It's getting chilly outside, and while warm comfort food is high on the list of cravings, it's more important than ever to keep eating salads that are brimming with nutrient-rich vegetables and grains. The good news is that the cooler weather gives us an excuse to fortify our salad bowls, transforming the light and wispy summer salad into a healthy, hearty autumn dish.

A key ingredient in this cold-weather salad is nutrient-rich kale. Raw kale can be bitter and difficult to digest in large quantities, so it's important to tame the tough and sturdy leaves to deter picky eating. This can be easily accomplished by massaging them. Yep, that's right: Drizzle the kale leaves with a little lemon juice, olive oil and a pinch of salt, and then rub them for a minute or so to coat the leaves. You will be rewarded with a slightly softened version of the hearty leaf that's easier to munch on; its earthy flavor will be softened by the lemon and salt.

Treat this salad just like your fall wardrobe, and pile on the layers -- it can handle it. I've added finely chopped cauliflower and dried cranberries, along with a shower of quinoa and seeds. Because these salads are so sturdy, they will hold up well for a bit once they are fully dressed -- which is great for assembling ahead of time.

Chopped Autumn Salad

Active time: 10 minutes

Total time: 25 minutes

Yield: 4 servings

1 bunch curly green kale, tough ribs removed, leaves coarsely chopped

1/2 tablespoon fresh lemon juice

1/2 tablespoon extra-virgin olive oil

Pinch of sea salt

2 scallions, white and green parts sliced

1 large carrot, peeled and coarsely grated

1/2 head small cauliflower, florets finely chopped

1/4 cup cooked quinoa

1/4 cup Italian parsley leaves, chopped

1/4 cup dried cranberries

2 tablespoons pepitas (or sunflower seeds) for garnish

Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon fresh lemon juice

1 small garlic clove, minced

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a large bowl, rub the kale leaves with the lemon juice, olive oil and salt until thoroughly coated, about 1 minute. Let stand for 15 minutes.

Add the scallions, carrot, cauliflower, quinoa, parsley and cranberries and toss to combine.

Make the dressing: Whisk the oil, vinegar, lemon juice, garlic, mustard, salt and pepper in a small bowl. Drizzle over the salad and toss well to thoroughly combine. Garnish with the pepitas. Serve immediately or cover and refrigerate for up to 2 hours.

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These cookie bars couldn’t be easier. Almond flour and oats team up with flour in a cinnamon-laced streusel, which does double-duty as the topping and base for these bars, sandwiching an intense raspberry filling.

The topping and base ingredients are made together -- quickly blitzed in a food processor and then divided for assembly, with a handful of chopped almonds added to the topping for good measure. The combination of fresh raspberries and raspberry preserves creates a bright filling that is sweet and fruity but not overly cloying.

The almond flour and oats add a hint of heft to this sweet treat, nudging the bars into the almost-good-for-you department -- but who are we kidding? Whether you call them indulgent or healthy-ish, be sure to make them. They will be a great addition to any lunchbox or holiday cookie list and are guaranteed to be a hit.

Raspberry-Almond Streusel Bars

Active time: 25 minutes

Total time: 45 minutes

Yield: makes 16 (2-inch) square bars

Crust and Topping:

1 cup almond flour (meal)

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

1/2 cup dark brown sugar

1/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup chilled unsalted butter, cut into 1/2-inch cubes

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup sliced or slivered almonds, coarsely chopped

Filling:

1/2 cup raspberry preserves

6 ounces fresh raspberries

1 tablespoon raspberry liqueur, such as Chambord (optional)

Heat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. Line the bottom with parchment, leaving a 1-inch overhang on two opposite sides. Butter the parchment.

Combine the almond meal, flour, oats, brown sugar, sugar, cinnamon and salt in a food processor. Pulse to combine, 1 to 2 times. Add the butter and extracts. Pulse until the mixture resembles coarse meal, 10 to 12 times. Transfer 3/4 cup of the mixture to a bowl; add the almonds and set aside for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until light golden brown, about 12 minutes.

Place the preserves, raspberries and liqueur (if using) in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact. Spread the raspberries over the crust. Sprinkle the topping over the filling.

Bake until the filling is bubbly and the topping is golden brown, about 20 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in 2-inch squares. Serve at room temperature or cover and refrigerate for up to 2 days.

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I won’t lie. It takes a little work to assemble these potato bites, but I promise you they are well worth it. The holidays are quickly approaching, and with that comes the need for fun, tasty finger food for festive entertaining. Look no further than these twice-baked potato poppers. They are a crowd-pleasing appetizer you can serve at a Halloween party, while watching the big football game or at a fireside cocktail gathering. And, yes, while they are time-consuming to assemble, they can easily be prepared well in advance of serving and then popped into the oven at the last minute. So go on, roll up your sleeves and make a double batch -- because these cheesy potato poppers are guaranteed to be a hit.

Cheddar and Horseradish Potato Poppers

Active time: 45 minutes

Total time: 1 hour and 45 minutes

Yield: makes 20 poppers

20 round small potatoes, 1 to 1 1/4 inch in diameter

1 tablespoon olive oil

1 1/2 teaspoons salt, divided

1/4 cup sour cream or whole milk Greek yogurt

1/4 cup (packed) finely grated sharp cheddar cheese

2 tablespoons unsalted butter, softened

2 tablespoons (packed) finely grated fresh horseradish

1 large garlic clove, minced

1/2 teaspoon freshly ground black pepper

1/4 cup (packed) finely grated parmesan cheese

Fresh thyme leaves, for garnish

Heat the oven to 400 degrees.

Trim the potatoes: Slice a small tip off of each potato to create a flat bottom for the potatoes to stand without rolling or tilting. Slice about 1/4 off of the tops and discard the tops. Place the potatoes in a medium bowl with the oil and 1/2 teaspoon salt and toss to coat. Arrange on a parchment-lined baking sheet, top-side down. Bake until tender, about 30 minutes. Remove and set aside until cool to the touch.

Using a teaspoon, gently scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh, sour cream, cheddar cheese, butter, horseradish, garlic, 1 teaspoon salt and the pepper in a bowl. Using a fork, mash until well combined. Carefully spoon the filling back into the potato shells, mounding the stuffing.

Arrange the potatoes, stuffed-side up, on a baking sheet. (The potatoes may be prepared up to 6 hours in advance to this point. Cover loosely with plastic wrap and refrigerate. Let stand at room temperature 30 minutes before continuing.)

Heat the oven to 350 degrees. Top each potato with a generous pinch of parmesan cheese. Transfer to the oven and bake until the potatoes are hot and the cheese is melted, about 20 minutes. Serve warm, garnished with fresh thyme.

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