13 Fall Salads to Memorize This Season

13 Fall Salads to Memorize This Season

Carrot-Avocado Salad

Sweet roasted carrots and crunchy roasted almonds provide the perfect counterbalance to creamy avocado in this fall medley.

Fall Harvest Salad

This one literally has fall written all over it, and you can thank the butternut squash and pumpkin seeds for that.

Asian Pear and Arugula Salad with Goat Cheese

This is such a classic, which is exactly why it belongs in your rotation. There’s a reason this comforting combo remains so popular.

Kale Salad with Root Vegetables and Apple

In this super healthy salad, adapted from Marcus Samuelsson’s book Marcus Off Duty, the chef recommends you massage the kale with apple cider vinegar. Once you try it here, you’ll do it every other time you make a kale salad.

Celery, Fennel, Apple Salad with Pecorino and Walnuts

This one, from designer and blogger Athena Calderone, is all about a satisfying crunch, from the celery, raw fennel and apple.

Little Gems with Warm Garlic Dressing

Here, a warm, garlicky dressing, spiked with smoky paprika, turns tender Little Gem lettuce into something refreshing and warming at the same time—just want you want for fall.

Radicchio Salad with Manchego Vinaigrette

With only a few ingredients, this salad manages to be a luscious showstopper if there ever was one. The tangy vinaigrette livens up the bitter radicchio for something that’s humble yet dinner party-worthy.

Little Gem Salad with Lemon Vinaigrette

Nancy Silverton knows salads. And this one, adapted from her Mozza Cookbook, is a as approachable as it is impressive. The walnut oil and walnut halves make it a rich, toasty dish great for kicking off any meal or for enjoying on its own.

Fennel and Red-Onion Salad with Parmesan

The citrus dressing, Parmesan and onion are the perfect compliment to raw fennel, here. Use a food processor to slice the fennel, and the salad comes together in no time.

Broccoli Matchsticks and Kale Salad

Resolved to cut down on food waste this season? Julienne those sweet and underutilized broccoli stems into matchsticks, then throw them into this dynamic salad—grounded by hazelnuts and lifted by a zingy vinaigrette. You’ll never look back.

Quinoa Salad with Sweet Potatoes and Apples

Serve this at Thanksgiving, take it for lunch… it’s bound to become a go-to, thanks to the simple but nourishing and filling ingredients.

Roasted Beets with Pistachios, Herbs and Orange

Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

Sweet Potato and Mushroom Salad

The umami from the savory miso with mustard dressing, combined with the earthy mushrooms and roasted sweet potatoes, makes this a salad you’ll want to cozy up to all season.