Butternut squash, Brussels sprouts, cranberries, apples… they warm the heart as much as they do the stomach. And the best part is: There are endless ways to prepare them. 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 fewer than 10 ingredients, making it a cinch to whip together. With bold yet simple flavors, it’s even easier to eat. For extra flavor, roast the veggies with a tablespoon of honey.
This colorful salad has a drool-worthy orange-cranberry dressing that balances out the more bitter-tasting kale and broccoli rabe. Packed with fennel, apple, cranberries, and with a touch of maple syrup, it’s the perfect bowl of all things fall.
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 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) make it seem like you slaved in the kitchen all evening. Did we mention it’s pretty damn healthy?
Made with natural ingredients, loaded with produce, and tossed with protein-packed quinoa, this salad is the real meaning of a power lunch. Try it served alongside (or stuffed in) a small sweet potato with a little bit of cinnamon sprinkled on top.
Nostalgic for summer already? This refreshing salad mixes orzo, a summer favorite, with butternut squash and a maple vinaigrette. The blogger keeps this recipe veg, but we think it would taste great with some grilled chicken too.
This salad is simply fig-tastic. Healthy, vegetarian, and full of flavor, it’s easy to make and take when you’re in a hurry—not to mention it 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 (and the crunch) any less satisfying. 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 dish is the perfect last-minute meal for hectic weeknights.
Originally published October 2014. Updated November 2016.