15 Best Fall Vegetable Salad Recipe Ideas

Fall vegetables bring earthy flavors, cozy colors, and hearty textures that turn a simple salad into a satisfying dish. Think roasted squash, sweet potatoes, beets, and Brussels sprouts—these veggies add warmth and nutrition to the plate while still keeping things fresh and light.

Whether you’re hosting a holiday gathering or just want something seasonal for dinner, these fall vegetable salads highlight the best the season has to offer.

1. Roasted Sweet Potato and Kale Salad

Roasted sweet potatoes mixed with massaged kale, dried cranberries, and toasted pecans. A maple Dijon dressing adds the perfect sweet-savory balance.

Nutrition per serving:

1. Calories: 320
2. Protein: 8g
3. Carbs: 36g
4. Fat: 16g
5. Fiber: 7g

Get the Roasted Sweet Potato and Kale Salad recipe.

2. Brussels Sprouts and Apple Salad

Shredded Brussels sprouts tossed with crisp apples, walnuts, and parmesan. A lemon vinaigrette keeps it bright and crunchy.

Nutrition per serving:

1. Calories: 290
2. Protein: 7g
3. Carbs: 28g
4. Fat: 17g
5. Fiber: 6g

Get the Brussels Sprouts and Apple Salad recipe.

3. Beet and Carrot Salad

Roasted beets and carrots layered with arugula, goat cheese, and pumpkin seeds. The earthy veggies shine with a light balsamic dressing.

Nutrition per serving:

1. Calories: 310
2. Protein: 6g
3. Carbs: 30g
4. Fat: 17g
5. Fiber: 6g

Get the Beet and Carrot Salad recipe.

4. Pumpkin and Spinach Salad

Roasted pumpkin cubes tossed with fresh spinach, caramelized onions, and gorgonzola. A drizzle of honey-balsamic adds a sweet finish.

Nutrition per serving:

1. Calories: 300
2. Protein: 8g
3. Carbs: 26g
4. Fat: 18g
5. Fiber: 5g

Get the Pumpkin and Spinach Salad recipe.

5. Cauliflower and Chickpea Salad

Roasted cauliflower and crispy chickpeas tossed with tahini dressing and fresh parsley. It’s hearty, filling, and perfect for a plant-based fall dish.

Nutrition per serving:

1. Calories: 340
2. Protein: 11g
3. Carbs: 32g
4. Fat: 17g
5. Fiber: 8g

Get the Cauliflower and Chickpea Salad recipe.

6. Butternut Squash and Pomegranate Salad

Roasted butternut squash tossed with baby arugula, pomegranate arils, and feta. A maple vinaigrette adds a festive seasonal touch.

Nutrition per serving:

1. Calories: 310
2. Protein: 7g
3. Carbs: 30g
4. Fat: 17g
5. Fiber: 6g

Get the Butternut Squash and Pomegranate Salad recipe.

7. Carrot and Parsnip Salad

Roasted carrots and parsnips layered over mixed greens with sunflower seeds and goat cheese. A honey-mustard dressing makes this cozy and bright.

Nutrition per serving:

1. Calories: 280
2. Protein: 6g
3. Carbs: 29g
4. Fat: 15g
5. Fiber: 6g

Get the Carrot and Parsnip Salad recipe.

8. Roasted Root Vegetable Salad

A mix of beets, carrots, and sweet potatoes roasted together and served over greens. A garlic herb vinaigrette ties it all together.

Nutrition per serving:

1. Calories: 350
2. Protein: 8g
3. Carbs: 38g
4. Fat: 16g
5. Fiber: 8g

Get the Roasted Root Vegetable Salad recipe.

9. Broccoli and Cranberry Salad

Steamed broccoli florets tossed with dried cranberries, almonds, and red onion. A light yogurt dressing keeps it creamy but refreshing.

Nutrition per serving:

1. Calories: 270
2. Protein: 9g
3. Carbs: 25g
4. Fat: 15g
5. Fiber: 5g

Get the Broccoli and Cranberry Salad recipe.

10. Cabbage and Beet Slaw

Shredded red cabbage and beets tossed with apple cider vinegar, olive oil, and parsley. It’s crunchy, tangy, and perfect for fall.

Nutrition per serving:

1. Calories: 230
2. Protein: 4g
3. Carbs: 20g
4. Fat: 13g
5. Fiber: 5g

Get the Cabbage and Beet Slaw recipe.

11. Roasted Brussels Sprouts and Sweet Potato Salad

Brussels sprouts roasted with sweet potatoes, tossed with dried cherries and pecans. A maple-balsamic glaze makes it cozy and festive.

Nutrition per serving:

1. Calories: 330
2. Protein: 7g
3. Carbs: 35g
4. Fat: 17g
5. Fiber: 7g

Get the Roasted Brussels Sprouts and Sweet Potato Salad recipe.

12. Kale and Roasted Squash Salad

Massaged kale paired with roasted acorn squash, pepitas, and goat cheese. A citrus vinaigrette brightens the hearty greens.

Nutrition per serving:

1. Calories: 320
2. Protein: 8g
3. Carbs: 28g
4. Fat: 18g
5. Fiber: 6g

Get the Kale and Roasted Squash Salad recipe.

13. Warm Roasted Cauliflower Salad

Cauliflower roasted with garlic and paprika, then served warm over arugula with tahini drizzle. It’s savory, nutty, and comforting.

Nutrition per serving:

1. Calories: 300
2. Protein: 8g
3. Carbs: 24g
4. Fat: 18g
5. Fiber: 6g

Get the Warm Roasted Cauliflower Salad recipe.

14. Parsnip and Beet Salad

Roasted parsnips and beets with spinach, walnuts, and blue cheese. A drizzle of balsamic glaze ties the earthy flavors together.

Nutrition per serving:

1. Calories: 310
2. Protein: 7g
3. Carbs: 28g
4. Fat: 17g
5. Fiber: 6g

Get the Parsnip and Beet Salad recipe.

15. Fall Harvest Grain Salad

A mix of roasted fall veggies (butternut squash, carrots, beets) with farro or quinoa. Tossed with dried cranberries and pumpkin seeds for texture.

Nutrition per serving:

1. Calories: 370
2. Protein: 11g
3. Carbs: 42g
4. Fat: 16g
5. Fiber: 8g

Get the Fall Harvest Grain Salad recipe.