Fall Side Dishes

Quinoa Salad with Sweet Potatoes and Apples
Photo: © Christina Holmes

Fall is all about butternut squash, sweet potatoes, earthy mushrooms, and warming flavors like cinnamon and maple syrup. Whether you love roasted root veggies or peppery arugula salads, these side dishes are full of irresistible fall flavors.

01 of 17

Chipotle-Roasted Baby Carrots

A Recipe for Every Occasion
Christina Holmes

For this version of a stunning salad that Alex Stupak serves, baby carrots are roasted simply with smoky chipotles in adobo.

02 of 17

Curry-Roasted Butternut Squash and Chickpeas

Curry-Roasted Butternut Squash and Chickpeas
© John Kernick

This Indian-inspired dish with roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

03 of 17

Warm Mushroom Salad with Bacon Vinaigrette

Warm Mushroom Salad with Bacon Vinaigrette
© Anna Williams

Oyster mushrooms are the ideal mushroom for this salad. To roast them, mix the mushrooms with a delicious garlic oil and save leftover oil for other uses.

04 of 17

Cauliflower Gratin with Manchego and Almond Sauce

Cauliflower Gratin with Manchego and Almond Sauce
© LISA LINDER

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.

05 of 17

Butternut Squash with Homemade Harissa

Butternut Squash with Homemade Harissa
© Karen Mordechai

Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featured here is supersimple to prepare, and any extra will keep in the refrigerator for up to a week, but jarred versions available at specialty markets make a fine substitute.

06 of 17

Caramelized Brussels Sprouts with Pancetta

Caramelized Brussels Sprouts with Pancetta
© Petrina Tinslay

The only thing better than a full plate of caramelized brussels sprouts is Scott Conant's plate of brussels sprouts with pancetta.

07 of 17

Roasted Beets and Celery Root with Goat Butter

Roasted Beets and Celery Root with Goat Butter
© Quentin Bacon

Goat butter (sold at specialty food stores; use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown likes using it in this riff on the classic pairing of roasted beets and goat cheese.

08 of 17

Maple-Roasted Brussels Sprouts

Maple-Roasted Brussels Sprouts
© Lucy Schaeffer

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.

09 of 17

Swiss Chard and Leek Gratin

Swiss Chard and Leek Gratin
© Con Poulos

Michael Symon's impressive fall side combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

10 of 17

Squash Gratin with Poblanos and Cream

Squash Gratin with Poblanos & Cream
© Con Poulos

At Suzanne Goin and Caroline Styne's Tavern in Los Angeles, chef Julie Robles makes this vegetarian gratin in individual dishes with a topping of candied pepitas (pumpkin seeds). This version is for one big gratin garnished with plain toasted pumpkin seeds.

11 of 17

Turnip Casserole with Porcini Crumb Topping

Turnip Casserole with Porcini Crumb Topping
© ALEXANDRA ROWLEY

We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.

12 of 17

Beet-and-Apple Salad

Beet-and-Apple Salad
David Malosh

For his salad, chef George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.

13 of 17

Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts
© Tina Rupp

This hearty salad combines thyme-scented barley with pomegranate, apple, and pine nuts.

14 of 17

Creamy Mustard Greens with Fried Shallots

Creamy Mustard Greens with Fried Shallots

© John Kernick

Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.

15 of 17

Quinoa Salad with Sweet Potatoes and Apples

Quinoa Salad with Sweet Potatoes and Apples
© Christina Holmes

This delicious, nutritious quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table, and the leftovers of this veggie-packed side dish make a hearty lunch.

16 of 17

Roasted Beets with Pistachios, Herbs and Orange

Roasted Beets with Pistachios, Herbs and Orange
© Fredrika Stjärne

Beets are a no-brainer for plant-based 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.

17 of 17

Sweet Potato and Mushroom Salad

Sweet Potato and Mushroom Salad
© Chris Court

Combining savory miso with mustard and oil creates a delicious dressing that's especially good with these roasted sweet potatoes.

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