As the leaves start to change colors and the crisp autumn air sets in, our taste buds crave hearty and comforting salads that reflect the season’s warm and cozy atmosphere. The flavors of fall – think sweet potatoes, apples, and pomegranates – are the perfect inspiration for a delicious and satisfying salad. In this article, we’ll explore 20 cozy fall salad recipes that will become your new go-to options for autumn evenings. From roasted butternut squash and kale to caramelized onion and apple, each salad is a masterclass in combining seasonal ingredients with creamy dressings and crunchy textures. So grab a blanket, sit back, and get ready to indulge in the flavors of fall.
Roasted Butternut Squash and Kale Salad
This hearty salad combines the natural sweetness of roasted butternut squash with the earthy flavor of curly kale, topped with a tangy apple cider vinaigrette.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 tbsp olive oil
– Salt and pepper, to taste
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast for 45-50 minutes, or until the squash is tender and caramelized.
5. In a large bowl, massage the kale leaves with your hands for about 2 minutes to soften them.
6. Add the roasted squash, apple cider vinegar, and Dijon mustard to the bowl.
7. Toss to combine and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Apple Walnut Salad with Maple Dressing
This refreshing salad combines crisp apples, crunchy walnuts, and a hint of sweetness from the maple dressing, perfect for a light and satisfying meal or snack.
Ingredients:
– 4-6 cups mixed greens
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced apple, and chopped walnuts.
2. In a small bowl, whisk together maple syrup and olive oil until well combined.
3. Drizzle the dressing over the salad and toss to coat.
4. Top with crumbled blue cheese (if using) and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Warm Bacon and Brussels Sprouts Salad
A sweet and savory twist on a classic salad, this warm bacon and Brussels sprouts recipe is perfect for a cozy dinner or as a side dish for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup crumbled blue cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add balsamic vinegar and honey. Simmer for 2-3 minutes or until slightly thickened.
5. Toss roasted Brussels sprouts with warm bacon, and drizzle with balsamic glaze. Top with crumbled blue cheese if desired.
Cooking Time: 30-35 minutes
Pomegranate and Pear Spinach Salad
This refreshing salad combines the sweetness of pears and pomegranates with the earthiness of spinach, perfect for a light and healthy lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 ripe pear, diced
– 1/2 cup pomegranate seeds
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves.
2. Arrange diced pear on top of the spinach.
3. Sprinkle pomegranate seeds over the pear.
4. If using feta cheese, crumble it over the salad.
5. Drizzle olive oil and apple cider vinegar over the salad, tossing to combine.
6. Season with salt and pepper to taste.
Cooking Time: None! This salad is best served fresh and at room temperature.
Harvest Salad with Candied Pecans and Goat Cheese
Harvest Salad with Candied Pecans and Goat Cheese: A flavorful autumnal salad that combines the sweetness of caramelized pecans with the tanginess of goat cheese, all on a bed of fresh greens.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup candied pecans (see note)
– 8 oz crumbled goat cheese
– 1/2 cup diced apple (Granny Smith or Fuji work well)
– 1/4 cup chopped fresh herbs (parsley, cilantro, or dill)
– 2 tbsp olive oil
– 1 tbsp balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens.
2. Top the greens with the candied pecans, crumbled goat cheese, diced apple, and chopped fresh herbs.
3. Drizzle the olive oil and balsamic glaze over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 15 minutes (including time for candied pecan preparation)
Note: To make candied pecans, preheat oven to 350°F (175°C). In a bowl, whisk together 1/4 cup brown sugar and 2 tbsp light corn syrup. Add 1/2 cup pecan halves and toss until coated. Spread on a baking sheet and bake for 10-12 minutes or until caramelized.
Autumn Quinoa Salad with Cranberries and Almonds
As the leaves change colors, welcome the flavors of autumn into your kitchen with this hearty quinoa salad. A perfect blend of crunchy textures and sweet-tart flavors, this recipe is a delicious way to celebrate the season.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup dried cranberries
– 1/2 cup sliced almonds
– 1/2 cup diced red apple (such as Gala or Honeycrisp)
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth. Set aside.
2. In a large bowl, combine cooked quinoa, cranberries, almonds, apple, and feta cheese (if using).
3. In a small bowl, whisk together olive oil and apple cider vinegar. Pour dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes
Roasted Sweet Potato and Arugula Salad
Roasted Sweet Potato and Arugula Salad Recipe
This recipe combines the natural sweetness of roasted sweet potatoes with the peppery flavor of arugula, creating a delicious and refreshing salad perfect for any occasion. The sweetness of the sweet potatoes pairs beautifully with the tanginess of the vinaigrette, making this dish a great side or main course.
Ingredients:
– 2 large sweet potatoes
– 4 cups arugula
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the sweet potatoes into 1-inch cubes and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes or until tender.
4. In a large bowl, combine arugula, roasted sweet potatoes, and crumbled goat cheese (if using).
5. In a small bowl, whisk together apple cider vinegar and Dijon mustard.
6. Drizzle the vinaigrette over the salad and toss to combine.
Cooking Time: 25-30 minutes
Fig and Prosciutto Salad with Balsamic Glaze
A sweet and savory combination of fresh figs, crispy prosciutto, and tangy balsamic glaze, perfect for a light yet satisfying appetizer or side dish.
Ingredients:
– 4-6 fresh figs, stemmed and sliced
– 6 slices of prosciutto, thinly sliced
– 1/4 cup of arugula
– 2 tablespoons of olive oil
– 2 tablespoons of balsamic glaze (see note)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Arrange the prosciutto slices on a baking sheet lined with parchment paper.
3. Bake for 5-7 minutes, or until crispy and golden brown.
4. In a large bowl, combine the arugula, sliced figs, and warm prosciutto.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Top with balsamic glaze and serve immediately.
Cooking Time: 15-20 minutes
Spiced Pumpkin and Chickpea Salad
This warm-weather salad combines the comforting flavors of pumpkin, chickpeas, and spices to create a nutritious and satisfying meal. Perfect for a light lunch or dinner, this recipe is also great as a side dish for your next family gathering.
Ingredients:
– 1 medium-sized pumpkin (about 2 cups), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted pumpkin, chickpeas, chopped onion, cumin, cinnamon, salt, and pepper. Mix well to combine.
4. Serve warm or at room temperature, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Caramelized Onion and Apple Salad with Blue Cheese
This salad celebrates the flavors of fall, combining sweet caramelized onions, crisp apples, and pungent blue cheese. A perfect side dish or light lunch.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 cups mixed greens (arugula, spinach)
– 1 Granny Smith apple, diced
– 1/4 cup crumbled blue cheese (Gorgonzola or Roquefort)
– 1 tablespoon balsamic vinegar
Instructions:
1. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized and golden.
2. Preheat oven to 375°F (190°C). Toss apple slices with 1 tablespoon olive oil, salt, and sugar. Roast in the oven for 15-20 minutes, or until tender.
3. In a large bowl, combine mixed greens, roasted apples, and caramelized onions.
4. Top with crumbled blue cheese and drizzle with balsamic vinegar.
5. Serve immediately.
Cooking Time: 45 minutes (including caramelization time)
Roasted Beet and Farro Salad with Feta
Elevate your salad game with this sweet and savory combination of roasted beets, nutty farro, and crumbly feta. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 large beets
– 1 cup farro
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Cook farro according to package instructions. Drain and set aside.
4. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
5. Add roasted beets, cooked farro, and crumbled feta to the bowl. Toss to combine.
6. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour
Cranberry Orange Kale Salad with Toasted Walnuts
This refreshing salad combines the tanginess of cranberries and orange juice with the earthy sweetness of kale, all topped off with crunchy toasted walnuts. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 cups curly kale leaves
– 1/4 cup dried cranberries
– 2 tablespoons freshly squeezed orange juice
– 2 tablespoons olive oil
– 1/4 cup chopped fresh mint leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup toasted walnuts, chopped
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, massage the kale leaves with olive oil and season with salt and pepper until tender.
3. In a separate bowl, whisk together cranberries and orange juice.
4. Add the cranberry mixture to the kale and toss to combine.
5. Top with chopped mint leaves and toasted walnuts.
6. Serve immediately.
Cooking Time: 10-15 minutes
Autumn Cobb Salad with Turkey and Cranberries
Celebrate the flavors of autumn with this hearty salad featuring tender turkey, crunchy greens, and sweet cranberries.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 pound cooked turkey breast, diced
– 1 cup crumbled blue cheese
– 1/2 cup chopped walnuts
– 1/2 cup dried cranberries
– 1/4 cup apple cider vinaigrette
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced turkey, blue cheese, and chopped walnuts.
2. In a small bowl, whisk together apple cider vinaigrette and a pinch of salt and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Top with dried cranberries and serve immediately.
Cooking Time: 10 minutes
Warm Farro Salad with Roasted Vegetables
This hearty salad combines the nutty flavor of farro with a medley of roasted vegetables, all wrapped up in a warm and comforting package. Perfect for a cozy dinner or as a side dish to impress your guests.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large zucchini, chopped
– 1 large red onion, thinly sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions using 2 cups of water. Drain and set aside.
3. In a bowl, toss together bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
5. Warm cooked farro in the oven for 5-7 minutes, stirring occasionally, until fragrant and slightly toasted.
6. Combine roasted vegetables with warm farro. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 40-45 minutes
Persimmon and Pomegranate Salad with Honey Dressing
This sweet and tangy salad combines the autumnal flavors of persimmons and pomegranates, perfectly balanced by a drizzle of honey dressing. A simple yet impressive side dish or light lunch.
Ingredients:
– 2 ripe persimmons, diced
– 1/2 cup pomegranate arils (fresh or frozen)
– 1/4 cup mixed greens (arugula, spinach, etc.)
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced persimmons, pomegranate arils, and mixed greens.
2. In a small bowl, whisk together honey and apple cider vinegar until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Maple Roasted Delicata Squash Salad
Celebrate the flavors of fall with this sweet and savory salad featuring roasted delicata squash, crispy greens, and a tangy maple vinaigrette.
Ingredients:
– 1 medium delicata squash (about 2 lbs), sliced into 1/4-inch thick rounds
– 2 tbsp pure maple syrup
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together maple syrup, olive oil, garlic, salt, and pepper.
3. Add squash slices to the bowl and toss to coat with the maple mixture.
4. Spread squash on a baking sheet in a single layer and roast for 30-40 minutes, or until tender and caramelized.
5. In a large bowl, combine roasted squash, mixed greens, crumbled goat cheese (if using), and chopped parsley.
6. Serve immediately and enjoy!
Cooking Time: 35-45 minutes
Autumn Waldorf Salad with Greek Yogurt Dressing
As the seasons change, this Autumn-inspired Waldorf salad brings together the warm flavors of roasted butternut squash and crispy apples, combined with a tangy Greek yogurt dressing. This recipe is perfect for a cozy fall gathering or as a healthy lunch option.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup chopped walnuts
– 1 apple, diced
– 1/2 cup Greek yogurt
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1/4 teaspoon salt
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large bowl, combine roasted squash, walnuts, apple, and Greek yogurt dressing (see below).
3. Mix well to combine.
Greek Yogurt Dressing:
1. Whisk together Greek yogurt, honey, Dijon mustard, and salt in a small bowl.
2. Taste and adjust sweetness or tanginess as needed.
Cooking Time: 40-50 minutes
Roasted Cauliflower and Lentil Salad
Roasted Cauliflower and Lentil Salad: A Delicious and Nutritious Side Dish
This vibrant salad combines the natural sweetness of roasted cauliflower with the earthy flavor of red lentils, all tied together with a tangy dressing. Perfect as a side dish or light lunch.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup cooked red lentils
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and lightly caramelized.
4. In a large bowl, combine cooked lentils, roasted cauliflower, garlic, and lemon juice.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Apple Cider Vinaigrette Spinach Salad
This refreshing salad combines the sweetness of apples with the tanginess of apple cider vinaigrette, perfectly balanced to bring out the earthy flavor of fresh spinach. A perfect side dish for your fall gatherings or a light lunch.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 large apple, diced (Granny Smith or Honeycrisp work well)
– 2 tablespoons apple cider vinaigrette (homemade or store-bought)
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves.
2. Add diced apples on top of the spinach.
3. Drizzle apple cider vinaigrette over the salad, tossing gently to combine.
4. Sprinkle crumbled feta cheese if using.
5. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Balsamic Roasted Mushroom and Arugula Salad
This earthy salad combines the richness of roasted mushrooms with the peppery flavor of arugula, all tied together with a tangy balsamic glaze. Perfect for a quick yet impressive lunch or dinner.
Ingredients:
– 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 4 cups arugula
– 2 tbsp balsamic glaze (or reduced balsamic vinegar)
– 1/4 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss mushrooms with olive oil, garlic, and thyme. Season with salt and pepper.
3. Spread mushrooms on a baking sheet in a single layer and roast for 15-20 minutes, or until tender.
4. Meanwhile, combine arugula and balsamic glaze in a large bowl.
5. Once mushrooms are done, add them to the bowl and toss gently.
6. Top with shaved Parmesan cheese, if desired.
7. Serve immediately.
Cooking Time: 20-25 minutes
Summary
Get cozy this fall with these 20 delicious salad recipes, perfect for crisp autumn evenings. From classic combinations to innovative twists, each salad features seasonal ingredients like roasted butternut squash, apples, and Brussels sprouts. Try warm salads like Bacon and Brussels Sprouts or Roasted Sweet Potato and Arugula, or opt for refreshing options like Cranberry Orange Kale or Apple Cider Vinaigrette Spinach. Whether you’re in the mood for something sweet and tangy or savory and satisfying, these recipes are sure to satisfy your fall cravings.
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