22 Flavorful Fall Italian Salad Recipes for Every Meal

Fall is the season of vibrant colors, cozy flavors, and hearty ingredients.

While warm soups and roasted dishes often take center stage, fresh salads deserve their moment too—especially when inspired by classic Italian flavors.

From roasted vegetables and seasonal fruits to nutty cheeses and tangy dressings, Italian salads in autumn bring both comfort and elegance to your table. In this article, we’ve compiled 22 fall Italian salad recipes that are perfect as starters, side dishes, or even light main courses.

These salads feature seasonal produce like squash, beets, apples, pears, and hearty greens like arugula and radicchio.

Whether you’re planning a holiday feast or a simple weeknight dinner, these recipes are full of bold flavors, textures, and autumnal charm.

22 Flavorful Fall Italian Salad Recipes for Every Meal

These 22 fall Italian salad recipes are a celebration of the season’s best ingredients, combining vibrant colors, contrasting textures, and bold flavors.

They’re versatile enough to be served as appetizers, sides, or even main dishes.

By incorporating seasonal produce and classic Italian ingredients, you can enjoy healthy, fresh, and flavorful salads that bring warmth and elegance to your fall table.

Whether you prefer sweet and fruity combinations, hearty roasted vegetables, or creamy cheeses with a touch of bitterness, there’s a recipe here for every palate.

Add these salads to your fall menu and experience the perfect balance of tradition and seasonal flair.

Autumn Harvest Panzanella Salad

This Autumn Harvest Panzanella Salad is a comforting twist on the traditional Italian bread salad.

Packed with roasted butternut squash, crisp apples, crunchy toasted bread cubes, and a tangy balsamic dressing, it’s the perfect fall side dish or light main course.

The warm roasted flavors contrast beautifully with the fresh, crisp vegetables.

Ingredients:

• 3 cups cubed day-old rustic Italian bread
• 2 tablespoons olive oil
• 2 cups roasted butternut squash cubes
• 1 red apple, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup pitted Kalamata olives
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup shaved Parmesan cheese

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon olive oil and spread on a baking sheet. Toast for 10–12 minutes until golden and crispy.
2. In a large bowl, combine roasted butternut squash, apple slices, cherry tomatoes, red onion, olives, and fresh herbs.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and gently toss to combine. Add toasted bread cubes and toss again just before serving.
5. Sprinkle with shaved Parmesan cheese and serve immediately.

This salad is a delightful balance of sweet, savory, and tangy flavors.

The roasted squash and crisp apples give it a distinct fall touch while the crispy bread makes it comforting and hearty.

Roasted Pear and Arugula Italian Salad

A sophisticated salad that highlights the flavors of fall with roasted pears, walnuts, and Gorgonzola over a bed of fresh arugula.

A light lemon-olive oil dressing ties it all together, making this salad elegant enough for a holiday table yet simple enough for weeknight dining.

Ingredients:

• 4 cups fresh arugula
• 2 ripe pears, cored and sliced
• 1 tablespoon olive oil
• 1/2 cup toasted walnuts
• 1/3 cup crumbled Gorgonzola cheese
• 1/4 cup pomegranate seeds (optional, for garnish)

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil and roast for 15–20 minutes until tender and slightly caramelized.
2. In a large bowl, arrange the arugula. Top with roasted pears, toasted walnuts, and crumbled Gorgonzola.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Sprinkle pomegranate seeds over the top for a festive finish. Serve immediately.

This Roasted Pear and Arugula Salad offers a perfect combination of peppery greens, sweet caramelized fruit, and creamy cheese, creating a flavor profile that is quintessentially fall and unmistakably Italian.

Autumn Caprese Salad with Roasted Red Peppers

A seasonal take on the classic Caprese salad, this version incorporates roasted red peppers, heirloom tomatoes, and fresh mozzarella, finished with a drizzle of basil pesto.

This salad is vibrant, colorful, and packed with the earthy, sweet flavors of fall vegetables.

Ingredients:

• 3 large heirloom tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 2 roasted red bell peppers, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons basil pesto
• 1 tablespoon balsamic glaze
• Salt and pepper to taste
• 1 tablespoon extra-virgin olive oil

Instructions:

1. Arrange tomato slices, mozzarella slices, and roasted red pepper slices alternately on a serving platter.
2. Tuck fresh basil leaves between the layers for a pop of color and aroma.
3. Drizzle with basil pesto and balsamic glaze. Add a light sprinkle of salt and pepper, then finish with a touch of olive oil.
4. Serve immediately at room temperature to enjoy the full flavors of the ingredients.

This Autumn Caprese Salad combines the sweet richness of roasted peppers with the creaminess of mozzarella and the aromatic punch of basil pesto, offering a simple yet elegant salad perfect for fall gatherings or as a light Italian-inspired meal.

Roasted Fennel and Orange Italian Salad

This Roasted Fennel and Orange Salad is a crisp, citrusy delight that highlights the sweet anise flavor of fennel with juicy oranges and peppery arugula.

Finished with shaved Parmesan and a light citrus vinaigrette, it’s refreshing yet hearty enough for fall.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 2 tablespoons olive oil
• 4 cups arugula
• 2 oranges, peeled and segmented
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil and roast for 20 minutes until caramelized and tender.
2. In a large bowl, combine arugula, roasted fennel, and orange segments.
3. Whisk together dressing ingredients and drizzle over the salad.
4. Toss gently and top with shaved Parmesan and toasted pine nuts. Serve immediately.

The sweet roasted fennel pairs perfectly with juicy oranges and nutty pine nuts, making this salad a sophisticated, flavor-packed fall Italian dish.

Butternut Squash and Farro Italian Salad

This hearty salad combines roasted butternut squash with nutty farro, dried cranberries, and tangy goat cheese.

It’s dressed in a simple balsamic vinaigrette, making it a satisfying fall main or side dish with a rustic Italian flair.

Ingredients:

• 1 cup farro, cooked according to package instructions
• 2 cups butternut squash, cubed and roasted
• 1/3 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped fresh sage
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Roast butternut squash cubes at 400°F (200°C) for 25–30 minutes until tender.
2. In a large bowl, combine cooked farro, roasted squash, dried cranberries, and sage.
3. Whisk together olive oil, balsamic vinegar, Dijon mustard, and honey to create the dressing. Pour over the salad and toss gently.
4. Sprinkle with crumbled goat cheese just before serving.

This Butternut Squash and Farro Salad offers a warm, earthy, and slightly sweet profile perfect for autumn, balancing rustic grains with creamy goat cheese and flavorful roasted vegetables.

Radicchio, Fennel, and Apple Italian Salad

A beautiful fall salad combining the slightly bitter radicchio with crisp fennel, sweet apples, and toasted almonds.

Lightly dressed with a lemon-olive oil vinaigrette, this salad is refreshing, colorful, and full of Italian-inspired flavors.

Ingredients:

• 2 cups radicchio, chopped
• 1 fennel bulb, thinly sliced
• 1 red apple, thinly sliced
• 1/4 cup toasted almonds
• 1/4 cup shaved Parmesan cheese

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine radicchio, fennel, and apple slices.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients.
4. Top with toasted almonds and shaved Parmesan before serving.

The combination of bitter radicchio, crisp fennel, and sweet apple makes this salad a perfectly balanced fall Italian dish, with texture, flavor, and color that impresses any table.

Roasted Beet and Burrata Italian Salad

This vibrant salad features earthy roasted beets paired with creamy burrata, crunchy walnuts, and fresh arugula.

A drizzle of balsamic reduction enhances the natural sweetness of the beets, creating a visually stunning and flavor-packed fall Italian salad.

Ingredients:

• 3 medium beets, roasted, peeled, and sliced
• 4 cups fresh arugula
• 8 oz burrata cheese
• 1/4 cup toasted walnuts
• 2 tablespoons balsamic reduction
• Salt and pepper to taste
• 1 tablespoon extra-virgin olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–50 minutes until tender. Allow to cool, then peel and slice.
2. Arrange arugula on a serving platter. Top with roasted beet slices and burrata.
3. Sprinkle with toasted walnuts and season with salt and pepper.
4. Drizzle with olive oil and balsamic reduction just before serving.

The combination of creamy burrata and sweet roasted beets with the peppery bite of arugula makes this salad an elegant, hearty choice for fall gatherings.

Autumn Italian Antipasto Salad

A rustic Italian antipasto salad perfect for fall, featuring roasted red peppers, artichoke hearts, salami, olives, and mixed greens.

Tossed in a zesty Italian vinaigrette, it’s a satisfying, colorful salad that works as a starter or a light main course.

Ingredients:

• 4 cups mixed greens
• 1 cup roasted red peppers, sliced
• 1 cup marinated artichoke hearts, halved
• 1/2 cup sliced salami
• 1/2 cup Kalamata olives
• 1/4 cup shaved Parmesan cheese

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, roasted red peppers, artichoke hearts, salami, and olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently.
4. Garnish with shaved Parmesan cheese before serving.

This Autumn Antipasto Salad is a bold and colorful combination of flavors and textures, perfect for showcasing Italian ingredients during the fall season.

Warm Spinach and Mushroom Italian Salad

This salad features sautéed mushrooms and caramelized onions served over fresh spinach with toasted pine nuts and shaved Parmesan.

Warmed with a balsamic vinaigrette, it’s an earthy and cozy Italian salad ideal for chilly fall evenings.

Ingredients:

• 4 cups fresh spinach
• 2 cups mixed mushrooms, sliced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan cheese
• Salt and pepper to taste

For the dressing:

• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté mushrooms and onions until tender and caramelized, about 8–10 minutes.
2. In a large bowl, place fresh spinach. Top with warm mushrooms and onions.
3. Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Drizzle over the salad and toss gently.
4. Garnish with toasted pine nuts and shaved Parmesan before serving.

The combination of warm mushrooms and caramelized onions with fresh spinach creates a comforting yet elegant fall Italian salad with deep, earthy flavors.

Roasted Pumpkin and Ricotta Salad

This salad highlights the sweetness of roasted pumpkin paired with creamy ricotta, toasted hazelnuts, and peppery arugula.

A drizzle of honey and balsamic vinaigrette adds a balanced touch, making it an irresistible fall Italian salad.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 2 tablespoons olive oil
• 4 cups arugula
• 1/2 cup ricotta cheese
• 1/4 cup toasted hazelnuts
• 1 tablespoon honey
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon 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 slightly caramelized.
2. Arrange arugula on a serving platter. Top with roasted pumpkin and dollops of ricotta cheese.
3. Sprinkle toasted hazelnuts over the salad.
4. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Drizzle over the salad and finish with a touch of honey.

This Roasted Pumpkin and Ricotta Salad combines sweet, creamy, and nutty flavors for a comforting yet elegant fall Italian dish.

Fall Italian Kale and White Bean Salad

A hearty salad combining tender kale, creamy white beans, roasted cherry tomatoes, and shaved Parmesan.

Tossed in a garlicky lemon dressing, it’s a nutrient-packed Italian-inspired salad perfect for autumn.

Ingredients:

• 4 cups chopped kale, stems removed
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup roasted cherry tomatoes
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons toasted sunflower seeds

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced garlic
• Salt and pepper to taste

Instructions:

1. Massage chopped kale with a pinch of salt for 2–3 minutes until slightly tender.
2. In a large bowl, combine kale, white beans, and roasted cherry tomatoes.
3. Whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over salad and toss to combine.
4. Garnish with shaved Parmesan and toasted sunflower seeds before serving.

This Fall Kale and White Bean Salad is hearty, flavorful, and packed with autumn colors and textures, making it a perfect Italian-inspired salad for cooler days.

Roasted Brussels Sprouts and Pancetta Salad

This warm fall salad features caramelized roasted Brussels sprouts with crispy pancetta, dried cranberries, and Parmesan.

A simple balsamic vinaigrette ties it all together, creating a savory-sweet Italian-inspired dish.

Ingredients:

• 4 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 3 oz pancetta, diced
• 1/4 cup dried cranberries
• 1/4 cup shaved Parmesan cheese
• Salt and pepper to taste

For the dressing:

• 2 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 Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. In a skillet, cook pancetta over medium heat until crispy. Drain excess fat.
3. In a large bowl, combine roasted Brussels sprouts, pancetta, and dried cranberries.
4. Whisk together balsamic vinegar, olive oil, honey, salt, and pepper. Drizzle over the salad and toss gently.
5. Top with shaved Parmesan before serving.

This Roasted Brussels Sprouts and Pancetta Salad is the perfect balance of savory, sweet, and nutty flavors, making it a quintessential Italian-inspired fall dish.

Fennel, Apple, and Pecorino Salad

This crisp salad combines the subtle anise flavor of fennel with sweet, tart apples and the salty richness of Pecorino cheese.

Toasted walnuts add crunch, and a light lemon-olive oil dressing enhances all the flavors for a fresh yet hearty fall Italian salad.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 1 red apple, thinly sliced
• 1/4 cup toasted walnuts
• 1/4 cup shaved Pecorino Romano
• 4 cups mixed greens (arugula and radicchio)

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine fennel, apple slices, and mixed greens.
2. Whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the salad and toss gently.
3. Sprinkle with toasted walnuts and shaved Pecorino before serving.

This Fennel, Apple, and Pecorino Salad offers a crisp, slightly sweet, and salty flavor profile that is perfect for a refreshing fall Italian-inspired dish.

Roasted Cauliflower and Chickpea Italian Salad

A hearty fall salad with roasted cauliflower, chickpeas, and sun-dried tomatoes on a bed of baby spinach.

Tossed with a tangy lemon and herb dressing, it’s a filling and flavorful Italian-inspired salad suitable for lunch or as a side dish.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup cooked chickpeas
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups baby spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup shaved Parmesan cheese

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, and roast for 20–25 minutes until golden and tender.
2. In a large bowl, combine roasted cauliflower, chickpeas, sun-dried tomatoes, and baby spinach.
3. Whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper. Drizzle over the salad and toss to combine.
4. Garnish with shaved Parmesan before serving.

This Roasted Cauliflower and Chickpea Salad is hearty, nutritious, and packed with savory, tangy, and nutty flavors—an ideal fall Italian-inspired option.

Italian Roasted Carrot and Farro Salad

This fall salad features sweet roasted carrots, nutty farro, and a blend of Italian herbs.

Finished with a lemon-garlic vinaigrette and shaved Parmesan, it’s an earthy, satisfying, and colorful Italian salad perfect for autumn.

Ingredients:

• 2 cups roasted carrots, sliced
• 1 cup cooked farro
• 1/4 cup toasted pine nuts
• 4 cups mixed greens
• 1/4 cup shaved Parmesan cheese
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a large bowl, combine roasted carrots, cooked farro, and mixed greens.
3. Whisk together olive oil, lemon juice, garlic, thyme, salt, and pepper. Drizzle over the salad and toss gently.
4. Top with toasted pine nuts and shaved Parmesan before serving.

This Italian Roasted Carrot and Farro Salad is a wholesome and flavorful fall dish, balancing sweet roasted vegetables with nutty grains and aromatic herbs.

Roasted Sweet Potato and Arugula Salad

This salad combines the natural sweetness of roasted sweet potatoes with peppery arugula, toasted pumpkin seeds, and crumbled feta.

Finished with a tangy balsamic and mustard vinaigrette, it’s hearty, colorful, and full of autumn flavors.

Ingredients:

• 2 cups roasted sweet potatoes, cubed
• 4 cups arugula
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 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 caramelized.
2. In a large bowl, combine arugula and roasted sweet potatoes.
3. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Top with toasted pumpkin seeds and crumbled feta before serving.

The combination of sweet roasted potatoes and tangy feta makes this salad a comforting yet elegant fall Italian-inspired dish.

Italian Roasted Beet and Arugula Salad with Oranges

This salad features earthy roasted beets, sweet orange segments, peppery arugula, and toasted pistachios.

A light citrus vinaigrette brings all the flavors together for a refreshing and colorful fall Italian salad.

Ingredients:

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

For the dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Roast beets for 45–50 minutes until tender. Peel and slice once cooled.
2. In a large bowl, combine arugula, roasted beets, and orange segments.
3. Whisk together olive oil, orange juice, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Top with toasted pistachios and crumbled goat cheese before serving.

This Roasted Beet and Orange Salad balances earthy, sweet, and nutty flavors, creating a vibrant and satisfying fall Italian salad.

Warm Italian Lentil and Roasted Veggie Salad

This warm salad features tender lentils, roasted autumn vegetables like zucchini and bell peppers, and fresh herbs.

Tossed with a garlic-lemon vinaigrette, it’s a protein-packed, flavorful fall Italian-inspired salad.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 cups roasted zucchini and bell peppers
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons shaved Parmesan cheese
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced garlic
• Salt and pepper to taste

Instructions:

1. Roast zucchini and bell peppers at 400°F (200°C) for 20–25 minutes until tender.
2. In a large bowl, combine cooked lentils and roasted vegetables.
3. Whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over the salad and toss gently.
4. Garnish with fresh parsley, basil, and shaved Parmesan before serving.

This Warm Lentil and Roasted Veggie Salad is hearty, nutritious, and full of Italian flavors, making it a perfect autumn meal or side dish.

Roasted Fennel, Carrot, and Orange Salad

This salad combines the sweet flavors of roasted carrots and fennel with juicy orange segments and toasted almonds.

Finished with a light citrus vinaigrette, it’s a refreshing yet earthy fall Italian-inspired dish.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 2 cups carrots, peeled and sliced
• 2 oranges, peeled and segmented
• 1/4 cup toasted almonds
• 4 cups mixed greens (arugula, radicchio, or spinach)
• Salt and pepper to taste

For the dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel and carrot slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. In a large bowl, combine roasted vegetables with orange segments and mixed greens.
3. Whisk together olive oil, orange juice, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Top with toasted almonds before serving.

The sweetness of roasted carrots and fennel paired with citrusy orange and crunchy almonds makes this salad a vibrant and flavorful fall Italian option.

Italian Roasted Cauliflower and Arugula Salad

This hearty fall salad combines roasted cauliflower with peppery arugula, sun-dried tomatoes, and shaved Parmesan.

Tossed with a tangy balsamic vinaigrette, it’s an earthy, savory Italian-inspired salad perfect for autumn.

Ingredients:

• 1 head cauliflower, cut into florets
• 4 cups arugula
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 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, arugula, and sun-dried tomatoes.
3. Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Drizzle over the salad and toss gently.
4. Top with shaved Parmesan before serving.

This Roasted Cauliflower and Arugula Salad offers earthy, nutty, and tangy flavors that make it a satisfying Italian-inspired salad for fall.

Autumn Italian Broccoli and Walnut Salad

This salad features lightly roasted broccoli florets, crunchy walnuts, sweet roasted red peppers, and fresh arugula.

A simple lemon and olive oil dressing highlights the natural flavors, making it a crisp and hearty fall Italian salad.

Ingredients:

• 3 cups broccoli florets
• 2 tablespoons olive oil
• 4 cups arugula
• 1/4 cup roasted red peppers, sliced
• 1/4 cup toasted walnuts
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Roast for 15–20 minutes until tender and slightly golden.
2. In a large bowl, combine roasted broccoli, arugula, and roasted red peppers.
3. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Drizzle over the salad and toss gently.
4. Top with toasted walnuts before serving.

This Autumn Italian Broccoli and Walnut Salad is a flavorful combination of roasted vegetables, fresh greens, and crunchy nuts, perfect for a nutritious and hearty fall dish.

Roasted Pear, Radicchio, and Gorgonzola Salad

This elegant fall salad combines sweet roasted pears with the slightly bitter flavor of radicchio, creamy Gorgonzola cheese, and toasted pecans.

Finished with a honey-balsamic dressing, it’s a perfect balance of sweet, tangy, and savory Italian flavors.

Ingredients:

• 2 ripe pears, peeled, cored, and sliced
• 3 cups radicchio, chopped
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, salt, and pepper, then roast for 15–20 minutes until tender and caramelized.
2. In a large bowl, combine radicchio, roasted pears, Gorgonzola, and toasted pecans.
3. Whisk together balsamic vinegar, honey, olive oil, salt, and pepper. Drizzle over the salad and toss gently.
4. Serve immediately while the pears are warm.

This Roasted Pear, Radicchio, and Gorgonzola Salad delivers a perfect harmony of flavors—sweet, bitter, creamy, and nutty—making it a standout fall Italian-inspired salad