15 Easy Fall Salads with Seasonal Fruit & Harvest Flavors

Crisp, colorful, and full of autumn’s best fruit! These 15 fall salads pair seasonal produce with hearty greens and cozy dressings.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Harvest Kale Salad with Apples

Massaged kale, crisp apples, cheddar, and candied pecans in maple vinaigrette.

Ingredients

• 8 cups chopped kale
• 2 apples, diced
• 1 cup shredded sharp cheddar
• 3/4 cup candied pecans
• 1/2 red onion, sliced
• 1/3 cup olive oil
• 3 tbsp apple cider vinegar
• 2 tbsp maple syrup

Instructions

1. Massage kale with a pinch of salt 2 minutes until softened.
2. Whisk olive oil, vinegar, maple syrup, and Dijon.
3. Toss kale with half the dressing.
4. Add apples, cheddar, pecans, and onion.
5. Drizzle with remaining dressing.
6. Serve immediately.

2. Autumn Pear & Gorgonzola Salad

Juicy pears, tangy gorgonzola, and walnuts over peppery arugula.

Ingredients

• 6 cups arugula
• 2 ripe pears, sliced
• 3/4 cup gorgonzola crumbles
• 1/2 cup toasted walnuts
• 1/4 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Whisk olive oil, balsamic, and honey.
2. Toss arugula with half the dressing.
3. Arrange pear slices over the greens.
4. Add gorgonzola, walnuts, and onion.
5. Drizzle with remaining dressing.
6. Serve right away.

3. Roasted Butternut Squash & Cranberry Salad

Warm caramelized squash with tart cranberries and feta over spinach.

Ingredients

• 3 cups butternut squash, cubed
• 6 cups baby spinach
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta
• 1/2 cup pepitas
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup

Instructions

1. Roast squash at 425°F for 25 minutes until caramelized.
2. Whisk olive oil, vinegar, and maple syrup.
3. Toss spinach with the dressing.
4. Top with warm squash, cranberries, feta, and pepitas.
5. Toss gently.
6. Serve warm.

4. Apple Walnut Spinach Salad

Sweet apples, crunchy walnuts, and blue cheese in a cider vinaigrette.

Ingredients

• 6 cups baby spinach
• 1 apple, thinly sliced
• 1/2 cup toasted walnuts
• 1/3 cup blue cheese crumbles
• 1/4 red onion, sliced
• 1/3 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp honey

Instructions

1. Whisk olive oil, vinegar, and honey.
2. Toss spinach with the dressing.
3. Top with apple slices, walnuts, blue cheese, and onion.
4. Toss lightly to combine.
5. Serve immediately.
6. Add grilled chicken to make it a meal.

5. Fig & Prosciutto Arugula Salad

Elegant and simple: fresh figs, salty prosciutto, and shaved parmesan.

Ingredients

• 6 cups arugula
• 8 fresh figs, halved
• 6 slices prosciutto
• 1/3 cup shaved parmesan
• 1/4 cup pistachios
• 3 tbsp olive oil
• 2 tbsp balsamic glaze
• 1 tsp honey

Instructions

1. Whisk olive oil, honey, and a pinch of salt.
2. Toss arugula with the dressing.
3. Arrange figs and prosciutto over the top.
4. Add parmesan and pistachios.
5. Drizzle with balsamic glaze.
6. Serve immediately.

6. Pomegranate & Orange Salad

Jewel-like pomegranate and bright orange over mixed greens with feta.

Ingredients

• 6 cups mixed greens
• 1 cup pomegranate arils
• 2 oranges, segmented
• 1/2 cup crumbled feta
• 1/3 cup sliced almonds
• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tbsp honey

Instructions

1. Whisk olive oil, orange juice, and honey.
2. Toss greens with the dressing.
3. Top with pomegranate, orange segments, and feta.
4. Sprinkle with sliced almonds.
5. Serve chilled.
6. Gorgeous for holiday tables.

7. Warm Brussels Sprout Salad

Crispy roasted sprouts with bacon, apples, and a warm bacon vinaigrette.

Ingredients

• 1 1/2 lbs Brussels sprouts, halved
• 6 slices bacon, chopped
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup

Instructions

1. Roast sprouts at 425°F for 25 minutes until crispy.
2. Cook bacon until crisp; reserve 2 tablespoons drippings.
3. Whisk drippings, olive oil, vinegar, and maple syrup.
4. Toss warm sprouts with the dressing.
5. Add apple, cranberries, bacon, and pecans.
6. Serve warm.

8. Cranberry Pecan Chicken Salad

A hearty main-dish salad with chicken, cranberries, and creamy poppyseed dressing.

Ingredients

• 6 cups chopped romaine
• 2 cups cooked chicken, diced
• 1/2 cup dried cranberries
• 1/2 cup candied pecans
• 1/2 cup shredded cheddar
• 1/2 cup mayonnaise
• 2 tbsp honey
• 1 tbsp poppy seeds

Instructions

1. Whisk mayonnaise, honey, poppy seeds, and a splash of vinegar.
2. Toss romaine with half the dressing.
3. Top with chicken, cranberries, pecans, and cheddar.
4. Drizzle with remaining dressing.
5. Toss gently.
6. Serve chilled.

9. Roasted Sweet Potato & Kale Salad

Caramelized sweet potatoes, massaged kale, and tahini-maple dressing.

Ingredients

• 3 cups sweet potato, cubed
• 8 cups chopped kale
• 1/2 cup dried cranberries
• 1/2 cup toasted pepitas
• 1/4 cup tahini
• 3 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil

Instructions

1. Roast sweet potato at 425°F for 25 minutes.
2. Massage kale with olive oil and salt.
3. Whisk tahini, maple syrup, and vinegar.
4. Toss kale with the dressing.
5. Top with warm sweet potato, cranberries, and pepitas.
6. Serve warm or at room temperature.

10. Pear, Walnut & Blue Cheese Salad

A bistro classic: sweet pears, funky blue cheese, and buttery walnuts.

Ingredients

• 6 cups mixed greens
• 2 pears, sliced
• 1/2 cup blue cheese crumbles
• 1/2 cup candied walnuts
• 1/4 red onion, sliced
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp honey

Instructions

1. Whisk olive oil, vinegar, and honey.
2. Toss greens with the dressing.
3. Arrange pear slices on top.
4. Add blue cheese, walnuts, and onion.
5. Serve immediately.
6. Pairs beautifully with roast chicken.

11. Apple Cider Vinaigrette Harvest Salad

The ultimate harvest bowl with apples, squash, cheese, and cider dressing.

Ingredients

• 6 cups chopped kale and spinach
• 1 apple, diced
• 1 cup roasted butternut squash
• 1/2 cup goat cheese
• 1/2 cup candied pecans
• 1/3 cup apple cider
• 3 tbsp olive oil
• 1 tbsp Dijon mustard

Instructions

1. Whisk cider, olive oil, and Dijon.
2. Toss greens with the dressing.
3. Top with apple, squash, goat cheese, and pecans.
4. Toss gently to combine.
5. Serve immediately.
6. Add turkey for a fuller meal.

12. Persimmon & Burrata Salad

Honey-sweet persimmons with creamy burrata and prosciutto crisps.

Ingredients

• 6 cups arugula
• 3 Fuyu persimmons, sliced
• 2 balls burrata
• 6 slices prosciutto, crisped
• 1/4 cup pomegranate arils
• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tbsp honey

Instructions

1. Crisp prosciutto in a skillet 3 minutes.
2. Whisk olive oil, vinegar, and honey.
3. Toss arugula with the dressing.
4. Top with persimmon, burrata, and prosciutto.
5. Scatter pomegranate arils.
6. Serve immediately.

13. Quinoa Apple Harvest Salad

Protein-packed quinoa with apples, cranberries, and feta in lemon vinaigrette.

Ingredients

• 2 cups cooked quinoa
• 1 apple, diced
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta
• 1/2 cup toasted walnuts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup

Instructions

1. Whisk olive oil, lemon juice, and maple syrup.
2. Toss warm quinoa with the dressing.
3. Add apple, cranberries, feta, and walnuts.
4. Toss to combine.
5. Serve warm or chilled.
6. Keeps well for meal prep.

14. Roasted Grape & Goat Cheese Salad

Burst roasted grapes with tangy goat cheese and candied pecans.

Ingredients

• 2 cups red grapes
• 6 cups mixed greens
• 4 oz goat cheese, crumbled
• 1/2 cup candied pecans
• 1/4 red onion, sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Roast grapes at 400°F for 15 minutes until blistered.
2. Whisk olive oil, vinegar, and honey.
3. Toss greens with the dressing.
4. Top with warm grapes, goat cheese, pecans, and onion.
5. Serve immediately.
6. The warm-cold contrast is divine.

15. Fall Fruit & Nut Salad

A little bit of everything: apples, pears, grapes, and crunchy nuts.

Ingredients

• 6 cups butter lettuce
• 1 apple, diced
• 1 pear, diced
• 1 cup halved grapes
• 1/2 cup mixed toasted nuts
• 1/3 cup dried cranberries
• 1/3 cup olive oil
• 3 tbsp apple cider vinegar

Instructions

1. Whisk olive oil, vinegar, and a spoonful of honey.
2. Toss lettuce with the dressing.
3. Add all the fruit and nuts.
4. Toss gently to combine.
5. Serve chilled.
6. Great with a cheese board.

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