23 Flavorful Fall Dinner Salad Recipes for Busy Nights

As the days grow shorter and the air turns crisp, our appetites shift toward warm, comforting meals that celebrate the flavors of fall.

While hearty soups and roasted dishes often take center stage, salads can be just as satisfying, especially when they incorporate seasonal ingredients like roasted squash, sweet potatoes, apples, cranberries, nuts, and grains.

These 23 fall dinner salad recipes are designed to be both nourishing and filling.

From warm roasted vegetable salads to sweet and tangy fruit-and-nut combinations, each recipe brings out the cozy, earthy, and vibrant flavors of autumn.

Whether you’re cooking for a weeknight dinner or entertaining friends, these salads prove that healthy meals can be hearty, indulgent, and seasonal.

23 Flavorful Fall Dinner Salad Recipes for Busy Nights

Fall doesn’t have to mean heavy, carb-laden meals every night. These 23 fall dinner salad recipes prove that salads can be hearty, flavorful, and comforting.

With roasted vegetables, seasonal fruits, nuts, grains, and creative dressings, you can enjoy a vibrant, nutrient-packed dinner that celebrates the best of autumn’s bounty.

These recipes are perfect for weeknight meals, family dinners, or festive gatherings, ensuring your table is colorful, cozy, and full of flavor all season long.

Roasted Butternut Squash & Quinoa Fall Salad

This hearty fall salad combines the nutty flavor of roasted butternut squash with protein-packed quinoa, tangy cranberries, and a crunchy mix of toasted pecans.

It’s a perfect balance of sweet, savory, and earthy flavors, ideal for a warming autumn dinner.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans, roughly chopped
• 2 cups baby spinach or arugula
• 1/4 cup crumbled feta cheese
• 2 tablespoons pumpkin seeds

Dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
2. Meanwhile, cook the quinoa in vegetable broth according to package instructions. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. In a large salad bowl, combine the roasted squash, cooked quinoa, dried cranberries, pecans, and baby spinach. Drizzle with the dressing and toss gently.
5. Top with crumbled feta and pumpkin seeds before serving.

This salad is not only visually stunning with its vibrant orange squash and deep green spinach but also filling enough to serve as a full dinner.

The combination of textures and flavors captures the essence of fall perfectly.

Warm Apple, Goat Cheese & Pecan Salad

A warm, comforting salad featuring sautéed apples, creamy goat cheese, and caramelized pecans over a bed of mixed greens.

The warm ingredients paired with a cider vinaigrette create a deliciously cozy dinner salad perfect for chilly fall evenings.

Ingredients:

• 2 tablespoons unsalted butter
• 2 crisp apples, thinly sliced
• 1 tablespoon brown sugar
• 4 cups mixed salad greens
• 1/2 cup crumbled goat cheese
• 1/3 cup candied pecans or roasted pecans
• 1/4 cup dried cherries or cranberries

Cider Vinaigrette:

• 1/4 cup apple cider
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a skillet, melt butter over medium heat. Add apple slices and brown sugar, sautéing until tender and lightly caramelized, about 5–7 minutes. Remove from heat and set aside.
2. In a small bowl, whisk together apple cider, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. On a large platter, arrange the mixed greens. Top with warm apple slices, crumbled goat cheese, candied pecans, and dried cherries.
4. Drizzle with cider vinaigrette and toss gently before serving.

This warm apple salad is both sophisticated and comforting, making it a perfect dinner salad for fall gatherings.

The blend of sweet apples, creamy cheese, and crunchy pecans brings seasonal flavors to life in every bite.

Roasted Beet & Farro Fall Dinner Salad

Earthy roasted beets paired with nutty farro, creamy ricotta, and fresh herbs make this salad a wholesome and satisfying fall dinner option.

Drizzled with a tangy balsamic dressing, it’s colorful, hearty, and full of autumn flavor.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth
• 1/2 cup ricotta cheese
• 1/4 cup toasted walnuts
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 4 cups baby arugula or mixed greens

Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper. Roast for 30–35 minutes until tender and caramelized. Allow to cool slightly.
2. Cook farro in vegetable broth according to package instructions. Drain excess liquid and let it cool slightly.
3. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
4. In a large salad bowl, combine roasted beets, farro, arugula, ricotta, walnuts, parsley, and thyme. Drizzle with dressing and toss gently.
5. Serve warm or at room temperature.

This roasted beet and farro salad is a hearty, elegant dinner option that embraces the earthy flavors of fall.

Its rich textures and vibrant colors make it a standout centerpiece for a seasonal meal.

Warm Brussels Sprout & Sweet Potato Salad

This salad features caramelized Brussels sprouts and roasted sweet potatoes tossed with tangy cranberries and crunchy walnuts.

Finished with a mustard-maple dressing, it’s a hearty and cozy dinner salad full of fall flavors.

Ingredients:

• 3 cups Brussels sprouts, trimmed and halved
• 2 cups sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/3 cup dried cranberries
• 1/3 cup toasted walnuts, roughly chopped
• 4 cups baby kale or spinach

Mustard-Maple Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
3. In a large salad bowl, combine roasted vegetables, dried cranberries, toasted walnuts, and baby kale. Drizzle with dressing and toss gently.
4. Serve warm for maximum flavor.

The combination of sweet roasted potatoes, nutty Brussels sprouts, and a tangy-sweet dressing makes this salad a satisfying and nutritious dinner.

Perfect for chilly fall nights.

Harvest Pear & Walnut Salad with Blue Cheese

A crisp fall salad featuring sweet pears, crunchy walnuts, and creamy blue cheese on a bed of mixed greens.

A honey-balsamic vinaigrette adds just the right touch of sweetness and tang, making it a perfect elegant dinner salad.

Ingredients:

• 2 ripe pears, thinly sliced
• 4 cups mixed salad greens
• 1/3 cup walnuts, toasted
• 1/4 cup crumbled blue cheese
• 1/4 cup dried cranberries

Honey-Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
2. On a large platter, arrange the mixed greens. Top with sliced pears, toasted walnuts, crumbled blue cheese, and dried cranberries.
3. Drizzle with honey-balsamic vinaigrette and toss gently before serving.

This salad is crisp, sweet, and slightly tangy with a touch of richness from the blue cheese, making it an ideal fall dinner salad that feels indulgent yet light

Roasted Carrot & Chickpea Autumn Salad

Packed with protein and earthy flavors, this roasted carrot and chickpea salad combines spiced roasted carrots, crunchy chickpeas, and fresh greens with a lemon-tahini dressing.

It’s filling, flavorful, and perfect for a fall dinner.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 4 cups mixed greens
• 1/4 cup pumpkin seeds
• 2 tablespoons chopped fresh parsley

Lemon-Tahini Dressing:

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

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrot sticks and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until carrots are tender and chickpeas are slightly crispy.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth. Adjust thickness with more water if needed.
3. In a large bowl, combine roasted carrots and chickpeas with mixed greens, pumpkin seeds, and parsley. Drizzle with lemon-tahini dressing and toss gently.

This roasted carrot and chickpea salad is hearty, protein-rich, and bursting with autumn flavors.

It’s a wholesome dinner salad that satisfies both your hunger and seasonal cravings.

Autumn Wild Rice & Roasted Vegetable Salad

A warm and hearty salad featuring nutty wild rice, roasted seasonal vegetables, and a hint of fresh herbs.

This dish is comforting, filling, and packed with fall flavors, making it perfect for a satisfying dinner.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups vegetable broth
• 2 cups butternut squash, cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted pecans
• 2 tablespoons chopped fresh parsley

Maple-Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook wild rice in vegetable broth according to package instructions. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper.
4. In a large salad bowl, combine roasted vegetables, wild rice, cranberries, and pecans. Drizzle with dressing and toss gently.
5. Sprinkle with chopped parsley before serving.

This wild rice salad is hearty enough to serve as a main dish while celebrating the vibrant flavors of fall.

The combination of roasted vegetables, sweet cranberries, and crunchy pecans is both nutritious and comforting.

Spiced Roasted Pumpkin & Farro Salad

A cozy, spiced salad featuring roasted pumpkin, farro, and tangy goat cheese.

Warm spices and a simple citrus dressing bring out the best of autumn flavors, making it a perfect dinner salad.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pumpkin seeds
• 2 cups baby spinach

Citrus Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25 minutes until tender and lightly caramelized.
2. Cook farro in vegetable broth according to package instructions. Drain excess liquid and let cool slightly.
3. Whisk together orange juice, olive oil, honey, salt, and pepper for the dressing.
4. In a large salad bowl, combine roasted pumpkin, farro, baby spinach, goat cheese, and pumpkin seeds. Drizzle with dressing and toss gently.

This spiced roasted pumpkin and farro salad is a flavorful, nutrient-rich dinner option.

The sweet-spicy pumpkin pairs beautifully with creamy goat cheese, making it an unforgettable fall meal.

Roasted Pear & Pomegranate Salad with Walnuts

A festive and colorful fall salad featuring roasted pears, juicy pomegranate seeds, and crunchy walnuts.

A maple-lemon dressing ties the flavors together, creating a light yet satisfying dinner salad.

Ingredients:

• 2 ripe pears, halved and cored
• 1 tablespoon olive oil
• 4 cups mixed greens
• 1/3 cup walnuts, toasted
• 1/3 cup pomegranate seeds
• 1/4 cup crumbled feta cheese

Maple-Lemon Dressing:

• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Brush pear halves with olive oil and roast for 20 minutes until tender and caramelized. Let cool slightly, then slice.
2. In a small bowl, whisk together maple syrup, lemon juice, olive oil, salt, and pepper to make the dressing.
3. Arrange mixed greens on a large platter. Top with roasted pear slices, walnuts, pomegranate seeds, and feta cheese.
4. Drizzle with maple-lemon dressing and toss gently before serving.

This roasted pear and pomegranate salad is light, refreshing, and visually stunning.

Its balance of sweet, tart, and nutty flavors makes it a perfect fall dinner salad that’s both elegant and satisfying.

Roasted Root Vegetable & Lentil Salad

This salad combines earthy roasted root vegetables with protein-rich lentils, creating a hearty and warming dinner salad.

A tangy mustard vinaigrette ties all the flavors together beautifully.

Ingredients:

• 2 cups carrots, peeled and cut into sticks
• 2 cups parsnips, peeled and cut into sticks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked green or brown lentils
• 4 cups mixed greens
• 1/4 cup toasted walnuts
• 2 tablespoons chopped fresh parsley

Mustard Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper.
3. In a large salad bowl, combine roasted vegetables, cooked lentils, mixed greens, and walnuts. Drizzle with vinaigrette and toss gently.
4. Sprinkle with chopped parsley before serving.

This roasted root vegetable and lentil salad is hearty and satisfying enough to serve as a full dinner.

The combination of earthy vegetables, nutty lentils, and tangy dressing makes it perfect for a chilly fall evening.

Warm Roasted Cauliflower & Chickpea Salad

A nutrient-packed salad featuring roasted cauliflower and chickpeas with a smoky paprika and garlic seasoning.

Served warm with a creamy tahini-lemon dressing, it’s both comforting and flavorful.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups baby spinach or kale
• 1/4 cup toasted pumpkin seeds

Tahini-Lemon Dressing:

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

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper to make dressing. Adjust consistency with water if needed.
3. In a large bowl, combine roasted cauliflower, chickpeas, and greens. Drizzle with dressing and toss gently.
4. Top with toasted pumpkin seeds for crunch.

This warm roasted cauliflower and chickpea salad is filling and flavorful.

Its smoky, nutty, and tangy elements make it a perfect fall dinner that is both comforting and nutritious.

Autumn Spinach, Apple & Avocado Salad

A light yet satisfying salad that combines crisp apples, creamy avocado, toasted pecans, and dried cranberries on a bed of fresh spinach.

Finished with a honey-mustard vinaigrette, it’s refreshing yet hearty enough for dinner.

Ingredients:

• 4 cups fresh spinach
• 2 crisp apples, thinly sliced
• 1 ripe avocado, sliced
• 1/3 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)

Honey-Mustard Vinaigrette:

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper to make the vinaigrette.
2. In a large salad bowl, combine spinach, sliced apples, avocado, pecans, cranberries, and feta cheese.
3. Drizzle with vinaigrette and toss gently before serving.

This autumn spinach, apple, and avocado salad is fresh, crisp, and lightly sweetened, making it an ideal fall dinner salad.

The mix of textures and flavors keeps each bite interesting and satisfying.

Roasted Acorn Squash & Farro Salad

This salad features tender roasted acorn squash paired with nutty farro, dried cranberries, and arugula, tossed in a maple-balsamic dressing.

It’s hearty, flavorful, and perfect as a main course for a fall dinner.

Ingredients:

• 2 cups acorn squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth
• 2 cups arugula
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 1/4 cup crumbled feta cheese

Maple-Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook farro in vegetable broth according to package instructions, then drain any excess liquid.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper.
4. In a large bowl, combine roasted squash, farro, arugula, dried cranberries, pecans, and feta. Drizzle with dressing and toss gently.

This roasted acorn squash and farro salad is hearty, satisfying, and packed with autumn flavors.

The sweet squash, tangy cranberries, and nutty farro make it a perfect fall dinner salad.

Warm Roasted Cauliflower & Apple Salad

A savory-sweet salad with roasted cauliflower and apples, toasted almonds, and mixed greens, dressed with a honey-mustard vinaigrette.

It’s a warm, cozy, and nutrient-packed salad perfect for fall dinners.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 apples, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens
• 1/4 cup toasted almonds
• 1/4 cup dried cranberries

Honey-Mustard Vinaigrette:

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and apple slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. Whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper for the vinaigrette.
3. In a large bowl, combine roasted cauliflower, apples, mixed greens, almonds, and dried cranberries. Drizzle with dressing and toss gently.

This warm roasted cauliflower and apple salad offers a comforting combination of sweet and savory flavors.

It’s a filling fall dinner salad that is both healthy and delicious.

Harvest Kale, Roasted Pear & Walnut Salad

A vibrant autumn salad featuring roasted pears, crunchy walnuts, dried cranberries, and hearty kale, tossed with a maple-lemon vinaigrette.

It’s a festive and nutrient-rich dinner salad.

Ingredients:

• 2 ripe pears, halved and sliced
• 4 cups kale, stems removed and chopped
• 1/3 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese (optional)
• 1 tablespoon olive oil

Maple-Lemon Vinaigrette:

• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss pear slices with olive oil and roast for 15–20 minutes until tender and caramelized.
2. In a small bowl, whisk together maple syrup, lemon juice, olive oil, salt, and pepper.
3. In a large bowl, combine chopped kale, roasted pears, walnuts, cranberries, and goat cheese. Drizzle with dressing and toss gently.

This harvest kale salad is hearty, slightly sweet, and packed with textures that celebrate fall flavors.

It’s perfect as a main dinner salad or a side for a festive autumn meal.

Roasted Sweet Potato, Black Bean & Quinoa Salad

This protein-packed salad combines roasted sweet potatoes, black beans, and quinoa with a citrusy dressing.

It’s filling, flavorful, and perfect for a hearty fall dinner.

Ingredients:

• 2 cups sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups baby spinach
• 1/4 cup chopped cilantro
• 1/4 cup toasted pumpkin seeds

Citrus-Lime Dressing:

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon cumin
• 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 slightly caramelized.
2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper for the dressing.
3. In a large salad bowl, combine roasted sweet potatoes, quinoa, black beans, spinach, cilantro, and pumpkin seeds. Drizzle with dressing and toss gently.

This roasted sweet potato, black bean, and quinoa salad is hearty, nutritious, and bursting with fall flavors.

It works as a satisfying main dish for a cozy dinner.

Warm Roasted Beet & Kale Salad

Earthy roasted beets, sautéed kale, and tangy goat cheese make this salad a perfect blend of flavors and textures for a fall dinner.

A simple balsamic dressing ties everything together.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. Lightly sauté chopped kale in a pan with a small drizzle of olive oil until wilted.
3. In a large bowl, combine roasted beets, sautéed kale, goat cheese, and walnuts. Drizzle with balsamic vinegar and toss gently.

This warm roasted beet and kale salad is vibrant, nutrient-rich, and filling.

The earthy beets and tangy goat cheese create a perfect autumn dinner combination.

Roasted Carrot, Fennel & Arugula Salad

Sweet roasted carrots and caramelized fennel combine with peppery arugula, toasted almonds, and a lemon-honey dressing to create a bright, flavorful fall salad perfect for dinner.

Ingredients:

• 3 cups carrots, peeled and cut into sticks
• 1 large fennel bulb, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1/4 cup toasted almonds, chopped
• 2 tablespoons chopped fresh parsley

Lemon-Honey Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and fennel with olive oil, salt, and pepper. Roast for 25 minutes until tender and caramelized.
2. Whisk together lemon juice, olive oil, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted carrots, fennel, arugula, almonds, and parsley. Drizzle with dressing and toss gently.

This roasted carrot, fennel, and arugula salad is aromatic, slightly sweet, and full of autumnal flavors.

It’s a vibrant and satisfying dinner salad that feels light yet hearty.

Roasted Pear, Pomegranate & Arugula Salad

This salad pairs sweet roasted pears with tart pomegranate seeds and peppery arugula for a colorful and festive fall dinner.

Crunchy walnuts and a maple-balsamic dressing complete the flavor profile.

Ingredients:

• 2 ripe pears, halved and sliced
• 1 tablespoon olive oil
• 4 cups arugula
• 1/4 cup pomegranate seeds
• 1/4 cup toasted walnuts
• 1/4 cup crumbled feta or goat cheese

Maple-Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss pear slices with olive oil and roast for 15–20 minutes until tender and caramelized.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper.
3. In a large bowl, combine roasted pears, arugula, pomegranate seeds, walnuts, and cheese. Drizzle with dressing and toss gently.

This roasted pear and pomegranate salad is both visually stunning and flavorful.

It’s a perfect main-dish salad for a festive fall dinner, balancing sweet, tart, and nutty flavors.

Roasted Sweet Potato & Kale Salad with Tahini Dressing

Sweet roasted potatoes, hearty kale, and chickpeas come together with a creamy tahini-lemon dressing for a warm, satisfying fall dinner salad.

Ingredients:

• 2 cups sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups chopped kale
• 1/4 cup toasted sunflower seeds
• 2 tablespoons chopped fresh parsley

Tahini-Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 2–3 tablespoons water, to thin
• 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.
2. In a large pan, lightly sauté kale until wilted. Add roasted sweet potatoes and chickpeas.
3. Whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper. Drizzle over salad and toss gently.
4. Sprinkle sunflower seeds and parsley on top before serving.

This roasted sweet potato and kale salad is hearty, nutrient-rich, and perfect for a filling fall dinner.

The creamy tahini dressing complements the roasted vegetables beautifully.

Warm Roasted Butternut Squash & Spinach Salad

Tender roasted butternut squash combined with baby spinach, dried cranberries, and toasted pecans creates a warm, flavorful fall dinner salad.

A maple-Dijon dressing ties all the flavors together.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups baby spinach
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 1/4 cup crumbled feta cheese

Maple-Dijon Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 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 25–30 minutes until tender.
2. Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper for the dressing.
3. In a large bowl, combine roasted squash, spinach, cranberries, pecans, and feta. Drizzle with dressing and toss gently.

This warm roasted butternut squash and spinach salad is comforting, hearty, and packed with fall flavors.

The combination of sweet squash, tangy cranberries, and nutty pecans makes it a perfect dinner salad.

Roasted Pumpkin, Apple & Farro Salad

This hearty fall salad combines roasted pumpkin, sweet apple slices, and nutty farro.

Finished with a maple-cider vinaigrette, it’s a perfect blend of sweet, savory, and earthy flavors for a satisfying dinner.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 large apple, thinly sliced
• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups baby spinach
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries

Maple-Cider Vinaigrette:

• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1/4 cup olive oil
• 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. Cook farro in vegetable broth according to package instructions. Drain excess liquid and let cool slightly.
3. Whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper for the dressing.
4. In a large bowl, combine roasted pumpkin, apple slices, farro, spinach, pecans, and cranberries. Drizzle with dressing and toss gently.

This roasted pumpkin, apple, and farro salad is hearty, sweet, and nutty, making it an ideal fall dinner salad.

The combination of roasted vegetables, grains, and fruit captures the essence of the season

Warm Roasted Brussels Sprout & Apple Salad

A warm, savory-sweet salad featuring caramelized Brussels sprouts, roasted apples, and toasted almonds.

Finished with a tangy honey-Dijon dressing, it’s a filling and flavorful fall dinner option.

Ingredients:

• 3 cups Brussels sprouts, trimmed and halved
• 2 apples, cored and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup toasted almonds, chopped
• 4 cups baby arugula

Honey-Dijon Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and apple slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper.
3. In a large bowl, combine roasted Brussels sprouts, apples, arugula, and toasted almonds. Drizzle with dressing and toss gently.

This warm roasted Brussels sprout and apple salad is hearty, slightly sweet, and full of fall flavor.

It’s perfect as a main-dish salad for dinner or as a festive side dish.