25 Easy and Delicious Fall Entrée Salad Recipes To Try

As the leaves turn shades of gold and the air gets crisp, it’s the perfect time to enjoy the flavors of fall.

Seasonal produce like squash, apples, pears, cranberries, and root vegetables bring warmth, sweetness, and earthy tones to your meals.

Fall entrée salads are a wonderful way to combine these flavors into satisfying dishes that are both nutritious and visually appealing.

Whether you’re looking for vegetarian options, protein-packed meals, or elegant salads for entertaining, fall salads offer endless possibilities.

From roasted vegetables and grains to fresh greens with fruits and nuts, these 25 fall entrée salad recipes are designed to bring the cozy essence of the season right to your table.

25 Easy and Delicious Fall Entrée Salad Recipes To Try

Fall is the season of comforting flavors and fresh harvests, and these 25 fall entrée salad recipes capture it all.

Whether you’re serving a quick weeknight dinner, a healthy lunch, or impressing guests at a seasonal gathering, these salads are full of color, texture, and flavor.

With roasted vegetables, fresh fruits, hearty grains, and protein-packed ingredients, fall salads can be both nutritious and indulgent.

They’re versatile, easy to prepare, and perfect for anyone wanting to enjoy the essence of autumn in a single, satisfying meal.

Harvest Apple Walnut Chicken Salad

This salad combines tender grilled chicken with crisp fall apples, toasted walnuts, and dried cranberries for a perfect balance of savory and sweet.

A light maple-dijon dressing ties all the flavors together, making it an ideal entrée for a cozy autumn lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 6 cups mixed greens (arugula, spinach, and romaine)
• 2 medium apples, thinly sliced
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese

For the Dressing:

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

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil, season with salt and pepper, and grill for 6–7 minutes per side until fully cooked. Let the chicken rest for 5 minutes, then slice thinly.
2. In a large bowl, combine mixed greens, sliced apples, toasted walnuts, dried cranberries, and crumbled feta.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Arrange the sliced chicken on top of the salad and serve immediately.

This harvest salad is both hearty and refreshing, capturing the essence of fall flavors in every bite.

It’s a wholesome entrée that’s perfect for seasonal gatherings or a satisfying solo meal

Roasted Butternut Squash and Quinoa Salad

A warm and earthy fall salad, this dish features roasted butternut squash, protein-rich quinoa, and a medley of autumn vegetables.

Finished with a lemon-tahini dressing, it’s nourishing, filling, and visually stunning.

Ingredients:

• 2 cups cubed butternut squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1 small red onion, thinly sliced
• 4 cups baby kale

For the Dressing:

• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 2–3 tbsp water (to thin)
• 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 on a baking sheet for 20–25 minutes, until tender and lightly caramelized.
2. In a large bowl, combine cooked quinoa, roasted squash, pomegranate seeds, toasted pumpkin seeds, red onion, and baby kale.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Adjust the consistency with additional water if necessary.
4. Drizzle the dressing over the salad and toss gently. Serve warm or at room temperature.

This roasted butternut squash and quinoa salad offers a perfect balance of textures and flavors.

It’s a filling, nutrient-dense entrée that highlights the best of fall produce.

Autumn Pear, Goat Cheese, and Beet Salad

Sweet pears, earthy roasted beets, and tangy goat cheese come together in this elegant fall salad.

With crunchy pecans and a honey-balsamic vinaigrette, it’s a sophisticated entrée perfect for entertaining or a cozy dinner at home.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 ripe pears, thinly sliced
• 4 cups mixed greens (spinach, arugula, and baby lettuce)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes, or until tender. Let cool, then peel and slice.
2. In a large salad bowl, combine mixed greens, sliced pears, roasted beets, crumbled goat cheese, and toasted pecans.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat. Serve immediately as a hearty entrée.

This autumn pear and beet salad is a colorful and flavorful way to enjoy seasonal ingredients.

Each bite offers a delightful mix of sweet, savory, and earthy flavors, making it a standout fall entrée.

Roasted Pumpkin and Farro Salad

This salad pairs nutty farro with sweet roasted pumpkin, tangy goat cheese, and crunchy pecans.

A maple-cider vinaigrette elevates the flavors, creating a hearty, satisfying fall entrée.

Ingredients:

• 2 cups cubed pumpkin
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked farro
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans
• 4 cups mixed greens (spinach, arugula, and baby kale)
• 2 tbsp dried cranberries

For the Dressing:

• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 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 20–25 minutes until tender and lightly caramelized.
2. In a large bowl, combine cooked farro, roasted pumpkin, mixed greens, goat cheese, toasted pecans, and dried cranberries.
3. Whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This roasted pumpkin and farro salad is warm, filling, and full of seasonal flavors.

It’s perfect as a wholesome fall entrée that’s both nutritious and satisfying.

Warm Brussels Sprout and Apple Salad

Tender sautéed Brussels sprouts paired with sweet apples, crispy bacon, and toasted sunflower seeds create a hearty, warm salad perfect for fall.

A tangy mustard vinaigrette ties all the flavors together beautifully.

Ingredients:

• 4 cups Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 medium apples, thinly sliced
• 4 slices cooked bacon, crumbled
• 1/4 cup toasted sunflower seeds
• 4 cups baby spinach

For the Dressing:

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

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add halved Brussels sprouts, season with salt and pepper, and sauté for 8–10 minutes until golden and tender.
2. In a large bowl, combine baby spinach, sautéed Brussels sprouts, sliced apples, crumbled bacon, and toasted sunflower seeds.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently. Serve warm for a comforting fall entrée.

This warm Brussels sprout and apple salad is both hearty and vibrant, capturing the essence of fall in every bite.

It’s an entrée that feels indulgent without being heavy.

Fig, Arugula, and Prosciutto Salad

A sophisticated salad featuring sweet figs, peppery arugula, and savory prosciutto.

Toasted almonds and a balsamic glaze elevate this dish, making it a perfect fall entrée for dinner parties or elegant lunches.

Ingredients:

• 4 cups arugula
• 6 fresh figs, quartered
• 4 slices prosciutto, torn into pieces
• 1/4 cup toasted almonds
• 1/4 cup crumbled blue cheese
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. In a large salad bowl, combine arugula, quartered figs, torn prosciutto, toasted almonds, and crumbled blue cheese.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

This fig, arugula, and prosciutto salad is a beautiful blend of sweet, savory, and tangy flavors

It’s a visually stunning and satisfying entrée that highlights the best of fall produce.

Roasted Sweet Potato and Black Bean Salad

This vibrant salad features roasted sweet potatoes, protein-packed black beans, and colorful bell peppers.

A zesty lime-cilantro dressing gives it a fresh, fall-inspired twist, perfect for a satisfying entrée.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked black beans
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 4 cups mixed greens (spinach, kale, and arugula)
• 2 tbsp toasted pumpkin seeds

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1/4 cup chopped fresh cilantro
• 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 20–25 minutes until tender and slightly caramelized.
2. In a large bowl, combine roasted sweet potatoes, black beans, red bell pepper, red onion, and mixed greens.
3. In a small bowl, whisk together olive oil, lime juice, honey, cilantro, salt, and pepper.
4. Pour the dressing over the salad and toss gently. Sprinkle toasted pumpkin seeds on top before serving.

This roasted sweet potato and black bean salad is hearty, colorful, and full of fall flavors. It works perfectly as a main course for lunch or dinner.

Cranberry, Pecan, and Chicken Autumn Salad

Juicy roasted chicken, tart cranberries, and crunchy pecans come together in this satisfying fall salad.

With a maple-mustard dressing, it’s both festive and filling enough to serve as a complete entrée.

Ingredients:

• 2 cups cooked, shredded chicken
• 4 cups mixed greens (spinach, arugula, and romaine)
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans
• 1 small apple, diced
• 1/4 cup crumbled feta cheese

For the Dressing:

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

Instructions:

1. In a large salad bowl, combine mixed greens, shredded chicken, dried cranberries, toasted pecans, diced apple, and crumbled feta.
2. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat. Serve immediately as a hearty entrée.

This cranberry, pecan, and chicken salad is sweet, savory, and full of texture. It’s an excellent way to enjoy fall flavors in a nourishing main dish.

Roasted Beet, Lentil, and Goat Cheese Salad

Earthy roasted beets, protein-rich lentils, and creamy goat cheese make this salad a flavorful fall entrée.

A tangy mustard-balsamic dressing ties the elements together, offering a satisfying vegetarian option.

Ingredients:

• 3 medium beets, roasted and diced
• 1 cup cooked green or brown lentils
• 4 cups mixed greens (spinach and arugula)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Let cool, then peel and dice.
2. In a large salad bowl, combine roasted beets, cooked lentils, mixed greens, goat cheese, and toasted walnuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve warm or at room temperature.

This roasted beet, lentil, and goat cheese salad is hearty, earthy, and packed with autumnal flavors.

It’s a perfect vegetarian entrée that feels indulgent yet wholesome.

Roasted Carrot and Chickpea Salad

Sweet roasted carrots and protein-packed chickpeas combine with arugula and quinoa in this hearty fall salad.

A tangy lemon-tahini dressing adds a creamy, flavorful finish, making it a satisfying vegetarian entrée.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 cup cooked chickpeas
• 4 cups arugula
• 1/4 cup toasted sunflower seeds
• 2 tbsp chopped fresh parsley

For the Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 2–3 tbsp 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. In a large bowl, combine roasted carrots, cooked quinoa, chickpeas, and arugula.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Adjust consistency with additional water if needed.
4. Drizzle the dressing over the salad and toss gently. Top with toasted sunflower seeds and chopped parsley. Serve warm or at room temperature.

This roasted carrot and chickpea salad is vibrant, nutritious, and filling. It’s a perfect fall entrée for a wholesome, plant-based meal.

Pear, Arugula, and Roasted Chicken Salad

Juicy roasted chicken, sweet pears, and peppery arugula make this salad a delicious autumn entrée.

Candied walnuts and a honey-balsamic vinaigrette elevate the flavors with a perfect balance of sweet and savory.

Ingredients:

• 2 cups cooked, sliced roasted chicken
• 4 cups arugula
• 2 ripe pears, thinly sliced
• 1/4 cup candied walnuts
• 1/4 cup crumbled blue cheese
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. In a large salad bowl, combine arugula, sliced pears, roasted chicken, candied walnuts, and crumbled blue cheese.
2. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat. Serve immediately.

This pear and roasted chicken salad is a perfect blend of sweet, savory, and tangy flavors. It’s a hearty entrée that highlights seasonal fall produce.

Autumn Roasted Vegetable and Farro Salad

This warm salad features roasted seasonal vegetables like squash, Brussels sprouts, and carrots paired with nutty farro.

A maple-mustard vinaigrette adds depth, making it a filling vegetarian entrée.

Ingredients:

• 1 cup cooked farro
• 2 cups cubed butternut squash
• 2 cups halved Brussels sprouts
• 2 large carrots, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup toasted pecans
• 4 cups mixed greens (spinach and arugula)

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. In a large bowl, combine roasted vegetables, cooked farro, and mixed greens.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Top with toasted pecans and serve warm.

This autumn roasted vegetable and farro salad is hearty, flavorful, and full of seasonal goodness.

It’s a satisfying vegetarian entrée perfect for fall lunches or dinners.

Maple-Roasted Butternut Squash and Spinach Salad

Tender roasted butternut squash glazed with maple syrup pairs with fresh spinach, toasted pecans, and dried cranberries.

A tangy apple cider vinaigrette completes this hearty fall salad perfect for an entrée.

Ingredients:

• 2 cups cubed butternut squash
• 1 tbsp olive oil
• 2 tsp maple syrup
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 1/4 cup crumbled feta cheese

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, maple syrup, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a large bowl, combine roasted squash, spinach, dried cranberries, toasted pecans, and crumbled feta.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This maple-roasted butternut squash and spinach salad is sweet, nutty, and vibrant. It’s a fulfilling fall entrée that showcases seasonal flavors.

Roasted Beet, Orange, and Quinoa Salad

Earthy roasted beets meet juicy orange segments, protein-rich quinoa, and arugula in this bright, flavorful fall salad.

A citrus-honey dressing adds freshness, making it a satisfying entrée.

Ingredients:

• 3 medium beets, roasted and diced
• 1 cup cooked quinoa
• 2 medium oranges, peeled and segmented
• 4 cups arugula
• 1/4 cup toasted almonds
• 1/4 cup crumbled goat cheese
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Let cool, then peel and dice.
2. In a large bowl, combine roasted beets, cooked quinoa, arugula, orange segments, toasted almonds, and crumbled goat cheese.
3. Whisk together olive oil, orange juice, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This roasted beet, orange, and quinoa salad is vibrant, flavorful, and full of texture. It’s a healthy, filling fall entrée packed with seasonal ingredients.

Roasted Pear, Walnut, and Arugula Salad

Sweet roasted pears, crunchy walnuts, and peppery arugula come together in this elegant fall salad.

Finished with a balsamic glaze, it’s a flavorful and hearty entrée perfect for lunch or dinner.

Ingredients:

• 2 ripe pears, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1/4 cup toasted walnuts
• 1/4 cup crumbled blue cheese

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, salt, and pepper. Roast for 10–12 minutes until tender and caramelized.
2. In a large bowl, combine roasted pears, arugula, toasted walnuts, and crumbled blue cheese.
3. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This roasted pear, walnut, and arugula salad is sweet, savory, and nutty. It’s a satisfying fall entrée that’s both elegant and nourishing.

Roasted Acorn Squash and Kale Salad

Nutty roasted acorn squash pairs with hearty kale, dried cranberries, and toasted pumpkin seeds in this flavorful fall salad.

A maple-balsamic dressing adds a sweet and tangy finish, making it a filling entrée.

Ingredients:

• 2 cups cubed acorn squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups chopped kale
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• 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 20–25 minutes until tender and caramelized.
2. In a large bowl, combine roasted squash, chopped kale, dried cranberries, toasted pumpkin seeds, and crumbled feta.
3. Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This roasted acorn squash and kale salad is hearty, sweet, and slightly tangy. It’s a perfect fall entrée that’s both nutritious and satisfying.

Warm Roasted Cauliflower and Lentil Salad

Tender roasted cauliflower and protein-packed lentils make this salad a hearty vegetarian entrée.

Toasted almonds and a lemon-tahini dressing give it flavor and depth, ideal for a warming fall meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked green or brown lentils
• 4 cups mixed greens (spinach and arugula)
• 1/4 cup toasted almonds
• 2 tbsp chopped fresh parsley

For the Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp honey
• 2–3 tbsp 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. In a large bowl, combine roasted cauliflower, cooked lentils, mixed greens, toasted almonds, and chopped parsley.
3. Whisk together tahini, lemon juice, honey, water, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently. Serve warm.

This roasted cauliflower and lentil salad is earthy, hearty, and full of fall flavors. It’s a satisfying vegetarian entrée perfect for lunch or dinner.

Autumn Fig and Arugula Salad with Prosciutto

Sweet figs, peppery arugula, and savory prosciutto come together in this elegant fall salad.

Toasted walnuts and a honey-balsamic dressing make it a rich and filling entrée.

Ingredients:

• 6 fresh figs, quartered
• 4 cups arugula
• 4 slices prosciutto, torn into pieces
• 1/4 cup toasted walnuts
• 1/4 cup crumbled goat cheese
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. In a large bowl, combine arugula, figs, prosciutto, toasted walnuts, and crumbled goat cheese.
2. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently. Serve immediately.

This autumn fig and arugula salad is sweet, savory, and nutty. It’s a luxurious fall entrée that’s both visually stunning and flavorful.

Roasted Sweet Potato and Kale Salad with Cranberries

Roasted sweet potatoes, hearty kale, and tart dried cranberries combine in this vibrant fall salad.

Toasted pecans and a maple-mustard vinaigrette make it a filling and flavorful entrée.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups chopped kale
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 1/4 cup crumbled goat cheese

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp 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 20–25 minutes until tender.
2. In a large bowl, combine roasted sweet potatoes, chopped kale, dried cranberries, toasted pecans, and goat cheese.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This roasted sweet potato and kale salad is hearty, sweet, and tangy. It’s perfect as a filling fall entrée full of seasonal flavors.

Roasted Pear, Walnut, and Spinach Salad

Juicy roasted pears, crunchy walnuts, and fresh spinach come together in this elegant fall salad.

A honey-balsamic dressing adds a touch of sweetness, making it a satisfying entrée.

Ingredients:

• 2 ripe pears, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1/4 cup toasted walnuts
• 1/4 cup crumbled blue cheese

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, salt, and pepper. Roast for 10–12 minutes until tender and caramelized.
2. In a large bowl, combine roasted pears, spinach, toasted walnuts, and blue cheese.
3. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This roasted pear and spinach salad is sweet, nutty, and creamy. It’s an elegant fall entrée that’s both simple and satisfying.

Roasted Butternut Squash, Farro, and Arugula Salad

Tender roasted butternut squash, nutty farro, and peppery arugula create a hearty autumn salad.

Toasted pumpkin seeds and a maple-cider vinaigrette elevate it to a perfect fall entrée.

Ingredients:

• 2 cups cubed butternut squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked farro
• 4 cups arugula
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp 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 caramelized.
2. In a large bowl, combine roasted squash, cooked farro, arugula, toasted pumpkin seeds, and feta.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Serve immediately.

This roasted butternut squash, farro, and arugula salad is hearty, flavorful, and filling. It’s a wholesome fall entrée perfect for lunch or dinner.

Pumpkin and Chickpea Salad

This hearty salad combines roasted pumpkin, protein-rich chickpeas, and fresh spinach.

A warm maple-tahini dressing brings together the sweet and nutty flavors, making it a satisfying fall entrée.

Ingredients:

• 2 cups cubed pumpkin
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked chickpeas
• 4 cups fresh spinach
• 1/4 cup toasted almonds
• 1/4 cup crumbled feta cheese

For the Dressing:

• 3 tbsp tahini
• 2 tbsp maple syrup
• 2 tbsp lemon juice
• 2–3 tbsp water (to thin)
• 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 20–25 minutes until tender.
2. In a large bowl, combine roasted pumpkin, chickpeas, and spinach.
3. Whisk together tahini, maple syrup, lemon juice, water, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently. Top with toasted almonds and feta. Serve immediately.

This roasted pumpkin and chickpea salad is hearty, sweet, and satisfying—a perfect fall entrée for lunch or dinner.

Autumn Roasted Root Vegetable Salad

A medley of roasted carrots, parsnips, and sweet potatoes pairs with kale and quinoa.

Finished with a maple-Dijon dressing, this salad is a colorful and filling fall entrée.

Ingredients:

• 2 cups cubed carrots
• 2 cups cubed parsnips
• 2 cups cubed sweet potatoes
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 4 cups chopped kale
• 1/4 cup toasted walnuts

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large bowl, combine roasted vegetables, cooked quinoa, and chopped kale.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle dressing over the salad and toss gently. Top with toasted walnuts. Serve warm or at room temperature.

This autumn roasted root vegetable salad is hearty, nutritious, and full of fall flavors. It makes a satisfying vegetarian entrée.

Fig, Arugula, and Goat Cheese Salad

Sweet figs, peppery arugula, and creamy goat cheese come together in this elegant fall salad.

Toasted pecans and a honey-balsamic vinaigrette make it a perfect entrée.

Ingredients:

• 6 fresh figs, quartered
• 4 cups arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. In a large bowl, combine arugula, figs, goat cheese, and toasted pecans.
2. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently. Serve immediately.

This fig, arugula, and goat cheese salad is sweet, nutty, and flavorful. It’s a luxurious fall entrée that’s both elegant and satisfying.

Roasted Beet, Apple, and Walnut Salad

Earthy roasted beets, crisp apples, and crunchy walnuts pair with baby spinach in this autumn salad.

A maple-Dijon dressing enhances the flavors, making it a hearty entrée.

Ingredients:

• 3 medium beets, roasted and diced
• 2 medium apples, thinly sliced
• 4 cups baby spinach
• 1/4 cup toasted walnuts
• 1/4 cup crumbled blue cheese
• Salt and pepper, to taste

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Peel and dice.
2. In a large bowl, combine roasted beets, sliced apples, and baby spinach.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Top with toasted walnuts and blue cheese. Serve immediately.

This roasted beet, apple, and walnut salad is colorful, hearty, and full of autumn flavors. It’s a satisfying entrée perfect for fall lunches or dinners.