I already miss the vine-ripened tomato and basil salads of the warmer months. Turning out fall salads proves more challenging, but not at all impossible.
Think fall colors. Reds from radicchio and red grapes. Greens from spinach and peppery arugula. Golds from corn and sauteed onions. Fry those last of the garden tomatoes that never ripened. This is the time of the year for adding spice, such as Sriracha and crushed red pepper flakes, to salads. Break out the bacon fat for sauteing elements of the salad or roasting vegetables.
I keep an arsenal of salad goodies on hand to lure me into the kitchen: great croutons, nuts and seeds, homemade dressings and bags of prepped greens.
Adding a warm element to a salad suits the season. Think roasted shreds of chicken, turkey and pork. When roasting potatoes or vegetables, I cook extra just to tuck away for a salad; they’ll reheat nicely in the microwave.
Source : http://www.chicagotribune.com/dining/sc-food-fall-salads-brownson-1020-story.html