10+ Fall Salad Recipes to Brighten Your Cozy Autumn Meals

As the weather cools and the leaves start showing off, you might crave lighter meals that still feel fresh and filling. Fall salads are a great way to make the most of seasonal ingredients, giving you that sweet, savory, and crunchy combo we all love.

These salads are perfect if you’re after healthy meals that really taste like autumn. They can be simple or a bit more hearty—totally depends on your mood—and they work for lunch or dinner all season.

Ingredients

• Mixed greens (arugula or kale are solid picks)
• Apples (Honeycrisp or Gala, if you ask me)
• Roasted squash (butternut or acorn)
• Dried cranberries
• Nuts (candied or roasted, your call)
• Cheese (feta, goat, or burrata)
• Apple cider vinegar
• Olive oil
• Maple syrup

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the squash for 25-30 minutes until it’s tender and a little golden.
3. Wash and dry your greens.
4. Slice up the apples and toss them with the greens.
5. Add roasted squash, dried cranberries, and nuts.
6. Crumble cheese on top if you feel like it.
7. Whisk together apple cider vinegar, olive oil, and maple syrup for dressing.
8. Toss the salad with the dressing right before serving.

1) Honeycrisp Apple and Feta Salad with Apple Cider Vinaigrette

This one’s a classic way to use up those crisp Honeycrisp apples. The sweet-tart apples and creamy feta just work together, and if you throw in some candied pecans or walnuts, you get that perfect crunch.

The apple cider vinaigrette brings it all together with a tangy, slightly sweet punch. I like using baby arugula or mixed greens for a fresh, light base.

Want to bulk it up? Add crispy prosciutto or roasted chicken for extra protein. Just toss everything gently so the dressing coats it all.

Ingredients

• 2 cups mixed greens or baby arugula
• 1-2 Honeycrisp apples, sliced
• ½ cup crumbled feta cheese
• ¼ cup candied pecans or walnuts
• 2 slices prosciutto, crispy (optional)

For the vinaigrette:

• 3 tbsp apple cider vinegar
• 1 tbsp honey
• ½ tsp Dijon mustard
• ¼ cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Whisk apple cider vinegar, honey, mustard, salt, and pepper. Drizzle in olive oil while whisking.
2. Wash and slice those apples.
3. Crisp up the prosciutto in a pan if you want, then break it up.
4. Gently toss greens, apples, feta, nuts, and prosciutto in a bowl.
5. Drizzle with vinaigrette and give it a light toss before serving.

2) Harvest Salad with Wild Rice and Roasted Sweet Potato

This salad is cozy and warm—kind of like a sweater for your taste buds. Roast sweet potatoes until they’re soft, then mix them with wild rice for a chewy, hearty base.

Toss in some kale or arugula for a leafy bite. Pecans or pumpkin seeds add crunch, and a simple apple cider vinaigrette with Dijon mustard brightens everything up.

Ingredients

• 1 cup wild rice, cooked
• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale or arugula
• ¼ cup pecans or pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until they’re tender.
3. Cook wild rice following the package directions.
4. Whisk together apple cider vinegar, Dijon mustard, 1 tbsp olive oil, salt, and pepper for the dressing.
5. Combine wild rice, roasted sweet potatoes, kale or arugula, and nuts in a big bowl.
6. Drizzle with dressing and toss. Serve warm or chilled.

Get more inspiration from this Wild Rice Harvest Salad recipe.

3) Autumn Chopped Salad with Bacon, Pecans, and Cranberries

This salad just screams fall. Juicy pears, crispy bacon, toasted pecans, and tart cranberries all tossed with fresh romaine lettuce—it’s a mix of sweet, salty, and crunchy that hits the spot.

You can go with a balsamic vinaigrette or poppy seed dressing for a little extra sweetness. Quick to make, and it works for lunch or as a dinner side.

If you want, toss in some feta or sharp cheese for more flavor.

Ingredients

• 6-8 cups chopped romaine lettuce
• 2 medium pears, chopped
• 1 cup dried cranberries
• 1 cup chopped pecans, toasted
• 8 slices thick-cut bacon, crisp-cooked and crumbled
• Optional: 1/2 cup feta or sharp cheese
• Dressing: balsamic vinaigrette or poppy seed dressing

Cooking Instructions

1. Cook bacon until crispy, then crumble it.
2. Toast pecans in a dry skillet for 3-5 minutes.
3. Chop romaine and pears, toss them in a big bowl.
4. Add cranberries, pecans, bacon, and cheese if you like.
5. Drizzle with dressing and toss gently.
6. Serve right away or chill until you’re ready to eat.

Full details here: Autumn Chopped Salad.

4) Kale Salad with Honeycrisp Apples and Toasted Nuts

This kale salad is such a good way to use up those crisp honeycrisp apples. Shredded kale, sweet apple slices, and crunchy toasted nuts make a great combo.

Add goat or feta cheese if you’re into that. A simple lemon juice dressing or cinnamon-shallot vinaigrette really brightens it up.

Pepita seeds or pecans add a little more crunch. It’s fresh, healthy, and perfect for a quick meal or side.

Ingredients

• 6 cups shredded kale
• 2 honeycrisp apples, thinly sliced
• ½ cup toasted nuts (pecans, pepitas, or walnuts)
• ¼ cup crumbled goat cheese or feta
• 2 tbsp lemon juice or vinaigrette
• Salt and pepper to taste

Cooking Instructions

1. Wash and shred the kale.
2. Thinly slice the apples.
3. Toast nuts in a dry pan for a few minutes until fragrant.
4. Toss kale, apples, nuts, and cheese in a bowl.
5. Drizzle with lemon juice or vinaigrette.
6. Toss well and season with salt and pepper.
7. Serve right away or chill for a bit.

5) Roasted Butternut Squash and Arugula Salad

This salad is all about sweet roasted butternut squash and peppery arugula. Roast the squash with olive oil, maple syrup, salt, and pepper for a caramelized flavor that goes so well with the greens.

Lay the roasted squash on arugula, then finish with a light vinaigrette. It’s a great side or a light main—your call.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste
• 4 cups fresh arugula

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, maple syrup, salt, and pepper.
3. Roast on a baking sheet for 40-45 minutes until tender.
4. Put arugula on a plate and top with roasted squash.
5. Drizzle with your favorite vinaigrette before serving.

More ideas here: Roasted Butternut Squash and Arugula Salad.

6) Sweet Potato, Chicken Breast, and Cranberry Salad

This salad brings together sweet potatoes, chicken breast, and cranberries for a real autumn vibe. The sweet potatoes are soft and naturally sweet, the chicken’s savory, and cranberries add a tart pop of color.

Roast the sweet potatoes for depth. Cook the chicken breast until juicy, then slice it up. Toss it all with nuts or seeds if you want more crunch.

A maple Dijon dressing adds a sweet-tangy finish. This salad can be a main or a hearty side—depends how hungry you are.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 chicken breasts
• ½ cup dried cranberries
• ¼ cup pecans or walnuts (optional)
• 2 cups mixed salad greens
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
3. Season chicken breasts and cook in a pan with the rest of the olive oil until done, about 6-7 minutes per side. Slice thin.
4. Mix maple syrup and Dijon mustard for the dressing.
5. Combine greens, roasted sweet potatoes, chicken, cranberries, and nuts. Drizzle with dressing and toss.
6. Serve right away or chill if you prefer.

Try this for a flavorful fall salad any day. More ideas here: Fall Harvest Salad.

7) Spinach Salad with Pomegranate Seeds and Candied Nuts

This spinach salad feels fresh and comes together fast. Sweet pomegranate seeds pop with flavor, while candied nuts add a crunchy, sugary bite.

Try mixing baby spinach with a handful of arugula if you’re in the mood for something a little different. Thinly sliced red onion or apple makes it even better, honestly.

A light vinaigrette with olive oil and apple cider vinegar ties things together. If you’re feeling extra, sprinkle some goat cheese or feta on top for a creamy finish.

Ingredients

• 4 cups baby spinach
• 1/2 cup pomegranate seeds
• 1/2 cup candied pecans or walnuts
• 1/4 cup thinly sliced red onion
• 1/2 cup sliced Fuji apple (optional)
• 1/3 cup goat cheese or feta (optional)
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• Salt and pepper to taste

Cooking Instructions

1. Toss spinach, pomegranate seeds, onion, and apple in a large bowl.
2. Whisk together olive oil, vinegar, maple syrup, salt, and pepper in a small bowl.
3. Drizzle dressing over the salad and toss gently.
4. Scatter candied nuts and cheese on top.
5. Serve right away or chill it for up to an hour.

For more ideas, check this Spinach Pomegranate Salad recipe.

8) Brussels Sprouts and Sweet Potato Harvest Salad

This salad really brings out fall flavors. Roast Brussels sprouts and sweet potatoes until they’re tender and just a little crispy.

The combo of veggies gives you a balance of sweet and earthy. Toss in some kale or other greens for extra texture.

Toasted pumpkin seeds bring a nice crunch. A simple tahini or caramelized shallot vinaigrette brings everything together—trust me, it works.

If you want more protein, add cooked chicken or chickpeas. It’s a solid option for a healthy fall meal.

Ingredients

• Brussels sprouts
• Sweet potatoes
• Kale or mixed greens
• Pumpkin seeds
• Tahini or shallot dressing
• Cooked chicken or chickpeas (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut Brussels sprouts in half and dice sweet potatoes.
3. Toss them with olive oil, salt, and pepper.
4. Roast for 25-30 minutes until tender and a bit crispy.
5. Mix roasted veggies with greens and pumpkin seeds.
6. Drizzle on the dressing and toss to coat.
7. Add chicken or chickpeas if you want.

9) Mixed Greens with Pumpkin Seeds and Dried Cranberries

This fall salad is simple but packed with texture and flavor. Start with fresh greens like spinach and arugula, then add toasted pumpkin seeds for crunch.

Dried cranberries bring a sweet note that plays well with the greens. Toss in diced apples or goat cheese if you’re feeling it.

A light lemon or maple syrup dressing works great here. It’s quick to make and perfect for lunch or as a side.

The pumpkin seeds also sneak in some healthy fats and protein, which is always a bonus.

Ingredients

• 3 oz baby spinach
• 3 oz arugula
• 1/3 cup toasted pumpkin seeds
• 1/3 cup dried cranberries
• 1/2 cup diced apple (optional)
• 4 oz goat cheese (optional)
• Lemon juice or maple syrup dressing

Cooking Instructions

1. Toast pumpkin seeds in a dry pan over medium heat for 3–5 minutes until golden.
2. Rinse and dry the greens.
3. In a big bowl, combine greens, cranberries, pumpkin seeds, and apple if using.
4. Crumble goat cheese on top if you want.
5. Drizzle with dressing and toss gently.
6. Serve right away.

For more inspiration, check out this Apple, Cranberry, and Pumpkin Seed Fall Salad.

10) Roasted Sweet Potato, Avocado, and Arugula Salad

This salad is a fall favorite with warm roasted sweet potatoes and creamy avocado. Peppery arugula adds a sharp bite that cuts through the creaminess.

Roasting the sweet potatoes brings out their natural sweetness. A simple dressing brightens up the whole dish.

It’s easy enough for a quick lunch or a light dinner. Healthy, filling, and honestly, you’ll probably want seconds.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 ripe avocado, diced
• 4 cups fresh arugula
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the sweet potatoes with olive oil, salt, and pepper.

3. Spread them out and roast for 25-30 minutes. They should end up tender and a little golden.

4. Let the sweet potatoes cool off a bit.

5. In a bowl, combine arugula, avocado, and red onion.

6. Add in the roasted sweet potatoes.

7. Drizzle everything with lemon juice. Gently toss it all together.

8. Serve right away, or chill it if you want.

Feel free to tweak the seasoning before digging in.

If you’re looking for more inspiration, check out this roasted sweet potato, avocado, and arugula salad.