Hey, foodie friend! Fall’s here, and while everyone’s obsessing over pumpkin spice and cozy casseroles, I’m over here craving something fresh, crisp, and colorful. Don’t get me wrong—I love a good stew, but sometimes you need a salad that screams autumn without weighing you down. These 20 fall salads are packed with seasonal goodies like roasted squash, crisp apples, and nutty grains, all tossed with dressings that’ll make your taste buds do a happy dance. Whether you’re meal-prepping for the week or impressing guests at a dinner party, these recipes are quick, approachable, and downright delicious. Ready to shake up your salad game? Let’s get chopping! 😊
1. Roasted Butternut Squash & Kale Salad
Why It’s Awesome: This salad is like a warm hug from fall itself—sweet, nutty squash meets hearty kale in a combo that’s equal parts healthy and indulgent.
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 cups kale, chopped
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
- Massage kale with a pinch of salt for 1 minute to soften it (trust me, it’s worth the arm workout).
- Whisk maple syrup, balsamic vinegar, and remaining olive oil for a quick dressing.
- Toss kale, roasted squash, cranberries, and pecans in a bowl. Drizzle with dressing and mix.
Why You’ll Love It
The sweet-salty combo here is unreal, and the pecans add a crunch that makes every bite addictive. I once made this for a potluck, and it disappeared faster than the dessert tray. Who says salads can’t steal the show?
2. Apple & Arugula Salad with Honey Dijon Dressing
Why It’s Awesome: Crisp apples and peppery arugula make this salad a 10-minute wonder that feels fancy AF.
Ingredients
- 3 cups arugula
- 1 Honeycrisp apple, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Step-by-Step Instructions
- Throw arugula into a big bowl. Add apple slices, feta, and walnuts.
- Whisk olive oil, honey, Dijon mustard, and apple cider vinegar until smooth.
- Drizzle dressing over the salad and toss gently.
Why You’ll Love It
This salad is stupidly easy but tastes like you spent hours on it. The honey Dijon dressing is tangy-sweet perfection, and the apples add a juicy crunch. Pro tip: slice the apples last to keep them from browning—learned that the hard way.
3. Pomegranate & Quinoa Power Salad
Why It’s Awesome: Packed with protein and pops of pomegranate, this salad is your meal-prep BFF.
Ingredients
- 1 cup quinoa, cooked
- 1/2 cup pomegranate seeds
- 2 cups baby spinach
- 1/4 cup almonds, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
Step-by-Step Instructions
- Cook quinoa per package instructions and let it cool slightly.
- Mix quinoa, pomegranate seeds, spinach, and almonds in a bowl.
- Whisk olive oil, lemon juice, and honey for the dressing.
- Toss everything together and serve chilled or at room temp.
Why You’ll Love It
This one’s a nutrient powerhouse that doesn’t skimp on flavor. The pomegranate seeds burst with sweetness, and the quinoa keeps you full for hours. I make a big batch on Sundays and eat it all week—zero regrets.
4. Pear & Gorgonzola Salad with Candied Walnuts
Why It’s Awesome: This is your fancy-pants salad for when you want to impress without breaking a sweat.
Ingredients
- 2 pears, sliced
- 3 cups mixed greens
- 1/4 cup Gorgonzola cheese, crumbled
- 1/4 cup walnuts, candied
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
Step-by-Step Instructions
- Arrange mixed greens on a platter. Top with pear slices, Gorgonzola, and candied walnuts.
- Whisk olive oil, balsamic vinegar, and Dijon mustard for a zesty dressing.
- Drizzle over the salad and serve immediately.
Why You’ll Love It
The pears and Gorgonzola are a match made in heaven, and those candied walnuts? Pure decadence. I served this at a dinner party once, and my friends thought I was secretly a chef. Nope, just a salad wizard.
5. Roasted Beet & Goat Cheese Salad
Why It’s Awesome: Earthy beets and creamy goat cheese make this salad feel like a fall festival on your plate.
Ingredients
- 3 medium beets, roasted and sliced
- 2 cups arugula
- 1/4 cup goat cheese, crumbled
- 1/4 cup pistachios, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
Step-by-Step Instructions
- Preheat oven to 400°F. Wrap beets in foil and roast for 45 minutes. Peel and slice once cooled.
- Toss arugula with beets, goat cheese, and pistachios.
- Drizzle with olive oil and balsamic glaze. Toss lightly.
Why You’ll Love It
The beets bring vibrant color and sweetness, while the goat cheese adds a creamy tang. Roasting beets is a bit of a pain, but the flavor’s worth it—promise. Bonus: it makes your kitchen smell amazing.
6. Brussels Sprouts & Bacon Salad
Why It’s Awesome: Bacon in a salad? Yes, please! This hearty dish is fall comfort food without the food coma.
Ingredients
- 2 cups Brussels sprouts, shaved
- 4 slices bacon, cooked and crumbled
- 1/4 cup Parmesan, shaved
- 1/4 cup almonds, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
Step-by-Step Instructions
- Shave Brussels sprouts thinly with a knife or mandoline (careful, fingers!).
- Toss sprouts with bacon, Parmesan, and almonds.
- Mix olive oil and lemon juice for a simple dressing. Toss with salad.
Why You’ll Love It
The bacon adds smoky goodness, while the Brussels sprouts keep things fresh and crunchy. I once swapped Parmesan for cheddar—big mistake. Stick with the OG for maximum yum.
7. Sweet Potato & Spinach Salad
Why It’s Awesome: Roasted sweet potatoes make this salad cozy yet light—perfect for chilly fall nights.
Ingredients
- 1 large sweet potato, cubed
- 3 cups spinach
- 1/4 cup dried cherries
- 1/4 cup pecans, toasted
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
Step-by-Step Instructions
- Preheat oven to 400°F. Toss sweet potato cubes with 1 tbsp olive oil and roast for 25 minutes.
- Combine spinach, roasted sweet potatoes, cherries, and pecans in a bowl.
- Whisk remaining olive oil, apple cider vinegar, and maple syrup. Toss with salad.
Why You’ll Love It
This salad’s like a warm blanket for your taste buds. The sweet potatoes and maple syrup bring cozy vibes, while the spinach keeps it fresh. Perfect for meal prep or a quick lunch.
8. Cranberry & Feta Couscous Salad
Why It’s Awesome: Fluffy couscous and tart cranberries make this a crowd-pleaser that comes together in a snap.
Ingredients
- 1 cup couscous, cooked
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 2 cups mixed greens
- 2 tbsp olive oil
- 1 tbsp lemon juice
Step-by-Step Instructions
- Cook couscous according to package instructions and let cool.
- Mix couscous, cranberries, feta, and mixed greens in a bowl.
- Whisk olive oil and lemon juice. Toss with salad.
Why You’ll Love It
This salad’s light but satisfying, with a zesty kick from the lemon juice. I brought it to a picnic once, and it was gone before the burgers. Who needs meat when you’ve got this?
9. Fig & Prosciutto Salad
Why It’s Awesome: Sweet figs and salty prosciutto make this salad feel like a fancy charcuterie board you can eat with a fork.
Ingredients
- 4 fresh figs, quartered
- 4 slices prosciutto, torn
- 2 cups arugula
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Step-by-Step Instructions
- Arrange arugula on a plate. Top with figs, prosciutto, and walnuts.
- Whisk olive oil and balsamic vinegar. Drizzle over salad.
Why You’ll Love It
This salad’s a total flex—looks gourmet, takes 5 minutes. The figs add a jammy sweetness that pairs perfectly with prosciutto. Serve with wine for maximum vibes.
10. Harvest Grain Salad with Farro
Why It’s Awesome: Nutty farro and fall veggies make this a hearty salad that’s basically a meal in a bowl.
Ingredients
- 1 cup farro, cooked
- 1 cup roasted carrots, sliced
- 2 cups kale, chopped
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
Step-by-Step Instructions
- Cook farro per package instructions and cool slightly.
- Roast carrots at 400°F with 1 tbsp olive oil for 20 minutes.
- Toss farro, carrots, kale, and pumpkin seeds in a bowl.
- Whisk olive oil, lemon juice, and Dijon mustard. Toss with salad.
Why You’ll Love It
This salad’s chewy, crunchy, and packed with flavor. The farro makes it filling enough for dinner, and the pumpkin seeds add a toasty crunch. Meal-prep dream right here.
11. Roasted Cauliflower & Chickpea Salad
Why It’s Awesome: Cauliflower and chickpeas get a smoky makeover in this vegan-friendly fall gem.
Ingredients
- 1 head cauliflower, cut into florets
- 1 can chickpeas, rinsed
- 2 cups spinach
- 1/4 cup tahini
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
Step-by-Step Instructions
- Preheat oven to 425°F. Toss cauliflower and chickpeas with 1 tbsp olive oil and smoked paprika. Roast for 25 minutes.
- Mix roasted veggies with spinach in a bowl.
- Whisk tahini, lemon juice, and remaining olive oil. Drizzle over salad.
Why You’ll Love It
The tahini dressing is creamy without being heavy, and the smoked paprika gives it a cozy fall vibe. I’m not vegan, but this salad makes me forget about meat entirely.
12. Persimmon & Burrata Salad
Why It’s Awesome: Juicy persimmons and creamy burrata make this salad feel like a luxury you didn’t know you needed.
Ingredients
- 2 persimmons, sliced
- 1 ball burrata, torn
- 2 cups arugula
- 1/4 cup pistachios, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
Step-by-Step Instructions
- Arrange arugula on a plate. Top with persimmon slices, burrata, and pistachios.
- Drizzle with olive oil and balsamic glaze. Serve immediately.
Why You’ll Love It
The burrata is pure decadence, and the persimmons add a sweet-tart pop. I served this at a girls’ night, and we all forgot about the main course. Oops?
13. Maple Roasted Carrot & Lentil Salad
Why It’s Awesome: Lentils add protein, while maple-roasted carrots bring the fall feels.
Ingredients
- 1 cup lentils, cooked
- 4 carrots, sliced
- 2 cups mixed greens
- 1/4 cup pecans, chopped
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
Step-by-Step Instructions
- Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil and maple syrup. Roast for 20 minutes.
- Mix lentils, roasted carrots, mixed greens, and pecans in a bowl.
- Whisk remaining olive oil and apple cider vinegar. Toss with salad.
Why You’ll Love It
This salad’s hearty enough to be a main dish but light enough for a side. The maple syrup caramelizes the carrots to perfection. I could eat this every day of fall.
14. Pumpkin & Feta Salad
Why It’s Awesome: Pumpkin isn’t just for lattes—this salad’s a savory twist on the fall classic.
Ingredients
- 2 cups pumpkin, cubed
- 2 cups spinach
- 1/4 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Step-by-Step Instructions
- Preheat oven to 400°F. Toss pumpkin with 1 tbsp olive oil and roast for 25 minutes.
- Mix spinach, roasted pumpkin, feta, and pumpkin seeds in a bowl.
- Whisk remaining olive oil and balsamic vinegar. Toss with salad.
Why You’ll Love It
The pumpkin is sweet and tender, while the feta adds a salty kick. This salad’s proof you can enjoy pumpkin without a PSL obsession. Trust me, it’s a game-changer.
15. Apple & Cheddar Salad
Why It’s Awesome: Sharp cheddar and sweet apples make this salad a cozy, nostalgic win.
Ingredients
- 1 Granny Smith apple, sliced
- 2 cups mixed greens
- 1/4 cup cheddar cheese, shredded
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
Step-by-Step Instructions
- Toss mixed greens, apple slices, cheddar, and walnuts in a bowl.
- Whisk olive oil and apple cider vinegar. Drizzle over salad.
Why You’ll Love It
This salad’s like a grown-up version of apples and cheese sticks. The cheddar adds a bold bite that pairs perfectly with the apples. So simple, yet so good.
16. Roasted Delicata Squash & Spinach Salad
Why It’s Awesome: Delicata squash is the unsung hero of fall—sweet, tender, and no peeling required!
Ingredients
- 1 delicata squash, sliced
- 2 cups spinach
- 1/4 cup dried cranberries
- 1/4 cup almonds, sliced
- 2 tbsp olive oil
- 1 tbsp maple syrup
Step-by-Step Instructions
- Preheat oven to 400°F. Toss delicata squash with 1 tbsp olive oil and roast for 20 minutes.
- Mix spinach, roasted squash, cranberries, and almonds in a bowl.
- Whisk remaining olive oil and maple syrup. Toss with salad.
Why You’ll Love It
The delicata squash is melt-in-your-mouth good, and the maple syrup dressing ties it all together. I’m obsessed with how easy this one is to prep. Weeknight win!
17. Harvest Kale & Wild Rice Salad
Why It’s Awesome: Wild rice adds chewiness, while kale keeps it fresh and hearty.
Ingredients
- 1 cup wild rice, cooked
- 2 cups kale, chopped
- 1/4 cup dried cherries
- 1/4 cup pecans, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
Step-by-Step Instructions
- Cook wild rice per package instructions and cool slightly.
- Massage kale with a pinch of salt for 1 minute.
- Mix wild rice, kale, cherries, and pecans in a bowl.
- Whisk olive oil and lemon juice. Toss with salad.
Why You’ll Love It
This salad’s got texture for days—chewy, crunchy, and fresh all at once. The wild rice makes it feel substantial without being heavy. Perfect for a fall picnic.
18. Roasted Root Veggie Salad
Why It’s Awesome: A medley of root veggies makes this salad earthy, colorful, and oh-so-cozy.
Ingredients
- 2 cups mixed root vegetables (carrots, parsnips, turnips), cubed
- 2 cups arugula
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Step-by-Step Instructions
- Preheat oven to 400°F. Toss root vegetables with 1 tbsp olive oil and roast for 25 minutes.
- Mix arugula, roasted veggies, goat cheese, and walnuts in a bowl.
- Whisk remaining olive oil and balsamic vinegar. Toss with salad.
Why You’ll Love It
The root veggies are sweet and tender, while the goat cheese adds creamy decadence. This salad’s like fall on a plate. I could eat it all season long.
19. Citrus & Fennel Salad
Why It’s Awesome: Bright citrus and crisp fennel make this salad a refreshing break from heavy fall dishes.
Ingredients
- 2 oranges, segmented
- 1 fennel bulb, thinly sliced
- 2 cups mixed greens
- 1/4 cup almonds, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
Step-by-Step Instructions
- Toss mixed greens, orange segments, fennel, and almonds in a bowl.
- Whisk olive oil and lemon juice. Drizzle over salad.
Why You’ll Love It
The fennel adds a subtle licorice crunch that pairs perfectly with juicy oranges. This salad’s light and zesty—perfect for balancing out all those fall pies. 😉
20. Maple Pecan & Spinach Salad
Why It’s Awesome: Maple pecans are the star of this simple yet drool-worthy salad.
Ingredients
- 3 cups spinach
- 1/4 cup pecans, candied with maple syrup
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Step-by-Step Instructions
- Toss spinach, candied pecans, and dried cranberries in a bowl.
- Whisk olive oil and balsamic vinegar. Drizzle over salad.
Why You’ll Love It
The maple pecans are dangerously addictive—consider making extra. This salad’s quick, colorful, and perfect for when you need something fresh in a hurry. Fall never tasted so good.
Wrapping It Up
There you have it—20 fall salads that prove healthy can be delicious, quick, and totally seasonal. From the cozy vibes of roasted squash to the bright pop of pomegranate, these recipes are your ticket to eating fresh without sacrificing flavor. Which one’s calling your name? Whip one up, snap a pic, and let me know how it goes—I’m betting you’ll be as obsessed as I am!
