Bursting with luscious seasonal flavors, these tasty fall salad recipes will keep you cozy inside as winter draws in.
After all, salads aren’t just for summer. They’re a healthy, satisfying light meal any time of year.
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 check out the harvest salad recipe at the bottom of the post. Seriously, it’s a must-have this fall.
So, grab your favorite cozy fall sweater, and let’s check out these 25 best fall salad recipes!
1. Sweet Potato Salad
Bright and tangy, theses colorful fall salads are 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.
2. Pear Balsamic Salad
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.
3. Roasted Beet Salad
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!
4. Autumn Fruit Salad
If you like your salads sweet, this dessert-like recipe is for you. It’s the perfect fall salad idea.
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.
5. Fall Pasta Salad
Dairy-free (but totally delicious!), these vegan fall salads are 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!
6. Bacon and Brussels Sprouts Salad
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?!
7. Roasted Butternut Squash Salad
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.
8. Apple Cranberry Pecan Salad
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.
9. Autumn Kale Apple Salad with Fennel and Goat Cheese
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.
10. Grape Salad
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!
11. Winter Beetroot & Carrot Salad
The shifting season may be gray and dark, but that doesn’t mean your salads have to be!
This insanely colorful salad is colorful, fragrant, and so very delicious.
It pairs hearty root veggies with meaty chickpeas. And it all comes together in a vibrant sweet orange dressing.
And since it uses seasonal veggies, it’s super affordable too.
12. Fall Harvest Quinoa Salad
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.
This adaptable salad is really easy to customize so feel free to get creative!
A refreshing blend of sweet and savory, you’ll taste crisp fall evenings in every bite.
13. Fall Panzanella Salad
Panzanella is a filling bread salad, originally from Italy. But it screams fall salads.
This dish gets a fall makeover with butternut squash, Brussels sprouts, apple, dried cranberries, pepitas, goat cheese, and kale.
14. Rotisserie Chicken Salad
This easy fall salad idea is perfect 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.
15. Roasted Beet and Orange Salad
Roasted beet and orange salad understood the assignment. It has some serious fall vibes not only in color but the flavor department.
I mean, those toasted pine nuts paired with meaty beets and tart oranges are a match made in heaven.
And don’t forget the scrumptious honey-mustard lemon dressing! It binds all those hearty flavors.
16. Autumn Pear Salad
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.
17. Autumn Glow Salad
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!
18. Toasted Farro Salad with Pear, Hazelnuts and Arugula
This versatile salad for fall 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.
And yes, it tastes as good as it looks!
19. Celery Salad with Dates, Almonds and Parmesan
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.
20. Cranberry Pecan Cucumber Salad
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.
21. Apple Wedge Salad
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.
22. Broccoli Salad
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.
23. Autumn Chopped Salad
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.
24. Thanksgiving Lentil Salad
If like me, you have bags of lentils in the pantry and no idea what to do with them, you need this recipe.
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.
25. Fall Harvest Breakfast Salad
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!
25 Best Fall Salad Recipes
4
servings15
minutes275
kcalSavor the flavors of fall with this harvest salad with roasted squash and a tangy vinaigrette dressing.
Ingredients
- For the tangy vinaigrette dressing
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
Fresh ground black pepper
6 tablespoons olive oil
- For the salad:
8 cups fresh spinach
1 cup roasted butternut or acorn squash, cut into 1/2-inch cubes
1 crisp apple (like Honeycrisp or Granny Smith), thinly sliced
1/4 cup toasted pecans
1/4 cup goat cheese crumbles
1/4 cup pomegranate arils
6 tablespoons vinaigrette dressing
chopped fresh thyme, for garnish (optional)
Instructions
- Whisk together maple syrup, apple cider vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil, one tablespoon at a time, until creamy.
- Spread spinach out on a large platter. Layer with roasted squash cubes, apple slices, pecans, goat cheese crumbles, and pomegranate arils.
- Drizzle about 6 tablespoons (or more, to taste) of the vinaigrette over the salad. Garnish with fresh thyme, if desired.
- Serve immediately and enjoy!
Notes
- For make-ahead, keep all components separate with the spinach and dressing refrigerated. Toss the apple slices in lemon juice to prevent browning. Combine all ingredients just before serving.
- How to roast squash: Cut the squash into half-inch cubes, drizzle with olive oil, and season with salt and pepper. Spread them on a baking sheet in a single layer and roast in a preheated oven at 400°F for about 20-25 minutes or until tender and lightly golden brown. Allow them to cool.
Nutrition
- Calories: 275kcal
- Carbohydrates: 20g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 4g
- Cholesterol: 6mg
- Sodium: 131mg
- Potassium: 663mg
- Fiber: 4g
- Sugar: 14g
- Calcium: 100mg
- Iron: 3mg
