15 Best Fall Salad Recipes

Harvest Apple and Spinach Salad

A delightful combination of crisp apples and fresh spinach, this salad is a perfect blend of sweet and savory fall flavors.

Ingredients:

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

Cooking method:

1. In a large bowl, combine spinach, apple slices, feta cheese, pecans, and dried cranberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.

Roasted Beet and Goat Cheese Salad

This vibrant salad features roasted beets paired with tangy goat cheese for an earthy autumn delight.

Ingredients:

• 3 medium beets, roasted and sliced
• 1/4 cup goat cheese, crumbled
• 2 cups mixed greens
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Arrange roasted beets, mixed greens, goat cheese, and toasted walnuts on a serving platter.
2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to coat.
4. Serve chilled or at room temperature.

Maple Balsamic Brussels Sprout Salad

This salad combines shredded Brussels sprouts with a sweet and tangy maple balsamic dressing, perfect for fall gatherings.

Ingredients:

• 2 cups Brussels sprouts, shredded
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1/4 cup Parmesan cheese, shaved
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine shredded Brussels sprouts, dried cranberries, and pecans.
2. In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Top with shaved Parmesan cheese and serve.

Kale and Quinoa Salad with Apple Cider Vinaigrette

Packed with nutrients, this kale and quinoa salad is elevated with a refreshing apple cider vinaigrette.

Ingredients:

• 2 cups kale, chopped
• 1 cup cooked quinoa
• 1 apple, diced
• 1/4 cup almonds, sliced
• 1/4 cup feta cheese, crumbled
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine kale, quinoa, apple, almonds, and feta cheese.
2. In a small bowl, whisk together apple cider vinegar, olive oil, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss well to coat.
4. Allow the salad to sit for a few minutes before serving to let the flavors meld.

Roasted Sweet Potato and Arugula Salad

This hearty salad combines the natural sweetness of roasted sweet potatoes with the peppery bite of arugula.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 cups arugula
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup goat cheese, crumbled
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper, then spread on a baking sheet.
2. Roast sweet potatoes for 25-30 minutes until tender, tossing halfway through.
3. In a salad bowl, combine roasted sweet potatoes, arugula, pumpkin seeds, and goat cheese.
4. Drizzle with lemon juice, toss gently, and serve.

Farro and Butternut Squash Salad

This rustic salad features chewy farro paired with roasted butternut squash for a satisfying fall meal.

Ingredients:

• 1 cup farro
• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2 cups baby spinach
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Cook farro according to package instructions; drain and set aside.
2. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
3. In a large bowl, combine cooked farro, roasted squash, spinach, pecans, and dried cranberries.
4. Drizzle with balsamic glaze, toss well, and serve warm or at room temperature.

Pear and Blue Cheese Salad

Juicy pears and pungent blue cheese make a deliciously unexpected pairing in this elegant salad.

Ingredients:

• 2 ripe pears, sliced
• 4 cups mixed greens
• 1/4 cup blue cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons honey
• 3 tablespoons white wine vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Layer pears, mixed greens, blue cheese, and walnuts on a serving platter.
2. In a small bowl, whisk together honey, white wine vinegar, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.

Warm Lentil and Carrot Salad

This warm salad marries hearty lentils with roasted carrots and a zesty mustard vinaigrette.

Ingredients:

• 1 cup green lentils
• 4 carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup parsley, chopped

Cooking method:

1. Cook lentils according to package instructions; drain and set aside.
2. Preheat oven to 400°F (200°C). Toss carrot slices with olive oil, cumin, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes.
3. In a bowl, combine cooked lentils, roasted carrots, and chopped parsley.
4. Whisk together Dijon mustard, red wine vinegar, and additional olive oil, then drizzle over the salad and toss to combine.

Fig and Prosciutto Salad

This luxurious salad combines sweet figs with salty prosciutto for a sophisticated fall dish.

Ingredients:

• 6 fresh figs, halved
• 4 slices prosciutto, torn
• 4 cups arugula
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, shaved
• 2 tablespoons balsamic reduction

Cooking method:

1. Arrange figs, prosciutto, arugula, pine nuts, and Parmesan cheese on a platter.
2. Drizzle with balsamic reduction and gently toss to combine.
3. Serve immediately for a fresh and elegant appetizer or side.

Caramelized Apple and Walnut Salad

This salad features warm, caramelized apples paired with crunchy walnuts for a comforting fall treat.

Ingredients:

• 2 apples, sliced
• 1/4 cup walnuts
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 4 cups mixed greens
• 1/4 cup goat cheese, crumbled

Cooking method:

1. In a skillet over medium heat, melt butter and stir in brown sugar.
2. Add apple slices and walnuts, cooking until apples are caramelized and walnuts are toasted.
3. In a large bowl, toss mixed greens with the warm apple mixture.
4. Top with crumbled goat cheese and serve immediately.