How to Make the Crunchiest (and Creamiest) Salad This Fall

When it comes to fall salads, do you struggle between two conflicting cravings? Crispy, crunchy raw vegetables are always delicious to eat (and fun to chew), but when the weather turns cold, richly caramelized vegetables really hit the spot.

We're here to tell you that you don't have to choose. There's no earthly reason why you can't combine the best of both worlds, tossing together roasted and raw vegetables in the same salad, like we do in this terrific salad for our Autumn Vegetarian Feast.

Just think of the possibilities.

Pairing roasted and raw versions of the same vegetable not only gives you creamy and crunchy textures in the same salad (always a great idea), but also lets you enjoy a range of flavors from the same vegetable.

Bright-tasting raw carrots and honey-sweet roasted carrots. Sharp, licorice-y raw fennel and richly aromatic roasted fennel. Earthy raw mushrooms and umami-packed roasted mushrooms. The acidic bite of raw red shallots and the caramelized notes of the roasted ones.

Even better, you only need to pick up a single type of vegetable at the supermarket (plus some greens and maybe nuts or cheese) to make a big impact.