I picked up my first basket of Honeycrisp apples and butternut squash from the market earlier this week. They were looking less plentiful than weeks before, but tomatoes and corn were definitely still present. Before they turn in to a farmer’s market endangered species, this salad is a worthy farewell to what has been a memorable summer. I’ve already made tomato sauce, tomato-corn salsa and frozen fresh corn for winter months. I’m now in the moments of just enjoying this summer produce in our daily meals.

This recipe is adapted from Sara Forte’s excellent Sprouted Kitchen Bowl + Spoon. Occasionally you find a cookbook author whose tastes and flavor preferences align so closely with your own, it’s like the recipes were written just for you. I love Sara’s work, and her husband Hugh takes beautiful photographs of her creations. I’m admittedly envious, as I’d love to have someone follow me around in the kitchen and capture images of it all. As it stands, I call everyone for dinner, then pause and turn off the lamps so we only have natural light. “Wait just a minute! I need a few photos!”

I’ve changed several ingredient amounts, swapped a couple of ingredients, added shallots to the dressing and taken a slightly different approach for roasting the tomatoes. I’ve made this multiple times this summer, and it’s a crowd pleaser – the buttermilk dressing and feta have it feeling slightly indulgent, but quinoa and veggies leave you feeling good. It’s excellent next to a piece of wild-caught fish.
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