10 Cozy Fall Salad Ideas

Roasted Butternut Squash and Quinoa Salad

This hearty and nutritious salad combines earthy squash with protein-rich quinoa for a perfect fall meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• Fresh arugula for serving

Cooking method:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet.
2. Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.
3. Meanwhile, rinse the quinoa thoroughly under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, and chopped pecans.
5. In a small bowl, whisk together the maple syrup and balsamic vinegar. Drizzle over the salad and toss to combine.
6. Serve the salad on a bed of fresh arugula, either warm or at room temperature.

Apple Walnut Spinach Salad

A crisp and refreshing salad that pairs the sweetness of apples with crunchy walnuts, perfect for a cozy fall day.

Ingredients:

• 6 cups fresh spinach leaves
• 2 apples, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 1/4 cup dried cranberries
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking method:

1. In a large salad bowl, combine the spinach, sliced apples, toasted walnuts, feta cheese, and dried cranberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Serve immediately for optimal freshness and flavor.

Warm Kale and Sweet Potato Salad

This comforting salad is both vibrant and satisfying, combining roasted sweet potatoes with nutrient-rich kale.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup pumpkin seeds
• 1/4 cup dried cherries
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard

Cooking method:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet.
2. Roast sweet potatoes for 25 minutes or until tender, stirring halfway through.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped kale and cook until wilted, about 5 minutes.
4. Add roasted sweet potatoes, pumpkin seeds, and dried cherries to the skillet, stirring to combine.
5. In a small bowl, whisk together lemon juice and Dijon mustard. Pour over the kale and sweet potato mixture, tossing to combine.
6. Serve warm for a cozy meal.

Pear and Pomegranate Salad with Goat Cheese

Sweet pears and tart pomegranate seeds combine with creamy goat cheese for a luxurious fall salad.

Ingredients:

• 4 cups mixed greens (such as arugula, spinach, and frisée)
• 2 ripe pears, sliced
• 1/2 cup pomegranate seeds
• 1/4 cup goat cheese, crumbled
• 1/4 cup pecans, toasted
• 3 tablespoons balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Arrange mixed greens on a large serving platter or in a bowl.
2. Top with sliced pears, pomegranate seeds, crumbled goat cheese, and toasted pecans.
3. Drizzle balsamic glaze over the top and season with salt and pepper.
4. Toss gently before serving to ensure even distribution of ingredients.

Autumn Farro Salad with Grapes and Pistachios

This salad combines chewy farro with sweet grapes and crunchy pistachios, perfect for a fall feast.

Ingredients:

• 1 cup farro
• 2 cups water
• 1 cup red grapes, halved
• 1/4 cup pistachios, chopped
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cooking method:

1. Rinse farro under cold water and drain. In a medium saucepan, bring water to a boil, add farro, reduce heat to low, cover, and simmer for 20-25 minutes until tender.
2. Drain any excess water and set farro aside to cool slightly.
3. In a large bowl, combine cooked farro, halved grapes, chopped pistachios, and red onion.
4. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss to combine.
5. Serve at room temperature or chilled, as desired.

Maple Roasted Brussels Sprouts and Bacon Salad

The combination of maple-glazed Brussels sprouts and crispy bacon is irresistible in this savory fall salad.

Ingredients:

• 1 pound Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tablespoons maple syrup
• 1/4 cup pecans, chopped
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C). Place halved Brussels sprouts on a baking sheet and drizzle with maple syrup, salt, and pepper.
2. Scatter chopped bacon over the Brussels sprouts.
3. Roast for 20 minutes, stirring halfway through, until Brussels sprouts are tender and bacon is crispy.
4. Remove from oven and sprinkle with chopped pecans before serving.

Cabbage and Apple Slaw with Caraway

This crunchy slaw combines crisp cabbage and sweet apples with the distinctive flavor of caraway seeds.

Ingredients:

• 1/2 head green cabbage, thinly sliced
• 2 carrots, grated
• 1 apple, julienned
• 1 tablespoon caraway seeds
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine sliced cabbage, grated carrots, julienned apple, and caraway seeds.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the slaw and toss to combine.
4. Chill in the refrigerator for 30 minutes before serving for best flavor.

Beet and Orange Salad with Hazelnuts

This vibrant salad pairs earthy beets with bright oranges and crunchy hazelnuts for a refreshing autumn dish.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 oranges, segmented
• 1/4 cup hazelnuts, toasted and chopped
• 1/4 cup goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine roasted beet slices, orange segments, toasted hazelnuts, and crumbled goat cheese.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle dressing over the salad and toss gently to combine.
4. Serve immediately or chill before serving for a refreshing bite.

Wild Rice and Cranberry Salad

A satisfying mix of wild rice, tart cranberries, and crunchy almonds makes this salad a fall favorite.

Ingredients:

• 1 cup wild rice
• 3 cups water
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds, toasted
• 2 green onions, sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. Rinse wild rice under cold water and drain. In a medium saucepan, bring water to a boil, add wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until tender.
2. Drain any excess water and set the wild rice aside to cool slightly.
3. In a large bowl, combine cooked wild rice, dried cranberries, toasted almonds, and sliced green onions.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
5. Serve at room temperature or chilled.

Carrot and Ginger Salad with Cilantro

This refreshing salad combines crunchy carrots with the zing of fresh ginger and aromatic cilantro.

Ingredients:

• 4 large carrots, grated
• 1 tablespoon fresh ginger, grated
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine grated carrots, grated ginger, and chopped cilantro.
2. In a small bowl, whisk together rice vinegar, honey, sesame oil, salt, and pepper.
3. Pour the dressing over the carrot mixture and toss to combine.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.

These salads are perfect for adding a cozy touch to your fall menu, featuring seasonal ingredients that capture the essence of autumn delightfully.