17 Tasty Fall Harvest Salad Recipes

Fall salads bring together the best of the season—crisp apples, roasted squash, sweet cranberries, hearty greens, and crunchy nuts. They’re colorful, full of texture, and loaded with comforting flavors while still feeling fresh.

These fall harvest salad recipes are perfect for Thanksgiving, potlucks, or weeknight dinners when you want something hearty but not heavy.

Whether you’re using kale, arugula, or spinach as your base, these salads prove that fall food doesn’t have to be all casseroles and soup—sometimes, a well-built salad steals the show.

1. Apple Walnut Spinach Salad

I toss fresh baby spinach with thin-sliced apples, candied walnuts, and crumbled goat cheese, then finish with a maple-Dijon vinaigrette. It’s sweet, crisp, and always crowd-pleasing.

Nutrition per serving:

1. Calories: 280
2. Protein: 6g
3. Carbs: 20g
4. Fat: 20g
5. Fiber: 3g

Get the Apple Walnut Spinach Salad recipe.

2. Roasted Butternut Squash and Kale Salad

Roasted butternut cubes meet tender kale, dried cranberries, pumpkin seeds, and a tangy apple cider vinaigrette. I massage the kale first to soften it up—it’s a hearty fall favorite.

Nutrition per serving:

1. Calories: 320
2. Protein: 7g
3. Carbs: 30g
4. Fat: 18g
5. Fiber: 5g

Get the roasted butternut squash and kale salad recipe.

3. Harvest Farro Salad with Apples and Pecans

I love the chewiness of farro paired with crisp apples, toasted pecans, and dried cherries. Tossed with arugula and a cinnamon-spiced vinaigrette, it tastes like fall in every bite.

Nutrition per serving:

1. Calories: 350
2. Protein: 8g
3. Carbs: 38g
4. Fat: 17g
5. Fiber: 5g

Get the Harvest Farro Salad with Apples and Pecans recipe.

4. Warm Roasted Sweet Potato Salad

I roast sweet potatoes and red onion, then toss them warm with spinach, feta, and pecans. A honey-balsamic dressing pulls it all together—it’s cozy and nourishing.

Nutrition per serving:

1. Calories: 330
2. Protein: 7g
3. Carbs: 28g
4. Fat: 20g
5. Fiber: 4g

Get the Warm Roasted Sweet Potato Salad recipe.

5. Shaved Brussels Sprout and Apple Salad

Raw shredded Brussels sprouts, thin-sliced apples, and toasted almonds come together with a creamy Dijon dressing. It’s crisp, tangy, and perfect for make-ahead lunches.

Nutrition per serving:

1. Calories: 240
2. Protein: 5g
3. Carbs: 18g
4. Fat: 16g
5. Fiber: 4g

Get the Shaved Brussels Sprout and Apple Salad recipe.

6. Pear and Pecan Arugula Salad

I slice ripe pears and toss them with peppery arugula, candied pecans, and crumbled blue cheese. A light honey vinaigrette ties everything together for a fancy-feeling but easy salad.

Nutrition per serving:

1. Calories: 270
2. Protein: 5g
3. Carbs: 22g
4. Fat: 19g
5. Fiber: 4g

Get the Pear and Pecan Arugula Salad recipe.

7. Maple Roasted Carrot Salad

Roasted carrots glazed with maple syrup and olive oil, served over mixed greens with pumpkin seeds and goat cheese. I like to serve this one warm or at room temperature.

Nutrition per serving:

1. Calories: 260
2. Protein: 5g
3. Carbs: 21g
4. Fat: 17g
5. Fiber: 4g

Get the Maple Roasted Carrot Salad recipe.

8. Autumn Chopped Salad with Bacon and Apples

Chopped romaine mixed with apples, bacon, dried cranberries, cheddar cheese, and a creamy poppy seed dressing. It’s sweet, salty, and crunchy—always a hit at potlucks.

Nutrition per serving:

1. Calories: 340
2. Protein: 10g
3. Carbs: 25g
4. Fat: 22g
5. Fiber: 3g

Get the Autumn Chopped Salad with Bacon and Apples recipe.

9. Roasted Beet and Goat Cheese Salad

I roast beets until tender and pair them with goat cheese, walnuts, and baby greens. The earthy-sweet beets with tangy cheese make this a fall staple in my kitchen.

Nutrition per serving:

1. Calories: 300
2. Protein: 7g
3. Carbs: 22g
4. Fat: 20g
5. Fiber: 4g

Get the Roasted Beet and Goat Cheese Salad recipe.

10. Wild Rice Fall Salad

Cooked wild rice, roasted butternut squash, dried cranberries, and spinach tossed in a maple-cider vinaigrette. It’s hearty and wholesome, perfect for serving as a main or side.

Nutrition per serving:

1. Calories: 320
2. Protein: 9g
3. Carbs: 36g
4. Fat: 14g
5. Fiber: 4g

Get the Wild Rice Fall Salad recipe.

11. Pumpkin Quinoa Salad

I cube and roast fresh pumpkin (or use squash), then mix it with quinoa, kale, red onion, and cranberries. The cinnamon dressing adds a cozy fall touch.

Nutrition per serving:

1. Calories: 310
2. Protein: 8g
3. Carbs: 34g
4. Fat: 14g
5. Fiber: 5g

Get the pumpkin quinoa salad recipe.

12. Apple Cranberry Broccoli Salad

Chopped broccoli florets tossed with chopped apples, cranberries, sunflower seeds, and a creamy yogurt dressing. It’s crunchy, colorful, and great for meal prep.

Nutrition per serving:

1. Calories: 280
2. Protein: 6g
3. Carbs: 24g
4. Fat: 18g
5. Fiber: 4g

Get the Apple Cranberry Broccoli Salad recipe.

13. Sweet Potato and Black Bean Salad

I roast sweet potato cubes and toss with black beans, corn, and a cumin-lime vinaigrette. Served over greens or on its own, it’s hearty and balanced.

Nutrition per serving:

1. Calories: 340
2. Protein: 9g
3. Carbs: 36g
4. Fat: 17g
5. Fiber: 6g

Get the Sweet Potato and Black Bean Salad recipe.

14. Fig and Arugula Salad

Fresh figs sliced over arugula with crumbled goat cheese and a balsamic reduction—it’s sweet and savory, elegant but super easy to pull together in 10 minutes.

Nutrition per serving:

1. Calories: 260
2. Protein: 5g
3. Carbs: 18g
4. Fat: 19g
5. Fiber: 3g

Get the fig and arugula salad recipe.

15. Roasted Cauliflower Harvest Salad

Golden roasted cauliflower tossed with raisins, toasted almonds, spinach, and a lemon-tahini dressing. This one’s hearty, earthy, and always a little unexpected.

Nutrition per serving:

1. Calories: 290
2. Protein: 6g
3. Carbs: 22g
4. Fat: 18g
5. Fiber: 5g

Get the Roasted Cauliflower Harvest Salad recipe.

16. Kale and Roasted Chickpea Salad

Massaged kale with crispy roasted chickpeas, shredded carrots, and a lemony garlic dressing. It’s full of crunch, fiber, and flavor—one of my favorite meatless fall lunches.

Nutrition per serving:

1. Calories: 270
2. Protein: 8g
3. Carbs: 22g
4. Fat: 16g
5. Fiber: 6g

Get the Kale and Roasted Chickpea Salad recipe.

17. Cranberry Walnut Goat Cheese Salad

Mixed greens topped with dried cranberries, toasted walnuts, goat cheese, and a simple balsamic vinaigrette. It’s easy, festive, and works well with any fall dinner.

Nutrition per serving:

1. Calories: 280
2. Protein: 6g
3. Carbs: 20g
4. Fat: 20g
5. Fiber: 3g

Get the Cranberry Walnut Goat Cheese Salad recipe.