This post may contain paid and/or affiliate links. I make a small commission at no extra cost to you. Please see our Privacy Policy.
Salads don’t have to disappear once summer ends. In fact, fall might be the best salad season of the year. Roasted butternut squash, crisp apples, sweet pears, jewel-like pomegranate seeds, toasted nuts, and hearty grains all turn a bowl of greens into something that actually feels like a meal.
Fall salads also pull double duty this time of year. The prettiest ones on this list are perfect for bringing to Thanksgiving dinner or Friendsgiving, where a bright, crunchy salad is the perfect contrast to all the rich, heavy dishes. And because most of them are built on sturdy greens like kale or on grains like quinoa and farro, they hold up in the fridge for days, which makes them great for meal-prepped work lunches too.
We rounded up 12 of our favorite fall salad recipes from some of our go-to food bloggers. Pick one for the holiday table, make another for your weekday lunches, and enjoy all the best flavors of the season.
Fall Salad Recipes for Thanksgiving and Beyond
This article is all about fall salad recipes that are perfect for Thanksgiving and cozy lunches.
1. Fall Harvest Quinoa Salad
If you only make one salad this season, make it this one. Fluffy quinoa gets tossed with roasted butternut squash, kale, crisp apples, pomegranate seeds, cheese, and nuts, so every bite has something sweet, savory, and crunchy. It looks stunning on a Thanksgiving buffet, and it’s just as good cold from the fridge the next day, so leftovers turn into an easy lunch.
2. Autumn Harvest Honeycrisp Apple and Feta Salad
Honeycrisp apples are at their absolute best in the fall, and this salad lets them shine. Thinly sliced apples, salty crumbled feta, and toasted nuts sit on a bed of fresh greens for a salad that’s crisp, bright, and just a little bit sweet. It comes together quickly, which makes it a great last-minute side for a holiday dinner or a light lunch on a busy day.
3. Roasted Butternut Squash Salad
Warm, spiced roasted squash meets pomegranate seeds, crumbled goat cheese, and crunchy pistachios in this gorgeous fall salad. A tangy date-and-cider vinaigrette ties everything together with just the right amount of sweetness. The jewel-toned colors make it a natural centerpiece for the Thanksgiving table, and it packs well for lunch if you keep the dressing on the side.
4. Butternut Squash Pomegranate Quinoa Salad
Protein-packed quinoa, massaged kale, and caramelized butternut squash come together with pomegranate arils and feta in this hearty salad. A tangy honey-Dijon vinaigrette keeps it bright against the sweet roasted squash. It holds up in the fridge for days, so it’s an easy one to make on Sunday and portion out for work lunches all week.
5. Maple Pear and Goat Cheese Salad
Pears get caramelized in maple syrup until soft and golden, then tossed with mixed greens, toasted pecans, and creamy goat cheese, all finished with a maple-balsamic dressing. It tastes a little fancy but comes together in about fifteen minutes, which makes it a great choice when you need an easy side for a holiday dinner. Add grilled chicken or chickpeas to turn it into a full lunch.
6. Apple Walnut Salad
Peppery arugula and slightly bitter endive make a great base for crisp apple slices, toasted walnuts, and crumbled blue cheese. The real star is the maple-cinnamon vinaigrette, which brings a warm, cozy flavor that tastes exactly like fall. It’s simple enough for a weeknight but pretty enough to serve to a crowd on Thanksgiving.
7. Butternut Squash Kale Salad
Roasted squash, lacinato kale, toasted walnuts, dried cranberries, and kalamata olives come together with a simple balsamic vinaigrette in this hearty salad. Letting it sit for a bit actually makes it better, since the dressing softens the kale and the flavors have time to meld. That makes it one of the best make-ahead salads on this list, whether you’re prepping for a holiday or for the work week.
8. Butternut Squash Salad with Farro and Kale
Chewy farro gives this salad enough heft to stand on its own as a full meal. Roasted squash and red onion, massaged kale, creamy goat cheese, and pepitas all get tossed in a bright roasted garlic and za’atar vinaigrette. It’s just as good at room temperature as it is cold, so it travels well to a potluck and makes an easy packed lunch.
9. Quinoa Salad with Roasted Sweet Potato and Kale
Roasted sweet potato and kale get tossed with quinoa and a bright, herby pesto-inspired vinaigrette, with toasted sunflower seeds for crunch. The dressing is light rather than heavy, which balances the sweet potato nicely. Thanks to the sturdy kale, the leftovers won’t wilt into a soggy mess, so it’s a reliable pick for lunches later in the week.
10. Fall Apple Slaw
This crunchy slaw is loaded with shredded cabbage, carrots, golden beets, crisp apple, pepitas, sunflower seeds, and spiced pecans, all coated in a creamy cider vinaigrette. It keeps well in the fridge for several days, and it’s a fun, colorful alternative to a leafy salad on a holiday spread. It’s also great piled onto sandwiches made with leftover turkey.
11. Autumn Grain Bowl with Maple Cinnamon Vinaigrette
Wild rice and quinoa form the base of this salad-style bowl, topped with massaged kale, roasted spiced sweet potato, crisp apple, toasted nuts, and cheese. The homemade maple cinnamon vinaigrette is what makes it taste like fall, and it’s made with pantry staples you probably already have. It’s filling enough to be lunch all on its own.
12. Harvest Bowl (Sweetgreen Copycat)
If you’ve ever paid too much for a Sweetgreen harvest bowl, this copycat is worth saving. Wild rice, shredded chicken, and roasted vegetables get topped with goat cheese and a homemade balsamic vinaigrette. It makes a big batch, so it’s easy to prep on Sunday and have fall salads ready for lunch all week long.
Tips for Making Fall Salads Ahead
- Roast your squash and sweet potatoes early. Roasted vegetables keep for several days in the fridge, so a Sunday sheet pan can cover several salads.
- Keep the dressing separate. Pack dressing in a small container and add it right before serving so delicate greens stay crisp.
- Choose sturdy greens. Kale, cabbage, and grains like quinoa and farro hold up far better than lettuce, which is why they’re perfect for make-ahead lunches.
- Add crunchy toppings last. Nuts, seeds, and pepitas stay crunchier if you sprinkle them on just before eating or serving.
- Slice apples and pears at the last minute. Or toss them with a little lemon juice so they don’t brown before dinner.
Whether you need a showstopping side for Thanksgiving dinner or a fresh, healthy lunch to break up a week of soups and casseroles, there’s a fall salad here for you. Save this list, grab some squash and apples at the store this weekend, and let us know which one becomes your favorite!
Leave a Reply