Beets and goat cheese is perhaps our favorite power couple of the food world, which is the appeal of this simple salad. If you disagree, you can beet it (okay, we'll see ourselves out).

Serves: 2

Ingredients:
2 bunches beets (about 12 small beets, 2 cups cooked)
1/2 teaspoon extra virgin olive oil
2 tablespoons fresh orange juice
2 teaspoons real maple syrup
1/4 cup goat cheese crumbles (or more, to taste)
1/3 cup pecans, chopped
Salt and pepper, to taste

Directions:
Preheat the oven to 425 F. Line a rimmed baking sheet with a sheet of aluminum foil. Wash and peel the beets. Trim the ends, then cut into roughly half-inch cubes. Place in the center of the aluminum foil sheet. Drizzle olive oil over top and season with salt and pepper. Toss to coat. Take a second sheet of aluminum foil and place it on top of the beets. Seal all four edges of aluminum foil together creating a tightly sealed packet.

Roast beets in the foil packet for about 30 minutes, until beets can be pricked with a fork (you can unseal a tiny corner to check). Remove from oven and open packet, allowing the steam to release. Scoop the beets into a medium sized bowl.

In a small bowl, whisk together the orange juice and maple syrup. Pour over the beets and let sit for 10 minutes. With a slotted spoon, spoon the beets onto a rimmed plate or bowl. Top with half the chopped pecans and goat cheese crumbles. Toss to combine, allowing the goat cheese to melt slightly. Top salad with remaining cheese and pecans. Serve immediately.

Image via stephinthyme.com

Because there's really no wrong time for a kale salad -- especially when it's decked out with crisp fall apples and smoky roasted cauliflower.

Serves: 3 to 6

Ingredients:
1/2 head cauliflower, florets removed
3 teaspoons extra virgin olive oil, divided
1 bunch kale, center ribs removed and finely chopped
1/4 medium red onion, very thinly sliced
1 apple, thinly sliced
1/2 lemon, juiced
1/4 cup raw pumpkin seeds
1/4 cup golden raisins
1/3 cup shaved ricotta salata
Kosher salt to taste
White pepper to taste

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 tablespoon fresh lemon juice
1-1/2 teaspoons pure maple syrup
Kosher salt

Directions:
Preheat your oven to 425 F. Line a baking sheet with parchment. Arrange the cauliflower on the prepared baking sheet and drizzle with two tablespoons of olive oil. Sprinkle with kosher salt and pepper and toss to coat. Roast for 20 to 25 minutes, turning the florets halfway through, until tender and lightly browned. Let cool to room temperature.

Place the kale in a large mixing bowl. Drizzle with the remaining olive oil and add a pinch of salt. Massage the oil and salt into the kale leaves, until the kale darkens and becomes tender, and set it aside.

In a small bowl, whisk together all the ingredients for the dressing. Add the red onions to the bowl with the dressing and let them soak for 10 minutes. Place the apples in a separate bowl with the lemon juice. Toss to coat. This will keep your apples from turning brown.

Heat a small sauté pan over medium heat. When hot, add the pumpkin seeds and toast for two to three minutes, shaking the pan occasionally, until they're lightly brown. Remove from the heat and let cool slightly.

Assemble your salad: Combine the roasted cauliflower, apples, toasted pumpkin seeds, raisins and half of the ricotta with the kale. Add the dressing and red onions, and toss to combine. Top with the remaining cheese and serve.

Image via domesticate-me.com

Farro's like quinoa's underappreciated cousin. It's got just as much fiber and protein for the same number of calories. And this ancient grain gives this salad enough heft for it to serve as your main course.

Serves: 3 to 4

Ingredients:
3/4 cup dry farro, prepared according to package directions
1-1/2 cups water
1/4 tsp salt
1 cup pomegranate seeds (from 1 pomegranate)
1/4 cup dried cranberries
1/3 cup walnuts, toasted
2 cups baby arugula

Dressing:
3 tablespoons chopped shallot
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt

Directions:
Prepare farro according to package directions. Set aside to cool. Meanwhile, place all dressing ingredients in a blender, and blend until completely smooth. Set aside.

Place walnuts in a small pan over medium heat. Toast until fragrant, about 10 minutes. You can also toast them in the oven at 350 F. Place them in a large bowl. De-seed the pomegranate. Add pomegranate to the bowl with walnuts. Add the cranberries, arugula, cooked farro and dressing. Stir to combine. Serve over more arugula if desired.

Image via hummusapien.com

Bowls: Not just for broths and stews. We guarantee this warm, filling salad will comfort you just as much as your favorite chicken noodle soup.

Serves: 4 to 6

Ingredients:
1 cup uncooked quinoa, prepared according to package directions
3/4 pound Yukon Gold potatoes, chopped into half-inch chunks
1 pound fresh green beans, trimmed and chopped into one-inch pieces
3 large garlic cloves (peel left on)
1 tablespoon extra virgin olive oil
1 cup stemmed and finely chopped kale
3 green onions, thinly sliced
3 tablespoons pumpkin seeds
Sliced avocado

Dressing:
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon pink Himalayan salt or fine grain sea salt
Freshly ground pepper, to taste

Directions:
Preheat oven to 400 F, and line one extra-large baking sheets with parchment paper. Place the chopped potatoes, green beans and garlic cloves onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer. Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10 to 20 more minutes until the potatoes and beans are tender and golden. Watch closely during the last 10 minutes to avoid burning.

Meanwhile, cook the quinoa and prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.

Chop the kale and green onions. When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables. Trim the end off each garlic clove and push the roasted garlic out. Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat. Season with salt and pepper to taste and serve immediately.

Image via ohsheglows.com

This ain't your mama's chopped salad. Squash and pear add a wintery twist to this dish.

Serves: 4 to 5

Ingredients:
1 small butternut squash, peeled, seeded, and cut into half-inch cubes
1 Bosc pear, cored and thinly sliced into strips
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
1 pound green beans, chopped into half-inch pieces
6 to 8 cups arugula
1 cup cubed feta cheese
1/4 cup hulled sunflower seeds

Dressing:
2 tablespoons roasted hazelnut oil or extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons Dijon mustard
1 teaspoon whole dried thyme
1/2 teaspoon sea salt

Directions:
Preheat the oven to 400 F. On a large rimmed baking sheet, toss squash and pear with oil and salt. Roast for 25 minutes. Add green beans, stir to incorporate, and roast for an additional 10 minutes. Allow to cool for 10 minutes before adding the roasted vegetables to a large salad bowl, along with arugula, feta, and seeds. Whisk all dressing ingredients in a small bowl. Add the dressing to prepared salad and toss until fully combined. Serve immediately.

Image via yummybeet.com