When the weather gets colder, we tend to think about a delicious yet warm and cozy meal.
However, salads deserve their moment to shine this fall. Salads usually fall in the summer category, but nope, fall salads are just as lovely! Sweet, tart vinaigrettes paired with seasonal fruit are the perfect combination.
Here are four fall salad recipes you and your loved ones can enjoy together! They’re all beautifully bright, healthy, and delicious, from leafy greens to root veggies.
4 Fall Salads You’ll Love
Sweet Potato Salad
Ingredients:
- 2 pounds sweet potatoes (about four medium)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 6 tablespoons Orange Vinaigrette (ingredients listed below)
- 2 cups baby arugula
- 1/2 medium shallot, thinly sliced into half moons
- ¼ cup dried cranberries or cherries
- ¼ cup pepitas
- ¼ cup feta or goat cheese crumbles (optional)
Dressing:
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon orange zest
- 2 tablespoons honey or maple syrup
- ¼ teaspoon kosher salt
- ½ cup olive oil
Wash and dice the sweet potato. Dice the sweet potatoes into 3/4” cubes, leaving the skin on. Mix the sweet potatoes in a large bowl with olive oil, garlic powder, and kosher salt. Place seasoned cubes on a pan lined with parchment paper and roast at 450 degrees Fahrenheit for 25 mins. Assemble dressing. Cool the sweet potato cubes to room temperature before mixing the salad with the ingredients. Serve and enjoy!
Tuscan Kale Salad
Ingredients:
- 1 large bunch of Tuscan kale (about 8 ounces)*
- 1/2 teaspoon of minced garlic
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 lemon (3 to 4 tablespoons juice, plus zest)
- ¼ cup freshly grated Parmesan cheese
- ⅛ teaspoon red pepper flakes
- Fresh ground black pepper
- Homemade or store-brought croutons (optional)
Wash and prep kale – destem and cut kale. Sprinkle minced garlic with kosher salt, and scrape the sharp part of your blade over the mixture. Place the paste in a mixing bowl and add the olive oil, lemon juice, red pepper flakes, fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine. Toss kale with dressing. Add croutons (optional).
Brussel Sprouts Salad
Ingredients:
- 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)
- 1 ½ cups chopped escarole or other crunchy leafy greens, optional
- 1 large crisp tart red apple (like Honeycrisp)
- ½ cup dried tart cherries
- ½ cup almonds (Marcona almonds, if possible)
- ¼ teaspoon kosher salt
- 1 recipe of Dijon Mustard Dressing
- Feta cheese crumbles (optional)
Wash and cut vegetables and fruit. Toss with 1/2 cup of dressing (please add more if you’d like). Top with feta cheese.
Apple and Goat Cheese Salad
Ingredients:
- 1 recipe of Balsamic Dressing (listed below) or Dijon Dressing
- 1 crisp apple
- 1 shallot
- 8 cups of baby arugula
- ¼ cup pecans, roughly chopped (toasted, if desired)
- 2 ounces soft goat cheese (chevre), crumbled
- Sea salt
Dressing:
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan)
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
In a medium bowl, make the dressing. Thinly slice the apple and shallot. Place the greens on a plate. Top with the sliced shallot, apple, pecans, and soft goat cheese crumbles. Drizzle with dressing and top with a sprinkle of sea salt.
Let us know what you think about these fall salad recipes below!
