12 Cozy Fall Salads for Any Occasion

Maple Roasted Squash Salad

This delightful Maple Roasted Squash Salad is a perfect blend of savory and sweet, making it an ideal dish for any fall gathering.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine butternut squash, maple syrup, olive oil, cinnamon, salt, and pepper; toss until well coated.
3. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
4. In a serving bowl, combine mixed greens, roasted squash, pecans, cranberries, and feta cheese.
5. Toss gently to mix, and serve immediately.

Warm Farro and Apple Salad

This hearty Warm Farro and Apple Salad combines nutty grains with sweet apples, creating a comforting dish for crisp autumn days.

Ingredients:

• 1 cup farro
• 2 cups water
• 2 apples, diced
• 1/4 cup chopped walnuts
• 1/4 cup goat cheese
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking method:

1. Rinse farro under cold water.
2. In a saucepan, bring water to a boil, add farro, and cook for 25-30 minutes until tender.
3. Drain any excess water and transfer farro to a bowl.
4. Add diced apples, walnuts, and goat cheese.
5. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper; pour over salad and toss to combine.

Harvest Quinoa Salad

Packed with seasonal flavors, the Harvest Quinoa Salad is a deliciously nutritious choice for a cozy fall lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 sweet potato, peeled and cubed
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a pot, bring water to a boil, add quinoa, and simmer for 15 minutes until cooked.
2. Roast sweet potato cubes at 400°F (200°C) for 20 minutes.
3. Combine cooked quinoa, roasted sweet potatoes, pumpkin seeds, and cranberries in a bowl.
4. Mix balsamic vinegar, olive oil, salt, and pepper, and drizzle over the salad.
5. Toss everything together and serve warm.

Autumn Kale and Brussels Sprout Salad

This Autumn Kale and Brussels Sprout Salad is refreshing and nutritious, offering a delightful crunch in every bite.

Ingredients:

• 3 cups kale, chopped
• 2 cups Brussels sprouts, shaved
• 1/4 cup almonds, sliced
• 1/4 cup grated Parmesan cheese
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, massage kale with lemon juice until softened.
2. Add shaved Brussels sprouts, almonds, and Parmesan cheese.
3. Drizzle with olive oil, season with salt and pepper, and toss to combine.
4. Serve immediately for a crisp, refreshing salad.

Beet and Goat Cheese Salad with Walnuts

This vibrant Beet and Goat Cheese Salad with Walnuts is a stunning and flavorful addition to any fall menu.

Ingredients:

• 4 medium beets, roasted and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic glaze
• Mixed greens

Cooking method:

1. Arrange mixed greens on a serving plate.
2. Top with sliced beets, crumbled goat cheese, and toasted walnuts.
3. Drizzle with balsamic glaze just before serving.

Cranberry and Spinach Salad with Warm Bacon Dressing

This Cranberry and Spinach Salad with Warm Bacon Dressing is a warm and comforting salad perfect for chilly fall evenings.

Ingredients:

• 4 cups baby spinach
• 1/4 cup dried cranberries
• 4 slices bacon, cooked and crumbled
• 1/4 cup red onion, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine spinach, cranberries, bacon, and red onion.
2. In a skillet, heat bacon drippings, add apple cider vinegar and honey, and whisk until combined.
3. Pour the warm dressing over salad and toss to coat.

Pear and Pecan Fall Salad

The Pear and Pecan Fall Salad combines juicy pears with crunchy pecans for a deliciously balanced flavor profile.

Ingredients:

• 2 ripe pears, sliced
• 1/4 cup pecans, toasted
• 4 cups mixed greens
• 1/4 cup blue cheese, crumbled
• 2 tablespoons honey mustard dressing

Cooking method:

1. In a large bowl, toss mixed greens with honey mustard dressing.
2. Top with sliced pears, pecans, and blue cheese.
3. Serve immediately for a crisp, sweet, and savory delight.

Roasted Sweet Potato and Black Bean Salad

This Roasted Sweet Potato and Black Bean Salad offers a flavorful and colorful combination of ingredients that will satiate your autumn cravings.

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Roast sweet potato cubes at 400°F (200°C) for 20-25 minutes until tender.
2. In a large bowl, combine roasted sweet potatoes, black beans, bell pepper, and cilantro.
3. Drizzle with lime juice and olive oil, season with salt and pepper, and toss to combine.

Fig and Arugula Salad

This Fig and Arugula Salad is a sophisticated blend of sweet and peppery flavors, perfect for any autumn festivity.

Ingredients:

• 6 figs, quartered
• 4 cups arugula
• 1/4 cup pine nuts, toasted
• 1/4 cup goat cheese, crumbled
• 2 tablespoons balsamic vinaigrette

Cooking method:

1. In a salad bowl, combine arugula, figs, pine nuts, and goat cheese.
2. Drizzle with balsamic vinaigrette and toss lightly.
3. Serve as a fresh and elegant autumn salad.

Apple and Cheddar Kale Salad

This Apple and Cheddar Kale Salad offers a delightful combination of textures and flavors, perfect for a comforting fall meal.

Ingredients:

• 3 cups kale, chopped
• 2 apples, sliced
• 1/4 cup sharp cheddar, shredded
• 1/4 cup sunflower seeds
• 2 tablespoons apple cider vinaigrette

Cooking method:

1. In a large bowl, toss kale with apple cider vinaigrette until well coated.
2. Add sliced apples, cheddar, and sunflower seeds.
3. Toss again and serve immediately for a crunchy and satisfying salad.