Fall. Such a beautiful season! The air is cool. The trees are bursting with colours. Even the fashion has more character. At this time, we also see a lot of colourful vegetables: squash, beets, radishes, heirloom carrots and kohlrabi in various shades and varieties.

Two weeks ago, my husband and I visited Montreal. Our friend Chloe took us around this charming city. We explored the place mostly by foot. We checked out markets, spice and tea stores, unique cafes and artisanal shops. We ate awesome food and met new friends. One of the places we visited was Marche Jean Talon, a huge market displaying all the wonderful produce of Quebec. The sights, smell and energy of this place was intoxicating to a foodie. I just had that urge to cook when I was there!

So here's a dish I made this weekend - inspired by the new season and our recent trip to Montreal. I call it 'Fall Abundance Bowl.' This is a mix of raw and cooked salad, a bit more satisfying and grounding as our bodies also change with the season. You can definitely design your own abundance bowl with whatever vegetables and other ingredients available in your own kitchen. This is a huge dish which is also great for packed lunches.

Roasted Veggie:
1 medium delicata squash, cut into 1/2" thick ( no need to peel if not too mature)
4- 5 sprigs of thyme
1 1/2 Tbsp. coconut oil
salt and pepper to taste

Preheat the oven to 375F. Place the cut squash in a roasting pan and mix it up with the other ingredients. Roast for 25-30 minutes until slightly brown and tender.

Salad:
3 cups shredded purple cabbage
2 carrots, shredded or shaved using a veggie peeler
A few radishes, thinly sliced
2 handful of microgreens
4-6 Romaine leaves, chopped or any greens of choice
2 c. cooked quinoa or grain of choice
1 c. cooked white beans or chickpeas
1/4 c. dried cranberries
1/2 c. pumpkin seeds (lightly toasted for more flavour)
4 scallions, thinly sliced diagonally

Dressing:
1/3 c. tahini
1/3 c. water
2 Tbsp. olive oil
2 Tbsp. lemon juice
2 tbsp. apple cider vinegar
1 1/2 Tbsp. maple syrup
1 Tbsp. tamari (optional)
1 small garlic, chopped
1/2 tsp. grated ginger
salt and pepper to taste

Serve on bowls arranging the different components to show off their different colours. Drizzle the dressing.

Suggestions: Use different vegetables and a different dressing. I had these two older posts here and here

Here are the photos from Montreal.