We’ll be making these fall salad recipes all season long! Simple and delicious, they’re filled with autumn produce like apples, arugula, and more.
A fall salad is my favorite way to show off the season’s best produce. Summer’s tomatoes and sweet corn may be gone, but spicy arugula, crisp apples, sweet potatoes, squash, and more are here in abundance. What better way to enjoy them than in a colorful autumn salad with a zippy dressing?
I’m sharing some of my best fall salad recipes below. They include hearty grain salads that pack up well for lunch as well as simple side salads that can accompany any dinner. I hope you try a few this fall! In a season that’s 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! Honeycrisp apples, dried cranberries, goat cheese, red onions, and candied pecans top a lush bed of spinach. A tangy apple cider vinaigrette ties it all together.
Sweet Potato Salad
This salad features some of my favorite fall ingredients: peppery arugula, oven roasted sweet potatoes, avocado, pepitas, and tangy feta cheese. Doused in my nutty tahini dressing, it’s a delicious, satisfying lunch.
Shaved Fennel Salad
This quick slaw is customizable. Keep it simple with shaved fennel, Parmesan, and pine nuts, or jazz it up with orange segments, apple, or herbs like dill or mint.
Farro Salad
This stunning 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 quite possibly better. I love the combo of the crisp romaine with the verdant, tender kale. I toss in roasted chickpeas for protein and avocado for creamy richness too.
Shaved Brussels Sprouts Salad
I bring this salad to Thanksgiving dinner every year, and I never come home with leftovers! My family loves that it’s bright and refreshing, and I love that it’s easy to make. Just 7 ingredients!
Beet Salad with Goat Cheese and Balsamic
Sweet, earthy roasted beets play off crisp apples, tangy goat cheese, and a balsamic vinaigrette in this elegant fall salad.
Best Broccoli Salad
You won’t find any bacon here! Smoky roasted almonds and pepitas take its place in this fresh twist on the classic.
Wheat Berry Salad
In the fall, I make some version of this salad nearly 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 and peanut dressing adds rich, nutty flavor to this vibrant cabbage salad.
Green Bean Salad
Three words: honey mustard dressing. Yeah, you want to try this one.
Kohlrabi Slaw
Have you ever tried kohlrabi? If not, give it a chance in this quick, refreshing slaw! Sweet apples perfectly balance the kohlrabi’s mustardy flavor. You’ll love it!
Carrot Salad
This salad is so much more than the sum of its parts. It consists of julienned carrots, Medjool dates, pistachios, and herbs all tossed in a simple olive oil, lemon juice, honey, and cumin dressing. 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 such a fun mix of textures and flavors! Creamy avocado and tender kale play off crispy roasted chickpeas, crunchy root veggies, chewy dried cranberries, and toasty pumpkin seeds.
Arugula Salad with Lemon Vinaigrette
I like to roast the grapes in this simple salad to intensify their natural sweetness, but you could streamline the recipe by tossing them in raw. Both options are delicious!
Roasted Delicata Squash & Creamy Blue Cheese Sauce
A dish I ate at the Publican in Chicago inspired this fall salad. Tender roasted delicata squash and crisp red cabbage top a creamy, tangy blue cheese sauce. Serve it at a fall dinner party—it’s guaranteed to impress!
Butternut Squash Salad
I first shared this recipe in 2017, but it’s still one I come back to every fall. My favorite part is the dressing. It’s lightly creamy, tangy, and aromatic, made with olive oil, apple cider vinegar, cumin, and a blended Medjool date.
Wild Rice Pilaf
Nutty wild rice is one of my favorite fall salad ingredients. Filled with roasted sweet potatoes, fragrant herbs, and shaved 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 showcase for ripe, juicy pears. Tossed with fresh salad greens, crisp fennel, shaved cheese, and my go-to balsamic dressing, they shine in this simple salad.
Roasted Golden Beets
Some of my go-to fall salad ideas center around a single vegetable. Take this one: I roast golden beets until they’re tender. Then, I toss them with a little arugula, pistachios, feta, and a spiced-up lemon vinaigrette. It’s so simple yet so flavorful. If you can’t find golden beets, use red beets, or substitute roasted butternut squash or roasted carrots. They’d all be fanstastic!
Pomegranate Salad with Cider Dressing
The ultimate fall harvest salad! It features roasted squash, shaved root veggies, apples, pomegranate seeds, and more. It would be a show-stopping Thanksgiving side dish. Roast the squash and make the salad dressing a day ahead so that it’s quick and easy to assemble.
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 cups arugula
- ⅓ cup crumbled feta cheese
- 1 avocado, sliced
- Lemon wedge, for squeezing
- 3 tablespoons toasted pepitas
- 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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Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
