As the leaves start to turn orange, yellow, and red, Autumn presents a hearty bounty. Fresh fennel, pears, parsnips, Brussel sprouts, figs, and squash come into their own during these cooler months and will make salads bright and fresh, warm and hearty, no matter if your salad is a main dish or an accompaniment. The addition of raw or roasted nuts, seeds, little jewel-toned bites of mixed dried fruit, and spicy rice crackers bring that extra crunch & color to these local, leafy recipes. Enjoy!