27 Easy Fall Side Salad Recipes for Every Meal

As the leaves change color and the air turns crisp, it’s the perfect time to celebrate the flavors of fall in your kitchen.

Fall side salads are a wonderful way to incorporate seasonal produce like apples, pears, squash, Brussels sprouts, and pomegranate into your meals.

They’re not only vibrant and beautiful on the plate but also packed with nutrients and flavor.

From warm roasted vegetable salads to crisp, fresh fruit-and-green combinations, these 27 fall side salad recipes will inspire you to elevate every autumn meal.

Whether you’re hosting a holiday dinner, planning a weeknight family dinner, or simply craving fresh seasonal flavors, these salads offer something for every palate.

27 Easy Fall Side Salad Recipes for Every Meal

These 27 fall side salad recipes celebrate the best flavors of autumn, from sweet roasted squash to tart pomegranate seeds, from creamy cheeses to nutty crunch.

They are perfect for enhancing your everyday meals, holiday spreads, or special gatherings.

Embrace the season’s bounty, try these recipes, and enjoy a rainbow of textures, flavors, and nutrients in every bite.

Fall salads prove that healthy, seasonal eating can be both delicious and visually stunning.

Harvest Apple Pecan Salad

Celebrate the crisp flavors of fall with this vibrant salad combining sweet apples, crunchy pecans, and tangy dried cranberries.

Tossed with a light maple vinaigrette, this salad is perfect as a side dish for roasted meats or a cozy autumn dinner.

Ingredients:

• 4 cups mixed greens (baby spinach, arugula, and romaine)
• 1 large Honeycrisp apple, thinly sliced
• ½ cup toasted pecans
• ¼ cup dried cranberries
• ¼ cup crumbled feta cheese
• 1 small red onion, thinly sliced

Maple Vinaigrette:

• 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 salad bowl, combine the mixed greens, apple slices, toasted pecans, dried cranberries, crumbled feta, and red onion.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the salad just before serving and toss gently to coat all ingredients evenly.
4. Serve immediately for a fresh, crisp texture, or refrigerate for up to an hour for flavors to meld.

This Harvest Apple Pecan Salad is a delicious blend of sweet and savory fall flavors, offering a crunchy, refreshing side that pairs beautifully with hearty autumn entrees.

Roasted Butternut Squash and Kale Salad

A warm and hearty fall side salad, this dish features roasted butternut squash, nutrient-packed kale, and a tangy lemon tahini dressing.

Perfect for chilly evenings, it’s both comforting and vibrant in color.

Ingredients:

• 4 cups kale, stems removed and chopped
• 2 cups butternut squash, peeled and cubed
• ½ cup pumpkin seeds (pepitas), toasted
• ¼ cup dried cherries
• 1 small red bell pepper, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (to thin, as needed)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized. Let cool slightly.
2. Massage chopped kale with a pinch of salt for 2–3 minutes to soften the leaves.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Adjust thickness with water as needed.
4. In a large bowl, combine roasted butternut squash, kale, pumpkin seeds, dried cherries, and red bell pepper. Drizzle with lemon tahini dressing and toss gently.
5. Serve warm or at room temperature.

The Roasted Butternut Squash and Kale Salad is a nutrient-rich, fall-inspired side with a balance of sweet roasted squash, nutty seeds, and creamy, tangy dressing—a standout complement to any autumn meal.

Pear, Walnut, and Blue Cheese Salad

This elegant fall side salad combines sweet pears, crunchy walnuts, and creamy blue cheese over a bed of mixed greens.

Finished with a honey-balsamic dressing, it’s a simple yet sophisticated accompaniment for dinner parties or holiday meals.

Ingredients:

• 4 cups mixed salad greens
• 2 ripe Bosc pears, sliced
• ½ cup walnuts, toasted
• ¼ cup crumbled blue cheese
• 2 tablespoons dried cranberries

Honey-Balsamic Dressing:

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

Instructions:

1. In a large salad bowl, combine mixed greens, pear slices, toasted walnuts, crumbled blue cheese, and dried cranberries.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well emulsified.
3. Drizzle dressing over the salad and toss gently to coat. Serve immediately.

The Pear, Walnut, and Blue Cheese Salad delivers a perfect combination of sweet, salty, and tangy flavors, making it an ideal fall side that elevates any main dish.

Roasted Beet and Citrus Salad

This colorful fall salad pairs earthy roasted beets with bright, juicy citrus segments for a refreshing and visually stunning side dish.

Topped with toasted almonds and a light orange vinaigrette, it’s a vibrant addition to any autumn table.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 4 cups mixed greens (arugula, baby spinach, and frisée)
• 2 oranges, peeled and segmented
• ¼ cup toasted sliced almonds
• 2 tablespoons crumbled goat cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Orange Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper, and roast on a baking sheet for 35–40 minutes, turning halfway through, until tender. Let cool slightly.
2. In a large salad bowl, combine mixed greens, roasted beets, orange segments, toasted almonds, and goat cheese.
3. In a small bowl, whisk together orange juice, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
4. Drizzle dressing over the salad and toss gently before serving.

The Roasted Beet and Citrus Salad balances earthy, sweet, and tangy flavors, creating a visually stunning and flavorful fall side that pairs beautifully with roasted meats or grain-based dishes.

Warm Brussels Sprout and Quinoa Salad

A hearty and nutritious fall side, this salad features caramelized Brussels sprouts, nutty quinoa, and dried cranberries, all tossed in a warm maple-Dijon dressing.

It’s perfect for chilly evenings when you want comfort and flavor in one dish.

Ingredients:

• 4 cups Brussels sprouts, halved
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ¼ cup chopped pecans, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Dijon Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper, and roast for 20–25 minutes until golden and tender.
2. In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper to make the dressing.
3. In a large mixing bowl, combine roasted Brussels sprouts, cooked quinoa, dried cranberries, and toasted pecans.
4. Pour warm dressing over the salad and toss gently to coat. Serve immediately while slightly warm.

The Warm Brussels Sprout and Quinoa Salad is a satisfying, cozy fall side that combines textures and flavors beautifully, making it a nutrient-rich addition to any autumn meal.

Roasted Sweet Potato and Spinach Salad

This hearty salad features roasted sweet potatoes, fresh baby spinach, and a tangy apple cider vinaigrette.

With the addition of toasted pumpkin seeds and dried cranberries, it’s a perfect combination of sweet, savory, and crunchy for fall dining.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 4 cups baby spinach
• ¼ cup toasted pumpkin seeds
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Apple Cider Vinaigrette:

• 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 potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until tender and lightly browned.
2. In a large salad bowl, combine roasted sweet potatoes, baby spinach, toasted pumpkin seeds, and dried cranberries.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper for the vinaigrette.
4. Drizzle dressing over the salad and toss gently to coat. Serve warm or at room temperature.

The Roasted Sweet Potato and Spinach Salad is a flavorful, colorful, and nutrient-packed fall side dish.

Its balance of sweet roasted vegetables, crunchy seeds, and tangy dressing makes it an irresistible addition to any autumn meal.

Spiced Pumpkin and Arugula Salad

This salad highlights the warm flavors of fall with roasted pumpkin, peppery arugula, and a spiced maple dressing.

It’s a cozy, slightly sweet, and savory side perfect for holiday dinners or casual autumn meals.

Ingredients:

• 4 cups arugula
• 2 cups pumpkin, peeled and cubed
• ¼ cup toasted pecans
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Spiced Maple Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 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 and lightly caramelized.
2. In a large salad bowl, combine roasted pumpkin, arugula, toasted pecans, and dried cranberries.
3. Whisk together olive oil, apple cider vinegar, maple syrup, cinnamon, nutmeg, salt, and pepper for the dressing.
4. Drizzle dressing over the salad and toss gently before serving.

The Spiced Pumpkin and Arugula Salad offers a delightful combination of warm autumn spices, nutty textures, and fresh greens—a perfect seasonal side.

Pomegranate and Roasted Carrot Salad

Bright and festive, this fall salad features sweet roasted carrots, jewel-like pomegranate seeds, and a zesty lemon-honey dressing.

It’s colorful, flavorful, and adds a refreshing contrast to hearty fall mains.

Ingredients:

• 4 cups mixed greens (spinach, arugula, and romaine)
• 3 medium carrots, peeled and sliced into sticks
• ½ cup pomegranate seeds
• ¼ cup toasted almonds
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon-Honey Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a large bowl, combine roasted carrots, mixed greens, pomegranate seeds, and toasted almonds.
3. Whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. Drizzle dressing over the salad and toss gently before serving.

The Pomegranate and Roasted Carrot Salad delivers a beautiful mix of sweet, tangy, and crunchy flavors, making it a show-stopping fall side dish.

Autumn Pear and Spinach Salad

This simple yet elegant salad combines tender spinach, sweet fall pears, and candied walnuts.

Tossed with a light honey-mustard dressing, it’s an easy and sophisticated addition to any autumn meal.

Ingredients:

• 4 cups baby spinach
• 2 ripe pears, thinly sliced
• ¼ cup candied walnuts
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

Honey-Mustard Dressing:

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

Instructions:

1. In a large salad bowl, combine baby spinach, sliced pears, candied walnuts, and goat cheese.
2. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
3. Drizzle dressing over the salad and toss gently to coat. Serve immediately.

Autumn Pear and Spinach Salad offers a delicate balance of sweet, creamy, and tangy flavors, making it a versatile and elegant fall side.

Roasted Fennel and Citrus Salad

This salad pairs roasted fennel with fresh citrus segments and peppery arugula for a refreshing and aromatic fall side.

Topped with toasted pine nuts and a citrus vinaigrette, it’s light yet flavorful.

Ingredients:

• 3 bulbs fennel, sliced thin
• 4 cups arugula
• 2 oranges, segmented
• 2 tablespoons toasted pine nuts
• 2 tablespoons olive oil
• Salt and pepper, to taste

Citrus Vinaigrette:

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

Instructions:

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

The Roasted Fennel and Citrus Salad combines sweet, tangy, and nutty flavors with a subtle aromatic note, creating a refreshing and elegant fall side dish.

Roasted Cauliflower and Apple Salad

This fall salad features roasted cauliflower florets paired with crisp apple slices, dried cranberries, and toasted sunflower seeds.

Tossed in a light mustard vinaigrette, it’s hearty, flavorful, and perfect for autumn meals.

Ingredients:

• 4 cups cauliflower florets
• 2 apples, thinly sliced
• ¼ cup dried cranberries
• ¼ cup toasted sunflower seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste

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 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large bowl, combine roasted cauliflower, apple slices, dried cranberries, and toasted sunflower seeds.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
4. Drizzle dressing over the salad and toss gently before serving.

Roasted Cauliflower and Apple Salad is a hearty, sweet, and savory fall side dish, offering a satisfying crunch and vibrant autumn flavors.

Sweet Potato, Pomegranate, and Arugula Salad

This colorful fall salad features roasted sweet potatoes, peppery arugula, pomegranate seeds, and spiced pecans.

A tangy maple-lemon dressing ties it all together, making it a festive and flavorful side dish.

Ingredients:

• 3 medium sweet potatoes, cubed
• 4 cups arugula
• ½ cup pomegranate seeds
• ¼ cup spiced pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Lemon Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 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 salad bowl, combine roasted sweet potatoes, arugula, pomegranate seeds, and spiced pecans.
3. Whisk together olive oil, lemon juice, maple syrup, salt, and pepper for the dressing.
4. Drizzle dressing over the salad and toss gently to coat. Serve immediately.

Sweet Potato, Pomegranate, and Arugula Salad is a visually stunning and flavorful fall side, blending sweet, tart, and nutty flavors for a satisfying seasonal dish.

Roasted Parsnip and Apple Salad

This hearty fall salad combines the earthy sweetness of roasted parsnips with crisp apple slices and tangy cranberries.

Finished with a maple-Dijon dressing, it’s a flavorful and nutritious side for autumn dinners.

Ingredients:

• 4 cups mixed greens (spinach, arugula, romaine)
• 2 medium parsnips, peeled and cut into sticks
• 1 apple, thinly sliced
• ¼ cup dried cranberries
• ¼ cup toasted walnuts
• 2 tablespoons olive oil
• Salt and pepper, to taste

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 parsnip sticks with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large salad bowl, combine roasted parsnips, mixed greens, apple slices, cranberries, and toasted walnuts.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing.
4. Drizzle dressing over the salad and toss gently before serving.

Roasted Parsnip and Apple Salad offers a delightful balance of sweet, earthy, and tangy flavors—a comforting and colorful fall side dish.

Roasted Grape and Arugula Salad

Sweet roasted grapes paired with peppery arugula, creamy goat cheese, and toasted almonds make this a unique and sophisticated fall salad.

A balsamic glaze adds a tangy-sweet finish.

Ingredients:

• 4 cups arugula
• 1½ cups red or black grapes
• ¼ cup toasted almonds
• ¼ cup crumbled goat cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss grapes with olive oil, salt, and pepper. Roast for 15–20 minutes until slightly caramelized.
2. In a large bowl, combine arugula, roasted grapes, toasted almonds, and goat cheese.
3. Drizzle with balsamic glaze and toss gently before serving.

The Roasted Grape and Arugula Salad is a sweet, tangy, and creamy fall side that’s as visually stunning as it is flavorful.

Warm Farro and Roasted Root Vegetable Salad

This hearty salad features roasted root vegetables like carrots, parsnips, and beets, combined with nutty farro and a lemon-thyme vinaigrette.

It’s a filling and comforting fall side dish.

Ingredients:

• 1 cup farro, cooked
• 2 cups mixed root vegetables (carrots, parsnips, beets), cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons chopped fresh thyme
• 4 cups arugula

Lemon-Thyme Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, pepper, and thyme. Roast for 25–30 minutes until tender and caramelized.
2. In a large bowl, combine cooked farro, roasted vegetables, and arugula.
3. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper for the dressing.
4. Drizzle over the salad and toss gently before serving.

Warm Farro and Roasted Root Vegetable Salad is hearty, flavorful, and perfect for a cozy fall side, balancing roasted sweetness with nutty grains and fresh greens.

Spiced Roasted Cauliflower and Pomegranate Salad

This salad combines roasted spiced cauliflower with sweet-tart pomegranate seeds, fresh spinach, and a lemon-tahini dressing for a bold and flavorful fall side.

Ingredients:

• 4 cups fresh spinach
• 4 cups cauliflower florets
• ½ cup pomegranate seeds
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons toasted pumpkin seeds

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 2 tablespoons water (to thin)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25–30 minutes until tender and slightly charred.
2. In a large bowl, combine roasted cauliflower, spinach, pomegranate seeds, and pumpkin seeds.
3. Whisk together tahini, lemon juice, maple syrup, water, salt, and pepper for the dressing.
4. Drizzle over salad and toss gently before serving.

Spiced Roasted Cauliflower and Pomegranate Salad offers a dynamic combination of flavors and textures—smoky, sweet, tangy, and crunchy—perfect for fall gatherings.

Roasted Sweet Potato and Feta Salad

Sweet roasted potatoes paired with creamy feta, fresh spinach, and a tangy balsamic dressing make this a simple yet flavorful fall side salad.

Ingredients:

• 3 medium sweet potatoes, cubed
• 4 cups fresh spinach
• ¼ cup crumbled feta
• ¼ cup toasted walnuts
• 2 tablespoons olive oil
• Salt and pepper, to taste

Balsamic Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic 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 potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. In a large bowl, combine roasted sweet potatoes, spinach, feta, and toasted walnuts.
3. Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing.
4. Drizzle over the salad and toss gently before serving.

Roasted Sweet Potato and Feta Salad is a flavorful fall side, balancing sweet, savory, and tangy elements with a satisfying crunch.

Roasted Brussels Sprouts and Cranberry Salad

This warm salad combines caramelized Brussels sprouts with tart cranberries, toasted pecans, and a maple-Dijon vinaigrette.

It’s a hearty and colorful addition to fall meals.

Ingredients:

• 4 cups Brussels sprouts, halved
• ¼ cup dried cranberries
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens

Maple-Dijon Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 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 tender and caramelized.
2. In a large bowl, combine roasted Brussels sprouts, mixed greens, cranberries, and pecans.
3. Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper for the dressing.
4. Drizzle over the salad and toss gently before serving.

Roasted Brussels Sprouts and Cranberry Salad is a colorful, sweet-savory fall side dish with a warm, comforting flavor perfect for autumn dinners.

Roasted Fig and Arugula Salad

This elegant fall salad combines sweet roasted figs with peppery arugula, creamy goat cheese, and candied walnuts.

Drizzled with a honey-balsamic dressing, it’s a sophisticated side for holiday meals or dinner parties.

Ingredients:

• 4 cups arugula
• 6 fresh figs, halved
• ¼ cup candied walnuts
• ¼ cup crumbled goat cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Honey-Balsamic 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 fig halves with olive oil, salt, and pepper. Roast for 10–12 minutes until tender and slightly caramelized.
2. In a large salad bowl, combine arugula, roasted figs, candied walnuts, and goat cheese.
3. Whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and toss gently before serving.

Roasted Fig and Arugula Salad is a sweet, savory, and nutty fall side dish with rich textures and flavors, perfect for festive autumn menus.

Roasted Beet, Orange, and Pistachio Salad

Earthy roasted beets paired with sweet citrus segments and crunchy pistachios make this a visually stunning and flavorful fall salad.

A light citrus vinaigrette brings all the flavors together.

Ingredients:

• 3 medium beets, peeled and cubed
• 4 cups mixed greens
• 2 oranges, segmented
• ¼ cup shelled pistachios, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

Citrus Vinaigrette:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a large salad bowl, combine roasted beets, mixed greens, orange segments, and toasted pistachios.
3. Whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper for the vinaigrette.
4. Drizzle dressing over the salad and toss gently before serving.

Roasted Beet, Orange, and Pistachio Salad is a colorful and flavorful fall side dish that balances earthy, sweet, and nutty flavors perfectly.

Spiced Roasted Pumpkin and Quinoa Salad

Nutty quinoa paired with spiced roasted pumpkin, dried cranberries, and toasted pumpkin seeds creates a hearty and flavorful fall salad.

A maple-lemon dressing adds a bright finishing touch.

Ingredients:

• 1 cup cooked quinoa
• 2 cups pumpkin, peeled and cubed
• ¼ cup dried cranberries
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons olive oil
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• 4 cups baby spinach

Maple-Lemon Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 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.
2. In a large bowl, combine cooked quinoa, roasted pumpkin, dried cranberries, toasted pumpkin seeds, and baby spinach.
3. Whisk together olive oil, lemon juice, maple syrup, salt, and pepper for the dressing.
4. Drizzle dressing over the salad and toss gently before serving.

Spiced Roasted Pumpkin and Quinoa Salad is hearty, nutritious, and full of fall flavors—a satisfying side dish for autumn meals.

Roasted Sweet Potato, Kale, and Pomegranate Salad

This colorful salad features roasted sweet potatoes, hearty kale, and juicy pomegranate seeds, tossed in a tangy maple-Dijon dressing for a bold fall flavor combination.

Ingredients:

• 3 medium sweet potatoes, cubed
• 4 cups chopped kale
• ½ cup pomegranate seeds
• ¼ cup toasted almonds
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Dijon Dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 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. Massage chopped kale with a pinch of salt for 2–3 minutes to soften.
3. In a large bowl, combine roasted sweet potatoes, kale, pomegranate seeds, and toasted almonds.
4. Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper for the dressing. Drizzle over salad and toss gently.

Roasted Sweet Potato, Kale, and Pomegranate Salad offers a satisfying mix of textures and flavors, making it a perfect fall side dish.

Roasted Carrot, Fennel, and Apple Salad

Earthy roasted carrots and fennel paired with crisp apples and toasted pecans create a fragrant and flavorful fall salad.

A light lemon-honey dressing brings brightness to the dish.

Ingredients:

• 3 medium carrots, sliced
• 1 bulb fennel, sliced thin
• 1 apple, thinly sliced
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed greens

Lemon-Honey Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and fennel with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a large bowl, combine roasted vegetables, mixed greens, apple slices, and toasted pecans.
3. Whisk together olive oil, lemon juice, honey, salt, and pepper for the dressing. Drizzle over salad and toss gently.

Roasted Carrot, Fennel, and Apple Salad balances sweet, earthy, and tangy flavors with a satisfying crunch—an ideal fall side dish.

Warm Roasted Root Vegetable and Arugula Salad

This hearty fall salad combines roasted root vegetables like carrots, parsnips, and sweet potatoes with peppery arugula, dried cranberries, and a maple-Dijon dressing for a cozy side dish.

Ingredients:

• 1 cup carrots, cubed
• 1 cup parsnips, cubed
• 1 cup sweet potatoes, cubed
• 4 cups arugula
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Dijon Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large bowl, combine roasted vegetables, arugula, and dried cranberries.
3. Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper for the dressing. Drizzle over salad and toss gently.

Warm Roasted Root Vegetable and Arugula Salad is a colorful and flavorful fall side, combining sweet, earthy, and tangy elements for a comforting autumn dish.

Roasted Pear and Radicchio Salad

This sophisticated fall salad combines sweet roasted pears with slightly bitter radicchio, creamy blue cheese, and toasted walnuts.

A balsamic-honey dressing ties the flavors together, making it perfect for autumn dinners or holiday gatherings.

Ingredients:

• 4 cups radicchio, chopped
• 2 ripe pears, halved and roasted
• ¼ cup toasted walnuts
• ¼ cup crumbled blue cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Balsamic-Honey 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). Drizzle pear halves with olive oil, season with salt and pepper, and roast for 12–15 minutes until tender and caramelized.
2. In a large salad bowl, combine chopped radicchio, roasted pears, toasted walnuts, and blue cheese.
3. Whisk together balsamic vinegar, honey, olive oil, salt, and pepper. Drizzle over the salad and toss gently.

Roasted Pear and Radicchio Salad delivers a perfect balance of sweet, bitter, and creamy flavors—a refined and flavorful fall side dish.

Spiced Roasted Butternut Squash and Pomegranate Salad

This festive salad combines spiced roasted butternut squash with crunchy pomegranate seeds, arugula, and toasted pumpkin seeds.

A maple-lemon dressing adds warmth and brightness to the dish.

Ingredients:

• 2 cups butternut squash, cubed
• 4 cups arugula
• ½ cup pomegranate seeds
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons olive oil
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste

Maple-Lemon Dressing:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large salad bowl, combine roasted squash, arugula, pomegranate seeds, and toasted pumpkin seeds.
3. Whisk together olive oil, lemon juice, maple syrup, salt, and pepper for the dressing. Drizzle over the salad and toss gently.

Spiced Roasted Butternut Squash and Pomegranate Salad is a festive fall side, bursting with sweet, tangy, and nutty flavors.

Roasted Grapes and Goat Cheese Salad

This elegant fall salad pairs sweet roasted grapes with creamy goat cheese, peppery arugula, and crunchy toasted almonds.

A light balsamic glaze enhances the sweetness of the grapes and adds depth to the salad.

Ingredients:

• 4 cups arugula
• 1½ cups red or black grapes
• ¼ cup toasted almonds
• ¼ cup crumbled goat cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss grapes with olive oil, salt, and pepper. Roast for 15–20 minutes until slightly caramelized.
2. In a large salad bowl, combine arugula, roasted grapes, toasted almonds, and goat cheese.
3. Drizzle with balsamic glaze and toss gently before serving.

Roasted Grapes and Goat Cheese Salad offers a sweet, tangy, and creamy flavor combination—a visually stunning and sophisticated fall side dish.