Share this post on social media
Background Image

In-Season Autumn Salads


Here are some in-season vegetables and the great recipes you can create with them!

1. Warm salad with potatoes, mushrooms, bacon, and mustard sauce

This classic spinach salad requires minimal effort but delivers maximum flavour. The warm bacon and mustard dressing makes it the perfect side dish for a weekend lunch! We suggest beef or pork. Got friends for dinner? Add some protein, like chicken or tofu, to turn these leftovers into a main dish.  

You will need`: 

  • Baby spinach leaves
  • 5 boiled eggs
  • 100g sliced mushrooms
  • Bacon strips crisply 
  • 10g cheese
  • Toasted almonds
  • 1 tablespoon La Española Extra Virgin Olive Oil
  • 1 large onion
  • Garlic
  • 50g white wine vinegar
  • 20g Dijon mustard
  • 20g honey


  1. Mix spinach, cheese, bacon and almonds in a bowl. 
  2. Top with hard boiled eggs
  3. Heat pan and add spring onions and garlic
  4. Cook until soft
  5. Add in vinegar, mustard and some chopped bacon
  6. Season to taste
  7. Combine the dressing with the spinach
  8. Enjoy! 

2. Quinoa salad with baked veggies, figs, feta and pomegranate

It’s perfect if you’re plant-based! By combining superfood quinoa with bright sweet potatoes and Brussels sprouts it’s a filling and comforting warm salad as the nights get colder. The zingy,citrus dressing is also a delight for the senses! 

You will need`:  

  • 250g cups cooked quinoa 
  • 1  sweet potato
  • 1.5 tablespoons Gourmet La Española Olive Oil
  • 150–200 g Brussels sprouts
  • 150g dried berries
  • 1 tsp paprika and garlic
  • Cinnamon and salt
  • A pinch of pepper

For the dressing

  • 2 teaspoons maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tbsp olive oil
  • 1/2 tsp mustard


  1. Roast sweet potatoes on a parchment sheet until golden brown and soft. 
  2. While waiting prepare quinoa according to the packet instructions
  3. Mix the brussel sprouts, onions, olive oil and salt with the olive oil and set aside. 
  4. Add the quinoa, spices, dried cranberries to the sweet potato and some more olive oil. 
  5. Return to the oven for 15-20 minutes.
  6. Make the dressing and set aside.
  7.  When the bake is done, drizzle with dressing and garnish with red peppers and fresh herbs such as parsley or mint. 
  8. Enjoy

In conclusion! 

We hope we’ve inspired you to take advantage of in season veggies to make the most delicious meals! Don’t forget to tag us in your creations! 

3. Salad with Cabbage, Almond, Apple, Sesame and Turmeric Sauce

Sometimes a busy day calls for a light, refreshing dinner and a craving for fresh flavours, interesting textures while still using what you have on hand. So reach back into the chiller drawer and grab your  crunchy and crispy cabbage and sweet bell peppers - mixing them in with our autumnal favourites such as caramelised sweet potatoes and earthy, nutty walnuts create something really special and truly yummy! 

You will need`:  

  • 250g chopped walnuts
  • 3 medium sweet potato
  • 3 large carrots
  • 1 tablespoon plain Greek yoghourt
  • 2 tablespoons lime and lemon
  • 1 tablespoon honey
  • 150g La Española Extra Virgin Olive Oil
  • 1 small white cabbage and red onion 
  • Fresh parsley


  1. Pan fry the walnuts in a medium-low heat until golden brown and set aside. 
  2. Roast the carrots and sweet potatoes with some oil until golden brown and cooked through. 
  3. Thoroughly mix together the Greek yoghurt, lime juice, lemon juice, honey and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. 
  4. Slowly pour the mixture into the olive oil to create a dressing. 
  5. Season to taste with salt and pepper as needed.
  6. Add all ingredients together in a bowl making sure the dressing is well coated. 
  7. Enjoy!