29 Fall Salads to Get You in That Leaf-Peeping Mood
While summer salads are glorious, we have a soft spot for fall salads. The best versions are feats of balance, cutting the bite of bitter greens with mellow roasted squash or root vegetables, crisp apples, or supple figs, getting dressed up with toasty walnuts or buttery pecans, shavings of sharp cheese and hints of maple syrup. These salads often work as complete meals on their own—but they’re also ideal for accompanying whatever dinner you feel like roasting now that the weather has cooled enough to turn on your oven again. Scroll down for 29 must-make fall salad recipes to get started.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton1/29Escarole, Pear, Parmesan, and Basil Leaf Salad
Photo by Joseph De Leo, Food Styling by Drew Aichele2/29Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette
The air fryer treats your brussels sprouts right, coaxing out crispy edges and caramelized nubbins. This salad, with its earthy maple vinaigrette and dried cranberries or tart cherries, is ready to be the star of your new fall dinner rotation. It’s a hearty way to use up any cooked farro, barley, or quinoa that you might have around.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton3/29Endive, Apple, and Celery Salad With Smoked Almonds and Cheddar
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson4/29Sheet-Pan Roasted Squash and Feta Salad
This squash salad with radicchio could be a weekday dinner main course—or a showstopping Thanksgiving side dish. It offers all the fall flavors you want, with tons of satisfying texture too.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton5/29Kale Salad With Brussels Sprouts, Apples, and Hazelnuts
You may feel like you’ve already got kale salads covered, but brussels sprouts, apples, Gouda, radishes, and hazelnuts turn this version into something special enough to serve to guests.
Photo by Kate Schwager6/29Miso-Harissa Delicata Squash and Brussels Sprouts Salad
The savory power of miso meets the heat of harissa in this autumnal salad of squash and brussels sprouts. Serve alongside a roast chicken or pork tenderloin.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich7/29Red-Wine-Poached Pears With Goat Cheese Sabayon, Pumpernickel, and Pine Nuts
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton8/29Frisée and Carrot Ribbon Salad With Za’atar-Lemon Vinaigrette
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson9/29Simplest Kale Salad
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson10/29Beet Salad With Pickled Mushrooms and Caramelized Shallots
Photo by Joseph De Leo, Food Styling by Micah Marie Morton11/29Burnt Broccoli and Crushed Olive Salad
If you think broccoli is boring, you might just need better broccoli recipes. This broccoli salad gives you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. Squeeze some lemon juice over each serving at the table.
Photo by Chris Court and William Meppem12/29Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad
This fall grain salad combines spelt with kabocha squash that’s been roasted in a smoky paprika and pomegranate molasses glaze.
Photo by Chelsea Kyle, Food Styling by Jennifer Ophir13/29Autumn Kale Salad
This dish celebrates the colors and flavors of fall, adding sweet raisins and caramelized delicata squash to contrast the slightly bitter kale. It’s a winning combo that’s great for potlucks.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton14/29Kale Salad With Butternut Squash and Pomegranate Seeds
Photo by Johnny Miller15/29Farro Salad With Roasted Sweet Potatoes, Red Onion, and Goat Cheese
Sweet potatoes and red onions caramelize gorgeously in the oven, but the key to this fall harvest salad is the tangy goat cheese and zippy vinaigrette, which balance out the sweetness of those veggies.
Photo by William Meppem and Chris Court16/29Honey-Roasted Vegetable Salad
This recipe from Donna Hay calls for pumpkin, cauliflower, and baby heirloom carrots, but it’ll work with any vegetables you like to roast. Follow our guide for vegetable roasting temps and times.
Photo by Johnny Miller18/29Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette
If you like a classic Caesar salad, you’ll enjoy this update, which adds in mint leaves for freshness and toasty rye croutons.
Photo by Joseph De Leo, Food styling by Rebecca Jurkevich19/29Som Thum Tua-Thai
If you cannot find green papaya to make the classic Thai salad, try this smashed green bean version instead.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks20/29Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton22/29Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds
Photo by Lara Ferroni25/29Roasted Butternut Squash Salad With Arugula, Pancetta, and Hazelnuts
Tangled butternut squash ribbons embrace a mix of spicy arugula, savory pancetta, and toasted hazelnuts. Now all you need is a roast turkey with gravy for the ultimate fall meal.
Photo by Chelsea Kyle, Food Styling by Laura Rege26/29Grilled Chicken Salad With Romesco Sauce
We might think of summer as grilling season, but slightly cooler weather makes the whole process more pleasant. For this main course salad, you’ll purée grilled bell peppers, almond butter, sherry vinegar, and garlic to make smoky-sweet sauce that’s great served with garlicky grilled chicken, Little Gems or romaine, half-moons of cucumber, sliced red onion, and parsley.
Hirsheimer & Hamilton28/29Kohlrabi and Apple Salad With Caraway
If you’re not sure what to make with kohlrabi, start with this refreshing salad, best served alongside ham, sausages, or a pork roast.
