Fall Salad Ideas: Fresh, Flavorful, and Seasonal

Here’s a detailed list of 60+ Fall Salad Ideas, each with a unique recipe and step-by-step instructions, along with the list of requirements:

1. Apple Walnut Salad with Maple Vinaigrette

Requirements:

• 4 cups mixed greens
• 1 apple, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Steps:

1. Toss mixed greens, apple slices, walnuts, and cranberries in a bowl.
2. Whisk olive oil, maple syrup, and vinegar; season with salt and pepper.
3. Drizzle the dressing over the salad, toss gently, and serve.

2. Roasted Butternut Squash and Spinach Salad

Requirements:

• 2 cups butternut squash, cubed
• 4 cups spinach
• 1/4 cup pumpkin seeds
• 1/4 cup goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

Steps:

1. Toss squash with olive oil, roast at 400°F for 20-25 minutes.
2. Combine spinach, roasted squash, pumpkin seeds, and goat cheese.
3. Drizzle with balsamic vinegar, toss gently, and serve warm.

3. Kale and Pomegranate Salad

Requirements:

• 4 cups kale, chopped
• 1/2 cup pomegranate seeds
• 1/4 cup almonds, slivered
• 1/4 cup feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice

Steps:

1. Massage kale with olive oil to soften.
2. Toss with pomegranate seeds, almonds, and feta.
3. Drizzle with lemon juice and serve fresh.

4. Pear and Blue Cheese Salad

Requirements:

• 4 cups arugula
• 1 pear, thinly sliced
• 1/4 cup blue cheese, crumbled
• 1/4 cup pecans, toasted
• 2 tbsp olive oil
• 1 tbsp honey

Steps:

1. Toss arugula with pear slices, blue cheese, and pecans.
2. Whisk olive oil and honey for the dressing; drizzle over the salad.
3. Mix gently and serve immediately.

5. Warm Brussels Sprouts and Bacon Salad

Requirements:

• 2 cups Brussels sprouts, shaved
• 4 slices bacon, cooked and crumbled
• 1/4 cup parmesan cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice

Steps:

1. Sauté shaved Brussels sprouts in olive oil for 5-7 minutes.
2. Combine with crumbled bacon and parmesan.
3. Drizzle with lemon juice, toss, and serve warm.

6. Sweet Potato and Quinoa Salad

Requirements:

• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes
• 1/4 cup dried cranberries
• 1/4 cup pecans
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Steps:

1. Mix cooked quinoa, roasted sweet potatoes, cranberries, and pecans.
2. Drizzle with olive oil and vinegar; toss to combine.
3. Serve warm or chilled.

7. Beet and Goat Cheese Salad

Requirements:

• 2 medium beets, roasted and sliced
• 4 cups mixed greens
• 1/4 cup goat cheese, crumbled
• 2 tbsp balsamic glaze

Steps:

1. Roast and slice beets, then let cool.
2. Toss with mixed greens and goat cheese.
3. Drizzle with balsamic glaze and serve.

8. Fig and Prosciutto Salad

Requirements:

• 4 cups arugula
• 4 fresh figs, quartered
• 4 slices prosciutto, torn
• 1/4 cup almonds, toasted
• 2 tbsp olive oil
• 1 tbsp honey

Steps:

1. Arrange arugula, figs, and prosciutto on a platter.
2. Sprinkle with almonds.
3. Drizzle olive oil and honey; serve fresh.

9. Harvest Grain Salad

Requirements:

• 1 cup cooked farro
• 1/2 cup roasted butternut squash
• 1/4 cup dried cranberries
• 1/4 cup pecans
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Steps:

1. Combine farro, squash, cranberries, and pecans.
2. Drizzle with olive oil and vinegar, toss, and serve warm or chilled.

10. Apple and Cheddar Salad

Requirements:

• 4 cups romaine lettuce
• 1 apple, diced
• 1/4 cup shredded cheddar cheese
• 1/4 cup sunflower seeds
• 2 tbsp olive oil
• 1 tbsp Dijon mustard

Steps:

1. Toss romaine, apples, cheddar, and sunflower seeds in a bowl.
2. Whisk olive oil and Dijon mustard for the dressing.
3. Drizzle dressing, toss gently, and serve.

11. Wild Rice and Cranberry Salad

Requirements:

• 1 cup cooked wild rice
• 1/4 cup dried cranberries
• 1/4 cup walnuts, toasted
• 1/4 cup parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice

Steps:

1. Combine wild rice, cranberries, walnuts, and parsley.
2. Drizzle with olive oil and lemon juice; toss to combine.
3. Serve warm or at room temperature.

12. Roasted Carrot and Lentil Salad

Requirements:

• 2 cups roasted carrots
• 1 cup cooked lentils
• 4 cups arugula
• 2 tbsp tahini dressing

Steps:

1. Roast carrots until caramelized and tender.
2. Combine with lentils and arugula in a bowl.
3. Drizzle with tahini dressing and toss gently.

13. Pumpkin and Spinach Salad

Requirements:

• 1 cup roasted pumpkin cubes
• 4 cups spinach
• 1/4 cup feta cheese, crumbled
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

Steps:

1. Toss spinach with roasted pumpkin, feta, and pumpkin seeds.
2. Drizzle with olive oil and balsamic vinegar.
3. Mix gently and serve.

14. Cranberry Orange Kale Salad

Requirements:

• 4 cups kale, chopped
• 1/4 cup dried cranberries
• 1 orange, segmented
• 2 tbsp olive oil
• 1 tbsp orange juice

Steps:

1. Massage kale with olive oil to soften.
2. Add cranberries and orange segments.
3. Drizzle with orange juice and toss.

15. Roasted Cauliflower and Chickpea Salad

Requirements:

• 2 cups roasted cauliflower florets
• 1 cup roasted chickpeas
• 4 cups mixed greens
• 2 tbsp tahini dressing

Steps:

1. Roast cauliflower and chickpeas until golden.
2. Toss with mixed greens and tahini dressing.
3. Serve warm or chilled.

21. Maple Glazed Acorn Squash Salad

Requirements:

• 2 cups roasted acorn squash slices
• 4 cups spinach
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar

Steps:

1. Roast acorn squash with maple syrup until caramelized.
2. Toss spinach, cranberries, and pecans in a bowl.
3. Add the roasted squash and drizzle with apple cider vinegar.

22. Grilled Chicken and Apple Salad

Requirements:

• 1 grilled chicken breast, sliced
• 4 cups mixed greens
• 1 apple, thinly sliced
• 1/4 cup walnuts
• 2 tbsp honey mustard dressing

Steps:

1. Layer mixed greens, apple slices, walnuts, and grilled chicken.
2. Drizzle with honey mustard dressing and toss gently before serving.

23. Roasted Beet and Orange Salad

Requirements:

• 2 roasted beets, sliced
• 1 orange, segmented
• 4 cups arugula
• 1/4 cup goat cheese
• 2 tbsp orange vinaigrette

Steps:

1. Arrange arugula, roasted beets, and orange slices on a plate.
2. Sprinkle goat cheese and drizzle with orange vinaigrette.

24. Farro and Roasted Veggie Salad

Requirements:

• 1 cup cooked farro
• 1/2 cup roasted zucchini
• 1/2 cup roasted bell peppers
• 1/4 cup feta cheese
• 2 tbsp balsamic dressing

Steps:

1. Mix farro, roasted veggies, and feta cheese in a bowl.
2. Toss with balsamic dressing and serve warm or cold.

25. Warm Sweet Potato and Kale Salad

Requirements:

• 1 cup roasted sweet potato cubes
• 4 cups kale
• 1/4 cup pecans
• 2 tbsp tahini dressing

Steps:

1. Massage kale with olive oil and let it soften.
2. Combine with roasted sweet potatoes and pecans.
3. Drizzle with tahini dressing and toss gently.

26. Harvest Cobb Salad

Requirements:

• 2 hard-boiled eggs, sliced
• 4 cups romaine lettuce
• 1/4 cup roasted turkey or chicken
• 1/4 cup roasted squash cubes
• 1/4 cup avocado slices
• 2 tbsp ranch dressing

Steps:

1. Arrange romaine lettuce, eggs, turkey, squash, and avocado in rows.
2. Drizzle ranch dressing and serve.

27. Cranberry Quinoa Salad

Requirements:

• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup almonds
• 2 tbsp lemon vinaigrette

Steps:

1. Toss cooked quinoa with cranberries and almonds.
2. Drizzle with lemon vinaigrette and mix well.

28. Caramelized Onion and Arugula Salad

Requirements:

• 4 cups arugula
• 1/2 cup caramelized onions
• 1/4 cup goat cheese
• 2 tbsp balsamic glaze

Steps:

1. Toss arugula with caramelized onions and goat cheese.
2. Drizzle balsamic glaze and serve.

29. Broccoli and Bacon Salad

Requirements:

• 2 cups steamed broccoli
• 1/4 cup cooked bacon, crumbled
• 1/4 cup shredded cheddar cheese
• 2 tbsp ranch dressing

Steps:

1. Combine steamed broccoli, bacon, and cheddar in a bowl.
2. Toss with ranch dressing and serve chilled.

30. Roasted Pear and Walnut Salad

Requirements:

• 2 pears, roasted and sliced
• 4 cups mixed greens
• 1/4 cup walnuts
• 1/4 cup gorgonzola cheese
• 2 tbsp honey vinaigrette

Steps:

1. Arrange greens, roasted pears, walnuts, and gorgonzola on a platter.
2. Drizzle with honey vinaigrette.

31. Warm Lentil and Arugula Salad

Requirements:

• 1 cup cooked lentils
• 4 cups arugula
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp red wine vinegar

Steps:

1. Mix warm lentils with arugula and cherry tomatoes.
2. Toss with olive oil and red wine vinegar.

32. Roasted Apple and Bacon Salad

Requirements:

• 2 apples, roasted and diced
• 4 cups spinach
• 1/4 cup cooked bacon, crumbled
• 2 tbsp apple cider vinaigrette

Steps:

1. Toss spinach with roasted apples and bacon.
2. Drizzle with apple cider vinaigrette and serve.

33. Pumpkin and Couscous Salad

Requirements:

• 1 cup cooked couscous
• 1/2 cup roasted pumpkin cubes
• 1/4 cup parsley
• 2 tbsp lemon dressing

Steps:

1. Mix couscous with pumpkin and parsley.
2. Drizzle with lemon dressing and serve warm.

34. Spiced Chickpea and Spinach Salad

Requirements:

• 1 cup roasted chickpeas (seasoned with paprika)
• 4 cups spinach
• 1/4 cup shredded carrots
• 2 tbsp tahini dressing

Steps:

1. Toss spinach and carrots in a bowl.
2. Add spiced chickpeas and drizzle tahini dressing.

35. Fig and Walnut Salad with Arugula

Requirements:

• 4 cups arugula
• 4 fresh figs, halved
• 1/4 cup walnuts
• 2 tbsp balsamic reduction

Steps:

1. Arrange arugula, figs, and walnuts on a plate.
2. Drizzle balsamic reduction over the salad.

36. Roasted Delicata Squash Salad

Requirements:

• 1 delicata squash, sliced and roasted
• 4 cups kale
• 1/4 cup pepitas
• 2 tbsp apple cider vinaigrette

Steps:

1. Massage kale with apple cider vinaigrette to soften.
2. Top with roasted squash and pepitas.

37. Warm Wild Mushroom Salad

Requirements:

• 2 cups sautéed wild mushrooms
• 4 cups mixed greens
• 1/4 cup shaved parmesan
• 2 tbsp truffle oil

Steps:

1. Arrange mixed greens on a plate.
2. Top with sautéed mushrooms and parmesan.
3. Drizzle with truffle oil and serve warm.

38. Sweet Potato and Kale Caesar Salad

Requirements:

• 1 cup roasted sweet potato cubes
• 4 cups kale
• 1/4 cup croutons
• 2 tbsp Caesar dressing

Steps:

1. Massage kale with Caesar dressing to soften.
2. Add sweet potatoes and croutons.
3. Toss gently before serving.

39. Cranberry and Wild Rice Salad

Requirements:

• 1 cup cooked wild rice
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp orange vinaigrette

Steps:

1. Mix wild rice, cranberries, and pecans in a bowl.
2. Drizzle orange vinaigrette and toss well.

40. Pear and Pistachio Salad

Requirements:

• 4 cups butter lettuce
• 1 pear, thinly sliced
• 1/4 cup pistachios
• 2 tbsp honey mustard dressing

Steps:

1. Layer lettuce, pear slices, and pistachios in a bowl.
2. Drizzle with honey mustard dressing.

41. Cabbage and Apple Slaw Salad

Requirements:

• 2 cups shredded red cabbage
• 1 apple, julienned
• 1/4 cup dried cranberries
• 2 tbsp cider vinaigrette

Steps:

1. Combine cabbage, apple, and cranberries in a bowl.
2. Toss with cider vinaigrette and serve chilled.

42. Roasted Root Vegetable Salad

Requirements:

• 1 cup roasted carrots
• 1 cup roasted parsnips
• 4 cups arugula
• 2 tbsp maple balsamic dressing

Steps:

1. Arrange arugula on a plate.
2. Top with roasted vegetables and drizzle with maple balsamic dressing.

43. Apple and Kale Slaw

Requirements:

• 4 cups kale, shredded
• 1 apple, julienned
• 1/4 cup sunflower seeds
• 2 tbsp lemon vinaigrette

Steps:

1. Massage kale with lemon vinaigrette.
2. Add apple and sunflower seeds; toss to combine.

44. Grape and Walnut Salad

Requirements:

• 4 cups mixed greens
• 1 cup seedless grapes
• 1/4 cup walnuts
• 2 tbsp raspberry vinaigrette

Steps:

1. Combine greens, grapes, and walnuts in a bowl.
2. Toss with raspberry vinaigrette and serve.

45. Warm Spinach and Bacon Salad

Requirements:

• 4 cups spinach
• 4 slices cooked bacon, crumbled
• 1/4 cup sliced mushrooms
• 2 tbsp warm bacon vinaigrette

Steps:

1. Arrange spinach and mushrooms on a plate.
2. Top with crumbled bacon and drizzle with warm bacon vinaigrette.

46. Roasted Grape and Ricotta Salad

Requirements:

• 1 cup roasted grapes
• 4 cups arugula
• 1/4 cup ricotta
• 2 tbsp balsamic glaze

Steps:

1. Arrange arugula and roasted grapes on a plate.
2. Dollop ricotta and drizzle with balsamic glaze.

47. Honey-Roasted Carrot and Feta Salad

Requirements:

• 2 cups roasted carrots
• 4 cups mixed greens
• 1/4 cup crumbled feta
• 2 tbsp honey vinaigrette

Steps:

1. Top greens with roasted carrots and feta.
2. Drizzle with honey vinaigrette.

48. Spinach, Feta, and Pomegranate Salad

Requirements:

• 4 cups spinach
• 1/4 cup feta
• 1/4 cup pomegranate seeds
• 2 tbsp lemon vinaigrette

Steps:

1. Toss spinach with pomegranate seeds and feta.
2. Drizzle with lemon vinaigrette.

49. Radicchio and Orange Salad

Requirements:

• 4 cups radicchio, chopped
• 1 orange, segmented
• 1/4 cup pistachios
• 2 tbsp citrus dressing

Steps:

1. Combine radicchio and orange segments in a bowl.
2. Sprinkle pistachios and drizzle with citrus dressing.

50. Warm Lentil and Sweet Potato Salad

Requirements:

• 1 cup cooked lentils
• 1 cup roasted sweet potato cubes
• 4 cups kale
• 2 tbsp tahini dressing

Steps:

1. Toss kale with tahini dressing to soften.
2. Add lentils and sweet potatoes, and toss gently.