25 Delicious Fall Salads to Savor This Season

Fall is the perfect season to enjoy hearty, flavorful salads that celebrate the best of the harvest. From roasted root vegetables to crisp apples and creamy cheeses, these 25 fall salads will add warmth and seasonal flavor to your table. Whether you’re looking for a light side or a meal-worthy salad, these dishes are nutritious, satisfying, and brimming with fall’s freshest ingredients.

1. Apple Pecan and Bacon Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

• 4 cups mixed greens
• 2 apples, thinly sliced
• ½ cup pecans, toasted
• 4 slices bacon, crispy
• ½ cup blue cheese crumbles
• ¼ cup apple cider vinaigrette

Steps:

1. Cook bacon until crispy and let it cool, then crumble.
2. Toast pecans in a dry skillet until fragrant, about 3-4 minutes.
3. Toss mixed greens with sliced apples, pecans, and bacon.
4. Crumble blue cheese over the salad.
5. Drizzle apple cider vinaigrette and toss gently before serving.

2. Mediterranean Lentil Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 1 cup green lentils
• 1 cucumber, diced
• 1 red bell pepper, diced
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp oregano

Steps:

1. Cook lentils according to package instructions; drain and let cool.
2. Dice the cucumber and bell pepper.
3. Combine lentils, vegetables, sun-dried tomatoes, and feta in a large bowl.
4. Whisk together olive oil, vinegar, and oregano.
5. Drizzle dressing over salad and toss to combine.

3. Roasted Pumpkin and Feta Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups pumpkin, cubed
• 2 tbsp olive oil
• 4 cups arugula
• ¼ cup feta cheese, crumbled
• 2 tbsp pumpkin seeds
• ¼ cup orange vinaigrette

Steps:

1. Preheat oven to 400°F. Toss pumpkin cubes in olive oil and roast for 25-30 minutes until tender.
2. Arrange arugula on a serving platter.
3. Top with roasted pumpkin, crumbled feta, and pumpkin seeds.
4. Drizzle orange vinaigrette over the salad.
5. Toss gently and serve immediately.

4. Sweet Potato and Goat Cheese Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• ¼ cup goat cheese, crumbled
• ¼ cup dried cranberries
• ¼ cup walnuts toasted
• 2 tbsp balsamic reduction

Steps:

1. Roast sweet potatoes at 400°F for 20-25 minutes until caramelized.
2. Arrange sweet potatoes on a bed of mixed greens.
3. Sprinkle crumbled goat cheese, dried cranberries, and walnuts over the salad.
4. Drizzle with balsamic reduction.
5. Toss lightly before serving.

5. Kale Apple Salad with Warm Pumpkin Vinaigrette

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

• 4 cups kale, chopped
• 2 apples, thinly sliced
• ¼ cup pumpkin seeds
• ¼ cup goat cheese, crumbled
• ½ cup pumpkin vinaigrette warmed

Steps:

1. Massage kale with olive oil for 2-3 minutes to soften.
2. Add sliced apples and pumpkin seeds.
3. Crumble goat cheese over the top.
4. Warm the pumpkin vinaigrette in a small saucepan.
5. Drizzle the warm dressing over the salad and toss before serving.

6. Fall Farro Salad with Butternut Squash

Servings: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes

Ingredients:

• 1 cup farro
• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• ¼ cup feta cheese
• ¼ cup dried cranberries
• 2 tbsp walnuts, toasted
• ¼ cup lemon vinaigrette

Steps:

1. Cook farro according to package instructions; let cool.
2. Roast butternut squash in olive oil at 400°F for 25-30 minutes until tender.
3. Combine farro, roasted squash, feta, cranberries, and walnuts in a large bowl.
4. Drizzle lemon vinaigrette over the salad.
5. Toss gently and serve warm or at room temperature.

7. Roasted Beet and Orange Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 40 minutes

Ingredients:

• 3 medium beets, roasted
• 2 oranges, segmented
• 4 cups spinach
• ¼ cup goat cheese
• 2 tbsp balsamic vinaigrette

Steps:

1. Roast beets at 400°F for 35-40 minutes, peel, and slice.
2. Arrange spinach on a serving platter.
3. Top with roasted beets and orange segments.
4. Crumble goat cheese on top.
5. Drizzle with balsamic vinaigrette and serve.

8. Spinach Cranberry and Goat Cheese Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

• 4 cups spinach
• ¼ cup dried cranberries
• ¼ cup goat cheese, crumbled
• 2 tbsp walnuts, toasted
• ¼ cup raspberry vinaigrette

Steps:

1. Place spinach in a large bowl.
2. Sprinkle cranberries, crumbled goat cheese, and toasted walnuts.
3. Drizzle raspberry vinaigrette over the salad.
4. Toss gently before serving.
5. Enjoy a light and fresh fall meal.

9. Autumn Chopped Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

• 4 cups mixed greens
• 1 apple, diced
• ½ cup roasted pumpkin seeds
• ¼ cup dried cherries
• ¼ cup feta cheese, crumbled
• ¼ cup balsamic vinaigrette

Steps:

1. Toss mixed greens, diced apple, pumpkin seeds, and dried cherries in a large bowl.
2. Sprinkle with feta cheese.
3. Drizzle balsamic vinaigrette over the top.
4. Gently toss to combine.
5. Serve as a refreshing autumn salad.

10. Warm Roasted Root Vegetable Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 carrots, chopped
• 2 parsnips, chopped
• 1 sweet potato, cubed
• 2 tbsp olive oil
• 4 cups arugula
• ¼ cup balsamic glaze

Steps:

1. Preheat oven to 400°F. Toss carrots, parsnips, and sweet potato in olive oil and roast for 30 minutes.
2. Arrange arugula on a platter.
3. Top with roasted vegetables.
4. Drizzle balsamic glaze over the salad.
5. Serve warm for a hearty fall meal.

11. Persimmon and Pomegranate Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

• 2 persimmons, sliced
• ½ cup pomegranate seeds
• 4 cups mixed greens
• ¼ cup goat cheese, crumbled
• 2 tbsp balsamic vinaigrette

Steps:

1. Layer mixed greens on a plate.
2. Top with sliced persimmons and pomegranate seeds.
3. Sprinkle crumbled goat cheese.
4. Drizzle balsamic vinaigrette over the salad.
5. Toss gently and serve immediately for a bright, fresh flavor.

12. Maple Dijon Brussels Sprout Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• ¼ cup pecans, toasted
• ¼ cup dried cranberries
• 2 tbsp maple Dijon dressing

Steps:

1. Roast Brussels sprouts in olive oil at 400°F for 20 minutes.
2. Toss roasted Brussels sprouts with toasted pecans and dried cranberries.
3. Drizzle maple Dijon dressing over the salad.
4. Gently combine ingredients.
5. Serve warm for a comforting fall dish.

13. Pear and Gorgonzola Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

• 2 pears, thinly sliced
• 4 cups arugula
• ¼ cup Gorgonzola cheese
• ¼ cup walnuts toasted
• 2 tbsp honey mustard vinaigrette

Steps:

1. Arrange arugula on a plate.
2. Add sliced pears and sprinkle with Gorgonzola cheese.
3. Top with toasted walnuts.
4. Drizzle honey mustard vinaigrette over the salad.
5. Gently toss before serving.

14. Roasted Beet and Goat Cheese Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

• 3 beets, roasted and sliced
• 4 cups mixed greens
• ¼ cup goat cheese, crumbled
• ¼ cup pistachios
• 2 tbsp balsamic glaze

Steps:

1. Roast beets at 400°F for 40-45 minutes.
2. Place mixed greens on a platter and top with roasted beets.
3. Add crumbled goat cheese and pistachios.
4. Drizzle balsamic glaze over the salad.
5. Toss and serve immediately.

15. Butternut Squash and Quinoa Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 1 cup quinoa, cooked
• 2 cups butternut squash, roasted
• ¼ cup feta cheese, crumbled
• ¼ cup sunflower seeds
• 2 tbsp lemon vinaigrette

Steps:

1. Roast butternut squash at 400°F for 20-25 minutes.
2. In a large bowl, combine cooked quinoa, roasted squash, feta cheese, and sunflower seeds.
3. Drizzle lemon vinaigrette over the salad.
4. Toss gently and serve warm or at room temperature.
5. Enjoy a protein-packed fall salad.

16. Fennel and Apple Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

• 1 fennel bulb, thinly sliced
• 2 apples, thinly sliced
• 4 cups mixed greens
• ¼ cup Parmesan shavings
• 2 tbsp lemon vinaigrette

Steps:

1. Thinly slice fennel and apples.
2. Arrange mixed greens on a plate.
3. Top with fennel, apples, and Parmesan shavings.
4. Drizzle with lemon vinaigrette.
5. Toss gently and serve as a refreshing fall salad.

17. Harvest Cobb Salad

Servings: 4
Prep Time: 20 minutes
Cooking Time: 0 minutes

Ingredients:

• 4 cups romaine lettuce
• 1 apple, diced
• 1 avocado, sliced
• 2 hard-boiled eggs, chopped
• ¼ cup bacon bits
• ¼ cup blue cheese dressing

Steps:

1. Arrange romaine lettuce on a large plate.
2. Top with diced apple, avocado slices, eggs, and bacon bits.
3. Drizzle with blue cheese dressing.
4. Toss lightly and serve as a hearty, filling salad.
5. Enjoy your favorite fall meal.

18. Carrot and Pomegranate Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

• 2 large carrots, shredded
• ½ cup pomegranate seeds
• ¼ cup cilantro, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil

Steps:

1. Shred the carrots and place them in a bowl.
2. Add pomegranate seeds and chopped cilantro.
3. Whisk together lemon juice and olive oil to make a simple dressing.
4. Drizzle dressing over the salad.
5. Toss gently and serve fresh.

19. Hearty Roasted Vegetable Salad

Servings: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 carrots, chopped
• 2 parsnips, chopped
• 1 sweet potato, cubed
• 2 tbsp olive oil
• 4 cups mixed greens
• ¼ cup tahini dressing

Steps:

1. Preheat oven to 400°F. Toss chopped carrots, parsnips, and sweet potato in olive oil and roast for 30 minutes.
2. Arrange mixed greens on a serving platter.
3. Top with roasted vegetables.
4. Drizzle with tahini dressing.
5. Serve warm for a cozy fall side dish.

20. Warm Pear and Bacon Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

• 4 cups spinach
• 2 pears, thinly sliced
• 4 slices bacon, cooked and crumbled
• ¼ cup blue cheese, crumbled
• 2 tbsp balsamic glaze

Steps:

1. Cook bacon until crispy, then crumble.
2. Arrange spinach on a plate and top with sliced pears and crumbled bacon.
3. Sprinkle blue cheese over the salad.
4. Drizzle balsamic glaze.
5. Serve warm or at room temperature for a perfect balance of flavors.

21. Warm Apple Cider Brussels Sprout Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 apple, diced
• 2 tbsp olive oil
• ¼ cup pecans, toasted
• 2 tbsp apple cider dressing

Steps:

1. Roast Brussels sprouts in olive oil at 400°F for 20 minutes.
2. Add diced apples and toasted pecans to the roasted sprouts.
3. Drizzle with apple cider dressing.
4. Toss gently.
5. Serve warm for a fall-inspired side dish.

22. Arugula and Fig Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

• 4 cups arugula
• 6 figs, halved
• ¼ cup walnuts toasted
• ¼ cup goat cheese, crumbled
• 2 tbsp honey balsamic dressing

Steps:

1. Arrange arugula on a plate.
2. Top with halved figs and toasted walnuts.
3. Sprinkle crumbled goat cheese.
4. Drizzle honey balsamic dressing.
5. Toss gently and enjoy this simple yet elegant salad.

23. Quinoa and Roasted Squash Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 1 cup quinoa, cooked
• 2 cups butternut squash, roasted
• ¼ cup pumpkin seeds
• ¼ cup cranberries
• 2 tbsp lemon vinaigrette

Steps:

1. Roast butternut squash at 400°F for 20-25 minutes.
2. In a bowl, combine cooked quinoa, roasted squash, pumpkin seeds, and cranberries.
3. Drizzle lemon vinaigrette.
4. Toss gently.
5. Serve warm or at room temperature.

24. Roasted Cauliflower and Chickpea Salad

Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• 1 head cauliflower, chopped
• 1 can chickpeas, drained
• 2 tbsp olive oil
• ½ tsp paprika
• ¼ cup tahini dressing
• 4 cups arugula

Steps:

1. Preheat oven to 400°F. Toss cauliflower and chickpeas with olive oil and paprika.
2. Roast for 25 minutes until golden and crispy.
3. Arrange arugula on a serving plate.
4. Top with roasted cauliflower and chickpeas.
5. Drizzle tahini dressing and toss gently.

25. Maple Roasted Acorn Squash Salad

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

• 1 acorn squash, sliced
• 2 tbsp maple syrup
• 4 cups baby spinach
• ¼ cup pecans, toasted
• ¼ cup goat cheese, crumbled
• 2 tbsp balsamic vinaigrette

Steps:

1. Preheat oven to 400°F. Toss acorn squash slices in maple syrup and roast for 25-30 minutes.
2. Arrange baby spinach on a serving platter.
3. Top with roasted squash, pecans, and crumbled goat cheese.
4. Drizzle balsamic vinaigrette over the salad.
5. Toss lightly and serve warm for a flavorful fall dish.

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Conclusion

Fall is a wonderful time to experiment with hearty, fresh ingredients that capture the essence of the season. From roasted vegetables to crisp apples, nuts, and grains, these 25 delicious fall salads offer a variety of textures, flavors, and colors perfect for any occasion. Whether you’re looking for a side dish or a satisfying meal, these salads are a celebration of autumn’s bounty. Enjoy the vibrant tastes of fall and make these salads a staple in your seasonal menu!