Recipe

Wholesome, vibrant, and full of autumn flavors

Fall is the perfect time to bring seasonal fruits, roasted vegetables, hearty grains, and crunchy nuts together to create salads that are both nourishing and satisfying. These aren’t your average summer side salads—they’re cozy, colorful, and make the most of everything autumn has to offer.

Below are three of my favorite fall salad recipes that balance textures, flavors, and nutrition beautifully. They work wonderfully as a main dish, side, or holiday table centerpiece.

1. Roasted Sweet Potato & Farro Harvest Salad

A warm and hearty salad with nutty farro, caramelized sweet potatoes, and a maple–Dijon dressing that brings everything together.

Photo by Anastasia Belousova

Serves: 4 | Total Time: 40 minutes

Ingredients:

• 1 cup farro, rinsed

• 2 medium sweet potatoes, peeled and cubed

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp sea salt

• 4 cups baby arugula or mixed greens

• 1/2 cup toasted pecans

• 1/4 cup dried cranberries

• 2 oz goat cheese, crumbled

Maple–Dijon Dressing:

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Cook the farro according to package instructions. Drain and set aside to cool slightly.

2. Preheat the oven to 400°F. Toss sweet potato cubes with olive oil, smoked paprika, and salt. Roast on a lined baking sheet for 25–30 minutes, flipping halfway through, until golden and tender.

3. Whisk the dressing ingredients together until smooth.

4. In a large bowl, toss farro, arugula, roasted sweet potatoes, pecans, cranberries, and goat cheese.

5. Drizzle with dressing, toss gently, and serve warm or at room temperature.

Optional: Add grilled chicken or roasted chickpeas for extra protein.

2. Apple, Fennel & Quinoa Salad with Walnuts

This salad is crisp, refreshing, and full of fall flavor—perfect as a light lunch or side dish. Quinoa adds protein, fennel adds anise-like freshness, and apples give a sweet crunch.


Photo by Alesia Kozik

Serves: 4 | Total Time: 25 minutes

Ingredients:

• 1 cup quinoa, rinsed

• 1 large Honeycrisp or Pink Lady apple, thinly sliced

• 1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish)

• 4 cups baby spinach or finely chopped kale

• 1/2 cup toasted walnuts, roughly chopped

• 1/4 cup dried golden raisins

Cider Vinaigrette:

• 1/4 cup apple cider vinegar

• 1 tbsp honey or maple syrup

• 1 tsp whole-grain mustard

• 1/3 cup extra-virgin olive oil

• Salt and pepper to taste

Instructions:

1. Cook quinoa in 2 cups of water with a pinch of salt. Simmer for 15 minutes or until fluffy. Let cool.

2. Whisk vinaigrette ingredients together until combined.

3. In a large bowl, combine quinoa, apple slices, fennel, spinach, walnuts, and raisins.

4. Drizzle with vinaigrette and toss well. Garnish with fennel fronds.

Tip: Soak sliced apples in lemon water to keep them crisp and prevent browning.

3. Pear, Roasted Beet & Wild Rice Salad with Hazelnuts

This salad is stunning on any fall table. Earthy roasted beets, juicy pears, wild rice, and hazelnuts make it both rustic and elegant.

Photo by Julia Avamotive

Serves: 4–6 | Total Time: 50 minutes

Ingredients:

• 1 cup wild rice, rinsed

• 2 medium beets, roasted or steamed and sliced

• 2 ripe Bosc pears, sliced

• 4 cups spring mix or baby greens

• 1/3 cup toasted hazelnuts, chopped

• 2 oz blue cheese or feta, crumbled

Balsamic Reduction Dressing:

• 1/4 cup balsamic vinegar

• 1 tbsp honey

• 1/3 cup olive oil

• 1 tsp fresh thyme leaves

• Salt and pepper to taste

Instructions:

1. Cook wild rice in 3 cups of water with a pinch of salt until tender, about 40 minutes. Drain and cool slightly.

2. Roast whole beets at 400°F for 35–40 minutes. Peel and slice once tender (or use pre-steamed beets for ease).

3. Whisk dressing ingredients together.

4. In a large bowl, layer greens, wild rice, beets, pears, hazelnuts, and cheese.

5. Drizzle with dressing just before serving.

Optional: Add roasted chicken or seared salmon for a protein-packed meal.

Tips for Building Perfect Fall Salads

• Mix textures: Think creamy cheese, crunchy nuts, chewy dried fruit, and hearty grains.

• Serve warm grains over greens to make the salad feel cozy.

• Dress grains first to absorb flavor without wilting the greens.

• Seasonal fruits like apples, pears, and persimmons add natural sweetness and color.

Final Thoughts

Fall salads are a wonderful way to enjoy the season’s harvest in a fresh and unexpected way. Whether you’re making a quick weekday lunch, a potluck dish, or a Thanksgiving side, these recipes bring comfort and nutrition to the table.

Which one will you try first? Share your favorite fall salad combinations in the comments below.