NOTE: This is Part II of a multi-part series on throwing dinner parties. You can read Part 1: Appetizers here. Stay tuned for more!
If the appetizer course of a dinner party is designed to wake up our taste buds while keeping our stomachs from rumbling before the main course arrives, then the salad course is designed to refresh our taste buds. This is especially needed if we’ve had a very bold-flavored appetizer. But that doesn’t mean they have to be dull! The fall is an excellent time for salads, because there’s a resurgence of fresh mixed greens, but also delicious fall fruit like apples and pears.
Now, there’s an ongoing debate among foodies about whether to serve a salad before, during, or after the main course. We leave it up to the host or hostess to decide when to serve, but an interesting study found that people ate 23 percent more vegetables when a salad was served before a main course.
Let that sink while you peruse these recipes.
Balsamic Berry Vinaigrette Winter Salad: This lovely mix of greens, fruit, and cheese are balanced out with a tangy-sweet vinaigrette.
Spinach Dill Pasta Salad: Who said a salad has to only be greens, When we think of pasta salads, we usually think of picnic food, but this one couldn’t be further from that. The shelled edamame really helps pack up on protein, too! Be sure to use whole wheat pasta for maximum nutrients.
Ultimate Fall Salad: Roasted butternut squash, kale, apples, cranberries, farro, we’re in heaven with this salad. It’s both sweet and tangy, crunchy and soft. And the Pecorino Romano cheese adds just the right level of saltiness.
Tune in for more ideas on how to throw the perfect dinner party! If you want more help finding healthy eating options, schedule a visit with one of our functional medicine specialists or join us for one of our cooking classes.