From Orchard to Table: Apples, Fall Greens, and Seasonal Salads

Autumn in Monterey may not bring the fiery foliage of the Northeast, but it does offer a flavorful shift in the kitchen. As summer’s tomatoes and berries fade, fall ingredients take the spotlight—bringing crisp apples, hearty greens, earthy nuts, and bold cheeses into the mix. And while fall is often associated with rich braises and roasted vegetables, it’s also a prime season for fresh, satisfying salads that celebrate the changing harvest.

At Montrio, salads are built with intention—not just as starters, but as seasonal centerpieces. With over 40% of ingredients sourced organically and a commitment to sustainable sourcing, the salad offerings evolve with each season, highlighting what’s local, fresh, and at its best. As September turns to October, apples, arugula, pickled fruits, and creamy cheeses bring early fall flavor to the table—without sacrificing brightness or balance.

Autumn’s Best Ingredients Begin with the Greens

Arugula, Local Lettuces, and Garden Variety

Montrio sources an artisanal blend of local greens, chosen for their flavor and texture rather than just appearance. As fall begins, these greens shift slightly in character—arugula becomes a little more peppery, lettuces a little more tender as the days cool. These subtle changes are what make seasonal salads truly special.

By combining leafy bases with crisp orchard fruit and savory cheeses, Montrio transforms the idea of a side salad into something that stands confidently on its own.

The Montrio House Salad: Autumn in a Bowl

A Blend of Sweet, Savory, and Sharp

The Montrio House Salad is a year-round favorite that truly comes into its own during fall. It features:

1. Artisanal local greens
2. Candied pistachios – sweet with a hint of crunch
3. Strawberries and pickled apples – a balance of brightness and tang
4. Cambazola cheese – creamy, rich, and slightly sharp
5. Maple balsamic vinaigrette – tying all the flavors together

As apples come into season and take on that crisp, just-harvested texture, they shine in this dish. The pickling process enhances their tartness, complementing the sweetness of strawberries and richness of the cheese. Paired with organic greens and a maple-infused vinaigrette, this salad feels distinctly autumnal, even as it remains light and refreshing.

Caesar with a Twist: A Quinoa Upgrade for Fall

Textural Contrast Meets Classic Flavor

Montrio’s Caesar Salad doesn’t settle for the ordinary. The addition of tri-colored quinoa tabbouleh brings nutty flavor, protein, and a satisfying chewiness that makes the dish more substantial.

1. Garlic breadcrumbs bring a warm crunch
2. Parmesan cheese adds umami and depth
3. White anchovy offers bold, briny richness
4. Caesar dressing is creamy and balanced without overpowering the greens

This version of the Caesar is ideal for early fall—satisfying enough for cooler days, fresh enough for warmer ones. It also pairs beautifully with grilled proteins or fall-themed sides like Sriracha risotto or porcini pomme frites.

Heirloom Tomato Salad: A Farewell to Summer

Holding Onto the Last of the Warmth

While tomatoes begin to taper off in early fall, September still offers a few weeks of beautifully ripe heirlooms. Montrio’s Heirloom Tomato Salad—made with burrata, basil pistachio pesto, Villa Mandori balsamic vinegar, and puffed quinoa—is a colorful goodbye to summer’s produce.

It’s a dish that transitions well into fall when paired with a glass of Daou Rosé or Lieu Dit Sauvignon Blanc. Even as the days get shorter, this salad delivers a final taste of the season’s brightness.

Pairing Salads with Fall’s Beverages

Wine to Match the Orchard

Montrio’s salad offerings aren’t just a solo act—they shine even more with a thoughtful drink pairing. Consider:

1. Frank Family Chardonnay – Full-bodied but with enough acidity to cut through cheese and vinaigrettes
2. Raeburn Pinot Noir – Light tannins and berry notes make it a great match for pickled fruits and creamy cheese
3. Massican White Blend – A vibrant, crisp wine that pairs well with arugula and apples

Cocktails and Mocktails for Autumn Freshness

For guests looking for something a little different, fall cocktails and mocktails bring seasonal inspiration to the glass:

1. Almost Paloma – Tequila with a house-made grapefruit shrub, offering bright citrus to contrast savory salads
2. Thyme Traveler – Gin, lemon, and huckleberry thyme cordial add fruit-forward, herbal notes that pair beautifully with fall greens
3. Grapefruit Shrub or Passionate Life – Two non-alcoholic favorites that refresh the palate and balance bold cheeses and pickled fruits

Salads That Stand Alone or Pair Beautifully

Make It a Meal or the Perfect Prelude

While Montrio’s salads shine as starters, they can also stand comfortably as lighter entrées. Add a side of grilled asparagus or garlic roasted mushrooms to create a composed fall meal that’s both flavorful and satisfying without feeling heavy.

For a heartier option, salads can be paired with Montrio’s signature entrées like:

1. Grilled Local Catch
2. Seared Sea Scallops
3. King Trumpet Vegetarian “Scallops”

These pairings give guests the flexibility to dine light or build a multi-course experience that reflects the richness of the season.

Fresh, Organic, and Always Evolving

At Montrio, the salad course is never an afterthought. It’s a celebration of what’s in season, what’s sourced responsibly, and what tastes best right now. With a strong commitment to sustainability and organic produce, every dish served—especially the salads—connects guests to the farms, orchards, and waters of the Monterey region.

As fall begins to unfold, apples, crisp greens, and thoughtful pairings offer a fresh start to the season.

Join us at Montrio this fall and experience salads that reflect the heart of the harvest. Call 831.648.8880 to reserve your table in downtown Monterey.