Salads are a perfect way to jump start clean living during a decadent time of year — but that doesn't mean they can't be delicious. Using seasonal ingredients through out each of these recipes transforms a basic healthy alternative into a flavorful meal that you'll crave well after winter. 

Here are three recipes that embrace what fall has to offer in a fresh way. 

Fall Harvest Salad with Dijon Vinaigrette 
This recipe uses mirlitons, a uniquely Southern member of the squash family that is in light flavor and has a nice crunch. Add in roasted butternut squash and a piquant, mustardy viniagrette, and you'll have a salad worth passing around the table all season long. Don't like (or can't find) any of the ingredients? This salad is highly adaptable to just about any seasonal vegetable you find in the produce section.
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Grilled Kabocha Squash Salad with Maple Vinaigrette
Another way to incorporate winter squash into your salad routine is to throw thick slabs of roasted kabocha squash on the grill before tossing it with greens, goat cheese and toasted pepitas. The smoky flavor of the squash pairs beautifully with a maple vinaigrette. Who says you can have a little sweetness in your salad? 
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Shaved Brussel Sprouts Caesar Salad with Pecorino and Walnuts 
Can't get enough of everyone's favorite Thanksgiving vegetable? Neither could we. Using shaved brussel sprouts instead of romaine and replacing croutons with fragrant roasted walnuts gives a tasty autumn twist on this classic salad. 
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