Carrot-Avocado Salad
Sweet roasted carrots and crunchy roasted almonds provide the perfect counterbalance to creamy avocado in this fall medley.
Go to Recipe
Fall Harvest Salad
This one literally has fall written all over it, and you can thank the butternut squash and pumpkin seeds for that.
Go to Recipe
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.
Go to Recipe
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.
Go to Recipe
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
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.
Go to Recipe
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
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
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.
Go to Recipe
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
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
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
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
