It’s hard to not fall for the flavors of fall. Butternut squash, Brussels sprouts, cranberry, apple…they warm the heart as much as they do the stomach. And the best part is: There are endless options of how to prepare them! But sometimes it can be tough to keep fall-inspired meals healthy. Often loaded with butter, cheese, cream, sugars, and other delicious (but not so nutritious) ingredients, it’s easy to overdo it with both serving sizes and sauces—which is where salads come in.[AD]
Full of fresh veggies and festive add-ins like spiced nuts and splashes of maple, fall salads bring together the best of the season without resulting in post-Thanksgiving dinner belly bloat. So get roasting, feasting, and mixin’ and matchin’ with these nine salad recipes—Turkey Day can wait.
This vibrant salad has the three musketeers of fall veggies: roasted beets, chard, and carrots. It also has less than 10 ingredients, making it a cinch to make; with the bold yet simple flavors, it’s even easier to eat. For extra flavor, roast the veggies with a tablespoon of honey.
We knew sweet and salty desserts were awesome, but who knew the same flavor fusion made the perfect salad combination? With butternut squash, Brie, bacon, kale, and cranberry, this salad is almost as beautiful as fall foliage itself. (Though it certainly tastes better.) Tip: Substitute goat cheese for the Brie and coconut oil for the butter.
Perfect as a side dish or main course, this shaved Brussels sprouts salad covers all the bases: It’s full of fiber-filled greens, refreshing lemon, and a healthy dose of saturated fat and calcium. To really hit a fall home run, serve it with a small bowl of sweet potato soup.
Believe it or not, the most awesome thing about this recipe isn’t the beautiful colors or the ingredients. (Though both certainly play a part.) The highlight is that it takes only 30 minutes to make while the taste (and presentation) seem like you slaved in the kitchen all evening. Did we mention it’s pretty darn healthy?
This recipe had us at cinnamon dressing. Made with all-natural ingredients, loaded with produce, and tossed with protein-packed quinoa, this salad brings the power to power lunch. Try it served alongside (or stuffed in) a small sweet potato.
Kidney beans, pomegranate, and goat cheese may not sound like the typical fall combo, but this recipe proves it’s just as good as the rest. Mixed with Granny Smith apples, celery, spinach, onions, and chopped nuts, we wonder how something so tasty can be so freakin’ healthy.
This salad is simply figtastic. Healthy, vegetarian, and full of flavor, it’s easy to both make and take for a meal on the go. It also has one of the best salad dressings we’ve ever tasted! For an extra dose of protein, add quinoa or chicken.
A salad made with chips? Don’t mind if we do. They may be kale chips, but that doesn’t make the taste any less indulgent. Mixed with bacon, goat cheese, pomegranate, apples, sweet potato, and a few simple spices, the only thing missing is a fork so you can eat it stat.
Most fall salad recipes stick to goat cheese and pecorino, but this dish uses feta as a tart twist—and perfect complement to the apple cider dressing. Requiring only 15 minutes of kitchen time, this meal is the perfect last-minute meal for hectic weeknights.