21 Delicious Fall Salad Dressing Recipes You Need This Season

Autumn is a season of rich flavors, cozy aromas, and vibrant colors—and your salads should reflect that.

While fresh greens, roasted vegetables, and seasonal fruits set the stage, a delicious dressing brings everything together.

From sweet maple vinaigrettes to nutty pumpkin seed oils and creamy roasted garlic blends, fall salad dressings can transform even the simplest salad into a comforting, gourmet experience.

In this article, we’ve compiled 21 fall salad dressing recipes that range from tangy and sweet to creamy and savory, each designed to highlight the best flavors of the season.

Whether you’re cooking for a weeknight meal or hosting a festive dinner, these dressings will add warmth, depth, and autumnal charm to your table.

21 Delicious Fall Salad Dressing Recipes You Need This Season

Fall is the perfect time to experiment with bold, seasonal flavors, and your salad dressings are no exception.

These 21 fall salad dressing recipes showcase the best of autumn—from the sweetness of maple and roasted vegetables to the nuttiness of pumpkin seeds and pecans, and the warmth of sage, cinnamon, and roasted garlic.

Try a few, mix and match with your favorite fall greens and roasted veggies, and watch your salads transform into comforting, colorful, and flavorful dishes that celebrate the season.

With these dressings in your arsenal, every salad can feel like a festive autumn feast.

Maple Dijon Vinaigrette

This Maple Dijon Vinaigrette is the perfect balance of sweet and tangy, bringing the warm flavors of autumn to your salads.

The richness of pure maple syrup complements the sharpness of Dijon mustard, while apple cider vinegar adds a bright, tangy note.

Ideal for drizzling over roasted vegetable or mixed green salads.

Ingredients:

• ¼ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt
• Optional: 1 teaspoon finely chopped fresh thyme

Instructions:

1. In a small mixing bowl or jar, whisk together the apple cider vinegar, maple syrup, and Dijon mustard until fully combined.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
3. Add salt, pepper, and thyme, whisking again to combine. Taste and adjust seasoning as needed.
4. Store in an airtight container in the refrigerator for up to one week. Shake well before using.

This dressing provides a sweet-savory touch to any fall salad, from roasted root vegetables to crisp autumn greens.

The maple syrup adds depth without overpowering, making it a versatile favorite for the season.

Creamy Apple Cider Poppy Seed Dressing

This creamy dressing has a light, fruity sweetness paired with a subtle poppy seed crunch.

The tartness of apple cider vinegar blends perfectly with Greek yogurt and honey, creating a luscious dressing that elevates crisp apples, walnuts, and leafy greens.

Ingredients:

• ½ cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil
• 1 tablespoon poppy seeds
• ¼ teaspoon ground cinnamon
• Pinch of salt and black pepper

Instructions:

1. In a medium bowl, whisk together Greek yogurt, apple cider vinegar, honey, and olive oil until smooth.
2. Stir in poppy seeds, cinnamon, salt, and pepper until well combined.
3. Taste and adjust sweetness or seasoning to your preference.
4. Refrigerate in an airtight container for up to 5 days. Shake or stir before serving.

This creamy, lightly sweet dressing turns any salad into a comforting fall experience.

It pairs wonderfully with seasonal ingredients like roasted squash, pears, and toasted pecans, making it a seasonal staple.

Roasted Garlic and Sage Dressing

This savory dressing is infused with roasted garlic and fresh sage, giving it a deep, earthy flavor perfect for fall salads.

The combination of olive oil and white wine vinegar creates a smooth base that complements hearty greens and roasted vegetables.

Ingredients:

• ¼ cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 2 cloves garlic, roasted until soft
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Salt and pepper to taste

Instructions:

1. Roast the garlic cloves until golden and soft. Allow them to cool slightly.
2. In a blender or food processor, combine roasted garlic, olive oil, white wine vinegar, Dijon mustard, honey, sage, salt, and pepper. Blend until smooth.
3. Taste and adjust salt, pepper, or honey as needed.
4. Pour over your salad immediately, or store in a sealed container in the refrigerator for up to a week.

This dressing brings the cozy flavors of fall right to your plate.

The roasted garlic and sage add warmth and depth, making it ideal for salads featuring roasted vegetables, grains, or even roasted chicken.

Pumpkin Spice Vinaigrette

This Pumpkin Spice Vinaigrette is a sweet and savory dressing that captures the essence of fall in every bite.

The natural sweetness of pumpkin puree combined with apple cider vinegar and warm spices makes it perfect for drizzling over spinach, kale, or roasted vegetable salads.

Ingredients:

• 3 tablespoons pumpkin puree
• ¼ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Salt and black pepper to taste

Instructions:

1. In a small bowl, whisk together pumpkin puree, apple cider vinegar, and maple syrup until smooth.
2. Slowly whisk in olive oil until the dressing is well emulsified.
3. Add cinnamon, nutmeg, ginger, salt, and pepper. Mix thoroughly.
4. Adjust seasoning and sweetness to taste. Store in the refrigerator for up to 5 days. Shake well before serving.

This creamy, spiced vinaigrette adds a warm, cozy flavor to any fall salad.

It pairs beautifully with roasted squash, nuts, and dried cranberries, bringing autumnal comfort to your plate.

Cranberry Orange Dressing

Bright and tangy, this Cranberry Orange Dressing combines the tartness of fresh cranberries with the citrusy sweetness of orange.

It’s a refreshing fall option that pairs well with mixed greens, roasted vegetables, or a simple spinach salad.

Ingredients:

• ¼ cup fresh or frozen cranberries
• ¼ cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a blender, combine cranberries, orange juice, olive oil, apple cider vinegar, honey, and Dijon mustard. Blend until smooth.
2. Taste and season with salt and pepper. Adjust sweetness or acidity if needed.
3. Serve immediately or refrigerate in a sealed container for up to 5 days. Shake or stir before use.

This vibrant dressing is perfect for brightening up fall salads.

Its sweet-tart profile makes it an excellent companion to hearty greens, roasted nuts, and cheese, adding a refreshing pop of flavor.

Brown Butter Balsamic Dressing

Brown Butter Balsamic Dressing is rich, nutty, and luxuriously smooth.

The caramelized flavor of brown butter enhances the depth of balsamic vinegar, making it a sophisticated dressing for roasted vegetable or mixed green salads.

Ingredients:

• 4 tablespoons unsalted butter
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Salt and freshly ground black pepper to taste

Instructions:

1. In a small saucepan over medium heat, melt butter and cook until it turns golden brown and develops a nutty aroma. Be careful not to burn.
2. Remove from heat and whisk in balsamic vinegar, olive oil, Dijon mustard, and honey until smooth.
3. Season with salt and pepper. Let the dressing cool slightly before drizzling over salad.
4. Store in a sealed container in the refrigerator for up to 5 days. Rewarm gently before use if needed.

This indulgent dressing brings a rich, nutty, and slightly sweet flavor to fall salads.

It pairs beautifully with roasted vegetables, apples, pears, or even a sprinkle of toasted nuts, adding an elegant autumnal touch.

Roasted Butternut Squash Dressing

This creamy and slightly sweet dressing captures the essence of fall with roasted butternut squash as its base.

Blended with warm spices and a touch of apple cider vinegar, it’s perfect for hearty autumn salads featuring kale, spinach, or roasted vegetables.

Ingredients:

• 1 cup roasted butternut squash (peeled and cubed)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2–3 tablespoons water (to thin, if needed)

Instructions:

1. Roast the butternut squash at 400°F (200°C) for 25–30 minutes until tender. Allow to cool slightly.
2. In a blender or food processor, combine roasted squash, olive oil, apple cider vinegar, maple syrup, cinnamon, and nutmeg. Blend until smooth.
3. Add salt and pepper to taste. Thin with water if needed to achieve desired consistency.
4. Store in an airtight container in the refrigerator for up to 5 days. Shake or stir before serving.

This dressing brings a comforting, naturally sweet, and creamy element to fall salads.

It pairs beautifully with roasted root vegetables, toasted nuts, and hearty greens.

Pear and Walnut Dressing

This light and fruity dressing features ripe pears and toasted walnuts, offering a subtly sweet and nutty profile.

Combined with white wine vinegar and olive oil, it makes a refreshing fall dressing for mixed greens or spinach salads.

Ingredients:

• 1 ripe pear, peeled and chopped
• 3 tablespoons toasted walnuts
• ¼ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine pear, toasted walnuts, olive oil, white wine vinegar, and honey. Blend until smooth.
2. Season with salt and pepper. Adjust sweetness or acidity as needed.
3. Serve immediately over salad, or store in a sealed container in the refrigerator for up to 3–4 days. Stir before serving.

This dressing balances fruity sweetness with nutty richness, elevating any autumn salad.

It’s especially delicious over mixed greens with cranberries, goat cheese, or roasted squash.

Spiced Pomegranate Dressing

This tangy and slightly sweet dressing uses pomegranate juice as a base, accented with warming fall spices.

It’s a vibrant addition to fall salads, adding color, depth, and a festive touch.

Ingredients:

• ¼ cup pomegranate juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together pomegranate juice, apple cider vinegar, Dijon mustard, and maple syrup.
2. Slowly whisk in olive oil until emulsified.
3. Stir in cinnamon, allspice, salt, and pepper. Adjust sweetness or seasoning as desired.
4. Store in the refrigerator for up to 5 days. Shake or whisk before serving.

This bright and festive dressing adds a fruity, spiced twist to fall salads.

It pairs beautifully with roasted vegetables, spinach, arugula, nuts, or cheese, making any salad feel like a seasonal celebration.

Roasted Garlic and Maple Dressing

This savory-sweet dressing combines the deep flavor of roasted garlic with the gentle sweetness of maple syrup.

Perfect for hearty greens or roasted vegetable salads, it brings warmth and complexity to fall dishes.

Ingredients:

• 3 cloves garlic, roasted
• ¼ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions:

1. Roast garlic at 400°F (200°C) for 15–20 minutes until soft and golden. Let cool slightly.
2. In a blender or small food processor, combine roasted garlic, olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Blend until smooth.
3. Season with salt and pepper to taste.
4. Store in a sealed container in the refrigerator for up to 5 days. Stir or shake before using.

This dressing adds a rich, aromatic depth to fall salads.

Its balance of sweet maple and savory roasted garlic pairs beautifully with roasted root vegetables, nuts, and autumn greens.

Tahini and Apple Cider Dressing

This creamy, nutty dressing uses tahini and apple cider vinegar for a rich, tangy flavor.

Enhanced with warm spices, it’s a satisfying option for grain salads, roasted vegetables, or hearty greens.

Ingredients:

• 3 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup or honey
• ¼ teaspoon ground cinnamon
• Pinch of salt and black pepper
• 2–3 tablespoons water (to thin)

Instructions:

1. In a small bowl, whisk together tahini, apple cider vinegar, olive oil, maple syrup, and cinnamon until smooth.
2. Add water gradually until the desired consistency is reached.
3. Season with salt and pepper to taste.
4. Store in an airtight container in the refrigerator for up to 5 days. Stir before using.

This creamy dressing delivers a nutty, spiced flavor that enhances fall salads, roasted squash, or hearty grain bowls.

It’s a versatile, plant-based option for autumn meals.

Caramelized Onion and Balsamic Dressing

This dressing combines the sweet, rich flavor of caramelized onions with the tangy depth of balsamic vinegar.

It’s perfect for elevating simple greens or complementing roasted fall vegetables.

Ingredients:

• 1 medium onion, thinly sliced
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Salt and freshly ground black pepper to taste

Instructions:

1. In a skillet over medium-low heat, sauté sliced onions in 2 tablespoons olive oil until caramelized, about 15–20 minutes. Let cool slightly.
2. In a blender, combine caramelized onions, balsamic vinegar, olive oil, Dijon mustard, and honey. Blend until smooth.
3. Season with salt and pepper to taste.
4. Store in the refrigerator for up to 5 days. Shake or stir before serving.

This dressing brings a deep, sweet-savory flavor to fall salads.

It pairs especially well with roasted vegetables, apples, pears, and nutty cheeses, adding sophistication to any autumn dish.

Sweet Potato and Sage Dressing

This creamy dressing uses roasted sweet potato as its base, offering natural sweetness and a smooth texture.

Fresh sage adds a warm, earthy note, making it a perfect complement for fall salads with roasted vegetables, nuts, or grains.

Ingredients:

• 1 cup roasted sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 teaspoon finely chopped fresh sage
• Salt and black pepper to taste
• 2–3 tablespoons water to thin, if needed

Instructions:

1. Roast sweet potato at 400°F (200°C) for 25–30 minutes until tender. Let cool slightly.
2. In a blender, combine roasted sweet potato, olive oil, apple cider vinegar, Dijon mustard, maple syrup, and sage. Blend until smooth.
3. Add water gradually to reach your desired consistency. Season with salt and pepper to taste.
4. Store in an airtight container in the refrigerator for up to 5 days. Stir or shake before serving.

This rich and slightly sweet dressing enhances any autumn salad, adding both creaminess and depth.

It pairs beautifully with roasted vegetables, arugula, or toasted nuts.

Cranberry Ginger Dressing

This tangy and slightly spicy dressing combines fresh cranberries with ginger for a bright and zesty fall flavor.

Ideal for hearty greens, roasted root vegetables, or grain-based salads.

Ingredients:

• ¼ cup fresh or frozen cranberries
• 2 tablespoons grated fresh ginger
• 3 tablespoons apple cider vinegar
• ¼ cup extra virgin olive oil
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a blender, combine cranberries, grated ginger, apple cider vinegar, olive oil, and honey. Blend until smooth.
2. Season with salt and pepper, adjusting sweetness or acidity as desired.
3. Store in an airtight container in the refrigerator for up to 5 days. Shake or stir before serving.

This dressing adds a lively, tart, and slightly spicy note to fall salads.

It pairs wonderfully with roasted squash, pecans, and leafy greens, bringing a festive autumn flavor.

Roasted Red Pepper and Walnut Dressing

This savory and slightly smoky dressing combines roasted red peppers with toasted walnuts for a rich, nutty flavor.

It’s a perfect accompaniment for hearty fall greens, roasted vegetables, or grain-based salads.

Ingredients:

• 1 large roasted red pepper, peeled
• ¼ cup toasted walnuts
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 2–3 tablespoons water to thin, if needed

Instructions:

1. Roast red pepper over open flame or in the oven until charred. Peel and remove seeds.
2. In a blender, combine roasted red pepper, toasted walnuts, olive oil, red wine vinegar, Dijon mustard, and maple syrup. Blend until smooth.
3. Add water to reach desired consistency. Season with salt and pepper to taste.
4. Store in a sealed container in the refrigerator for up to 5 days. Stir before serving.

This robust dressing adds a smoky, nutty, and slightly sweet flavor to any fall salad.

It’s especially delicious with roasted root vegetables, grains, or hearty leafy greens.

Brown Butter and Sage Dressing

This decadent dressing uses browned butter to create a nutty, rich base, complemented by fresh sage.

Perfect for hearty fall salads with roasted vegetables, grains, or mixed greens, it brings warmth and depth to every bite.

Ingredients:

• 4 tablespoons unsalted butter
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh sage
• Salt and pepper to taste

Instructions:

1. Melt butter in a small saucepan over medium heat, cooking until it turns golden brown and smells nutty. Be careful not to burn.
2. Remove from heat and whisk in apple cider vinegar, olive oil, Dijon mustard, and sage until smooth.
3. Season with salt and pepper to taste. Let cool slightly before drizzling over salad.
4. Store in the refrigerator for up to 5 days. Rewarm gently if needed and stir before serving.

This dressing adds a luxurious, nutty flavor to fall salads.

It pairs beautifully with roasted squash, nuts, and hearty greens, creating an elegant seasonal salad experience.

Pumpkin Seed Oil and Lemon Dressing

This light and nutty dressing uses pumpkin seed oil for a uniquely autumnal flavor.

Lemon juice adds brightness, while honey balances the richness, making it perfect for leafy greens, roasted vegetables, or grain salads.

Ingredients:

• 3 tablespoons pumpkin seed oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup
• ¼ teaspoon salt
• Freshly ground black pepper to taste

Instructions:

1. In a small bowl, whisk together pumpkin seed oil, lemon juice, olive oil, and honey until well combined.
2. Season with salt and pepper to taste.
3. Store in a sealed container in the refrigerator for up to 5 days. Shake or whisk before serving.

This dressing adds a fresh, nutty, and slightly sweet touch to fall salads.

Its vibrant flavor pairs beautifully with roasted vegetables, autumn fruits, and toasted seeds.

Roasted Chestnut and Balsamic Dressing

This creamy and luxurious dressing combines roasted chestnuts with balsamic vinegar for a sweet, nutty, and earthy flavor.

It’s perfect for hearty fall salads, grain bowls, or roasted vegetable dishes.

Ingredients:

• ½ cup roasted chestnuts, peeled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 2–3 tablespoons water to thin, if needed

Instructions:

1. Roast chestnuts at 425°F (220°C) for 20–25 minutes, then peel and allow to cool.
2. In a blender, combine roasted chestnuts, olive oil, balsamic vinegar, Dijon mustard, and maple syrup. Blend until smooth.
3. Add water gradually to achieve desired consistency. Season with salt and pepper.
4. Store in an airtight container in the refrigerator for up to 5 days. Stir before serving.

This dressing brings a rich, nutty, and slightly sweet depth to fall salads.

It pairs beautifully with roasted root vegetables, greens, grains, or even as a drizzle over roasted poultry.

Carrot Ginger Dressing

This vibrant, slightly sweet dressing blends roasted carrots with fresh ginger for a zesty, autumnal flavor.

Its bright color and tangy profile make it perfect for leafy greens, grain salads, or roasted vegetable bowls.

Ingredients:

• 1 cup roasted carrots, peeled and chopped
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon grated fresh ginger
• Salt and black pepper to taste
• 2–3 tablespoons water to thin, if needed

Instructions:

1. Roast carrots at 400°F (200°C) for 20–25 minutes until tender. Let cool slightly.
2. In a blender, combine roasted carrots, olive oil, apple cider vinegar, maple syrup, and ginger. Blend until smooth.
3. Add water gradually to reach your desired consistency. Season with salt and pepper.
4. Store in an airtight container in the refrigerator for up to 5 days. Stir or shake before serving.

This bright and flavorful dressing brings a naturally sweet and zesty touch to fall salads.

It pairs especially well with spinach, arugula, nuts, and roasted squash.

Apple Cider Pecan Dressing

This creamy, nutty dressing features apple cider and toasted pecans, offering a sweet-savory flavor that complements autumn greens and roasted vegetables.

Ingredients:

• ¼ cup toasted pecans
• 3 tablespoons apple cider
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and black pepper to taste
• 2–3 tablespoons Greek yogurt or plant-based yogurt (optional, for creaminess)

Instructions:

1. In a blender, combine toasted pecans, apple cider, olive oil, Dijon mustard, maple syrup, and yogurt if using. Blend until smooth.
2. Season with salt and pepper to taste. Adjust consistency with a little water if needed.
3. Store in a sealed container in the refrigerator for up to 5 days. Stir before serving.

This dressing offers a rich, nutty, and slightly sweet flavor that enhances fall salads, roasted vegetables, and grain bowls.

The pecans provide a delightful depth and texture.

Roasted Beet and Citrus Dressing

This vivid, slightly sweet, and earthy dressing combines roasted beets with citrus juice, making it perfect for colorful fall salads.

It’s bright, tangy, and slightly creamy, ideal for mixed greens or roasted vegetable salads.

Ingredients:

• 1 medium roasted beet, peeled and chopped
• ¼ cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• Salt and black pepper to taste

Instructions:

1. Roast beet at 400°F (200°C) for 40–45 minutes until tender. Let cool slightly.
2. In a blender, combine roasted beet, orange juice, olive oil, apple cider vinegar, and honey. Blend until smooth.
3. Season with salt and pepper to taste. Adjust sweetness or acidity if needed.
4. Store in an airtight container in the refrigerator for up to 5 days. Stir or shake before serving.

This dressing brings a vibrant, earthy, and slightly sweet flavor to any fall salad.

It pairs beautifully with roasted squash, leafy greens, nuts, or grains, adding a festive seasonal touch