24 Best Fall Salad Recipes to Savor Autumn’s Flavors

As the leaves start to turn and the air gets crisp, I find myself craving the rich flavors and vibrant colors of fall. There’s something magical about this season that makes me want to dive into hearty, wholesome salads that celebrate the best of autumn’s bounty. From roasted root vegetables to tangy cranberries and crunchy nuts, fall salads offer a delightful mix of textures and tastes.

Classic Caesar Salad With Fall Twist

A classic Caesar salad takes on a new life with seasonal ingredients perfect for autumn. Let’s dive into what you’ll need and how to bring this fall-inspired dish together.

Ingredients

• Romaine Lettuce: Crisp and fresh, providing the base for our salad.
• Butternut Squash: Roasted and cubed, adding a sweet, nutty flavor.
• Pomegranate Seeds: Tangy bursts of flavor that complement the other ingredients.
• Parmesan Cheese: Shaved, lending a salty, savory element.
• Candied Pecans: Crunchy and sweet, enhancing the overall texture.
• Croutons: Homemade if possible, for that perfect crunch.
• Caesar Dressing: Classic, but feel free to make your own for a fresher taste.
• Garlic: Grated, to add a subtle zing to the dressing.

Instructions

1. Prepare the butternut squash. Preheat your oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. Wash and chop romaine lettuce. Rinse well and pat dry. Chop into bite-sized pieces.
3. Make the dressing. In a bowl, mix Caesar dressing with grated garlic. Adjust seasoning with salt and pepper to taste.
4. Toast the croutons. If you’re using homemade croutons, cut your bread into cubes, toss with olive oil and seasoning, then bake at 350°F for 15 minutes or until golden and crisp.
5. Assemble the salad. In a large bowl, combine romaine lettuce, roasted butternut squash, pomegranate seeds, and croutons. Drizzle with Caesar dressing and toss gently.
6. Add toppings. Finish with shaved Parmesan cheese and candied pecans for an extra layer of flavor and crunch.
7. Serve immediately. Enjoy this fall twist on the classic Caesar salad while it’s fresh and vibrant.

With these easy steps, you’ll have a delightful autumn-inspired Caesar salad that showcases the best of fall’s flavors and textures.

Autumn Harvest Salad

Celebrating the abundance of fall, the Autumn Harvest Salad is a must-try. Packed with fresh, seasonal ingredients, it brings the best of autumn to your table.

Ingredients

• 1 cup baby spinach
• 1 cup arugula
• 1/2 cup roasted butternut squash cubes
• 1/2 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pumpkin seeds
• 1 thinly sliced apple
• 1/4 small red onion, thinly sliced
• 2 tbsp balsamic vinaigrette

Instructions

1. Mix the greens. Combine baby spinach and arugula in a large salad bowl.
2. Add roasted squash. Sprinkle the roasted butternut squash cubes over the greens.
3. Toss in cranberries. Add dried cranberries for a touch of sweetness.
4. Crumble goat cheese. Distribute the goat cheese evenly throughout the salad.
5. Add pumpkin seeds. Sprinkle toasted pumpkin seeds for crunch.
6. Include apple slices. Lay thin apple slices atop the mixture.
7. Scatter red onion. Evenly distribute the thinly sliced red onion.
8. Dress the salad. Drizzle with balsamic vinaigrette and gently toss to combine.

Roasted Sweet Potato & Kale Salad

Ingredients

• 2 large sweet potatoes, peeled and cut into cubes
• 1 bunch of kale, stems removed and leaves chopped
• 1/4 cup olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans, toasted
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat oven to 400°F (200°C) for even roasting.
2. Toss sweet potatoes in a bowl with 2 tablespoons of olive oil, salt, pepper, and smoked paprika until well coated.
3. Spread sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through until tender and slightly caramelized.
4. Massage kale with the remaining olive oil in a large bowl until the leaves are tender and dark green, about 3 minutes.
5. Combine ingredients by adding roasted sweet potatoes, dried cranberries, crumbled feta cheese, and toasted pecans to the bowl with the kale.
6. Drizzle balsamic vinegar over the salad and toss gently to combine all flavors.
7. Serve immediately or refrigerate for up to 2 days, ensuring the sweet potatoes stay fresh.

This roasted sweet potato and kale salad embodies the best of fall’s flavors with its mix of hearty vegetables, tangy cranberries, and crunchy pecans.

Cranberry Pecan Salad

This Cranberry Pecan Salad is perfect for fall, highlighting the vibrant colors and rich flavors of the season.

Ingredients

• Mixed greens (baby spinach, arugula)
• 1 cup dried cranberries
• 1 cup pecan halves, toasted
• 1/2 cup crumbled goat cheese
• 1 apple, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions

1. Prepare greens: Mix baby spinach and arugula in a large bowl.
2. Add cranberries: Sprinkle dried cranberries over the greens for a sweet and tangy touch.
3. Toast pecans: Toast pecan halves in a skillet over medium heat for 5-7 minutes, then add them to the bowl.
4. Crumble cheese: Scatter crumbled goat cheese for a creamy texture.
5. Slice apple: Thinly slice an apple and layer the slices on top for a crisp, fresh element.
6. Add red onion: Thinly slice the red onion and distribute evenly throughout the salad.
7. Toss with dressing: Drizzle balsamic vinaigrette over the salad and toss everything together gently to combine.

This salad is a quick and easy way to enjoy the seasonal delights of fall.

Butternut Squash and Spinach Salad

A Butternut Squash and Spinach Salad is a fall favorite that combines the sweet and savory with a burst of vibrant colors and textures.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups fresh spinach
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds
• 1 small red onion, thinly sliced
• 1 apple, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on the baking sheet in a single layer.
3. Roast squash for 25-30 minutes or until tender and golden brown, turning halfway through.
4. Combine spinach with dried cranberries, crumbled feta, toasted pumpkin seeds, and thinly sliced red onion in a large salad bowl.
5. Add roasted squash to the salad and gently toss to mix.
6. Layer apple slices on top for an extra crunch and sweetness.
7. Drizzle balsamic vinaigrette over the salad and toss until everything is well-coated.
8. Serve immediately and enjoy the fresh, vibrant flavors of fall in every bite.

Pear and Walnut Salad

This Pear and Walnut Salad combines the sweetness of pears and the crunch of walnuts for an irresistible fall dish.

Ingredients

1. Mixed Greens: A blend of fresh arugula and baby spinach.
2. Pears: 2 ripe pears, thinly sliced.
3. Walnuts: 1/2 cup toasted walnuts.
4. Blue Cheese: 1/4 cup crumbled blue cheese.
5. Dried Cranberries: 1/4 cup for added sweetness.
6. Red Onion: Thinly sliced, about 1/4 cup.
7. Balsamic Vinaigrette: 1/4 cup for dressing the salad.

Instructions

1. Prepare Mixed Greens: Wash and dry mixed greens, then place them in a large salad bowl.
2. Slice Pears: Thinly slice the pears and add them to the mixed greens.
3. Toast Walnuts: In a dry skillet, toast walnuts over medium heat until fragrant, about 3-5 minutes, then add to the salad.
4. Crumble Blue Cheese: Add crumbled blue cheese to the salad mixture.
5. Add Cranberries: Sprinkle dried cranberries over the salad for a touch of sweetness.
6. Slice Onions: Add thinly sliced red onion to the bowl.
7. Dress Salad: Drizzle balsamic vinaigrette over the salad and toss gently to combine.

Enjoy this delicious Pear and Walnut Salad that beautifully showcases autumn’s flavors and textures.

Apple Cider Vinegar Coleslaw

Apple Cider Vinegar Coleslaw adds a zesty twist to the classic side dish, perfect for fall gatherings. It’s crunchy, tangy, and incredibly refreshing.

Ingredients

1. Shredded cabbage – 6 cups
2. Shredded carrots – 2 cups
3. Apple cider vinegar – 1/2 cup
4. Honey – 1/4 cup
5. Dijon mustard – 2 tablespoons
6. Olive oil – 1/4 cup
7. Salt – 1 teaspoon
8. Black pepper – 1/2 teaspoon
9. Thinly sliced green onions – 1/2 cup
10. Diced apples – 1 cup

Instructions

1. Combine shredded cabbage and carrots in a large bowl. Mix them well to ensure an even distribution.
2. Whisk apple cider vinegar, honey, Dijon mustard, olive oil, salt, and black pepper in a separate bowl. Make sure the dressing is smooth and well-blended.
3. Pour the dressing over the cabbage and carrot mixture. Toss until the vegetables are thoroughly coated with the zesty dressing.
4. Gently fold in the green onions and diced apples. This step adds both color and an extra layer of crunch to the coleslaw.
5. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the vegetables to slightly soften.

Pumpkin and Quinoa Salad

A delightful Pumpkin and Quinoa Salad perfectly captures the essence of fall, boasting hearty and wholesome ingredients that highlight autumn’s rich flavors.

Ingredients

• 1 cup of quinoa, rinsed
• 2 cups of water or vegetable broth
• 2 cups of diced pumpkin or butternut squash
• 1 tablespoon of olive oil
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• ¼ cup of dried cranberries
• ¼ cup of crumbled feta cheese
• ¼ cup of toasted pumpkin seeds
• 2 cups of baby spinach
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)

Instructions

1. Cook the Quinoa: Combine the rinsed quinoa with water or vegetable broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed all the liquid. Let it cool.
2. Roast the Pumpkin: Preheat your oven to 400°F. Toss the diced pumpkin or butternut squash with olive oil, ground cinnamon, and ground nutmeg. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. Let it cool.
3. Mix the Salad: In a large mixing bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries, crumbled feta cheese, and toasted pumpkin seeds. Gently fold in the baby spinach to keep it fresh and crisp.
4. Season to Taste: Season the salad with salt and pepper to taste. If desired, drizzle with balsamic glaze for added sweetness and a hint of acidity.

This Pumpkin and Quinoa Salad brings together the comforting and vibrant flavors of fall in one delightful dish. Enjoy it as a main or a hearty side, perfect for the season.

Warm Brussels Sprout Salad

Warm Brussels sprouts make a hearty and flavorful fall salad, perfect for cooler weather. Here’s how to make it:

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted almonds, sliced
• 1 apple, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions

1. Preheat Oven: Set it to 400°F (200°C) for roasting.
2. Prepare Brussels Sprouts: Toss with olive oil, salt, and pepper on a baking sheet.
3. Roast Brussels Sprouts: Bake for 20-25 minutes until golden brown and crispy.
4. Make Dressing: Whisk together balsamic vinegar, honey, and Dijon mustard.
5. Assemble Salad: Combine roasted Brussels sprouts, dried cranberries, goat cheese, almonds, and apple slices in a large bowl.
6. Add Dressing: Drizzle over the salad and toss to coat everything evenly.

Enjoy this warm and comforting Brussels sprout salad that perfectly captures the flavors of fall.

Maple Walnut Broccoli Salad

This delightful Maple Walnut Broccoli Salad beautifully combines crunchy broccoli with sweet and savory flavors.

Ingredients

• 4 cups fresh broccoli florets
• 1/2 cup chopped walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the broccoli. Chop the broccoli florets into bite-sized pieces and place them in a large salad bowl.
2. Mix in the walnuts. Toast the walnuts lightly in a skillet over medium heat until golden brown, then add them to the bowl.
3. Add cranberries and onion. Sprinkle in the dried cranberries and thinly sliced red onion.
4. Incorporate feta cheese. Crumble the feta cheese over the salad for a creamy texture.
5. Make the dressing. Whisk together the maple syrup, apple cider vinegar, olive oil, salt, and pepper until well combined.
6. Dress the salad. Pour the dressing over the broccoli mixture and toss everything together until well coated.
7. Serve immediately or chill. You can serve the salad right away or let it chill in the refrigerator for an hour to let the flavors meld.

Beet and Goat Cheese Salad

Ingredients

• 4 medium beets, roasted and cubed
• 4 oz goat cheese, crumbled
• 4 cups mixed greens (arugula, baby spinach, etc.)
• 1/4 cup walnuts, toasted
• 1/4 cup red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Roast the beets. Start by preheating your oven to 400°F. Wrap each beet in aluminum foil, place them on a baking sheet, and roast for 45-60 minutes until tender. Let them cool, peel off the skin, and cut into cubes.
2. Prepare the dressing. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Set aside.
3. Assemble the salad. In a large salad bowl, toss the mixed greens, roasted beets, crumbled goat cheese, and toasted walnuts. Add the thinly sliced red onion for extra flavor and crunch.
4. Dress the salad. Drizzle the balsamic dressing over the salad and gently toss everything together until well coated.
5. Serve immediately. Enjoy this vibrant fall salad as a refreshing appetizer or a wholesome main course.

Arugula Fig Salad

One of my favorite fall salads is the Arugula Fig Salad. The combination of peppery arugula and sweet figs is simply irresistible.

Ingredients

• 4 cups fresh arugula
• 6 fresh figs, quartered
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pine nuts
• 1/4 red onion, thinly sliced
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Start by preparing the ingredients. Quarter the fresh figs and set them aside. Thinly slice the red onion.
2. Toast the pine nuts. Spread them out in a single layer on a dry skillet over medium heat. Stir frequently for about 3-5 minutes or until golden brown.
3. Combine the arugula, figs, goat cheese, toasted pine nuts, and red onion in a large salad bowl.
4. Drizzle the salad with balsamic glaze and olive oil.
5. Season with salt and pepper. Toss everything gently to coat the ingredients evenly.
6. Serve immediately for the freshest taste, allowing the flavors to meld together beautifully.

This arugula fig salad is perfect for a light lunch or as a starter for your autumn dinner. The contrasting flavors and textures make each bite exciting and delicious.

Persimmon and Pomegranate Salad

This Persimmon and Pomegranate Salad is a vibrant addition to any fall menu. Packed with seasonal flavors, it combines sweet persimmons and juicy pomegranate seeds with fresh greens and a tangy dressing.

Ingredients

• 2 ripe persimmons, thinly sliced
• 1 cup pomegranate seeds
• 4 cups mixed greens (arugula, spinach, and baby kale)
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 small red onion, thinly sliced
• 1 avocado, sliced

Dressing

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Prepare the dressing. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
2. Combine greens, persimmons, pomegranate seeds, red onion, and avocado in a large bowl.
3. Sprinkle feta cheese and toasted walnuts over the salad.
4. Drizzle the dressing over the salad, then toss gently to combine.
5. Serve immediately, ensuring every bite includes a mix of the fresh ingredients and flavorful dressing.

This Persimmon and Pomegranate Salad perfectly captures the essence of fall with its mix of sweet, tangy, and crunchy elements.

Roasted Maple Carrot Salad

The Roasted Maple Carrot Salad combines the sweet and earthy flavors of carrots with a delightful maple glaze, creating a perfect fall salad. Here’s how you can make it:

Ingredients

• 1 lb carrots, peeled and sliced
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• Fresh arugula for serving

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the sliced carrots with olive oil, maple syrup, cinnamon, salt, and black pepper in a large bowl.
3. Spread the carrots in an even layer on the prepared baking sheet.
4. Roast the carrots for 25-30 minutes, turning halfway through, until they’re tender and caramelized.
5. Allow the roasted carrots to cool slightly. In a serving bowl, combine the roasted carrots with crumbled feta cheese, dried cranberries, and toasted pumpkin seeds.
6. Arrange a bed of fresh arugula on a serving platter and top it with the carrot mixture.
7. Drizzle with any remaining maple glaze from the roasting pan and serve immediately.

This Roasted Maple Carrot Salad is perfect for highlighting the rich flavors of fall produce in a sweet and savory combination.

Savory Pear Gorgonzola Salad

This Savory Pear Gorgonzola Salad is a delicious and elegant autumn dish, combining sweet, juicy pears with tangy Gorgonzola cheese. Perfect for any fall gathering or a cozy meal at home.

Ingredients

• 2 ripe pears, thinly sliced
• 4 cups mixed greens (such as arugula, spinach, and baby kale)
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup candied pecans
• 1/4 cup dried cranberries
• 1/4 red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions

1. Prep Pears: Thinly slice the pears and set aside.
2. Mix Greens: Combine the mixed greens in a large salad bowl.
3. Add Toppings: Top the greens with the sliced pears, crumbled Gorgonzola, candied pecans, dried cranberries, and red onions.
4. Dress: Drizzle the balsamic vinaigrette over the salad.
5. Toss: Gently toss everything together so that the ingredients are evenly coated with the dressing.
6. Serve: Serve immediately and enjoy this delightful combination of flavors and textures.

Curried Lentil Salad

This Curried Lentil Salad is a perfect blend of warm spices and hearty lentils, making it a delightful addition to any fall menu.

Ingredients

• 1 cup green or brown lentils
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 small apple, diced
• 1/4 cup raisins or dried cranberries
• 1/4 cup chopped fresh cilantro
• Juice of 1 lemon
• Salt and black pepper to taste
• Mixed greens for serving

Instructions

1. Rinse Lentils: Start by rinsing 1 cup of green or brown lentils under cold water.
2. Cook Lentils: In a medium pot, combine the rinsed lentils and 2 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.
3. Sauté Aromatics: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion is translucent.
4. Add Spices: Stir in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of cayenne pepper (if using). Cook for another minute until the spices are fragrant.
5. Mix Lentils and Spices: Add the cooked lentils to the pan, stirring well to coat them with the spice mixture. Cook for 2-3 minutes, ensuring the lentils are heated through.
6. Incorporate Fruits and Herbs: Add the diced apple, 1/4 cup raisins or dried cranberries, and 1/4 cup chopped fresh cilantro to the lentil mixture. Stir to combine.
7. Season and Serve: Squeeze the juice of 1 lemon over the salad. Season with salt and black pepper to taste. Serve the curried lentil mixture over a bed of mixed greens.

This Curried Lentil Salad combines hearty lentils with the warm flavors of fall spices, sweet apples, and tangy lemon for a nutritious and satisfying dish perfect for any autumn meal.

Hearty Farro Salad

Fall is the perfect time to enjoy a Hearty Farro Salad. This recipe combines nutty farro with roasted vegetables for a satisfying and nutritious dish.

Ingredients

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 1 cup butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 2 tbsp olive oil
• 1/4 cup dried cranberries
• 1/4 cup toasted walnuts
• 2 oz crumbled feta cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook Farro: Place farro and water (or broth) in a pot. Bring to a boil, then reduce heat to low. Simmer for about 30 minutes until farro is tender. Drain any excess liquid.
2. Roast Vegetables: Preheat oven to 400°F. Toss butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until vegetables are tender.
3. Combine Ingredients: In a large bowl, mix cooked farro with roasted vegetables. Add dried cranberries, toasted walnuts, and crumbled feta cheese.
4. Season and Garnish: Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Hearty Farro Salad makes a delicious fall meal, bursting with the cozy flavors of roasted vegetables and nutty farro. Enjoy it as a main course or a perfect side dish for any autumn gathering.

Spiced Pumpkin Seed Salad

I love incorporating seasonal ingredients into my salads, and spiced pumpkin seeds add an incredible crunch and flavor. This Spiced Pumpkin Seed Salad celebrates the essence of fall with a mix of vibrant ingredients.

Ingredients

• Mixed greens: Fresh arugula, baby spinach, or mesclun mix
• Spiced pumpkin seeds: Pumpkin seeds toasted with paprika, cumin, and a touch of cayenne
• Apple slices: Crisp Granny Smith or Honeycrisp apples for a sweet-tart element
• Feta cheese: Crumbled feta for a creamy, tangy flavor
• Dried cranberries: Adds a sweet and chewy texture
• Red onion: Thinly sliced for a sharp, zesty bite
• Balsamic vinaigrette: Homemade or store-bought, to taste

Instructions

1. Prepare pumpkin seeds: Toss raw pumpkin seeds with olive oil, paprika, cumin, cayenne, salt, and pepper. Spread evenly on a baking sheet and roast at 350°F for 15 minutes, shaking halfway through, until golden and fragrant.
2. Assemble greens: In a large salad bowl, combine the mixed greens, ensuring an even mix of different leaves for varied texture.
3. Add ingredients: Top the greens with thinly sliced apple, crumbled feta, dried cranberries, and red onion slices.
4. Mix in pumpkin seeds: Once cooled, sprinkle the spiced pumpkin seeds over the salad for added crunch.
5. Dress the salad: Drizzle balsamic vinaigrette over the assembled salad, then gently toss to combine all ingredients. Adjust seasoning with salt and pepper if needed.
6. Serve immediately: Plate the salad and enjoy it fresh to savor the crisp, fall-inspired flavors.

Cinnamon Apple Salad

Fall brings the perfect opportunity to enjoy a refreshing Cinnamon Apple Salad. Combining crisp apples with a hint of warm cinnamon, this salad is both colorful and flavorful, ideal for cozy autumn meals.

Ingredients

• 2 crisp apples, sliced (I prefer using Honeycrisp)
• 1 teaspoon ground cinnamon
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 1/4 cup thinly sliced red onion
• 1/4 cup apple cider vinaigrette

Instructions

1. Slice apples: Mix apple slices with cinnamon. Ensure each slice is evenly coated to enhance the flavor.
2. Assemble greens: Lay mixed greens in a large salad bowl. This serves as the base of your salad.
3. Add toppings: Sprinkle feta cheese, dried cranberries, toasted pecans, and red onion over the greens.
4. Layer apples: Place the cinnamon-coated apple slices on top.
5. Dress salad: Drizzle with apple cider vinaigrette. Toss gently to combine all ingredients.
6. Serve immediately: Enjoy the refreshing and flavorful Cinnamon Apple Salad.

Wild Rice & Cranberry Salad

This Wild Rice & Cranberry Salad captures the essence of fall with its hearty, nutty wild rice and sweet-tart cranberries. It’s perfect as a side dish or a light main course.

Ingredients

• 1 cup wild rice, rinsed
• 2 1/2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 1/4 cup chopped green onions
• 1/4 cup celery, finely chopped
• 1/4 cup Italian parsley, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions

1. Cook Wild Rice: In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed. Let it cool completely.
2. Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Adjust seasoning to taste.
3. Assemble Salad: In a large bowl, combine cooked wild rice, dried cranberries, toasted pecans, green onions, celery, parsley, and crumbled feta.
4. Combine and Serve: Pour the dressing over the salad, and toss well to coat. Serve immediately or refrigerate for up to a day to let the flavors meld.

Enjoy this robust and flavorful Wild Rice & Cranberry Salad, the perfect embodiment of fall’s bountiful harvest.

Orange & Pecan Spinach Salad

Combining the refreshing sweetness of oranges with the crunch of pecans, this spinach salad is a perfect addition to any fall menu. Let’s dive into the ingredients and step-by-step instructions to create this delightful dish.

Ingredients

• 6 cups fresh spinach leaves
• 2 large oranges, peeled and segmented
• 1/2 cup toasted pecans
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions

1. Prepare the spinach: Wash and dry the spinach leaves thoroughly, then place them in a large salad bowl.
2. Segment the oranges: Peel the oranges and separate them into segments. Add the orange pieces to the bowl with the spinach.
3. Add red onion: Thinly slice the red onion and add it to the salad mixture.
4. Include the pecans: Toast the pecans in a dry skillet over medium heat for 2-3 minutes, then add them to the bowl.
5. Incorporate feta cheese and cranberries: Add crumbled feta cheese and dried cranberries to the mix, combining all ingredients gently.
6. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well blended.
7. Toss the salad: Drizzle the dressing over the salad ingredients and toss lightly to coat everything evenly.
8. Serve immediately: Enjoy this Orange & Pecan Spinach Salad fresh for the best flavors and textures.

Fall Citrus Avocado Salad

This Fall Citrus Avocado Salad is the perfect blend of bright citrus and creamy avocado, complemented by tangy goat cheese and crunchy almonds. It’s a refreshing way to enjoy seasonal produce.

Ingredients

• Mixed greens (arugula, spinach, or kale)
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup sliced almonds, toasted
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh mint, chopped
• Dressing: 3 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon honey, 1 tablespoon white wine vinegar, salt and pepper to taste

Instructions

1. Combine mixed greens in a large bowl.
2. Arrange orange segments, grapefruit segments, avocado slices, and red onion on top of the greens.
3. Sprinkle crumbled goat cheese and toasted almonds evenly over the salad.
4. Whisk together olive oil, orange juice, honey, white wine vinegar, salt, and pepper until well combined.
5. Drizzle the dressing over the salad.
6. Garnish with fresh mint.
7. Toss the salad gently to mix the ingredients and serve immediately.

Integrate this vibrant fall salad into your seasonal menu to enjoy the best flavors of autumn.

Fig & Prosciutto Salad

This Fig & Prosciutto Salad brings together the sweet and savory flavors of fall in one delicious dish.

Ingredients

• Fresh figs, halved (8)
• Prosciutto slices, torn (4)
• Arugula or mixed greens (4 cups)
• Shaved Parmesan cheese (1/4 cup)
• Toasted pine nuts (2 tablespoons)
• Balsamic glaze (2 tablespoons)
• Olive oil (2 tablespoons)
• Freshly ground black pepper (to taste)

Instructions

1. Prep Greens Wash and dry the arugula or mixed greens thoroughly. Place them in a large salad bowl.
2. Prepare Figs and Prosciutto Halve the figs and tear the prosciutto slices into bite-sized pieces. Add both to the bowl with the greens.
3. Add Cheese and Nuts Sprinkle shaved Parmesan cheese and toasted pine nuts over the salad ingredients.
4. Dress Salad Drizzle the balsamic glaze and olive oil over the salad. Season with freshly ground black pepper to taste.
5. Toss and Serve Gently toss all the ingredients together until well combined. Serve immediately and enjoy the harmonious blend of flavors.

Roasted Grape and Feta Salad

This Roasted Grape and Feta Salad brings a delicious mix of sweet and savory flavors, perfect for fall.

Ingredients

• 2 cups red grapes, seedless
• 1 tablespoon olive oil
• 4 cups mixed greens (arugula, spinach)
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions

1. Preheat and Roast: Preheat your oven to 400°F. Toss grapes with olive oil, salt, and pepper. Spread them on a baking sheet, roast for 15-20 minutes until they start to caramelize.
2. Prepare Greens: While the grapes roast, wash and dry the mixed greens, then place them in a large salad bowl.
3. Add Feta and Walnuts: Sprinkle crumbled feta cheese and toasted walnuts over the greens.
4. Combine and Dress: Once grapes are roasted, let them cool slightly. Add them to the salad, drizzle with balsamic glaze, and toss gently to coat ingredients evenly.
5. Season and Serve: Taste the salad, adjust seasoning with salt and pepper if needed, and serve immediately.

Conclusion

Exploring these 24 fall salad recipes has been a delightful journey through the rich and vibrant flavors of autumn. Each salad brings its own unique twist, showcasing the best of seasonal ingredients. From the hearty roasted root vegetables to the tangy cranberries and crunchy nuts, these salads are perfect for any fall occasion.

I’ve enjoyed sharing these recipes and hope they inspire you to embrace the season’s bounty. Whether you’re looking for a classic Caesar with a fall twist or a new favorite like the Roasted Grape and Feta Salad, there’s something here for everyone. Enjoy creating and savoring these wholesome and delicious fall salads!