13 Fall Salads So Cozy and Colorful You Will Actually Crave Salad This Season

When the air turns cool, most of us reach for soup and forget about salad. That is a mistake, because fall salads are some of the best of the whole year. Think roasted squash still warm from the oven, crisp apples, sweet figs, crunchy nuts and jewel bright pomegranate seeds. These fall salads are hearty enough to feel like a real meal, and pretty enough for a holiday table. Want even more ideas? Try our filling salads that actually keep you full. Grab a big bowl and let us make salad cozy again..

Harvest Salad With Roasted Squash and Apples, the Queen of Fall Salads

If you only make one of these fall salads, start here. Sweet roasted butternut squash, crisp apple slices, toasted pecans and dried cranberries sit on a bed of mixed greens, with crumbles of goat cheese melting into the warm squash. A maple cider dressing ties it all together. It tastes like a walk through an orchard on a sunny October day. Would you serve this as a side or eat the whole bowl as dinner?

You will need: 4 cups mixed greens, 2 cups butternut squash cubes, 1 apple thinly sliced, 1/3 cup pecans, 1/4 cup dried cranberries, 2 oz goat cheese, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, salt and pepper.

How to make it: 1. Toss the squash with 1 tablespoon oil and salt, then roast at 425F for 25 minutes. 2. Toast the pecans in a dry pan for 3 minutes. 3. Whisk the rest of the oil with vinegar, maple and mustard. 4. Pile the greens on a platter, add the squash, apple, pecans, cranberries and goat cheese. 5. Drizzle with dressing and serve right away.

Roasted Butternut Squash and Arugula, One of the Easiest Fall Salads

Peppery arugula and soft, caramelized butternut squash are a perfect match. The squash brings sweetness, the arugula brings a little bite, and a handful of toasted pumpkin seeds adds crunch. A squeeze of lemon and a drizzle of good olive oil is all the dressing you need. It comes together while the oven does most of the work, so it is great for busy weeknights.

You will need: 4 cups arugula, 3 cups butternut squash cubes, 2 tablespoons pumpkin seeds, 2 tablespoons dried cranberries, 3 tablespoons olive oil, juice of 1/2 lemon, shaved Parmesan, salt and pepper.

How to make it: 1. Roast the squash with 1 tablespoon oil and salt at 425F for 25 minutes. 2. Let it cool for 5 minutes. 3. Toss the arugula with the rest of the oil, lemon juice, salt and pepper. 4. Top with squash, pumpkin seeds, cranberries and Parmesan.

Roasted Sweet Potato Salad With Red Onion

This warm sweet potato salad is the kind of side dish that steals the show. Golden roasted sweet potato cubes get tossed with thin red onion, fresh greens and a tangy lime and honey dressing. The edges of the potatoes turn crisp and almost candy like. Like many fall salads, it is just as good the next day, so make a double batch for lunches.

You will need: 2 large sweet potatoes cubed, 1/2 red onion thinly sliced, 3 cups mixed greens, 1/4 cup chopped cilantro or parsley, 3 tablespoons olive oil, juice of 1 lime, 1 teaspoon honey, 1/2 teaspoon smoked paprika, salt.

How to make it: 1. Toss the sweet potatoes with 1 tablespoon oil, paprika and salt. 2. Roast at 425F for 25 to 30 minutes, flipping once. 3. Whisk the rest of the oil with lime juice and honey. 4. Toss the warm potatoes with onion, greens, herbs and dressing.

Beet, Orange and Walnut Salad

Earthy beets and juicy orange slices are a classic pair, and they look stunning together on a plate. Add salty feta and toasted walnuts and every bite has something sweet, something creamy and something crunchy. You can roast your own beets or use the cooked ones from the produce aisle to save time. Be honest, are you team beets or still not sure about them?

You will need: 3 cooked beets sliced, 2 oranges peeled and sliced, 4 cups baby greens, 1/3 cup walnuts, 1/4 cup crumbled feta, 2 tablespoons olive oil, 1 tablespoon orange juice, 1 teaspoon red wine vinegar, salt and pepper.

How to make it: 1. Toast the walnuts in a dry pan for 3 to 4 minutes. 2. Whisk the oil, orange juice, vinegar, salt and pepper. 3. Arrange the greens, beets and orange slices on a platter. 4. Scatter feta and walnuts on top and drizzle with the dressing.

Apple, Cranberry and Spinach Fall Salads in Minutes

When you need a side dish in ten minutes flat, this one saves the day. Tender baby spinach, crisp apple slices, dried cranberries and thin radish rounds are tossed in a simple poppy seed dressing. It is light, fresh and sweet, which makes it a great partner for rich fall dinners like roast chicken or pork chops. Kids usually like it too, thanks to the fruit.

You will need: 5 cups baby spinach, 1 crisp apple thinly sliced, 4 radishes sliced, 1/4 cup dried cranberries, 1/4 cup sliced almonds, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon poppy seeds, salt.

How to make it: 1. Whisk the oil, vinegar, honey, poppy seeds and a pinch of salt. 2. Slice the apple just before serving so it stays bright. 3. Toss the spinach, apple, radishes and cranberries with the dressing. 4. Top with almonds and serve.

Warm Brussels Sprouts Salad With Bacon

Even people who say they hate Brussels sprouts tend to change their mind with this one. The sprouts are roasted until the outer leaves turn crispy and brown, then tossed with smoky bacon, red onion and a warm honey mustard dressing. It is hearty, savory and perfect for Thanksgiving. Quick poll: A) roasted sprouts forever, B) only with bacon, C) still a hard no?

You will need: 1 pound Brussels sprouts halved, 4 slices bacon chopped, 1/4 red onion sliced, 2 tablespoons olive oil, 1 tablespoon whole grain mustard, 1 tablespoon honey, 1 tablespoon cider vinegar, salt and pepper.

How to make it: 1. Roast the sprouts with oil and salt at 425F for 20 to 25 minutes. 2. Cook the bacon until crisp and drain on paper towels. 3. Whisk mustard, honey and vinegar with 1 tablespoon warm bacon fat. 4. Toss everything together while warm.

Roasted Carrot Salad With Fresh Herbs

Roasting brings out a deep, almost caramel sweetness in carrots. Here they are tossed while still warm with a cumin and lemon dressing, then piled with fresh herbs and a dollop of creamy yogurt. Rainbow carrots make it extra pretty, but regular orange carrots work just fine. It is one of those fall salads that tastes much fancier than it is.

You will need: 1 pound carrots halved lengthwise, 2 tablespoons olive oil, 1 teaspoon cumin, 1 tablespoon lemon juice, 1 teaspoon honey, 1/3 cup plain Greek yogurt, a handful of dill and parsley, 2 tablespoons toasted seeds, salt.

How to make it: 1. Toss the carrots with oil, cumin and salt. 2. Roast at 425F for 25 minutes until tender and browned. 3. Drizzle with lemon juice and honey. 4. Spread yogurt on a plate, top with carrots, herbs and seeds.

Persimmon and Greens, a Fall Salad You May Not Have Tried

Persimmons show up in stores in late fall, and many people walk right past them. Try one in a salad and you will be hooked. Firm Fuyu persimmons are sweet like honey with a hint of apricot, and they stay crisp when sliced. Paired with tender greens, pomegranate seeds and a light citrus dressing, they make a salad that feels special. Have you ever tasted a persimmon?

You will need: 2 firm Fuyu persimmons sliced, 4 cups baby greens or watercress, 1/4 cup pomegranate seeds, 1/4 cup toasted hazelnuts, 2 tablespoons olive oil, 1 tablespoon orange juice, 1 teaspoon white wine vinegar, salt.

How to make it: 1. Peel the persimmons if you like and cut into thin wedges. 2. Whisk the oil, orange juice, vinegar and salt. 3. Toss the greens lightly with half the dressing. 4. Top with persimmon, pomegranate seeds and hazelnuts, then drizzle with the rest.

Fresh Fig Salad With Honey and Goat Cheese

Fresh figs have a short season, so grab them while you can. Their soft, jammy centers pair beautifully with creamy goat cheese, a drizzle of honey and a few peppery greens. It is one of those fall salads that looks like it came from a fancy restaurant but takes about five minutes to put together. Serve it as a starter for a dinner party and watch it disappear.

You will need: 6 fresh figs quartered, 3 cups mixed greens, 2 oz goat cheese, 2 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, a few walnuts, flaky salt and black pepper.

How to make it: 1. Arrange the greens on a plate. 2. Add the figs and crumble the goat cheese on top. 3. Whisk the oil and balsamic and drizzle over the salad. 4. Finish with honey, walnuts, flaky salt and pepper.

Grilled Halloumi and Pomegranate Fall Salads

Halloumi is a firm cheese that does not melt in a hot pan. Instead it turns golden and crisp on the outside while staying soft inside. Golden slices on a bed of spinach, with pomegranate seeds, apple and mint, make a salad that is salty, sweet and fresh all at once. It is filling enough for a meatless dinner. Which would you add: A) chickpeas, B) roasted squash, or C) more cheese?

You will need: 8 oz halloumi sliced, 4 cups baby spinach, 1/2 cup pomegranate seeds, 1 apple sliced, a handful of mint, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon pomegranate molasses or honey, black pepper.

How to make it: 1. Pat the halloumi dry and cook in a dry nonstick pan for 2 minutes per side. 2. Whisk the oil, lemon juice and molasses. 3. Toss the spinach, apple and mint with the dressing. 4. Top with warm halloumi and pomegranate seeds.

Radicchio Salad With Shaved Parmesan

Radicchio is the deep purple leaf you see at farmers markets in autumn. It has a pleasant bitter bite that is balanced here by sweet balsamic, salty Parmesan and a little honey. Italians have loved this combination for generations. It is one of the boldest fall salads, crisp and colorful, and it pairs perfectly with pasta night or a rich lasagna.

You will need: 1 large head radicchio thinly sliced, 1 cup arugula, 1/3 cup shaved Parmesan, 2 tablespoons toasted pine nuts, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, salt and pepper.

How to make it: 1. Soak the sliced radicchio in ice water for 10 minutes to soften the bitterness, then dry well. 2. Whisk oil, balsamic, honey, salt and pepper. 3. Toss the radicchio and arugula with the dressing. 4. Top with Parmesan and pine nuts.

Classic Waldorf Salad, a Vintage Favorite

The Waldorf salad was born at a famous New York hotel back in the 1890s, and it still shows up at holiday tables today. Crisp apples, grapes, celery and toasted walnuts are folded into a light, creamy dressing. Our version uses half yogurt and half mayo for a fresher taste. Did your grandma make this one for the holidays?

You will need: 2 apples chopped, 1 cup red grapes halved, 2 celery stalks sliced, 1/2 cup toasted walnuts, 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon honey, salt, lettuce leaves to serve.

How to make it: 1. Toss the apples with lemon juice so they stay bright. 2. Stir the mayo, yogurt, honey and a pinch of salt together. 3. Fold in the apples, grapes, celery and walnuts. 4. Chill 20 minutes and serve on lettuce leaves.

Quinoa and Carrot Salad With Cranberries

This colorful grain salad is a meal prep hero. Fluffy quinoa is mixed with ribbons of carrot, chopped herbs, dried cranberries and toasted almonds, then tossed in a bright orange dressing. It keeps well in the fridge for four days, so you can pack it for lunch all week. Of all the fall salads here, it is the best one for a holiday buffet.

You will need: 1 cup quinoa, 2 cups water, 2 carrots peeled into ribbons, 1/3 cup dried cranberries, 1/3 cup sliced almonds, a handful of parsley chopped, 3 tablespoons olive oil, juice of 1 orange, 1 tablespoon lemon juice, 1/2 teaspoon cumin, salt.

How to make it: 1. Rinse the quinoa and simmer in the water for 15 minutes, then let it steam 5 minutes and cool. 2. Whisk oil, orange juice, lemon juice, cumin and salt. 3. Toss the quinoa with carrots, cranberries, parsley and dressing. 4. Top with almonds.