24 Easy and Delicious Fall Harvest Salad Recipes to Try

When the air turns crisp and the leaves paint the world in shades of gold, it’s the perfect time to embrace the flavors of fall.

From roasted squash and hearty grains to crisp apples and earthy root vegetables, autumn offers some of the richest and most colorful ingredients of the year.

One of the best ways to enjoy this seasonal bounty is through harvest salads.

They’re versatile, nourishing, and can be served as a side dish for holiday gatherings or as a wholesome main course during the week.

In this collection of 24 fall harvest salad recipes, you’ll find everything from cozy grain bowls and roasted vegetable medleys to refreshing citrus and pomegranate combinations.

Each salad highlights the natural beauty of autumn produce, blending sweet, savory, crunchy, and tangy flavors into vibrant dishes.

Whether you’re preparing for Thanksgiving, hosting a fall dinner party, or simply looking to make weeknight meals more exciting, these recipes will inspire you to bring the harvest right to your table.

24 Easy and Delicious Fall Harvest Salad Recipes to Try

These 24 fall harvest salad recipes prove that salads aren’t just for summer. With warm roasted vegetables, hearty grains, seasonal fruits, and cozy dressings, autumn salads are every bit as satisfying as a hot meal.

They add color and freshness to the table, balance heavier fall dishes, and highlight the incredible produce that makes this season so special.

Whether you try one or all of them, these recipes are a delicious way to celebrate the harvest and enjoy the flavors of fall.

Autumn Apple Pecan Salad

A refreshing yet hearty salad that captures the sweetness of crisp apples, the crunch of pecans, and the richness of roasted butternut squash.

This salad brings together the very best of fall’s bounty in one colorful bowl.

Ingredients

• 2 cups mixed greens (arugula, spinach, and baby kale)
• 1 cup roasted butternut squash cubes (lightly seasoned with olive oil, salt, and pepper)
• 1 medium Honeycrisp apple, thinly sliced
• ½ cup pecans, toasted
• ¼ cup dried cranberries
• ¼ cup crumbled goat cheese (optional, or substitute with vegan cheese)
• 2 tbsp pumpkin seeds
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • Salt and black pepper to taste

Instructions

1. Prepare the roasted butternut squash ahead of time by tossing cubed squash in olive oil, salt, and pepper, then roasting at 400°F (200°C) for about 25 minutes until golden and tender.
2. On a large serving platter or salad bowl, arrange the mixed greens.
3. Top with roasted squash, apple slices, toasted pecans, dried cranberries, goat cheese, and pumpkin seeds.
4. In a small jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.
5. Drizzle the dressing evenly over the salad right before serving and gently toss to combine.

This autumn apple pecan salad is the perfect mix of sweet, savory, and crunchy.

It pairs beautifully with roasted meats or makes a satisfying light meal on its own.

Harvest Quinoa Salad with Roasted Vegetables

Nutty quinoa, roasted fall vegetables, and a tangy balsamic glaze make this salad hearty enough to stand alone as a main course.

Packed with fiber, protein, and vibrant colors, it’s a nourishing way to enjoy the season’s produce.

Ingredients

• 1 cup quinoa, rinsed and cooked
• 1 cup roasted Brussels sprouts, halved
• 1 cup roasted sweet potatoes, cubed
• ½ cup roasted beets, cubed
• ¼ cup red onion, thinly sliced
• 2 tbsp toasted walnuts
• 2 tbsp pomegranate seeds
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • ½ tsp garlic powder
  • Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions, then let cool slightly.
2. Roast the vegetables by drizzling them with olive oil, seasoning with salt and pepper, and baking at 400°F (200°C) until tender (about 20–30 minutes).
3. In a large bowl, combine quinoa, roasted Brussels sprouts, sweet potatoes, beets, and red onion.
4. Whisk together the dressing ingredients in a small bowl until smooth.
5. Pour the dressing over the salad and gently toss to coat.
6. Garnish with toasted walnuts and fresh pomegranate seeds for a burst of crunch and sweetness.

This harvest quinoa salad is wholesome, hearty, and full of earthy flavors.

It’s a nutrient-packed dish that works well for meal prep or as a colorful centerpiece at your fall gatherings.

Maple Roasted Carrot and Kale Salad

This salad balances the slight bitterness of kale with the natural sweetness of maple-roasted carrots, topped with crunchy pepitas and creamy avocado. It’s a rustic yet elegant salad that brings out the warmth of fall flavors.

Ingredients

• 4 cups chopped kale, stems removed
• 2 large carrots, peeled and sliced into sticks
• 1 tbsp olive oil
• 1 tbsp maple syrup
• ½ tsp cinnamon
• 1 ripe avocado, sliced
• ¼ cup pepitas (pumpkin seeds), toasted
• 2 tbsp feta or vegan cheese (optional)
• Dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water (to thin)
  • Pinch of salt

Instructions

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 20–25 minutes until caramelized and tender.
2. Meanwhile, place chopped kale in a large bowl. Massage the kale with a drizzle of olive oil and a pinch of salt for 2–3 minutes to soften its texture.
3. Prepare the dressing by whisking tahini, lemon juice, maple syrup, water, and salt until creamy.
4. Once carrots are roasted, let them cool slightly before adding to the salad.
5. Arrange kale, roasted carrots, avocado slices, and toasted pepitas in a serving bowl. Top with feta if desired.
6. Drizzle with tahini dressing and toss lightly before serving.

This maple roasted carrot and kale salad is cozy, nutrient-rich, and full of fall warmth.

It makes a wonderful side dish for holiday meals or a nourishing lunch during the chilly season.

Roasted Pear and Walnut Salad

A light yet elegant fall salad featuring juicy roasted pears, toasted walnuts, and a touch of honey.

This salad balances sweetness, crunch, and creaminess, making it a beautiful starter or side dish for autumn gatherings.

Ingredients

• 2 ripe pears, halved and cored
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• 3 cups mixed greens (baby spinach, arugula, and lettuce)
• ¼ cup toasted walnuts
• ¼ cup crumbled blue cheese or goat cheese (optional)
• 2 tbsp dried cherries or cranberries
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Pinch of salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Brush pears with olive oil and honey, then roast cut side up for 15–20 minutes until tender and caramelized.
2. Arrange mixed greens on a serving platter.
3. Slice roasted pears and place on top of greens.
4. Sprinkle with toasted walnuts, cheese, and dried cherries.
5. Whisk together the dressing ingredients until smooth and drizzle over the salad before serving.

This roasted pear and walnut salad is sweet, tangy, and savory all at once.

It’s an elegant fall dish that pairs perfectly with roasted poultry or a warm grain-based main course.

Cranberry Wild Rice Harvest Salad

Hearty wild rice mixed with roasted vegetables, tart cranberries, and crunchy almonds creates a satisfying, wholesome salad perfect for the fall season. It’s filling enough to be served as a main course or as a festive side.

Ingredients

• 1 cup cooked wild rice (or wild rice blend)
• 1 cup roasted butternut squash cubes
• ½ cup dried cranberries
• ¼ cup sliced almonds, toasted
• 2 green onions, thinly sliced
• 2 tbsp fresh parsley, chopped
• Dressing:
  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Instructions

1. Cook wild rice according to package directions and let cool slightly.
2. Roast butternut squash in olive oil, salt, and pepper until golden brown.
3. In a large mixing bowl, combine wild rice, roasted squash, dried cranberries, almonds, green onions, and parsley.
4. Whisk together the dressing until well blended and pour over the salad.
5. Toss gently to combine all ingredients.

This cranberry wild rice harvest salad is hearty, colorful, and packed with texture.

It’s an excellent make-ahead salad that tastes even better the next day as the flavors meld.

Roasted Beet and Citrus Fall Salad

This salad showcases earthy roasted beets paired with juicy citrus and peppery arugula for a vibrant and refreshing seasonal dish.

It’s both visually stunning and full of bold, contrasting flavors.

Ingredients

• 3 medium beets, roasted and sliced
• 2 oranges, segmented
• 3 cups baby arugula
• ¼ cup pistachios, shelled and toasted
• ¼ cup goat cheese crumbles (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • Salt and black pepper to taste

Instructions

1. Roast beets by wrapping them in foil and baking at 400°F (200°C) for 40–50 minutes until tender. Let cool, then peel and slice.
2. Arrange arugula on a large serving plate.
3. Top with roasted beet slices, orange segments, pistachios, and goat cheese.
4. Whisk together the olive oil, vinegar, honey, mustard, salt, and pepper for the dressing.
5. Drizzle the dressing over the salad just before serving.

This roasted beet and citrus fall salad is vibrant, tangy, and earthy. It makes a refreshing side dish that cuts through the richness of heavier fall meals while adding a burst of seasonal color.

Pumpkin and Chickpea Harvest Salad

A hearty, protein-packed salad with roasted pumpkin, spiced chickpeas, and a lemony tahini dressing.

This dish is filling, flavorful, and perfectly suited for cool fall days.

Ingredients

• 2 cups pumpkin, cubed and roasted
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp cumin
• 3 cups baby spinach or mixed greens
• ¼ cup red onion, thinly sliced
• 2 tbsp sunflower seeds
• Dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 2 tbsp warm water (to thin)
  • Pinch of salt

Instructions

1. Roast pumpkin cubes at 400°F (200°C) with olive oil, salt, and pepper for 25 minutes until caramelized.
2. Toss chickpeas with olive oil, smoked paprika, cumin, salt, and roast alongside pumpkin for 20 minutes until crispy.
3. Arrange greens in a salad bowl, then add roasted pumpkin, chickpeas, and red onion.
4. Whisk together tahini, lemon juice, maple syrup, and warm water for a smooth dressing.
5. Drizzle dressing over salad and sprinkle with sunflower seeds before serving.

This pumpkin and chickpea harvest salad is warm, savory, and satisfying.

It’s an ideal plant-based meal that celebrates the flavors of autumn.

Fig and Arugula Fall Salad

Sweet figs, peppery arugula, and creamy cheese come together for a salad that feels both rustic and gourmet.

It’s a beautiful way to showcase fresh seasonal figs in autumn.

Ingredients

• 6 fresh figs, halved
• 3 cups arugula
• ¼ cup candied pecans or toasted walnuts
• ¼ cup crumbled feta or goat cheese
• 1 tbsp balsamic glaze
• Dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Pinch of salt and pepper

Instructions

1. Arrange arugula on a serving plate.
2. Top with fresh fig halves, nuts, and cheese crumbles.
3. Whisk olive oil, balsamic vinegar, honey, salt, and pepper until smooth.
4. Drizzle salad with dressing and a light swirl of balsamic glaze for extra richness.

This fig and arugula fall salad is sweet, tangy, and refreshing.

It’s a simple yet elegant dish that pairs well with roasted meats or stands alone as a light meal.

Roasted Cauliflower and Pomegranate Salad

A colorful, nutrient-dense salad featuring caramelized cauliflower florets, bright pomegranate seeds, and a citrusy dressing.

This salad combines crunch, tartness, and warmth for a perfect fall side dish.

Ingredients

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 3 cups mixed greens
• ¼ cup pomegranate seeds
• 2 tbsp toasted pine nuts
• ¼ cup shaved Parmesan (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • ½ tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Toss cauliflower florets in olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes until golden and crisp on the edges.
2. Place mixed greens on a platter and top with roasted cauliflower.
3. Sprinkle pomegranate seeds, pine nuts, and Parmesan shavings.
4. Whisk dressing ingredients until smooth and drizzle over salad before serving.

This roasted cauliflower and pomegranate salad is vibrant, zesty, and full of texture.

It’s a versatile side dish that brings brightness to cozy fall meals.

Sweet Potato and Kale Harvest Salad

A deeply nourishing salad with roasted sweet potatoes, hearty kale, and a tangy vinaigrette.

This dish combines earthy sweetness with leafy greens for a perfect autumn balance.

Ingredients

• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 4 cups chopped kale, stems removed
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• ¼ cup crumbled goat cheese or feta (optional)
• 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. Roast sweet potatoes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes until tender.
2. Massage kale with a drizzle of olive oil and a pinch of salt to soften the leaves.
3. In a large salad bowl, combine kale, roasted sweet potatoes, cranberries, pumpkin seeds, and cheese.
4. Whisk together dressing ingredients and drizzle over the salad.
5. Toss gently and serve warm or at room temperature.

This sweet potato and kale harvest salad is comforting yet light, making it an ideal weeknight dinner or holiday side dish.

Farro and Roasted Grape Autumn Salad

A hearty grain-based salad where nutty farro meets sweet roasted grapes, toasted hazelnuts, and fresh herbs.

It’s unique, flavorful, and ideal for fall gatherings.

Ingredients

• 1 cup farro, cooked
• 1 cup seedless grapes, roasted
• 2 tbsp olive oil
• ½ cup arugula
• ¼ cup toasted hazelnuts, chopped
• 2 tbsp fresh basil, chopped
• ¼ cup shaved Parmesan (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • Pinch of salt and black pepper

Instructions

1. Roast grapes at 400°F (200°C) with a drizzle of olive oil for 10–12 minutes until softened and caramelized.
2. Cook farro according to package instructions, then let cool slightly.
3. In a bowl, combine farro, roasted grapes, arugula, hazelnuts, and basil.
4. Whisk together the dressing until smooth and pour over the salad.
5. Sprinkle with shaved Parmesan before serving.

This farro and roasted grape salad is nutty, sweet, and satisfying.

It’s a sophisticated dish that pairs well with roasted chicken or can stand alone as a vegetarian main.

Apple Cabbage Slaw with Maple Dressing

A crisp and refreshing fall slaw featuring crunchy cabbage, tart apples, and a creamy maple dressing.

It’s a lighter salad that still feels seasonal and festive.

Ingredients

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium apple, thinly sliced
• ½ cup shredded carrots
• 2 tbsp sunflower seeds
• Dressing:
  • 3 tbsp plain Greek yogurt (or dairy-free alternative)
  • 1 tbsp mayonnaise
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • Pinch of salt and pepper

Instructions

1. In a large bowl, combine green cabbage, red cabbage, apple slices, and carrots.
2. In a separate small bowl, whisk together yogurt, mayo, maple syrup, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss well.
4. Sprinkle with sunflower seeds just before serving.

This apple cabbage slaw with maple dressing is crunchy, tangy, and slightly sweet.

It’s a versatile side dish that brightens up hearty fall meals.

Roasted Acorn Squash and Spinach Salad

A cozy autumn salad with roasted acorn squash, baby spinach, and toasted pepitas, brought together by a light maple vinaigrette.

This salad highlights the natural sweetness of squash with a touch of crunch.

Ingredients

• 1 small acorn squash, sliced into half-moons
• 2 tbsp olive oil
• 4 cups baby spinach
• ¼ cup toasted pepitas
• ¼ cup dried cranberries
• ¼ cup crumbled goat cheese (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Pinch of salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Toss acorn squash slices with olive oil, salt, and pepper, then roast for 25 minutes until caramelized and tender.
2. Arrange spinach in a serving bowl and top with roasted squash.
3. Sprinkle with pepitas, cranberries, and goat cheese.
4. Whisk dressing ingredients until smooth, then drizzle over the salad before serving.

This roasted acorn squash and spinach salad is colorful, nutrient-rich, and festive enough for holiday meals while still simple for weeknight dinners.

Brussels Sprout and Apple Slaw

Shredded Brussels sprouts pair beautifully with crisp apples and a tangy mustard dressing in this refreshing fall salad.

It’s crunchy, light, and a healthy seasonal side.

Ingredients

• 3 cups shredded Brussels sprouts
• 1 medium apple, thinly sliced
• ¼ cup toasted almonds, slivered
• 2 tbsp Parmesan shavings (optional)
• Dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Pinch of salt and black pepper

Instructions

1. Shred Brussels sprouts using a food processor or mandoline for thin slices.
2. Toss shredded sprouts with apple slices and toasted almonds.
3. Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until combined.
4. Pour dressing over slaw and toss well.
5. Garnish with Parmesan shavings if desired.

This Brussels sprout and apple slaw is crisp, tangy, and fresh.

It’s a versatile salad that pairs wonderfully with roasted meats or hearty fall entrées.

Roasted Mushroom and Barley Salad

A hearty, earthy fall salad featuring roasted mushrooms, nutty barley, and a garlic herb vinaigrette.

This salad is warm, filling, and perfect for cooler days.

Ingredients

• 1 cup pearl barley, cooked
• 2 cups mixed mushrooms (cremini, shiitake, or button), sliced
• 2 tbsp olive oil
• 3 cups arugula or baby kale
• 2 tbsp fresh parsley, chopped
• ¼ cup walnuts, toasted
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

1. Toss mushrooms with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20 minutes until golden.
2. Cook barley until tender, then let cool slightly.
3. In a salad bowl, combine barley, roasted mushrooms, arugula, parsley, and walnuts.
4. Whisk together the dressing until smooth and pour over the salad.
5. Toss gently and serve warm or at room temperature.

This roasted mushroom and barley salad is earthy, hearty, and full of flavor.

It’s an excellent main course salad or a comforting side for fall dinners.

Caramelized Onion and Pear Salad

A sweet and savory salad that combines caramelized onions, ripe pears, and peppery greens with a tangy vinaigrette.

It’s elegant, comforting, and full of autumn charm.

Ingredients

• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 2 ripe pears, thinly sliced
• 3 cups mixed greens (arugula, spinach, and kale)
• ¼ cup pecans, toasted
• ¼ cup blue cheese or goat cheese (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Pinch of salt and pepper

Instructions

1. Heat olive oil in a skillet, add onions, and cook on medium-low heat for 20–25 minutes until golden and caramelized. Stir in balsamic vinegar.
2. Arrange mixed greens in a salad bowl and top with sliced pears.
3. Add caramelized onions, toasted pecans, and cheese if using.
4. Whisk dressing ingredients together and drizzle over the salad.
5. Toss gently and serve warm or chilled.

This caramelized onion and pear salad is rich, sweet, and slightly tangy.

It’s a wonderful fall starter or side dish that feels gourmet yet simple.

Butternut Squash and Quinoa Power Salad

A nutrient-dense salad featuring roasted butternut squash, protein-packed quinoa, and fresh herbs.

It’s hearty, colorful, and great for meal prep.

Ingredients

• 1 cup quinoa, rinsed and cooked
• 2 cups butternut squash, cubed and roasted
• 3 cups baby kale
• ¼ cup pumpkin seeds
• 2 tbsp dried cranberries
• 2 tbsp feta or vegan cheese (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Pinch of salt and black pepper

Instructions

1. Roast butternut squash cubes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes until caramelized.
2. Cook quinoa and let it cool slightly.
3. In a large bowl, combine quinoa, roasted squash, baby kale, pumpkin seeds, cranberries, and cheese.
4. Whisk dressing ingredients until smooth, then pour over salad.
5. Toss well and serve warm or chilled.

This butternut squash and quinoa salad is hearty, filling, and nourishing.

It’s perfect for healthy fall lunches or as a festive holiday side.

Roasted Carrot and Lentil Salad

A rustic salad with spiced roasted carrots, earthy lentils, and fresh herbs, finished with a zesty lemon dressing.

It’s hearty enough to serve as a main course and loaded with fiber and protein.

Ingredients

• 2 cups carrots, cut into sticks
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp smoked paprika
• 1 cup cooked green or brown lentils
• 2 cups arugula
• 2 tbsp fresh parsley, chopped
• 2 tbsp toasted almonds
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Pinch of salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25 minutes until caramelized.
2. Cook lentils until tender, then drain and cool slightly.
3. In a salad bowl, combine roasted carrots, lentils, arugula, parsley, and almonds.
4. Whisk together the dressing and pour over the salad.
5. Toss gently and serve warm or at room temperature.

This roasted carrot and lentil salad is earthy, hearty, and full of spice.

It’s a satisfying vegetarian dish that celebrates autumn flavors beautifully.

Maple Roasted Delicata Squash Salad

Delicata squash, with its tender edible skin and sweet flavor, is the star of this autumn salad.

Paired with crunchy seeds, tart cranberries, and a maple vinaigrette, it’s both rustic and festive.

Ingredients

• 1 medium delicata squash, halved, seeded, and sliced into rings
• 2 tbsp olive oil
• 3 cups baby arugula
• ¼ cup dried cranberries
• 2 tbsp roasted pumpkin seeds
• ¼ cup crumbled goat cheese (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss delicata squash rings with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Place arugula in a serving bowl and top with roasted squash.
3. Sprinkle cranberries, pumpkin seeds, and goat cheese over the top.
4. Whisk dressing ingredients until smooth and drizzle over the salad before serving.

This maple roasted delicata squash salad is naturally sweet, colorful, and full of seasonal charm—perfect for autumn dinner tables.

Roasted Fennel and Orange Harvest Salad

This bright and refreshing salad features caramelized roasted fennel with juicy orange segments and fresh greens.

It’s a lighter fall option with a lovely balance of sweet and savory.

Ingredients

• 2 fennel bulbs, trimmed and sliced
• 2 tbsp olive oil
• 2 oranges, segmented
• 3 cups mixed greens
• ¼ cup pistachios, toasted
• ¼ cup shaved Parmesan (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • Pinch of salt and black pepper

Instructions

1. Roast fennel slices at 400°F (200°C) with olive oil, salt, and pepper for 25 minutes until golden and tender.
2. Arrange greens on a platter, then add roasted fennel and orange segments.
3. Sprinkle pistachios and Parmesan over the top.
4. Whisk together the dressing and drizzle before serving.

This roasted fennel and orange harvest salad is light yet flavorful, making it a refreshing complement to heavier fall dishes.

Apple, Beet, and Walnut Salad

A colorful salad that brings together earthy roasted beets, crisp apples, and crunchy walnuts, all tied together with a honey mustard vinaigrette.

It’s vibrant, sweet, and full of texture.

Ingredients

• 2 medium beets, roasted and sliced
• 1 medium apple, thinly sliced
• 3 cups baby spinach
• ¼ cup walnuts, toasted
• 2 tbsp goat cheese or feta (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • Pinch of salt and pepper

Instructions

1. Roast beets by wrapping in foil and baking at 400°F (200°C) for 40–50 minutes until tender. Peel and slice.
2. Arrange spinach on a plate, then layer with beets and apple slices.
3. Sprinkle walnuts and cheese over the top.
4. Whisk together dressing ingredients and drizzle before serving.

This apple, beet, and walnut salad is earthy, crisp, and slightly sweet. It’s a vibrant addition to any autumn menu.

Roasted Potato and Green Bean Harvest Salad

A rustic autumn salad featuring crispy roasted potatoes, tender green beans, and a mustardy vinaigrette.

This salad is hearty, savory, and perfect for a cozy fall meal.

Ingredients

• 2 cups baby potatoes, halved
• 2 tbsp olive oil
• 1 cup green beans, trimmed and blanched
• 3 cups mixed greens
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • Salt and black pepper to taste

Instructions

1. Roast baby potatoes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes until golden.
2. Blanch green beans in boiling water for 2 minutes, then plunge into ice water to retain crispness.
3. In a salad bowl, combine roasted potatoes, green beans, mixed greens, red onion, and parsley.
4. Whisk together dressing ingredients and drizzle over salad.
5. Toss gently and serve warm or room temperature.

This roasted potato and green bean salad is filling, rustic, and makes a great side dish for fall dinners or a hearty vegetarian lunch.

Warm Barley and Roasted Root Vegetable Salad

This hearty grain salad features nutty barley and caramelized root vegetables like parsnips and carrots.

It’s cozy, nourishing, and perfect for autumn nights.

Ingredients

• 1 cup pearl barley, cooked
• 1 cup carrots, cubed
• 1 cup parsnips, cubed
• 1 tbsp olive oil
• 3 cups baby kale
• 2 tbsp pumpkin seeds
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Pinch of salt and pepper

Instructions

1. Roast carrots and parsnips with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes until caramelized.
2. Cook barley until tender and let cool slightly.
3. In a large bowl, combine barley, roasted vegetables, and baby kale.
4. Whisk together dressing ingredients and pour over the salad.
5. Toss gently and sprinkle with pumpkin seeds before serving.

This warm barley and roasted root vegetable salad is wholesome and hearty, making it a filling autumn main or side dish.

Kale, Cranberry, and Pecan Salad

A crunchy, festive salad featuring massaged kale, sweet cranberries, and toasted pecans with a zesty lemon-maple dressing.

It’s simple yet full of fall flavors.

Ingredients

• 4 cups chopped kale, stems removed
• ¼ cup dried cranberries
• ¼ cup toasted pecans
• ¼ cup crumbled feta (optional)
• Dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Pinch of salt and black pepper

Instructions

1. Massage kale with a drizzle of olive oil and pinch of salt for 2–3 minutes until softened.
2. Add cranberries, pecans, and feta to the kale.
3. Whisk dressing ingredients until smooth and drizzle over salad.
4. Toss well and serve immediately.

This kale, cranberry, and pecan salad is festive, bright, and full of texture.

It’s a perfect addition to a holiday table or a nourishing weeknight dinner