As the leaves start to change and the crisp autumn air sets in, our thoughts turn to cozying up with warm, comforting dishes. But salads? Yes, even salads can be a perfect fit for the season. In fact, many of the best ingredients of fall – like roasted butternut squash, apples, and pomegranate seeds – are just begging to be tossed into a bowl and topped with your favorite dressing. And don’t even get us started on the amazing flavors that come from combining sweet potatoes, goat cheese, and arugula! In this article, we’ll share 18 of our favorite fall salad recipes that are sure to warm your heart (and belly). From classic combinations like kale and quinoa to more unique pairings like caramelized onions and apples, there’s something for everyone in this roundup. So grab a blanket, cozy up by the fire, and get ready to dig into the best of autumn in salad form!
Roasted Butternut Squash Salad with Cranberries
Roasted Butternut Squash Salad with Cranberries Recipe
Summary:
This salad combines the sweetness of roasted butternut squash with the tanginess of cranberries, perfect for a light and refreshing fall or winter meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup fresh or frozen cranberries
– 1/2 cup chopped kale or mixed greens
– 1/4 cup crumbled goat cheese (optional)
– 1 tablespoon apple cider vinegar (or balsamic glaze)
– 1 teaspoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil, season with salt and pepper, and roast for 45-50 minutes, or until tender.
4. In a large bowl, combine roasted squash, cranberries, kale or mixed greens, and goat cheese (if using).
5. Whisk together apple cider vinegar and honey, then pour over the salad and toss to combine.
Cooking Time: 1 hour
Apple Walnut Salad with Maple Dressing
This crisp and refreshing salad combines the sweetness of apples and maple syrup with the crunch of walnuts, perfect for a fall evening or a quick lunch.
Ingredients:
– 4-6 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– 1/4 cup maple syrup
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced apple, and chopped walnuts.
2. In a small bowl, whisk together the maple syrup and olive oil until well combined.
3. Pour the dressing over the salad and toss to coat.
4. If using blue cheese, crumble it over the top of the salad and serve immediately.
Cooking Time: 10-15 minutes
Kale and Quinoa Salad with Pomegranate Seeds
This vibrant salad combines the nutty flavor of quinoa with the earthy taste of kale, topped with sweet and tangy pomegranate seeds. Perfect for a quick lunch or dinner, this recipe is also great as a side dish or even as a light meal.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/2 cup pomegranate seeds
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a large bowl, massage chopped kale with your hands for about 2 minutes to soften the leaves.
3. Add cooked quinoa, pomegranate seeds, and crumbled feta cheese (if using) to the bowl.
4. Drizzle olive oil and apple cider vinegar over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Warm Bacon and Brussels Sprout Salad
A twist on traditional salads, this recipe combines the sweetness of caramelized Brussels sprouts with the smokiness of crispy bacon for a delicious and satisfying side dish.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 6 slices of bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Meanwhile, cook bacon in a skillet over medium-high heat until crispy. Remove from heat and set aside.
4. In the same skillet, add honey and stir to combine with any remaining bacon drippings.
5. Combine roasted Brussels sprouts, cooked bacon, and chopped parsley in a bowl. Drizzle with warm honey mixture and toss to coat.
Cooking Time: 30-40 minutes
Autumn Harvest Salad with Honey Mustard Vinaigrette
Celebrate the flavors of fall with this colorful salad featuring a medley of seasonal ingredients and a tangy honey mustard dressing.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup roasted butternut squash, diced
– 1 cup diced apples
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped walnuts
– 1/4 cup dried cranberries
– 2 tbsp honey mustard vinaigrette (see below)
Honey Mustard Vinaigrette:
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1 tsp honey
– 1/2 cup olive oil
Instructions:
1. Preheat oven to 400°F. Roast butternut squash for 30 minutes or until tender.
2. In a large bowl, combine mixed greens, roasted squash, apples, blue cheese, walnuts, and cranberries.
3. Whisk together honey mustard vinaigrette ingredients in a small bowl.
4. Drizzle the vinaigrette over the salad and toss to coat.
5. Serve immediately.
Cooking Time: 30 minutes
Pear and Gorgonzola Salad with Candied Pecans
This salad is a perfect blend of sweet and savory flavors, featuring the crunch of candied pecans and the creaminess of gorgonzola cheese.
Ingredients:
– 4 ripe pears, sliced into wedges
– 1/2 cup Gorgonzola cheese, crumbled
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup candied pecans (see note)
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, sliced pears, and crumbled Gorgonzola cheese.
2. Drizzle with honey and toss gently to coat.
3. Sprinkle candied pecans over the top of the salad and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Note: To make candied pecans, preheat oven to 350°F (180°C). Toss 1/2 cup pecan halves with 1 tablespoon honey and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes or until caramelized.
Sweet Potato and Arugula Salad with Goat Cheese
This autumn-inspired salad combines the natural sweetness of roasted sweet potatoes with the peppery flavor of arugula, topped with crumbly goat cheese. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 large sweet potatoes
– 4 cups arugula
– 1/2 cup goat cheese, crumbled
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large bowl, combine arugula and crumbled goat cheese.
4. Slice roasted sweet potatoes into wedges.
5. Drizzle olive oil and apple cider vinegar over the salad; season with salt and pepper to taste.
6. Top the salad with sliced sweet potatoes.
Cooking Time: 50 minutes
Roasted Beet and Goat Cheese Salad
This salad combines the natural sweetness of roasted beets with the tanginess of goat cheese, perfect for a light and refreshing meal or as a side dish. The simplicity of this recipe allows the flavors to shine through.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. In a large bowl, combine roasted beets, crumbled goat cheese, chopped walnuts, and dressing. Season with salt and pepper to taste.
6. Garnish with fresh thyme leaves if desired.
Cooking Time: 45-50 minutes
Spinach Salad with Warm Bacon Dressing
A classic salad gets a savory twist with the addition of warm bacon dressing, perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/2 cup crumbled blue cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with foil and lay the bacon slices on it.
3. Bake for 15-20 minutes or until crispy, flipping halfway through.
4. In a large bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard.
5. Add cooked bacon to the bowl and crumble it into small pieces.
6. Add spinach leaves to the bowl and toss gently to combine.
7. Season with salt and pepper to taste.
8. If desired, sprinkle blue cheese on top and serve immediately.
Cooking Time: 20-25 minutes
Fig and Arugula Salad with Balsamic Glaze
This salad is a perfect combination of sweet and savory flavors, featuring caramelized figs, peppery arugula, and a tangy balsamic glaze.
Ingredients:
– 4-6 fresh figs, chopped
– 4 cups arugula leaves
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
– 2 tbsp olive oil
– 2 tbsp balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the figs with a pinch of salt and a drizzle of olive oil on a baking sheet.
3. Roast the figs for 10-12 minutes, or until caramelized.
4. In a large bowl, combine the arugula, roasted figs, crumbled goat cheese (if using), and chopped nuts (if using).
5. Drizzle the balsamic glaze over the salad and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Harvest Cobb Salad with Turkey and Cranberries
This autumn-inspired salad combines the warmth of roasted turkey with the brightness of cranberries, crunchy apples, and tangy blue cheese. A perfect blend of flavors and textures for a cozy fall evening.
Ingredients:
– 1 lb cooked turkey breast, diced
– 2 cups mixed greens
– 1 cup dried cranberries
– 1/2 cup crumbled blue cheese
– 1/2 cup chopped crisp apple
– 1/4 cup toasted pecans
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mixed greens, turkey, cranberries, blue cheese, apple, and pecans.
3. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
4. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None required! This salad is ready in just a few minutes.
Caramelized Onion and Apple Salad
A sweet and savory salad that combines the natural sweetness of caramelized onions with the crunch of fresh apples, all on a bed of crisp greens. This recipe is perfect for a light and refreshing side dish or a satisfying lunch.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 apples (Granny Smith or Honeycrisp), peeled and diced
– 4 cups mixed greens
– 1/4 cup crumbled blue cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. In a separate bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
4. Add diced apples to the bowl and toss to coat with the dressing.
5. Combine mixed greens, caramelized onions, and apple mixture in a large bowl.
6. Top with crumbled blue cheese (if using) and serve immediately.
Cooking Time: 45 minutes
Farro Salad with Roasted Vegetables
This hearty salad combines nutty farro with a medley of roasted vegetables, perfect for a healthy and satisfying meal or side dish.
Ingredients:
– 1 cup farro
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as Brussels sprouts, sweet potatoes, and red bell peppers)
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions.
3. Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
4. In a large bowl, combine cooked farro, roasted vegetables, garlic, apple cider vinegar, and lemon juice.
5. Mix well and season to taste.
Cooking Time: 35-40 minutes
Kale Caesar Salad with Roasted Chickpeas
Elevate your salad game with this nutritious and flavorful combination of crispy roasted chickpeas, tender kale, and creamy Caesar dressing.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup Caesar dressing
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 can chickpeas (15 ounces), drained and rinsed
– 1 tablespoon lemon juice
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with 1 tablespoon olive oil, salt, and red pepper flakes (if using). Spread on a baking sheet and roast for 30-40 minutes or until crispy.
3. In a large bowl, massage kale leaves with garlic, Dijon mustard, salt, and pepper.
4. Drizzle Caesar dressing over the kale mixture and toss to coat.
5. Top with roasted chickpeas and sprinkle with lemon juice.
6. Serve immediately and enjoy!
Cooking Time: 40-50 minutes
Fall Panzanella Salad with Pumpkin and Sage
This seasonal twist on the classic Italian bread salad combines roasted pumpkin, crispy sage leaves, and toasted bread for a warm and comforting side dish perfect for fall gatherings.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 baguette, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– 2 tablespoons chopped fresh sage leaves
– 1/2 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, and honey.
4. Add toasted bread cubes to the bowl and toss to combine.
5. Add roasted pumpkin, sage leaves, and goat cheese (if using) to the bowl. Toss gently to combine.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 30 minutes
Apple Cider Vinaigrette Salad with Mixed Greens
This refreshing salad combines the sweetness of apples with the tanginess of apple cider vinaigrette, all on a bed of crisp mixed greens. A perfect side dish or light lunch for any occasion.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup apple cider vinaigrette (see below)
– 1 large apple, diced
– 1/2 cup crumbled blue cheese (optional)
– Salt and pepper to taste
Apple Cider Vinaigrette:
– 2 tablespoons apple cider vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens.
2. In a small bowl, whisk together apple cider vinaigrette ingredients until smooth.
3. Pour vinaigrette over the greens and toss to coat.
4. Top with diced apple and crumbled blue cheese (if using).
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in 5 minutes or less.
Enjoy your delicious Apple Cider Vinaigrette Salad with Mixed Greens!
Roasted Delicata Squash Salad with Feta
Roasted Delicata Squash Salad with Feta Recipe
Summary: This vibrant salad combines the natural sweetness of roasted delicata squash with tangy feta cheese, crunchy kale, and a hint of citrus. Perfect for a quick and flavorful side dish or light lunch.
Ingredients:
– 1 medium delicata squash (about 2 lbs)
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 45-50 minutes, or until tender and caramelized.
5. In a large bowl, combine roasted squash, feta cheese, kale, lemon juice, and apple cider vinegar.
6. Toss gently to combine and serve warm.
Cooking Time: 45-50 minutes
Autumn Cobb Salad with Maple Vinaigrette
As the seasons change, this Autumn Cobb Salad brings together the warm flavors of roasted butternut squash and crispy bacon, perfectly balanced by a tangy maple vinaigrette. A perfect combination for your fall gatherings.
Ingredients:
– 4 cups mixed greens
– 1 medium butternut squash, peeled and cubed (roasted)
– 6 slices of cooked bacon, crumbled
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped walnuts
– Maple vinaigrette (see below)
Maple Vinaigrette:
– 2 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine mixed greens, roasted butternut squash, crumbled bacon, cherry tomatoes, blue cheese, and chopped walnuts.
3. Whisk together maple vinaigrette ingredients in a small bowl. Drizzle over the salad and toss to coat.
4. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Summary
Get ready to cozy up with these delicious fall salad recipes! From classic combinations like kale and quinoa to sweet potato and arugula, there’s something for everyone. Try roasting butternut squash with cranberries for a sweet and tangy twist, or warm up with bacon and Brussels sprouts. For a taste of autumn, mix in pomegranate seeds, candied pecans, and honey mustard vinaigrette. With 18 hearty salads to choose from, you’ll never get tired of the same old recipe.
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