13 Delicious Fall Salads You Need to Try

Fall salads bring the season’s flavors to life, blending crunchy greens with hearty ingredients that warm your heart. Picture roasted pumpkins, crisp apples, and toasted nuts tossed together for a nourishing meal or side dish. Perfect for cozy gatherings or simple weeknight dinners, these salads offer a delightful way to celebrate autumn’s bounty.

Roasted Butternut Squash Salad With Maple Vinaigrette

This Roasted Butternut Squash Salad is a delightful blend of flavors and textures that perfectly captures the essence of fall. The sweet, caramelized butternut squash pairs beautifully with a mix of fresh greens and a tangy maple vinaigrette. It’s a simple yet satisfying dish, ideal for both weeknight dinners and festive gatherings.

The combination of roasted squash, crunchy pumpkin seeds, and a drizzle of maple dressing creates a delicious balance between sweet and savory. Plus, it’s easy to prepare, making it a go-to recipe for anyone looking to enjoy seasonal produce without the fuss.

Ingredients

• 4 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries (optional)
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper in a large bowl.
2. Spread the squash on a baking sheet in a single layer. Roast for 25-30 minutes, or until the squash is tender and golden brown, stirring halfway through.
3. In a large serving bowl, combine the mixed greens, roasted butternut squash, pumpkin seeds, and cranberries if using.
4. Drizzle the maple vinaigrette over the salad and toss gently to combine. Top with feta cheese if desired. Serve immediately.

Harvest Apple And Cranberry Salad With Candied Pecans

This Harvest Apple and Cranberry Salad is a delightful blend of flavors that perfectly captures the essence of fall. The crispness of fresh apples pairs beautifully with the tartness of cranberries, creating a refreshing dish that’s both satisfying and light. Adding candied pecans introduces a sweet crunch that elevates the salad, making it a lovely option for your next gathering or a simple weeknight dinner.

What’s great about this salad is how easy it is to prepare. With just a few ingredients, you can whip up a dish that not only looks inviting but also tastes delicious. Serve it alongside roasted meats or enjoy it as a wholesome meal on its own!

Ingredients

• 4 cups mixed greens
• 2 medium apples, thinly sliced
• 1 cup dried cranberries
• 1 cup pecans
• 1/4 cup brown sugar
• 1 tablespoon butter
• 1/4 cup feta cheese (optional)
• For the dressing: 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, salt, and pepper to taste

Instructions

1. Make the Candied Pecans: In a skillet over medium heat, melt the butter and add the pecans and brown sugar. Stir until the pecans are coated and cook for an additional 2-3 minutes, until toasted. Remove from heat and let cool.
2. Prepare the Salad Base: In a large bowl, layer the mixed greens and arrange the apple slices on top.
3. Add the cranberries and cooled candied pecans, and sprinkle with feta cheese if using.
4. Whisk together the dressing ingredients in a small bowl and drizzle over the salad just before serving. Toss gently to combine.

Warm Brussels Sprout Salad With Bacon And Blue Cheese

This warm Brussels sprout salad brings together earthy flavors and a touch of indulgence. The crispy bacon adds a savory crunch that pairs beautifully with the creamy blue cheese, creating a delightful contrast. With a simple preparation process, this dish is perfect for a cozy autumn meal.

The combination of roasted Brussels sprouts and rich toppings elevates this salad into something truly special. Whether served as a side or a main dish, it’s sure to please everyone at the table.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1/2 cup crumbled blue cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out evenly.
3. Add the chopped bacon on top of the Brussels sprouts.
4. Roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and the bacon is crispy.
5. Remove from the oven and drizzle with balsamic vinegar. Sprinkle crumbled blue cheese and walnuts over the top before serving warm.

Kale And Delicata Squash Salad With Cider Dressing

This Kale and Delicata Squash Salad is a delightful mix of flavors and textures that captures the essence of fall. The tender kale pairs beautifully with the sweet, roasted delicata squash, creating a colorful and satisfying dish that’s simple to make. The homemade cider dressing adds a tangy touch, balancing the sweetness of the squash and enhancing the overall taste.

This salad is not only pleasing to the eye but also packed with nutrients, making it a great choice for a light lunch or a side dish at dinner. With just a few ingredients and minimal prep time, you can whip up a bowl of this seasonal delight in no time!

Ingredients

• 1 medium delicata squash, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups kale, chopped
• 1/4 cup toasted nuts (such as walnuts or pecans)
• 1/4 cup feta cheese (optional)
• 1/4 cup apple cider
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 400°F (200°C). Slice the delicata squash into half-moon shapes. Toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. While the squash is roasting, prepare the dressing by whisking together apple cider, apple cider vinegar, Dijon mustard, and maple syrup in a small bowl.
3. In a large bowl, combine the chopped kale, roasted squash, and toasted nuts. Drizzle the dressing over the salad and toss to coat evenly.
4. If desired, sprinkle with feta cheese before serving. Enjoy your flavorful fall salad!

Pear And Gorgonzola Salad With Toasted Walnuts

This Pear and Gorgonzola Salad is a delightful mix of flavors and textures that truly captures the essence of fall. The sweetness of ripe pears complements the tangy richness of Gorgonzola cheese, while toasted walnuts add a satisfying crunch. It’s not only easy to prepare but also a beautiful dish to serve at any gathering.

This salad is perfect for lunch or as a side dish for dinner. With just a few fresh ingredients, you can whip up a dish that feels gourmet but is straightforward enough for everyday meals.

Ingredients

• 4 cups mixed greens
• 2 ripe pears, sliced
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup walnuts, toasted
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. Prepare the greens by rinsing and drying them. Place them in a large bowl.
2. Add the sliced pears, crumbled Gorgonzola, and toasted walnuts to the greens.
3. Drizzle with balsamic vinaigrette and toss gently to combine.
4. Season with salt and pepper to taste, then serve immediately for the best flavor.

Roasted Beet And Goat Cheese Salad With Pumpkin Seeds

This roasted beet and goat cheese salad is a delightful medley of flavors that embodies the essence of fall. With earthy beets, creamy goat cheese, and crunchy pumpkin seeds, this salad is not only visually appealing but also packed with nutrients. It’s straightforward to make, making it a perfect dish for any autumn gathering or a cozy dinner at home.

The natural sweetness of the roasted beets pairs beautifully with the tangy goat cheese, while the pumpkin seeds add a satisfying crunch. Tossed with fresh greens, this salad is both refreshing and hearty, ideal for those crisp fall days.

Ingredients

• 2 medium beets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 4 ounces goat cheese, crumbled
• 1/4 cup pumpkin seeds
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions

1. Preheat your oven to 400°F (200°C). Wrap beets in foil and roast for about 45-60 minutes, or until tender. Let them cool, peel, and dice.
2. In a large bowl, combine mixed greens, roasted beets, and crumbled goat cheese.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Top with pumpkin seeds for an extra crunch before serving.

Wild Rice Salad With Dried Cherries And Roasted Sweet Potatoes

This Wild Rice Salad is a delightful combination of flavors and textures, making it an excellent choice for fall. The nutty wild rice pairs beautifully with sweet roasted sweet potatoes and tart dried cherries, creating a balanced dish that feels both hearty and refreshing. Plus, it’s simple to make, perfect for a quick weeknight dinner or as a side for gatherings.

The roasted sweet potatoes add a warm, comforting touch, while the dried cherries provide a burst of sweetness that contrasts perfectly with the savory elements. Toss in some fresh herbs for a pop of color and flavor, and you have a salad that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup wild rice
• 2 cups vegetable broth
• 2 cups sweet potatoes, diced
• 1 cup dried cherries
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pecans, chopped (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.
2. While the sweet potatoes are roasting, rinse the wild rice under cold water. In a pot, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 45-50 minutes until rice is tender and has split open.
3. Once the rice and sweet potatoes are cooked, combine them in a large bowl. Add dried cherries, parsley, and pecans (if using). Toss everything together until well mixed.
4. Serve warm or at room temperature. Enjoy your delightful Wild Rice Salad!

Shaved Fennel And Apple Salad With Pomegranate Seeds

This shaved fennel and apple salad is a refreshing blend of flavors that celebrates the tastes of fall. The crispness of the fennel pairs beautifully with the sweetness of apples, while the bright, tart pomegranate seeds add a delightful burst of color and flavor. It’s simple to prepare, making it a great option for a quick weeknight dinner or a festive gathering.

With each bite, you’ll experience a delightful crunch and a balance of sweet and savory notes. Tossed in a light vinaigrette, this salad is not only tasty but also healthy, making it a perfect addition to your fall menu.

Ingredients

• 1 medium bulb of fennel, thinly shaved
• 2 medium apples, cored and thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Fennel: Slice the fennel bulb as thinly as possible using a mandoline or a sharp knife.
2. Slice the Apples: Core and slice the apples thinly. You can leave the skins on for added color and nutrients.
3. Combine Ingredients: In a large bowl, mix the shaved fennel, apple slices, pomegranate seeds, and parsley.
4. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
5. Toss and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best texture.

Harvest Farro Salad With Roasted Root Vegetables

Harvest Farro Salad is a delightful blend of nutty farro and colorful roasted root vegetables, making it a perfect dish for the fall season. It’s hearty yet light, offering a comforting taste that warms you from the inside out. Plus, it’s simple to whip up, whether you’re serving it for a cozy dinner or a potluck gathering.

This salad is not only visually appealing but also packed with nutrients. The roasted vegetables add a sweet, caramelized flavor, while the farro brings a chewy texture that’s satisfying. Tossed with a light dressing, this salad is sure to become a staple in your autumn recipe collection.

Ingredients

• 1 cup farro
• 3 cups vegetable broth
• 2 large carrots, diced
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup fresh parsley, chopped
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a pot, bring vegetable broth to a boil. Add farro and cook according to package instructions until tender, about 15-20 minutes. Drain and set aside.
3. On the prepared baking sheet, toss carrots, sweet potato, red bell pepper, and zucchini with olive oil, salt, pepper, and dried thyme. Spread in an even layer and roast for 25-30 minutes until tender and slightly caramelized.
4. In a large bowl, combine the cooked farro, roasted vegetables, fresh parsley, and balsamic vinegar. Toss gently to combine.
5. Serve warm or at room temperature, and enjoy your delicious Harvest Farro Salad!

Warm Acorn Squash And Lentil Salad With Sage

This warm acorn squash and lentil salad is a delightful combination of flavors and textures, perfect for those crisp fall days. The roasted acorn squash brings a sweet, nutty flavor that pairs beautifully with the earthy lentils. With hints of sage throughout the dish, you’ll enjoy a warm, comforting salad that is also healthy and filling.

Making this salad is straightforward and quick, making it a great option for both weeknight dinners and special occasions. Not only is it visually appealing with its vibrant colors, but it’s also packed with nutrients, offering a satisfying meal that will keep you cozy.

Ingredients

• 1 medium acorn squash, halved and seeds removed
• 2 cups cooked lentils (green or brown)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried sage or a few fresh sage leaves
• 1/4 cup chopped fresh parsley
• 1 tablespoon balsamic vinegar
• 1/2 cup corn kernels (fresh, frozen, or canned)

Instructions

1. Preheat your oven to 400°F (200°C). Cut the acorn squash into wedges, drizzle with olive oil, and season with salt, pepper, and sage. Arrange on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash is roasting, prepare the lentils if they are not cooked yet. You can follow package instructions or boil them in water until tender, about 20-25 minutes.
3. In a large bowl, combine the cooked lentils, corn, and chopped parsley. Once the squash is done, let it cool slightly before adding it to the bowl.
4. Drizzle with balsamic vinegar, toss gently to combine, and adjust seasoning to taste. Serve warm and enjoy!

Maple-Glazed Pecan And Pear Salad With Cinnamon Dressing

This Maple-Glazed Pecan and Pear Salad is a delightful blend of sweet and nutty flavors that perfectly captures the essence of fall. The caramel-like sweetness of the maple-glazed pecans pairs beautifully with the crisp, juicy pears and fresh greens. It’s not only a treat for your taste buds but also simple to whip up, making it ideal for busy weeknights or a festive gathering.

The cinnamon dressing adds a warm spice that rounds out the salad, creating a comforting yet refreshing dish. Whether you’re serving it as a side or a light main course, this salad will surely please everyone at the table.

Ingredients

• 4 cups mixed greens
• 2 ripe pears, thinly sliced
• 1 cup pecans
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and drizzle with maple syrup and sprinkle with cinnamon. Toss to coat.
2. Bake for about 10-12 minutes or until the pecans are golden and fragrant, stirring halfway through.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, cinnamon, salt, and pepper to create the dressing.
4. In a large bowl, combine the mixed greens and sliced pears. Add the warm maple-glazed pecans on top.
5. Drizzle with the cinnamon dressing and toss gently before serving.

Shredded Brussels Sprouts And Kale Salad With Maple Tahini Dressing

This Shredded Brussels Sprouts and Kale Salad is a delightful combination of textures and flavors that perfectly captures the essence of fall. With its crunchy Brussels sprouts and hearty kale, this salad is both nutritious and satisfying. The maple tahini dressing adds a sweet and creamy element, enhancing the natural flavors of the greens.

Not only is this salad easy to prepare, but it also makes a great addition to any autumn meal. It’s versatile enough to serve as a side or a light main dish, and it can be customized with your favorite toppings. Enjoy the unique combination of ingredients that brings a taste of the season to your table!

Ingredients

• 4 cups shredded Brussels sprouts
• 3 cups kale, chopped
• 1/2 cup toasted pine nuts
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Water as needed for thinning

Instructions

1. Prepare the Greens: In a large bowl, combine shredded Brussels sprouts and chopped kale.
2. Make the Dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and pepper. Add water gradually until the dressing reaches your desired consistency.
3. Toss the Salad: Pour the dressing over the greens and toss well to combine, ensuring everything is evenly coated.
4. Add Toppings: Sprinkle toasted pine nuts on top for added crunch and flavor.
5. Serve: Enjoy immediately or let it sit for a few minutes to allow the flavors to meld.

Roasted Pumpkin And Quinoa Salad With Cranberries And Sage

This roasted pumpkin and quinoa salad is a delightful way to celebrate the flavors of fall. With its warm, nutty quinoa paired with sweet roasted pumpkin and tart cranberries, it creates a beautiful balance of tastes and textures. Toss in some fresh sage, and you’ve got an inviting dish that’s both nourishing and satisfying.

What’s great about this salad is how simple it is to prepare. Roasting the pumpkin brings out its natural sweetness, while quinoa adds a hearty component. It’s perfect as a side or a light main dish, making it a versatile addition to your fall menu.

Ingredients

• 2 cups diced pumpkin
• 1 cup quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh sage
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper, then spread it evenly on a baking sheet. Roast for about 25-30 minutes or until tender.
2. Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy.
3. In a large bowl, combine the roasted pumpkin, cooked quinoa, dried cranberries, and chopped sage. Toss gently to mix.
4. If desired, sprinkle feta cheese on top before serving. Enjoy your roasted pumpkin and quinoa salad warm or at room temperature!