Fall Salad Recipes

This roasted sweet potato and arugula salad recipe features some of my favorite fall flavors and always tastes so delicious this time of year.

Things are finally (fi-na-lly!) cooling off here in Barcelona this week after the summer’s unrelenting heat wave, which of course instantly has me craving all of my nostalgic fall faves…including this yummy roasted sweet potato and arugula salad. ♡

It’s a simple one that you could easily make anytime of year. But the combination of roasted potatoes, tart dried cranberries and toasted pecans always feels so quintessentially “fall” to me. And when combined with fresh peppery arugula, creamy avocado, tangy goat cheese (or whatever cheese you love best), and a zippy lemon dressing, this salad hits the perfect balance between cozy and hearty yet still fresh and light, which feels just perfect for these sometimes-warm, sometimes-cool days we’re enjoying right now as we move into the new season ahead.

Here in our house, we most often serve this as an entrée salad, but it would also make a lovely side dish for a dinner or holiday meal if you’d like. And if you feel like adding in an extra protein, some grilled chicken or bacon would be delicious mixed in too.

There are so many delicious ways that you can customize this fall salad recipe, so please feel free to make it your own! For example, you are welcome to…

Looking for more green salad recipes to enjoy this season? Here are a few of my faves:

This Favorite Fall Salad recipe is made with the most delicious collection of vibrant, seasonal, simple ingredients.

15 Fall Salad Recipes: Pear Pecan Salad & More!

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!

Prep: 20min

Total: 20min

Yield: 4

Ingredients:

• 1 ripe pear
• 1 shallot
• 1/2 cup pecan pieces
• 8 cups mixed baby greens
• 1/2 cup pomegranate seeds
• 1/3 cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)
• ¼ cup granulated sugar (or honey)
• ¼ cup white vinegar
• 1 teaspoon dry mustard
• 1 teaspoon onion flakes
• ¼ teaspoon kosher salt
• ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
• 1 tablespoon poppy seeds

Instruction:

1. In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
2. Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
3. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
4. Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

15 Best Fall Salad Recipes: Fall Harvest Salad

When it comes to autumn salads, options are endless. The variety of fresh fall produce will make it hard to choose between butternut squash salad, apple salad, and Brussels sprouts salad. This fall harvest salad is yet another one of those recipes that is favorited most amongst our readers during the fall season.

Prep: 20min

Total: 20min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 493 kcal, Sugar 36 g, Sodium 611 mg, Fat 33 g, Saturated Fat 4 g, Carbohydrate 50 g, Fiber 8 g, Protein 6 g, Cholesterol 3 mg, servingSize 1 serving

Ingredients:

• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 small shallot (chopped)
• 2 tablespoons maple syrup (agave or honey would also work)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 large bunch kale (washed, stemmed and shredded (6 cups))
• 1 apple (sliced thinly)
• 1 cup dried figs (cut into small pieces (or any other dried fruit))
• ½ cup pomegranate arils
• 1 cup pecans (lightly toasted)
• ½ cup goat (feta or blue cheese would also work, crumbled)

Instruction:

1. To make the salad dressing: Place all dressing ingredients in a jar, put the lid on and give it a vigorous shake. Set it aside.
2. To make the salad: Drizzle the bottom of a large salad bowl with half of the dressing. Add in the kale and give it a toss.* Make sure that all the kale leaves are coated with the dressing.
3. Add in the sliced apple, figs, pomegranate arils, and pecans. Drizzle it with the rest of the dressing and give it a gentle toss.
4. Top it off with the cheese and serve immediately.

Feel-Good Fall Salad

This Favorite Fall Salad recipe is made with the most delicious collection of vibrant, seasonal, simple ingredients.

Prep: 10min

Total: 40min

Yield: 4

Ingredients:

• 1 tablespoon olive oil
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• fine sea salt and freshly-ground black pepper
• 5 ounces arugula or baby kale
• 1 avocado, thinly sliced
• 1/2 cup crumbled goat cheese (or feta or blue cheese)
• 1/2 cup chopped pecans, lightly toasted
• 1/3 cup dried cranberries
• 3 tablespoons olive oil
• 1 tablespoon freshly-squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, pressed or minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper

Instruction:

1. Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
2. Heat oven to 400°F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges.. Remove from the oven and set aside.
3. Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately and enjoy!

Fall Salad

This fall salad is autumn in a bowl! It’s irresistibly delicious, fresh, vibrant, satisfying and gorgeous for potlucks, thanksgiving and Christmas! It is loaded with sweet crisp apples and pears, savory roasted butternut squash, crunchy caramelized pecans, punchy red onions, tangy Gorgonzola cheese, sweet tart pomegranate seeds, fresh spring mix lettuce all drizzled with sweet, bright and tangy Pomegranate dressing. It’s a symphony of sweet, salty, savory, and crunchy, creamy, light and satisfying.

Prep: 30min

Total: 45min

Yield: 10

Ingredients:

• 12 oz. spring salad mix
• 1 pear (sliced or chopped)
• 1 sweet apple (sliced or chopped)
• 1/4 cup chopped red onion
• 1/2 cup roasted salted pepitas
• 1/2 cup pomegranate seeds
• 4 oz. soft crumbled gorgonzola cheese
• 1 Recipe 5 Minute Perfect Caramelized Nuts ((using pecans))
• 3 cups butternut squash (peeled and chopped into 1/2″-3/4” cubes)
• 2 teaspoons olive oil
• 1 tablespoon pure maple syrup
• 1/4 tsp EACH cinnamon, salt
• 1/8 teaspoon pepper
• Dash of cayenne
• 1/2 cup pomegranate juice
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoon sugar (more or less to taste)
• 1 tablespoon poppyseeds (optional)
• 1 teaspoons Dijon mustard
• 1/4 tsp EACH garlic powder, salt, pepper
• 1/8 teaspoon ginger powder

Instruction:

1. Combine all of the Pomegranate Vinaigrette ingredients in a bowls or jar with a tight-fitting lid. Either whisk or shake vigorously until combined. Store in the fridge until ready to serve (up to 5 days). Shake/whisk before serving.
2. Prepare according to directions. I like to chop my nus after they are cooled. You can make the nuts days in advance and store them in an airtight container.
3. Line a baking sheet with foil and spray with nonstick cooking spray. Add butternut squash followed by olive oil, maple, cinnamon, salt, pepper, cayenne and toss until evenly coated. Lay in a single layer and roast for 15-20 minutes, or until tender.
4. When ready to serve, toss all of the salad ingredients together in a large bowl. If serving right away and you don’t expect leftovers then you can drizzle with desired amount of dressing and toss to combine. If you expect leftovers, serve dressing on the side.

*Actually* Satisfying Salads You NEED to Try This Fall!