While salad is a broad category from potato to shrimp, the image often associated with salad made in industrial kitchens can be dull with iceberg lettuce and tomatoes. Fall is a great time to revamp your salad menu and get inspired by all the plentiful, seasonal vegetables. We emphasize having a few different salads on the menu several times a week. Use this harvest chart made by the New York State Department of Agriculture to get inspired by in season vegetables. For instance shred Brussels Sprouts, broccoli stems, beets, and other colorful vegetables to add flavor, nutrients and texture to your offerings.