27 fall salad recipes full of fall flavor
Dig into these comforting fall salad recipes this season.
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As summer produce begins to disappear from markets, seasonal fall ingredients like apples, carrots and other root and leafy greens take center stage. When these fruits and vegetables are in season, they really shine. They are hearty, substantial and perfect additions to fall salad recipes to enjoy when the weather turns cold.
Some of our favorite fall vegetables are the starchy variety. Winter squash, sweet potatoes, carrots and beets work wonders when roasted and tossed with fresh greens. Fall is also a time to enjoy the abundance of hearty greens: kale, spinach and Asian greens like mizuna and tatsoi are delicious when cooked, but also make great replacements for romaine or the more traditional iceberg in fall salad recipes.
Nut grains like barley and quinoa can also help bulk up fall salads and make them meal-worthy, and seasonal fruits, like citrus fruits, pomegranate and persimmons, add color and a special touch to any salad bowl. The options are truly endless and delicious. You’ll want to make these favorite fall salad recipes all the way through fall and beyond.
Related: 15 Fall Pasta Recipes That Make Perfect Weeknight Dinners
Warm lentil salad with poached eggs
Warm salads are a welcome addition during the colder months of the year. Sautéed lentils, chard and herbs are drizzled with a simple mustard-lemon vinaigrette. Garnish each portion with a poached egg and a generous crumble of soft goat cheese.
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Roasted fall vegetable salad with squash, carrots, pears and figs
Fresh figs and pear wedges join roasted carrots and delicata squash until caramelized, bringing out the sweetness of each ingredient. Drizzle with a little good quality balsamic vinegar, a drizzle of olive oil and enjoy.
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Autumn salad with maple vinaigrette
Everything in this salad, from the seasonal vegetables to the maple-sweetened apple cider vinaigrette, is screaming. Endive, apple and celery all add plenty of crunch when paired with creamy blue cheese.
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Spinach Salad with Roasted Autumn Vegetables
Roast some of your favorite fall vegetables for this recipe. We like to use butternut squash, potatoes, red onions, carrots and garlic. Pile them on large bowls of baby spinach while they’re still warm and the greens will turn out nice and tender.
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Bowl of Kale and Lentils with Avocado Dressing
Pre-cooked lentils make this salad a breeze to prepare. Simply rinse, drain and toss with tender slices of Tuscan kale, thick slices of aged cheddar cheese, almonds, sprouts and a lemon avocado vinaigrette.
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Lacinato Kale and Roasted Squash Salad
Lacinato (sometimes called Tuscan or Dino) kale is known for its tender leaves, which makes it perfect for adding to salads – no massaging required! This kale salad is tossed with cubes of roasted butternut squash, aged goat cheese and toasted hazelnuts.
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Quinoa salad with kale and napa cabbage
This coleslaw and grain salad is sure to fit into your regular salad rotation. Quinoa, kale, cabbage and shredded carrots are lightly seasoned with fresh ginger, citrus juice and sesame.
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Kale and Frisée Salad With Sherry Vinaigrette
Perfect for an everyday lunch or as a holiday side dish, this Kale and Kale Salad combines all kinds of different flavors and textures. The celery adds crunch, the frisée adds a slight bitterness and the hazelnuts add a buttery contrast to the tangy sherry vinaigrette.
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Salad of shredded Brussels sprouts with crunchy hazelnuts
Brussels sprouts will never go out of style. Squeeze the sprouts into the grating attachment of your food processor (or slice them by hand) and toss them with lemon juice, olive oil and our sweet and savory rosemary flavored hazelnut crunch .
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Kale and avocado salad with dates
Healthy fats are key with this seasonal salad and can be found in avocado, olive oil and pine nuts. The grated parmesan adds a salty touch, which is balanced by slivers of sweet dates.
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Kale and apple salad
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You will feel great after eating this salad. It’s packed with fiber-rich kale, celery, and apples. A lightly sweetened honey mustard vinaigrette gives it a special feel.
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Spinach salad with turkey bacon and blue cheese
If you like Cobb salad, this one is for you. Large bowls of baby spinach are topped with cooked turkey bacon, hard-boiled eggs, red onion and crumbled blue cheese. Serve with these herb toasts to kick things up a notch.
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Salad of raw beets and celeriac
Earthy root vegetables like beets and celeriac are actually quite sweet when in season. Cut into thin matchsticks, they make a deliciously crunchy salad. We like to add toasted pine nuts, Parmesan and fresh parsley to the mix.
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Moroccan barley salad
This make-ahead barley salad is packed with flavor thanks to ingredients like preserved lemon, dried olives and cilantro. Serve it cold or at room temperature.
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Radicchio Salad with Chopped Lemon Vinaigrette
The flesh of a whole lemon and a pinch of sugar are used to prepare the bright vinaigrette for this colorful salad. It’s perfect for drizzling over bitter greens like radicchio.
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Shredded Cabbage Salad with Ginger Vinaigrette
This lighter version of coleslaw is a perfect fall salad, made with hearty cabbage and carrots. Sesame, ginger and yuzu vinegar are used to flavor the mixture.
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Watercress, radicchio and radish salad
Watercress and radicchio are both a bit peppery and bitter. Paired with spiced radishes, this jaw-dropping salad is perfect when you need something a little different on your plate.
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Persimmon and escarole salad
This simple fall salad combines slightly bitter, crunchy escarole with tart persimmons. There is no stated ratio in this recipe, so use as many persimmons, greens, and pistachios as you like.
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Chili-Lime Roasted Butternut Salad
Mild cotija cheese helps tame the spiciness of chili-roasted butternut squash. Crisp lime juice and honey infuse the lettuce leaves, and toasted nuggets add crunch.
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Bitter Greens, Grapefruit and Avocado Salad
Seasonal pink grapefruit adds a sweet-tart complexity to this salad when tossed with three kinds of bitter greens: escarole, endive, and curly. Slices of avocado and a creamy yogurt dressing create a smooth finish.
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Wild Rice and Lima Bean Salad with Cranberry Relish
The hearty flavor of wild rice makes it a very satisfying salad or side dish, and lima beans are packed with protein. Prepare a quick cranberry relish in the food processor and serve on top.
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Warm mushroom and chicory salad
Bitter greens begin to melt from the heat of meat-sautéed oyster mushrooms and shiitake mushrooms. The anchovies add an umami flavor to the dressing and play nicely against the sweetness of the pomegranate seeds.
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Quick salad with 5 cereals
This hearty salad will fill you up all afternoon. Farro and two types of quinoa and barley are combined to create this warm fall salad sprinkled with chunks of feta cheese and crunchy apple.
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Endive and grain mustard salad
It’s not everyday you see a salad topped with hard-boiled eggs, but it adds just enough protein to fill you up. Fresh parsley and a light vinaigrette coat each crunchy endive leaf.
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Roasted Sweet Potato and Farro Salad
Perfect warm, cold or at room temperature, this farro and roasted squash salad is topped with a zesty lemon vinaigrette. All it needs is a handful of sprouts (or sprouts) and fresh dill to finish it off.
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Salad of “grains” of broccoli, herbs and pistachios
This salad has all the flavor of a grain salad, without the grains. Broccoli crowns are steamed and finely chopped like rice, then tossed with fresh herbs, apples, pistachios and a sprinkle of sumac.
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Farro Salad with Oven Roasted Grapes and Fall Greens
The fluffy rosemary flavored farro is the perfect base for a combination of slow roasted red and Concord grapes. Add a combination of your favorite mixed greens: we love kale, chard, mustard and mizuna greens.
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Read the original article on Martha Stewart.
