Sharon’s Turn: I started reading Seventeen Magazine as a young girl in Sydney, Australia. I was fascinated by the glimpse into American culture, American products, American marketing, American celebrity and American fashion. I learned that it was chic to wear pearls with a basic white t-shirt and to pair grey clothing with a pop of yellow. But ironically enough, it was a salad recipe featured in the magazine that has had the most lasting impact on my life. You see, I learned the skill of “arranging” a salad like a work of art.

Just when the spectacular summer stone fruits fade from the produce bins, the most brilliantly colored fall fruits make their debut. Bright crimson pomegranates, exotic coral persimmons and vividly burgundy and orange streaked blood oranges tempt the palate. Greens taste so much more exciting when they’re paired with fabulous fall fruit. Every salad is taken to sublime heights with the addition of creamy avocado and lemon and olive oil is always light and fresh. (Make sure to scrape the lemon rind and take a deep whiff—the scent of lemon is scientifically proven to improve your mood!)

We hope you’re inspired to brighten your table and bolster your immune system with these incredibly beautiful, delicious and healthy salads.

Sharon’s Blood Orange and Fig Salad

16 oz mixed baby greens

1 Persian cucumber, thinly sliced

1 blood orange, peeled and segmented

10 fresh or dried figs, halved

1 cup pomegranate arils

Arrange ingredients in a bowl

Rachel’s Arugula and Persimmon Winter Salad

16 oz arugula

8 oz endive

3 persimmons, thinly sliced

2 watermelon radish, thinly sliced

Arrange ingredients in a bowl

Garnish with avocado, toasted walnuts or almonds, and chopped dates

Lemon and Olive Oil Dressing

1/3 cup olive oil

1 lemon, juiced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper