These fall salad recipes highlight the best the season has to offer! Autumn produce makes hearty and delicious salads everyone will love.
When the weather starts to get cooler, our minds drift immediately to cozy squash, feathery Brussels sprouts and tart apples. It’s fall salad time! While summer salads have their place, there’s something about autumn salad that has our heart. Maybe it’s the way sweet tart vinaigrettes pair with sweet potatoes and pomegranate seeds?
Whatever the case, here are all the best fall salad recipes to enjoy autumnal eating! There’s something with just about every ingredient of the season. From leafy greens to root veggies, they’re all beautifully bright, healthy and utterly delicious.
Looking for a stunning fall salad? Enter: this Cozy Fall Squash Salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for weeknights or parties. Try it withdelicata squash, which roasts in just 20 minutes (no peeling required!), or go classic with roasted butternut squash. Add pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing and yep: it’s a stunner.
Fall is time for Brussels sprouts! Did you know you can slice it raw and use it like salad greens? Salads like this Shaved Brussels Sprouts salad taste so incredible, it’s hard to believe they’re also good for you! This fall salad is like the best treat: feathery shaved Brussels sprouts, the vibrant burst of pomegranate seeds, and a tangy sweet vinaigrette.
Beets are seasonal in the autumn once weather turns cooler, and one of the best ways to use them is in a salad! This beet salad stars roasted beets: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection! As a time saver, use Instant Pot beets.
This refreshing apple manchego salad is a total fall treat! It stars apples and Spanish Manchego cheese cut into matchsticks, dressed simply with a bit of olive oil and chives. The way these ingredients are combined in such a simple way makes each shine! The way the apples and cheese are cut makes it hard to distinguish between the two – making it all the more fun to guess what will be part of each bite!
Leafy greens start to appear in fall: and what better way to use them in a fall kale salad? This is one of the BEST kale recipes we know of: we promise! Tuscan kale has the power to transform the minds of kale haters everywhere. After you taste this kale salad you’ll agree that kale smothered in a lemony, garlicky Parmesan dressing can only be one thing: over the top delicious.
Here's a fantastic fall salad: farro salad with apples! This hearty grain is chewy like barley, but is much quicker to cook. To the farro, add apple, arugula and tart cherries. Sprinkle a bit of feta cheese for a savory saltiness, and then cover the entire farro salad in a tart cherry vinaigrette. With the red and the green, it’s visually stunning, and it tastes incredible: tangy, tart, sweet, and savory all at once.
Here's a fantastic fall salad: pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette.
Cabbage is great for fall salad recipes! This cabbage recipe features Savoy cabbage, a mild cabbage with frizzled leaves. When thinly sliced, the leaves look like beautiful confetti. They're perfect in this salad with apples and walnuts, Pecorino Romano cheese, and a tangy sweet tart dressing. Make sure to find Savoy cabbage for this one: it's a treat! Step it up: use Glazed Walnuts or Glazed Pecans.
Kale and pomegranate are the perfect fall combination. Here massaging the kale before eating it in this salad makes it taste tender and sweet, instead of bitter! All you do is use a little olive oil and massage the leaves so they become softer. The massaged kale is paired with pomegranate seeds and an apple cider vinaigrette: it’s sweet, tangy, and so, so good.
Here’s a fall salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. As a time saver, make this with precooked beets you can find in many stores these days. Usually we roast our own…but it saved a massive amount of time. Either way: this salad needs to be part of your side dish repertoire!
Here's a classic go-to fall salad that will become your favorite too: spinach apple salad! It’s got a tangy balsamic dressing and crunchy maple-glazed walnuts (or pecans). No one will believe it took only minutes to put together! It’s that good.
Last up in our fall salad recipes: Brussels sprout and sweet potato salad! It's both comforting and fresh and clean. Combine hearty roasted sweet potatoes with shaved Brussels sprouts into a sort of superfood salad. With a bit of balsamic vinaigrette and some sharp cheese, the salad is bursting with flavor as well as nutrients.
More fall inspiration
Need more fall recipes? We’ve got you covered. Here are more great recipes for eating in autumn:
Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it’s warm, about 5 to 10 minutes.)
Thinly slice the shallot. If needed, chop the pistachios.
To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve.
Keywords: Fall salad, Fall salad recipes, Autumn salad
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.