Now that summer is over, fall desserts, soups, and hot meals are taking over our mealtime schedules. As much as we love these comfort foods, a little balance is always good. Indeed, salads are full of all the great produce fall has to offer. Summer was all about pasta and potato salad, and fall is a time to get back to salad basics. Check out our fall salad recipes for ideas—trust us, they’ll have you eating greens this fall.
There are many ways to transform a salad into fall. Salads are vegetables first, so the main change is to fill them with all the bounty fruit. We’re still using summer greens, like arugula and spinach (available year-round for greenhouses), but we’re also introducing heartier kale and Brussels sprouts.
Try Lolita Kale Salad or Shredded Brussels Sprouts for relatively easy options, or Parmesan Brussels Sprout Salad for slightly more elaborate recipes. Once you’ve chosen your green base, try adding a variety of raw and roasted vegetables to your salad. We like to save fruits like raw apples and pears and vegetables like sweet potatoes or delicate squash for our salads, but play around with your favorite textures and flavors.
The ultimate key to making the best fall salads is adding grains to your greens. You can add rice, like in tomato fried rice salad, quinoa, like in roasted squash, dried cranberry and pecan quinoa salad, or whole nut farro, like in farro salad with arugula. Then you can serve these salads hot or cold (making them perfect for fall weather that the mind can’t make up). You know what goes well with a salad? Soup! So think about the autumn soup to find the idea of association.
Sweet potato salad
This sweet potato salad is the perfect way to lighten up a fall dinner or even your main fall meal. And there are many reasons why, after all, what is better than home potatoes? Sweet potatoes, of course! It’s packed with everything we love to pair with sweet potatoes: feta, dried cranberries and red onion pair really well with the earthy sweetness of the orange superfood. We could not do without.
Autumn Salad with Roasted Mushrooms and Radicchio
This incomparable fall side dish combines the rich flavor of mushrooms, the tartness of fresh radicchio, and the sweetness of balsamic. It’s fun to watch, so don’t hesitate to experiment and experiment with flavors.
Basic Greek Salad
Enjoy this best tasting blend from the comfort of your home. Loaded with feta, olives, tomatoes, and cucumbers, this easy-to-make salad is super satisfying. Let yourself be transported to the Greek Islands, who truly know what’s good in life, just like Italians and their delicious desserts.
Cabbage salad with roasted seeds
No, this crunchy, easy-to-prepare salad isn’t just for summer meals. It’s actually best in the fall, when sprouts are in season and can be enjoyed straight from the garden.
Autumn Salad with White Beans and Broccoli
This easy-to-prepare vegetarian salad gets its flavor from lemon juice, capers, pepper and honey. It’s best to prepare it in advance and give the flavors time to marinate in the refrigerator.
Chopped Brussels Sprouts Salad
Serve this salad to the family and you’ll have a fall classic on your hands. Chopped apples, hazelnuts, and pecorino cheese make this a delicious, yet healthy option for a heavy fall dinner.
Autumn salad with green vegetables and citrus fruits
Rosemary and Parmesan croutons give this simple salad exceptional flavor and crunch. Hearty greens, oranges, and a homemade citrus vinaigrette make this salad perfect for those late winter days.
Chopped winter salad
We’re sure there’s no better salad on your fall menu than one packed with cool-season vegetables. These include beets, cauliflower, cucumbers, etc.