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Fall is one of the best seasons to eat the freshest ingredients. The harvest is in, the fruits and vegetables are plump, colorful, and gorgeous, and we are so excited to take advantage of this season’s freshest finds.
And there’s no better way to promote eating seasonally than to do a quick roundup of our favorite autumn salads. Here is some inspiration for your not-too-average fall harvest salads!
PrintRoasted Beet and Citrus Salad
Thank you Pure Wow for the recipe!
Ingredients
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2 medium red beets
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2 medium golden beets
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½ cup raw walnuts
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6 Valencia oranges
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¼ cup + 2 Tbsp extra-virgin olive oil
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2 tsp chopped fresh thyme
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½ tsp sea salt
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¼ tsp freshly ground black pepper
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8 cups baby arugula
Instructions
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Preheat your oven to 350°F.
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Place the beets in a glass baking dish or a Dutch oven. Add 1 cup of water and cover. Roast until the beets can be easily pierced with a knife — 50 minutes to an hour. Allow them to cool completely.
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Meanwhile, spread the walnuts on an unlined baking sheet and toast them in the oven until they’re fragrant — about 5 minutes. Let them cool, roughly chop them, then set them aside.
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Use your hands to remove the skins from the beets then cut off the tops and bottoms. Slice the beets into thin rounds, about ⅛-inch thick.
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Peel 4 of the oranges and then cut off their tops and bottoms. Stand an orange on the cut end and use a sharp knife to pare the rind and white pith in strips from top to bottom. Lay the orange on its side and cut it into ¼-inch thick rounds. This should yield 6-8 slices. Repeat this on the remaining trimmed oranges.
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Grate the zest from the remaining 2 oranges into a small bowl. Cut the oranges in half and squeeze the juice into the same bowl. Whisk in the olive oil, thyme, and salt and pepper to make the dressing.
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Place the arugula in a bowl and toss with ¼ cup of the dressing.
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Arrange the dressed greens on a platter then lay the beets and oranges on top. Sprinkle with the toasted walnuts and drizzle with more dressing.
Fall Breakfast Salad
Thank you Eating Birdfood for the recipe!
Ingredients
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3 cups chopped butternut squash chunks
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½ Tbsp olive oil
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½ tsp cinnamon
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Sprinkle sea salt
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Spring mix or baby spinach
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½ granny smith apple (thinly sliced)
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½ avocado (chopped or sliced)
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¼ cup red onion (sliced)
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2 Tbsp toasted walnuts
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½ Tbsp hemp seeds
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2 eggs (cooked any way you like)
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Avocado balsamic dressing
Instructions
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Combine the butternut squash, oil, cinnamon, and sea salt on a baking sheet and roast them at 450°F in the oven for 30 minutes or until the squash is cooked through. Remove and cool.
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Fill a salad bowl with spring mix and add the toppings: roasted squash, apple slices, avocado, red onion, walnuts, and hemp seeds.
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Portion the salad into two bowls and place a cooked egg on top of each salad. Drizzle the dressing over the salad and enjoy!
Easy Barley Salad with Chickpeas and Pears
Thank you Eating Birdfood for the recipe!
Ingredients
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1 cup uncooked barley
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1 cup cooked chickpeas
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2 pears
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⅓ cup chopped sun-dried tomatoes
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⅓ cup walnuts
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¾ cup feta cheese
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¼ cup chopped parsley
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1 handful baby arugula
Dressing:
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3 Tbsp red onion
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¼ cup apple cider vinegar
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⅓ cup olive oil
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2 tsp maple syrup
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1 tsp Dijon mustard
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1 tsp dried oregano
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½ tsp sea salt
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¼ tsp pepper
Instructions
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Cook the barley according to the package instructions then drain.
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Toast the walnuts in a small skillet for 5-6 minutes and let them cool.
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Start making the dressing by adding minced onion to a small bowl with vinegar. Let the onion marinate while you prep the salad.
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Chop 1 + ½ pears and save the remaining half for decoration for the salad.
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Add the cooked barley, chickpeas, pears, sun-dried tomatoes, walnuts, arugula, parsley, and feta into a large bowl.
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Add the oil, maple syrup, mustard, oregano, and salt and pepper into the bowl with the vinegar and red onion. Whisk until everything is combined. Pour the dressing over the salad mixture and toss to coat. Taste and season with additional salt and pepper, if needed.
Fall Harvest Salad
Thank you as easy as Apple Pie for the recipe!
Ingredients
Salad:
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1 small butternut squash (peeled, seeded, and diced)
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½ Tbsp olive oil
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Salt and pepper
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⅔ cup raw quinoa
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1 cup water
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2 cups chopped kale leaves
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2 small apples (cored and sliced)
Toppings:
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¼ cup dried cranberries
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¼ cup pecans (roughly chopped)
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⅓ cup crumbled feta cheese
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1 + ½ Tbsp roasted pumpkin seeds
Apple Cider Vinaigrette:
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3 Tbsp extra-virgin olive oil
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2 + ½ Tbsp apple cider vinegar
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¾ Tbsp honey
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1 + ½ tsp Dijon mustard
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1 garlic clove (minced)
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Salt and pepper.
Instructions
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Preheat the oven to 400°F.
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On a baking sheet, toss the butternut squash, olive oil, and a pinch of salt and pepper together. Transfer it to the oven and roast for 16 minutes, flipping halfway through, until the squash is tender. Remove it from the oven and let it cool completely.
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Rinse the quinoa and let it drain. In a small saucepan, combine the quinoa with water and bring it to a boil uncovered.
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Once it starts boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
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Whisk all of the ingredients in a bowl until they’re well combined.
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Place the kale in a large bowl and pour half of the vinaigrette over top. Use your hands to gently massage the dressing into the kale for about 30 seconds.
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Add the quinoa, roasted butternut, and apples into the bowl with the kale and toss to combine.
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Divide the salad between the plates, then top with chopped pecans, toasted pumpkin seeds, dried cranberries, and crumbled feta. Drizzle the remaining vinaigrette over top and serve.
Miso Roasted Acorn Squash and Pomegranate Salad
Thank you Half-Baked Harvest for the recipe!
Ingredients
Acorn Squash:
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1-inch medium acorn squash (sliced ½-inch thick, seeds removed)
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1 Tbsp molasses
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1 Tbsp rounded white miso
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2 Tbsp maple syrup
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2 Tbsp coconut oil (melted)
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Black pepper (to taste)
Salad & Dressing:
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6 cups baby kale
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1 Tbsp sesame seeds
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2 Tbsp parmesan cheese
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2 cups pomegranate juice
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¼ cup molasses
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1 Tbsp rice vinegar
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¼ cup sesame oil
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1-2 tsp hot chile sesame oil
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1 Tbsp fresh ginger
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½ tsp salt and pepper
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Arils from one pomegranate
Waffled Cheddar Apple Grilled Cheese Triangles:
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2 Tbsp butter
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2 sesame seed bagels
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4 slices sharp cheddar cheese
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½ small green apple (sliced thinly)
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¼ cup tahini
Instructions
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Preheat the oven to 425°F.
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In a large bowl, whisk the molasses, white miso, maple syrup, melted coconut oil, and a pinch of pepper. Next, add the sliced acorn squash and toss to coat well. Spread the squash out in a single layer on the baking sheet and roast until the squash is tender and starts to caramelize — 35-45 minutes, flipping the squash halfway through.
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Meanwhile, make the dressing. Add the pomegranate juice to a small saucepan and bring it to a boil. Simmer for 15 minutes or until the juice has been reduced to about ¾ cup. Remove the saucepan from the heat. Add the molasses, vinegar, sesame oil, hot chile sesame oil, fresh ginger, and salt and pepper. Whisk to combine and adjust the taste to your liking. Stir in the ¼ cup of pomegranate arils.
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Once the squash is done cooking, preheat your waffle maker to medium-low heat. Butter the outside of your bagels. On the inside, add a slice of cheddar, a few slices of apples, and a drizzle of tahini. Add another slice of cheddar, then top half of the bagel. Repeat with the other bagel. Add one bagel at a time to the waffle maker, slowly pressing it down as it cooks. Let it cook for about 2-3 minutes or until the bagel is lightly crisp.
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Divide the remaining kale among the plates. Sprinkle it with the remaining pomegranate arils and drizzle everything with the dressing. Add the roasted squash. Slice each bagel into quarters and place it over top of the salad. Drizzle with more dressing, if desired. Eat while warm!
Fall Cobb Salad with Maple Vinaigrette
Thank you Pure Wow for the recipe!
Ingredients
Salad:
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6 oz. bacon
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1 medium sweet potato (peeled and sliced into ¼-inch thick rounds)
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1 lb. Brussels sprouts (trimmed and halved)
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Extra-virgin olive oil
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Kosher salt
Maple Vinaigrette:
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⅓ cup balsamic vinegar
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1 Tbsp maple syrup
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1 Tbsp minced shallot
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½ tsp kosher salt
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½ cup extra-virgin olive oil
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Freshly ground black pepper
Assembly:
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1 head romaine (torn into bite-sized pieces)
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2 oz. crumbled blue cheese
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3 Tbsp dried cranberries
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4 hard-boiled eggs (peeled and quartered)
Instructions
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Preheat the oven to 375°F.
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Arrange the bacon into a single layer on an unlined baking sheet. Bake until they’re golden brown and crisp — 18-20 minutes, flipping once halfway through. Transfer the bacon to a paper towel-lined plate to drain and cool. Once they’re cool, chop or crumble them into bite-sized pieces.
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Arrange the Brussels sprouts on one half of an unlined baking sheet. Drizzle with olive oil and season with kosher salt. Toss to coat then arrange the halves into a single layer cut-side down. Add the sweet potatoes on the other half of the baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange the slices in a single layer and transfer the sheet to the oven and roast until everything is tender and begins to caramelize — 18-20 minutes. Set the sheet aside to cool while you make the dressing.
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In a small jar, combine all the ingredients for the dressing. Seal the jar tightly and shake to combine.
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In a large serving bowl, add the lettuce, arrange the bacon, Brussels sprouts, sweet potatoes, crumbled blue cheese, cranberries, and eggs in rows over lettuce. Drizzle the dressing over the salad and serve it on the side.
Which fall salad is your favorite? Do you have other fall recipes you want to see us cover? Comment below!
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