27 Delicious Fall Vegetarian Salad Recipes to Try

Fall is the perfect season to embrace hearty, colorful, and nutrient-packed salads.

With the crisp air and abundance of seasonal produce, there’s no better time to enjoy the flavors of roasted squash, sweet apples, pomegranates, beets, and hearty grains.

Vegetarian salads in the fall aren’t just light side dishes—they can be filling, comforting, and satisfying meals on their own.

From warm roasted vegetable salads to fresh fruit and nut combinations, these 27 fall vegetarian salad recipes offer a mix of flavors, textures, and seasonal ingredients that will brighten your table and nourish your body.

Whether you’re meal-prepping for the week, hosting a cozy gathering, or simply craving a wholesome dish, this collection has something for every taste.

27 Delicious Fall Vegetarian Salad Recipes to Try

These 27 fall vegetarian salad recipes celebrate the best of autumn produce, combining roasted vegetables, sweet fruits, crunchy nuts, hearty grains, and flavorful dressings.

From warm and comforting bowls to crisp and refreshing plates, there’s a salad for every mood and occasion.

Incorporating these recipes into your fall meal rotation not only brings vibrant colors and textures to your table but also ensures a healthy, satisfying, and seasonally inspired diet.

Whether you’re a dedicated vegetarian or simply looking to add more plant-based meals to your fall menu, these salads are sure to delight your taste buds and keep you cozy all season long.

Autumn Harvest Salad

Celebrate the colors and flavors of fall with this Autumn Harvest Salad.

Crisp apples, roasted butternut squash, and toasted pecans combine for a sweet and savory mix, balanced by peppery arugula and a light maple-dijon dressing.

Perfect as a main or side salad for cozy fall meals.

Ingredients:

• 4 cups arugula or mixed greens
• 2 cups roasted butternut squash cubes
• 1 large apple, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted pecans
• ¼ cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
3. In a large salad bowl, combine arugula, roasted squash, apple slices, dried cranberries, and pecans.
4. Drizzle the dressing over the salad and toss gently to coat evenly.
5. Sprinkle with crumbled feta cheese if desired and serve immediately.

This Autumn Harvest Salad is a perfect blend of textures and flavors, from sweet roasted squash to crisp apples and crunchy pecans, making it a vibrant, wholesome dish for fall.

Warm Quinoa and Roasted Vegetable Salad

A hearty vegetarian salad that doubles as a comforting meal, this Warm Quinoa and Roasted Vegetable Salad features roasted seasonal vegetables, protein-packed quinoa, and a tangy lemon-tahini dressing.

It’s filling, nutritious, and full of fall flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 small carrot, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 tablespoons tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tablespoons warm water
• 2 tablespoons chopped fresh parsley
• ¼ cup toasted pumpkin seeds

Instructions:

1. Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, carrot, and red onion with olive oil, salt, and pepper. Roast for 20–25 minutes until vegetables are tender and slightly caramelized.
2. In a medium pot, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
3. In a small bowl, whisk together tahini, lemon juice, garlic, and warm water to make the dressing. Adjust consistency with more water if needed.
4. Combine cooked quinoa and roasted vegetables in a large bowl. Drizzle with tahini dressing and toss gently.
5. Garnish with chopped parsley and toasted pumpkin seeds before serving.

This Warm Quinoa and Roasted Vegetable Salad is a nourishing and flavorful fall dish, offering warmth, protein, and seasonal vegetables in every bite.

Roasted Beet and Citrus Salad

Brighten up fall meals with this Roasted Beet and Citrus Salad.

Sweet roasted beets pair beautifully with juicy oranges, crunchy walnuts, and a light balsamic vinaigrette, creating a colorful and refreshing vegetarian dish.

Ingredients:

• 3 medium beets, washed and trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or spring mix)
• 2 oranges, peeled and segmented
• ¼ cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45–50 minutes until tender. Let cool, then peel and slice into wedges.
2. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
3. Arrange mixed greens on a serving platter. Top with roasted beet wedges, orange segments, and toasted walnuts.
4. Drizzle the dressing over the salad and toss gently before serving.

This Roasted Beet and Citrus Salad offers a vibrant balance of sweet, tangy, and nutty flavors.

It’s a visually stunning, nutrient-rich salad that embodies the essence of fall.

Harvest Farro Salad

This hearty Harvest Farro Salad is full of nutty farro, roasted root vegetables, crisp apples, and dried cranberries.

Topped with a zesty apple cider vinaigrette, it’s a perfect balance of earthy, sweet, and tangy flavors for fall.

Ingredients:

• 1 cup farro
• 3 cups water or vegetable broth
• 1 small butternut squash, diced
• 1 carrot, diced
• 1 apple, diced
• ½ cup dried cranberries
• ¼ cup chopped walnuts, toasted
• 3 cups mixed greens
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and carrot with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a medium pot, bring water or broth to a boil. Add farro, reduce heat, cover, and simmer for 25–30 minutes until tender. Drain any excess liquid.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine cooked farro, roasted vegetables, diced apple, dried cranberries, and mixed greens.
5. Drizzle the dressing over the salad, toss gently, and sprinkle with toasted walnuts before serving.

This Harvest Farro Salad is filling, flavorful, and colorful—a nutrient-rich salad that captures the essence of fall’s bounty.

Roasted Pumpkin and Kale Salad

Embrace the season with this Roasted Pumpkin and Kale Salad.

Roasted pumpkin cubes, hearty kale, crunchy pepitas, and a creamy tahini-lemon dressing create a satisfying fall salad that’s both healthy and comforting.

Ingredients:

• 4 cups chopped kale, stems removed
• 2 cups pumpkin, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup pepitas (pumpkin seeds), toasted
• ¼ cup dried cranberries
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 2 tablespoons warm water

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Massage the kale with a pinch of salt for 2–3 minutes until slightly softened.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water to make the dressing. Adjust consistency as needed.
4. In a large bowl, combine kale, roasted pumpkin, pepitas, and cranberries. Drizzle with dressing and toss gently.

This Roasted Pumpkin and Kale Salad is a hearty, nutrient-packed fall salad with a creamy, tangy dressing that enhances every bite.

Pear, Pomegranate, and Spinach Salad

A refreshing fall salad that’s both sweet and tart, featuring fresh pears, ruby-red pomegranate seeds, and tender spinach.

Finished with a light balsamic-honey dressing and crunchy almonds, it’s perfect for lunch or as a side.

Ingredients:

• 4 cups fresh spinach
• 2 ripe pears, thinly sliced
• ½ cup pomegranate seeds
• ¼ cup sliced almonds, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
2. In a large salad bowl, combine spinach, pear slices, and pomegranate seeds.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle toasted almonds on top before serving for extra crunch.

This Pear, Pomegranate, and Spinach Salad is bright, flavorful, and visually stunning—a perfect light fall salad that balances sweetness, tartness, and crunch.

Roasted Sweet Potato and Black Bean Salad

This vibrant salad combines roasted sweet potatoes, protein-rich black beans, and a medley of fresh greens.

Topped with a lime-cilantro dressing, it’s a hearty, flavorful vegetarian option for fall lunches or dinners.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 4 cups mixed greens
• 1 small red bell pepper, diced
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• ½ teaspoon chili powder

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 lightly caramelized.
2. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. In a large bowl, combine roasted sweet potatoes, black beans, mixed greens, red bell pepper, and cilantro.
4. Drizzle with the lime-cilantro dressing and toss gently before serving.

This Roasted Sweet Potato and Black Bean Salad is satisfying, packed with fall flavors, and offers a delicious mix of sweet, savory, and tangy notes.

Autumn Apple, Walnut, and Arugula Salad

Crisp apples, peppery arugula, crunchy walnuts, and creamy goat cheese come together in this refreshing fall salad.

A light honey-mustard dressing ties the flavors together beautifully.

Ingredients:

• 4 cups arugula
• 2 apples, thinly sliced
• ½ cup walnuts, toasted
• ¼ cup crumbled goat cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, combine arugula, apple slices, and toasted walnuts.
3. Drizzle with the dressing and toss gently.
4. Sprinkle with crumbled goat cheese before serving.

This Autumn Apple, Walnut, and Arugula Salad balances crisp, nutty, and tangy flavors, making it a refreshing and seasonal fall salad.

Roasted Brussels Sprouts and Pomegranate Salad

Nutty roasted Brussels sprouts paired with juicy pomegranate seeds, toasted almonds, and a zesty vinaigrette make this salad a perfect fall side dish or light main course.

Ingredients:

• 4 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup pomegranate seeds
• ¼ cup toasted almonds, chopped
• 3 cups mixed greens
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper.
3. In a large bowl, combine roasted Brussels sprouts, mixed greens, pomegranate seeds, and toasted almonds.
4. Drizzle with the vinaigrette and toss gently before serving.

This Roasted Brussels Sprouts and Pomegranate Salad is a delicious combination of earthy, sweet, and crunchy textures that highlight the flavors of fall.

Roasted Carrot and Quinoa Salad

Earthy roasted carrots, protein-packed quinoa, and fresh herbs are brought together with a tangy lemon-tahini dressing in this vibrant fall salad.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 teaspoon maple syrup
• 2 tablespoons warm water
• 2 tablespoons chopped parsley
• 2 tablespoons toasted sunflower seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a medium pot, cook quinoa in water or broth for 15 minutes until fluffy.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water.
4. In a large bowl, combine roasted carrots, quinoa, and parsley. Drizzle with dressing and toss gently.
5. Sprinkle toasted sunflower seeds on top before serving.

This Roasted Carrot and Quinoa Salad is wholesome and flavorful, combining roasted vegetables, grains, and a creamy tangy dressing perfect for fall.

Cranberry, Orange, and Spinach Salad

Bright cranberries and citrusy orange segments bring a refreshing and tangy flavor to tender spinach in this crisp, colorful fall salad, finished with a honey-balsamic dressing.

Ingredients:

• 4 cups fresh spinach
• 1 cup dried cranberries
• 2 oranges, peeled and segmented
• ¼ cup sliced almonds, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
2. In a large bowl, combine spinach, cranberries, and orange segments.
3. Drizzle with dressing and toss gently.
4. Sprinkle toasted almonds on top before serving.

This Cranberry, Orange, and Spinach Salad is a refreshing fall salad that’s sweet, tangy, and crunchy, perfect as a light meal or side dish.

Roasted Pear, Gorgonzola, and Walnut Salad

This elegant fall salad pairs sweet roasted pears with tangy gorgonzola cheese, crunchy walnuts, and peppery arugula, finished with a balsamic reduction.

Ingredients:

• 4 cups arugula
• 2 pears, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup crumbled gorgonzola cheese
• ¼ cup toasted walnuts
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. In a small saucepan, simmer balsamic vinegar and maple syrup until thickened slightly to make a reduction.
3. In a large bowl, combine arugula, roasted pears, gorgonzola, and walnuts.
4. Drizzle with balsamic reduction and toss gently before serving.

This Roasted Pear, Gorgonzola, and Walnut Salad is a sophisticated fall salad with a perfect balance of sweet, tangy, and nutty flavors.

Roasted Butternut Squash and Spinach Salad

Tender roasted butternut squash, fresh spinach, and crunchy pecans come together in this fall salad.

A maple-balsamic dressing adds a sweet and tangy finish, perfect for a seasonal side or main dish.

Ingredients:

• 4 cups fresh spinach
• 2 cups butternut squash, peeled and diced
• ¼ cup pecans, toasted
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted squash, spinach, pecans, and dried cranberries.
4. Drizzle with dressing and toss gently before serving.

This Roasted Butternut Squash and Spinach Salad is a comforting, colorful, and nutrient-packed fall salad with a perfect balance of sweet and savory flavors.

Warm Roasted Vegetable and Lentil Salad

A hearty, protein-rich salad featuring roasted seasonal vegetables and green lentils.

Tossed in a mustard-lemon vinaigrette, it’s perfect as a filling lunch or side dish during the cooler months.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups water or vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook lentils in water or vegetable broth for 20–25 minutes until tender but firm. Drain any excess liquid.
3. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper for the vinaigrette.
4. Combine lentils and roasted vegetables in a large bowl. Drizzle with vinaigrette and toss gently.
5. Garnish with chopped parsley before serving.

This Warm Roasted Vegetable and Lentil Salad is hearty, earthy, and tangy—a satisfying vegetarian meal perfect for fall.

Roasted Acorn Squash and Quinoa Salad

Roasted acorn squash pairs with fluffy quinoa, dried cranberries, and toasted almonds in this nutrient-rich fall salad.

A maple-lemon dressing ties all the flavors together.

Ingredients:

• 2 small acorn squash, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• ¼ cup dried cranberries
• ¼ cup almonds, toasted
• 2 cups baby spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook quinoa in water or broth for 15 minutes until fluffy.
3. In a small bowl, whisk together lemon juice, maple syrup, olive oil, salt, and pepper for the dressing.
4. In a large bowl, combine roasted squash, quinoa, spinach, cranberries, and almonds.
5. Drizzle with dressing and toss gently before serving.

This Roasted Acorn Squash and Quinoa Salad is hearty, colorful, and full of seasonal fall flavors—perfect for a wholesome meal.

Warm Roasted Cauliflower and Chickpea Salad

A cozy, protein-packed fall salad featuring roasted cauliflower and chickpeas, flavored with cumin and smoked paprika.

Tossed with fresh greens and a lemon-tahini dressing, it’s both hearty and flavorful.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon warm water

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25 minutes until golden and crispy.
2. In a small bowl, whisk together tahini, lemon juice, and warm water for the dressing.
3. In a large bowl, combine roasted cauliflower and chickpeas with mixed greens.
4. Drizzle with tahini dressing and toss gently before serving.

This Warm Roasted Cauliflower and Chickpea Salad is a hearty, flavorful fall salad with a perfect blend of spice, creaminess, and crunch.

Roasted Apple, Kale, and Pecan Salad

Sweet roasted apples combine with hearty kale, toasted pecans, and dried cranberries in this fall salad, dressed with a tangy maple-balsamic vinaigrette.

Ingredients:

• 4 cups chopped kale, stems removed
• 2 apples, diced
• ¼ cup pecans, toasted
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss apple cubes with olive oil, salt, and pepper. Roast for 15–20 minutes until tender and caramelized.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine kale, roasted apples, pecans, and dried cranberries.
4. Drizzle with dressing and toss gently before serving.

This Roasted Apple, Kale, and Pecan Salad is a nutrient-packed fall salad with a sweet and savory flavor profile, perfect for any autumn meal.

Autumn Roasted Beet and Walnut Salad

Earthy roasted beets, crunchy walnuts, and peppery arugula combine in this vibrant fall salad.

A tangy orange-balsamic dressing brings out the seasonal flavors beautifully.

Ingredients:

• 3 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• ¼ cup walnuts, toasted
• 2 tablespoons orange juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together orange juice, balsamic vinegar, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine roasted beets, arugula, and toasted walnuts.
4. Drizzle with dressing and toss gently before serving.

This Autumn Roasted Beet and Walnut Salad is a colorful, nutrient-rich fall salad with earthy, sweet, and tangy flavors that highlight the best of the season.

Roasted Delicata Squash and Arugula Salad

Sweet roasted delicata squash, peppery arugula, and crunchy toasted pumpkin seeds combine in this simple yet flavorful fall salad.

A light lemon-honey dressing adds brightness to every bite.

Ingredients:

• 2 delicata squash, sliced and seeded
• 4 cups arugula
• ¼ cup pumpkin seeds, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together lemon juice, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine arugula, roasted squash, and pumpkin seeds.
4. Drizzle with dressing and toss gently before serving.

This Roasted Delicata Squash and Arugula Salad is a fresh, colorful, and nutrient-packed salad that highlights the sweet flavors of fall squash.

Warm Roasted Cauliflower, Apple, and Walnut Salad

Tender roasted cauliflower, sweet apples, and crunchy walnuts come together with arugula and a tangy mustard-maple dressing in this warm fall salad.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 apples, diced
• ¼ cup walnuts, toasted
• 4 cups arugula
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
2. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper for the dressing.
3. In a large bowl, combine roasted cauliflower, diced apples, walnuts, and arugula.
4. Drizzle with dressing and toss gently before serving.

This Warm Roasted Cauliflower, Apple, and Walnut Salad offers a comforting and hearty combination of sweet, nutty, and tangy fall flavors.

Roasted Carrot, Fennel, and Orange Salad

Sweet roasted carrots and fennel combine with juicy orange segments in this bright and fragrant fall salad.

A light citrus vinaigrette ties all the flavors together beautifully.

Ingredients:

• 4 carrots, sliced
• 1 bulb fennel, thinly sliced
• 2 oranges, peeled and segmented
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup

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.
2. In a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper for the vinaigrette.
3. In a large bowl, combine roasted vegetables, mixed greens, and orange segments.
4. Drizzle with vinaigrette and toss gently before serving.

This Roasted Carrot, Fennel, and Orange Salad is a vibrant, fragrant, and refreshing fall salad with sweet, tangy, and earthy flavors.

Roasted Pumpkin, Spinach, and Quinoa Salad

Roasted pumpkin cubes, nutrient-rich quinoa, and fresh spinach create a hearty fall salad.

Toasted sunflower seeds and a maple-lemon dressing add crunch and brightness.

Ingredients:

• 2 cups pumpkin, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 4 cups fresh spinach
• ¼ cup sunflower seeds, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup

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.
2. Cook quinoa in water or broth for 15 minutes until fluffy.
3. In a small bowl, whisk together lemon juice, maple syrup, olive oil, salt, and pepper for the dressing.
4. In a large bowl, combine roasted pumpkin, quinoa, spinach, and sunflower seeds.
5. Drizzle with dressing and toss gently before serving.

This Roasted Pumpkin, Spinach, and Quinoa Salad is hearty, nutritious, and packed with the flavors of fall.

Roasted Sweet Potato, Kale, and Cranberry Salad

Sweet roasted sweet potatoes pair with hearty kale and tart dried cranberries in this vibrant fall salad. A maple-Dijon vinaigrette brings it all together.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups chopped kale, stems removed
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar

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.
2. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper for the vinaigrette.
3. In a large bowl, combine roasted sweet potatoes, kale, and dried cranberries.
4. Drizzle with dressing and toss gently before serving.

This Roasted Sweet Potato, Kale, and Cranberry Salad is a satisfying and colorful fall salad with sweet, tangy, and earthy flavors.

Roasted Beet, Apple, and Arugula Salad

Earthy roasted beets, sweet apples, and peppery arugula combine in this fall salad.

Toasted pecans and a honey-balsamic dressing complete the flavor profile.

Ingredients:

• 3 medium beets, peeled and diced
• 2 apples, diced
• 4 cups arugula
• ¼ cup pecans, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper for the dressing.
3. In a large bowl, combine roasted beets, diced apples, and arugula.
4. Drizzle with dressing and toss gently. Sprinkle with toasted pecans before serving.

This Roasted Beet, Apple, and Arugula Salad is a colorful, flavorful, and nutrient-rich salad that embodies the essence of fall.

Roasted Pear and Walnut Salad

Sweet roasted pears pair beautifully with crunchy walnuts, peppery arugula, and dried cranberries in this fall salad.

A maple-balsamic dressing brings everything together for a perfect balance of flavors.

Ingredients:

• 3 ripe pears, peeled, cored, and sliced
• 4 cups arugula
• ¼ cup walnuts, toasted
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, salt, and pepper. Roast for 15–20 minutes until tender and caramelized.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine roasted pears, arugula, walnuts, and cranberries.
4. Drizzle with dressing and toss gently before serving.

This Roasted Pear and Walnut Salad is a sweet, nutty, and tangy fall salad that’s both elegant and comforting.

Roasted Butternut Squash, Pomegranate, and Spinach Salad

Tender roasted butternut squash, juicy pomegranate seeds, and fresh spinach make a colorful and flavorful fall salad.

A citrus vinaigrette adds brightness and balance.

Ingredients:

• 2 cups butternut squash, diced
• 4 cups fresh spinach
• ½ cup pomegranate seeds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted squash, spinach, and pomegranate seeds.
4. Drizzle with dressing and toss gently before serving.

This Roasted Butternut Squash, Pomegranate, and Spinach Salad is vibrant, sweet, and refreshing, capturing the best flavors of the fall season.

Warm Roasted Root Vegetable Salad with Quinoa

A comforting fall salad featuring roasted root vegetables like carrots, parsnips, and sweet potatoes combined with protein-rich quinoa and fresh herbs.

A lemon-tahini dressing adds a creamy tang.

Ingredients:

• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1–2 tablespoons warm water
• 2 tablespoons chopped parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in water or broth for 15 minutes until fluffy.
3. In a small bowl, whisk together tahini, lemon juice, and warm water to make the dressing. Adjust consistency if needed.
4. In a large bowl, combine roasted vegetables, quinoa, and parsley. Drizzle with dressing and toss gently before serving.

This Warm Roasted Root Vegetable Salad with Quinoa is hearty, nutritious, and packed with seasonal fall flavors, perfect for a satisfying vegetarian meal.