2 tsp (10 ml) sumac
1 tsp (5 ml) white wine vinegar
½ tsp (2 ml) ground black pepper
¼ tsp (1 ml) salt
¼ tsp (1 ml) cayenne pepper

1. Bring water and salt to boil in a medium pot on high heat.
2. Add bulgur, reduce to heat to medium and cook until wheat has absorbed liquid and is al dente, about 10 minutes.
3. Transfer to a large bowl. Add cranberries and olive oil. Mix well with a spoon. Let cool for 15 minutes.
4. Add remaining salad ingredients to bowl. Toss well to combine.
5. To make dressing, whisk all ingredients in small bowl. Pour over salad. Toss until everything is well coated.
6. Refrigerate at least 30 minutes. Toss again before serving.


Tabletop Top Photography: Ronald Tsang. Food Styling: Michael Elliott. Prop Styling: Carolyn Souch. Creative Direction: Jessica Hotson.

Get more recipes and entertaining ideas here: The Kit’s Fall Guide