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    You are here: Home / Recipes / Menu / Salads / Farmers Market Salad

    Farmers Market Salad

    Feb 18, 2020 · 16 Comments

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    Get all the very best local and seasonal produce at your farmers market and create your very own farmers-market-salad-adventure! What is local and seasonal obvi changes based on where you are and when! This is more of a blueprint than a recipe, to empower you, so you too can make your very own customized farmers-market-salad-adventure!!!

    farmers market salad ingredients, all raw and un-prepped.
    farmers market haul

    This blueprint/idea for this farmers-market-salad-adventure goes like this: go to the farmers market, get all the veggie/produce goodness that tickles your fancy, prep it all (most likely separately), arrange it on a board/tray/baking sheet, serve it alongside of a bowl of greens, either dressed or with the dressing on the side (it’s a personal preference kinda thang thinks me. But if ya prefer dressed then only dress right before serving) and voila! There ya have your make-your-very-own-farmers-market-salad adventure! All add-ons are welcome too!

    Why this Farmers Market Salad Recipe Works

    • Easily adaptable! If it’s a seasonal fruit or veggie, it can be part of this salad idea/recipe!
    • Serving size is flexi! Quantity can easily be halved or doubled or quartered or quadrupled… ya get the idea.
    • Can be an appetizer or the main meal! Make the salad as light or as hearty as you’d like!
    • Celebrates the best of the season’s bounty! Fruit and veggies, at the peak of their season, are busting with their very best and juiciest flavor!
    • Doubles as a center piece! It’s a salad meant to be shared and fawned over… a delight for the eyes and mouth!

    It’s the salad that can be anything you want it to be!!! But I’m asking that ya get the very best quality of seasonal ingredients that you can! Because they’re the stars of this salad!

    I’ve made this salad as a finger food app to welcome my dinner party guests and also as the main course when I had just one or a few folks over. I’ve also had this be the entire dinner. Prefer to serve it as a side? That works too! It can be the star of the meal or play a supporting role. Either way… it will delight and SHINE!

    What is a Salad Anyways?

    The dictionary definition is: a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.

    Platter filled with rainbow baby sized root veggies; radishes, beets, kohlrabi, carrots and Romanesco.

    Produce can steamed, grilled, roasted, sautéed, sliced, diced, minced, raw, cooked, you name it! Served spicy or salty or plain or warm or cold. It’s a mix n’match salad produce party kinda situation.

    We want a mix of textures and flavors. Some with be soft, some will be crunchy, some will be chewy, and some will be somewhere in between it all.

    Want some dairy? Add cheese! Want some sweetness? Add fresh or dried fruit! Want some animal protein? Add soft- or hard-boiled eggs, prosciutto or other cold cuts, chicken, steak, ya name it! Want some grains? Add ‘em too! Beans! Go for it! Especially like if these look like these Scarlet Runners below. It’s your own salad adventure and all is fair game! I suggest always finishing with a bowl of greens filled with fresh herbs and a dressing with some bright acidic tang (not pictured in the final farmers-market-salad-adventure shot).

    up close shot of dried scarlet runner, to be used in a farmers market salad
    scarlet runner beans

    Stoked to make your very own customized version, based on what looks best at a farmers market near you?!?!  Good! Now let’s play at the farmers market and make this adventure-of-a-salad-situation!

    How to Make this Farmers Market Salad Recipe

    I’m going to wall you though the version I just made, step-by-step. This was a winer version in LA. Think lots of root veggies at the market this time of year, brassicas, still some berries cause its SoCal, and spring alliums cause SoCal too.  I share lots of other variations of this blueprint/idea/recipe I’ve done throughout the seasons via images. Hope it inspires ya to go to the farmers market, with a blueprint, and make your very-own-customized-farmers-market-salad-adventure!!!

    YAYA for eating local and seasonal!!!

    The recipe is to share how I prep/cook everything. You can make the prep as involved or as simple as you want it to be. Generally, serving the produce raw (which I do more around summer) makes for easier prep.
    The farmers market bounty I started with is on the left and the finished farmers-market-salad-adventure on the right. Not all produce made it to the ingredient shot (dear teeny tiny baby butternut squash, artichokes, romanesco and avocados; I love and appreciate you very much. Please do not take not making your way onto my ingredient shot personal in any way 🙂 and the sprouted broccoli on the left was part of the farmers market haul but for a different dinner and didn't make it's way onto the finished farmers-market-salad-adventure.

    farmers market salad ingredients, all raw and un-prepped.
    farmers market haul
    Farmers Market Salad Adventure all done and on a baking sheet. Overhead shot.
    farmers-market-salad-adventure!

    Starting at the top left we have: flowering broccolini, purple Brussels sprouts, baby carrots, purple baby artichokes, radishes, spring onions, purple cauliflower, red little gems, pink potatoes and garlic.
    To note: not all the bounty made it onto this board. This image was taking on a baking sheet and was the exact sheet I used to serve the final dish. Yep a baking sheet. No fancy pants tray required.
    Let’s check out all the steps that went into making it along the way.
    Roast the butternut squash:

    butternut squash, with honey and olive oil, ready to go in the oven and used in the farmers market salad
    pre-oven
    up close shot of butternut squash prepped to be roasted and used in the farmers market salad
    I roast all of them cut side up

    I roast them all cut side up... just flipped one over for the pic!

    roasted butternut squash, just out of the oven to be used in the farmers market salad
    all done
    butternut squash, some cut side up and some cut side down, post being roasted in the oven to be used in the farmers market salad
    roasted with butter, maple syrup and chili flakes
    overhead shot of roasted butternut squash on a baking sheet to be used in the farmers market salad
    YUM!

    Up next: roast the spring onions in lots of olive oil, salt and pepper. Used this spring onion flavored olive oil in the dressing.

    spring onions on a baking tray to be used in the farmers market salad
    look at these beauties!
    spring onions with olive oil, salt and pepper on a baking tray to be used in the farmers market salad
    roast with olive oil, salt & pepper
    overhead shot of a baking sheet with springs onions just out of the oven with olive oil, salt and pepper to be used in the farmers market salad
    all done!
    up close shot of spring onions roasted and just out of the oven to be used in the farmers market salad
    love these beauties!

    Up next: baby carrots! Mine were truly teeny tiny baby and I left them whole, with their green tops and roasted with olive oil, salt and pepper. And yessss... leaves these green tops on. too! They are totally edible and delicious. As are the green tops of all root veggies!

    raw baby carrots on a baking sheet to be used in the farmers market salad
    into the oven they go
    raw baby carrots with olive oil, salt and pepper on a baking sheet to be used in the farmers market salad
    with olive oil, salt and pepper

     

    roasted baby carrots, just out of the oven, overhead shot to be used in the farmers market salad
    all done!
    baking tray with roasted baby carrots, flaky sea salt and pepper to be used in the farmers market salad

    Up next: roast pink potatoes! But any color of potatoes will work. I thinly sliced these and roasted with olive oil, salt and pepper.

    up close shot of pink potatoes thinly sliced on a cookie sheet with olive oil, salt and pepper to be used in the farmers market salad
    love the color!
    baking sheet with pink potatoes thinly sliced, overhear shot to be used in the farmers market salad
    roast with olive oil, salt and pepper

     

    Overhead shot of a baking sheet with thinly sliced roasted pink potatoes, to be used in the farmers market salad
    all done!
    Up close shot of pink potatoes all roasted, just out of the oven, to be used in the farmers market salad
    and perfectly crispy

    Up next: roast brussel sprouts. I roasted them all cut side down. Just flipped them for the pic!

    raw Brussels sprouts cut in half on a baking sheet to be used in the farmers market salad
    roast with olive oil, salt and pepper
    up close shot of raw Brussel sprouts, cut in half, some cut side up and some cut side down to be used in the farmers market salad
    love the purple sprouts!
    brussels sprout all arranged cut side down on a baking sheet to be used in the farmers market salad
    I roast them all cut side down

     

    up close shot of brussel sprouts just out of the oven to be used in the farmers market salad
    all done!
    brussel sprouts just out of the oven, all roasted and overheard shot to be used in the farmers market salad

    Up next: sauté radishes. These I cut in half lengthwise, left the green tops on sautéed with olive oil, butter salt and pepper and added a splash of vinegar and topped with za'atar. And yessss... leaves the green tops on! They are totally edible and delicious.

    radishes getting ready to be sautéed to be used in the farmers market salad
    getting ready to sauté
    side angle shot of raw radishes in a little skillet to be used in the farmers market salad

    sauteed radishes in a skillet with za'atar, overhead shot to be used in the farmers market salad
    Up next: braise then roast the broil cauliflower and romanesco. This was the most involved veggie since I chose to  braise in some white wine goodness then roast on high heat and finish under broiler for that perfect char. Such an involved brassica process is not necessary.

    purple cauliflower and romensco in a cast iron skillet, pre-oven and overhead shot to be used in the farmers market salad
    post braising and pre-oven
    charred purple cauliflower and romanesco, just out of the oven to be used in the farmers market salad to be used in the farmers market salad
    post oven and all done!

    Next up: thinly sliced some raw veggies and fruit! Including radishes, Chioggia beets and kumquats.

    farmers market salad ingredient shot of radishes thinly sliced on a cutting board with a gold knife
    my thinly sliced radishes are pretty

    Veggies added to the board that are not pictured: thinly sliced chioggia beets and kumquats, avocado sprinkled with gomasioa, whole roasted heads of garlic, lettuce and dressing on the side.
    Farmers Market Salad Adventure all done and on a baking sheet. Overhead shot.
    This make-your-very-own-farmers-market-salad-adventure appears at my dinner parties throughout the year. Always changing with the season. Always delighting with what produce is currently shining. What pretty produce will make its way onto your very own farmers-market-salad-adventure?! And if ya haven’t picked up the hint yet... your answer should be changing with the seasons too!
    I get asked all the time what my favorite dish to make it. My answer: take me to a farmer’s market anywhere in the world and cooking based on what I find, that’s local and seasonal to where I am, is my very favorite dish to make at that time! I prefer to start with the ingredients and pick the dish from there instead of the other way around.

    Check out out just how stunning my farmers market bounty is!!! These were all used to create a farmers-market-salad-adventure!

    Cooks Tips
    • When possible, buy local and organic produce.
    • Quality matters! Get the very best of each ingredient you can get your hands on.
    • Pick a range of textures and flavors for a more interesting farmers market salad adventure.
    • Serving size can easily vary.
    • If you are brining this to a potluck, assemble it on a rimmed baking sheet and just cover it up, very tightly, with plastic wrap!

    Here's a version of this farmers-market-salad-adventure I made in the middle of summer:

    Summer salad with corn, asparagus, cheese, figs, avocado, tomatoes, basil and a vinaigrette.
    all the summer produce!

    To see more summer variations, check out these Summer Salad Ideas.
    Here's a version of this farmers-market-salad-adventure I made at the beginning of fall. Yep.... we still have corn at the market in early fall in Cali.
    up close shot of a farmers market salad made in the early fall!
    And here's a version made once fall was in full swing!

    Ingredient shot of seasonal fall farmers market bounty. There's pomegranates, cauliflower, squash, apples, garlic, radishes and peppers.
    the bounty
    Farmers Market Salad all done with seasonal and local fall produce straight from the market!
    the farmers market salad

    And sometimes I make it with a piece of salmon in the middle!
    Salmon Rainbow Party Salad Board with avocado, purple cauliflower, tomatoes, red onions, purple patties, pink and purple radishes, bacon, cheese, garlic, blood orange and watermelon radishes. Up close.
    To see more variations including salmon, check out this Salmon Rainbow Party Salad Board.

    Farmers Market Bounty!

    All ya need to need to make this salad really, really, *really* good is.... starting with really good farmers market fresh ingredients! That's it! I LOVE farmers market fresh bounty!!! Let me show ya some of my favorite farmers market bounty hauls:

    Warning: there's about to be a farmers market fresh bounty explosion of images in your life! Hope they inspire ya to get your tushy to the farmers market, get your own local and seasonal haul, prep it and arrange decoratively on a board and enjoy with friends!

    basket filled with farmers market fresh berries.
    love all the berries in the summer!
    bag overflowing with farmers market fresh berries!
    add them to your salad!

     

    Colorful cherry tomatoes and figs in a basket.
    summer produce is my favorite
    basked filled with red, purple and pink radishes, overheard shot
    radishes are seasonal in Cali all year long
    basket filled with farmers market tomatoes, cucamelons and figs
    look at all the colors!

     

    in process shot of farmers market salad in the mading with all purple fruits and veggies.
    that time I made a purple only farmer market salad
    farmers market salad ingredient shot of farmers market fresh produce in a basket
    basket filled with farmers market produce; rhubarb, cauliflower, radishes, artichokes, flowers and rosemary.
    colors of produce!

    See an ingredient and the market that you don't recognize and it intrigues you? Add it too! That's what I did with these bulls blood micro greens:

    up close shot of bulls blood micro greens!
    bulls blood micro greens
    Brussels sprouts artfully arranged on a grey board.
    Ingredient shot of a root veggie rainbow!
    root veggie rainbow
    side angle shot of basket filled with farmers market fresh radishes

    farmers market salad ingredient shot of a basket filled with sprouted cauliflower and broccolini

    Let's make waves in the kitchen!!!

     

    farmers market salad ingredients, all raw and un-prepped.
    Print Recipe
    5 from 5 votes

    Farmers Market Salad

    Get all the very best local and seasonal produce at your farmers market and create your very own farmers-market-salad-adventure! I’m gonna walk ya through just how to do so!
    Prep Time35 mins
    Cook Time1 hr
    Course: Appetizer, Brunch, Dinner, Entree, Lunch, Salad
    Cuisine: Californian
    Servings: 6
    Author: Daniela Gerson

    Ingredients

    Roasted Baby Butternut Squash

    • 3 baby butternut squashes
    • 2 tablespoons of melted butter olive oil, or a combo
    • 1 tablespoon of honey or maple syrup
    • 1 teaspoon of chili flakes
    • Kosher salt & freshly ground black pepper to taste

    Olive Oil Spring Onions

    • 2 bunches of spring onions
    • 2/3 cup extra virgin olive oil
    • Kosher salt & freshly ground black pepper to taste
    • Flaky sea salt

    Baby Carrots

    • 1 bunch of baby carrots if using larger carrots, cut in half lengthwise
    • 1 tablespoon of extra virgin olive oil
    • Kosher salt & freshly ground black pepper
    • Flaky sea salt

    Potatoes

    • 1 pound potatoes thinly sliced about 1/8 inch thick
    • 2 tablespoons of olive oil
    • Kosher salt & freshly ground black pepper
    • Flaky sea salt

    Brussel Sprouts

    • 1 pound of brussels sprouts trimmed and split in half
    • 2 tablespoons of extra virgin olive oil
    • Kosher salt & freshly ground black pepper
    • Flaky sea salt

    Radishes

    • 2 tablespoons of extra virgin olive oil
    • 1 bunch of radishes with their tops, halved lengthwise
    • Kosher salt & freshly ground black pepper
    • Splash of white or red vinegar
    • 1 tablespoon unsalted butter
    • 1 tablespoon of za’atar
    • Flaky sea salt

    Brassicas ~ Romanesco & Cauliflower

    • 3 cups dry white wine
    • 1/3 cup of olive oil
    • 5 cups of water
    • 1 lemon juiced
    • Sugar
    • Bay leaf
    • Crushed red pepper flakes
    • Kosher salt & freshly ground black pepper
    • Baby Romanesco & Cauliflower about 3 pounds total – can use full size brassicas too

    Whole Roasted Garlic

    • 1 of more heads of garlic
    • 1 teaspoon of olive oil per head of garlic
    • Kosher salt & freshly ground black pepper

    Other Salad Ingredients

    • ½ pound of thinly sliced radishes
    • ½ pound of thinly sliced Chioggia beets any kind of beet can work + roasting them just like the potatoes is also an option
    • 3 avocadoes cut in half, with olive oil, flaky sea salt and gomasio
    • Handful of thinly sliced kumquats
    • Lettuce
    • Make a Vinaigrette!

    Instructions

    • For the butternut squash: preheat oven to 425 degrees F. Arrange squash, cut side up, on a baking sheet. Brush each with butter and/or olive oil, drizzle with maple syrup and sprinkle with salt, pepper and chili flakes. Roast until tender, about 30 minutes. Sprinkle with flakey sea salt. Set aside.
    • For the spring onions: preheat oven to 425 degrees F. Arrange onions in a baking dish (trim tops if needed to fit) and drizzle with olive oil, tossing onions until evenly coated. Season with salt and pepper. Roast for 25-30min, until bulbs are tender, and tops are golden brown. Reserve onion-infused oil to use for your salad dressing. Sprinkle with flakey sea salt. Set aside.
    • For the carrots, preheat oven to 425 degrees F. Place carrots on a rimmed baking sheet, toss them with the olive oil until evenly coated and sprinkle with salt and pepper. Roast for about 20-30 minutes (exact timing will depend on size of carrots) until soft and beginning to caramelize. Sprinkle with flakey sea salt. Set aside.
    • For the potatoes, preheat oven to 425 degrees F. Place potatoes on a rimmed baking sheet, toss them with the olive oil until evenly coated, spread them on a single layer, and sprinkle with salt and pepper. Roast them for 30-35 minutes, until golden and crispy, flipping them over once halfway through roasting. Set aside.
    • For the brussels sprouts, preheat oven to 475 degrees F. Place sprouts on a rimmed baking sheet, toss them with olive oil until evenly coated, sprinkle with salt and pepper, and arrange them all cut side down. Roast for about 20 minutes, until tender on the inside, crispy on the outside and deeply browned. Sprinkle with flakey sea salt. Set aside.
    • For the baby Romanesco & Cauliflower: preheat oven to 475 degrees F. Bring wine, olive oil, water, lemon juice, sugar, bay leaf, red pepper flakes, salt and pepper to a boil in a large pot. Add the Romanesco and/or cauliflower, reduce heat and summer, turning occasionally for about 15-20 minutes, until fork tender. Using a slotted spoon or mesh spider, transfer Romanesco and cauliflower to a rimmed baking sheet, draining well. Roast for about 15ish minutes then finish under the broiler until your desired level of char is reached.
    • For the garlic: preheat oven to 400 degrees F. Using your fingers, peel off the loose, papery outer layers around the head of garlic. Trim about ¼ - ½ inch off the top of the head to expose the garlic cloves. Place garlic head with exposed cloves on a piece aluminum foil, drizzle with olive oil, sprinkle with salt and pepper and wrap up the foil around the garlic head. Roast for about 40minutes, until the cloves feel soft when pressed and are lightly browned. Set aside.
    • For the radishes: heat olive oil in a medium skillet over medium heat until shimmering, add the radishes and season with kosher salt and black pepper. Cook for about 2 minutes, until radishes are tender, and greens have wilted, add vinegar and butter. Turn off the heat, sprinkle with za’atar and flaky seas salt. Set aside.
    • To assemble the salad, use a large baking sheet/tray/cutting board or platter and group each ingredient together* in a decorative manner. Sprinkle with toppings such fresh herbs, flaky sea salt, freshly ground black pepper, gomasio, seeds, nuts, and/or drizzle a little salad dressing over it all. Either with lettuce on the platter or in a bowl on the side, dressed or undressed. Serve with tongs so each guest (and yourself) can easily make their very-own-customized-farmers-market-salad-adventure.
      *if it’s more your jam to mix every ingredient together go right ahead and you do you. However, guests can’t make-their-very-own-farmers-market-salad-adventure as easily if each item isn’t grouped together. 

    Notes

    Cooks Tips
    • When possible, buy local and organic produce.
    • Quality matters! Get the very best of each ingredient you can get your hands on.
    • Pick a range of textures and flavors for a more interesting farmers market salad adventure.
    • Serving size can easily vary.
    • If you are brining this to a potluck, assemble it on a rimmed baking sheet and just cover it up, very tightly, with plastic wrap!

    « Blood Orange Shaker Tart
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    Reader Interactions

    Comments

    1. Danielle says

      February 26, 2020 at 3:19 am

      5 stars
      Love all the shots - they are truly amazing! Delicious salad that would be such a delight to make. I should better visit our market this weekend 🙂

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:01 am

        Yessss!!!! One of my main inspirations behind my food photography and recipes is to inspire folks to go to their local farmers market! So stoked to hear that ya wanna visit yours after reading this post... do it :-):):)!

        Reply
    2. Kelly Anthony says

      February 27, 2020 at 9:05 am

      5 stars
      The colors from this salad are absoluetly stunning! I love the idea of going to the farmers market and grabbing what is available and making a giant salad to share with loved ones.

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:05 am

        Thank ya so much Kelly! I'm all about supporting local farmers market, color foods and giant salads :-):):).

        Reply
    3. GUNJAN C Dudani says

      February 28, 2020 at 10:41 am

      5 stars
      My MIL is visiting us and we were looking for a new salad idea. This sounds so inviting. trying it today.

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:06 am

        Hope you're mother-in-law absolutely loved in Gunjan and that ya found some epic produce at your farmers market :-)! Thanks so much for the sweet feedback!

        Reply
    4. Kay says

      February 29, 2020 at 12:58 am

      5 stars
      Such a great selection of fresh salad and veg, love what you have done with them!

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:17 am

        Really appreciate it Kay! I loveeeeeee my fresh veggie!!!! And farmers market! Always go with an open mind, see what looks best that day, and build my salad from there :).

        Reply
    5. Marisa F. Stewart says

      February 29, 2020 at 11:50 am

      5 stars
      What a beautiful and colorful salad. Love all of the veggies that you've included in it and roasting certainly brings out the flavors of the vegetables. A great salad to enjoy any time of year.

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:16 am

        Exactly! You can make this salad any time of year with the beautifully bounty ya find at the farmers market! It's so fun how the veggies in it change to reflect the season. Thanks so much for the super sweet feedback :).

        Reply
    6. Leslie says

      February 29, 2020 at 1:54 pm

      My Great Grandmother would always tell us to "eat the rainbow". Meaning put a LOT of colorful options on your plate. Your beautiful pictures so reminded me of her advice!

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:15 am

        Thanks so much Leslie and sounds like I would love your great grandmother :)! Eating a rainbow a day keeps the doctor away I say! Really appreciate the sweet feedback!

        Reply
    7. Nicole says

      March 02, 2020 at 8:42 am

      How gorgeous are these photos! This looks like it would be one of the healthiest salads ever eaten!

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:13 am

        It is it is! Thank ya so much Nicole for the super sweet feedback! I really appreciate it - I love going to farmers market and deciding what to put in my salad from there :).

        Reply
    8. Mary Bostow says

      March 02, 2020 at 11:43 am

      Beautiful produce, I can't wait for the garden to come in so I can make your salad!

      Reply
      • Daniela Gerson says

        June 03, 2020 at 11:14 am

        Yessss!!!! That's so rad Mary that ya can make this salad from whatcha grow in your own garden! #goals for me :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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