24 Delicious Fall Potluck Salad Recipes You’ll Love

Fall is the perfect time to bring people together over seasonal flavors and comforting dishes.

Potlucks offer a wonderful opportunity to share the bounty of autumn harvests with friends and family, and salads are an ideal way to showcase fresh produce, hearty grains, and flavorful dressings.

From roasted vegetables and warm grains to sweet fruits and nutty toppings, fall salads can be both nutritious and visually stunning.

In this guide, we’ve gathered 24 fall potluck salad recipes that are perfect for any gathering, whether you want something light and refreshing or hearty and comforting.

These salads feature seasonal favorites like pumpkin, sweet potatoes, apples, cranberries, Brussels sprouts, and more, paired with complementary nuts, cheeses, and dressings.

Each recipe is designed to impress, taste amazing, and celebrate the flavors of fall.

24 Delicious Fall Potluck Salad Recipes You’ll Love

Fall potluck salads are a celebration of the season’s best flavors.

With vibrant colors, diverse textures, and comforting combinations, these 24 recipes ensure your next fall gathering is both delicious and memorable.

Whether you’re hosting or contributing to a potluck, these salads are sure to impress and leave your guests wanting more.

Harvest Apple & Pecan Salad

This vibrant fall potluck salad brings together crisp apples, toasted pecans, dried cranberries, and mixed greens, all tossed in a slightly sweet maple-dijon vinaigrette.

It’s a perfect balance of crunchy, tangy, and nutty flavors that screams autumn.

Ingredients:

• 6 cups mixed greens (spinach, arugula, and baby kale)
• 2 large crisp apples (Granny Smith or Honeycrisp), thinly sliced
• 1 cup toasted pecans
• ½ cup dried cranberries
• ½ cup crumbled feta or goat cheese
• ¼ red onion, thinly sliced

For the Maple-Dijon Vinaigrette:

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Begin by preparing the vinaigrette. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
2. Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Remove and let cool.
3. In a large salad bowl, combine the mixed greens, apple slices, dried cranberries, red onion, and cooled pecans.
4. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients.
5. Sprinkle the crumbled cheese on top just before serving to maintain its texture and flavor.

This salad is a showstopper at any fall potluck, combining seasonal fruits and nuts with a sweet-savory dressing that will delight both the eyes and the palate.

Roasted Butternut Squash & Quinoa Salad

Packed with roasted butternut squash, nutty quinoa, pomegranate seeds, and a hint of warm cinnamon, this salad is hearty, colorful, and full of fall flavors.

It works beautifully as a main dish or a side for your seasonal gatherings.

Ingredients:

• 2 cups cooked quinoa, cooled
• 3 cups peeled and cubed butternut squash
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup pomegranate seeds
• ¼ cup toasted pumpkin seeds
• ¼ cup chopped fresh parsley

For the Dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender and caramelized. Allow to cool slightly.
2. In a large bowl, combine the cooked quinoa, roasted squash, pomegranate seeds, pumpkin seeds, and parsley.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve at room temperature or slightly chilled for optimal flavor.

This quinoa and roasted squash salad offers a warm, comforting taste of fall, perfect for sharing at a potluck or family gathering.

Its balance of textures and flavors will leave everyone asking for seconds.

Warm Brussels Sprout & Bacon Salad

A savory fall salad featuring roasted Brussels sprouts, crispy bacon, toasted walnuts, and a tangy mustard vinaigrette.

This dish is rich, earthy, and has the perfect amount of crunch and bite, ideal for an autumn potluck.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• ½ cup toasted walnuts
• ½ small red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens

For the Mustard Vinaigrette:

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

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
2. In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the vinaigrette.
4. In a large salad bowl, combine roasted Brussels sprouts, bacon, toasted walnuts, red onion, and mixed greens.
5. Drizzle with the mustard vinaigrette and toss gently to combine. Serve warm for the best flavor.

This warm Brussels sprout salad is a hearty and flavorful dish that brings comfort and sophistication to any fall potluck.

Its combination of crisp greens, roasted veggies, and smoky bacon is irresistible.

Autumn Harvest Farro Salad

This hearty farro salad is filled with roasted root vegetables, dried cranberries, toasted almonds, and a tangy citrus dressing.

It’s a perfect make-ahead dish for fall potlucks, offering a chewy, nutty texture and a vibrant mix of flavors.

Ingredients:

• 2 cups cooked farro, cooled
• 1 cup diced carrots
• 1 cup diced parsnips
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries
• ½ cup toasted slivered almonds
• 2 tablespoons chopped fresh parsley

For the Citrus Dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss carrots and parsnips with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized. Let cool slightly.
2. In a large bowl, combine cooked farro, roasted vegetables, dried cranberries, and parsley.
3. In a small bowl, whisk together olive oil, orange juice, Dijon mustard, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat. Sprinkle toasted almonds on top just before serving.

This farro salad is a wholesome, flavorful option for any fall potluck.

Its combination of roasted vegetables, chewy grains, and bright citrus notes makes it satisfying and memorable.

Cranberry Walnut Pasta Salad

A festive fall twist on pasta salad, this dish combines rotini pasta, dried cranberries, crunchy walnuts, creamy cheese, and a maple-mustard dressing.

It’s sweet, tangy, and nutty—a crowd-pleaser at any gathering.

Ingredients:

• 3 cups cooked rotini pasta, cooled
• ½ cup dried cranberries
• ½ cup chopped walnuts, toasted
• ½ cup cubed cheddar or Havarti cheese
• ¼ cup chopped green onions
• 2 tablespoons chopped fresh parsley

For the Maple-Mustard Dressing:

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

Instructions:

1. In a large bowl, combine cooked pasta, dried cranberries, toasted walnuts, cheese, green onions, and parsley.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the pasta salad and toss gently to coat all ingredients.
4. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

This cranberry walnut pasta salad is a playful and festive dish for fall potlucks, with its combination of sweet, nutty, and savory flavors creating a truly delightful bite.

Roasted Beet & Citrus Salad

A visually stunning salad featuring earthy roasted beets, juicy citrus segments, creamy goat cheese, and toasted pistachios.

The bright citrus dressing enhances the fall flavors, making it a perfect centerpiece for your seasonal table.

Ingredients:

• 4 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 oranges, peeled and segmented
• ¼ cup toasted pistachios
• ½ cup crumbled goat cheese
• 4 cups mixed greens

For the Citrus Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Allow to cool slightly.
2. In a large salad bowl, combine roasted beets, orange segments, mixed greens, and pistachios.
3. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper.
4. Drizzle the vinaigrette over the salad and toss gently. Top with crumbled goat cheese just before serving.

This roasted beet and citrus salad is both elegant and full of fall flavors, offering a balance of sweet, tangy, and earthy notes that will impress at any potluck.

Autumn Pear & Arugula Salad

This salad combines the peppery bite of fresh arugula with sweet, juicy pears, candied pecans, and crumbled blue cheese.

A light honey-balsamic dressing ties it all together, creating a sophisticated yet simple fall potluck dish.

Ingredients:

• 5 cups fresh arugula
• 2 ripe pears, thinly sliced
• ½ cup candied pecans
• ¼ cup crumbled blue cheese
• ½ small red onion, thinly sliced

For the Honey-Balsamic Dressing:

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

Instructions:

1. In a large salad bowl, combine arugula, sliced pears, candied pecans, red onion, and 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 evenly.
4. Serve immediately to keep the arugula fresh and crisp.

This pear and arugula salad is a delightful combination of sweet, tangy, and nutty flavors, making it an elegant and refreshing option for any fall potluck.

Sweet Potato & Black Bean Salad

Packed with roasted sweet potatoes, protein-rich black beans, red bell peppers, and a cumin-lime dressing, this salad is hearty, colorful, and full of fall flavor.

It’s perfect for guests who want a filling, healthy option.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• ¼ cup chopped fresh cilantro

For the Cumin-Lime Dressing:

• 3 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized. Let cool slightly.
2. In a large bowl, combine roasted sweet potatoes, black beans, red bell pepper, and chopped cilantro.
3. In a small bowl, whisk together olive oil, lime juice, cumin, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently. Serve warm or at room temperature.

This sweet potato and black bean salad is vibrant, nutritious, and bursting with fall flavors, making it a satisfying choice for a hearty potluck dish.

Autumn Kale & Roasted Apple Salad

A hearty kale salad featuring roasted apples, toasted sunflower seeds, dried cherries, and a creamy tahini dressing.

It’s nutrient-packed, full of texture, and has a slightly sweet and nutty flavor perfect for fall gatherings.

Ingredients:

• 6 cups chopped kale, stems removed
• 2 apples, peeled, cored, and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ¼ cup toasted sunflower seeds
• ½ cup dried cherries

For the Creamy Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoons water (to thin, if needed)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced apples with olive oil, salt, and pepper. Roast for 15–20 minutes until tender and slightly caramelized. Let cool.
2. In a large bowl, combine chopped kale, roasted apples, sunflower seeds, and dried cherries.
3. In a small bowl, whisk together tahini, apple cider vinegar, maple syrup, water, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and massage lightly into the kale to soften it.

This autumn kale and roasted apple salad is a wholesome, flavorful dish that combines sweet, nutty, and earthy flavors, perfect for a fall potluck where healthy and hearty options are appreciated.

Roasted Carrot & Fennel Salad

This autumn salad highlights the natural sweetness of roasted carrots paired with the subtle licorice flavor of fennel, finished with toasted hazelnuts and a tangy orange vinaigrette.

It’s colorful, flavorful, and perfect for fall gatherings.

Ingredients:

• 4 large carrots, peeled and sliced into sticks
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup toasted hazelnuts, roughly chopped
• 2 cups mixed greens

For the Orange Vinaigrette:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss carrots and fennel with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized. Let cool slightly.
2. In a large bowl, combine roasted vegetables with mixed greens and toasted hazelnuts.
3. In a small bowl, whisk together olive oil, orange juice, Dijon mustard, honey, salt, and pepper.
4. Drizzle the vinaigrette over the salad and toss gently to coat.

This roasted carrot and fennel salad balances sweet, savory, and nutty flavors, making it a fresh and elegant addition to any fall potluck.

Autumn Farro & Roasted Beet Salad

A hearty grain-based salad combining nutty farro, earthy roasted beets, tangy goat cheese, and toasted walnuts, finished with a maple-balsamic dressing.

This salad is vibrant, filling, and perfect for a seasonal potluck.

Ingredients:

• 2 cups cooked farro, cooled
• 3 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ cup crumbled goat cheese
• ¼ cup toasted walnuts, chopped
• 2 cups arugula

For the Maple-Balsamic Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Let cool slightly.
2. In a large bowl, combine cooked farro, roasted beets, arugula, and toasted walnuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently. Sprinkle goat cheese on top before serving.

This farro and roasted beet salad is hearty, colorful, and bursting with fall flavors, making it a wholesome choice for a seasonal potluck.

Roasted Butternut Squash & Kale Salad

A robust fall salad featuring roasted butternut squash, sautéed kale, dried cranberries, and pepitas, dressed in a maple-tahini dressing.

It’s a flavorful, nutrient-packed dish that will impress at any fall gathering.

Ingredients:

• 4 cups chopped kale, stems removed
• 3 cups cubed butternut squash
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries
• ¼ cup pepitas, toasted

For the Maple-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons water (to thin, if needed)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Let cool slightly.
2. In a large bowl, massage chopped kale with a small pinch of salt for 1–2 minutes to soften it.
3. Add roasted squash, dried cranberries, and pepitas to the kale.
4. Whisk together tahini, olive oil, maple syrup, apple cider vinegar, water, salt, and pepper. Pour over the salad and toss to combine.

This roasted butternut squash and kale salad is a hearty, flavorful, and colorful fall dish that balances sweet, nutty, and earthy flavors, perfect for sharing at any potluck.

Spiced Pumpkin & Quinoa Salad

This fall salad features roasted pumpkin cubes, protein-rich quinoa, dried cranberries, and a hint of warm spices.

Tossed with a light maple-cider dressing, it’s a cozy, colorful, and satisfying dish for any potluck.

Ingredients:

• 2 cups cooked quinoa, cooled
• 3 cups pumpkin, peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and pepper, to taste
• ½ cup dried cranberries
• ¼ cup toasted pecans
• 2 tablespoons chopped fresh parsley

For the Maple-Cider Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender. Let cool slightly.
2. In a large bowl, combine quinoa, roasted pumpkin, dried cranberries, toasted pecans, and parsley.
3. Whisk together olive oil, apple cider, maple syrup, salt, and pepper. Pour over the salad and toss gently.
4. Serve at room temperature or slightly chilled.

This spiced pumpkin and quinoa salad delivers the comforting flavors of fall with a perfect balance of sweet, nutty, and earthy elements, making it a standout at any potluck.

Roasted Sweet Potato & Apple Salad

A sweet and savory fall salad that combines roasted sweet potatoes, crisp apples, toasted walnuts, and arugula, tossed in a tangy apple-cider vinaigrette.

It’s hearty, colorful, and perfect for a seasonal gathering.

Ingredients:

• 3 cups roasted sweet potatoes, cubed
• 2 apples, diced
• 4 cups arugula or mixed greens
• ¼ cup toasted walnuts
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Apple-Cider Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Let cool slightly.
2. In a large bowl, combine roasted sweet potatoes, diced apples, arugula, and toasted walnuts.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Drizzle over the salad and toss gently.

This roasted sweet potato and apple salad is a flavorful, seasonal dish that pairs sweet and savory elements perfectly, making it ideal for a fall potluck.

Pomegranate & Roasted Brussels Sprouts Salad

A bold fall salad featuring roasted Brussels sprouts, sweet pomegranate seeds, toasted almonds, and feta cheese, tossed with a tangy lemon-honey dressing.

Its vibrant colors and flavors make it a true showstopper.

Ingredients:

• 1 pound Brussels sprouts, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ cup pomegranate seeds
• ¼ cup toasted almonds, chopped
• ¼ cup crumbled feta cheese
• 4 cups mixed greens

For the Lemon-Honey Dressing:

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

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender. Let cool slightly.
2. In a large bowl, combine roasted Brussels sprouts, mixed greens, pomegranate seeds, and toasted almonds.
3. Whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Sprinkle crumbled feta on top before serving.

This pomegranate and roasted Brussels sprouts salad is a vibrant, flavorful fall dish that combines sweet, tangy, and earthy notes, perfect for impressing guests at a potluck.

Roasted Fig & Arugula Salad

This elegant fall salad features sweet roasted figs, peppery arugula, toasted walnuts, and crumbled goat cheese, all drizzled with a balsamic-honey vinaigrette.

Its combination of flavors and textures makes it a sophisticated choice for a potluck.

Ingredients:

• 5 cups fresh arugula
• 6–8 fresh figs, halved
• ¼ cup toasted walnuts
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Balsamic-Honey Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Arrange fig halves on a baking sheet, drizzle with a little olive oil, and roast for 8–10 minutes until soft and caramelized.
2. In a large bowl, combine arugula, roasted figs, and toasted walnuts.
3. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle over the salad and toss gently.
4. Sprinkle crumbled goat cheese on top before serving.

The roasted fig and arugula salad is a perfect balance of sweet, tangy, and nutty flavors, offering a luxurious fall dish that will impress at any potluck.

Spiced Pear & Pomegranate Salad

A vibrant autumn salad combining sliced pears, juicy pomegranate seeds, toasted pecans, and baby spinach, dressed in a warm spiced honey vinaigrette.

It’s sweet, tart, and perfect for a seasonal gathering.

Ingredients:

• 5 cups baby spinach
• 2 ripe pears, sliced
• ½ cup pomegranate seeds
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Spiced Honey Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, cinnamon, ginger, salt, and pepper.
2. In a large salad bowl, combine baby spinach, sliced pears, pomegranate seeds, and toasted pecans.
3. Drizzle the spiced honey vinaigrette over the salad and toss gently to coat.

This spiced pear and pomegranate salad is a festive, colorful, and flavorful addition to any fall potluck, combining seasonal fruits with a warm, aromatic dressing.

Roasted Pumpkin & Feta Salad

A hearty salad featuring roasted pumpkin, mixed greens, crumbled feta, toasted pumpkin seeds, and a maple-lemon dressing.

Its combination of sweet, savory, and nutty flavors makes it ideal for fall gatherings.

Ingredients:

• 4 cups mixed greens
• 3 cups cubed roasted pumpkin
• ¼ cup crumbled feta cheese
• ¼ cup toasted pumpkin seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Maple-Lemon Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Let cool slightly.
2. In a large bowl, combine mixed greens, roasted pumpkin, toasted pumpkin seeds, and feta.
3. Whisk together olive oil, lemon juice, maple syrup, salt, and pepper. Drizzle over the salad and toss gently.

This roasted pumpkin and feta salad is a vibrant, hearty, and flavorful dish, bringing the taste of fall to any potluck or seasonal gathering.

Roasted Cauliflower & Pomegranate Salad

This fall salad features roasted cauliflower, tangy pomegranate seeds, toasted almonds, and baby spinach, tossed in a lemon-tahini dressing.

The combination of earthy, nutty, and tart flavors makes it a unique and satisfying potluck dish.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups baby spinach
• ½ cup pomegranate seeds
• ¼ cup toasted almonds, chopped

For the Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 2 tablespoons water (to thin, if needed)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender. Let cool slightly.
2. In a large bowl, combine roasted cauliflower, baby spinach, pomegranate seeds, and toasted almonds.
3. Whisk together tahini, olive oil, lemon juice, honey, water, salt, and pepper. Drizzle over the salad and toss gently.

This roasted cauliflower and pomegranate salad is a flavorful and visually striking dish, offering a perfect balance of textures and fall flavors for a potluck.

Warm Spiced Pumpkin & Chickpea Salad

A warm, hearty salad featuring roasted pumpkin, spiced chickpeas, red onion, and arugula, drizzled with a cumin-maple dressing.

It’s satisfying, flavorful, and perfect for cooler fall gatherings.

Ingredients:

• 3 cups cubed pumpkin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, thinly sliced
• 4 cups arugula
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ¼ teaspoon paprika
• Salt and pepper, to taste

For the Cumin-Maple Dressing:

• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• ½ teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes and chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large bowl, combine roasted pumpkin and chickpeas with arugula and sliced red onion.
3. Whisk together olive oil, maple syrup, apple cider vinegar, cumin, salt, and pepper. Drizzle over the salad and toss gently.

This warm spiced pumpkin and chickpea salad is hearty, flavorful, and perfect for fall potlucks, offering a satisfying combination of roasted vegetables and warming spices.

Roasted Sweet Potato & Spiced Cranberry Salad

A colorful fall salad featuring roasted sweet potatoes, spiced cranberries, toasted pecans, and baby kale, finished with a maple-Dijon dressing.

It’s sweet, savory, and perfectly seasonal.

Ingredients:

• 3 cups cubed roasted sweet potatoes
• 4 cups baby kale
• ½ cup dried cranberries
• ¼ teaspoon ground cinnamon
• ¼ cup toasted pecans
• Salt and pepper, to taste

For the Maple-Dijon Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, pepper, and cinnamon. Roast for 25–30 minutes until tender. Let cool slightly.
2. In a large bowl, combine roasted sweet potatoes, baby kale, spiced cranberries, and toasted pecans.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Drizzle over the salad and toss gently.

This roasted sweet potato and spiced cranberry salad is vibrant, flavorful, and perfect for fall potlucks, combining sweet, nutty, and earthy notes for a crowd-pleasing dish.

Roasted Fig & Pomegranate Molasses Salad

This sophisticated fall salad features roasted figs, pomegranate seeds, arugula, and toasted pistachios, drizzled with tangy pomegranate molasses.

Its sweet, tart, and nutty flavors make it a showstopper for potlucks.

Ingredients:

• 5 cups fresh arugula
• 6–8 fresh figs, halved
• ½ cup pomegranate seeds
• ¼ cup toasted pistachios, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Dressing:

• 2 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Arrange fig halves on a baking sheet, drizzle with olive oil, and roast for 8–10 minutes until caramelized.
2. In a large bowl, combine arugula, roasted figs, pomegranate seeds, and pistachios.
3. Whisk together pomegranate molasses, olive oil, honey, salt, and pepper. Drizzle over the salad and toss gently.

The roasted fig and pomegranate molasses salad is visually stunning and perfectly balanced in flavor, making it an elegant fall potluck dish

Spiced Roasted Pumpkin & Pear Salad

A warm and hearty fall salad featuring spiced roasted pumpkin, sliced pears, toasted pecans, and baby spinach, dressed with a maple-cider vinaigrette.

It combines sweet, savory, and aromatic flavors for an unforgettable seasonal dish.

Ingredients:

• 3 cups cubed pumpkin
• 2 ripe pears, sliced
• 4 cups baby spinach
• ¼ cup toasted pecans
• 1 tablespoon olive oil
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste

For the Maple-Cider Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large bowl, combine roasted pumpkin, sliced pears, baby spinach, and toasted pecans.
3. Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Drizzle over the salad and toss gently.

This spiced roasted pumpkin and pear salad is warm, flavorful, and full of autumnal charm, making it a standout dish at any fall potluck.

Roasted Cauliflower & Apple Salad with Tahini Dressing

A unique fall salad combining roasted cauliflower, crisp apple slices, toasted sunflower seeds, and mixed greens, tossed in a creamy tahini-lemon dressing.

The balance of savory, sweet, and nutty flavors makes it a crowd-pleaser.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 apples, thinly sliced
• 4 cups mixed greens
• ¼ cup toasted sunflower seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Tahini-Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 2 tablespoons water (to thin, if needed)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender. Let cool slightly.
2. In a large bowl, combine roasted cauliflower, apple slices, mixed greens, and sunflower seeds.
3. Whisk together tahini, olive oil, lemon juice, honey, water, salt, and pepper. Drizzle over the salad and toss gently.

This roasted cauliflower and apple salad offers a creative, flavorful combination of textures and tastes, making it a perfect addition to any fall potluck spread