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

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

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.
    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.

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
Course: Salad
Cuisine: American
Keyword: fall salad

DID YOU MAKE THIS RECIPE?

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Want more salads? Check out my full collection of salad recipes!

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Recipe Rating




    3 comments
    1. Melissa
      October 20, 2016 AT 12:33 am

      This blog post is glorious! Thank you for all the choices.

    2. Aimee @ShugarySweets
      October 19, 2016 AT 9:00 am

      So many great salads in one place!!!!

      1. Brittany Mullins
        October 19, 2016 AT 5:01 pm

        Thanks Aimee!! 🙂

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