5 Fresh Fall Salad Recipes You’ll Crave All Season Long

Fall salads deserve main-character energy. We’re talking crisp apples, toasty squash, nutty grains, and creamy cheeses all tossed with bright dressings that wake up your taste buds. These five recipes are the sweet spot: cozy, crunchy, and wildly satisfying—without feeling heavy.

They’re perfect for weeknights, potlucks, or your “I just want something delicious and not boring” mood. Ready to upgrade your autumn bowl game? Let’s do it.

1. Maple-Roasted Butternut & Farro Salad With Crispy Sage

This is the salad that converts “I don’t like salad” people. It’s earthy, a little sweet, and super comforting thanks to roasted squash and chewy farro. The crispy sage is a tiny effort, big payoff situation.

Ingredients:

• 1 small butternut squash, peeled and cubed (about 4 cups)
• 2 tablespoons olive oil, divided
• 1 tablespoon pure maple syrup
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup uncooked farro, rinsed
• 3 cups low-sodium vegetable broth (or water)
• 1 small red onion, thinly sliced
• 1/3 cup toasted pecans, roughly chopped
• 1/4 cup dried cranberries
• 1/3 cup crumbled feta (or goat cheese)
• 8–10 fresh sage leaves
• 1 tablespoon butter (or more olive oil)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 425°F. Toss the squash with 1 tablespoon olive oil, maple syrup, salt, and pepper. Spread on a parchment-lined sheet pan and roast 22–28 minutes, flipping once, until caramelized and tender.
2. Meanwhile, cook the farro: bring broth to a boil, add farro, reduce to a simmer, and cook 20–25 minutes until chewy. Drain any excess liquid.
3. Heat a small skillet over medium. Add butter and remaining 1 tablespoon olive oil. Fry sage leaves for 30–45 seconds until crisp. Transfer to a paper towel; sprinkle with a pinch of salt. Add red onion to the pan and sauté 2–3 minutes just to soften.
4. Whisk the dressing ingredients in a large bowl until emulsified.
5. Add warm farro, roasted squash, softened onions, pecans, and cranberries to the bowl. Toss gently with the dressing. Top with feta and crumble the crispy sage over everything.

Serve warm or room temp—it’s dreamy either way. Swap pecans for walnuts, or add shredded rotisserie chicken for protein. Pro tip: roast extra squash on Sunday and you’re halfway to a second salad midweek.

2. Shaved Brussels Sprouts Caesar With Garlicky Sourdough Crumbs

Think Caesar, but crunchier and cozier. Raw shaved Brussels sprouts soak up a creamy, tangy dressing and play so well with crunchy, garlicky breadcrumbs. It’s a potluck star and a solid make-ahead lunch.

Ingredients:

• 1 pound Brussels sprouts, trimmed
• 1 small head lacinato kale (optional), ribs removed, finely shredded
• 1/2 cup finely grated Parmesan, plus more for topping
• 1 lemon, zested

Garlicky Sourdough Crumbs:

• 1 1/2 cups day-old sourdough, torn into small bits (or panko)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large garlic clove, grated
• Pinch of salt

Caesar-Style Dressing:

• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice, plus more to taste
• 1 small garlic clove, grated
• 2 tablespoons finely grated Parmesan
• 1–2 tablespoons water to thin
• Salt and black pepper, to taste

Instructions:

1. Make crumbs: warm olive oil and butter in a skillet over medium. Add bread, garlic, and a pinch of salt. Stir until golden and crisp, 4–6 minutes. Cool.
2. Shave Brussels: use a mandoline or slice thinly with a sharp knife. Add to a large bowl with shredded kale (if using).
3. Whisk dressing until smooth, thinning with water to a pourable consistency. Season to taste.
4. Toss sprouts and kale with dressing, lemon zest, and 1/2 cup Parmesan until well-coated. Let sit 5–10 minutes to soften slightly.
5. Top with garlicky crumbs and extra Parmesan. Crack on black pepper like you mean it.

Add crispy bacon or roasted chickpeas for extra oomph. Not into anchovies? Worcestershire brings enough umami, but you can add 1 mashed anchovy for classic vibes—trust me, it’s worth it.

3. Honeycrisp Apple, Cheddar & Candied Walnut Chopped Salad

Sweet, salty, crunchy—this one is dangerously snackable. It’s basically the best cheese board turned into a salad, with juicy apples and a zippy shallot dressing. Great with roasted pork, chili night, or just you + a fork.

Ingredients:

• 1 large Honeycrisp apple, cored and diced
• 6 cups mixed greens (romaine + baby arugula works great)
• 1 cup thinly sliced celery
• 1/2 small red onion or 1 shallot, thinly sliced
• 3 ounces sharp white cheddar, cut into small cubes
• 1/3 cup dried cherries (or cranberries)

Candied Walnuts:

• 1 cup walnut halves
• 2 tablespoons sugar
• 1 tablespoon maple syrup
• Pinch of cinnamon
• Pinch of salt

Shallot Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon finely minced shallot
• Salt and pepper, to taste

Instructions:

1. Make candied walnuts: heat a nonstick skillet over medium. Add walnuts, sugar, maple, cinnamon, and salt. Cook, stirring, 3–4 minutes until glossy and coated. Spread on parchment to cool, then chop.
2. Whisk vinaigrette until emulsified. Taste and adjust salt, pepper, and sweetness.
3. In a large bowl, combine greens, celery, onion/shallot, apple, cheddar, and dried cherries. Toss with dressing until lightly coated.
4. Top with chopped candied walnuts and serve immediately.

Swap cheddar for blue cheese if you like funk. If you’re packing lunch, toss everything except the apples and nuts; add those just before eating so the crunch stays perfect.

4. Warm Wild Rice & Roasted Mushroom Salad With Thyme-Sherry Dressing

Hearty enough to be dinner, but still light. Meaty roasted mushrooms and nutty wild rice bring depth, while a bright sherry-thyme dressing keeps it lively. It’s excellent for vegetarians and pairs beautifully with roast chicken if you want to bulk it up.

Ingredients:

• 1 cup uncooked wild rice blend, rinsed
• 3 cups water or vegetable broth
• 12 ounces mixed mushrooms (cremini, shiitake, oyster), torn or sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon kosher salt, plus more to taste
• Black pepper, to taste
• 3 cups baby spinach
• 1/3 cup toasted pumpkin seeds (pepitas)
• 1/4 cup shaved Parmesan (optional)

Thyme-Sherry Dressing:

• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, grated
• 1 teaspoon fresh thyme, chopped
• Salt and black pepper, to taste

Instructions:

1. Cook rice according to package directions with water or broth until tender and fluffy, 40–45 minutes. Drain excess liquid if needed.
2. Preheat the oven to 425°F. Toss mushrooms with olive oil, thyme, salt, and pepper. Roast on a sheet pan 15–20 minutes until browned at the edges.
3. Whisk the dressing in a large bowl.
4. Add warm rice and roasted mushrooms to the bowl and toss so they soak up the dressing. Fold in spinach until just wilted.
5. Top with pepitas and shaved Parmesan. Taste and adjust salt and vinegar for brightness.

Try a splash of balsamic for extra depth or add roasted delicata squash if you’re feeling fancy. Leftovers reheat nicely—seriously, it’s one of those rare salads that improves overnight.

5. Pear, Prosciutto & Arugula Salad With Brown Butter Balsamic

This one is pure dinner-party energy with weeknight effort. Peppery arugula, silky prosciutto, and juicy pears get draped in a nutty brown butter balsamic that tastes like you bought it from a chic bistro. It’s fast, dramatic, and so good.

Ingredients:

• 5 cups baby arugula
• 2 ripe but firm pears (Bosc or Anjou), thinly sliced
• 4–6 slices prosciutto, torn
• 1/3 cup toasted hazelnuts, chopped (or almonds)
• 1/3 cup shaved Parmesan

Brown Butter Balsamic Dressing:

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Pinch of kosher salt
• Black pepper, to taste

Instructions:

1. Brown the butter: in a small saucepan over medium heat, melt butter and cook, swirling, until it foams and the milk solids turn golden and smell nutty, 3–5 minutes. Remove from heat and whisk in olive oil, balsamic, honey, Dijon, salt, and pepper.
2. Add arugula to a large bowl. Drizzle on warm dressing and toss to coat.
3. Layer in pear slices, prosciutto, hazelnuts, and Parmesan. Toss gently once more or leave artfully arranged—your call.

For a meat-free version, skip prosciutto and add roasted beets or avocado. If the pears are super sweet, add a squeeze of lemon to balance. Serve with crusty bread and a glass of something bubbly—trust me, chef’s kiss.

Make-Ahead Tips & Swaps

• Prep Smart: Cook grains and roast veg up to 4 days ahead. Keep dressings in jars for quick shake-and-serve moments.
• Texture Rules: Add crunchy elements (nuts, crumbs) at the end so they stay crisp.
• Greens Guide: Sturdier greens (kale, sprouts) love a rest in dressing. Delicate greens (arugula, spring mixes) prefer a last-minute toss.
• Protein Boosts: Add roasted chicken, seared salmon, crispy tofu, or lentils to make any salad dinner-worthy.

These 5 fresh fall salad recipes hit every craving: warm, crunchy, sweet, savory, and seriously satisfying. Pick one for tonight, batch another for lunches, and let your crisper drawer live its best life. Your future self will be very pleased.