Food & Cooking Recipes Seasonal Recipes Fall Recipes 27 Fall Salad Recipes That Are Packed With Autumn Flavor Dig into these comforting fall salad recipes this season. By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Published on September 1, 2023 Photo: Con Poulos When summer produce begins to fade from the markets, seasonal autumn ingredients like apples, carrots and other root vegetables, and leafy greens take center stage. When these fruits and vegetables are in season, they really shine their brightest. They are hearty, substantial, and perfect additions to fall salad recipes to enjoy as the weather turns cold. Some of our favorite fall vegetables are of the starchy variety. Winter squash, sweet potatoes, carrots, and beets work wonders when roasted and tossed with fresh greens. Autumn is also the time to enjoy the abundance of hearty greens—kale, spinach, and Asian greens like mizuna and tatsoi are delicious when cooked, but are also perfect swaps for more traditional romaine or iceberg in autumn salad recipes. Nutty grains like barley and quinoa can also help bulk up fall salads and make them meal-worthy—and seasonal fruits, like citrus, pomegranate, and persimmons, add color and a special flair to any salad bowl. The options are truly endless and delicious. You'll want to make these favorite fall salad recipes all through the autumn and beyond. 15 Fall Pasta Recipes That Make Perfect Weeknight Dinners 01 of 27 Warm Lentil Salad With Poached Eggs Christopher Testani Warm salads are a welcome addition during the colder months of the year. Lentils, Swiss chard, and sautéed aromatics are tossed with a simple mustard-lemon vinaigrette. Top each serving with a poached egg and a generous crumble of soft goat cheese. View Recipe 02 of 27 Roasted Fall Vegetable Salad With Squash, Carrots, Pears, and Figs Rob Tannenbaum Fresh figs and pear wedges join roasted carrots and delicata squash until caramelized, which brings out the sweetness of each ingredient. Drizzle everything with some good-quality balsamic vinegar, a glug of olive oil, and dig in. View Recipe 03 of 27 Fall Salad With Maple Vinaigrette Everything about this salad, from the seasonal vegetables to the maple-sweetened apple cider vinaigrette, screams fall. Endive, apple, and celery all add plenty of crunch when paired with creamy blue cheese. View Recipe 04 of 27 Spinach Salad With Roasted Fall Vegetables Roast some of your favorite fall vegetables for this recipe—we like to use butternut squash, potatoes, red onions, carrots, and garlic. Pile them over big bowls of baby spinach while they're still warm and the greens will become nice and tender. View Recipe 05 of 27 Kale and Lentil Bowl With Avocado Dressing Bryan Gardner Pre-cooked lentils make this salad a cinch to put together. Simply rinse, drain, and mix them with tender slices of Tuscan kale, thick slices of aged cheddar, almonds, sprouts, and lemony avocado dressing. View Recipe 06 of 27 Lacinato Kale Salad With Roasted Squash Marcus Nilsson Lacinato (sometimes called Tuscan or Dino) kale is known for its tender leaves, making it perfect for tossing into salads—no massage needed! This kale salad is mixed with cubes of roasted butternut squash, aged goat cheese, and toasted hazelnuts. View Recipe 07 of 27 Quinoa Salad With Kale and Napa Cabbage Bryan Gardner This coleslaw-meets-grain salad is guaranteed to make its way into your regular salad rotation. Quinoa, kale, cabbage, and shredded carrots are seasoned lightly with fresh ginger, citrus juices, and sesame. View Recipe 08 of 27 Kale and Frisée Salad With Sherry Vinaigrette Yuki Sugiura Perfect for an everyday lunch or a holiday side dish, this kale and frisée salad combines all kinds of different flavors and textures. Celery adds crunch, frisée adds a slight bitterness, and hazelnuts add a buttery contrast to the zippy sherry vinaigrette. View Recipe 09 of 27 Shredded Brussels-Sprout Salad With Hazelnut Crunch Louise Hagger Brussels sprouts will never go out of style. Press the sprouts through the shredding attachment of your food processor (or slice by hand) and toss them with lemon juice, olive oil, and our sweet and salty rosemary-scented hazelnut crunch. View Recipe 10 of 27 Kale-and-Avocado Salad With Dates Marcus Nilsson Healthy fats are the name of the game with this seasonal salad, and can be found in the avocado, olive oil, and pine nuts. Shaved parmesan cheese adds a salty kick, which is balanced out by slivers of sweet dates. View Recipe 11 of 27 Kale-and-Apple Salad Con Poulos You'll feel like the picture of health after eating this salad. It's packed with fiber-rich kale, celery, and apples. A lightly sweetened honey mustard vinaigrette makes it feel special. View Recipe 12 of 27 Spinach Salad With Turkey Bacon and Blue Cheese If you like cobb salad, this one is for you. Big bowls of baby spinach are topped with cooked turkey bacon, hard-boiled eggs, red onion, and crumbled blue cheese. Serve with these herb toasts to take it up a notch. View Recipe 13 of 27 Raw-Beet and Celery-Root Salad Justin Walker Earthy root vegetables like beets and celery root are actually quite sweet when they're in season. When sliced into thin matchsticks, they make for a delightfully crunchy salad. We like to add toasted pine nuts, parmesan cheese, and fresh parsley to the mix. View Recipe 14 of 27 Moroccan Barley Salad Petrina Tinslay This make-ahead barley salad packs a lot of flavor thanks to ingredients like preserved lemon, cured olives, and coriander. Serve it cold or at room temperature. View Recipe 15 of 27 Radicchio Salad With Chopped-Lemon Dressing Justin Walker The flesh of a whole lemon and a pinch of sugar are used to make the bright dressing for this colorful salad. It's perfect for drizzling over bitter greens like radicchio. View Recipe 16 of 27 Shredded Cabbage Slaw With Ginger Vinaigrette Marcus Nilsson This lighter take on coleslaw is a perfect fall salad, relying on hearty cabbage and carrots. Sesame, ginger, and yuzu vinegar are used to flavor the mixture. View Recipe 17 of 27 Watercress, Radicchio, and Radish Salad John Dolan Watercress and radicchio are both a bit peppery and bitter. When paired with spicy radishes, this knockout salad is just the thing for when you need something a little different on your plate. View Recipe 18 of 27 Persimmon and Escarole Salad Raymond Hom This simple fall salad pairs slightly bitter and crisp escarole with sweet-tart persimmons. There are no ratios listed in this recipe, so use as much persimmon, greens, and pistachios as you like. View Recipe 19 of 27 Chili-Lime Roasted Butternut Salad Johnny Miller Mild cotija cheese helps tame the spiciness of the chili-roasted butternut squash. Zippy lime juice and honey soak into the lettuce leaves, and toasted pepitas add some crunch. View Recipe 20 of 27 Bitter Greens, Grapefruit, and Avocado Salad Marcus Nilsson Peak-season pink grapefruit adds a sweet-tart complexity to this salad when mixed with three kinds of bitter greens–escarole, endive, and frisee. Sliced avocado and a creamy yogurt dressing create a smooth finish. View Recipe 21 of 27 Wild-Rice and Lima-Bean Salad With Cranberry Relish Martyn Thompson The heartiness of wild rice makes this a super satisfying salad or side dish, and lima beans are packed with protein. Make a quick cranberry relish in the food processor to serve over the top. View Recipe 22 of 27 Warm Mushroom and Chicories Salad David Malosh Bitter greens start to melt under the warmth of meaty sautéed oyster and shiitake mushrooms. Anchovies add umami flavor to the dressing and play well against the sweetness of the pomegranate seeds. View Recipe 23 of 27 Quick 5-Grain Salad This hearty salad will keep you full all afternoon. Farro and two types of both quinoa and barley are combined to make this warm autumn salad that's studded with chunks of feta cheese and crisp apple. View Recipe 24 of 27 Endive and Grainy Mustard Salad It's not every day that you see a salad garnished with hard-cooked eggs, but it adds just enough protein to keep you satisfied. Fresh parsley and a light dressing coat each crunchy endive leaf. View Recipe 25 of 27 Roasted Sweet-Potato and Farro Salad Ryan Liebe Perfect warm, cold, or at room temperature, this farro and roasted squash salad is dressed with a tangy lemon dressing. All it needs is a handful of sprouts (or baby greens) and fresh dill to finish it off. View Recipe 26 of 27 Broccoli, Herb, and Pistachio "Grain" Salad Frank Frances This salad has all the heartiness of a grain salad, minus the grains. Broccoli crowns are steamed and finely chopped like rice, then tossed with fresh herbs, apples, pistachios, and a sprinkle of sumac. View Recipe 27 of 27 Farro Salad With Oven-Roasted Grapes and Autumn Greens Marcus Nilsson Chewy rosemary-scented farro is the perfect base for a combination of slow-roasted red and Concord grapes. Add a combination of your favorite mixed greens–we love kale, chard, mustard, and mizuna greens. View Recipe 21 Fall Dinners to Make on Weeknights That Are Reliably Delicious Was this page helpful? Thanks for your feedback! Tell us why! Other Submit