21 Fall Salad Recipes

Fall flavors come alive in this collection of 21 Fall Salad Recipes, where crisp textures and vibrant ingredients take center stage. Think tender roasted squash, crunchy apples, and toasted nuts, all tossed with zesty dressings that balance sweet and savory. Perfect for cozy gatherings or a quick weeknight meal, these salads are ready in just 45 minutes, making them as convenient as they are delicious.

Each recipe is a celebration of autumn’s bounty, blending earthy greens with warm spices and tangy accents. Whether you’re craving a hearty grain bowl or a light, refreshing mix, these salads offer endless variety and satisfaction. With just 20 minutes of prep, you’ll have a dish that’s as nourishing as it is beautiful, proving that salads can be the star of any fall table.

Fresh & Flavorful Fall Salad Ingredients

• 2 Roasted Sweet Potatoes (cubed and roasted until tender)
• 1 recipe Tahini Dressing (homemade or store-bought)
• 4 cups arugula (substitute with spinach or mixed greens if preferred)
• ⅓ cup crumbled feta cheese (goat cheese or blue cheese work too)
• 1 avocado, sliced (ripe but firm)
• Lemon wedge, for squeezing (adds a bright, tangy finish)
• 3 tablespoons toasted pepitas (pumpkin seeds, for crunch)
• Sea salt and freshly ground black pepper (to taste)

Step-by-Step Fall Salad Instructions

1. Prepare the Roasted Sweet Potatoes: Cube the sweet potatoes, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
2. Make the Tahini Dressing: Follow your preferred tahini dressing recipe or use a store-bought version. Set aside.
3. Assemble the Salad: On a large platter, spread the arugula evenly. Drizzle lightly with tahini dressing.
4. Add the Sweet Potatoes: Scatter the roasted sweet potatoes over the arugula.
5. Layer the Cheese and Avocado: Sprinkle the crumbled feta cheese over the salad, then arrange the avocado slices on top.
6. Squeeze Lemon Juice: Lightly squeeze a lemon wedge over the avocado slices for a fresh, zesty flavor.
7. Finish with Toppings: Drizzle more tahini dressing over the salad, then sprinkle with toasted pepitas.
8. Season and Serve: Season with sea salt and freshly ground black pepper to taste. Serve immediately and enjoy!

Perfect Pairings: Sauce and Topping Ideas

While the tahini dressing is a star, feel free to experiment with other dressings like a zesty lemon vinaigrette or a creamy avocado lime sauce. For toppings, try adding dried cranberries for a sweet touch or toasted walnuts for extra crunch. Customize to your taste!

Make It Your Own: Recipe Variations

Swap out arugula for spinach or kale if you prefer a heartier green. Not a fan of feta? Goat cheese or even a sprinkle of Parmesan would work beautifully. For a vegan twist, skip the cheese and add a handful of chickpeas for protein. The possibilities are endless!

Quick Tips for Time-Saving Success

Roast the sweet potatoes ahead of time and store them in the fridge for up to 3 days. You can also prep the tahini dressing in advance—it keeps well for up to a week. When you’re ready to eat, simply assemble and enjoy! Meal prep made easy.

Storage and Serving Suggestions

This salad is best enjoyed fresh, but if you have leftovers, store the components separately to keep the arugula crisp. Assemble just before serving. For a heartier meal, pair it with grilled chicken or a slice of crusty bread. Perfect for lunch or dinner!

Essential Equipment Guidance

A large baking sheet is key for roasting the sweet potatoes evenly. A good-quality salad spinner will help keep your arugula fresh and dry. Don’t forget a sharp knife for slicing the avocado—it makes all the difference! Tools that make cooking a breeze.

21 Fall Salad Recipes

Amy

Fall flavors come alive in this collection of 21 Fall Salad Recipes, where crisp textures and vibrant ingredients take center stage. Perfect for cozy gatherings or a quick weeknight meal, these salads are ready in just 45 minutes, making them as convenient as they are delicious.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 2 Roasted Sweet Potatoes
• 1 recipe Tahini Dressing
• 4 cups arugula
• ⅓ cup crumbled feta cheese
• 1 avocado, sliced
• Lemon wedge, for squeezing
• 3 tablespoons toasted pepitas
• Sea salt and freshly ground black pepper

Instructions

 

• Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.
• Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta.
• Top with the avocado slices and squeeze a little lemon juice over the avocado.
• Drizzle with more dressing and top with the pepitas.
• Season with salt and pepper to taste and serve.

Keyword autumn recipes, fall salads, healthy salads, hearty greens, seasonal ingredients

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