Fall is here, and so are all the cozy flavors we love. But who says autumn eats are all about pumpkin spice and stews? Sometimes, a fresh salad with seasonal twists is all you need to feel those fall vibes.
Whether you’re meal-prepping, lunching on-the-go, or planning a chill dinner at home, these easy, nutrient-packed salads bring the best of fall to your plate. Think roasted squash, crisp apples, and hearty greens—all in one delicious bowl.
Ready to crunch your way through the season? Let’s dive in!
Fall Salad with Apples
Ingredients:
- 2 cups mixed greens (arugula, spinach, or baby kale)
- 1 large apple, thinly sliced (Honeycrisp or Fuji work well)
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup dried cranberries
- 1/4 cup candied pecans or walnuts
- 1/4 red onion, thinly sliced
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients
Start by washing and drying the greens. Slice the apple and red onion thinly, and set aside. - Assemble the Salad
In a large bowl, add the greens, apple slices, crumbled feta or goat cheese, dried cranberries, candied pecans or walnuts, and red onion slices. Toss gently to mix. - Make the Dressing
In a small bowl or jar, combine olive oil, apple cider vinegar, honey or maple syrup, and a pinch of salt and pepper. Whisk or shake until well combined. - Dress and Serve
Pour the dressing over the salad, tossing everything together lightly until coated. Serve immediately and enjoy the crisp, fresh flavors of fall!
Fall Salad Recipe for a Crowd
Ingredients:
- 8 cups mixed greens (a mix of arugula, romaine, and baby spinach works well)
- 2-3 large apples, thinly sliced
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta or goat cheese
- 1/2 cup candied pecans or walnuts
- 1/4 cup pomegranate seeds (optional for color and flavor)
For the Maple Balsamic Dressing:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients
Wash and dry all greens. Slice the apples thinly, and roast the butternut squash cubes with a little olive oil, salt, and pepper at 400°F for about 20-25 minutes, until tender. - Layer the Salad
In a large serving bowl or platter, arrange the mixed greens as a base. Layer on the apple slices, roasted butternut squash, dried cranberries, crumbled cheese, candied pecans, and pomegranate seeds if using. - Make the Dressing
In a small bowl or jar, mix the olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper. Shake or whisk well. - Dress Just Before Serving
Just before serving, drizzle the dressing over the salad and toss gently to coat. This salad serves about 8-10, making it a beautiful and crowd-pleasing addition to any fall gathering!
Fall Salad with Roasted Butternut Squash
Ingredients:
- 4 cups baby spinach or mixed greens
- 2 cups butternut squash, peeled and cubed
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds or pecans
- 1/4 red onion, thinly sliced (optional)
For the Maple Dijon Dressing:
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions:
- Roast the Butternut Squash
Preheat the oven to 400°F. Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Let cool slightly. - Assemble the Salad
In a large salad bowl, layer the spinach or mixed greens, roasted butternut squash, crumbled cheese, dried cranberries, pumpkin seeds, and red onion slices if using. - Make the Dressing
In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. - Dress and Toss
Drizzle the dressing over the salad and toss gently to combine. Serve immediately for a warm and hearty fall salad!
Easy Fall Salad Recipe
Ingredients:
- 4 cups arugula or mixed greens
- 1 apple, thinly sliced
- 1/2 cup walnuts or pecans, roughly chopped
- 1/4 cup crumbled feta or blue cheese
- 1/4 cup dried cranberries
For the Quick Honey Mustard Dressing:
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients
Wash and dry the greens, slice the apple, and chop the nuts if needed. - Assemble the Salad
In a bowl, toss together the greens, apple slices, walnuts or pecans, crumbled cheese, and dried cranberries. - Make the Dressing
In a small bowl or jar, mix the olive oil, honey, Dijon mustard, and a pinch of salt and pepper. Shake or whisk until well combined. - Dress and Serve
Pour the dressing over the salad, toss gently, and serve. This quick and easy salad is perfect for a light fall meal or side dish!
Hearty Fall Salad Recipe for Dinner
Ingredients:
- 4 cups mixed greens (try a blend of arugula, baby kale, and spinach)
- 1 cup cooked quinoa or farro (optional for added protein and texture)
- 1 cup roasted sweet potatoes, cubed
- 1 cup roasted Brussels sprouts, halved
- 1 apple, thinly sliced
- 1/4 cup crumbled goat cheese or blue cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts or pecans
For the Balsamic Maple Dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions:
- Roast the Vegetables
Preheat the oven to 400°F. Toss the sweet potato cubes and Brussels sprout halves with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized. Allow them to cool slightly. - Assemble the Salad
In a large salad bowl, add the mixed greens. Layer on the cooked quinoa or farro, roasted sweet potatoes, Brussels sprouts, apple slices, crumbled cheese, dried cranberries, and toasted nuts. - Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper. - Dress and Serve
Drizzle the dressing over the salad and toss gently. This hearty salad is filling enough to be enjoyed as a complete dinner, packed with fall flavors and nutrients!
Fall Salad with Pears
Ingredients:
- 4 cups baby spinach or mixed greens
- 1 ripe pear, thinly sliced (Bosc or Anjou work well)
- 1/4 cup crumbled gorgonzola or feta cheese
- 1/4 cup pomegranate seeds
- 1/4 cup candied pecans or walnuts
- 1/4 red onion, thinly sliced (optional)
For the Honey Balsamic Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients
Wash and dry the greens. Thinly slice the pear and red onion. - Assemble the Salad
In a large bowl, combine the spinach or mixed greens, pear slices, crumbled cheese, pomegranate seeds, candied nuts, and red onion if using. - Make the Dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until well combined. - Dress and Serve
Pour the dressing over the salad and toss gently to combine. This elegant pear salad is light, refreshing, and perfect as a side or starter for fall gatherings!
Vegan Fall Salad Recipe
Ingredients:
- 4 cups mixed greens (try arugula, spinach, or kale)
- 1 cup roasted butternut squash cubes
- 1/2 cup chickpeas, drained and rinsed
- 1/2 cup quinoa, cooked and cooled
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
For the Lemon Tahini Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1–2 tbsp water (to thin as needed)
- Salt and pepper to taste
Instructions:
- Roast the Squash
Preheat the oven to 400°F. Toss butternut squash cubes with a bit of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes or until tender. Let cool slightly. - Assemble the Salad
In a large salad bowl, add the mixed greens, roasted squash, chickpeas, quinoa, dried cranberries, and pumpkin seeds. - Make the Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper. Add water as needed until the dressing reaches a pourable consistency. - Dress and Serve
Drizzle the dressing over the salad and toss gently. This hearty, vegan fall salad is nutrient-packed and bursting with seasonal flavors!
Fall Salad with Sweet Potato
Ingredients:
- 4 cups baby spinach or mixed greens
- 1 large sweet potato, peeled and cubed
- 1/2 cup cooked quinoa (optional for extra protein)
- 1/4 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds (optional for a burst of color)
For the Maple Dijon Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Roast the Sweet Potato
Preheat the oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized. Let cool slightly. - Assemble the Salad
In a large bowl, add the spinach or mixed greens, roasted sweet potato, cooked quinoa, toasted pecans, dried cranberries, and pomegranate seeds if using. - Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. - Dress and Toss
Drizzle the dressing over the salad, toss gently, and serve. This cozy salad is the perfect combination of sweet and savory fall flavors!
Fall Salad with Pomegranate
Ingredients:
- 4 cups mixed greens (try a mix of arugula and baby kale)
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts or pecans, toasted
- 1 apple or pear, thinly sliced
- 1/4 cup crumbled vegan feta (optional for extra flavor)
For the Orange Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients
Wash and dry the greens. Slice the apple or pear thinly. - Assemble the Salad
In a large salad bowl, add the mixed greens, pomegranate seeds, toasted nuts, apple or pear slices, and vegan feta if using. - Make the Dressing
In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, maple syrup, and a pinch of salt and pepper. - Dress and Serve
Drizzle the dressing over the salad, toss gently, and serve. This bright and festive salad is perfect for any fall meal or holiday gathering, showcasing the sweetness and tang of fresh pomegranate!
