25 Best Fall Salad Recipes for a Healthy & Cozy Season

Fall is one of my favorite seasons, not just for the crisp air and colorful leaves, but also for the amazing seasonal produce that fills the markets. There’s something incredibly cozy about diving into a hearty yet healthy salad when the weather starts to cool down. With that in mind, I’ve curated a list of the 25 Best Fall Salad Recipes for a Healthy & Cozy Season.

These recipes are a delightful mix of sweet, savory, and everything in between – perfect for making your autumn meals both nutritious and satisfying. Whether you’re looking to impress guests at a fall gathering or simply want to enjoy a fresh, seasonal meal, these salads have you covered.

1. Apple Walnut Salad

Crisp apples, crunchy walnuts, and tangy blue cheese make this salad a delightful mix of textures and flavors.

Ingredients:

• 4 cups mixed greens
• 1 apple, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled blue cheese
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinaigrette

Instructions:

1. Toss mixed greens, apple slices, walnuts, blue cheese, and dried cranberries in a large bowl.
2. Drizzle with balsamic vinaigrette.
3. Serve immediately.

2. Roasted Butternut Squash Salad

This salad combines roasted butternut squash with feta and pomegranate seeds for a vibrant fall dish.

Ingredients:

• 4 cups arugula
• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 cup feta, crumbled
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds, toasted
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
2. Let the squash cool, then toss with arugula, feta, pomegranate seeds, and pumpkin seeds.
3. Serve immediately.

3. Kale and Quinoa Salad

Quinoa adds protein to this nutrient-packed kale salad, making it a perfect light lunch or dinner.

Ingredients:

• 2 cups cooked quinoa
• 4 cups kale, chopped
• 1/2 cup shredded carrots
• 1/2 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage kale with olive oil and lemon juice until softened.
2. Add quinoa, carrots, almonds, and cranberries.
3. Season with salt and pepper. Toss to combine and serve.

4. Fig and Goat Cheese Salad

Sweet figs pair beautifully with creamy goat cheese and a simple vinaigrette.

Ingredients:

• 4 cups mixed greens
• 6 fresh figs, quartered
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Arrange mixed greens on a large plate.
2. Top with figs, goat cheese, and walnuts.
3. Drizzle with honey and balsamic vinegar, and then olive oil.
4. Season with salt and pepper before serving.

5. Beet and Orange Salad

A refreshing combination of earthy beets and citrusy oranges, this salad is both colorful and delicious.

Ingredients:

• 4 medium beets, roasted and sliced
• 2 oranges, peeled and segmented
• 4 cups spinach
• 1/4 cup goat cheese, crumbled
• 1/4 cup pecans, toasted
• 3 tbsp olive oil
• 1 tbsp orange juice
• Salt and pepper to taste

Instructions:

1. Arrange spinach on a serving platter.
2. Add roasted beets and orange segments.
3. Sprinkle with goat cheese and pecans.
4. Drizzle with olive oil and orange juice. Season with salt and pepper, and serve.

6. Roasted Brussels Sprout Salad

Roasting Brussels sprouts brings out their natural sweetness, which pairs perfectly with savory bacon and a simple dressing.

Ingredients:

• 4 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1/2 cup cooked bacon, crumbled
• 1/4 cup shaved Parmesan cheese
• 1/4 cup sunflower seeds
• 3 tbsp balsamic vinaigrette
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until crispy.
2. In a large bowl, combine roasted Brussels sprouts, bacon, Parmesan, and sunflower seeds.
3. Drizzle with balsamic vinaigrette and toss. Serve immediately.

7. Harvest Cobb Salad

A fall twist on the classic Cobb, featuring seasonal produce like roasted sweet potatoes and apples.

Ingredients:

• 4 cups mixed greens
• 1 sweet potato, roasted and cubed
• 1 apple, thinly sliced
• 1/2 cup cooked bacon, crumbled
• 1/4 cup blue cheese, crumbled
• 2 hard-boiled eggs, sliced
• 1/4 cup pecans, toasted
• 3 tbsp honey mustard dressing

Instructions:

1. Arrange mixed greens on a large platter.
2. Top with sweet potatoes, apple slices, bacon, blue cheese, eggs, and pecans.
3. Drizzle with honey mustard dressing before serving.

8. Arugula Pear Salad

The peppery bite of arugula pairs wonderfully with sweet pears and tangy Gorgonzola cheese.

Ingredients:

• 4 cups arugula
• 2 pears, thinly sliced
• 1/4 cup Gorgonzola cheese, crumbled
• 1/4 cup candied pecans
• 3 tbsp balsamic vinaigrette
• Salt and pepper to taste

Instructions:

1. Toss arugula, pears, Gorgonzola, and candied pecans in a large bowl.
2. Drizzle with balsamic vinaigrette.
3. Season with salt and pepper and serve.

9. Warm Spinach Salad with Bacon

This warm salad combines spinach with crispy bacon and a luscious warm bacon dressing.

Ingredients:

• 4 cups spinach
• 1/2 cup cooked bacon, crumbled
• 1/4 red onion, thinly sliced
• 4 mushrooms, sliced
• 2 hard-boiled eggs, sliced
• 3 tbsp bacon fat (reserved from cooking bacon)
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Toss spinach in a large bowl with bacon, red onion, mushrooms, and eggs.
2. In a small skillet, heat bacon fat with red wine vinegar and mustard. Stir until combined and warm.
3. Drizzle warm dressing over salad, toss, and serve immediately.

10. Autumn Panzanella Salad

A classic Italian bread salad gets an autumn makeover with roasted squashes and apple.

Ingredients:

• 4 cups bread cubes, toasted
• 2 cups butternut squash, cubed and roasted
• 1 apple, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine toasted bread cubes, roasted butternut squash, apple slices, red onion, Parmesan, and pine nuts.
2. Drizzle with olive oil and red wine vinegar.
3. Toss to combine. Season with salt and pepper and serve.

11. Carrot and Raisin Salad

This simple salad combines shredded carrots with sweet raisins and a tangy dressing.

Ingredients:

• 4 cups shredded carrots
• 1/2 cup raisins
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded carrots and raisins.
2. In a small bowl, whisk together mayonnaise, lemon juice, and honey.
3. Pour dressing over carrot mixture, toss to combine, and season with salt and pepper. Serve chilled.

12. Cranberry Brussel Sprout Slaw

A refreshing slaw featuring crisp Brussels sprouts, tart cranberries, and a simple dressing.

Ingredients:

• 4 cups shredded Brussels sprouts
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded Brussels sprouts, dried cranberries, and sunflower seeds.
2. In a small bowl, whisk together Greek yogurt, apple cider vinegar, and honey. Pour over Brussels sprouts mixture.
3. Toss to combine and season with salt and pepper. Serve immediately.

13. Sweet Potato and Black Bean Salad

Sweet potatoes and black beans combine for a hearty salad that’s also packed with protein.

Ingredients:

• 2 sweet potatoes, roasted and cubed
• 1 can black beans, drained and rinsed
• 4 cups mixed greens
• 1/4 cup red onion, diced
• 1/4 cup feta, crumbled
• 1/4 cup cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sweet potatoes, black beans, mixed greens, red onion, feta, and cilantro.
2. Drizzle with lime juice and olive oil.
3. Toss to combine and season with salt and pepper. Serve immediately.

14. Pumpkin and Spinach Salad

Pumpkin is perfect for autumn salads, especially when paired with fresh spinach and a cinnamon dressing.

Ingredients:

• 2 cups roasted pumpkin, cubed
• 4 cups spinach
• 1/4 cup pecans, toasted
• 1/4 cup feta, crumbled
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine roasted pumpkin, spinach, pecans, and feta.
2. In a small bowl, whisk together olive oil, balsamic vinegar, and ground cinnamon. Pour over salad.
3. Toss to combine and season with salt and pepper. Serve immediately.

15. Caramelized Pear Salad

Caramelized pears add a sweet touch to this refreshing autumn salad.

Ingredients:

• 4 cups mixed greens
• 2 pears, sliced and caramelized (sauteed with 1 tbsp butter and 1 tbsp brown sugar)
• 1/4 cup blue cheese, crumbled
• 1/4 cup walnuts, toasted
• 3 tbsp balsamic reduction
• Salt and pepper to taste

Instructions:

1. Arrange mixed greens on a large plate.
2. Top with caramelized pears, blue cheese, and walnuts.
3. Drizzle with balsamic reduction and season with salt and pepper before serving.

16. Turkey and Cranberry Salad

Leftover turkey and cranberry sauce come together in a light and tasty salad.

Ingredients:

• 2 cups cooked turkey, shredded
• 4 cups spinach
• 1/4 cup cranberry sauce
• 1/4 cup pecans, toasted
• 1/4 cup diced celery
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine turkey, spinach, cranberry sauce, pecans, and celery.
2. Drizzle with olive oil and red wine vinegar. Toss to combine and season with salt and pepper. Serve immediately.

17. Persimmon and Pomegranate Salad

This vibrant salad features sweet persimmons and juicy pomegranate seeds.

Ingredients:

• 4 cups mixed greens
• 2 persimmons, sliced
• 1/2 cup pomegranate seeds
• 1/4 cup goat cheese, crumbled
• 1/4 cup pistachios, toasted
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Toss mixed greens, persimmons, pomegranate seeds, goat cheese, and pistachios in a large bowl.
2. Drizzle with olive oil and white balsamic vinegar.
3. Season with salt and pepper and serve.

18. Roast Chicken and Sweet Potato Salad

Leftover roast chicken pairs perfectly with roasted sweet potatoes, making a hearty autumn salad.

Ingredients:

• 2 cups roasted chicken, shredded
• 4 cups mixed greens
• 1 sweet potato, roasted and cubed
• 1/4 cup dried cranberries
• 1/4 cup almonds, toasted
• 3 tbsp honey mustard dressing
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chicken, mixed greens, sweet potato, cranberries, and almonds.
2. Drizzle with honey mustard dressing.
3. Toss to combine and season with salt and pepper. Serve immediately.

19. Wild Rice and Cranberry Salad

Wild rice adds a nutty flavor and chewy texture to this hearty autumn salad.

Ingredients:

• 2 cups cooked wild rice
• 4 cups mixed greens
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted
• 1/4 cup feta, crumbled
• 3 tbsp vinaigrette of your choice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine wild rice, mixed greens, cranberries, pecans, and feta.
2. Drizzle with vinaigrette.
3. Toss to combine and season with salt and pepper. Serve immediately.

20. Spinach and Pomegranate Salad

A simple yet elegant salad featuring fresh spinach, juicy pomegranate seeds, and nutty sunflower seeds.

Ingredients:

• 4 cups spinach
• 1/2 cup pomegranate seeds
• 1/4 cup sunflower seeds, toasted
• 1/4 cup goat cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Toss spinach, pomegranate seeds, sunflower seeds, and goat cheese in a large bowl.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper and serve.

21. Roasted Cauliflower Salad

Roasted cauliflower adds a rich, nutty flavor to this satisfying autumn salad.

Ingredients:

• 1 head cauliflower, roasted and chopped
• 4 cups mixed greens
• 1/4 cup chickpeas, toasted
• 1/4 cup feta, crumbled
• 2 tbsp tahini dressing
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine roasted cauliflower, mixed greens, chickpeas, and feta.
2. Drizzle with tahini dressing.
3. Toss to combine and season with salt and pepper. Serve immediately.

22. Broccoli and Apple Salad

Crisp broccoli and apples come together in a crunchy, refreshing salad.

Ingredients:

• 4 cups broccoli florets
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup Greek yogurt
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine broccoli, apple, cranberries, and sunflower seeds.
2. In a small bowl, whisk together Greek yogurt, honey, and apple cider vinegar. Pour over broccoli mixture.
3. Toss to combine and season with salt and pepper. Serve chilled.

23. Spinach, Apple, and Cheddar Salad

This simple salad features fresh spinach, sweet apples, and sharp cheddar cheese.

Ingredients:

• 4 cups spinach
• 1 apple, thinly sliced
• 1/4 cup shredded cheddar cheese
• 1/4 cup pecans, toasted
• 3 tbsp apple cider vinaigrette
• Salt and pepper to taste

Instructions:

1. Toss spinach, apple slices, cheddar cheese, and pecans in a large bowl.
2. Drizzle with apple cider vinaigrette.
3. Season with salt and pepper and serve.

24. Fall Farro Salad

Farro adds a delicious, hearty texture to this autumn-inspired salad.

Ingredients:

• 2 cups cooked farro
• 4 cups mixed greens
• 1/2 cup roasted squash, cubed
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds, toasted
• 3 tbsp maple vinaigrette
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine farro, mixed greens, roasted squash, apple slices, cranberries, and pumpkin seeds.
2. Drizzle with maple vinaigrette.
3. Toss to combine and season with salt and pepper. Serve immediately.

25. Avocado and Kale Salad

This creamy avocado and kale salad is deliciously healthy and perfect for autumn.

Ingredients:

• 4 cups kale, chopped
• 1 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup almonds, toasted
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage kale with olive oil and lemon juice until softened.
2. Add avocado, cherry tomatoes, and almonds.
3. Toss to combine and season with salt and pepper. Serve immediately.

Conclusion

Diving into the world of fall salads has been such a treat, showcasing the best of what the season has to offer. From crisp apples and hearty squashes to rich nuts and flavorful cheeses, each recipe brings something unique to the table.

These 25 Best Fall Salad Recipes for a Healthy & Cozy Season open up a world of delicious possibilities, helping us to embrace the beauty of autumn while keeping things fresh and nutritious. I hope you find a new favorite or two among these recipes that will add a touch of seasonal magic to your dining experience. Here’s to enjoying the cozy, wholesome flavors of fall!