Bursting with luscious seasonal flavors, these tasty fall salad recipes will keep you cozy inside as winter draws in.
Salads aren’t just for summer. They’re a healthy, satisfying light meal any time of year.
So if you’ve overdone it lately and want something light and tasty for lunch, check out these diverse and delicious recipes.
There are over 20 to choose from, with crazy delicious combos of tastes and textures.
Try something sweet with a creamy, juicy grape salad. Or stick to savory and enjoy a bacon and Brussels sprouts blend.
How about a fruity pear and balsamic salad? Or a nutty, filling, harvest quinoa bowl?
There’s a world of flavor here, but these treats have one thing in common – they’re the best way to let your seasonal produce shine.
Bright and tangy, this colorful salad is made with roasted sweet potato, feta, avocado, and leafy spinach.
It’s a fun blend of flavors, with creamy cheese, salty pepitas, and a nutty tahini dressing.
There’s nothing better than a juicy ripe fall pear unless that pear is tossed in a zingy balsamic dressing and piled on top of mixed greens.
Serve this sprinkled with dried cherries and crunchy, candied walnuts for the full effect.
This impressive blend of tempting tastes is a great choice for parties and fall-themed brunches.
Beets are best at the end of summer when they’re gorgeously earthy and sweet.
There’s no better way to celebrate this vibrant root veggie than this hearty salad.
Chunks of tender roasted beets are mixed with pear, walnuts, and feta before being layered over leafy green and micro-sprouts. Healthy never tasted so good!
If you like your salads sweet, this dessert-like recipe is for you.
Apples, pears, and grapes are drizzled with a creamy cinnamon dressing. Chopped pecans add extra crunch and protein.
This salad would be perfect as a fresh, healthy breakfast, or a light dessert dish.
Dairy-free (but totally delicious!), this vegan salad is a filling mix of roasted vegetables and soft pasta in a poppy seed dressing.
All your favorite fall vegetables are here. Sweet potatoes, Brussels sprouts, parsnips, carrots – this is definitely one for veggie-lovers.
Roast, toss, enjoy!
This salty, savory salad would be a great addition to your Thanksgiving feast.
It’s the perfect side for people who need convincing that Brussels sprouts are amazing.
Shredded sprouts are mixed with crumbled bacon, parmesan cheese and almonds before being coated with a shallot citrus dressing. What’s not to love?!
Run, don’t walk, to your farmer’s market and scoop up a butternut squash.
You’ll thank me when you’re eating this amazing blend of spiced squash, juicy pomegranate seeds, and tangy goat cheese.
It’s finished with a cumin and date glaze for spicy-sweet perfection.
I love my salads with plenty of crunch.
This recipe delivers, with chunks of crisp apple, nutty pecans, and bright pomegranate seeds.
It’s served over spinach leaves with a zesty lemon vinaigrette.
The perfect holiday appetizer or light bite, you’ll love the colors and tastes in this delicious dish.
Full of seasonal fennel and apple, this rich kale salad is loaded with unique flavor.
It’s crunchy, chewy, and very filling. If you’re serving to a crowd, you can make this one ahead of time.
Kale keeps well and will happily hang out in the fridge for a few hours without going limp.
If you thought salad couldn’t be a sweet snack, think again.
This creamy grape blend is a diet-friendly treat that tastes like dessert. It’s made with grapes, sour cream, brown sugar, and vanilla.
If you want to get more fruit in your kid’s diet, serve them this. Your picky eaters will lick the bowl clean!
My mom makes carrot salad every Thanksgiving, and it’s always a hit.
This classic recipe will become a holiday tradition in your house too.
Shredded carrots are mixed with juicy pineapple and sweet raisins, then tossed in a creamy dressing.
It’s full of vitamin C, too, to ward off winter bugs!
Loaded with plant-based protein, this salad is a hearty main for vegetarian feasts.
It’s made with nutty quinoa, sweet potato, Brussels sprouts, apples, and cranberries.
If you want a more intense flavor, add a sprinkling of cinnamon. And if you’re not a quinoa fan, just swap in your favorite grain.
This adaptable salad is really easy to customize so feel free to get creative!
However you tweak it, you’ll love this chunky treat. A refreshing blend of sweet and savory, you’ll taste crisp fall evenings in every bite.
Panzanella is a filling bread salad, originally from Italy.
This dish gets a fall makeover with butternut squash, Brussels sprouts, apple, dried cranberries, pepitas, goat cheese, and kale.
This easy recipe is ideal if you want something healthy and hearty in a hurry.
It’s a creamy blend of tender chunks of rotisserie chicken, juicy grapes, and crunchy almonds.
If you have 15 minutes, you have time to whip up this delicious grab n’ go treat.
This is a fun mix of roasted root vegetables, served over leafy greens with a cider-flavored dressing.
It’s delicious as a fresh-tasting side, but you can also dress it up with extra protein and serve it for lunch.
Not sure what to serve for Thanksgiving? This juicy pear salad makes for an elegant side dish or appetizer.
It’s full of healthy spring greens, sweet pears, crunchy candied walnuts, parmesan, and a tangy balsamic vinaigrette.
This autumnal salad will definitely make your belly glow (in a good way).
There are no greens in this salad but plenty of nutritious nibbles.
It’s a fun, fresh mix of sweet potato, crispy apple, roasted cauliflower, fresh parsley, and freekeh grains.
Flavored with warming spices and zesty lemon, it’s glowing with gastronomic goodness!
This versatile dish can be served warm as a main meal or chilled as a satisfying side.
Toasted farro is teamed with tart pear, crunchy hazelnuts, and peppery arugula.
Crunchy celery salad is a refreshing treat at any time of year.
This recipe adds both sweet and savory flavors with toffee-like dates and salty parmesan.
You can also mix things up by replacing the dates with dried cranberries, cherries, or apricots.
Ready in just 10 minutes, this quick salad is an easy but elegant side.
It’s made with dried cranberries, toasted pecans, cucumber, and red onion.
The dressing is a tangy-sweet blend of maple syrup and apple cider vinegar.
This fresh dish is vegetarian and gluten-free. If you’re vegan, just skip the goat’s cheese and add fresh herbs like basil or parsley instead.
Fall apples are one of the best things about October. Crisp, tart, and incredibly fresh, they add something special to this unusual salad.
Thick wedges of firm apples are tossed with chopped walnuts, crispy bacon, and gorgonzola cheese.
Drizzle over a sweet and creamy balsamic dressing for fall-flavored perfection.
This broccoli salad recipe is a Paula Deen classic.
It’s a creamy mix of broccoli florets, cheese, bacon, and dried raisins.
This is a mouth-watering crowd pleaser, perfect for festive parties and Thanksgiving potlucks.
If you want more crunch, throw in some chopped nuts. Add cranberries for more fall flavor. You really can’t go wrong with this dreamy dish.
The best salads are the ones with varied textures and tastes. This chopped salad is a bit of everything – salty, sweet, crunchy, chewy.
It’s a fun blend of salty bacon, sweet apple, tart cranberries, and creamy feta.
Pumpkin seeds provide a crunchy bite, and the honey apple cider dressing finishes the whole thing off perfectly.
If like me, you have bags of lentils in the pantry and no idea what to do with them, you need this recipe.
Green lentils are the base of this hearty salad that’s full of healthy plant proteins.
Soft chunks of caramelized roasted butternut squash are mixed with red onion, hearty kale, toasted pecans, and sweet golden raisins.
Teamed with a fragrant roasted garlic-sherry vinaigrette, it’s one of the best salads you’ll ever eat.
Salad for breakfast is a new thing in my house, thanks to this incredibly irresistible recipe.
It’s made with cinnamon roasted butternut squash, apple slices, avocado, red onion, walnuts, and hemp seeds.
Pile into a bowl and top with an egg. There’s no better way to start your day!
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