© Nicole Franzen

Chef Susan Feniger of L.A.'s Mud Hen Tavern is this month's salad guru. Try her salad recipes at Chefs Club by Food & Wine, our Manhattan restaurant.

November 03, 2015

Toss 1-inch cubes of butternut squash with olive oil, salt and pepper. Roast at 425° for 20 minutes, then add coriander vinaigrette and any of the combinations below.

 © Nicole Franzen

1. Baby mustard greens + cabrales cheese + pomegranate seeds + candied pecans

2. Frisée + crispy bacon + dates + toasted pepitas

3. Israeli couscous + roasted bell pepper + Persian cucumber + currants

4. Feta + chickpeas + roasted fennel + lemon zest

5. Black kale + Spanish manchego + roasted beets + corn nuts

6. Avocado + roasted poblano peppers + apple + watercress