There’s something magical about fall salads. They taste like the season – crisp apples, roasted squash, and warm spices all mixed together in one quick bowl. These are the kinds of salads that come together fast but feel like you put in way more effort. Whether you’re meal-prepping, using up leftover roasted veggies, or just want something cozy but fresh, these 10 fall harvest salad ideas hit the spot.
1 | Roasted Sweet Potato & Cranberry Crunch
I first made this after accidentally roasting too many sweet potatoes for dinner. Instead of tossing them, I threw them into a bowl with arugula, dried cranberries, and a maple vinaigrette. It was unexpectedly perfect – sweet, tangy, and just a little toasty.
What You’ll Need:
- 1 cup roasted sweet potato cubes
- 2 cups arugula or baby spinach
- ¼ cup dried cranberries
- 2 tbsp crumbled goat cheese
- 1 tbsp pumpkin seeds
- 2 tbsp maple syrup vinaigrette
How To Make It:
- Warm your roasted sweet potatoes in a nonstick pan for 2 minutes.
- Add greens to a large wooden salad bowl.
- Toss in warm potatoes, cranberries, and goat cheese.
- Drizzle with vinaigrette and toss gently.
- Sprinkle pumpkin seeds on top just before serving.
- Eat immediately while it’s slightly warm — it’s the best texture combo.
2 | Apple, Cheddar & Walnut Toss Fall Harvest Salad
My mom used to make something like this every fall after apple picking. She’d slice up a bunch of Honeycrisps, toss them with sharp cheddar cubes, and mix in walnuts. It’s the ultimate sweet-salty salad that makes you feel like you’re eating autumn in one bite.
What You’ll Need:
- 1 crisp apple, thinly sliced
- ½ cup cubed sharp cheddar
- ¼ cup chopped walnuts
- 2 cups butter lettuce or romaine
- 2 tbsp honey mustard dressing
How To Make It:
- Add lettuce to your serving bowl.
- Layer in the apple slices and cheddar cubes.
- Toast walnuts in a small skillet for 2 minutes to bring out the flavor.
- Sprinkle them on top while still warm.
- Drizzle honey mustard dressing over everything.
- Toss gently so the cheese doesn’t crumble.
3 | Warm Pear & Spinach Salad with Pecans Fall Harvest Salad
My friend Emma made this once for brunch, and it was so good that everyone ignored the waffles. The pears get just a little caramelized in the pan, and the balsamic glaze brings everything together. It’s fancy looking but super easy.
What You’ll Need:
- 1 ripe pear, sliced
- 2 cups baby spinach
- ¼ cup toasted pecans
- 1 tbsp crumbled blue cheese
- 1 tbsp olive oil
- Balsamic glaze to drizzle
How To Make It:
- Heat olive oil in a skillet and sear pear slices for 2 minutes per side.
- Add spinach to a bowl and top with warm pears.
- Sprinkle pecans and blue cheese on top.
- Drizzle balsamic glaze in a zigzag (looks cute, too).
- Serve immediately while pears are warm.
- If you want extra flavor, sprinkle a tiny pinch of sea salt.
4 | Maple Dijon Kale Salad
I saw this one at a roadside farm stand café last fall — the kind with handwritten menus and mismatched bowls. It was kale, apples, and a maple Dijon dressing that honestly made me like kale again.
What You’ll Need:
- 2 cups chopped kale
- 1 small apple, chopped
- ¼ cup shredded carrots
- 2 tbsp roasted sunflower seeds
- 2 tbsp maple Dijon dressing
How To Make It:
- Massage kale with a few drops of olive oil for 30 seconds to soften it.
- Add apple and carrots to the bowl.
- Toss everything with the maple Dijon dressing.
- Sprinkle sunflower seeds on top for crunch.
- Chill for 5 minutes if you like it cold.
- Serve in your favorite rustic bowl — presentation totally matters.
5 | Butternut & Feta Harvest Bowl
My friend Sarah swears this is her “lazy fancy salad.” She uses pre-roasted butternut squash cubes from the fridge section and pairs them with feta and quinoa. It’s one of those salads that keeps you full but still feels light.
What You’ll Need:
- 1 cup roasted butternut squash
- ½ cup cooked quinoa
- 2 tbsp crumbled feta
- 2 cups mixed greens
- 1 tbsp olive oil + 1 tsp lemon juice
How To Make It:
- Add quinoa and squash to a bowl while still warm.
- Toss in greens and drizzle olive oil and lemon juice.
- Mix lightly to combine.
- Add feta on top just before serving.
- Finish with a sprinkle of cracked pepper.
- Eat warm or cold — both work perfectly.
6 | Caramelized Onion & Apple Arugula Salad
I saw this at a roadside market café in Vermont, and they served it with warm onions over crisp greens. I recreated it at home and now it’s a go-to. The onions add a savory sweetness that makes this salad taste like comfort food.
What You’ll Need:
- ½ sweet onion, thinly sliced
- 1 apple, sliced
- 2 cups arugula
- 1 tbsp olive oil
- 2 tbsp balsamic dressing
How To Make It:
- Sauté onions in olive oil until caramelized (about 6 minutes).
- Layer arugula and apple slices in a bowl.
- Add warm onions on top.
- Drizzle balsamic dressing right before serving.
- Toss once or twice to coat.
- Serve with crusty bread if you want to make it dinner-worthy.
7 | Cranberry Pecan Slaw Fall Harvest Salad
My mom made this one year for Thanksgiving and everyone ignored the turkey. It’s tangy, crunchy, and perfectly sweet. Bonus — it holds up well in the fridge for a day or two.
What You’ll Need:
- 2 cups shredded cabbage
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- 2 tbsp mayonnaise
- 1 tsp honey
- 1 tsp apple cider vinegar
How To Make It:
- Mix mayo, honey, and vinegar in a small bowl.
- In a larger bowl, add cabbage, cranberries, and pecans.
- Pour dressing over and toss until coated.
- Chill for at least 10 minutes.
- Give it one more stir before serving.
- Sprinkle a little salt if it needs balance.
8 | Roasted Beet & Goat Cheese Mix
My friend Tom made this fall harvest salad for a fall picnic, and everyone asked for the recipe. It’s vibrant, earthy, and tastes like something from a restaurant, even though it takes ten minutes.
What You’ll Need:
- 1 cup pre-cooked beets, sliced
- 2 cups baby greens
- 2 tbsp goat cheese
- 1 tbsp pistachios
- 1 tbsp honey balsamic dressing
How To Make It:
- Slice beets and add them to a bowl of greens.
- Crumble goat cheese over the top.
- Sprinkle pistachios.
- Drizzle with honey balsamic dressing.
- Toss gently.
- Serve chilled or at room temperature.
9 | Pumpkin & Chickpea Power Fall Harvest Salad
I saw this fall harvest salad in a café near a hiking trail, and it was surprisingly hearty. The chickpeas add protein, and the pumpkin gives it that cozy fall twist.
What You’ll Need:
- 1 cup roasted pumpkin cubes
- ½ cup canned chickpeas (rinsed)
- 2 cups mixed greens
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tbsp seeds (like chia or sesame)
How To Make It:
- Warm pumpkin and chickpeas together in a pan.
- Add greens to a serving bowl.
- Toss in the warm mix.
- Drizzle olive oil and lemon juice.
- Sprinkle seeds for crunch.
- Add a pinch of salt and serve immediately.
10 | Fig & Walnut Goat Cheese Salad
My friend Lily served this at a fall dinner and said she threw this fall harvest salad together in “under 10 minutes.” I didn’t believe her until I made it myself. The combo of figs and goat cheese feels luxurious – perfect for a last-minute dinner party.
What You’ll Need:
- 4 figs, quartered
- 2 cups mixed greens
- ¼ cup crumbled goat cheese
- 2 tbsp chopped walnuts
- 2 tbsp balsamic vinaigrette
How To Make It:
- Add greens to a bowl.
- Layer figs, goat cheese, and walnuts on top.
- Drizzle vinaigrette evenly.
- Toss once for light coating.
- Serve immediately — figs bruise easily.
- Pair with a glass of chilled white wine and call it dinner.
