For those of us who rate Thanksgiving as our favorite American holiday, the harvest holiday Sukkot gives us an early opportunity to celebrate it.

Sukkot, which begins at sundown Wednesday, Sept. 22 is sometimes referred to “zman simchatenu,” or time of rejoicing for the goodness and bounty of the earth. How appropriate to plan a meal consisting of autumn’s rich bounty for entertaining friends and family, and at the same time perform the mitzvah of dining in the sukkah.

Pumpkin pie and cranberry sauce may not appear on your Sukkot menu, but cranberries can be strung for decorating the sukkah, and gourds and autumn fruits can make a lovely centerpiece for the table. This is a perfect time to visit your local farmers market to get acquainted with all the enticing produce in season.

Mix and match to create a salad buffet combining fruits, vegetables and nuts. Add some good bread and cheese, and you have a memorable meal for Sukkot.

Autumn Cobb Salad with Roasted Butternut Squash

Serves 8

1⁄2 butternut squash, peeled, seeded and cut into 1⁄2-inch cubes

2 Tbs. olive oil

salt and pepper

6 cups spinach, stemmed and torn into bite-size pieces

2 Belgian endive, cut into thin strips

2 cups Brussels sprouts, quartered and cooked just until tender

1 medium red onion, diced

2 golden beets, peeled, cooked and diced

3 oz. young goat cheese, crumbled

1 cup toasted walnut halves

3 Tbs. sherry vinegar

1 Tbs. fresh orange juice

1 Tbs. hot-sweet mustard

1⁄4 cup walnut oil

1⁄4 cup olive oil

salt and pepper

Preheat oven to 400 degrees.

In medium bowl combine the butternut squash with the oil, salt and pepper. Spread the squash on a baking sheet in one layer and roast 20 minutes. Let cool.

Combine the spinach and endive and arrange on a large platter. Arrange rows of the other salad ingredients on top: squash, Brussels sprouts, onion, beets and goat cheese.

Sprinkle with walnuts. Combine remaining ingredients to make dressing and sprinkle over salad. Serve immediately.

Pasta Salad Provençale

Serves 6

1 lb. penne, cooked

1 small red onion, diced

1 small zucchini, diced

1 red bell pepper, seeded and diced

1⁄2 lb. green beans, cooked and cut into 1-inch pieces

1 large summer ripe tomato, seeded and diced

1 cup niçoise olives, pitted and halved

1⁄4 cup capers, rinsed and drained

Basil Vinaigrette

1 cup basil leaves

1⁄2 cup olive oil

4 Tbs. white wine vinegar

2 cloves garlic, minced

salt and pepper

In a large bowl combine pasta, onion, zucchini, pepper, green beans, tomato, olives and capers.

In a food processor or blender combine the vinaigrette ingredients until smooth. Pour over pasta and toss well . Taste for salt and pepper. Let the salad sit about 2 hours before serving. Taste for salt and pepper again just before serving.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).