Recipes Salads 13 Fall Salads to Memorize This Season By Alison Spiegel Alison Spiegel Website Alison Spiegel has been a writer and editor in the food media world for 10 years. In her work, she enjoys building communities and covering everything from cooking tips to dining trends. Also, ice cream.Experience: Alison Spiegel holds a Professional Culinary Arts degree from the International Culinary Center (ICC) and has worked at numerous publications, including the Huffington Post, Tasting Table, Food & Wine, and most recently, Milk Street, where she launched a global network of chefs and culinary leaders, hosted a monthly cookbook club, and oversaw content on a website and Instagram account that were named finalists for the 2021 IACP awards.Alison currently runs digital content at Tricycle: The Buddhist Review, and writes about cooking on the side. She began writing for Simply Recipes in the summer of 2021. Food & Wine's Editorial Guidelines Updated on September 17, 2018 Share Tweet Pin Email Trending Videos Whether you’re entertaining at home or looking for something fresh and colorful to get you through the work week, keeping a few, simple salads on rotation is a great way to make things easy on yourself this fall. Here are 13 of our favorite sweater-weather recipes, all simple enough to keep in your back pocket and break out at a moment’s notice. 01 of 14 13 Fall Salads to Memorize This Season 02 of 14 Carrot-Avocado Salad Sweet roasted carrots and crunchy roasted almonds provide the perfect counterbalance to creamy avocado in this fall medley. Go to Recipe 03 of 14 Fall Harvest Salad © John Kernick This one literally has fall written all over it, and you can thank the butternut squash and pumpkin seeds for that. Go to Recipe 04 of 14 Asian Pear and Arugula Salad with Goat Cheese © Rinne Allen This is such a classic, which is exactly why it belongs in your rotation. There’s a reason this comforting combo remains so popular. Go to Recipe 05 of 14 Kale Salad with Root Vegetables and Apple Paul Costello 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. Go to Recipe 06 of 14 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. Go to Recipe 07 of 14 Little Gems with Warm Garlic Dressing Abby Hocking / Food & Wine 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. Go to Recipe 08 of 14 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. Go to Recipe 09 of 14 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. Go to Recipe 10 of 14 Fennel and Red-Onion Salad with Parmesan © Ashley Rodriguez 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. Go to Recipe 11 of 14 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. Go to Recipe 12 of 14 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. Go to Recipe 13 of 14 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. Go to Recipe 14 of 14 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. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit