We’ll be making these fall salad recipes all season long! Simple and delicious, they’re packed with fall produce like apples, arugula, and more.
A fall salad is my favorite way to show off the season’s best produce. The tomatoes and sweet corn of summer may be gone, but spicy arugula, crisp apples, sweet potatoes, squash, and more are in abundance. What better way to enjoy them than in a colorful fall salad with a refreshing dressing?
Below I share some of my best fall salad recipes. They include hearty grain salads that pair well with lunch, as well as simple salads that can accompany any dinner. I hope you try some this fall! In a season known for cozy soups and baking recipes, they’re a great way to add some freshness to your meal rotation. Enjoy!
Our best fall salad recipes
Spinach Salad
My mom’s favorite fall salad! Crisp apples, dried cranberries, goat cheese, red onions, and candied walnuts top a lush bed of spinach. A tangy apple cider vinaigrette brings it all together.
Sweet Potato Salad
This salad features some of my favorite fall ingredients: spicy arugula, oven-roasted sweet potatoes, avocado, pepitas, and tangy feta cheese. Drizzled with my walnut tahini dressing, it makes a delicious and satisfying lunch.
Shaved Fennel Salad
This quick salad is customizable. Keep it simple with grated fennel, parmesan, and pine nuts, or liven it up with orange segments, apple, or herbs like dill or mint.
Farro Salad
This impressive salad is filled with hearty farro, arugula, walnuts, apples, dates, and more. Enjoy it as a side dish with any fall meal or eat it for lunch with a slice of crusty bread.
Kale Caesar Salad
Like a classic Caesar salad…but possibly better. I love the combination of crisp romaine lettuce with tender, green kale. I also add roasted chickpeas for protein and avocado for creamy richness.
Shaved Brussels Sprout Salad
I bring this salad to Thanksgiving dinner every year and never come home with leftovers! My family loves that it’s bright and refreshing, and I love that it’s easy to make. Only 7 ingredients!
Beet Salad with Goat Cheese and Balsamic
Sweet and earthy roasted beets pair with crisp apples, tangy goat cheese, and a balsamic vinaigrette in this elegant fall salad.
The best broccoli salad
You won’t find bacon here! Pepitas and smoked toasted almonds take their place in this new version of the classic.
Wheat and Berry Salad
In the fall, I make some version of this salad almost every week. I love the combination of creamy roasted squash, tender kale, and dried cranberries with a nutty whole grain. If you don’t have wheat berries on hand, sub farro or use wild rice or quinoa to make this recipe gluten-free.
Cabbage Salad
A sesame-peanut dressing adds a rich, nutty flavor to this vibrant slaw.
Green Bean Salad
Three words: honey mustard dressing. Yes, you want to try this one.
Kohlrabi Salad
Have you ever tried kohlrabi? If not, give it a try with this quick and refreshing slaw! The sweet apples perfectly balance the mustardy flavor of the kohlrabi. You will love it!
Carrot Salad
This salad is much more than the sum of its parts. It consists of julienned carrots, Medjool dates, pistachios and herbs, all tossed with a simple dressing of olive oil, lemon juice, honey and cumin. It’s sweet, earthy and unexpected. When I bring it to fall gatherings, it’s always a hit!
Kale Salad
This main dish salad has a really fun mix of textures and flavors! Creamy avocado and tender kale pair with crispy roasted chickpeas, crunchy root vegetables, chewy dried cranberries, and toasted pumpkin seeds.
Arugula Salad with Lemon Vinaigrette
I like to roast the grapes in this simple salad to intensify their natural sweetness, but you can simplify the recipe by tossing them raw. Both options are delicious!
Roasted Delicata Squash and Creamy Blue Cheese Sauce
A dish I had at Chicago Publican inspired this fall salad. Tender roasted squash and crispy red cabbage top a creamy, tangy blue cheese sauce. Serve it at a fall dinner party – it’s sure to impress!
Pumpkin Salad
I first shared this recipe in 2017, but I still return to it every fall. My favorite part is the dressing. It is lightly creamy, tangy and aromatic, made with olive oil, apple cider vinegar, cumin and a blend of Medjool dates.
Wild Rice Pilaf
Walnut wild rice is one of my favorite fall salad ingredients. Filled with roasted sweet potatoes, herbs, and shredded Brussels sprouts, this hearty pilaf is a delicious way to enjoy it! Pair it with any simply cooked protein for a healthy dinner. Leftovers pack up perfectly for lunch!
Pear Salad with Balsamic and Walnuts
This recipe is a delicious display of ripe, juicy pears. Tossed with fresh salad greens, crunchy fennel, grated cheese, and my favorite balsamic dressing, they shine in this easy salad.
Roasted Golden Beet
Some of my fall salad ideas focus on a single vegetable. Take this one: I roast golden beets until tender. Then, I toss them with some arugula, pistachios, feta cheese, and a spiced lemon vinaigrette. It’s so simple but so tasty. If you can’t find golden beets, use red beets or substitute roasted squash or roasted carrots. They would all be fantastic!
Pomegranate Salad with Cider Dressing
The best fall harvest salad! Includes roasted squash, shaved root vegetables, apples, pomegranate seeds and more. It would make a spectacular Thanksgiving side dish. Roast the squash and make the salad dressing a day in advance so it’s quick and easy to prepare.
Best Fall Salad: Sweet Potato Salad
serves 4
This Roasted Sweet Potato Salad is one of our favorite fall salad recipes!
- 2 roasted sweet potatoes
- 1 recipe tahini dressing
- 4 mugs arugula
- ⅓ cup crumbled feta cheese
- 1 avocado, sliced
- lemon slice, to squeeze
- 3 tablespoons toasted seeds
- Sea salt and freshly ground black pepper
Prevent your screen from going dark
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Prepare the roasted sweet potatoes and tahini dressing according to the recipes.
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Prepare the salad on a large plate with the arugula, a drizzle of dressing, the sweet potatoes and the feta cheese. Top with the avocado slices and squeeze some lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
