18 Delicious Fall Salads

Name: Harvest Fall Salad (+ More Fall Salads)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 cups baby kale (); ½ medium kabocha squash; 1 teaspoon olive oil; 2 Tablespoons dried cranberries; ¼ cup pumpkin spiced pepitas; ¼ cup crumbled feta; 2 Tablespoons apple cider vinegar; 1 Tablespoon fresh orange juice; ¼ cup olive oil; 1 teaspoon Dijon mustard; 1 tablespoon garlic (minced); ¼ teaspoon cinnamon; ½ teaspoon sea salt (more if needed); ¼ teaspoon freshly ground black pepper (more if needed)

By Brittany Mullins

Updated on Oct 7, 2021

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Tasty fall salads packed full of seasonal produce like crisp apples, squash, kale and more! Take advantage of the autumn harvest with these salad recipes.

I’m sure you’re aware of my salad obsession by now, but did you know that fall is my absolute favorite season for salads?!

Indeed! I love spring salads with their light baby greens, asparagus and fresh berries and I definitely go crazy for fresh peaches, sweet corn and juicy tomatoes throughout the summer, but fall salads are simply the best. I’m talking big salads with flavorful goodies like dark leafy greens, crisp apples, root veggies and sweet roasted winter squash. Swoon!

Fall salads will always reign supreme in my book. That’s why I created this little roundup with some of the best fall salads.

I personally want to host a fall harvest SALAD party and make them all. Who wants to come?

Salad Recipes to Make This Fall

Fuji apple chicken salad with gorgonzola cheese, pepitas, tomatoes and dressing.

fuji apple salad

Oval serving tray with kale and butternut salad. Wood salad tongs are beside the plate.

butternut squash salad

Salad plate filled with spinach harvest salad including butternut squash, cranberries, quinoa, pecans, and apples. A fork of on the plate and a dish towel to the side.

fall quinoa spinach salad

roasted vegetable salad

chopped brussels sprout salad

sweet potato salad

kale and brussels sprout salad

Kale salad with red onion, quinoa and roasted sweet potatoes on top.

quinoa salad with kale and sweet potatoes

chicken waldorf salad

Arugula and beet salad topped with pecans and gorgonzola cheese.

beet salad with pecans

Salad topped with pears, grilled chicken, turkey bacon, cranberries, goat cheese, walnuts, and avocado with a fork. Dressing, fork, cheese in a bowl, slices of pear and walnuts around salad bowl.

pear salad

An overhead photo of a bowl of kale topped with 3 slices of roasted kabocha squash and scattered with dried cranberries, pumpkin seeds and feta. A fork rests in the bowl.

kabocha squash salad

Bowl of barley salad with chickpeas and pear. Table is scattered with herbs and walnuts.

pear barley salad

Make the Perfect Fall Salad

Lastly, here is one of my favorite fall salad recipes with roasted kabocha squash and an amazing apple cider vinegar dressing. You could swap the kabocha squash with another winter squash (like butternut squash) or even roasted sweet potatoes. It will still be incredibly cozy and taste like fall in a bowl!

Harvest Fall Salad (+ More Fall Salads)

3 from 2 votes

This cozy fall salad combines baby kale, roasted kabocha squash, dried cranberries, pumpkin seeds and feta all tossed in a tangy apple cider vinegar dressing.

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Ingredients

4 cups baby kale,
½ medium kabocha squash
1 teaspoon olive oil
2 Tablespoons dried cranberries
¼ cup pumpkin spiced pepitas
¼ cup crumbled feta

Dressing

2 Tablespoons apple cider vinegar
1 Tablespoon fresh orange juice
¼ cup olive oil
1 teaspoon Dijon mustard
1 tablespoon garlic, minced
¼ teaspoon cinnamon
½ teaspoon sea salt, more if needed
¼ teaspoon freshly ground black pepper, more if needed

Instructions

Preheat oven to 375°. Wash the outside of the kabocha squash with warm water. Cut the squash in half and scoop out all the seeds. Cut the squash into 1-inch semicircles. Toss the squash pieces with oil, sprinkle with sea salt and spread on a roasting pan.
Roast the squash for 15 minutes, remove from oven to toss, then roast for another 10-15 minutes, or until tender and golden.
While squash is roasting, prepare the dressing by placing all ingredients except the olive oil in a small bowl. Whisk until combined, then slowly whisk in the olive oil. Set aside.
To prepare the salads, place a portion of the kale on a plate, top with a portion of cranberries, pepitas and feta. Add the roasted kabocha slices, drizzle with desired amount of dressing and serve.

Nutrition

Serving: 1/2 of recipe Calories: 472kcal Carbohydrates: 22g Protein: 10g Fat: 41g Saturated Fat: 5g Polyunsaturated Fat: 3g Monounsaturated Fat: 21g Sodium: 788mg Potassium: 821mg Fiber: 6g Sugar: 7g