25 Flavorful Fall Green Salad Recipes for Every Occasion

When autumn arrives, many of us turn to cozy casseroles, hearty soups, and warm baked goods.

But fall also offers a bounty of fresh produce that makes green salads a delicious and seasonal choice.

From crisp apples and juicy pears to roasted squash, cranberries, and earthy root vegetables, fall ingredients add richness, sweetness, and texture to any salad.

These 25 fall green salad recipes highlight the best flavors of the season—pairing leafy greens with roasted vegetables, nuts, fruits, cheeses, and bright vinaigrettes.

Whether you’re looking for a light starter, a holiday side dish, or a hearty vegetarian main, there’s a salad here for every occasion.

These recipes aren’t just about eating lighter—they’re about celebrating the deep, colorful flavors of autumn in every bite.

Each dish is thoughtfully designed to balance sweetness, crunch, and tang while making the most of what fall harvest has to offer.

25 Flavorful Fall Green Salad Recipes for Every Occasion

Salads may not be the first dish that comes to mind in fall, but these 25 fall green salad recipes prove they can be just as comforting and satisfying as a warm casserole or soup.

By combining roasted vegetables, fresh fruits, toasted nuts, and bold dressings, you can transform simple greens into vibrant, seasonal meals.

Perfect for family dinners, holiday gatherings, or a refreshing change from heavier comfort foods, these recipes bring color and nutrition to your autumn table.

Embrace the harvest season and let your salads shine with fall’s finest flavors.

Harvest Apple Walnut Green Salad

This Harvest Apple Walnut Green Salad is the perfect blend of crisp textures and earthy flavors that celebrate fall.

Fresh mixed greens are tossed with juicy apple slices, candied walnuts, dried cranberries, and crumbled feta cheese, then drizzled with a tangy maple Dijon vinaigrette.

It’s a refreshing yet hearty salad that makes a beautiful side dish for fall dinners or even a light lunch on its own.

Ingredients:

• 6 cups mixed greens (spinach, arugula, and baby romaine)
• 2 crisp apples (Honeycrisp or Gala), thinly sliced
• ½ cup candied walnuts (or toasted plain walnuts)
• ⅓ cup dried cranberries
• ¼ cup crumbled feta cheese (or goat cheese)
• 2 tablespoons red onion, thinly sliced
• ¼ cup pomegranate seeds (optional, for garnish)

For the Maple Dijon Vinaigrette:

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

Instructions:

1. Wash and dry the mixed greens, then arrange them in a large salad bowl or platter.
2. Slice the apples thinly, leaving the peel on for color and crunch. Toss them in a small squeeze of lemon juice to prevent browning.
3. Layer the apple slices over the greens, followed by candied walnuts, dried cranberries, red onion, feta, and pomegranate seeds.
4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
5. Drizzle the vinaigrette over the salad just before serving and toss gently to coat.

This Harvest Apple Walnut Green Salad is a vibrant celebration of autumn flavors.

The combination of sweet apples, tart cranberries, and nutty walnuts balances beautifully with the tangy vinaigrette, making it a versatile salad for both everyday meals and festive gatherings.

Roasted Butternut Squash and Kale Salad

This hearty Roasted Butternut Squash and Kale Salad is a comforting yet nutritious dish that highlights the earthy flavors of fall.

Tender roasted butternut squash pairs perfectly with dark leafy kale, pumpkin seeds, goat cheese, and a warm balsamic-honey dressing.

It’s a wholesome salad that works well as a side dish or a vegetarian main course.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 6 cups chopped kale (stems removed, leaves massaged)
• ½ cup crumbled goat cheese (or feta)
• ⅓ cup pumpkin seeds (pepitas), toasted
• ¼ cup dried cherries or cranberries
• 2 tablespoons shaved Parmesan (optional)

For the Warm Balsamic-Honey Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon whole-grain mustard
• Pinch of sea salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until caramelized and tender.
2. While the squash roasts, prepare the kale by massaging the leaves with a drizzle of olive oil and a pinch of salt for 1–2 minutes until softened.
3. In a large salad bowl, combine kale, roasted squash, goat cheese, toasted pumpkin seeds, and dried cherries.
4. In a small saucepan over low heat, whisk together balsamic vinegar, olive oil, honey, mustard, and salt until warm and blended.
5. Pour the warm dressing over the salad and toss gently. Sprinkle with shaved Parmesan if desired.

This Roasted Butternut Squash and Kale Salad captures everything wonderful about fall—warmth, comfort, and rich flavor.

It’s filling enough to be enjoyed on its own yet light enough to accompany roasted meats or soups, making it an essential dish for the cooler months.

Pear, Pecan, and Blue Cheese Autumn Salad

This Pear, Pecan, and Blue Cheese Autumn Salad is an elegant green salad that combines sweet, savory, and nutty flavors.

Juicy ripe pears pair beautifully with crunchy pecans, bold blue cheese crumbles, and tender baby spinach.

A honey mustard vinaigrette ties everything together, creating a refined yet simple fall dish.

Ingredients:

• 5 cups baby spinach or mixed greens
• 2 ripe pears, thinly sliced
• ½ cup toasted pecans
• ¼ cup crumbled blue cheese (or Gorgonzola)
• ¼ cup dried figs or golden raisins
• 2 tablespoons thinly sliced shallots

For the Honey Mustard Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Pinch of salt and black pepper

Instructions:

1. Wash and pat dry the spinach leaves, then place them in a serving bowl.
2. Core and slice the pears thinly, leaving the skins on for color and texture. Arrange them over the greens.
3. Sprinkle toasted pecans, crumbled blue cheese, dried figs, and shallots over the salad.
4. In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and creamy.
5. Drizzle the vinaigrette over the salad just before serving, tossing lightly to coat.

This Pear, Pecan, and Blue Cheese Autumn Salad is a sophisticated and flavorful dish that celebrates seasonal produce.

The sweetness of pears and honey contrasts with the sharpness of blue cheese and the nuttiness of pecans, making it a memorable salad for fall dinners or holiday gatherings

Cranberry Pumpkin Seed Spinach Salad

This colorful fall salad features the perfect balance of tart, sweet, and savory flavors.

Fresh baby spinach is tossed with tart dried cranberries, crunchy pumpkin seeds, and creamy goat cheese, then finished with a cider vinaigrette that ties the dish together beautifully.

It’s quick to prepare, yet it feels festive enough for a holiday table.

Ingredients:

• 6 cups fresh baby spinach
• ½ cup dried cranberries
• ¼ cup toasted pumpkin seeds (pepitas)
• ¼ cup crumbled goat cheese
• 1 small red apple, thinly sliced
• 2 tablespoons thinly sliced red onion

For the Cider Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Place spinach in a large bowl as the salad base.
2. Add cranberries, pumpkin seeds, goat cheese, apple slices, and red onion.
3. In a small jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
4. Drizzle the vinaigrette over the salad just before serving and toss gently.

This Cranberry Pumpkin Seed Spinach Salad is a fresh, crisp way to enjoy the flavors of fall.

It’s light, nutritious, and makes an excellent complement to roasted meats or holiday main dishes.

Warm Brussels Sprout and Bacon Salad

This salad is hearty and comforting, featuring shredded Brussels sprouts sautéed with crispy bacon, toasted almonds, and Parmesan cheese.

Tossed with a warm mustard vinaigrette, it’s a perfect fall side dish that feels indulgent while still being packed with nutrients.

Ingredients:

• 1 pound Brussels sprouts, trimmed and thinly sliced
• 4 slices thick-cut bacon, diced
• ¼ cup sliced almonds, toasted
• ¼ cup grated Parmesan cheese
• 2 tablespoons dried cranberries (optional)

For the Warm Mustard Vinaigrette:

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

Instructions:

1. In a large skillet, cook bacon until crispy, then transfer to a paper towel-lined plate.
2. Add shredded Brussels sprouts to the bacon drippings in the skillet and sauté until just tender, about 3–4 minutes.
3. In a small bowl, whisk together olive oil, vinegar, Dijon, maple syrup, salt, and pepper.
4. Transfer the Brussels sprouts to a large bowl, add bacon, almonds, Parmesan, and cranberries.
5. Pour the warm dressing over and toss well.

This Warm Brussels Sprout and Bacon Salad is a savory, cozy dish that turns a humble vegetable into something extraordinary.

It’s a hearty addition to any fall dinner table.

Roasted Beet and Arugula Salad

Sweet roasted beets pair beautifully with peppery arugula, creamy goat cheese, and crunchy walnuts.

A balsamic glaze brings everything together, making this salad a vibrant and elegant fall dish.

Ingredients:

• 3 medium beets, roasted and sliced
• 5 cups fresh arugula
• ¼ cup goat cheese crumbles
• ¼ cup walnuts, toasted
• 2 tablespoons pomegranate seeds (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Pinch of salt and pepper

Instructions:

1. Roast beets at 400°F (200°C) for 45–60 minutes until tender. Peel and slice them once cooled.
2. Arrange arugula in a large serving bowl and top with beets, goat cheese, walnuts, and pomegranate seeds.
3. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Drizzle dressing over the salad and serve immediately.

This Roasted Beet and Arugula Salad is colorful, earthy, and satisfying. It’s a great way to showcase fall root vegetables in a light yet flavorful dish.

Sweet Potato and Spinach Salad

This salad combines roasted sweet potatoes with tender spinach, roasted chickpeas, and a tahini-lemon dressing.

It’s hearty, nutrient-rich, and perfect as a vegetarian main dish or a colorful fall side.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 cup roasted chickpeas
• 6 cups baby spinach
• ¼ cup crumbled feta cheese
• 2 tablespoons pumpkin seeds

For the Tahini-Lemon Dressing:

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, salt, and roast for 25 minutes until tender.
2. Prepare chickpeas by roasting with olive oil and seasoning until crispy (or use store-bought roasted chickpeas).
3. In a salad bowl, arrange spinach, sweet potatoes, chickpeas, feta, and pumpkin seeds.
4. Whisk tahini, lemon juice, water, maple syrup, and salt until smooth.
5. Drizzle dressing over salad and serve warm or at room temperature.

This Sweet Potato and Spinach Salad is filling, flavorful, and full of fall’s best produce. It’s an energizing salad that can stand alone as a light dinner.

Fig and Prosciutto Fall Salad

This elegant salad combines sweet ripe figs with salty prosciutto, creamy burrata, and peppery greens.

A drizzle of honey balsamic reduction makes it perfect for a special fall gathering.

Ingredients:

• 5 cups mixed greens (arugula, spinach, or spring mix)
• 6 fresh figs, halved
• 4 slices prosciutto, torn into pieces
• ½ ball fresh burrata or mozzarella, torn into chunks
• ¼ cup toasted hazelnuts or almonds

For the Dressing:

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

Instructions:

1. Arrange greens on a platter, then scatter figs, prosciutto, burrata, and hazelnuts.
2. In a small saucepan, simmer balsamic vinegar and honey until slightly reduced and syrupy. Remove from heat and whisk in olive oil, salt, and pepper.
3. Drizzle dressing over salad just before serving.

This Fig and Prosciutto Fall Salad is indulgent, sophisticated, and bursting with seasonal flavor.

It’s a beautiful appetizer or side dish for autumn entertaining.

Roasted Cauliflower and Kale Salad

This salad highlights hearty roasted cauliflower paired with earthy kale, dried cranberries, and sunflower seeds.

A lemon-garlic dressing brightens it up, making it a great warm salad for the cooler fall months.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• 5 cups kale, stems removed, chopped and massaged
• ¼ cup sunflower seeds
• ¼ cup dried cranberries
• ¼ cup shaved Parmesan

For the Lemon-Garlic Dressing:

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

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper, then roast for 25–30 minutes until golden.
2. Prepare kale by massaging with a drizzle of olive oil and salt until softened.
3. Add roasted cauliflower, sunflower seeds, cranberries, and Parmesan to the kale.
4. Whisk dressing ingredients and pour over the salad before serving.

This Roasted Cauliflower and Kale Salad is hearty, satisfying, and full of flavor.

It’s the kind of fall salad that warms you up while still keeping things fresh and healthy.

Maple Roasted Carrot and Spinach Salad

This Maple Roasted Carrot and Spinach Salad captures the sweetness of autumn carrots with a hint of maple glaze.

Paired with baby spinach, toasted pecans, and creamy ricotta, it’s a hearty yet refreshing salad perfect for fall evenings.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 5 cups baby spinach
• ¼ cup ricotta or goat cheese
• ¼ cup toasted pecans
• 2 tablespoons golden raisins

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil and maple syrup, then roast for 20–25 minutes until caramelized.
2. Place spinach in a serving bowl. Top with roasted carrots, pecans, ricotta, and raisins.
3. Whisk together dressing ingredients and drizzle over the salad. Toss gently.

This Maple Roasted Carrot and Spinach Salad blends earthy sweetness with creamy and nutty textures, making it an ideal fall side dish.

Apple Cider Vinegar Kale and Quinoa Salad

Recipe Summary:
Packed with protein and nutrients, this salad combines hearty kale with nutty quinoa, crisp apples, and cranberries.

A light apple cider vinaigrette enhances the seasonal flavors, making it both healthy and satisfying.

Ingredients:

• 1 cup cooked quinoa, cooled
• 5 cups chopped kale, massaged
• 1 crisp apple, diced
• ¼ cup dried cranberries
• ¼ cup sliced almonds
• ¼ cup feta cheese

For the Dressing:

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

Instructions:

1. Cook quinoa and let it cool.
2. Massage kale with a little olive oil and salt to soften.
3. Toss kale with quinoa, apple, cranberries, almonds, and feta.
4. Whisk dressing ingredients and drizzle over the salad. Mix well.

This Apple Cider Vinegar Kale and Quinoa Salad is wholesome, energizing, and full of autumn freshness—perfect for a nourishing lunch or dinner side.

Roasted Grape and Arugula Salad

Roasting grapes brings out their natural sweetness, which pairs beautifully with peppery arugula, creamy blue cheese, and crunchy walnuts.

A drizzle of balsamic reduction ties this elegant salad together.

Ingredients:

• 2 cups seedless red grapes
• 1 teaspoon olive oil
• 5 cups arugula
• ¼ cup crumbled blue cheese
• ¼ cup walnuts, toasted

For the Dressing:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Toss grapes with olive oil and roast for 15–20 minutes until caramelized.
2. Arrange arugula in a bowl, then top with roasted grapes, blue cheese, and walnuts.
3. Whisk together balsamic vinegar, honey, olive oil, and salt. Drizzle over salad before serving.

This Roasted Grape and Arugula Salad is elegant, sweet, and savory, making it an impressive fall side dish for any dinner party.

Fall Citrus and Pomegranate Salad

Bright citrus cuts through the richness of fall flavors, making this salad light and refreshing.

Juicy oranges and tangy pomegranate seeds add a burst of color and flavor over a bed of mixed greens, with toasted pistachios for crunch.

Ingredients:

• 5 cups mixed greens
• 2 oranges, peeled and sliced into rounds
• ½ cup pomegranate seeds
• ¼ cup pistachios, toasted
• 2 tablespoons goat cheese crumbles

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Pinch of salt and pepper

Instructions:

1. Arrange greens on a platter. Layer with orange slices, pomegranate seeds, pistachios, and goat cheese.
2. Whisk dressing ingredients until smooth and drizzle over salad before serving.

This Fall Citrus and Pomegranate Salad adds brightness and a burst of flavor to balance heavier autumn meals, making it an excellent seasonal refresher.

Warm Farro and Kale Salad with Mushrooms

This hearty grain-based salad features nutty farro, sautéed mushrooms, and earthy kale.

Served warm with a lemon-garlic dressing, it’s filling enough for a main course yet works well as a side dish.

Ingredients:

• 1 cup cooked farro
• 2 cups kale, chopped
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• ¼ cup Parmesan cheese
• 2 tablespoons sunflower seeds

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Pinch of salt and pepper

Instructions:

1. Cook farro and set aside.
2. In a skillet, sauté mushrooms in olive oil until golden. Add kale and cook until just wilted.
3. Toss farro with kale, mushrooms, Parmesan, and sunflower seeds.
4. Whisk dressing ingredients and pour over the salad. Serve warm.

This Warm Farro and Kale Salad with Mushrooms is hearty, nourishing, and perfect for chilly fall evenings, offering both comfort and nutrition.

Roasted Pear and Hazelnut Salad

Sweet roasted pears pair with crunchy hazelnuts, creamy Gorgonzola, and fresh greens for a salad that’s both rustic and refined.

A honey-balsamic vinaigrette enhances its fall-inspired flavors.

Ingredients:

• 2 ripe pears, halved and roasted
• 5 cups mixed greens
• ¼ cup hazelnuts, toasted
• ¼ cup crumbled Gorgonzola cheese
• 2 tablespoons dried cranberries

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Pinch of salt and pepper

Instructions:

1. Roast pear halves at 375°F (190°C) for 20 minutes until caramelized. Slice after cooling.
2. Arrange greens in a bowl, then add roasted pears, hazelnuts, Gorgonzola, and cranberries.
3. Whisk dressing ingredients and drizzle over the salad.

This Roasted Pear and Hazelnut Salad is a flavorful blend of sweet, nutty, and savory notes, making it a standout dish for fall dinners or festive gatherings.

Maple Dijon Brussels Sprout Salad

This crisp fall salad features raw shaved Brussels sprouts tossed with dried cranberries, toasted almonds, and shredded Parmesan.

A tangy maple Dijon dressing brings brightness and balance, making it a refreshing side for autumn meals.

Ingredients:

• 1 pound Brussels sprouts, shaved or thinly sliced
• ¼ cup dried cranberries
• ¼ cup almonds, toasted and chopped
• ¼ cup shredded Parmesan
• 1 small apple, thinly sliced

For the Dressing:

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

Instructions:

1. Prepare Brussels sprouts by trimming and shaving them thinly with a mandoline or knife.
2. In a bowl, combine sprouts, cranberries, almonds, Parmesan, and apple slices.
3. Whisk olive oil, mustard, maple syrup, vinegar, salt, and pepper.
4. Toss salad with dressing before serving.

This Maple Dijon Brussels Sprout Salad is crisp, sweet, and tangy, offering a lighter way to enjoy a classic fall vegetable.

Butternut Squash, Kale, and Cranberry Salad

This hearty autumn salad pairs roasted butternut squash with dark leafy kale, dried cranberries, and pumpkin seeds.

A simple lemon-honey vinaigrette ties the flavors together, making it both colorful and nourishing.

Ingredients:

• 3 cups butternut squash, cubed and roasted
• 5 cups chopped kale, massaged
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• ¼ cup crumbled feta

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and black pepper

Instructions:

1. Roast butternut squash at 400°F (200°C) for 25 minutes until golden and tender.
2. Massage kale with a little olive oil and salt until softened.
3. Combine kale, squash, cranberries, pumpkin seeds, and feta in a bowl.
4. Whisk dressing ingredients and pour over salad before serving.

This Butternut Squash, Kale, and Cranberry Salad is hearty and festive, perfect for holiday gatherings or cozy family dinners.

Roasted Apple and Cheddar Salad

Sweet roasted apples paired with sharp cheddar cheese and mixed greens create a salad that balances sweet and savory flavors.

Walnuts and a honey mustard dressing add crunch and tang.

Ingredients:

• 2 crisp apples, sliced and roasted
• 5 cups mixed greens
• ¼ cup sharp white cheddar, cubed
• ¼ cup walnuts, toasted
• 2 tablespoons dried golden raisins

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon honey mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper

Instructions:

1. Roast apple slices at 375°F (190°C) for 15 minutes until tender and caramelized.
2. Arrange greens on a platter and top with roasted apples, cheddar, walnuts, and raisins.
3. Whisk together dressing ingredients and drizzle over the salad.

This Roasted Apple and Cheddar Salad delivers a comforting autumn flavor with just the right mix of sweetness and tang.

Wild Rice and Spinach Fall Salad

Nutty wild rice adds texture and depth to this fall spinach salad, complemented by cranberries, pecans, and goat cheese.

A maple balsamic vinaigrette enhances the earthy richness.

Ingredients:

• 1 cup cooked wild rice
• 5 cups baby spinach
• ¼ cup dried cranberries
• ¼ cup pecans, toasted
• ¼ cup goat cheese crumbles

For the Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• Pinch of salt and pepper

Instructions:

1. Cook wild rice according to package instructions and cool slightly.
2. In a large bowl, combine spinach, rice, cranberries, pecans, and goat cheese.
3. Whisk balsamic vinegar, olive oil, maple syrup, salt, and pepper.
4. Drizzle dressing over the salad and toss gently.

This Wild Rice and Spinach Fall Salad is hearty and wholesome, making it a perfect light yet satisfying autumn meal.

Roasted Pumpkin and Arugula Salad

This seasonal salad features roasted pumpkin cubes, peppery arugula, and creamy ricotta salata.

Pine nuts add crunch, while a honey-lemon vinaigrette brightens the dish.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 5 cups arugula
• ¼ cup ricotta salata, shaved
• 2 tablespoons pine nuts, toasted
• 2 tablespoons dried cranberries

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper

Instructions:

1. Roast pumpkin at 400°F (200°C) for 20–25 minutes until golden.
2. Place arugula in a bowl and top with pumpkin, ricotta, pine nuts, and cranberries.
3. Whisk olive oil, lemon juice, honey, salt, and pepper. Drizzle over salad before serving.

This Roasted Pumpkin and Arugula Salad is light yet flavorful, offering a unique twist on seasonal ingredients.

Caramelized Onion and Pear Salad

Sweet caramelized onions and juicy pears bring a rich, autumnal flavor to this mixed greens salad.

Topped with blue cheese and pecans, it’s a sophisticated side dish for any fall dinner.

Ingredients:

• 5 cups mixed greens
• 1 large onion, thinly sliced and caramelized
• 2 ripe pears, thinly sliced
• ¼ cup pecans, toasted
• ¼ cup blue cheese crumbles

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper

Instructions:

1. Slowly caramelize onions in a skillet with olive oil until golden and sweet (about 20 minutes).
2. Arrange greens in a serving bowl. Top with onions, pears, pecans, and blue cheese.
3. Whisk dressing ingredients and drizzle over salad before serving.

This Caramelized Onion and Pear Salad is rich, sweet, and savory all at once, making it a standout dish for fall entertaining.

Maple Roasted Acorn Squash Salad

This salad celebrates fall with tender maple-roasted acorn squash paired with peppery arugula, tart cranberries, and toasted pecans.

A light apple cider vinaigrette balances the flavors, making it perfect for festive dinners.

Ingredients:

• 1 small acorn squash, sliced into wedges
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 5 cups arugula
• ¼ cup dried cranberries
• ¼ cup pecans, toasted
• 2 tablespoons goat cheese

For the Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash wedges with olive oil and maple syrup. Roast 20–25 minutes until caramelized.
2. Arrange arugula in a bowl. Top with roasted squash, cranberries, pecans, and goat cheese.
3. Whisk dressing ingredients and drizzle over salad.

This Maple Roasted Acorn Squash Salad is both elegant and comforting, showcasing autumn’s natural sweetness with a savory balance.

Roasted Fennel and Orange Salad

A refreshing yet seasonal salad, this dish combines roasted fennel with juicy oranges, arugula, and pistachios.

The citrusy flavors brighten the earthy tones, making it a perfect palate cleanser for rich fall meals.

Ingredients:

• 2 fennel bulbs, sliced and roasted
• 2 oranges, segmented
• 5 cups arugula
• ¼ cup pistachios, toasted
• ¼ cup shaved Parmesan

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Pinch of salt and pepper

Instructions:

1. Roast fennel slices at 400°F (200°C) for 20 minutes until tender and caramelized.
2. Arrange arugula on a platter and top with roasted fennel, orange segments, pistachios, and Parmesan.
3. Whisk dressing ingredients and drizzle over salad.

This Roasted Fennel and Orange Salad is light, vibrant, and aromatic—an excellent way to bring freshness into a fall menu.

Spinach, Grape, and Pecan Salad

Juicy grapes and crunchy pecans come together in this easy fall spinach salad.

A tangy balsamic vinaigrette enhances the sweetness of the grapes and adds depth to the leafy greens.

Ingredients:

• 5 cups baby spinach
• 1 cup seedless red or black grapes, halved
• ¼ cup pecans, toasted
• 2 tablespoons feta cheese crumbles
• 2 tablespoons thinly sliced red onion

For the Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and pepper

Instructions:

1. Place spinach in a large serving bowl.
2. Add grapes, pecans, feta, and red onion.
3. Whisk balsamic vinegar, olive oil, honey, mustard, salt, and pepper. Drizzle over salad and toss.

This Spinach, Grape, and Pecan Salad is simple, refreshing, and versatile—perfect for both weekday dinners and fall celebrations.

Roasted Cauliflower and Pomegranate Salad

This festive salad combines golden roasted cauliflower with juicy pomegranate seeds, parsley, and tahini dressing.

It’s both hearty and refreshing, making it a showstopper for autumn gatherings.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• ½ cup pomegranate seeds
• ¼ cup fresh parsley, chopped
• 2 tablespoons toasted sunflower seeds

For the Dressing:

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons warm water
• 1 teaspoon honey
• Salt and pepper

Instructions:

1. Roast cauliflower florets at 425°F (220°C) with olive oil, salt, and pepper until golden, about 25 minutes.
2. Place cauliflower in a bowl and add pomegranate seeds, parsley, and sunflower seeds.
3. Whisk dressing ingredients until smooth, then drizzle over salad.

This Roasted Cauliflower and Pomegranate Salad is colorful, crunchy, and packed with bold flavors, making it a standout dish for fall and winter tables