12 Fall Harvest Salad Recipes

Crisp apples, roasted squash, chewy grains, and maple-kissed dressings make fall salads something to crave. These twelve harvest bowls are colorful, hearty, and perfect as a light lunch or a holiday side.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Harvest Apple Butternut Salad

Roasted squash, crisp apple, and goat cheese over greens with maple vinaigrette.

Ingredients

• 5 oz mixed greens
• 1 Honeycrisp apple, sliced
• 1 cup roasted butternut squash
• 1/3 cup crumbled goat cheese
• 1/4 cup candied pecans
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar plus 1 tsp maple syrup

Instructions

1. Roast the cubed butternut squash at 425°F for 25 minutes until caramelized.
2. Whisk the olive oil, vinegar, and maple syrup with a pinch of salt.
3. Toss the greens with half the dressing in a large bowl.
4. Add the apple slices, warm squash, and cranberries.
5. Top with goat cheese and candied pecans.
6. Drizzle with remaining dressing and serve immediately.

2. Kale Apple Quinoa Salad

Massaged kale, fluffy quinoa, and sweet apple in a lemon-honey dressing.

Ingredients

• 4 cups kale, stems removed
• 1 cup cooked quinoa
• 1 apple, diced
• 1/3 cup shaved Parmesan
• 1/4 cup pumpkin seeds
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions

1. Massage the chopped kale with half the olive oil and a pinch of salt for 2 minutes.
2. Whisk the remaining oil, lemon juice, and honey.
3. Toss the kale with the quinoa and apple.
4. Pour over the dressing and toss well.
5. Top with shaved Parmesan and pumpkin seeds.
6. Rest 10 minutes so the flavors meld before serving.

3. Roasted Beet and Pear Salad

Peppery arugula, sweet beets, and juicy pear with balsamic drizzle.

Ingredients

• 5 oz arugula
• 2 roasted beets, sliced
• 1 pear, sliced
• 1/3 cup crumbled blue cheese
• 1/4 cup walnuts, toasted
• 3 tbsp olive oil
• 1 tbsp balsamic glaze
• 1 tsp Dijon mustard

Instructions

1. Wrap beets in foil and roast at 400°F for 50 minutes; peel and slice.
2. Whisk the olive oil, Dijon, and a pinch of salt and pepper.
3. Toss the arugula with the dressing.
4. Arrange the beets and pear slices over the top.
5. Crumble over the blue cheese and walnuts.
6. Finish with a drizzle of balsamic glaze.

4. Shaved Brussels and Apple Slaw

Crunchy shaved Brussels sprouts with apple and cranberries in cider vinaigrette.

Ingredients

• 3 cups shredded Brussels sprouts
• 1 apple, julienned
• 1/3 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup grated Parmesan
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup

Instructions

1. Shave the Brussels sprouts thinly with a sharp knife or mandoline.
2. Whisk the olive oil, vinegar, and maple syrup.
3. Toss the sprouts and apple with the dressing.
4. Let stand 15 minutes to soften the sprouts slightly.
5. Toss in the cranberries and almonds.
6. Top with Parmesan just before serving.

5. Wild Rice and Sweet Potato Salad

Chewy wild rice, caramelized sweet potato, and tart cherries with orange dressing.

Ingredients

• 2 cups cooked wild rice
• 1 cup roasted sweet potato cubes
• 1/2 cup dried cherries
• 1/3 cup crumbled feta
• 1/4 cup pistachios
• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tsp orange zest

Instructions

1. Roast the sweet potato cubes at 425°F for 22 minutes until browned at the edges.
2. Whisk the olive oil, orange juice, and zest with salt and pepper.
3. Toss the warm wild rice and sweet potato with the dressing.
4. Fold in the dried cherries.
5. Top with feta and pistachios.
6. Serve warm or at room temperature.

6. Spinach Delicata Pomegranate Salad

Jewel-toned spinach salad with sweet squash and bursts of pomegranate.

Ingredients

• 5 oz spinach
• 1 cup sliced roasted delicata squash
• 1/2 cup pomegranate seeds
• 1/3 cup goat cheese
• 1/4 cup candied walnuts
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp honey

Instructions

1. Slice the delicata into half-moons and roast at 425°F for 20 minutes.
2. Whisk the olive oil, sherry vinegar, and honey.
3. Toss the spinach with the dressing.
4. Add the warm squash and pomegranate seeds.
5. Crumble over the goat cheese.
6. Finish with the candied walnuts and serve.

7. Chopped Fall Harvest Salad

A crunchy chopped salad loaded with fall produce and creamy cider dressing.

Ingredients

• 4 cups chopped romaine
• 2 cups shredded red cabbage
• 1 cup roasted acorn squash
• 1 apple, diced
• 1/3 cup blue cheese
• 1/4 cup sunflower seeds
• 1/3 cup Greek yogurt
• 2 tbsp apple cider vinegar plus 1 tbsp maple syrup

Instructions

1. Roast the acorn squash cubes at 425°F for 20 minutes.
2. Whisk the yogurt, vinegar, and maple syrup with salt and pepper.
3. Combine the romaine, cabbage, squash, and apple in a big bowl.
4. Pour over the dressing and toss until everything is coated.
5. Top with blue cheese and sunflower seeds.
6. Serve chilled or at room temperature.

8. Farro and Roasted Carrot Salad

Nutty farro and honeyed carrots with apricots and cumin-lemon dressing.

Ingredients

• 1 cup cooked farro
• 1 cup roasted carrots, sliced
• 1/2 cup dried apricots, chopped
• 1/3 cup crumbled feta
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp cumin

Instructions

1. Toss the carrots with olive oil, salt, and a drizzle of honey; roast at 425°F for 20 minutes.
2. Whisk the olive oil, lemon juice, and cumin.
3. Toss the warm farro with the dressing.
4. Fold in the carrots and apricots.
5. Top with feta and parsley.
6. Serve warm or at room temperature.

9. Autumn Chicken and Pecan Salad

A hearty main-dish salad with warm chicken, pecans, and apple.

Ingredients

• 5 oz mixed greens
• 1 cup warm shredded rotisserie chicken
• 1/2 cup roasted pecans
• 1 apple, sliced
• 1/3 cup dried cranberries
• 1/4 cup blue cheese
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar plus 1 tsp Dijon

Instructions

1. Whisk the olive oil, vinegar, and Dijon with salt and pepper.
2. Toss the greens with the dressing.
3. Add the warm chicken, apple, and cranberries.
4. Top with blue cheese and roasted pecans.
5. Toss gently once more.
6. Serve immediately while the chicken is warm.

10. Lentil and Butternut Squash Salad

Protein-packed lentils and smoky squash with mint and feta.

Ingredients

• 3 cups cubed roasted butternut squash
• 2 cups cooked lentils
• 1/2 red onion, thinly sliced
• 1/3 cup feta
• 1/4 cup chopped mint
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika

Instructions

1. Roast the squash with smoked paprika at 425°F for 25 minutes.
2. Whisk the olive oil and red wine vinegar.
3. Toss the warm lentils and squash with the dressing.
4. Add the red onion and toss again.
5. Top with feta and mint.
6. Serve warm or at room temperature.

11. Fig and Prosciutto Arugula Salad

Sweet figs and salty prosciutto over peppery arugula with honey balsamic.

Ingredients

• 5 oz arugula
• 1 cup sliced figs
• 1/3 cup prosciutto crisps
• 1/4 cup shaved Parmesan
• 1/4 cup walnuts
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey

Instructions

1. Crisp the prosciutto in a dry skillet over medium heat for 4 minutes; crumble.
2. Whisk the olive oil, balsamic, and honey.
3. Toss the arugula with the dressing.
4. Arrange the figs over the top.
5. Add the prosciutto crisps, Parmesan, and walnuts.
6. Serve immediately.

12. Apple Cranberry Harvest Slaw

Crunchy cabbage slaw with apple, jicama, and cranberries in honey dressing.

Ingredients

• 4 cups shredded green cabbage
• 1 cup julienned jicama
• 1 apple, julienned
• 1/2 cup dried cranberries
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed

Instructions

1. Toss the cabbage, jicama, apple, and cranberries in a large bowl.
2. Whisk the mayonnaise, vinegar, honey, and celery seed.
3. Pour the dressing over the slaw and toss well.
4. Chill at least 30 minutes.
5. Toss again before serving.
6. Garnish with extra cranberries if desired.