12 Fresh Fall Salads with Apples & Squash (Healthy Recipes)

Fall produce is at its absolute best right now — crisp apples, sweet roasted squash, and hearty greens. These fresh fall salads pair them all with crunchy nuts, tangy cheese, and dressings you'll want to bottle.

1. Roasted Butternut Apple Harvest Salad

The ultimate fall salad — caramelized squash, crisp apples, and crunchy pecans.

Ingredients

• 1 butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp salt
• 6 cups mixed greens
• 2 apples, sliced
• 1/2 cup dried cranberries
• 1/2 cup candied pecans
• 1/3 cup apple cider vinaigrette

Instructions

1. Preheat oven to 400°F. Toss squash with oil and salt; roast 25 minutes.
2. Whisk or shake the vinaigrette.
3. Layer greens in a large bowl with the warm squash.
4. Top with apple slices, cranberries, and pecans.
5. Drizzle generously with vinaigrette.
6. Toss and serve immediately.

2. Kale Apple & Squash Salad

Massaged kale, sweet squash, and a bright lemon-honey dressing.

Ingredients

• 4 cups chopped kale
• 2 apples, diced
• 1 cup roasted delicata squash
• 1/3 cup shaved Parmesan
• 1/4 cup toasted pumpkin seeds
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions

1. Massage the kale with half the olive oil and a pinch of salt for 2 minutes.
2. Whisk lemon juice, honey, and remaining oil.
3. Toss the kale with the dressing.
4. Add apples, squash, and pumpkin seeds.
5. Top with shaved Parmesan.
6. Serve right away or chill 30 minutes.

3. Arugula Apple Squash Salad

Peppery arugula, creamy goat cheese, and sweet squash — a flavor triple threat.

Ingredients

• 6 cups arugula
• 1 cup roasted acorn squash
• 1 apple, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 3 tbsp balsamic glaze
• 2 tbsp olive oil
• 1 tsp Dijon mustard

Instructions

1. Whisk olive oil, Dijon, and half the balsamic glaze.
2. Toss arugula with the dressing.
3. Add the warm acorn squash and apple slices.
4. Top with goat cheese and walnuts.
5. Drizzle with remaining balsamic glaze.
6. Serve immediately.

4. Shaved Brussels Sprout Fall Salad

Crunchy shaved sprouts with maple-cider dressing — no cooking required.

Ingredients

• 4 cups shredded Brussels sprouts
• 1 apple, julienned
• 1/2 cup roasted butternut cubes
• 1/3 cup dried cherries
• 1/4 cup sliced almonds
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup

Instructions

1. Whisk olive oil, vinegar, maple syrup, salt, and pepper.
2. Toss the shaved sprouts with half the dressing; rest 10 minutes.
3. Add apple, squash, cherries, and almonds.
4. Toss with remaining dressing.
5. Taste and adjust sweetness.
6. Chill 20 minutes before serving for best flavor.

5. Farro Apple Squash Grain Salad

Chewy farro and hearty squash make this salad a meal on its own.

Ingredients

• 2 cups cooked farro
• 1 cup roasted kabocha squash
• 1 apple, diced
• 2 cups baby spinach
• 1/3 cup crumbled feta
• 1/4 cup pistachios
• 3 tbsp olive oil
• 2 tbsp red wine vinegar

Instructions

1. Whisk olive oil, vinegar, salt, and pepper.
2. Toss the warm farro with the dressing.
3. Fold in squash, apple, and spinach.
4. Top with feta and pistachios.
5. Rest 10 minutes so flavors meld.
6. Serve warm or at room temperature.

6. Harvest Chopped Salad

Everything chopped small and tossed in creamy honey mustard — endlessly munchable.

Ingredients

• 6 cups chopped romaine
• 1 cup roasted butternut squash
• 1 apple, diced
• 1/2 cup shredded sharp cheddar
• 1/3 cup candied walnuts
• 1/4 cup dried cranberries
• 1/3 cup honey mustard dressing
• 2 tbsp Greek yogurt

Instructions

1. Whisk the honey mustard dressing with the Greek yogurt.
2. Combine romaine, squash, apple, and cranberries in a big bowl.
3. Toss with the dressing.
4. Top with cheddar and candied walnuts.
5. Serve immediately.
6. Add grilled chicken to make it dinner.

7. Spinach Squash & Pear Salad

Elegant and simple — sweet squash, tangy blue cheese, and honeyed pecans.

Ingredients

• 4 cups baby spinach
• 1 cup roasted delicata squash rings
• 1 pear, sliced (or apple)
• 1/4 cup crumbled blue cheese
• 1/4 cup candied pecans
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp honey

Instructions

1. Whisk olive oil, sherry vinegar, and honey.
2. Toss the spinach with the dressing.
3. Arrange the delicata rings and pear slices on top.
4. Sprinkle with blue cheese and pecans.
5. Serve immediately.
6. Pairs beautifully with roast chicken.

8. Apple Cider Slaw Salad

Crunchy, tangy, and make-ahead friendly — the slaw that goes with everything.

Ingredients

• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1 apple, julienned
• 1/2 cup roasted butternut cubes
• 1/3 cup toasted sunflower seeds
• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 2 tbsp honey

Instructions

1. Whisk olive oil, vinegar, honey, salt, and pepper.
2. Toss both cabbages with the dressing.
3. Add apple, squash, and sunflower seeds.
4. Refrigerate at least 30 minutes.
5. Toss again before serving.
6. Keeps crisp for up to 2 days.

9. Wild Rice Harvest Salad

Nutty wild rice with sweet squash and tart cranberries — a holiday table star.

Ingredients

• 3 cups cooked wild rice
• 1 cup roasted acorn squash
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/3 cup toasted hazelnuts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup

Instructions

1. Whisk olive oil, balsamic, and maple syrup.
2. Toss the warm wild rice with the dressing.
3. Fold in squash, apple, and cranberries.
4. Top with hazelnuts.
5. Serve warm or at room temperature.
6. Make ahead — it keeps 3 days refrigerated.

10. Pomegranate Apple Greens Salad

Jewel-toned and gorgeous — pomegranate and apple over tender greens.

Ingredients

• 6 cups mixed fall greens
• 1 cup roasted butternut squash
• 1 apple, thinly sliced
• 1/3 cup pomegranate seeds
• 1/4 cup goat cheese
• 1/4 cup spiced pecans
• 1/3 cup pomegranate vinaigrette
• 1 tbsp orange juice

Instructions

1. Whisk the vinaigrette with the orange juice.
2. Toss the greens with half the dressing.
3. Add squash, apple slices, and pomegranate seeds.
4. Top with goat cheese and spiced pecans.
5. Drizzle with remaining dressing.
6. Serve immediately.

11. Endive Apple Gorgonzola Salad

Bitter-sweet endive with creamy gorgonzola — a restaurant-worthy fall salad.

Ingredients

• 4 cups chopped endive
• 1 cup roasted delicata squash
• 1 apple, diced
• 1/3 cup crumbled gorgonzola
• 1/4 cup toasted walnuts
• 3 tbsp walnut oil
• 2 tbsp champagne vinegar
• 1 tsp Dijon mustard

Instructions

1. Whisk walnut oil, vinegar, and Dijon.
2. Toss the endive with the dressing.
3. Add squash and apple.
4. Top with gorgonzola and walnuts.
5. Serve chilled.
6. Wonderful alongside roast pork.

12. Autumn Power Greens Salad

Two powerhouse greens, tahini dressing, and all the fall crunch.

Ingredients

• 2 cups baby kale
• 2 cups shredded Brussels sprouts
• 1 apple, diced
• 1/2 cup roasted butternut
• 1/3 cup shredded Parmesan
• 1/4 cup pumpkin seeds
• 1/3 cup creamy tahini dressing
• 1 tbsp lemon juice

Instructions

1. Whisk tahini dressing with lemon juice.
2. Massage the kale with a spoonful of dressing.
3. Add Brussels sprouts, apple, and squash.
4. Toss with the remaining dressing.
5. Top with Parmesan and pumpkin seeds.
6. Serve right away.