It's fall. Time to swap in hearty grains for leafy greens, make the most of our cellared root vegetables, and stock up on local pantry staples. In this part-demo, part-hands on class, we'll work with seasonal ingredients and take home tips that can be used year-round to make your salads shine. This class is gluten-free. On the menu: caramelized root vegetable salad with Minnesota wild rice and curried pumpkin seeds; roasted cauliflower salad with apples, sharp cheddar, and maple-mustard dressing; not-your-mother's potato salad with chorizo vinaigrette; and everybody's favorite salade de carottes râpée.