24 Easy and Flavorful Fall Arugula Salad Recipes You’ll Love

Fall is the season of cozy flavors, vibrant colors, and hearty meals that celebrate the harvest.

While roasted vegetables, soups, and pies often take center stage, fresh salads can also shine in autumn.

Enter arugula—a peppery, nutrient-packed green that pairs beautifully with roasted fruits, nuts, squash, and tangy dressings.

Its bold flavor makes it the perfect base for fall salads that are both satisfying and visually stunning.

In this article, we’ve curated 24 fall arugula salad recipes that bring together seasonal produce, warm roasted vegetables, sweet fruits, crunchy nuts, and flavorful dressings.

Whether you’re looking for a light lunch, a side for dinner, or a show-stopping dish for a holiday table, these salads offer something for every palate.

From roasted butternut squash with cranberries to sweet apple and goat cheese combinations, these recipes celebrate the flavors of fall in every bite.

24 Easy and Flavorful Fall Arugula Salad Recipes You’ll Love

Fall doesn’t have to be all soups, stews, and heavy dishes—these 24 fall arugula salad recipes prove that fresh, vibrant, and seasonal salads have a place on your autumn table.

From the sweetness of roasted squash and apples to the tang of citrus and pomegranate, arugula’s peppery bite complements a wide variety of fall flavors.

These salads are not only delicious but also quick to prepare and packed with nutrients, making them perfect for busy weeknights, festive gatherings, or a wholesome lunch.

Embrace the season’s bounty, experiment with flavors and textures, and let these arugula salads bring a fresh, autumnal twist to your meals.

Roasted Butternut Arugula Salad with Cranberries and Pecans

This fall-inspired arugula salad is a vibrant mix of peppery greens, sweet roasted butternut squash, tart dried cranberries, and crunchy toasted pecans.

Drizzled with a maple-balsamic dressing, it’s a perfect balance of sweet, savory, and nutty flavors that celebrate autumn in every bite.

Ingredients:

• 4 cups fresh arugula, washed and dried
• 2 cups butternut squash, peeled and cubed
• 1/3 cup dried cranberries
• 1/3 cup pecans, toasted
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing. Adjust to taste.
4. In a large salad bowl, combine the arugula, roasted squash, cranberries, and toasted pecans. Drizzle with dressing and toss gently to coat.
5. Sprinkle crumbled goat cheese on top if desired and serve immediately.

This salad captures the essence of fall with every bite, combining warm roasted squash with the peppery bite of arugula and the sweetness of cranberries.

It works beautifully as a side dish or a light, satisfying meal.

Apple, Arugula, and Walnut Salad with Maple Vinaigrette

Crisp autumn apples pair perfectly with peppery arugula, crunchy walnuts, and a sweet-tangy maple vinaigrette.

This salad is fresh, colorful, and packed with textures that make it a seasonal favorite.

Ingredients:

• 4 cups arugula
• 1 crisp apple (Honeycrisp or Fuji), thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup dried cherries or cranberries
• 1/4 cup shaved Parmesan cheese

For the maple vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Toast walnuts in a dry skillet over medium heat until fragrant, about 3 minutes. Set aside to cool.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
3. In a large salad bowl, combine arugula, apple slices, dried cherries, and cooled walnuts.
4. Drizzle the maple vinaigrette over the salad and toss gently to coat evenly.
5. Garnish with shaved Parmesan and serve immediately.

The sweetness of fresh apples and dried fruit complements the peppery arugula perfectly, while walnuts provide a satisfying crunch.

This salad is simple yet elegant, perfect for a cozy fall lunch or dinner.

Warm Roasted Beet and Arugula Salad with Orange Dressing

Earthy roasted beets meet fresh arugula in this warm fall salad, finished with a bright, citrusy orange dressing.

Creamy feta and crunchy sunflower seeds add texture, making it a visually stunning and flavorful dish.

Ingredients:

• 4 cups arugula
• 3 medium beets, roasted, peeled, and sliced
• 1/4 cup sunflower seeds, toasted
• 1/4 cup crumbled feta cheese
• 1 small red onion, thinly sliced (optional)

For the orange dressing:

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45–60 minutes, until tender when pierced with a fork. Let cool, peel, and slice.
2. Toast sunflower seeds in a dry skillet over medium heat for 2–3 minutes until golden.
3. In a small bowl, whisk together orange juice, olive oil, honey, Dijon mustard, salt, and pepper.
4. In a large salad bowl, layer arugula and roasted beet slices. Add red onion if using.
5. Drizzle the orange dressing over the salad and toss gently to combine. Top with crumbled feta and toasted sunflower seeds.

This warm fall salad is a harmony of earthy, sweet, and tangy flavors.

The vibrant colors and seasonal ingredients make it perfect for a festive autumn table or a wholesome weekday meal.

Pear, Arugula, and Blue Cheese Salad with Walnut Dressing

This salad balances the peppery bite of arugula with the sweet juiciness of ripe pears and the creamy tang of blue cheese.

Toasted walnuts and a slightly sweet vinaigrette make this dish a sophisticated fall favorite.

Ingredients:

• 4 cups fresh arugula
• 2 ripe pears, thinly sliced
• 1/3 cup toasted walnuts
• 1/4 cup crumbled blue cheese
• 1/4 small red onion, thinly sliced (optional)

For the walnut dressing:

• 2 tablespoons walnut oil (or olive oil)
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Toast walnuts in a dry skillet over medium heat for 3–4 minutes, then set aside to cool.
2. In a small bowl, whisk together walnut oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. In a large salad bowl, combine arugula, pear slices, red onion (if using), and toasted walnuts.
4. Drizzle dressing over the salad and toss gently to coat.
5. Sprinkle crumbled blue cheese on top and serve immediately.

The combination of sweet pears, tangy blue cheese, and nutty walnuts makes this salad a sophisticated and satisfying fall dish, perfect as a starter or side.

Roasted Sweet Potato and Arugula Salad with Tahini Dressing

This hearty salad features roasted sweet potatoes, peppery arugula, and a creamy tahini dressing.

Pomegranate seeds and pumpkin seeds add a burst of flavor and texture, creating a colorful and nutrient-packed autumn salad.

Ingredients:

• 4 cups arugula
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup pomegranate seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2–3 tablespoons water to thin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and slightly caramelized.
2. Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth and creamy. Adjust thickness with water as needed.
4. In a large salad bowl, combine arugula, roasted sweet potatoes, pumpkin seeds, and pomegranate seeds.
5. Drizzle tahini dressing over the salad and toss gently. Serve warm or at room temperature.

The creamy tahini dressing, roasted sweet potatoes, and crunchy seeds make this salad a filling and flavorful option for a cozy fall meal or side dish.

Fennel, Arugula, and Orange Salad with Pomegranate Molasses

A refreshing fall salad that pairs crisp arugula with thinly sliced fennel, juicy orange segments, and a drizzle of tangy pomegranate molasses.

Almonds add crunch, making this a vibrant and aromatic autumn dish.

Ingredients:

• 4 cups arugula
• 1 small fennel bulb, thinly sliced
• 2 oranges, peeled and segmented
• 1/4 cup sliced almonds, toasted
• 2 tablespoons pomegranate molasses
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Toast almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant.
2. In a large salad bowl, combine arugula, fennel, and orange segments.
3. Drizzle with olive oil and pomegranate molasses. Season with salt and pepper to taste.
4. Toss gently to combine and sprinkle toasted almonds on top. Serve immediately.

This salad is a burst of color, texture, and flavor, with the sweetness of oranges and the tangy complexity of pomegranate molasses complementing the peppery arugula.

It’s light, refreshing, and perfectly seasonal.

Roasted Pumpkin and Arugula Salad with Sage Vinaigrette

This salad combines roasted pumpkin cubes with peppery arugula and a fragrant sage vinaigrette.

Toasted pine nuts and a sprinkle of Parmesan add richness and texture, creating a comforting autumn dish.

Ingredients:

• 4 cups fresh arugula
• 2 cups pumpkin, peeled and cubed
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the sage vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh sage
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, until tender and lightly caramelized.
2. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, chopped sage, salt, and pepper to make the vinaigrette.
4. In a large salad bowl, combine arugula and roasted pumpkin. Drizzle with vinaigrette and toss gently.
5. Top with toasted pine nuts and grated Parmesan before serving.

Warm roasted pumpkin and fragrant sage make this salad a cozy fall favorite, perfect as a side or a light main dish.

Fig, Arugula, and Prosciutto Salad with Honey-Lemon Dressing

Sweet figs, salty prosciutto, and peppery arugula create a luxurious flavor combination in this elegant fall salad.

A light honey-lemon dressing ties all the elements together beautifully.

Ingredients:

• 4 cups arugula
• 6 fresh figs, quartered
• 4 slices prosciutto, torn into pieces
• 1/4 cup toasted walnuts
• 2 tablespoons crumbled goat cheese (optional)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. In a large salad bowl, combine arugula, figs, prosciutto, and toasted walnuts.
4. Drizzle with honey-lemon dressing and toss gently.
5. Sprinkle goat cheese on top if desired and serve immediately.

This salad balances sweet, salty, and peppery flavors, making it a sophisticated addition to any fall meal or dinner party.

Warm Roasted Carrot and Arugula Salad with Cumin Dressing

Tender roasted carrots and peppery arugula get a warm, earthy boost from a cumin-spiced dressing.

Toasted sunflower seeds and a hint of feta make this a hearty, autumn-inspired salad.

Ingredients:

• 4 cups arugula
• 4 large carrots, peeled and cut into sticks
• 1/4 cup sunflower seeds, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the cumin dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. Toast sunflower seeds in a dry skillet over medium heat for 2–3 minutes.
3. In a small bowl, whisk together olive oil, lemon juice, ground cumin, honey, salt, and pepper.
4. In a large salad bowl, combine arugula and roasted carrots. Drizzle with cumin dressing and toss gently.
5. Sprinkle with toasted sunflower seeds and crumbled feta before serving.

This warm fall salad is earthy, flavorful, and satisfying, combining roasted vegetables with a lightly spiced dressing for a unique autumn twist.

Roasted Brussels Sprouts and Arugula Salad with Balsamic Glaze

This salad combines crispy roasted Brussels sprouts with fresh arugula for a balance of earthy and peppery flavors.

Topped with a sweet balsamic glaze, dried cranberries, and toasted almonds, it’s perfect for a fall table.

Ingredients:

• 4 cups fresh arugula
• 2 cups Brussels sprouts, trimmed and halved
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until crispy and golden.
2. Toast sliced almonds in a dry skillet over medium heat for 2–3 minutes.
3. In a large salad bowl, combine arugula, roasted Brussels sprouts, dried cranberries, and toasted almonds.
4. Drizzle with balsamic glaze and toss gently to coat. Serve immediately.

The combination of warm roasted Brussels sprouts, peppery arugula, and sweet-tart cranberries makes this salad a standout fall side dish.

Roasted Beet, Arugula, and Quinoa Salad with Citrus Dressing

Earthy roasted beets, nutty quinoa, and fresh arugula come together in this vibrant fall salad.

A citrusy dressing adds brightness, while feta cheese adds a creamy finish.

Ingredients:

• 4 cups arugula
• 2 medium roasted beets, peeled and cubed
• 1/2 cup cooked quinoa
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the citrus dressing:

• 3 tablespoons fresh orange juice
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Roast beets at 400°F (200°C) for 45–60 minutes until tender. Cool, peel, and cube them.
2. In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, salt, and pepper.
3. In a large salad bowl, combine arugula, roasted beets, and cooked quinoa.
4. Drizzle with citrus dressing and toss gently. Top with crumbled feta before serving.

This salad is both hearty and refreshing, with roasted beets and quinoa adding substance while the citrus dressing keeps it light and bright.

Roasted Butternut Squash, Arugula, and Farro Salad with Maple-Dijon Dressing

Sweet roasted butternut squash, nutty farro, and peppery arugula are combined in this fall-forward salad.

A maple-Dijon dressing adds warmth and depth, while toasted pecans provide a crunchy finish.

Ingredients:

• 4 cups arugula
• 2 cups cubed butternut squash
• 1/2 cup cooked farro
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. Toast pecans in a dry skillet over medium heat for 2–3 minutes.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. In a large salad bowl, combine arugula, roasted butternut squash, cooked farro, and toasted pecans.
5. Drizzle with dressing and toss gently. Serve immediately.

This hearty and colorful salad is a perfect fall meal or side dish, with roasted squash and farro making it satisfying while the maple-Dijon dressing adds a touch of seasonal sweetness.

Roasted Carrot, Arugula, and Pomegranate Salad with Tahini Dressing

This salad features sweet roasted carrots, peppery arugula, and jewel-like pomegranate seeds.

A creamy tahini dressing adds depth, while toasted sunflower seeds provide a satisfying crunch.

Ingredients:

• 4 cups arugula
• 4 large carrots, peeled and cut into sticks
• 1/4 cup pomegranate seeds
• 1/4 cup sunflower seeds, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 2–3 tablespoons water to thin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. Toast sunflower seeds in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together tahini, lemon juice, olive oil, honey, water, salt, and pepper to make a smooth dressing.
4. In a large bowl, combine arugula, roasted carrots, and pomegranate seeds. Drizzle with tahini dressing and toss gently.
5. Sprinkle toasted sunflower seeds on top before serving.

The combination of sweet roasted carrots, tangy pomegranate, and creamy tahini dressing makes this salad vibrant, flavorful, and perfect for fall gatherings.

Roasted Pear, Arugula, and Hazelnut Salad with Honey-Lemon Dressing

Peppery arugula meets caramelized roasted pears and crunchy toasted hazelnuts in this elegant fall salad.

A light honey-lemon dressing brightens the dish and enhances the natural sweetness of the pears.

Ingredients:

• 4 cups arugula
• 2 ripe pears, peeled, halved, and roasted
• 1/4 cup toasted hazelnuts, roughly chopped
• 1/4 cup crumbled goat cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Halve pears and brush with olive oil. Roast for 15–20 minutes until tender and caramelized.
2. Toast hazelnuts in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine arugula, roasted pears, and hazelnuts. Drizzle with dressing and toss gently.
5. Sprinkle crumbled goat cheese on top before serving.

This salad is a beautiful balance of sweet, nutty, and peppery flavors, making it a sophisticated addition to any fall meal.

Roasted Sweet Potato, Arugula, and Cranberry Salad with Maple-Dijon Dressing

Tender roasted sweet potatoes, peppery arugula, and tart dried cranberries combine in this hearty fall salad.

A maple-Dijon dressing adds warmth, while pumpkin seeds provide crunch.

Ingredients:

• 4 cups arugula
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup dried cranberries
• 2 tablespoons pumpkin seeds, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine arugula, roasted sweet potatoes, and dried cranberries. Drizzle with dressing and toss gently.
5. Sprinkle toasted pumpkin seeds on top before serving.

The combination of sweet roasted sweet potatoes, tart cranberries, and peppery arugula makes this salad a hearty and flavorful choice for fall lunches or dinners.

Roasted Fennel, Arugula, and Orange Salad with Pistachios

This vibrant salad combines sweet roasted fennel, peppery arugula, and juicy orange segments.

Toasted pistachios and a light citrus vinaigrette make it refreshing yet comforting for fall.

Ingredients:

• 4 cups arugula
• 1 medium fennel bulb, sliced
• 2 oranges, peeled and segmented
• 1/4 cup toasted pistachios
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the citrus vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon fresh orange juice
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. Toast pistachios in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together olive oil, orange juice, honey, apple cider vinegar, salt, and pepper for the vinaigrette.
4. In a large bowl, combine arugula, roasted fennel, and orange segments. Drizzle with vinaigrette and toss gently.
5. Sprinkle toasted pistachios on top before serving.

This salad balances sweet, tangy, and nutty flavors perfectly, making it a visually stunning and delicious fall side dish.

Roasted Pumpkin, Arugula, and Cranberry Salad with Cider Dressing

Sweet roasted pumpkin pairs beautifully with peppery arugula, tart cranberries, and crunchy walnuts.

A light apple cider dressing ties all the flavors together for a quintessential autumn salad.

Ingredients:

• 4 cups arugula
• 2 cups pumpkin, peeled and cubed
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the cider dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Toast walnuts in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together olive oil, apple cider vinegar, honey, salt, and pepper for the dressing.
4. In a large bowl, combine arugula, roasted pumpkin, cranberries, and walnuts. Drizzle with dressing and toss gently.
5. Serve immediately while the pumpkin is slightly warm.

This hearty salad showcases classic fall flavors, with roasted pumpkin and cranberries complementing the peppery arugula and nutty walnuts.

Roasted Root Vegetable and Arugula Salad with Maple-Balsamic Dressing

A medley of roasted root vegetables—carrots, parsnips, and beets—meets fresh arugula in this colorful fall salad.

Maple-balsamic dressing adds sweetness and tang, while pumpkin seeds provide crunch.

Ingredients:

• 4 cups arugula
• 2 carrots, peeled and cubed
• 2 parsnips, peeled and cubed
• 2 small beets, peeled and cubed
• 2 tablespoons pumpkin seeds, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the maple-balsamic dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, and pepper. Roast for 30–35 minutes until tender and caramelized.
2. Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper for the dressing.
4. In a large bowl, combine arugula and roasted root vegetables. Drizzle with dressing and toss gently.
5. Sprinkle toasted pumpkin seeds on top before serving.

This colorful and hearty salad celebrates the flavors of fall, with roasted root vegetables, maple-balsamic dressing, and peppery arugula making every bite rich and satisfying.

Roasted Fig, Arugula, and Prosciutto Salad with Balsamic Glaze

Sweet roasted figs, salty prosciutto, and peppery arugula combine in this elegant fall salad.

A drizzle of balsamic glaze adds a tangy-sweet finish, while toasted almonds provide crunch.

Ingredients:

• 4 cups arugula
• 6 fresh figs, halved
• 4 slices prosciutto, torn into pieces
• 1/4 cup toasted almonds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat oven to 375°F (190°C). Place halved figs on a baking sheet, drizzle with olive oil, and roast for 10–12 minutes until soft and caramelized.
2. Toast almonds in a dry skillet over medium heat for 2–3 minutes.
3. In a large bowl, combine arugula, roasted figs, prosciutto, and toasted almonds.
4. Drizzle with balsamic glaze and toss gently. Serve immediately.

This salad is a luxurious blend of sweet, salty, and peppery flavors, perfect for a fall dinner party or festive meal.

Roasted Apple, Arugula, and Cheddar Salad with Maple-Mustard Dressing

Warm roasted apples, sharp cheddar, and peppery arugula create a comforting and flavorful fall salad.

A maple-mustard dressing ties the ingredients together beautifully.

Ingredients:

• 4 cups arugula
• 2 apples, peeled, cored, and sliced
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss apple slices with olive oil, salt, and pepper, and roast for 15–20 minutes until tender.
2. Toast pecans in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
4. In a large bowl, combine arugula, roasted apples, and toasted pecans. Drizzle with dressing and toss gently.
5. Sprinkle shredded cheddar on top before serving.

This salad combines sweet roasted apples, nutty pecans, and sharp cheddar with peppery arugula, making it a hearty and flavorful fall side dish.

Roasted Pumpkin Seed, Arugula, and Quinoa Salad with Lemon-Tahini Dressing

Nutty roasted pumpkin seeds, peppery arugula, and protein-packed quinoa are elevated with a creamy lemon-tahini dressing in this wholesome fall salad.

Dried cranberries add a touch of sweetness.

Ingredients:

• 4 cups arugula
• 1/2 cup cooked quinoa
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the lemon-tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 2–3 tablespoons water to thin
• Salt and pepper, to taste

Instructions:

1. Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes.
2. Whisk together tahini, lemon juice, olive oil, honey, water, salt, and pepper to create a smooth dressing.
3. In a large bowl, combine arugula, cooked quinoa, pumpkin seeds, and dried cranberries.
4. Drizzle with lemon-tahini dressing and toss gently. Serve immediately.

This salad is hearty, nutritious, and bursting with fall flavors, combining earthy pumpkin seeds, sweet cranberries, and peppery arugula with a creamy, tangy dressing.

Roasted Sweet Potato, Arugula, and Feta Salad with Pomegranate Dressing

This hearty fall salad pairs roasted sweet potatoes with peppery arugula, tangy feta, and sweet-tart pomegranate seeds.

A pomegranate-based dressing brings the flavors together beautifully.

Ingredients:

• 4 cups arugula
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup crumbled feta cheese
• 1/4 cup pomegranate seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the pomegranate dressing:

• 3 tablespoons pomegranate juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Whisk together pomegranate juice, olive oil, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine arugula, roasted sweet potatoes, feta, and pomegranate seeds. Drizzle with dressing and toss gently.
4. Serve immediately while the sweet potatoes are warm.

This salad is a vibrant combination of sweet, tangy, and savory flavors, perfect for a fall lunch or side dish.

Roasted Cauliflower and Arugula Salad with Tahini-Lemon Dressing

Tender roasted cauliflower, peppery arugula, and toasted almonds are combined in this nutrient-packed salad.

A creamy tahini-lemon dressing adds a rich, zesty finish.

Ingredients:

• 4 cups arugula
• 2 cups cauliflower florets
• 1/4 cup toasted almonds
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the tahini-lemon dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 2–3 tablespoons water to thin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Toast almonds in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together tahini, lemon juice, olive oil, honey, water, salt, and pepper for the dressing.
4. In a large bowl, combine arugula and roasted cauliflower. Drizzle with dressing and toss gently.
5. Sprinkle toasted almonds on top before serving.

This warm and hearty salad is full of texture and flavor, with creamy tahini-lemon dressing complementing the roasted cauliflower perfectly.

Roasted Beet, Arugula, and Apple Salad with Maple-Dijon Vinaigrette

Earthy roasted beets, crisp apple slices, and peppery arugula are balanced with a sweet and tangy maple-Dijon vinaigrette, making this a classic fall salad.

Toasted pecans add a satisfying crunch.

Ingredients:

• 4 cups arugula
• 2 medium beets, roasted, peeled, and sliced
• 1 crisp apple, thinly sliced
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the maple-Dijon vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Cool, peel, and slice.
2. Toast pecans in a dry skillet over medium heat for 2–3 minutes.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the vinaigrette.
4. In a large bowl, combine arugula, roasted beets, apple slices, and toasted pecans. Drizzle with vinaigrette and toss gently.
5. Serve immediately.

This salad is a harmonious mix of earthy, sweet, and peppery flavors, making it a visually stunning and delicious fall dish.