Take a trip to your local farmers’ market, then head home and toss a salad using fresh autumn produce. To inspire you, we feature recipes that showcase the season’s bounty. A colorful salad of Belgian endive, persimmons and pomegranate seeds gets a hit of salty tang from feta cheese. On a cool evening, roast wild and cultivated mushrooms with sweet shallots, then serve them warm atop a mix of red leaf lettuce and bitter radicchio. Or try our creative variation on coleslaw–shredded red cabbage is combined with crisp Asian pears, green grapes and a sweet-tart cider vinaigrette. These salads bring a taste of autumn to your table.