12 Autumn Harvest Salad Recipes

Roasted Butternut Squash and Pomegranate Salad

This delightful salad combines the sweet, nutty flavor of roasted butternut squash with the bright, juicy burst of pomegranate seeds.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup pomegranate seeds
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 cups mixed greens
• 2 tablespoons balsamic glaze

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. In a large bowl, combine roasted squash, pomegranate seeds, feta, walnuts, and mixed greens.
4. Drizzle with balsamic glaze before serving.

Maple-Glazed Brussels Sprouts and Apple Salad

A perfect balance of sweet and savory, this salad highlights the seasonal flavors of Brussels sprouts and apples.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 2 cups arugula

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil and maple syrup. Roast for 20-25 minutes until caramelized.
3. In a large bowl, mix roasted Brussels sprouts with apple slices, cranberries, pecans, and arugula.
4. Serve immediately.

Pear and Gorgonzola Salad with Candied Pecans

This classic salad pairs sweet, juicy pears with creamy Gorgonzola and crunchy candied pecans for a rich, autumn-inspired dish.

Ingredients:

• 2 ripe pears, thinly sliced
• 1/2 cup Gorgonzola cheese, crumbled
• 1/2 cup candied pecans
• 3 cups mixed salad greens
• 3 tablespoons balsamic vinaigrette

Cooking method:

1. In a large salad bowl, combine mixed greens, sliced pears, Gorgonzola, and candied pecans.
2. Drizzle with balsamic vinaigrette and toss gently to coat.

Warm Farro and Mushroom Salad

This hearty salad features earthy mushrooms and nutty farro, making it a perfect lunch or light dinner.

Ingredients:

• 1 cup farro
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 cups spinach
• 1/4 cup Parmesan cheese, shaved

Cooking method:

1. Cook farro according to package instructions; set aside.
2. In a skillet, heat olive oil and sauté mushrooms and garlic until mushrooms are golden brown.
3. Combine cooked farro, mushrooms, spinach, and Parmesan in a bowl and toss.
4. Season with salt and pepper before serving warm.

Cranberry and Quinoa Salad with Orange Vinaigrette

Bursting with color and flavor, this quinoa salad features tart cranberries and a tangy orange vinaigrette.

Ingredients:

• 1 cup quinoa
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 2 green onions, sliced
• 2 tablespoons fresh orange juice
• 1 tablespoon olive oil
• Salt, to taste

Cooking method:

1. Cook quinoa according to package instructions and let cool.
2. In a large bowl, combine quinoa, cranberries, sunflower seeds, and green onions.
3. Whisk together orange juice, olive oil, and salt; pour over salad and toss.

Sweet Potato and Kale Salad with Tahini Dressing

A nutritious and satisfying salad featuring sweet potatoes and kale, complemented by a creamy tahini dressing.

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups kale, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
3. In a bowl, whisk tahini, lemon juice, and maple syrup to make the dressing.
4. Combine roasted sweet potatoes with kale and drizzle with tahini dressing before serving.

Beetroot and Goat Cheese Salad

This vibrant salad combines the earthy sweetness of beetroot with the creamy tang of goat cheese.

Ingredients:

• 2 large beetroots, boiled and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup pistachios, chopped
• 3 cups mixed greens
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Cooking method:

1. In a large bowl, combine mixed greens, sliced beetroot, goat cheese, and pistachios.
2. Whisk together balsamic vinegar and honey; drizzle over the salad and gently toss.

Fig and Prosciutto Salad with Arugula

A sophisticated blend of sweet figs and savory prosciutto, perfect for an elegant autumn meal.

Ingredients:

• 8 fresh figs, quartered
• 4 slices prosciutto, torn
• 2 cups arugula
• 1/4 cup blue cheese, crumbled
• 2 tablespoons balsamic reduction

Cooking method:

1. Arrange arugula on a platter; top with figs and prosciutto.
2. Sprinkle blue cheese and drizzle with balsamic reduction before serving.

Carrot and Raisin Salad with Curry Yogurt Dressing

This simple yet flavorful salad blends crunchy carrots with a sweet and spicy yogurt dressing.

Ingredients:

• 4 large carrots, grated
• 1/2 cup raisins
• 1/2 cup plain yogurt
• 1 teaspoon curry powder
• 1 tablespoon lemon juice
• Salt, to taste

Cooking method:

1. In a large bowl, mix grated carrots and raisins.
2. In a separate bowl, whisk yogurt, curry powder, lemon juice, and salt.
3. Pour dressing over carrot mixture and toss to combine.

Radicchio and Apple Salad with Walnut Dressing

A vibrant and crunchy salad featuring bitter radicchio, sweet apples, and a rich walnut dressing.

Ingredients:

• 1 head radicchio, chopped
• 2 apples, sliced
• 1/4 cup walnuts, chopped
• 2 tablespoons walnut oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Cooking method:

1. In a large bowl, combine radicchio, apples, and walnuts.
2. Whisk together walnut oil, vinegar, salt, and pepper; drizzle over salad and toss gently.