25 Delicious and Easy Fall Buffet Salad Recipes You’ll Love

When the crisp air of autumn rolls in, it’s not just soups and roasts that deserve a spot on your table—salads can be just as festive, hearty, and satisfying.

A well-crafted fall buffet salad brings color, freshness, and seasonal flair to any gathering.

Think roasted pumpkins, tart cranberries, crisp apples, earthy root vegetables, and tangy cheeses—all tossed in vibrant dressings that highlight the best of the harvest season.

Whether you’re hosting a holiday feast, preparing for a potluck, or simply setting up a cozy family buffet, these 25 fall buffet salad recipes will inspire you with a mix of warm grain salads, leafy green creations, and fruit-and-nut combinations.

Each recipe balances hearty textures with bright flavors, ensuring your buffet feels both comforting and refreshing.

From rustic wheat berry bowls to elegant pear and walnut salads, there’s something here for every palate and occasion.

25 Delicious and Easy Fall Buffet Salad Recipes You’ll Love

Fall is the perfect season to celebrate salads that are hearty enough to stand on their own yet versatile enough to complement any buffet spread.

By using ingredients like roasted squash, apples, cranberries, kale, nuts, and warming spices, you can create dishes that embody the coziness of autumn while still keeping things fresh and colorful.

With these 25 fall buffet salad recipes, you’ll have a collection of ideas to mix and match for gatherings, family dinners, or even meal prep.

Each salad brings its own personality—whether rustic, elegant, or playful—making your buffet table truly unforgettable this season.

Harvest Apple Pecan Salad

A vibrant fall salad that captures the crisp sweetness of apples, the earthiness of leafy greens, and the crunch of toasted pecans.

Perfect for a buffet, this dish is light yet satisfying, balancing sweet and savory notes.

Ingredients:

• 6 cups mixed greens (arugula, baby spinach, romaine)
• 2 crisp apples (Honeycrisp or Fuji), thinly sliced
• 1 cup seedless red grapes, halved
• 1/2 cup crumbled blue cheese or feta
• 3/4 cup toasted pecans
• 1/4 small red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• Salt and freshly ground black pepper, to taste

Instructions:

1. Begin by preparing the dressing. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
2. In a large serving bowl, layer the mixed greens as the base.
3. Arrange the apple slices and grapes evenly across the greens.
4. Scatter the toasted pecans, dried cranberries, and red onion over the top.
5. Sprinkle crumbled cheese for a creamy, tangy finish.
6. Drizzle the dressing lightly before serving, or serve on the side for guests to add themselves.

This harvest apple pecan salad brings a refreshing crunch and vibrant color to your fall buffet table.

It’s a simple yet elegant dish that pairs beautifully with heavier autumn entrees.

Roasted Beet and Butternut Squash Salad

Rich in color and flavor, this salad combines roasted root vegetables with creamy goat cheese and a tangy balsamic glaze.

It’s hearty enough to stand out on a buffet table and offers guests a warm, earthy fall option.

Ingredients:

• 2 medium beets, peeled and diced
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 5 cups mixed salad greens
• 1/2 cup goat cheese, crumbled
• 1/3 cup candied walnuts
• 1/4 cup pomegranate seeds
• 2 tbsp balsamic glaze

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss diced beets and butternut squash with olive oil, salt, and pepper until coated. Spread in a single layer on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Allow to cool slightly.
4. On a large platter, arrange the mixed greens as a base.
5. Distribute roasted vegetables evenly over the greens.
6. Add goat cheese crumbles, candied walnuts, and pomegranate seeds for sweetness and crunch.
7. Drizzle with balsamic glaze just before serving.

The roasted beet and butternut squash salad is a celebration of autumn produce, blending earthy, sweet, and tangy flavors.

Its striking colors make it a beautiful centerpiece for any fall buffet.

Pear, Cranberry, and Farro Salad

This salad combines chewy farro with crisp pears, tart cranberries, and roasted hazelnuts, creating a filling and nutritious dish.

It’s perfect for guests who want something wholesome and hearty without feeling too heavy.

Ingredients:

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 2 ripe pears, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup roasted hazelnuts, chopped
• 4 cups baby kale or mixed greens
• 1/3 cup crumbled gorgonzola or goat cheese
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring water or broth to a boil. Add farro and cook for 25–30 minutes, until tender but chewy. Drain any excess liquid and let cool.
2. Prepare the dressing by whisking olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
3. In a large salad bowl, add the cooled farro as a hearty base.
4. Toss in pears, dried cranberries, and roasted hazelnuts.
5. Add baby kale or mixed greens, then sprinkle with crumbled cheese.
6. Drizzle with dressing and toss gently before serving.

The pear, cranberry, and farro salad is a wholesome yet elegant addition to a fall buffet.

Its nutty, fruity, and tangy layers provide a comforting seasonal balance that appeals to both health-conscious guests and flavor seekers alike.

Maple Roasted Brussels Sprout Salad

This warm yet refreshing salad brings the caramelized crunch of roasted Brussels sprouts together with sweet dried fruit and nutty toppings.

It’s a perfect buffet addition that balances richness with brightness.

Ingredients:

• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup dried cherries or cranberries
• 1/3 cup shaved Parmesan cheese
• 1/2 cup toasted almonds, sliced
• 5 cups baby spinach or arugula
• 2 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss halved Brussels sprouts with olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 20–25 minutes until tender and caramelized, stirring once halfway through.
4. Let roasted sprouts cool slightly before combining with salad greens in a large bowl.
5. Add dried cherries, toasted almonds, and shaved Parmesan.
6. Drizzle with balsamic glaze and gently toss.

The maple roasted Brussels sprout salad offers a cozy, slightly sweet flavor that makes even Brussels sprout skeptics go back for seconds.

It’s a colorful, nutrient-rich option for a fall buffet spread.

Pumpkin and Quinoa Salad with Sage Dressing

A hearty and wholesome fall salad that highlights pumpkin’s earthy sweetness alongside protein-packed quinoa.

The sage dressing ties the flavors together with an herbal autumn touch.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1/2 cup dried cranberries
• 4 cups mixed baby greens
• 1/4 cup feta or goat cheese crumbles

For the Sage Dressing:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 tsp fresh sage, finely chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss pumpkin cubes with olive oil, cinnamon, and nutmeg. Roast for 25 minutes or until tender.
2. Meanwhile, cook quinoa in vegetable broth until fluffy (about 15 minutes). Allow to cool.
3. Whisk together the sage dressing ingredients until smooth.
4. In a large salad bowl, combine quinoa, roasted pumpkin, and mixed greens.
5. Top with dried cranberries, toasted pumpkin seeds, and cheese crumbles.
6. Drizzle with sage dressing before serving.

Pumpkin and quinoa salad is both filling and festive.

With its autumn spices and nutty textures, it’s a buffet salad that delivers comfort while still feeling fresh and healthy.

Kale, Apple, and Sweet Potato Salad

This colorful salad combines roasted sweet potatoes with crisp apples and hearty kale.

It’s a nutrient-dense, crowd-pleasing choice that highlights classic fall flavors in every bite.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 cups curly kale, chopped and massaged with 1 tsp olive oil
• 1 large apple, thinly sliced
• 1/4 cup dried cranberries
• 1/3 cup roasted pecans or walnuts
• 1/4 cup goat cheese crumbles

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
2. Massage chopped kale with olive oil to soften its texture.
3. In a large salad bowl, combine kale, roasted sweet potatoes, apple slices, dried cranberries, and nuts.
4. Whisk dressing ingredients until smooth and drizzle over salad.
5. Sprinkle goat cheese on top before serving.

Kale, apple, and sweet potato salad is a vibrant dish that balances savory, sweet, and tangy notes.

It’s hearty enough to stand out yet light enough to complement other fall buffet favorites.

Wild Rice, Cranberry, and Pecan Salad

A nutty, chewy wild rice salad filled with tart cranberries, crunchy pecans, and fresh herbs.

This dish has a hearty texture that stands up well on a buffet table and delivers an earthy autumn feel.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup chopped fresh parsley
• 2 green onions, thinly sliced
• 1/3 cup feta cheese crumbles
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. In a saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and chewy. Drain excess liquid and cool.
2. In a small bowl, whisk olive oil, apple cider vinegar, maple syrup, salt, and pepper.
3. In a large serving bowl, toss cooled rice with cranberries, pecans, parsley, green onions, and feta.
4. Drizzle dressing over the salad and toss gently before serving.

The wild rice, cranberry, and pecan salad is hearty yet refreshing, making it a great make-ahead buffet dish that holds up beautifully over time.

Roasted Carrot and Lentil Salad

This protein-packed salad combines caramelized roasted carrots with earthy lentils and a lemony tahini dressing.

It’s warm, nourishing, and perfect for autumn gatherings.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 cup green or brown lentils, rinsed
• 3 cups water or vegetable broth
• 1/4 red onion, thinly sliced
• 1/3 cup fresh parsley, chopped
• 1/4 cup crumbled goat cheese (optional)

For the Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• 2–3 tbsp water, to thin
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, cumin, and paprika. Roast for 25–30 minutes until caramelized.
2. Meanwhile, cook lentils in water or broth until tender, about 20 minutes. Drain and cool slightly.
3. Whisk tahini, lemon juice, olive oil, honey, and salt, adding water to reach a pourable consistency.
4. In a large bowl, combine lentils, roasted carrots, red onion, and parsley.
5. Drizzle with tahini dressing and sprinkle goat cheese if desired.

The roasted carrot and lentil salad is a filling and wholesome fall option, perfect for those looking for a plant-forward dish with bold flavor and creamy dressing.

Autumn Pear and Walnut Spinach Salad

This light yet flavorful salad pairs juicy pears with crunchy walnuts and a pop of sharp cheese.

Its simplicity makes it easy to assemble for a buffet while still looking elegant.

Ingredients:

• 5 cups fresh baby spinach
• 2 ripe pears, thinly sliced
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled blue cheese or goat cheese
• 2 tbsp pomegranate seeds (optional, for garnish)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Pinch of salt and black pepper

Instructions:

1. In a small bowl, whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until smooth.
2. Place spinach in a large salad bowl and top with pear slices.
3. Sprinkle toasted walnuts, cranberries, and cheese over the greens.
4. Drizzle dressing just before serving and toss gently.
5. Garnish with pomegranate seeds if desired.

The autumn pear and walnut spinach salad is crisp, sweet, and slightly tangy, offering a refreshing counterbalance to richer buffet dishes.

Roasted Cauliflower and Chickpea Salad

This hearty, spiced salad combines roasted cauliflower florets and crispy chickpeas with a zesty lemon-garlic dressing.

It’s a warm, filling option that works beautifully for a fall buffet spread.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups baby arugula
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
2. Roast for 25–30 minutes until golden and crispy, stirring once halfway.
3. Whisk together dressing ingredients in a small bowl.
4. On a large platter, spread arugula as the base.
5. Top with roasted cauliflower and chickpeas, then sprinkle pine nuts and Parmesan.
6. Drizzle with dressing and serve warm or at room temperature.

The roasted cauliflower and chickpea salad is smoky, nutty, and protein-rich, making it a satisfying buffet dish that complements both light and hearty fall mains.

Butternut Squash and Kale Salad with Cranberry Vinaigrette

This salad blends roasted butternut squash with hearty kale and a sweet-tart cranberry vinaigrette.

It’s a colorful, seasonal dish that adds warmth to any fall buffet.

Ingredients:

• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 5 cups curly kale, chopped and massaged with 1 tsp olive oil
• 1/3 cup dried cranberries
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1/4 cup goat cheese or feta, crumbled

For the Cranberry Vinaigrette:

• 1/4 cup cranberry juice (unsweetened)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, cinnamon, and nutmeg. Roast for 25 minutes until tender.
2. Massage kale leaves with olive oil to soften them.
3. In a small jar, shake together cranberry vinaigrette ingredients until well mixed.
4. Combine kale, roasted squash, cranberries, and pumpkin seeds in a serving bowl.
5. Top with goat cheese and drizzle vinaigrette before serving.

The butternut squash and kale salad is earthy, sweet, and tangy all at once, delivering autumn flavors in a fresh and elegant form perfect for buffet-style serving.

Fig, Arugula, and Prosciutto Salad

A sophisticated yet simple fall salad that marries the sweetness of figs with peppery arugula and savory prosciutto.

This elegant option brings a gourmet touch to buffet tables.

Ingredients:

• 5 cups arugula
• 6 fresh figs, quartered (or dried figs, sliced, if fresh not available)
• 4 slices prosciutto, torn into bite-sized pieces
• 1/4 cup walnuts, toasted
• 1/4 cup shaved Parmesan
• 2 tbsp balsamic glaze

Instructions:

1. Arrange arugula on a large serving platter.
2. Distribute figs evenly across the greens.
3. Add prosciutto pieces and sprinkle with toasted walnuts.
4. Top with shaved Parmesan for a nutty, salty touch.
5. Drizzle lightly with balsamic glaze just before serving.

The fig, arugula, and prosciutto salad offers a sweet-savory balance that feels both indulgent and refreshing.

It’s an eye-catching addition that elevates any fall buffet table.

Roasted Grape and Farro Salad

This unique salad highlights the sweetness of roasted grapes paired with nutty farro and creamy cheese.

It’s a hearty yet refined dish that stands out on a fall buffet.

Ingredients:

• 2 cups seedless red grapes
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 4 cups mixed baby greens
• 1/3 cup goat cheese or ricotta salata, crumbled
• 1/4 cup toasted hazelnuts, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss grapes with olive oil and thyme. Roast for 15–20 minutes until soft and slightly caramelized.
2. Meanwhile, cook farro in water or broth for 25–30 minutes until tender but chewy. Drain and cool.
3. Whisk together dressing ingredients until smooth.
4. In a large bowl, combine farro, roasted grapes, and mixed greens.
5. Sprinkle with goat cheese and toasted hazelnuts.
6. Drizzle with dressing before serving.

The roasted grape and farro salad delivers a surprising sweet-savory balance, making it a memorable fall buffet option.

Sweet Potato, Black Bean, and Corn Salad

Packed with color and protein, this Southwestern-inspired fall salad combines roasted sweet potatoes with black beans and corn, all tossed in a zesty lime dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 cup black beans, drained and rinsed
• 1 cup roasted or grilled corn kernels
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey or agave
• 1/2 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, smoked paprika, and salt. Roast for 25 minutes until tender.
2. In a large bowl, combine roasted sweet potatoes, black beans, corn, bell pepper, onion, and cilantro.
3. Whisk dressing ingredients until smooth, then drizzle over the salad.
4. Toss gently and serve slightly warm or at room temperature.

This sweet potato, black bean, and corn salad is hearty, colorful, and full of zesty flavor.

It’s a great way to add variety to a fall buffet spread.

Roasted Apple and Cheddar Salad

A rustic salad that combines roasted apples with sharp cheddar, greens, and crunchy pecans.

It delivers sweet, savory, and nutty flavors in one seasonal dish.

Ingredients:

• 3 crisp apples (Honeycrisp or Gala), sliced
• 1 tbsp butter, melted
• 1/2 tsp cinnamon
• 1/2 tsp brown sugar
• 5 cups mixed greens
• 1/2 cup sharp white cheddar, cubed or shredded
• 1/3 cup toasted pecans
• 2 tbsp dried cranberries

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C). Toss apple slices with melted butter, cinnamon, and brown sugar. Spread on a baking sheet and roast for 15–20 minutes until softened.
2. Whisk dressing ingredients until emulsified.
3. In a serving bowl, arrange mixed greens as a base.
4. Add roasted apples, cheddar cheese, pecans, and cranberries.
5. Drizzle with dressing before serving.

The roasted apple and cheddar salad is a cozy fall dish that balances sweetness with sharp, savory flavors—an irresistible buffet choice.

Warm Barley and Mushroom Salad

This earthy salad combines nutty barley with sautéed mushrooms, fresh herbs, and a light sherry vinaigrette.

Served warm or at room temperature, it’s hearty enough to be a buffet centerpiece.

Ingredients:

• 1 cup pearl barley, rinsed
• 3 cups vegetable broth
• 2 tbsp olive oil
• 10 oz mixed mushrooms (cremini, shiitake, or button), sliced
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/3 cup shaved Parmesan
• Salt and black pepper, to taste

For the Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a saucepan, bring vegetable broth to a boil. Add barley and simmer for 30–35 minutes until tender. Drain excess broth and cool slightly.
2. Heat olive oil in a skillet and sauté mushrooms with garlic until golden and tender, about 8 minutes. Season with salt and pepper.
3. Whisk vinaigrette ingredients in a small bowl until combined.
4. In a large serving bowl, combine barley, sautéed mushrooms, parsley, and Parmesan.
5. Toss with vinaigrette and serve warm or room temperature.

The warm barley and mushroom salad has deep, earthy flavors that fit perfectly into a cozy fall buffet spread.

Maple Roasted Carrot and Apple Salad

This salad features roasted carrots and crisp apples with toasted seeds and a maple-Dijon dressing.

It’s sweet, savory, and full of seasonal character.

Ingredients:

• 1 lb carrots, peeled and sliced into sticks
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 2 crisp apples, thinly sliced
• 5 cups mixed greens (spinach, arugula, or spring mix)
• 1/3 cup pumpkin seeds (pepitas), toasted
• 1/4 cup goat cheese crumbles

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp maple syrup
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, and cinnamon. Roast for 20–25 minutes until caramelized.
2. Whisk dressing ingredients until smooth.
3. In a large salad bowl, arrange greens as a base.
4. Top with roasted carrots, apple slices, pumpkin seeds, and goat cheese.
5. Drizzle with maple-Dijon dressing before serving.

The maple roasted carrot and apple salad is colorful, vibrant, and full of seasonal warmth—an ideal choice for fall gatherings.

Lentil, Roasted Pumpkin, and Spinach Salad

This protein-packed autumn salad blends earthy lentils with roasted pumpkin, baby spinach, and a tangy mustard dressing.

It’s hearty yet refreshing.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup green or brown lentils, rinsed
• 3 cups water or vegetable broth
• 4 cups baby spinach
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup roasted sunflower seeds

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss pumpkin cubes with olive oil, paprika, and salt. Roast for 25 minutes until tender.
2. Cook lentils in water or broth for 20–25 minutes until soft but not mushy. Drain and cool slightly.
3. Whisk dressing ingredients until well blended.
4. In a large bowl, combine lentils, roasted pumpkin, spinach, and red onion.
5. Sprinkle with feta and sunflower seeds.
6. Drizzle with dressing just before serving.

The lentil, roasted pumpkin, and spinach salad is a wholesome, flavorful option that adds both nutrition and heartiness to any fall buffet.

Roasted Beet, Orange, and Pistachio Salad

This jewel-toned salad combines earthy roasted beets with juicy oranges and crunchy pistachios.

The citrus vinaigrette brightens everything, making it a refreshing yet hearty fall buffet choice.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 large oranges, peeled and segmented
• 5 cups baby arugula or mixed greens
• 1/3 cup pistachios, toasted
• 1/4 cup goat cheese, crumbled

For the Citrus Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil and salt. Roast for 30–35 minutes until tender. Let cool slightly.
2. Whisk vinaigrette ingredients until smooth.
3. Arrange greens on a platter. Top with roasted beets, orange segments, pistachios, and goat cheese.
4. Drizzle with vinaigrette just before serving.

The roasted beet, orange, and pistachio salad is vibrant and refreshing, bringing a sweet-salty-nutty balance that fits perfectly on a fall buffet table.

Spiced Couscous and Roasted Vegetable Salad

A warm, comforting grain salad made with fluffy couscous, roasted fall vegetables, and a hint of Moroccan-inspired spice.

It’s colorful, filling, and easy to serve in large portions.

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 cup butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/2 cup dried apricots, chopped
• 1/4 cup toasted almonds
• 1/4 cup fresh mint, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant, zucchini, bell pepper, and butternut squash with olive oil, cumin, paprika, and cinnamon. Roast for 25–30 minutes until tender.
2. Bring broth to a boil, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
3. Whisk dressing ingredients in a small bowl.
4. In a large serving bowl, combine couscous, roasted vegetables, dried apricots, almonds, and mint.
5. Toss with dressing before serving.

This spiced couscous and roasted vegetable salad delivers warmth and depth, offering a Middle Eastern-inspired twist to your fall buffet.

Apple, Celery, and Walnut Salad with Creamy Dressing

A crisp and refreshing salad featuring crunchy apples and celery, balanced with walnuts and a tangy creamy dressing.

It’s light yet satisfying—perfect alongside richer autumn dishes.

Ingredients:

• 3 crisp apples (Granny Smith or Fuji), chopped
• 2 celery stalks, thinly sliced
• 1/2 cup toasted walnuts
• 1/4 cup golden raisins
• 5 cups butter lettuce or romaine, chopped

For the Creamy Dressing:

• 1/4 cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and black pepper, to taste

Instructions:

1. In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper until creamy.
2. In a large serving bowl, combine apples, celery, walnuts, raisins, and lettuce.
3. Toss with the creamy dressing until lightly coated.
4. Serve chilled or at room temperature.

The apple, celery, and walnut salad is crisp, creamy, and refreshing, offering a lighter counterbalance to hearty fall buffet dishes.

Roasted Pumpkin, Cranberry, and Pecan Salad

This autumn-inspired salad combines roasted pumpkin cubes with tart cranberries and buttery pecans.

A light maple dressing ties everything together for a seasonal buffet showpiece.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 5 cups mixed greens
• 1/3 cup dried cranberries
• 1/3 cup pecans, toasted
• 1/4 cup feta or goat cheese, crumbled

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C). Toss pumpkin cubes with olive oil, paprika, and salt. Roast for 25 minutes until golden and tender.
2. Whisk dressing ingredients until emulsified.
3. In a large serving bowl, layer mixed greens.
4. Add roasted pumpkin, cranberries, and pecans.
5. Sprinkle with cheese and drizzle with dressing.

The roasted pumpkin, cranberry, and pecan salad is festive, colorful, and packed with fall flavor—an easy yet elegant addition to a buffet spread.

Warm Potato, Kale, and Mustard Salad

A rustic salad that blends tender roasted potatoes with hearty kale and a tangy mustard vinaigrette. It’s warming, filling, and perfect for serving in large batches.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 cups curly kale, chopped and massaged with 1 tsp olive oil
• 2 green onions, sliced
• 1/4 cup sunflower seeds, roasted

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic powder, and salt. Roast for 30–35 minutes until golden.
2. Whisk together dressing ingredients until smooth.
3. In a bowl, combine roasted potatoes, kale, and green onions.
4. Sprinkle sunflower seeds and drizzle with mustard dressing.

The warm potato, kale, and mustard salad is hearty and rustic, offering guests a cozy comfort-food option that’s still light enough for a buffet.

Autumn Wheat Berry Salad with Roasted Veggies

Nutty wheat berries form the base of this wholesome salad, paired with roasted root vegetables and fresh herbs.

It’s a chewy, colorful dish that adds depth to any buffet table.

Ingredients:

• 1 cup wheat berries, rinsed
• 3 cups water or vegetable broth
• 1 cup carrots, diced
• 1 cup parsnips, diced
• 1 cup sweet potato, cubed
• 2 tbsp olive oil
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries
• 2 tbsp fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Pinch of salt and pepper

Instructions:

1. Cook wheat berries in water or broth for 50–55 minutes until tender and chewy. Drain and cool.
2. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potatoes with olive oil, thyme, and salt. Roast for 25 minutes until caramelized.
3. Whisk dressing ingredients until blended.
4. In a serving bowl, combine wheat berries, roasted vegetables, pumpkin seeds, cranberries, and parsley.
5. Toss with dressing before serving.

The autumn wheat berry salad is nutty, hearty, and full of texture—a buffet dish that celebrates the best of fall produce.

Pear, Gorgonzola, and Walnut Salad

This elegant fall salad brings together juicy pears, creamy gorgonzola, and crunchy walnuts. Its sweet and savory balance makes it a timeless buffet classic.

Ingredients:

• 5 cups mixed greens
• 2 ripe pears, thinly sliced
• 1/3 cup gorgonzola or blue cheese crumbles
• 1/3 cup walnuts, toasted
• 2 tbsp dried cranberries (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until combined.
2. Arrange greens on a large platter.
3. Add pear slices, walnuts, and gorgonzola.
4. Sprinkle dried cranberries if desired.
5. Drizzle dressing lightly before serving.

The pear, gorgonzola, and walnut salad is refined, flavorful, and easy to assemble—perfect for bringing elegance and freshness to a fall buffet.