I wanted to try out a different way to eat chrysanthemum leaves.Even though it's eaten raw, there's no bitterness.The walnuts are optional. Sometimes I eat this with only persimmons. It tastes good an hour or so after tossing the ingredients together, so when making it as a dinner item, prepare it first to chill in the refrigerator.Use the chrysanthemum leaves for salad and the stalks for sukiyaki so that you don't waste anything. For 4 servings. Recipe by Chibimomoyu-min

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

This is a Russian and Ukrainian speciality. When I stayed in Russia, I loved this salad and I often ate it. I happened to get beetroot, so I decided to have this for the first time in a while.Cook the beetroot and potatoes whole. You can remove the skin easily after cooking. You can also use onions or carrots. Drain the pickled herrings well. Recipe by Nashi-

I made this salad as I wanted something healthy, quick and fresh.

I love carrot salad. So, I mixed in some ingredients that I thought would go well with it.I used green apples in this recipe. Apples from England are only about the size of your palm, but if you use Japanese apples, use 1/3-1/2. Recipe by KT121

"Rübensalat" This is a recipe from Sachsen - Anhalt in Germany . They made up for the times when there was not much meat to bring colour and variety onto their tables with vegetables.

Fresh fruit salad bathed in a sweet and tangy dressing is an actual dessert than a salad.Fruit salad is a favourite dessert, salad and even a snack in Pakistan. It is a must have for iftars.This fruit salad is made with fresh fruit that is available. It can be made with canned fruit also.The dressing is something else. Usually fruit salad served in Pakistan is drenched in juice, chaat masala and lemon juice. Or it is served with some sort of creamy sauce or custard.Here I used fruit yogurt with mayo to make the dressing. You can use any flavoured yogurt.it is the perfect sweet treat when you have some fruit you need to use up, or you’re trying to keep things simple. It’s creamy and sweet and absolutely delicious! Plus it takes all of 10 minutes to throw together.

This salad just like appetizers just simply deliciously

Julienne apple and carrot with yoghurt dressing. I like to have this fruity and crunchy summer salad with baked chicken, grilled salmon, fresh greens, sandwiches and so on. I used cottage cheese this time but I also like it with feta cheese on top!

My parents-in-law harvest plenty of cauliflower, so I came up with this.If you want to dress it up, add boiled shrimp. Be sure to thoroughly drain the water from the cauliflower.Also try this with broccoli. For 4 servings. Recipe by Shuumiri

This is a delicious mozzarella salad that uses a fruit in season in the fall instead of tomatoes.Use a firm 'seedless' type persimmon. If the persimmon is too ripe and soft, it'll be hard to slice. This is lighter tasting than a tomato caprese, and fits well into Japanese meals. For 3 to 4 servings. Recipe by Annzoo

It's my dad's favourite salad