Our 16 Best New Salad Recipes to Make This Fall

Fall is the perfect time to embrace hearty, vibrant salads that showcase the season’s best produce. From crisp apples to roasted root vegetables, these salads are filled with autumnal flavors and textures that are both comforting and refreshing. Whether you’re planning a cozy dinner at home, hosting a holiday gathering, or simply looking to add more seasonal ingredients to your meals, you’ll find inspiration here. Each salad is a celebration of fall’s harvest, offering unique combinations that are satisfying and nourishing. If you’re ready to elevate your salad game this season, this collection is exactly what you need. With a mix of greens, grains, nuts, and fruits, these recipes will make fall your favorite time for salads. Not a fan of certain ingredients? No problem—these recipes are easy to customize to suit your taste.

Necessary Kitchen Equipment

• Large mixing bowls
• Salad spinner
• Baking sheets
• Parchment paper or aluminum foil
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Whisk or small jar with a lid for dressings
• Tongs or salad servers
• Large serving platters or bowls

Overview of Ingredients

Each salad recipe features a unique combination of seasonal ingredients. Here’s a general idea of what you’ll need:

• Leafy greens: Kale, spinach, arugula, or mixed greens.
• Roasted vegetables: Butternut squash, sweet potatoes, carrots, or Brussels sprouts.
• Fruits: Apples, pears, pomegranates, or dried cranberries.
• Grains: Quinoa, farro, or wild rice for heartiness.
• Cheeses: Feta, goat cheese, or aged cheddar for a creamy touch.
• Nuts and seeds: Pecans, walnuts, almonds, or pumpkin seeds for crunch.
• Dressings: Vinaigrettes made with balsamic, apple cider, or Dijon mustard, often sweetened with maple syrup or honey.

Step-by-Step Instructions

1. Prep Your Ingredients:

• Wash and dry leafy greens using a salad spinner.
• Peel and chop vegetables into uniform pieces for even roasting.
• Slice fruits thinly or chop into bite-sized pieces.
• Toast nuts and seeds lightly in a dry skillet for enhanced flavor.

2. Roast the Vegetables:

• Preheat your oven to 400°F (200°C).
• Toss vegetables with olive oil, salt, and pepper.
• Spread them on a baking sheet lined with parchment paper.
• Roast for 20-30 minutes, flipping halfway, until caramelized and tender.

3. Cook the Grains:

• Follow package instructions for cooking quinoa, farro, or wild rice.
• Let grains cool slightly before adding them to your salad.

4. Make the Dressing:

• In a small bowl or jar, combine olive oil, vinegar, mustard, sweetener, and seasoning.
• Whisk or shake well to emulsify.

5. Assemble the Salad:

• Layer greens, roasted vegetables, grains, fruits, and nuts in a large bowl.
• Drizzle dressing over the salad.
• Gently toss to combine, ensuring all ingredients are evenly coated.

6. Serve and Enjoy:

• Transfer to a serving platter and garnish with extra nuts, seeds, or cheese, if desired.

Recipe Tips

• Make Ahead: Roast vegetables and cook grains in advance for quick assembly.
• Customize: Swap ingredients based on your preferences or what you have on hand.
• Storage: Store leftover salad components separately to maintain freshness.
• Balance Flavors: Combine sweet, salty, and tangy elements for a well-rounded dish.
• Texture Matters: Include a mix of crunchy, creamy, and chewy ingredients.

What to Serve with These Salads

• Soups: Pair with a warm bowl of butternut squash or lentil soup.
• Protein: Add grilled chicken, roasted salmon, or chickpeas for a complete meal.
• Bread: Serve alongside crusty artisan bread or cornbread.
• Drinks: Complement with cider, white wine, or a sparkling water infused with fall fruits.

Frequently Asked Questions

1. Can I make these salads vegan?
   • Yes, simply omit the cheese or use plant-based alternatives.
2. What’s the best way to store leftovers?
   • Keep components like greens, roasted vegetables, and dressing separate. Assemble just before eating.
3. Can I use pre-packaged greens?
   • Absolutely, pre-packaged greens save time and work well.
4. How do I add more protein?
   • Include beans, tofu, or nuts, or serve with a protein-rich side dish.
5. What other dressings work well?
   • Try tahini-based dressings, citrus vinaigrettes, or creamy yogurt-based options.

Notes

• These salads are versatile and suitable for any occasion.
• Experiment with different ingredients to keep things exciting.
• Seasonal produce ensures the best flavor and nutrition.

Enjoy these 16 fall-inspired salad recipes, each bursting with the rich and comforting flavors of the season!

Fall

Fall is the perfect time to embrace hearty, vibrant salads that showcase the season's best produce. From crisp apples to roasted root vegetables, these salads are filled with autumnal flavors and textures that are both comforting and refreshing. Whether you’re planning a cozy dinner at home, hosting a holiday gathering, or simply looking to add more seasonal ingredients to your meals, you’ll find inspiration here. Each salad is a celebration of fall’s harvest, offering unique combinations that are satisfying and nourishing. If you’re ready to elevate your salad game this season, this collection is exactly what you need. With a mix of greens, grains, nuts, and fruits, these recipes will make fall your favorite time for salads. Not a fan of certain ingredients? No problem—these recipes are easy to customize to suit your taste.

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Equipment

• Large mixing bowls
• Salad spinner
• Baking sheets
• Parchment paper or aluminum foil
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Whisk or small jar with a lid for dressings
• Tongs or salad servers
• Large serving platters or bowls

Ingredients

  

• Each salad recipe features a unique combination of seasonal ingredients. Here’s a general idea of what you’ll need:
• Leafy greens: Kale spinach, arugula, or mixed greens.
• Roasted vegetables: Butternut squash sweet potatoes, carrots, or Brussels sprouts.
• Fruits: Apples pears, pomegranates, or dried cranberries.
• Grains: Quinoa farro, or wild rice for heartiness.
• Cheeses: Feta goat cheese, or aged cheddar for a creamy touch.
• Nuts and seeds: Pecans walnuts, almonds, or pumpkin seeds for crunch.
• Dressings: Vinaigrettes made with balsamic apple cider, or Dijon mustard, often sweetened with maple syrup or honey.

Instructions

 

• Prep Your Ingredients:
• Wash and dry leafy greens using a salad spinner.
• Peel and chop vegetables into uniform pieces for even roasting.
• Slice fruits thinly or chop into bite-sized pieces.
• Toast nuts and seeds lightly in a dry skillet for enhanced flavor.
• Roast the Vegetables:
• Preheat your oven to 400°F (200°C).
• Toss vegetables with olive oil, salt, and pepper.
• Spread them on a baking sheet lined with parchment paper.
• Roast for 20-30 minutes, flipping halfway, until caramelized and tender.