fall salad recipes

Over 15 of the best fall salad recipes including butternut squash salads, apple salads, roasted vegetable salads, warm salads, and more! One of my most popular fall salads is this Apple Arugula Salad.

15 Best Fall Salad Recipes

package baby arugula (about 6 cups)

small apples, thinly sliced

pecans

cup feta cheese, crumbled (optional)

tablespoons olive oil

tablespoon honey (or maple syrup)

tablespoons lemon juice

teaspoon salt

teaspoon ground black pepper

In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.

In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.

Pour the dressing on the salad and toss to combine. Serve immediately.

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.

20 Fall Salad Recipes

tart apple (like Pink Lady)

greens

pecans pecans

goat cheese or feta cheese crumbles

pomegranate seeds cranberries

thyme,

tablespoons maple syrup

tablespoons apple cider or white wine vinegar

tablespoon Dijon mustard

salt

black pepper (optional)

If using, prepare the candied pecans in advance (or use purchased).

Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).

Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

thank you for all of this salad inspiration, love having so many to choose from, sweet potato salad epecially

Made this salad but subbed w/crumbled goat and ricotta cheese. So delicious! Your  recipes never fail :)

This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!

Kale and Brussels Sprout Salad

Brussels sprouts (trimmed (4 cups shredded))

baby kale leaves ((about 4 cups))

olive oil

apple cider vinegar

Dijon mustard

maple syrup

garlic (finely minced)

black pepper (to taste)

Parmesan cheese

dijon mustard

extra virgin olive oil

Garlic Clove

Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.

Place in a mixing bowl with the kale.

In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.

Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.

Add the Parmesan and the nuts and toss to combine.

Transfer the mixture to a serving bowl or plate individually.

The flavour is unbelievable! Wow, what a delightful surprise. I will be making this to serve at Christmas dinner.

Delicious! Easy to make! I used cabbage from my garden instead of Brussels sprouts. I ate the leftovers two days later and it was still great!

Perfect recipe to use the brussels and kale from my farm share. Added leftover roasted chicken for protein, shallots, and extra walnuts because I’m weak. Delish! Crunchy and flavorful. The nuts make this salad. Would definitely put this on repeat.

I made this salad for a family dinner with the grandkids. Everybody loved it. My daughter called me later to get the recipe. Not much was left afterward but what was tasted great the next day. We did use spinach instead of kale.

Our new family favorite!  Delicious and easy!

So good and I don't usually like kale, but this is another keeper!

I don’t usually like salads with dressing but this one is a winner and I will make it again. It was part of my Yule brunch with friends today. They loved it!

I made this salad for Thanksgiving day and it was absolutely delicious. Followed the instructions with no variations. I really can’t wait to make this again.

Added leftover Thanksgiving turkey breast. So delicious! Even woke up the leftover turkey!

I made this for my family last year and we all loved it! I had to use stone ground mustard and added thinly sliced honey crisp apple to it. I doubled the recipe and served the dressing on the side so we could have what little was leftover the next day. Will definitely be making again this year!

We were very impressed with this salad!  Definitely will become a regular.   We had it with blackened flounder and it was perfect.

This salad is amazing. Definitely  changes up the everyday salad. I doubled the dressing and doubled the Brussels so I could have more the next day. Crunchy and so satisfying.

Delicious salad. I added celery and dried cranberries.   Only had feta cheese in the fridge, which was very tasty. We had this with the Butternut Squash Galette. Yum!

Is it bad that I can almost eat this as a single serving??? Seriously, this is absolutely delicious, and I have more than once eaten a second serving instead of moving on to my main course!

I've made this a lot lately!  It's got great flavor and holds really well for a few days.  I've added apples and dried cranberries and the sweetness was a nice addition.  The dressing is a keeper for all types of salad.

This roasted sweet potato salad is one of our favorite fall salad recipes!

Best Fall Salad: Sweet Potato Salad

Roasted Sweet Potatoes

recipe Tahini Dressing

arugula

feta cheese

avocado (sliced)

Lemon wedge (for squeezing)

toasted pepitas

Sea salt and black pepper

Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.

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.

This fall harvest salad features the best autumn flavors! I serve it with sliced chicken or rotisserie chicken for a satisfying main dish salad, or leave off the chicken and it makes a beautiful side salad. Everyone always asks for this recipe!

Fall Harvest Salad

butter

cinnamon

pecan halves

sweet potatoes (about 1.5 pounds)

salt and pepper (to taste)

honey

½ tablespoons smooth (not grainy) Dijon mustard

plain Greek yogurt

fine sea salt

baby arugula (5-6 ounces)

chicken breast (or chopped rotisserie chicken)

apple (chopped)

cranberries (or pomegranate seeds)

Add the butter, maple syrup, cinnamon and salt to a medium skillet or saucepan. Stir over medium-low heat until butter is melted, then stir in the pecans. Cook, stirring, for 5-7 minutes, until liquid is reduced and caramelized on the pecans and pecans are lightly toasted. Spread pecans out in an even layer on a sheet of parchment paper and let them cool.

Make the quick candied pecans:

Preheat oven to 425°F. Line a baking sheet with parchment paper. Peel the sweet potatoes, if desired. Or, leave the skins on for added texture. Chop the potatoes into ¾-inch cubes and place on the parchment-lined baking sheet. Drizzle the olive oil over the sweet potatoes. Sprinkle with salt and pepper. Toss to evenly coat the potatoes with the oil and seasonings, then spread them out in an even layer with some room in between each piece.

Bake in the preheated oven for 15 minutes. Then toss/flip the sweet potato pieces and continue baking for 10-15 minutes more, until they are golden brown on the edges and tender in the middle. Let cool slightly.

Roast sweet potatoes:

Combine all dressing ingredients in a small bowl or jar with a lid. Whisk or shake until well combined.

Make the honey mustard dressing:

Add arugula to a large salad bowl. Add the sliced cooked chicken, chopped apple, roasted sweet potatoes, dried cranberries, feta and candied pecans. Drizzle dressing over salad, a little at a time, and toss to combine, until salad is dressed to your liking. You may not need all of the dressing.

Assemble salad:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1765203074/fvp1dplolmzpad8fenjp.mp4

This fall harvest salad is bursting with the flavors of roasted sweet potatoes, apple, chicken, cranberries, candied pecans and feta. It's a beautiful addition to your holiday table and side dish guest will remember!

Top 5 fall salad recipes recipes from across the web

The most viewed fall salad recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

15 Best Fall Salad Recipes

20 Fall Salad Recipes

Kale and Brussels Sprout Salad

Best Fall Salad: Sweet Potato Salad

Fall Harvest Salad

Top 5 fall salad recipes recipes from across the web

The most viewed fall salad recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Best Fall Salad Recipes

20 Fall Salad Recipes

Kale and Brussels Sprout Salad

Best Fall Salad: Sweet Potato Salad

Fall Harvest Salad

The most viewed fall salad recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine