13 Fall Salads to Memorize This Season

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

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

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

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.

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

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.

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.

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.

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.

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.

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.

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.

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.