Butternut squash, crisp apples, and hearty greens—fall’s bounty is here, and it’s time to savor every bite! Whether you’re craving a quick weeknight dinner or a cozy side dish, these 24 simple fall salads bring seasonal flavors to your table with ease. Ready to dig in? Let’s explore these delicious recipes that celebrate autumn in every bowl.
Autumn Harvest Quinoa Salad with Maple Dressing
Unbelievably, just when you thought quinoa couldn’t get more autumnal, this salad bursts onto the scene like a pumpkin spice latte at a yoga retreat—only way more nutritious and actually delicious! It’s the perfect excuse to wear your coziest sweater while pretending to be healthy.
Ingredients
– 1 cup of quinoa (the tiny power-packed grains)
– 2 cups of vegetable broth (for extra flavor oomph)
– A couple of sweet potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon of olive oil (the good stuff)
– A big handful of dried cranberries (for that sweet-tart punch)
– A generous sprinkle of toasted pecans
– A splash of maple syrup (about 2 tablespoons)
– A squeeze of fresh lemon juice (roughly 1 tablespoon)
– A pinch of salt and black pepper (to keep things balanced)
Instructions
1. Preheat your oven to 400°F—get it nice and toasty for those sweet potatoes.
2. Rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness (trust me, your taste buds will thank you).
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth, then bring it to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for exactly 15 minutes until the liquid is absorbed and the quinoa is fluffy.
5. While the quinoa cooks, toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet.
6. Roast the sweet potatoes in the preheated oven for 20–25 minutes, flipping them halfway through, until they’re tender and lightly browned at the edges.
7. In a small bowl, whisk together the maple syrup and lemon juice until smooth to create the dressing.
8. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl to cool slightly.
9. Add the roasted sweet potatoes, dried cranberries, and toasted pecans to the quinoa.
10. Drizzle the maple dressing over the salad and toss everything gently to coat evenly.
Certainly, this salad is a textural dream—chewy quinoa, tender sweet potatoes, and crunchy pecans all mingling in a sweet-tangy embrace. Serve it warm as a cozy side or chill it for a next-day lunch that’ll make your coworkers jealous.
Apple and Cheddar Kale Salad with Cider Vinaigrette
Dare we say this salad might just convert the kale skeptics? Picture this: crisp apples, sharp cheddar, and a tangy vinaigrette that makes eating your greens feel like a treat, not a chore. It’s the kind of bowl that’ll have you actually excited for lunch—no sad desk salads here!
Ingredients
- A big bunch of curly kale, stems removed and leaves torn
- One large Honeycrisp apple, cored and thinly sliced
- A couple of ounces of sharp cheddar cheese, cubed
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of apple cider vinegar
- A teaspoon of Dijon mustard
- A pinch of salt and a few cracks of black pepper
- 1/4 cup of toasted pecans, roughly chopped
Instructions
- Wash the kale thoroughly, then pat it completely dry with a clean kitchen towel or spin it in a salad spinner—this helps the dressing cling better.
- Remove the tough stems by holding the leaf at the base and stripping the leaves away with your other hand, then tear the leaves into bite-sized pieces.
- Place the kale in a large mixing bowl, drizzle with 1 tablespoon of olive oil, and massage it with your hands for 1–2 minutes until it darkens and softens slightly.
- Core the apple and slice it into thin, even wedges about 1/4-inch thick to prevent browning and ensure each bite has a crisp texture.
- Cube the cheddar cheese into 1/2-inch pieces so they’re easy to fork and distribute evenly throughout the salad.
- In a small jar or bowl, combine the remaining 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, salt, and pepper; shake or whisk vigorously until the dressing is emulsified and smooth.
- Pour the dressing over the massaged kale and toss thoroughly to coat every leaf—this step lets the kale absorb the flavors without wilting too much.
- Add the sliced apple, cubed cheddar, and toasted pecans to the bowl, then gently fold everything together until well combined.
- Let the salad sit for 5–10 minutes before serving to allow the flavors to meld and the kale to tenderize further.
Every bite of this salad is a crunchy, tangy, and slightly sweet symphony—the crisp apples play off the sharp cheddar, while the toasted pecans add a nutty finish. Serve it alongside a cozy soup or pile it high on a plate with grilled chicken for a hearty meal that’s anything but boring.
Roasted Root Vegetable and Arugula Salad
Zesty doesn’t even begin to describe this roasted root vegetable and arugula salad situation—it’s like autumn decided to throw a party in a bowl and invited peppery greens as the life of the party. Get ready to toss your basic salad routine out the window because this combo of sweet, roasted roots and spicy arugula is about to become your new go-to. Trust me, your taste buds will thank you for this upgrade from sad desk lunches.
Ingredients
– 2 large sweet potatoes, peeled and chopped into 1-inch cubes
– 3 medium carrots, sliced into ½-inch rounds
– 1 red onion, cut into wedges
– 3 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– 5 ounces arugula
– A couple of tablespoons of balsamic vinegar
– A handful of toasted pecans
– A generous sprinkle of crumbled goat cheese
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sweet potatoes, carrots, and red onion with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the vegetables in a single layer on the baking sheet—don’t crowd them or they’ll steam instead of roast.
4. Roast for 25-30 minutes, flipping halfway through, until the edges are caramelized and a fork pierces the sweet potatoes easily.
5. Let the roasted vegetables cool for 5 minutes—this keeps the arugula from wilting when you mix everything.
6. Place the arugula in a large serving bowl and drizzle with balsamic vinegar, tossing lightly to coat.
7. Add the warm roasted vegetables to the arugula and gently toss to combine.
8. Top with toasted pecans and crumbled goat cheese right before serving for maximum crunch and creaminess.
9. Serve immediately while the veggies are still slightly warm for the best texture contrast.
Vividly colorful and packed with contrasting textures, this salad delivers a satisfying crunch from the pecans against the creamy goat cheese and tender roasted veggies. The warm vegetables slightly wilt the arugula, creating a cozy yet refreshing bite that’s perfect for a quick dinner or as a standout side dish. Try serving it alongside grilled chicken or flaky salmon to turn it into a hearty meal that’ll have everyone asking for seconds.
Crunchy Pear and Pecan Spinach Salad
Vividly green, slightly dramatic, and ready to make your taste buds do a happy dance—this isn’t just any salad, it’s the crunchy, sweet, and savory superstar your lunchbox has been dreaming of. Let’s get mixing!
Ingredients
– A big handful of fresh baby spinach
– One perfectly ripe pear, sliced thin
– A generous handful of toasted pecans
– A couple of tablespoons of crumbled feta cheese
– A glug of extra virgin olive oil
– A squeeze of fresh lemon juice
– A tiny drizzle of honey
– A pinch of salt and a crack of black pepper
Instructions
1. Grab a large salad bowl and add your big handful of fresh baby spinach.
2. Core your perfectly ripe pear and slice it into thin, even pieces—this helps every forkful get a bit of sweet crunch.
3. Scatter the pear slices over the spinach in the bowl.
4. Sprinkle a generous handful of toasted pecans right on top for that nutty warmth.
5. Crumble a couple of tablespoons of feta cheese over everything for a salty, creamy kick.
6. In a small jar or bowl, combine a glug of extra virgin olive oil, a squeeze of fresh lemon juice, a tiny drizzle of honey, and a pinch of salt and crack of black pepper.
7. Secure the lid on the jar and shake vigorously for 15 seconds until the dressing is fully emulsified—no lazy stirring, we want it perfectly blended!
8. Drizzle the dressing evenly over the salad ingredients.
9. Using salad tongs or two large spoons, gently toss everything together until the spinach is lightly coated and the toppings are well distributed. Be gentle to keep those pear slices intact!
10. Serve immediately onto plates or into bowls. Perfectly plated and packed with texture, this salad brings a crisp freshness from the spinach, a juicy sweetness from the pear, and a toasty richness from the pecans—all tied together with that tangy-smooth dressing. Try piling it onto a grilled chicken breast or scooping it up with crunchy pita chips for an extra fun twist!
Warm Brussels Sprout Salad with Cranberries
Ready to turn those sad-looking Brussels sprouts into the star of your dinner table? This warm salad is about to become your new obsession—it’s like a cozy sweater for your taste buds, packed with sweet, savory, and crunchy surprises that’ll make you forget you’re eating something green. Trust me, even the sprout-haters at your table will be begging for seconds.
Ingredients
– A pound of Brussels sprouts, trimmed and halved
– A couple of tablespoons of olive oil
– A generous pinch of salt and black pepper
– Half a cup of dried cranberries
– A quarter cup of chopped pecans
– A splash of balsamic vinegar
– A couple of ounces of crumbled feta cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper until they’re evenly coated.
3. Spread the sprouts in a single layer on the baking sheet, cut-side down for maximum caramelization.
4. Roast for 20–25 minutes, until the edges are crispy and golden brown.
5. While the sprouts roast, toast the pecans in a dry skillet over medium heat for 3–4 minutes, shaking often until fragrant.
6. Transfer the roasted sprouts to a large bowl and drizzle with balsamic vinegar while still warm.
7. Gently fold in the dried cranberries, toasted pecans, and crumbled feta cheese.
8. Let the salad sit for 2–3 minutes to allow the flavors to meld together.
Oh, the magic that happens when warm, crispy sprouts meet tangy feta and sweet cranberries! The contrast between the crunchy pecans and tender sprouts is pure texture heaven—serve it alongside grilled chicken or pile it onto a crusty baguette for an unexpected sandwich upgrade that’ll have everyone asking for the recipe.
Butternut Squash and Goat Cheese Salad
Let’s be real—most salads are just sad bowls of rabbit food, but this butternut squash and goat cheese situation is basically autumn throwing a flavor party in your mouth. It’s the kind of dish that makes you forget you’re eating something healthy while secretly being packed with cozy vibes and creamy goodness.
Ingredients
– 1 medium butternut squash, peeled and cubed
– A big glug of olive oil (about 2 tablespoons)
– A couple of big handfuls of fresh baby spinach
– A generous crumble of goat cheese (around ½ cup)
– A small handful of toasted pecans (about ¼ cup)
– A splash of balsamic vinegar (1 tablespoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with the olive oil, salt, and pepper until evenly coated. (Pro tip: Don’t skimp on the oil—it helps the squash caramelize and get those crispy edges!)
3. Spread the squash in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until the edges are golden brown and tender when pierced with a fork.
4. While the squash roasts, toast the pecans in a dry skillet over medium heat for 3–5 minutes, shaking the pan often, until they’re fragrant and lightly browned. (Watch them closely—nuts go from perfectly toasted to burnt in seconds!)
5. Let the roasted squash cool for 5 minutes—this keeps the spinach from wilting too much when you mix everything.
6. In a large bowl, combine the baby spinach, roasted squash, toasted pecans, and crumbled goat cheese.
7. Drizzle the balsamic vinegar over the salad and toss gently to combine. (Tossing with your hands works best here to avoid bruising the spinach leaves.)
What you get is a glorious mix of creamy goat cheese, sweet roasted squash, and crunchy pecans all tangled up with fresh spinach. Serve it piled high on a platter for a stunning centerpiece, or pack it for a picnic—just keep the dressing separate until you’re ready to eat!
Caramelized Onion and Fig Salad with Walnuts
Fancy a salad that’s anything but basic? This caramelized onion and fig situation is the culinary equivalent of putting on a fancy outfit just to eat on your couch—unexpectedly delightful and secretly sophisticated. Get ready to impress your taste buds with sweet, savory, and crunchy magic.
Ingredients
– A couple of large yellow onions, thinly sliced
– A generous glug of olive oil (about 2 tablespoons)
– A pinch of salt
– 6 fresh figs, quartered
– A big handful of walnuts (about 1/2 cup)
– A splash of balsamic vinegar (1 tablespoon)
– A couple of cups of mixed greens
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced onions and cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Sprinkle a pinch of salt over the onions to help draw out moisture.
4. Reduce heat to low and continue cooking the onions for 25–30 minutes, stirring every 5 minutes, until they turn deep golden brown and sweet. (Tip: Low and slow is key—don’t rush the caramelization!)
5. While the onions cook, spread the walnuts in a single layer on a baking sheet and toast in a 350°F oven for 8–10 minutes, until fragrant and lightly golden. (Tip: Toasting nuts unlocks their flavor—just watch them closely to avoid burning!)
6. Remove the walnuts from the oven and let them cool completely.
7. Once the onions are caramelized, transfer them to a bowl to cool slightly.
8. In a large salad bowl, combine the mixed greens, quartered figs, and toasted walnuts.
9. Add the cooled caramelized onions to the salad bowl.
10. Drizzle 1 tablespoon of balsamic vinegar over the salad and toss gently to combine. (Tip: Toss with care to keep the figs intact for pretty presentation!)
You’ll love the contrast of silky caramelized onions against the juicy figs and crisp greens. Try serving it alongside grilled chicken or scooping it onto crusty bread for an open-faced sandwich situation that’s downright irresistible.
Sweet Potato and Avocado Spinach Salad
Mmm, let’s be real—most salads are just sad bowls of rabbit food, but this sweet potato and avocado spinach situation? It’s basically a party in a bowl that somehow manages to be both ridiculously healthy and actually satisfying. Get ready to upgrade your lunch game from “meh” to “more, please!”
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– A big handful of fresh spinach (about 4 cups)
– 1 perfectly ripe avocado
– A generous glug of olive oil (about 2 tablespoons)
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
– A sprinkle of smoked paprika (about 1 teaspoon)
Instructions
1. Preheat your oven to 400°F—hot enough to make those sweet potatoes caramelize beautifully.
2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, and half the salt on a baking sheet.
3. Roast for 25-30 minutes until the edges are crispy and you can easily pierce them with a fork.
4. Pro tip: Spread them in a single layer so they roast instead of steam—nobody wants soggy potatoes!
5. While the potatoes cool slightly, chop the avocado into bite-sized chunks.
6. Gently toss the spinach with remaining olive oil and lemon juice in your serving bowl.
7. Kitchen hack: Massage the spinach for 10 seconds to soften it slightly—it makes the texture way more enjoyable.
8. Add the roasted sweet potatoes and avocado to the spinach.
9. Season with remaining salt and black pepper, then toss everything together gently.
10. Final flourish: Serve immediately while the sweet potatoes are still slightly warm—the contrast with cool avocado is magical.
Creamy avocado melts into the warm, caramelized sweet potatoes while the spinach adds just enough freshness to keep things interesting. Try piling it on toasted sourdough for an open-faced sandwich situation, or top with a fried egg if you’re feeling extra fancy—this salad plays well with others!
Festive Pomegranate and Feta Salad
Sick of the same old boring salads that make you feel like you’re chewing on disappointment? This festive pomegranate and feta situation is about to become your new go-to—it’s basically a party in a bowl that’ll make your taste buds do a happy dance.
Ingredients
– A couple of big handfuls of fresh baby spinach
– About 1 cup of pomegranate arils (those juicy little red gems)
– A generous ½ cup of crumbled feta cheese
– A small handful of toasted walnuts, roughly chopped
– A good glug of extra virgin olive oil (about 2 tablespoons)
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A tiny drizzle of honey (about 1 teaspoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Grab your largest mixing bowl and add the baby spinach—this gives you plenty of room to toss everything without making a mess.
2. Sprinkle the pomegranate arils evenly over the spinach.
3. Crumble the feta cheese directly over the salad, letting those tangy bits fall where they may.
4. Scatter the toasted walnuts across the top for that crunchy factor.
5. Drizzle the extra virgin olive oil over everything—coating the greens lightly but thoroughly.
6. Squeeze the fresh lemon juice directly from half a lemon (about 1 tablespoon) to brighten up all the flavors.
7. Add the tiny drizzle of honey to balance the tartness with a touch of sweetness.
8. Season with a pinch of salt and a few cracks of black pepper.
9. Using salad tongs or two large spoons, gently toss everything together until the spinach is evenly coated and ingredients are well distributed.
10. Serve immediately to prevent the spinach from wilting under the dressing.
Mmm, the contrast between the crisp spinach, juicy pomegranate bursts, creamy feta, and crunchy walnuts creates a texture party in every bite. The sweet-tangy dressing clinging to each leaf makes this salad dangerously addictive—try serving it alongside grilled chicken or scooping it onto crostini for an instant fancy appetizer upgrade.
Balsamic Beet and Fennel Autumn Salad
Unbelievably, just when you thought salad season was over, this vibrant number crashes the autumn party like it owns the place. Forget boring greens—this balsamic beet and fennel situation brings the drama with jewel-toned roots and crisp anise crunch that’ll make your taste buds do a happy dance. It’s the kind of salad that makes pumpkin spice look basic.
Ingredients
– 3 medium beets, about the size of your fist
– 1 large fennel bulb, fronds reserved
– A big handful of arugula (about 4 cups)
– 1/4 cup of toasted walnuts
– 2 ounces of crumbled goat cheese
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of maple syrup
– 1 teaspoon of Dijon mustard
– A generous pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Scrub the beets thoroughly under running water to remove any dirt.
3. Wrap each beet individually in aluminum foil and place them on the baking sheet.
4. Roast the beets for 45-60 minutes until a knife slides through them easily.
5. Let the beets cool completely before handling—trust me, beet-stained fingers aren’t a good look.
6. While the beets cool, thinly slice the fennel bulb using a mandoline or sharp knife.
7. Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
8. Peel the cooled beets—the skins should slip right off with gentle pressure.
9. Cut the peeled beets into 1/2-inch cubes.
10. Toss the arugula, sliced fennel, and cubed beets in a large bowl with half the dressing.
11. Top the salad with toasted walnuts, crumbled goat cheese, and reserved fennel fronds.
12. Drizzle the remaining dressing over everything right before serving.
Remarkably, this salad delivers the perfect textural symphony—earthy soft beets against crisp fennel and peppery arugula with creamy goat cheese interruptions. The sweet-tangy dressing clings to every component like it was made for this moment. Serve it alongside roasted chicken or pile it high on a platter for your next Friendsgiving—it’s sturdy enough to hold up for hours without getting sad and wilted.
Maple Dijon Roasted Delicata Squash Salad
Brace yourselves, salad skeptics—this isn’t your average bowl of greens! We’re talking about maple Dijon roasted delicata squash salad, the kind that makes you forget you’re eating something healthy because it’s just that delicious. Consider this your official invitation to fall flavor heaven, where sweet meets savory in the most glorious way possible.
Ingredients
– 2 medium delicata squashes (no peeling needed, hallelujah!)
– 3 tablespoons of olive oil, divided
– 2 tablespoons of pure maple syrup
– 1 tablespoon of Dijon mustard
– A big pinch of salt and several cranks of black pepper
– 5 ounces of baby arugula
– ½ cup of toasted pecans
– A generous handful of dried cranberries
– 2 ounces of crumbled goat cheese
– A splash of apple cider vinegar
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the delicata squash in half lengthwise and scoop out the seeds with a spoon.
3. Cut the squash halves into ½-inch thick half-moons.
4. Whisk together 2 tablespoons olive oil, maple syrup, Dijon mustard, salt, and pepper in a large bowl.
5. Toss the squash pieces in the maple Dijon mixture until evenly coated.
6. Arrange the squash in a single layer on your prepared baking sheet.
7. Roast for 20-25 minutes until the edges are caramelized and you can easily pierce with a fork.
8. While the squash roasts, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
9. Let the roasted squash cool for 5 minutes—this prevents wilting your greens!
10. In your serving bowl, combine arugula, toasted pecans, dried cranberries, and crumbled goat cheese.
11. Add the slightly cooled roasted squash to the salad bowl.
12. Drizzle with remaining 1 tablespoon olive oil and a splash of apple cider vinegar.
13. Gently toss everything together until evenly distributed.
Perfectly balanced between sweet maple-roasted squash and peppery arugula, this salad delivers incredible texture contrast with creamy goat cheese and crunchy pecans. Serve it warm alongside roasted chicken or pile it high as a satisfying main course—either way, those caramelized squash edges will have you reaching for seconds before you’ve finished your first helping!
Warm Farro Salad with Apples and Pecans
Eureka! Just when you thought salads were destined to be chilly, boring affairs, this warm farro situation crashes the party with toasted pecans, crisp apples, and a dressing that’s basically a hug in liquid form. It’s the cozy, autumnal bowl that makes you forget you’re eating something vaguely virtuous.
Ingredients
– 1 cup of farro, because whole grains are having a moment
– A couple of crisp apples, chopped into friendly bites
– A generous handful of pecans, for that essential crunch
– A big glug of olive oil, divided
– A splash of apple cider vinegar, for zing
– A spoonful of maple syrup, because sweetness rules
– A pinch of salt and a few cranks of black pepper, to keep things interesting
Instructions
1. Rinse 1 cup of farro under cold water in a fine-mesh strainer to remove any dust.
2. Combine the rinsed farro with 3 cups of water and a pinch of salt in a medium saucepan, then bring it to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the farro for 25 minutes until it’s tender but still chewy (tip: taste a grain at 20 minutes to avoid mush).
4. Drain any excess water from the farro and spread it on a baking sheet to cool slightly for 5 minutes.
5. While the farro cools, chop 2 crisp apples into ½-inch pieces and set them aside.
6. Heat a large skillet over medium heat and toast a generous handful of pecans for 3–4 minutes, shaking the pan often, until they’re fragrant and lightly browned (tip: listen for a faint crackle to know they’re ready).
7. Remove the pecans from the skillet and roughly chop them once they’re cool enough to handle.
8. In the same skillet, heat a big glug of olive oil over medium heat and add the chopped apples, sautéing for 4–5 minutes until they’re just softened but still hold their shape.
9. Whisk together another glug of olive oil, a splash of apple cider vinegar, a spoonful of maple syrup, and a few cranks of black pepper in a small bowl to make the dressing.
10. In a large mixing bowl, combine the warm farro, sautéed apples, toasted pecans, and the dressing, tossing everything gently to coat (tip: mix while the farro is still warm to help it soak up the flavors).
Serve this warm farro salad straight from the bowl for a texture party—chewy grains, soft apples, and crunchy pecans all mingling under a sweet-tangy glaze. It’s fantastic as a standalone lunch or piled next to roasted chicken for a dinner that feels fancy without the effort.
Carrot and Apple Slaw with Honey Mustard Dressing
Fabulous news for anyone who thinks “salad” is just a sad bowl of greens! This carrot and apple slaw is about to become your crunchy, sweet, and tangy best friend—the kind that never judges you for eating it straight from the mixing bowl. Forget boring sides; this vibrant combo brings the party to your plate with zero fuss and maximum flavor.
Ingredients
– 4 large carrots, peeled
– 2 crisp apples (like Honeycrisp or Granny Smith)
– 1/4 cup of mayonnaise
– 2 tablespoons of Dijon mustard
– 2 tablespoons of honey
– A big splash of apple cider vinegar (about 1 tablespoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Grab your peeled carrots and use a box grater to shred them into a large mixing bowl—this is your crunchy base.
2. Core the apples (no need to peel unless you’re anti-skin), then grate them directly into the bowl with the carrots. Tip: Grate the apples last to minimize browning from oxidation.
3. In a small separate bowl, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth and fully combined.
4. Pour the dressing over the carrot and apple mixture, then toss everything with a large spoon or your hands until evenly coated. Tip: Tossing by hand lets you feel the distribution better, but wash those paws first!
5. Season the slaw with a pinch of salt and a few cracks of black pepper, then toss once more to incorporate. Tip: Taste a spoonful and adjust salt if needed—it should balance the sweet and tangy notes.
6. Cover the bowl and refrigerate the slaw for at least 30 minutes to let the flavors meld and the veggies soften slightly.
Gloriously crisp and refreshing, this slaw delivers a satisfying crunch from the carrots and a juicy sweetness from the apples, all tied together by that zesty honey mustard kick. Serve it piled high on pulled pork sandwiches for a tangy contrast, or scoop it onto grilled chicken for a no-cook dinner hero that’s anything but basic.
Pumpkin and Arugula Salad with Pepitas
Tired of basic fall salads that put you to sleep faster than tryptophan turkey? This pumpkin and arugula number is about to become your seasonal obsession—it’s the edible equivalent of wearing your coziest sweater while secretly rocking sparkly socks underneath. Who says autumn flavors can’t have a little sass?
Ingredients
– One small sugar pumpkin (about 2 cups when cubed)
– A big ol’ handful of fresh arugula (about 4 cups)
– A generous ¼ cup of pepitas
– A couple of tablespoons of olive oil
– A splash of apple cider vinegar (about 1 tbsp)
– A tiny squeeze of maple syrup (roughly 1 tsp)
– A pinch of salt and a crack of black pepper
Instructions
1. Preheat your oven to 400°F—get it nice and toasty.
2. Carefully slice the pumpkin in half, scoop out the seeds and stringy bits with a spoon (save those seeds for roasting another day!), then chop the flesh into 1-inch cubes.
3. Toss the pumpkin cubes with 1 tablespoon of olive oil, plus that pinch of salt and crack of pepper, until they’re evenly coated.
4. Spread the pumpkin in a single layer on a baking sheet—don’t crowd them, or they’ll steam instead of roast (tip: use two sheets if needed for even browning).
5. Roast for 25–30 minutes, flipping halfway through, until the edges are caramelized and a fork pierces them easily.
6. While the pumpkin roasts, toast the pepitas in a dry skillet over medium heat for 3–4 minutes, shaking the pan often, until they’re lightly golden and popping (tip: listen for the pops—it’s your cue they’re done!).
7. Whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, and maple syrup in a small bowl until emulsified.
8. Place the arugula in a large salad bowl and drizzle with half the dressing, tossing gently to coat the leaves without wilting them (tip: dress the greens lightly first to prevent sogginess).
9. Add the roasted pumpkin and toasted pepitas to the bowl, then drizzle with the remaining dressing and toss everything together.
What a glorious mess of textures—creamy roasted pumpkin, peppery arugula, and crunchy pepitas all tangled up in a sweet-tangy dressing. Serve it piled high on a platter for a stunning centerpiece, or pack it for a picnic and watch leaves fall while you munch.
Harvest Wild Rice Salad with Grapes
Sick of the same old boring salads that leave you dreaming of something more exciting than limp lettuce? This harvest wild rice salad is about to become your new autumn obsession—it’s like fall decided to throw a party in a bowl and invited all the crunchy, sweet, and savory guests. Seriously, your taste buds will send you thank-you notes.
Ingredients
– 1 cup of wild rice (because plain white rice is so last season)
– 2 cups of vegetable broth (for that extra flavor boost)
– A big handful of red grapes, halved (they’re the sweet little surprises)
– A couple of celery stalks, chopped (for that satisfying crunch)
– A generous half-cup of toasted pecans (because everything’s better with nuts)
– A small red onion, finely diced (for a bit of zing)
– A splash of olive oil (about 2 tablespoons, to make it glossy)
– A good glug of apple cider vinegar (around 1 tablespoon, for tang)
– A pinch of salt and a few cracks of black pepper (to keep things balanced)
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer to remove any excess starch.
2. In a medium saucepan, combine the rinsed wild rice and 2 cups of vegetable broth, then bring it to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 45 minutes—the rice should be tender but still chewy, not mushy. Tip: Don’t peek under the lid too often, or you’ll let the steam escape and slow things down.
4. While the rice cooks, chop 2 celery stalks into small pieces and finely dice 1 small red onion.
5. Halve a big handful of red grapes and set them aside for later.
6. Toast a generous half-cup of pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until they’re fragrant and lightly browned. Tip: Keep a close eye on them—nuts can go from perfectly toasted to burnt in seconds.
7. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, a pinch of salt, and a few cracks of black pepper until well combined.
8. When the wild rice is done cooking, drain any excess liquid and spread it out on a baking sheet to cool for 10-15 minutes—this prevents it from getting soggy. Tip: Speeding up the cooling process helps the salad stay fresh and not steam in the bowl.
9. In a large mixing bowl, combine the cooled wild rice, chopped celery, diced red onion, halved grapes, and toasted pecans.
10. Pour the dressing over the salad mixture and toss everything together until evenly coated.
Zesty and vibrant, this salad boasts a delightful mix of chewy wild rice, juicy grape bursts, and crunchy pecans that’ll make you forget salads ever had a bland reputation. Serve it alongside grilled chicken for a hearty dinner, or pack it for a picnic where it’ll outshine any basic side dish.
Grilled Pear and Blue Cheese Mixed Green Salad
Zesty grilled pears meet tangy blue cheese in this salad that’s basically a party in a bowl—because who says salad can’t be the life of the dinner table? It’s the perfect mix of sweet, savory, and downright delicious, guaranteed to make even the most skeptical salad-eater do a happy dance. Get ready to toss your way to flavor town!
Ingredients
– A couple of ripe but firm pears
– A big handful of mixed greens
– A generous crumble of blue cheese
– A glug of olive oil
– A splash of balsamic vinegar
– A pinch of salt
– A sprinkle of black pepper
Instructions
1. Preheat your grill or grill pan to medium-high heat, around 400°F.
2. Slice the pears in half lengthwise and remove the cores with a small spoon or melon baller.
3. Brush the cut sides of the pears lightly with olive oil to prevent sticking.
4. Place the pears cut-side down on the grill and cook for 3–4 minutes, until you see clear grill marks.
5. Flip the pears and grill for another 3 minutes until they’re tender but not mushy—think caramelized edges with a slight firmness.
6. Remove the pears from the grill and let them cool for 2 minutes before slicing into thin wedges.
7. In a large bowl, combine the mixed greens, grilled pear slices, and crumbled blue cheese.
8. Drizzle the salad with the remaining olive oil and balsamic vinegar, starting with 1 tablespoon each.
9. Season with a pinch of salt and a sprinkle of black pepper.
10. Toss everything gently with salad tongs until evenly coated, being careful not to crush the pears.
11. Serve immediately while the pears are still slightly warm for the best flavor contrast.
Velvety grilled pears add a smoky sweetness that plays off the bold, creamy blue cheese, while the greens keep it crisp and refreshing. Try topping it with toasted walnuts for extra crunch, or serve it alongside a juicy grilled chicken breast to turn it into a hearty main course—either way, it’s a texture and flavor fiesta!
Conclusion
Whether you’re craving something crisp, hearty, or sweet, these 24 simple fall salads offer endless inspiration. We hope you find a new favorite to enjoy with family and friends! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later.
