18 Delicious Fall Salads



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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.
4.39 from 18 votes

Fuji Apple Salad

This delicious meal-sized salad is inspired by Panera’s Fuji apple salad with fresh apple slices, gorgonzola, tomatoes, pepitas and a white balsamic vinaigrette.
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Oval serving tray with kale and butternut salad. Wood salad tongs are beside the plate.
3.80 from 34 votes

Roasted Butternut Squash Salad

This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.
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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.
4.55 from 48 votes

Fall Harvest Spinach Salad

Loaded with fall favorites like butternut squash, chopped apples and dried cranberries, this fall harvest spinach salad is packed with nutrition and flavor.
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Bowl with roasted vegetable salad with kale and beans.
4.70 from 23 votes

Roasted Vegetable Salad

This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
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Fall breakfast salad in a bowl with apples, avocado, squash, onion, and walnuts on greens.
5 from 8 votes

Fall Harvest Breakfast Salad

A festive fall breakfast salad with cinnamon roasted butternut squash, apple slices, avocado, red onion, walnuts, hemp seeds and an egg!
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Plate and fork with sweet kale salad topped with poppyseed dressing, cranberries and pepitas.
4.54 from 15 votes

Sweet Kale Salad with Poppyseed Dressing

Inspired by the popular chopped salad kits, this sweet kale salad is loaded with crunchy greens and topped with dried cranberries, pepitas and a creamy poppyseed dressing.
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Waldorf salad served in a bowl over lettuce.
4 from 7 votes

Waldorf Salad

This Waldorf salad is loaded with apples, celery and walnuts. It’s crisp, crunchy, refreshing and perfect served as a light appetizer or side salad.
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White bowl with garlicky kale salad and who silver serving spoons.
4.63 from 70 votes

Garlicky Kale Salad

This garlicky kale salad is the best kale salad ever and so easy to whip up. The zesty tahini dressing is absolutely delicious and makes this recipe taste JUST like the Whole Foods garlicky kale. 
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A serving bowl containing kale caesar salad. Two serving spoons rest in the bowl.
5 from 2 votes

Kale Caesar Salad

Swap romaine for curly kale to make this amazing kale caesar salad with crunchy sourdough croutons and a creamy, healthy caesar dressing.
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A white plate with a serving of the Brussels sprout chopped salad.
4.73 from 11 votes

Shaved Brussels Sprout Salad

This shaved brussels sprout salad is made with hard boiled eggs, creamy goat cheese, dried cranberries and toasted walnuts all tossed in a tangy apple cider vinegar dressing.
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Bowl of roasted sweet potato salad with cranberries, onion, spinach and avocado.
3.96 from 217 votes

Roasted Sweet Potato Salad

This roasted sweet potato salad has chopped spinach, creamy avocado chunks, red onion and dried cranberries. Serve as a side dish with your favorite protein. 
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Kale and brussels sprout salad in a bowl with serving spoons.
4.22 from 78 votes

Kale and Brussels Sprout Salad

This kale and Brussels sprout salad is filled with shredded kale and sprouts, cranberries, marinated onions, almonds and pecorino cheese. It’s sure to be a family favorite!
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Kale salad with quinoa and roasted sweet potatoes on top.
4.37 from 25 votes

Roasted Sweet Potato, Kale and Quinoa Salad

A delicious and healthy quinoa salad with kale, roasted sweet potatoes and caramelized red onions. It’s vegan, gluten-free and perfect for meal prep.
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Bowl of chicken waldorf salad made with chunks of grilled chicken, chopped apple, celery, onion, herbs, walnuts and a creamy dressing.
4.89 from 17 votes

Chicken Waldorf Salad

This healthy chicken Waldorf salad uses grilled chicken and a light dressing that blends mayo with Greek yogurt! Great for sandwiches, wraps and salads.
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Arugula and beet salad topped with pecans and gorgonzola cheese.
4.17 from 6 votes

Beet Salad

An easy beet salad with arugula, pecans, gorgonzola and a delicious balsamic dressing. Perfect as a side or topped with protein for a meal sized salad.
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Salad topped with pears, grilled chicken, turkey bacon, cranberries, goat cheese, walnuts, and avocado with a fork.
4.48 from 19 votes

Pear Salad with Walnuts, Avocado and Grilled Chicken

An easy pear salad with walnuts, avocado and grilled chicken. This combo makes for a satisfying meal-sized salad that’s perfect for pear season!
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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.
4.31 from 13 votes

Harvest Fall Salad

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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Bowl of barley salad with chickpeas and pear. Table is scattered with herbs and walnuts.
4.63 from 27 votes

Barley Salad with Chickpeas and Pears

This hearty barley salad is packed with chickpeas, walnuts, crunchy pears, sun dried tomatoes and parsley. It’s such a flavorful combo and is perfect for meal prep and potlucks.
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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!

3.88 from 8 votes

18 Delicious Fall Salads + Kabocha Squash Salad

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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2


  • 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


  • 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.
    Slices of kabocha squash on a baking pan drizzled with oil.
  • 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.
    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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: fall salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

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About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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  1. I just want to say I love the fact that there is a “in season” section, since I love making recipes with the seasons!

    Thank you! 😀

  2. I would love to see a post like this for the other seasons too! They are so helpful and since stores now have most ingredients year-round, it’s nice to know which ingredients are in season so I can take advantage of the freshest produce. Let me know if you plan on doing more seasonal salad posts!!!