Fall is my favorite time to get cozy with a salad that truly celebrates the season. I’ve gathered 22 incredible recipes that are anything but boring, with sweet and creamy fruit bowls and savory, bacon-studded Brussels sprouts situations.
These are the salads that make me excited about chilly days and all the gorgeous produce piled up at the market. So grab a fork, because your lunch just got a whole lot more delicious.
1. Carrot Salad
My mom’s carrot salad is a Thanksgiving staple at my house, and it disappears every single time. Shredded carrots and juicy pineapple mingle with sweet raisins, then get coated in the dreamiest creamy dressing.
This classic is going to become a holiday tradition for you, too. Trust me on this one.
2. Autumn Pear Salad
If you’re still deciding on Thanksgiving sides, this juicy pear salad is an elegant no-brainer. I pile sweet sliced pears and crunchy candied walnuts over healthy spring greens.
Shavings of Parmesan and a tangy balsamic vinaigrette make it feel restaurant-worthy. It’s just beautiful.
3. Autumn Chopped Salad
I’m all about salads that hit every texture and taste, and this chopped number delivers. Salty bacon, sweet apple, tart cranberries, and creamy feta all get chopped up together.
Pumpkin seeds add the perfect little crunch. A honey apple cider dressing ties it all up into one irresistible bowl.
4. Butternut Squash Salad
Get to the farmers’ market and grab a butternut squash immediately. You’ll thank me when this spiced roasted squash hits your plate with juicy pomegranate seeds and tangy goat cheese.
The whole thing gets a cumin and date glaze that hits that spicy-sweet note perfectly. It’s pure magic.
5. Roasted Beet Salad
Late summer beets are just the best, so earthy and naturally sweet. I roast them until they’re tender, then toss the chunks with pear and walnuts, and crumble feta over everything.
All of that gets piled onto leafy greens and tiny sprouts for a salad that’s hearty and stunning. Healthy really does taste incredible here.
6. Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
This kale salad is packed with fall personality: fennel and Honeycrisp apple bring a fresh, unique flavor. It’s got that crunchy-chewy thing going on that I find so satisfying.
The best part? You can make it ahead for a crowd because the kale holds up beautifully in the fridge without getting wilty. A total lifesaver.
7. Apple Wedge Salad
October apples are everything: crisp and tart, incredibly fresh. This salad uses thick apple wedges as the star, tossing them with chopped walnuts and crispy bacon, plus bold Gorgonzola. A sweet and creamy balsamic dressing drizzled over the top makes it fall perfection on a plate.
8. Fall Panzanella Salad
Panzanella, that glorious Italian bread salad, gets a full fall makeover here. I toss in roasted butternut squash and Brussels sprouts, crisp apple, dried cranberries, and pepitas.
Goat cheese and kale join the party for extra heartiness. It’s so filling and loaded with texture.
9. Pear Balsamic Salad
A perfectly ripe, juicy fall pear is a thing of beauty, and it only gets better when it’s drizzled with a zippy balsamic dressing over a bed of mixed greens. I throw in dried cherries and candied walnuts for that irresistible sweet crunch. This salad feels fancy enough for a party or a brunch spread, but it’s so easy to pull together.
10. Autumn Fruit Salad
For those days when you’re craving something sweet, this dessert-like fruit bowl is my go-to. Crisp apples, ripe pears, and juicy grapes get a generous drizzle of creamy cinnamon dressing.
Chopped pecans bring that much-needed crunch and a little protein. I love it for breakfast or as a light, refreshing dessert.
11. Sweet Potato Salad
This salad is a total knockout on a fall day. Roasted sweet potato chunks cozy up with creamy avocado and crumbly feta over tender spinach leaves.
I love the salty little crunch from the pepitas, and the nutty tahini dressing ties everything together. It’s bright and tangy, and ridiculously satisfying.
12. Celery Salad with Dates, Almonds and Parmesan
Crunchy celery salad is a year-round refresher, but this version balances sweet and savory so perfectly. I use dates that taste like toffee and salty Parmesan for that addictive contrast. Feel free to swap the dates for dried cranberries, cherries, or apricots if that’s what you have on hand.
13. Fall Harvest Quinoa Salad
This harvest bowl is a plant-based protein powerhouse, perfect as a main dish for a vegetarian gathering. Nutty quinoa mingles with roasted sweet potato, Brussels sprouts, apples, and cranberries.
A sprinkle of cinnamon kicks up the flavor if you’re feeling it. And if quinoa isn’t your thing, just swap in whatever grain you love.
14. Fall Harvest Breakfast Salad
Salad for breakfast is now a thing in my kitchen, and I’m never going back. Cinnamon roasted butternut squash, apple slices, avocado, red onion, walnuts, and hemp seeds fill up the bowl.
Then I top it all with a fried egg. Honestly, there’s no better
15. Autumn Glow Salad
This salad truly makes you glow from the inside out. No leafy greens here, just a happy jumble of roasted sweet potato and crispy apple, with roasted cauliflower.
Fresh parsley and chewy freekeh grains add even more goodness. It’s fresh and fun, and so nourishing.
16. Bacon and Brussels Sprouts Salad
This salty, savory number is exactly what your Thanksgiving table needs. Shredded Brussels sprouts mingle with crispy bacon and Parmesan, with crunchy almonds for extra texture.
A shallot citrus dressing coats every bite. It’s the dish I make for anyone who still thinks they don’t like Brussels sprouts. One bite and they’re converted.
17. Apple Cranberry Pecan Salad
I’m all about that crunch, and this salad delivers big time. Crisp apple chunks and buttery pecans mingle with sparkling pomegranate seeds on a bed of fresh spinach.
A zesty lemon vinaigrette wakes everything up. It’s simple and fresh, exactly what I want on a crisp autumn afternoon.
18. Toasted Farro with Pear, Hazelnuts and Arugula
Toasted farro with tart pear and crunchy hazelnuts, finished with peppery arugula, is one of those dishes that works any way you want it. Serve it warm as a main or chilled as a side. The textures here are everything.
19. Roasted Fall Veggie Salad
It’s a fun jumble of roasted root veggies piled over leafy greens and finished with a cider-kissed dressing. It’s lovely as a fresh side, but I like to add a little extra protein and call it lunch. It’s so versatile and cozy.
20. Thanksgiving Lentil Salad
If you’ve got lentils sitting in your pantry with no plan, this recipe is for you. Green lentils make a hearty, protein-packed base.
I mix them with caramelized roasted butternut squash, red onion, sturdy kale, toasted pecans, and sweet golden raisins. It’s a total plant-based feast.
21. Cranberry Pecan Cucumber Salad
Ten minutes and you’ve got an elegant side on the table. Thinly sliced cucumbers team up with dried cranberries and toasted pecans, plus some red onion.
The dressing is a tangy-sweet combo of maple syrup and apple cider vinegar. It’s crazy quick and always a hit.
22. Fall Pasta Salad
Dairy-free and completely delicious, this vegan pasta salad is loaded with roasted fall veggies and tender pasta. Sweet potatoes, Brussels sprouts, parsnips, and carrots all get golden and caramelized.
A poppy seed dressing pulls everything together. If you’re a veggie lover, this one’s for you. Roast, toss, then dig in!