These 7 Seasonal Salads Are So Easy To Make With Fall Produce

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The best way to make the most out of each season you’re in is to take advantage of the seasonal produce. Thankfully, we love food, so we’re eager to please on that front! One of my favorite dishes to make is a salad. It’s simple, it’s easy, it can be a side, or it can be the whole meal! Today, we’re highlighting our favorite fall salad recipes for you to enjoy all autumn long.


Fall Panzanella Salad

Thanks to two peas & their pod for this recipe!

fall salad


For the Salad:

  • 1 loaf of Rosemary olive oil or Italian bread cut into 1-inch cubes

  • 1 small butternut squash (peeled, seeded, and cut into 1-inch cubes)

  • ¾ lb. of brussels sprouts (ends trimmed and cut in half)

  • ⅓ of a red onion (sliced) 

  • 1 Tbsp of extra virgin olive oil 

  • Kosher salt and black pepper

  • 3 cups of chopped kale

  • 1 large Honeycrisp apple (cored and chopped)

  • ½ cup of dried cranberries

  • ½ cup of pepitas

  • 4 oz of goat cheese

For the Dressing:

  • ⅓ cup of olive oil 

  • 1 Tbsp of fresh lemon juice

  • 2 Tbsp of apple cider vinegar

  • 1 Tbsp of maple syrup 

  • 2 tsp of Dijon mustard

  • 1 clove of garlic (minced)

  • Kosher salt and black pepper


1. Preheat the oven to 375°F. Place the bread cubes on a large baking sheet and put them in the oven for 10 minutes, or until the bread is toasted. Remove the bread and set it aside. 

2. Turn the oven to 400°F and place the butternut squash, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss until the vegetables are well coated. Season with salt and pepper to taste. Place the pan in the oven and roast for 30-40 minutes. Let it cool at room temperature. 

3. While the vegetables are cooling, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, and garlic. Season with salt and pepper to taste. 

4. In a large bowl, combine the toasted bread cubes, roasted vegetables, kale, apple, dried cranberries, pepitas, and goat cheese. Drizzle the salad with the dressing and toss well.

Apple Kale Quinoa Salad

Thanks to As Easy As Apple Pie for this recipe!

fall salad


For the Apple Kale Quinoa Salad:

  • 1 cup of tricolor dry quinoa 

  • 2 cups of water

  • 2 cups of chopped kale leaves

  • ½ Tbsp of extra virgin olive oil 

  • 2 apples (cored and thinly sliced)

  • 1 pomegranate

Maple Cinnamon Pecans:

  • ⅓ cup of pecans 

  • 1 Tbsp of maple syrup 

  • ¼ tsp of cinnamon powder

  • A pinch of salt 

Pumpkin Turmeric Dressing: 

  • ¼ cup of unsweetened pumpkin purée

  • 2 Tbsp of low-fat Greek yogurt

  • 2 Tbsp of extra virgin olive oil 

  • 2 Tbsp of lemon juice

  • 2 Tbsp of water

  • 1 clove of garlic (minced)

  • ½ tsp of turmeric powder

  • ¼ tsp of salt

  • Freshly ground black pepper


1. Rinse and drain the quinoa. In a small saucepan, combine the quinoa and water and bring it to a boil uncovered. 

2. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy. 

3. Remove the quinoa from the heat and let it cool to room temperature. 

4. Put the chopped kale in a medium bowl with ½ tablespoon of extra virgin olive oil. Use your hands to massage the leaves until they soften and the color changes a bit. 

5. Toss the pecans with maple syrup, cinnamon powder, and salt. Spread the nuts on a lined baking sheet in a single layer and bake at 400°F for 15 minutes or until lightly toasted and golden brown. Remove and set aside to cool. 

6. Combine all the dressing ingredients in a blender and blend until smooth. Taste and adjust salt and pepper to your liking. 

7. In a large bowl, combine the cooled quinoa, kale, and apples. Gently toss to combine. 

8. Top the salad with pecans and pomegranate arils and drizzle with pumpkin turmeric dressing.

Autumn Glow Salad with Lemon Dressing

Thanks to Pinch of Yum for this recipe!

autumn glow salad


For the Salad:

  • 1 cup of freekeh or any other grain (quinoa, bulgar, etc)

  • 1 head of cauliflower

  • 2 sweet potatoes 

  • 1 Tbsp of olive oil

  • A sprinkle of dried spices 

  • 1 large apple 

Lemon Dressing: 

  • 1 bunch of parsley (minced)

  • 1 small clove of garlic (minced)

  • ⅔ cup of olive oil

  • Juice from one lemon 

  • 1 tsp of agave 

  • ½ tsp of salt

  • Pepper to taste


1. Rinse the grains and place them in the rice cooker with the appropriate amount of broth water (refer to the package). Set on the white rice setting. 

2. Preheat the oven to 425°F. Chop the cauliflower into small florets, peel and chop the sweet potatoes, then place them on the baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme and other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When the sweet potatoes are golden brown and soft, remove them from the oven and set them aside. 

3. While the veggies are roasting, combine all the dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set it aside. 

4. When the grains and vegetables are done, toss everything together.

Crisp Fall Green Salad with Benne Seed Ginger Dressing

Thanks to PureWow for this recipe!

fall green salad


For the Salad:

  • 1 bunch of baby kale (bottom stems removed)

  • 1 bunch of dandelion greens (bottom stems removed)

  • 1 head of lettuce 

  • 8 baby carrots (peeled if needed)

  • 1 kohlrabi (peeled and thinly shaved)

  • 5 brussels sprouts (thinly shaved)

  • A pinch of flaky sea salt 

  • 1 cup of benne seed ginger dressing

For the Dressing:

  • 1 + ½ Tbsp of ginger (minced)

  • ¼ cup of chopped scallions 

  • ½ clove of garlic (chopped)

  • 3 Tbsp of benne seeds (toasted)

  • ¼ cup of unseasoned rice vinegar

  • 1 Tbsp of soy sauce

  • ½ tsp of honey

  • ¾ cup of grapeseed oil


1. Put the ginger, scallions, garlic, benne seeds, vinegar, soy sauce, and honey in a blender and purée until smooth. Run the blender on low speed and slowly add the grapeseed oil. 

2. Wash and dry the kale, dandelion greens, and lettuce. Transfer the greens into a serving bowl. Top with carrots, kohlrabi, and brussels sprouts. Sprinkle the salt over the salad and toss the benne seed dressing in the bowl.

Pomegranate Salad with Cider Dressing 

Thanks to Love & Lemons for this recipe!

pomegranate salad


For the Salad:

  • 1 + ½ cups of cooked farro

  • 1 cup of finely chopped fresh herbs 

  • A handful of mixed salad greens 

  • 2 small kohlrabi bulbs (peeled and sliced paper-thin) 

  • 2 carrots (peeled into ribbons)

  • ½ an apple (thinly sliced)

  • 2 Tbsp of toasted walnuts or pepitas

  • ⅓ cup of pomegranate arils 

  • ¼ cup of feta cheese

  • A handful of microgreens 

  • Fresh lemon juice

For Roasting: 

  • 1 acorn squash (cut in half, seeded, and sliced into ¼-inch pieces

  • 1 cup of halved cipollini onions or shallot wedges

  • 8 ounces of halloumi (cubed)

  • Extra-virgin olive oil 

  • Sea salt and freshly ground pepper

For the Dressing: 

  • ¼ cup of extra-virgin olive oil 

  • 2 Tbsp of apple cider vinegar 

  • 1 garlic cloves (minced)

  • ½ tsp of Dijon mustard

  • ½ tsp of maple syrup

  • ½ tsp of sea salt

  • Freshly ground black pepper


1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper. Place the squash and onions on one sheet and the halloumi on the other. Drizzle the squash, onions, and halloumi with salt and pepper. Roast for 20-30 minutes, or until the squash is tender, the onions are soft, and the halloumi is golden brown around the edges. 

2. In a small bowl, whisk together the olive oil, vinegar, garlic, mustard, maple syrup, salt, and pepper to taste. Set it aside. 

3. In a small bowl, toss the kohlrabi with a drizzle of the dressing and toss to coat. In a medium bowl, combine the farro, herbs, and about ¼ of the dressing. 

4. Assemble the salad on a large platter with the farro, mixed greens, squash, onions, halloumi, kohlrabi, carrots, apple, and walnuts or pepitas. Drizzle with the remaining dressing and sprinkle the pomegranate arils and feta cheese on top. Season to taste. Top with microgreens.

Harvest Steak Salad with Apple Cider Vinaigrette

Thanks to Joyful Healthy Eats for this recipe!

fall salad


For the Salad:

  • 4 cups of kale (torn into small pieces)

  • A small pinch of salt 

  • 1 + ½ cups of halved brussels sprouts

  • 1 cup of diced sweet potatoes 

  • 1 Tbsp of olive oil 

  • Salt (to season)

  • 1 Tbsp of grapeseed oil 

  • 10 oz. of boneless ribeye steak 

  • Salt and pepper to season 

  • ¼ cup of crumbled feta 

  • ⅓ cup of raw pecans 

  • ½ of a Honeycrisp apple (thinly sliced)

  • ¼ cup of unsweetened dry cranberries

For the Apple Vinaigrette:

  • 1 garlic clove (minced)

  • 1 Tbsp of dijon mustard

  • 1 Tbsp of maple syrup

  • 2 Tbsp of apple cider vinegar

  • ¼ tsp of red pepper flakes

  • Salt and pepper to season

  • 2 Tbsp of olive oil


1. Preheat the oven to 400°F. Add brussels sprouts and sweet potatoes to a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat all the veggies. Bake the vegetables for 20 minutes. 

2. As the veggies are baking, add the torn pieces of kale to a large bowl. Add a pinch of salt and massage the kale leaves for 2-3 minutes. Set aside. 

3. Generously season both sides of the ribeye with salt and pepper. 

4. Heat a large skillet to medium-high heat. Add grapeseed oil to a skillet, then the ribeye. Sear each side for 4-5 minutes, remove from the heat and let it sit for 2-3 minutes, then thinly slice it. 

5. Add garlic, Dijon mustard, maple syrup, apple cider vinegar, red pepper flakes, and salt and pepper to a small bowl. Whisk them together, then slowly pour the olive oil into the mixture, whisking the entire time until the dressing is blended. 

6. To assemble the salad, add the kale, roasted vegetables, crumbled feta, pecans, sliced apples, and sliced ribeye to a large bowl. Serve with dressing!

Beet Salad

Thanks to Julia’s Album for this recipe!

beet salad


For the Salad:

  • 2 beets (cooked and sliced)

  • 4 oz. of baby spinach 

  • ½ cup of cashews (roasted)

  • ¼ cup of dried cranberries

  • 2 oz. of goat cheese

For the Honey-Lemon Salad Dressing:

  • ¼ cup of olive oil

  • 2 Tbsp of honey 

  • 2 Tbsp of lemon juice


1. Cook the beets by boiling them in water for 20-30 minutes. Let them cool, then peel and slice them. 

2. Combine the baby spinach, sliced and cooked beets, and dried cranberries. 

3. In a separate small bowl, combine the salad dressing ingredients and whisk until combined. 

4. Pour the salad dressing over the beet salad and mix. Don’t add all of the salad dressing at once, just enough to coat the salad to your taste. Top the salad with crumbled goat cheese.


Who says fall salads should be boring? How are you celebrating the autumn harvest through food? Comment below!

For More Fall Recipes, Read These:

Fall Soups Are Now In Season — Here Are Our 7 Favorites To Make

These 9 Pumpkin Recipes Are Perfect For The Start Of Fall

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