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Winter Salad with Quinoa, Avocado, Blood Orange, Pomegranate, Bulgur, Hazelnuts on blue Background

Chillier weather means more substantial meals—including salads. Customers look for earthy flavors with sweet, sour, and salty accents using popular fall ingredients prepared in delicious ways.

  • Hearty leaves. Fortify leafy greens like spinach, arugula, and kale with colorful, roasted vegetables and fruits such as beets, Butternut squash, grapes, potatoes, and carrots.
  • Ancient grains. Give salads more heft by tossing with cooked quinoa, wild rice, bulgur wheat, farro, and fonio. These nutrient-rich starches add nutty notes and color contrast.
  • Protein toppers. Turn a side or appetizer salad into an entrée with the addition of grilled chicken or salmon, charred steak, hard/soft boiled eggs, or stir-fried mushrooms.
  • Caramelized produce. Autumn highlights should include fruits like apples, pears, quince, and persimmons and vegetables such as sweet potatoes, winter squashes, and x. Pair these sweet treats with bitter greens like frisée and arugula and offset with nuts and cheeses—especially blues!


  • Hearty leaves: RSS Harvest Crisp Blend, RSS Heritage Blend, RSS Baby Spinach, RSS Chopped Collard Greens, RSS Shredded Kale, and radicchio.
  • Ancient grains: Red quinoa, farro, amaranth, wild rice, fonio, bulgur wheat, couscous, buckwheat, and chia seeds.
  • Protein toppers: Grilled chicken, blackened fish, fried garbanzo beans, seared ahi, shredded duck confit, and prosciutto bits.
  • Caramelized produce: MFC Apples, MFC Pears, RSS Pineapple Chunks and Spears, MFC Fennel, RSS Carrot Coins, cranberries, pomegranate seeds, persimmons, quince, sweet potatoes, and winter squashes.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.