10 Easy and Healthy Fall Salad Recipes

When the air turns crisp and leaves start to crunch underfoot, our cravings naturally shift toward warm, cozy meals — but that doesn’t mean salads are off the table. In fact, fall is the perfect season to give your salad game a flavorful upgrade. With hearty grains, roasted vegetables, seasonal fruits, and rich, tangy cheeses, autumn salads are anything but boring.

This roundup of 10 fall salad recipes is packed with seasonal goodness — think roasted squash, sweet apples, earthy beets, juicy figs, and more. Whether you’re looking for a quick weekday lunch, a show-stopping side for a holiday dinner, or a meal-prep friendly option, there’s something here for every craving. Each recipe balances color, texture, and flavor for salads that feel just as comforting as they do fresh. So grab your favorite fall produce and let’s get mixing!

Why You’ll Love These Fall Salads

• Packed with seasonal flavors – From roasted squash and sweet apples to earthy mushrooms and juicy figs, each recipe celebrates the best produce fall has to offer.
• Perfect balance of hearty and fresh – You get the comfort of warm grains, roasted veggies, and creamy cheeses, paired with crisp greens and bright dressings.
• Versatile enough for any meal – Serve them as a light lunch, a satisfying main, or a colorful side dish for dinner and holiday gatherings.
• Meal-prep friendly – Many of these salads hold up beautifully in the fridge, making them ideal for prepping ahead for busy weeks.
• Show-stopping presentation – With vibrant colors, layered textures, and beautiful garnishes, they’re just as gorgeous as they are delicious.
• Simple, approachable recipes – No complicated steps or hard-to-find ingredients — just straightforward, flavorful dishes you can make any day of the week.

Ready? Let’s go!

1. Roasted Butternut Squash and Kale Salad

This salad is the ultimate taste of fall in a bowl — warm, slightly sweet roasted butternut squash tossed with hearty kale, crunchy toasted pumpkin seeds, and a tangy maple vinaigrette. The squash brings a caramelized richness, while the kale holds its own with a slightly earthy bite. A scattering of dried cranberries adds pops of chewy sweetness that balance the whole dish beautifully. It’s colorful, nutrient-packed, and perfect for a cozy lunch or a dinner side.

The best part? It’s one of those salads that gets better as it sits for a few minutes, letting the kale soften slightly in the dressing. Serve it slightly warm for a comforting fall vibe, or chill it for a crisp, refreshing twist. Either way, it’s an easy crowd-pleaser and looks stunning on the table.

Servings: 4
Prep and Cook Time: 35 minutes

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 bunch kale, stems removed and leaves chopped
• 1/3 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in an even layer on the baking sheet.
3. Roast for 20–25 minutes, flipping halfway through, until the squash is fork-tender and caramelized on the edges.
4. While the squash roasts, prepare the kale. Place the chopped kale in a large bowl and drizzle with a small splash of olive oil. Massage the leaves gently with your hands for 1–2 minutes until they become darker and softer.
5. In a small jar or bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and olive oil until smooth. Taste and adjust seasoning if needed.
6. Once the squash is ready, add it to the kale along with dried cranberries and pumpkin seeds. Pour the dressing over the salad and toss gently to coat.
7. Serve immediately while warm, or chill for later — it’s delicious both ways.

2. Apple, Walnut, and Cranberry Spinach Salad

If fall had a signature salad, this would be it. Crisp apple slices bring that fresh crunch, walnuts add a nutty richness, and tart cranberries tie everything together with little bursts of flavor. The spinach base is tender yet sturdy enough to handle the sweet-tangy vinaigrette without wilting instantly. It’s simple, fresh, and the kind of dish that makes you want seconds.

It works beautifully as a light lunch on its own, or as a side for roasted chicken, turkey, or pork. The mix of textures — crisp apples, chewy cranberries, and crunchy nuts — keeps every bite interesting. And if you really want to lean into fall flavors, you can even use a maple-Dijon dressing that pairs perfectly with the sweet-savory combo.

Servings: 4
Prep and Cook Time: 15 minutes

Ingredients

• 6 cups fresh baby spinach
• 2 medium apples, thinly sliced (Honeycrisp or Gala work great)
• 1/2 cup walnut halves, toasted
• 1/3 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions

1. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant. Remove from heat and let cool.
2. In a small bowl or jar, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth. Adjust sweetness or tang to your preference.
3. Place the spinach in a large serving bowl. Add the sliced apples, cranberries, walnuts, and feta if using.
4. Drizzle the dressing over the salad just before serving. Toss gently so everything gets coated without bruising the spinach or apples.
5. Serve immediately for the best crunch and freshness.

3. Warm Quinoa and Sweet Potato Salad

This warm salad is hearty enough to be a main dish, thanks to protein-packed quinoa and tender roasted sweet potatoes. The quinoa soaks up a lemony-herb dressing, giving each bite brightness that balances the sweetness of the potatoes. Throw in a handful of baby spinach or arugula for some greens, and you’ve got a cozy yet refreshing fall dish.

It’s the kind of salad that works great for meal prep because it holds up well in the fridge and tastes good warm or cold. Pair it with grilled chicken or fish for dinner, or enjoy it on its own as a satisfying vegetarian option. Either way, it’s filling without feeling heavy — exactly what you want when the weather starts to cool down.

Servings: 4
Prep and Cook Time: 35 minutes

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups baby spinach or arugula
• 3 tablespoons olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them out on the baking sheet and roast for 20–25 minutes, turning once, until tender and caramelized.
3. While the potatoes roast, cook the quinoa. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork.
4. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, garlic, parsley, salt, and pepper until smooth.
5. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and baby spinach. Pour the dressing over and toss gently until everything is coated.
6. Serve warm right away, or let it cool slightly for a room-temperature version that’s just as tasty.

4. Brussels Sprouts and Pomegranate Salad

If you think Brussels sprouts are only meant for roasting, this salad will change your mind. Here, they’re shaved thin — almost like cabbage — and tossed raw with juicy pomegranate seeds, toasted almonds, and a bright citrus vinaigrette. The sprouts bring a fresh, slightly nutty crunch, while the pomegranate adds bursts of sweetness in every bite. It’s colorful, fresh, and festive — perfect for both a weeknight dinner and a holiday table.

The beauty of this salad is its versatility. You can make it a few hours ahead, and the sprouts will stay crisp without wilting. The flavors also deepen as the dressing soaks in. If you want to add a little creaminess, crumble in some feta or goat cheese before serving. It’s light, refreshing, and feels just as at home in late fall as it does in early winter.

Servings: 4
Prep and Cook Time: 20 minutes

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced or shaved
• 1 cup pomegranate seeds
• 1/2 cup sliced almonds, toasted
• 1/4 cup crumbled feta or goat cheese (optional)
• Juice of 1 orange
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the Brussels sprouts by trimming the ends, removing any tough outer leaves, and slicing them very thin with a sharp knife or mandoline. Place in a large mixing bowl.
2. Add the pomegranate seeds and toasted almonds to the bowl. If using cheese, set it aside to add later so it doesn’t melt into the dressing.
3. In a small jar or bowl, whisk together orange juice, apple cider vinegar, honey or maple syrup, olive oil, salt, and pepper until smooth.
4. Pour the dressing over the Brussels sprouts mixture and toss until well coated.
5. Sprinkle cheese over the top just before serving for extra creaminess.
6. Enjoy immediately or refrigerate for up to 4 hours before serving — the flavors will only get better.

5. Pear, Blue Cheese, and Arugula Salad

This salad is all about that sweet-and-savory magic. Peppery arugula forms the base, ripe pears bring a juicy sweetness, and creamy blue cheese adds a tangy bite that ties everything together. Toasted pecans or walnuts give it a satisfying crunch, while a simple balsamic vinaigrette adds just the right amount of brightness. It’s elegant enough for a dinner party but simple enough for a quick lunch.

The balance of flavors here is what makes it so addictive — each bite has crisp greens, soft pear, bold cheese, and a nutty crunch. If blue cheese isn’t your thing, goat cheese is a milder but equally delicious substitute. Serve this alongside roasted chicken, pork, or even as a starter for a cozy pasta night.

Servings: 4
Prep and Cook Time: 15 minutes

Ingredients

• 6 cups arugula
• 2 ripe pears, thinly sliced
• 1/3 cup crumbled blue cheese (or goat cheese)
• 1/2 cup toasted pecans or walnuts
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a dry skillet, toast the pecans or walnuts over medium heat for 3–4 minutes, stirring occasionally, until fragrant. Remove from heat and let cool.
2. In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth.
3. Arrange the arugula in a large serving bowl or platter. Layer the pear slices over the top.
4. Sprinkle with blue cheese and toasted nuts.
5. Drizzle the dressing evenly over the salad just before serving, then toss lightly to coat without bruising the arugula.
6. Serve right away for the best flavor and texture.

6. Maple Roasted Carrot and Lentil Salad

This hearty fall salad is wholesome and comforting, with a sweet-savory twist. Roasted carrots get a caramelized glaze from maple syrup, pairing beautifully with earthy lentils, fresh herbs, and a lemony dressing. It’s warm enough to feel cozy but still light and refreshing — the perfect balance for cooler days.

What makes this salad extra satisfying is the mix of textures: soft, tender carrots; firm yet creamy lentils; and a scattering of fresh greens or herbs for brightness. It’s also a great make-ahead option — the flavors deepen as it sits, making it perfect for lunches throughout the week.

Servings: 4
Prep and Cook Time: 40 minutes

Ingredients

• 1 lb carrots, peeled and sliced into thick sticks
• 1 tablespoon olive oil (for roasting)
• 2 tablespoons maple syrup
• Salt and pepper, to taste
• 1 cup dried green or brown lentils, rinsed
• 3 cups water or vegetable broth
• 2 cups baby spinach or mixed greens
• 3 tablespoons olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrot sticks with 1 tablespoon olive oil, maple syrup, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized.
3. While the carrots roast, cook the lentils. In a medium pot, combine lentils and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until tender but not mushy. Drain any excess liquid.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, parsley, salt, and pepper to make the dressing.
5. In a large mixing bowl, combine roasted carrots, cooked lentils, and baby spinach. Drizzle with the dressing and toss gently to combine.
6. Serve warm for a comforting meal or let it cool slightly for a room-temperature option.

7. Beet, Goat Cheese, and Pistachio Salad

This salad is as beautiful as it is delicious — earthy roasted beets paired with creamy goat cheese and the satisfying crunch of pistachios. The sweet, deep flavor of the beets is perfectly balanced by the tangy cheese, while the nuts add a toasty richness that ties it all together. A simple balsamic vinaigrette brings just the right amount of brightness to make the flavors pop.

It’s the kind of salad that feels special enough for a dinner party but is surprisingly easy to put together. You can roast the beets ahead of time, so all that’s left is to assemble and toss right before serving. Serve it as a side with roasted meats or enjoy it as a light yet satisfying lunch.

Servings: 4
Prep and Cook Time: 50 minutes (includes roasting time)

Ingredients

• 4 medium beets, scrubbed and trimmed
• 1 tablespoon olive oil (for roasting)
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, or baby kale work well)
• 1/3 cup goat cheese, crumbled
• 1/4 cup shelled pistachios, roughly chopped
• 3 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet in foil, drizzle with a little olive oil, and season with salt and pepper. Place on a baking sheet and roast for 40–45 minutes, or until fork-tender.
2. Let the beets cool slightly, then peel and slice them into wedges or rounds.
3. In a small bowl, whisk together balsamic vinegar, honey or maple syrup, olive oil, salt, and pepper until smooth.
4. Arrange the mixed greens on a serving platter or in a large bowl. Top with beet slices, crumbled goat cheese, and pistachios.
5. Drizzle the dressing over the top just before serving and toss gently to combine.

8. Wild Rice and Roasted Mushroom Salad

If you’re craving something hearty yet wholesome, this wild rice and roasted mushroom salad will hit the spot. The nutty chew of wild rice pairs beautifully with the meaty texture of roasted mushrooms, while fresh herbs and a lemony vinaigrette keep everything bright and fresh. It’s earthy, comforting, and full of fall character.

The salad holds up beautifully for meal prep, making it a great make-ahead lunch or side dish. You can serve it warm for cozy evenings or chilled for a refreshing twist. Pair it with roasted chicken, salmon, or simply enjoy it on its own — it’s filling enough to stand as a main course.

Servings: 4
Prep and Cook Time: 45 minutes

Ingredients

• 1 cup wild rice, rinsed
• 3 cups water or vegetable broth
• 12 oz mushrooms (cremini, shiitake, or a mix), sliced
• 1 tablespoon olive oil (for roasting)
• Salt and pepper, to taste
• 2 tablespoons olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley or thyme

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sliced mushrooms with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 15–20 minutes, stirring once, until golden and tender.
3. While the mushrooms roast, cook the wild rice. In a medium saucepan, bring water or broth to a boil. Add wild rice, reduce heat to low, cover, and simmer for 40–45 minutes until tender. Drain excess liquid if needed.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, salt, and pepper.
5. In a large bowl, combine the cooked wild rice, roasted mushrooms, and dressing. Toss gently to coat.
6. Serve warm for a comforting dish or chill for a refreshing alternative.

9. Fig, Prosciutto, and Mixed Greens Salad

This salad is pure elegance on a plate. Sweet, jammy figs pair beautifully with salty, savory prosciutto, while a bed of mixed greens keeps things fresh and light. A sprinkle of crumbled goat cheese or shaved Parmesan adds creaminess, and a drizzle of honey-balsamic dressing ties everything together with a sweet-tangy finish.

It’s perfect for a dinner party starter, a romantic dinner, or just when you want something that feels a little special without a lot of effort. You can use fresh figs when they’re in season or swap in dried figs for a slightly chewier, richer flavor. Either way, it’s a showstopper that takes just minutes to assemble.

Servings: 4
Prep and Cook Time: 15 minutes

Ingredients

• 6 cups mixed greens
• 6–8 fresh figs, halved (or use dried figs, sliced)
• 4–6 slices prosciutto, torn into bite-size pieces
• 1/3 cup crumbled goat cheese or shaved Parmesan
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a small bowl or jar, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until smooth.
2. Arrange the mixed greens on a serving platter or individual plates.
3. Scatter the figs and prosciutto over the greens.
4. Add crumbled goat cheese or Parmesan on top.
5. Drizzle with the dressing just before serving, then toss lightly if desired.
6. Serve immediately to enjoy the freshness and vibrant flavors.

10. Pumpkin, Chickpea, and Feta Salad

This vibrant salad is hearty, flavorful, and full of autumn charm. Roasted pumpkin brings a naturally sweet, creamy bite, while chickpeas add a satisfying protein boost. Crumbled feta provides a salty, tangy contrast that makes each bite pop, and a zesty lemon-herb dressing ties it all together. The result is a dish that’s both nourishing and comforting — perfect for a cozy fall lunch or a colorful side at dinner.

It’s also wonderfully versatile. You can serve it warm for extra comfort on chilly days, or let it cool to room temperature for a fresh, picnic-style salad. Pair it with crusty bread, roasted chicken, or even grilled fish, and you’ve got a meal that feels complete without being heavy.

Servings: 4
Prep and Cook Time: 35 minutes

Ingredients

• 1 small pumpkin (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
• 1 tablespoon olive oil (for roasting)
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups baby spinach or arugula
• 1/3 cup crumbled feta cheese
• 3 tablespoons olive oil (for dressing)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20–25 minutes, turning halfway through, until tender and golden on the edges.
3. While the pumpkin roasts, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, garlic, parsley, salt, and pepper in a small bowl.
4. In a large serving bowl, combine the roasted pumpkin, chickpeas, and baby spinach.
5. Drizzle the dressing over the salad and toss gently to coat everything evenly.
6. Sprinkle with feta just before serving and enjoy warm or at room temperature.

Who says salads are just for summer? These fall-inspired creations prove that with the right seasonal ingredients, a salad can be hearty, satisfying, and full of cozy flavors. From sweet roasted vegetables to crisp autumn fruits, every bowl offers a delicious way to celebrate the best of the season.

The next time you’re planning a weeknight dinner, holiday gathering, or simply craving something fresh and flavorful, come back to this list for inspiration. With these recipes in your back pocket, your salad game will stay strong — even as the days grow shorter and the sweaters come out of storage. Here’s to crunchy leaves, cozy kitchens, and salads that taste like fall in every bite!