33 Seasonal Salads For Fall to Spice Up Your Autumn Meals

By: Shivani Choudhary

Updated On: October 9, 2024

Autumn is hands-down my favorite season. The air gets cooler, the leaves get crisp, and my kitchen fills with the rich, earthy scents of fall produce. While hearty soups and stews often take center stage, there’s something satisfyingly fresh about seasonal salads that just scream “fall.”

That’s where this collection of “33 Seasonal Salads For Fall to Spice Up Your Autumn Meals” comes in. Think ingredients like roasted squash, tart apples, and tangy cranberries, all combined to create vibrant and delicious salads that are perfect for lunch, dinner, or even as a Thanksgiving side dish. Ready to dive into a test of fall on your fork? Let’s get started!

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1. Roasted Butternut Squash Salad

Sweet and savory, this salad is a hit for any fall gathering.

Ingredients:

1 large butternut squash, peeled and diced
2 tbsp olive oil
Salt and pepper to taste
4 cups mixed greens
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 red onion, thinly sliced

Instructions:

Preheat your oven to 400°F.
Toss the diced butternut squash with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25-30 minutes until tender.
Allow the squash to cool slightly, then combine with mixed greens, feta, cranberries, walnuts, and red onion.
Serve immediately.

2. Apple Walnut Kale Salad

Crunchy apples and hearty kale make a perfect pair in this fall favorite.

Ingredients:

2 apples, thinly sliced
5 cups kale, chopped
1/2 cup walnuts, toasted
1/4 cup goat cheese, crumbled
2 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Massage chopped kale with lemon juice, olive oil, salt, and pepper until softened.
Add apple slices, toasted walnuts, and goat cheese.
Toss to combine and serve fresh.

3. Cranberry Pecan Brussels Sprout Salad

Brussels sprouts get a delicious makeover with cranberries and pecans for a crispy, sweet twist.

Ingredients:

4 cups shaved Brussels sprouts
1/2 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup Parmesan cheese, shredded
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
Salt and pepper to taste

Instructions:

Combine shaved Brussels sprouts, cranberries, pecans, and Parmesan in a large bowl.
In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss until evenly coated.

4. Harvest Wild Rice Salad

A hearty, grain-based salad that sings with the flavors of fall.

Ingredients:

1 cup wild rice, cooked and cooled
1/2 cup sliced almonds, toasted
1/2 cup dried cherries
1 cup diced sweet potato, roasted
1/4 cup green onions, chopped
3 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions:

In a large bowl, combine cooked wild rice, almonds, dried cherries, roasted sweet potato, and green onions.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.

5. Pear and Blue Cheese Salad

This elegant salad balances sweet pears and tangy blue cheese.

Ingredients:

2 ripe pears, thinly sliced
4 cups mixed greens
1/2 cup blue cheese, crumbled
1/4 cup candied pecans
2 tbsp honey
2 tbsp white wine vinegar
1/4 cup olive oil
Salt and pepper to taste

Instructions:

Combine mixed greens, sliced pears, blue cheese, and candied pecans in a large bowl.
In a separate small bowl, whisk together honey, white wine vinegar, olive oil, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.

6. Roasted Beet and Goat Cheese Salad

Earthy roasted beets and creamy goat cheese make an unbeatable combo.

Ingredients:

3 medium beets, roasted, peeled, and sliced
4 cups arugula
1/4 cup soft goat cheese, crumbled
2 tbsp pine nuts, toasted
2 tbsp balsamic glaze

Instructions:

Combine arugula, roasted beets, goat cheese, and toasted pine nuts in a bowl.
Drizzle with balsamic glaze and toss gently.

7. Spinach and Pomegranate Salad

Bright pomegranate seeds add a burst of sweetness to fresh spinach.

Ingredients:

4 cups fresh spinach
1/2 cup pomegranate seeds
1/4 cup thinly sliced red onion
1/4 cup feta cheese, crumbled
1/4 cup sliced almonds, toasted
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste

Instructions:

In a large bowl, combine spinach, pomegranate seeds, red onion, feta, and almonds.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.

8. Autumn Caprese Salad

An autumn twist on the classic Caprese, featuring fresh fall ingredients.

Ingredients:

3 ripe tomatoes, sliced
1 large apple, thinly sliced
8 oz fresh mozzarella, sliced
2 tbsp fresh basil, chopped
2 tbsp balsamic glaze

Instructions:

Arrange the tomato, apple, and mozzarella slices alternately on a serving platter.
Sprinkle with chopped basil and drizzle with balsamic glaze.
Serve immediately.

9. Sweet Potato and Quinoa Salad

Nutritious quinoa pairs perfectly with roasted sweet potatoes and a zesty dressing.

Ingredients:

1 cup quinoa, cooked and cooled
1 medium sweet potato, roasted and cubed
1/4 cup dried cranberries
1/4 cup pumpkin seeds
2 cups baby spinach
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste

Instructions:

Combine quinoa, sweet potato, cranberries, pumpkin seeds, and spinach in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.

10. Fig and Arugula Salad

Sweet figs and peppery arugula make a flavorful and elegant combination.

Ingredients:

6 fresh figs, quartered
4 cups arugula
1/4 cup goat cheese, crumbled
2 tbsp walnuts, toasted
2 tbsp honey
2 tbsp balsamic vinegar
1/4 cup olive oil

Instructions:

Combine arugula, figs, goat cheese, and walnuts in a large bowl
Drizzle with honey, balsamic vinegar, and olive oil.
Toss gently to combine.

11. Maple Dijon Apple Salad

A sweet and tangy dressing brings out the best in this fall-inspired apple salad.

Ingredients:

2 crisp apples, thinly sliced
4 cups mixed greens
1/4 cup dried cranberries
1/4 cup pecans, toasted
1/4 cup crumbled blue cheese
3 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1/4 cup olive oil
Salt and pepper to taste

Instructions:

In a large bowl, combine apples, mixed greens, cranberries, pecans, and blue cheese.
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to combine.

12. Carrot and Raisin Salad

A classic fall favorite with the natural sweetness of carrots and raisins.

Ingredients:

4 large carrots, shredded
1/2 cup raisins
1/4 cup chopped parsley
1/4 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp honey
Salt and pepper to taste

Instructions:

In a bowl, combine shredded carrots, raisins, and parsley.
In a separate small bowl, mix Greek yogurt, lemon juice, honey, salt, and pepper.
Add the dressing to the salad and toss to combine.

13. Broccoli and Cheddar Salad

Crunchy, cheesy, and oh-so-satisfying, this salad is a comforting fall dish.

Ingredients:

4 cups chopped broccoli
1/2 cup shredded cheddar cheese
1/4 cup dried cranberries
1/4 cup sunflower seeds
2 tbsp mayonnaise
2 tbsp Greek yogurt
1 tbsp apple cider vinegar
Salt and pepper to taste

Instructions:

In a large bowl, combine broccoli, cheddar cheese, cranberries, and sunflower seeds.
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, salt, and pepper.
Pour the dressing over the salad and toss to combine.

14. Spicy Roasted Pumpkin Salad

This salad blends spicy roasted pumpkin with sweet cranberries for a delightful fall dish.

Ingredients:

2 cups pumpkin, cubed and roasted
1/2 tsp cayenne pepper
1 tbsp olive oil
4 cups power greens mix
1/4 cup dried cranberries
1/4 cup pumpkin seeds
2 tbsp balsamic vinaigrette

Instructions:

Preheat the oven to 400°F.
Toss pumpkin cubes with cayenne pepper and olive oil.
Roast in the oven for 25-30 minutes until tender.
In a large bowl, combine roasted pumpkin, greens, cranberries, and pumpkin seeds.
Drizzle with balsamic vinaigrette and toss to mix.

15. Warm Mushroom and Spinach Salad

Warm mushrooms add an earthy flavor to fresh spinach in this comforting dish.

Ingredients:

8 oz mushrooms, sliced
1 tbsp olive oil
4 cups fresh spinach
1/4 cup blue cheese crumbles
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions:

Sauté mushrooms in olive oil until tender.
In a large bowl, toss spinach with warm mushrooms and blue cheese.
Drizzle with balsamic vinegar, season with salt and pepper, and serve.

16. Sweet and Savory Farro Salad

Hearty farro mixed with sweet roasted veggies makes for a filling fall salad.

Ingredients:

1 cup farro, cooked and cooled
1 cup roasted butternut squash
1/2 cup dried cherries
1/4 cup chopped pecans
1/4 cup crumbled feta
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste

Instructions:

Combine farro, roasted butternut squash, cherries, pecans, and feta in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to mix.

17. Caramelized Onion and Pear Salad

The rich sweetness of caramelized onions pairs beautifully with fresh pears.

Ingredients:

2 large onions, thinly sliced
1 tbsp olive oil
4 cups mixed greens
2 ripe pears, thinly sliced
1/4 cup walnuts, toasted
1/4 cup crumbled blue cheese
2 tbsp balsamic reduction

Instructions:

Cook onions in olive oil over low heat until caramelized, about 15 minutes.
In a large bowl, combine mixed greens, pears, walnuts, and blue cheese.
Add caramelized onions and drizzle with balsamic reduction.
Toss gently to combine.

18. Arugula and Roasted Carrot Salad

Peppery arugula and sweet roasted carrots create a delightful balance.

Ingredients:

6 medium carrots, peeled and roasted
4 cups arugula
1/4 cup feta cheese, crumbled
1/4 cup pumpkin seeds
2 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Toss roasted carrots with arugula, feta, and pumpkin seeds in a large bowl.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.

19. Mediterranean Couscous Salad

A hearty, zesty salad packed with Mediterranean flavors.

Ingredients:

1 cup couscous, cooked and cooled
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
3 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste

Instructions:

Combine couscous, cherry tomatoes, cucumber, olives, red onion, and feta in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss to mix.

20. Roasted Garlic and Chickpea Salad

Roasted garlic adds depth of flavor to a simple chickpea and herb salad.

Ingredients:

1 can chickpeas, drained and rinsed
1 head garlic, roasted
2 cups mixed herbs (parsley, cilantro, mint), chopped
1/4 cup red onion, thinly sliced
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste

Instructions:

Combine chickpeas, roasted garlic, herbs, and red onion in a bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to combine.

21. Spinach and Roasted Squash Salad

Roasted squash adds heartiness to tender spinach in this autumn favorite.

Ingredients:

2 cups roasted butternut squash
4 cups fresh spinach
1/4 cup dried cranberries
1/4 cup pepitas (pumpkin seeds)
1/4 cup goat cheese, crumbled
2 tbsp balsamic vinaigrette

Instructions:

Combine roasted butternut squash, spinach, cranberries, pepitas, and goat cheese in a large bowl.
Drizzle with balsamic vinaigrette and toss to combine.

22. Warm Lentil and Bacon Salad

Hearty lentils and crispy bacon make a comforting, satisfying salad.

Ingredients:

1 cup lentils, cooked and warm
4 slices bacon, cooked and crumbled
4 cups mixed greens
1/4 cup red onion, thinly sliced
2 tbsp olive oil
2 tbsp red wine vinegar
Salt and pepper to taste

Instructions:

Combine warm lentils, crumbled bacon, mixed greens, and red onion in a bowl.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
Pour the dressing over the salad and toss to combine.

23. Cabbage and Apple Slaw

This crunchy slaw is a perfect side dish for any fall meal.

Ingredients:

2 cups green cabbage, thinly sliced
1 crisp apple, thinly sliced
1/4 cup shredded carrots
2 tbsp apple cider vinegar
1 tbsp honey
2 tbsp mayonnaise
Salt and pepper to taste

Instructions:

In a bowl, combine cabbage, apple, and shredded carrots.
In a small bowl, whisk together apple cider vinegar, honey, mayonnaise, salt, and pepper.
Pour the dressing over the slaw and toss to combine.

24. Roasted Sweet Potato and Black Bean Salad

Rich in flavor and nutrients, this salad is a full meal in itself.

Ingredients:

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

Instructions:

Combine roasted sweet potatoes, black beans, red onion, cilantro, and feta in a bowl.
In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.

25. Spinach and Orange Salad

Refreshing and light, this salad brings a burst of citrus to fall meals.

Ingredients:

4 cups fresh spinach
2 oranges, peeled and segmented
1/4 cup red onion, thinly sliced
1/4 cup slivered almonds, toasted
2 tbsp orange juice
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Combine spinach, orange segments, red onion, and almonds in a bowl.
In a small bowl, whisk together orange juice, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to combine.

26. Cranberry and Barley Salad

This hearty grain salad is perfect for fall, with a delightful mix of sweet and savory.

Ingredients:

1 cup barley, cooked and cooled
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup chopped green onions
3 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions:

Combine barley, cranberries, pecans, and green onions in a bowl.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the salad and toss to combine.

27. Warm Apple and Bacon Spinach Salad

Warm apples and crispy bacon make this spinach salad irresistible.

Ingredients:

2 apples, thinly sliced
4 slices bacon, cooked and crumbled
4 cups fresh spinach
1/4 cup red onion, thinly sliced
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 cup olive oil
Salt and pepper to taste

Instructions:

Combine spinach, apple slices, crumbled bacon, and red onion in a bowl.
In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to combine.

28. Roasted Root Vegetable Salad

A medley of roasted root vegetables makes this salad a hearty fall dish.

Ingredients:

2 carrots, peeled and roasted
2 parsnips, peeled and roasted
1 sweet potato, roasted
4 cups mixed greens
1/4 cup goat cheese, crumbled
2 tbsp balsamic vinaigrette

Instructions:

Roast the carrots, parsnips, and sweet potato until tender.
Combine mixed greens, roasted vegetables, and goat cheese in a bowl.
Drizzle with balsamic vinaigrette and toss to combine.

29. Spinach and Roasted Pear Salad

Roasted pears add a caramelized sweetness to fresh spinach leaves.

Ingredients:

2 pears, thinly sliced and roasted
4 cups fresh spinach
1/4 cup walnuts, toasted
1/4 cup feta cheese, crumbled
2 tbsp honey
2 tbsp balsamic vinegar
1/4 cup olive oil
Salt and pepper to taste

Instructions:

Combine spinach, roasted pears, walnuts, and feta in a bowl.
In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to combine.

30. Beet and Orange Salad

This refreshing salad combines the earthy flavor of beets with zesty oranges.

Ingredients:

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

Instructions:

Combine beets, oranges, mixed greens, and goat cheese in a bowl.
In a small bowl, whisk together orange juice, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to combine.

31. Roasted Cauliflower and Chickpea Salad

Roasted cauliflower and chickpeas are the stars of this hearty salad.

Ingredients:

1 small head cauliflower, roasted
1 can chickpeas, drained and rinsed
1/4 cup chopped parsley
1/4 cup chopped red onion
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste

Instructions:

Combine roasted cauliflower, chickpeas, parsley, and red onion in a bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to combine.

32. Spinach and Fig Salad

Fresh figs add a touch of sweetness to this delightful spinach salad.

Ingredients:

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

Instructions:

Combine spinach, figs, walnuts, and blue cheese in a bowl.
In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to combine.

33. Maple Roasted Apple and Butternut Squash Salad

A perfect pairing of apples and butternut squash roasted in maple syrup.

Ingredients:

2 apples, cubed
2 cups butternut squash, cubed
2 tbsp maple syrup
1 tbsp olive oil
4 cups mixed greens
1/4 cup pecans, toasted
1/4 cup cheddar cheese, shredded
2 tbsp apple cider vinaigrette

Instructions:

Preheat your oven to 400°F.
Toss apple and butternut squash cubes with maple syrup and olive oil.
Spread on a baking sheet and roast for 25-30 minutes, until tender.
Combine mixed greens, roasted apple, butternut squash, pecans, and cheddar cheese in a bowl.
Drizzle with apple cider vinaigrette and toss to combine.

Conclusion

After trying out these 33 seasonal salads, I couldn’t help but feel that autumn meals were forever upgraded. The vibrant, hearty ingredients of fall—sweet potatoes, apples, beets, and so much more—come together deliciously in each salad, offering a scrumptious mix of flavors and textures. These salads are not just side dishes; many of them can stand alone as satisfying meals packed with nutrients.

They are perfect for a cozy dinner at home, a festive holiday feast, or an impressive dish to bring to a potluck. Experimenting with these recipes has not only spiced up my autumn meals but also provided a refreshing change from traditional fall fare. I hope you enjoy making and eating these salads as much as I did. Here’s to a season of tasty, healthy, and beautifully colorful dishes! Happy cooking!

Shivani Choudhary

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.