This makes a delicious and filling lunch. Whenever we roast butternut squash or even cubed sweet potato to go with dinner, I put aside some to use in my salads. This salad is very versatile, you can add what you'd like.

I wanted to make a simple and healthier Autumn-style salad. I also like the combination of persimmon and yogurt, so here's another variation with sweet potatoes.This recipe was quite well-received, so I'm adding these notes:*I updated the amounts of raisins and walnuts. With this amount, it should be about 34 kcal per serving.For Step 2, watch over the potatoes and adjust the heating time accordingly. Add as much maple syrup as you like. (The sweet potato and persimmon are already naturally sweetened). I used raisins when I combined the ◎ ingredients, then also used some for garnishing. Increase the amount of mayonnaise to your liking. For 2 servings. Recipe by rose12

I made this because I like the combination of fruit and meat.It's also nice made with other fruits, such as apples or pears. Recipe by Osekkusan

A warm crunchy salad that’s lovely on it's own as a side or with a bit of feta or salmon.The dressing will jeep in the fridge for a few days.

This is a team effort meal! My partner isn't a big salad eater, unlike myself, so I inquired what his dream salad would be. Thus the Go Team! Salad was created. This salad is interchangeable: You can add more fruit, add dressing, add a different cheese, whatever you want! Get creative!

A simpler, Western version of the Indian-style rice salad that I previously posted, with a fresh combination of herbal, fruity, and nutty tastes. A good use for that cold rice sitting in the back of your fridge. Since I think I entered this in the dorm room contest, I'll say that the total cost of ingredients is about two US dollars.

Quick summer side dish. You can nibble on it with a fork or eat it with pita bread. I got the main idea from Moroccan cuisine.

I wanted to eat an easy, yet nutritious kabocha squash salad that could be a bread filler, salad or dessert.Combining yogurt and dried fruit the night before makes the dried fruit nice and moist and the yogurt will taste just like cream cheese the next day.If you don't have enough time, you can just let them sit for 1-2 hours.Dried fruit and kabocha are naturally sweet, so I recommend using unsweetened yogurt. Recipe by Naruparu mama

Some people use tomato , but I believe tomatoes give theirjuice and become mushy , you can not keep in the fridge for more than a day or so. This recipe belongs to a very good friend of mine , who owns a Turkish restaurant in New Jersey . " Istanbul Grill" hope you like it.

This is one of my family's favorite salads.Use well-chilled pears and vegetables. For 4 servings. Recipe by Cookie shiasu

If you enjoy the sweetness of dates you HAVE to try smashing them in a pan and frying them until they’re charred and beautifully crispy.They pair perfectly with some bitter leaves (which are in season right now!) and the tang and nuttiness of pecorino romano!Give it a try!

Indonesian spicy fruits salad