I like it when the leaves start changing colors and the air gets crisp and cool. That’s when I know it’s time to bring out all my favorite fall salad recipes. These aren’t your boring summer salads – they’re packed with roasted vegetables, sweet fruits, crunchy nuts, and warm spices that make every bite feel like autumn on a plate.

Some of these salads are hearty enough to eat as a main meal, while others make perfect side dishes for your fall gatherings. You’ll find combinations like roasted butternut squash with arugula, sweet pears with blue cheese, and fresh apples with sharp cheddar. Whether you’re looking for a cozy lunch or a show-stopping side dish, these 12 fall salad recipes will help you make the most of the season’s bounty.

Harvest Apple and Kale Salad

This vibrant autumn salad combines crispy apples, hearty kale, and crunchy pecans with a tangy maple vinaigrette. The massaged kale becomes tender while maintaining its nutritious value, and the sweet-tart apples add a refreshing crunch. Dried cranberries and creamy goat cheese complete this perfect balance of fall flavors and textures.

Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 6

Ingredients

For the salad:

• 1 large bunch curly kale, stems removed and chopped
• 2 medium Honeycrisp or Gala apples, thinly sliced
• ½ cup pecans, toasted and roughly chopped
• ½ cup dried cranberries
• 4 ounces goat cheese, crumbled
• ¼ red onion, thinly sliced

For the maple vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Prepare the kale by removing the tough stems from the leaves and tearing or chopping the kale into bite-sized pieces. Place the chopped kale in a large salad bowl.
2. Massage the kale by drizzling a small amount of olive oil (about 1 teaspoon) over the kale and using your hands to massage the leaves for 2-3 minutes. This breaks down the tough fibers and makes the kale more tender and easier to digest. The kale should become darker in color and reduce in volume.
3. Toast the pecans by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they become fragrant and lightly golden. Watch them carefully as nuts can burn quickly. Remove from the heat and let them cool before roughly chopping.
4. Prepare the apples by washing, coring, and thinly slicing them. Leave the skin on for added color, texture, and nutrients. To prevent browning, you can toss the apple slices with a little lemon juice.
5. Make the maple vinaigrette by combining olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl or jar. Whisk or shake vigorously until the dressing is emulsified and smooth. Season with salt and freshly ground black pepper to taste. The mustard helps emulsify the dressing and adds a subtle tang.
6. Slice the red onion very thinly using a sharp knife or mandoline. If the raw onion flavor is too strong, you can soak the slices in cold water for 5 minutes, then drain and pat dry.
7. Assemble the salad by adding the sliced apples, toasted pecans, dried cranberries, crumbled goat cheese, and sliced red onion to the bowl with the massaged kale.
8. Dress the salad by drizzling the maple vinaigrette over the salad ingredients. Start with about half the dressing, toss gently to combine, and add more as needed. The kale can handle dressing well and won’t wilt quickly like delicate greens.
9. Toss thoroughly using salad tongs or clean hands to ensure all ingredients are evenly coated with the dressing and distributed throughout the salad.
10. Serve immediately or let the salad sit for 10-15 minutes to allow the flavors to meld. Unlike lettuce-based salads, this kale salad actually improves slightly after sitting and can be made up to 2 hours ahead without becoming soggy.

Roasted Butternut Squash and Arugula Salad

Sweet roasted butternut squash cubes contrast beautifully with peppery arugula in this elegant fall salad. The squash caramelizes in the oven, developing rich, complex flavors that pair wonderfully with tangy balsamic dressing. Toasted pumpkin seeds add crunch while feta cheese provides a creamy, salty element that ties everything together.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4

Ingredients

For the salad:

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 5 ounces fresh arugula
• ⅓ cup pumpkin seeds (pepitas)
• ½ cup crumbled feta cheese
• ¼ cup dried cranberries

For the balsamic dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Prepare the butternut squash by carefully peeling it with a sharp vegetable peeler, cutting it in half lengthwise, and scooping out the seeds. Cut the squash into ¾-inch cubes for even roasting. Uniform size is important so all pieces cook at the same rate.
3. Season the squash by placing the cubed butternut squash on the prepared baking sheet and tossing it with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Spread the squash in a single layer, making sure the pieces aren’t touching too much, which allows them to roast rather than steam.
4. Roast the squash for 25-30 minutes, flipping the pieces halfway through cooking, until the squash is tender when pierced with a fork and golden brown on the edges. The caramelization adds wonderful depth of flavor.
5. Toast the pumpkin seeds while the squash is roasting by placing them in a small dry skillet over medium heat. Stir frequently for 3-5 minutes until they start to pop and turn golden brown. Remove from heat immediately and set aside to cool.
6. Prepare the balsamic dressing by whisking together balsamic vinegar, olive oil, honey, and minced garlic in a small bowl until well combined and emulsified. Season with salt and pepper to taste. The honey balances the acidity of the vinegar beautifully.
7. Let the squash cool for about 5-10 minutes after removing it from the oven. You can serve this salad warm or at room temperature, but the squash shouldn’t be steaming hot, or it will wilt the arugula too much.
8. Prepare the arugula by washing it thoroughly and spinning it dry in a salad spinner or patting it dry with paper towels. Remove any thick stems or damaged leaves.
9. Assemble the salad by placing the arugula in a large serving bowl or platter. Top with the roasted butternut squash, toasted pumpkin seeds, crumbled feta cheese, and dried cranberries, distributing the toppings evenly.
10. Dress and serve by drizzling the balsamic dressing over the salad just before serving. Toss gently to combine, being careful not to break up the squash cubes too much. Serve immediately while the squash is still slightly warm for the best contrast of temperatures and textures.

Pear, Walnut, and Blue Cheese Salad

This sophisticated salad features juicy ripe pears, crunchy candied walnuts, and pungent blue cheese over mixed greens. The combination of sweet, salty, and savory flavors creates an unforgettable taste experience. A light honey-Dijon vinaigrette brings all the elements together for an elegant dish perfect for dinner parties or special occasions.

Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 4

Ingredients

For the candied walnuts:

• 1 cup walnut halves
• 2 tablespoons honey
• 1 tablespoon butter
• Pinch of salt

For the salad:

• 6 cups mixed salad greens (spring mix or mesclun)
• 2 ripe Bosc or Anjou pears, thinly sliced
• ½ cup blue cheese, crumbled
• ¼ red onion, very thinly sliced

For the honey-Dijon vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Make the candied walnuts by melting butter in a medium skillet over medium heat. Add the walnuts and stir to coat them in the butter, cooking for 2-3 minutes until they begin to toast and smell fragrant.
2. Add honey and salt to the walnuts in the pan, stirring constantly for another 2-3 minutes until the honey caramelizes and coats the nuts. The mixture will bubble and become sticky.
3. Cool the walnuts by spreading them on a piece of parchment paper or a silicone mat in a single layer. Separate any nuts that are stuck together while they’re still warm. Let them cool completely, which allows them to harden and become crunchy.
4. Prepare the pears by washing them and slicing them thinly, leaving the skin on for extra color and texture. Core the pears as you slice to remove seeds. To prevent browning, lightly brush the pear slices with lemon juice or add them to the salad just before serving.
5. Slice the red onion as thinly as possible using a sharp knife or mandoline. For a milder flavor, soak the onion slices in ice water for 10 minutes, then drain and pat dry with paper towels.
6. Make the honey-Dijon vinaigrette by combining olive oil, white wine vinegar, honey, and Dijon mustard in a small jar with a tight-fitting lid. Shake vigorously for 30 seconds until the dressing is emulsified and creamy. Alternatively, whisk the ingredients together in a small bowl. Season with salt and freshly ground black pepper to taste.
7. Wash and dry the greens thoroughly using a salad spinner or by gently patting them dry with paper towels. Excess water will dilute the dressing and make the salad soggy.
8. Assemble the salad by placing the mixed greens in a large serving bowl or dividing them among individual plates for a more elegant presentation.
9. Add the toppings by arranging the sliced pears, candied walnuts, crumbled blue cheese, and red onion slices over the greens. For visual appeal, you can arrange these ingredients in sections or distribute them evenly throughout.
10. Dress the salad just before serving by drizzling the honey-Dijon vinaigrette over the salad. Start with about half the dressing and add more as needed. Toss gently to coat all the ingredients without bruising the delicate greens. Serve immediately while the greens are crisp and the walnuts are crunchy.

Autumn Quinoa Salad with Pomegranate

This nutritious grain salad features fluffy quinoa studded with jewel-like pomegranate seeds and crunchy pistachios. Roasted sweet potatoes add natural sweetness and substance while fresh herbs brighten every bite. The citrus dressing with a hint of cumin brings Middle Eastern-inspired flavors that make this salad both satisfying and sophisticated.

Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 cup pomegranate seeds (arils)
• ½ cup pistachios, roughly chopped
• ⅓ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 3 green onions, thinly sliced

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• ½ teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Cook the quinoa by rinsing it thoroughly in a fine-mesh strainer under cold water to remove any bitter coating. Combine the rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil over high heat.
2. Simmer the quinoa by reducing the heat to low once boiling, covering the pot, and cooking for 15 minutes until all the liquid is absorbed and the quinoa is tender with visible little spirals. Remove from heat and let it sit, covered, for 5 minutes.
3. Fluff the quinoa using a fork to separate the grains and create a light, fluffy texture. Spread the quinoa on a large plate or baking sheet to cool completely, which prevents the salad from becoming mushy.
4. Preheat the oven to 400°F (200°C) while the quinoa is cooking and line a baking sheet with parchment paper for easy cleanup.
5. Prepare the sweet potato by peeling and dicing it into ½-inch cubes. Uniform size ensures even cooking, and the smaller size makes the salad easier to eat.
6. Season and roast the sweet potato by tossing the cubes with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Spread in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized on the edges.
7. Remove pomegranate seeds by cutting the pomegranate in half and holding each half cut-side down over a bowl. Hit the back with a wooden spoon to release the seeds. Remove any white pith that falls into the bowl.
8. Toast the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and slightly darkened. Let them cool before roughly chopping.
9. Make the dressing by whisking together olive oil, lemon juice, honey, cumin, salt, and pepper in a small bowl until emulsified. The cumin adds a warm, earthy note that complements the fall ingredients beautifully.
10. Assemble the salad by combining the cooled quinoa, roasted sweet potato, pomegranate seeds, chopped pistachios, parsley, mint, and sliced green onions in a large serving bowl.
11. Dress and toss by pouring the dressing over the salad and tossing gently but thoroughly to ensure all ingredients are coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
12. Serve at room temperature or chill the salad for 30 minutes before serving. This salad can be made up to a day ahead and actually improves as the flavors meld. Store covered in the refrigerator and bring to room temperature before serving.

Spinach Salad with Roasted Beets and Goat Cheese

Earthy roasted beets and creamy goat cheese create a stunning color contrast in this elegant spinach salad. The natural sweetness of beets pairs perfectly with tangy goat cheese and peppery fresh spinach. Toasted walnuts add crunch while a simple balsamic reduction provides the perfect finishing touch to this restaurant-quality salad.

Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 4

Ingredients

• 4 medium beets, scrubbed clean
• 6 cups fresh baby spinach
• 4 ounces goat cheese, crumbled
• ½ cup walnuts, roughly chopped
• ¼ red onion, thinly sliced

For the balsamic dressing:

• ¼ cup balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C) for roasting the beets, which brings out their natural sweetness and makes them incredibly tender.
2. Prepare the beets for roasting by scrubbing them clean under running water but leaving the skins on, which helps retain moisture and makes peeling easier after cooking. Trim the tops, leaving about 1 inch of stem attached.
3. Wrap the beets individually in aluminum foil, creating a tight packet for each beet. This steams them while roasting and prevents them from drying out.
4. Roast the beets by placing the foil-wrapped beets directly on the oven rack or on a baking sheet for 45-60 minutes, depending on their size, until they’re tender when pierced with a knife. The cooking time varies based on beet size.
5. Cool and peel the beets by removing them from the oven and letting them cool in the foil for 10-15 minutes until they’re comfortable to handle. Unwrap them and use paper towels to rub off the skins, which should slide off easily. Wear gloves if you want to avoid staining your hands.
6. Slice the beets once cooled by cutting them into ¼-inch thick rounds or wedges, depending on your preference. The beets can be roasted up to 2 days ahead and stored in the refrigerator.
7. Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant and slightly darkened. Watch them carefully as nuts can burn quickly. Let them cool before roughly chopping.
8. Make the balsamic dressing by whisking together balsamic vinegar, olive oil, honey, and minced garlic in a small bowl until well combined and emulsified. Season with salt and freshly ground black pepper to taste. For a thicker dressing, you can reduce the balsamic vinegar in a small saucepan over medium heat for 5 minutes until syrupy.
9. Wash and dry the spinach thoroughly using a salad spinner to remove all excess water. Wet greens will dilute the dressing and make the salad less appetizing.
10. Assemble the salad by arranging the fresh spinach on a large serving platter or individual plates. Top with the sliced roasted beets, arranging them attractively over the spinach.
11. Add remaining toppings by scattering the crumbled goat cheese, toasted walnuts, and thinly sliced red onion over the beets and spinach.
12. Dress and serve by drizzling the balsamic dressing over the entire salad just before serving. You can also serve the dressing on the side for guests to add their own. Serve immediately while the spinach is crisp and fresh.

Cranberry Pecan Chicken Salad

This protein-packed salad features tender chicken breast, tart dried cranberries, and crunchy pecans over crisp romaine lettuce. The creamy poppy seed dressing adds sweetness and ties all the elements together beautifully. Perfect for a light lunch or dinner, this salad is both satisfying and full of autumn flavors that everyone will love.

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 head romaine lettuce, chopped
• 1 cup dried cranberries
• ¾ cup pecans, toasted and chopped
• ½ cup crumbled feta or blue cheese
• 1 apple, thinly sliced

For the poppy seed dressing:

• ⅓ cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon poppy seeds
• Salt and pepper to taste

Instructions

1. Season the chicken by patting the chicken breasts dry with paper towels and seasoning them generously on both sides with salt and freshly ground black pepper. Dry chicken browns better and absorbs seasonings more effectively.
2. Cook the chicken by heating olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for 6-7 minutes per side, without moving them, until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.
3. Rest the chicken by transferring it to a cutting board and letting it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender when sliced.
4. Slice the chicken once rested by cutting it against the grain into thin strips or bite-sized pieces. Cutting against the grain makes the chicken more tender and easier to chew.
5. Toast the pecans while the chicken is resting by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately and let cool before chopping.
6. Make the poppy seed dressing by whisking together mayonnaise, honey, apple cider vinegar, and poppy seeds in a small bowl until smooth and creamy. Season with salt and pepper to taste. The dressing should be thick but pourable; add a splash of water if needed to thin it.
7. Prepare the lettuce by washing the romaine thoroughly, spinning or patting it dry, and chopping it into bite-sized pieces. Remove and discard the tough white core at the base.
8. Slice the apple thinly, leaving the skin on for color and nutrition. Toss the apple slices with a little lemon juice to prevent browning if preparing ahead.
9. Assemble the salad by dividing the chopped romaine lettuce among four serving plates or bowls, creating a bed for the other ingredients.
10. Top with ingredients by arranging the sliced chicken, dried cranberries, toasted pecans, crumbled cheese, and apple slices over the lettuce, distributing them evenly for visual appeal and balanced flavor in every bite.
11. Dress and serve by drizzling the poppy seed dressing over each salad or serving it on the side for guests to add their own. Serve immediately while the lettuce is crisp and the chicken is still slightly warm.

Roasted Acorn Squash and Wild Rice Salad

This hearty, grain-based salad features sweet roasted acorn squash and nutty wild rice for a truly satisfying meal. Dried cherries add pops of tartness while fresh sage brings an earthy, aromatic quality. The maple-mustard vinaigrette ties everything together, making this salad perfect for a vegetarian main course or substantial side dish.

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 6

Ingredients

• 1 cup wild rice blend
• 3 cups vegetable broth
• 1 medium acorn squash, seeded and sliced
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• ½ cup dried cherries
• ½ cup pecans, toasted and chopped
• ¼ cup fresh sage leaves, chopped
• 3 cups arugula or spinach

For the maple-mustard vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon whole grain mustard
• Salt and pepper to taste

Instructions

1. Cook the wild rice by combining it with vegetable broth in a medium saucepan and bringing to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and most grains have burst open. Wild rice takes longer to cook than regular rice.
2. Drain excess liquid if any remains after cooking, then spread the rice on a baking sheet to cool completely. This prevents the salad from becoming mushy and helps the rice maintain its texture.
3. Preheat the oven to 400°F (200°C) while the rice is cooking and line a large baking sheet with parchment paper.
4. Prepare the acorn squash by cutting it in half and scooping out the seeds and stringy flesh. Slice each half into ½-inch thick crescents. You can leave the skin on as it becomes tender and edible when roasted.
5. Season the squash by arranging the slices on the prepared baking sheet and brushing both sides with 2 tablespoons of olive oil. Season generously with salt and pepper.
6. Roast the squash for 30-35 minutes, flipping halfway through, until the squash is tender and caramelized on both sides with golden-brown edges. The natural sugars will caramelize, creating a wonderful flavor.
7. Toast the pecans in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant and slightly darkened. Let them cool completely before roughly chopping.
8. Make the maple-mustard vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, and whole grain mustard in a small bowl until emulsified. Season with salt and pepper. The mustard helps bind the dressing and adds a pleasant tang.
9. Chop the fresh sage finely after washing and patting it dry. Fresh sage has a much better flavor than dried sage for this application and adds an authentic fall aroma.
10. Combine the salad in a large serving bowl by mixing the cooled wild rice, dried cherries, toasted pecans, chopped sage, and fresh arugula or spinach. Toss gently to distribute all ingredients evenly.
11. Add the roasted squash by arranging the warm squash slices on top of the salad or gently folding them into the mixture, being careful not to break them apart.
12. Dress the salad by drizzling the maple-mustard vinaigrette over everything and tossing gently to coat. The dressing will lightly wilt the greens and coat the rice. Serve immediately while the squash is still warm, or at room temperature.

Fig and Prosciutto Salad

This elegant Italian-inspired salad combines sweet fresh figs with salty prosciutto for an exquisite flavor pairing. Peppery arugula provides a fresh base while creamy mozzarella adds richness. A simple balsamic glaze drizzle elevates this salad to restaurant quality, making it perfect for entertaining or a special autumn dinner.

Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 4

Ingredients

• 6 cups fresh arugula
• 8 fresh figs, quartered
• 4 ounces thinly sliced prosciutto
• 8 ounces fresh mozzarella, torn into pieces
• ¼ cup pine nuts, toasted
• Fresh basil leaves for garnish

For the balsamic glaze:

• ½ cup balsamic vinegar
• 2 tablespoons honey

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Make the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the mixture has reduced by half and coats the back of a spoon. It will thicken more as it cools. Set aside.
2. Select ripe figs that are soft to the touch with slightly wrinkled skin. Fresh figs are in season in the fall and add incredible sweetness to the salad. Black Mission or Brown Turkey figs work beautifully.
3. Quarter the figs by cutting each fig into four pieces from top to bottom. The beautiful interior will be exposed, adding visual appeal to the salad.
4. Prepare the prosciutto by gently separating the thin slices, which often stick together. You can leave them as whole slices, tear them into bite-sized pieces, or crisp them for added texture by baking at 400°F for 8-10 minutes until crispy.
5. Tear the mozzarella by hand into bite-sized pieces rather than cutting it. This creates an irregular, rustic appearance that’s more attractive and allows the cheese to absorb the dressing better.
6. Toast the pine nuts in a small dry skillet over medium-low heat for 3-4 minutes, stirring constantly, until golden and fragrant. Pine nuts are expensive and burn easily, so watch them carefully. Remove from heat immediately once toasted.
7. Wash and dry the arugula thoroughly using a salad spinner to remove all water. Arugula’s peppery flavor is perfect with the sweet figs and salty prosciutto.
8. Make the simple dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl. This light dressing won’t overpower the delicate flavors of the figs and prosciutto.
9. Assemble the salad by arranging the arugula on a large serving platter or individual plates. The flat presentation works better for this salad than a bowl.
10. Add the toppings by arranging the quartered figs, prosciutto, torn mozzarella, and toasted pine nuts over the arugula in an attractive pattern. You want each component to be visible and accessible.
11. Dress the salad by drizzling the olive oil and lemon dressing lightly over the entire salad, focusing on the arugula to give it flavor without overwhelming the other ingredients.
12. Finish with balsamic glaze by drizzling the reduced balsamic glaze artistically over the top of the salad in a zigzag or circular pattern. The thick glaze adds beautiful visual appeal and concentrated sweet-tart flavor.
13. Garnish and serve by scattering fresh basil leaves over the top for a pop of color and additional herbal notes. Serve immediately while the arugula is crisp and the ingredients are fresh. This salad is best enjoyed right away as the arugula will wilt under the dressing if it sits too long.

Farro Salad with Roasted Grapes and Kale

Roasted grapes become jammy and intensely sweet, creating an unexpected and delightful contrast with hearty farro and bitter kale. This Mediterranean-inspired salad features toasted almonds and creamy ricotta salata for added texture and richness. The warm grain salad is perfect for fall gatherings and can be served as a vegetarian main dish or sophisticated side.

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 6

Ingredients

• 1½ cups farro
• 4 cups water or vegetable broth
• 2 cups red seedless grapes
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 bunch kale, stems removed and chopped
• ½ cup sliced almonds, toasted
• ½ cup ricotta salata or feta, crumbled
• 2 tablespoons fresh thyme leaves

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the farro by rinsing it in a fine-mesh strainer, then combining it with water or vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 25-30 minutes until the farro is tender but still has a slight chew. Farro should have an al dente texture similar to pasta.
2. Drain the farro once cooked and spread it on a baking sheet to cool slightly. You can use it warm or at room temperature in this salad.
3. Preheat the oven to 425°F (220°C) while the farro is cooking and line a baking sheet with parchment paper for roasting the grapes.
4. Prepare the grapes by removing them from their stems and placing them on the prepared baking sheet. Toss with 1 tablespoon of olive oil and a pinch of salt.
5. Roast the grapes for 20-25 minutes until they’re blistered, jammy, and slightly caramelized. Some will burst and release their juices, creating a delicious syrup in the pan. The high heat concentrates their natural sugars.
6. Remove grapes from the oven and let them cool slightly. Scrape up any caramelized juices from the pan, as these add incredible flavor to the salad.
7. Massage the kale by placing the chopped kale in a large bowl and drizzling it with 1 tablespoon of olive oil. Use your hands to massage the leaves for 2-3 minutes until they become darker, softer, and reduced in volume.
8. Toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Watch them carefully as they can burn quickly. Let cool before slicing if using whole almonds.
9. Make the dressing by whisking together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth. The honey balances the acidity and adds subtle sweetness.
10. Strip the thyme leaves from their woody stems by running your fingers down the stem in the opposite direction of growth. The small leaves will easily come off. Fresh thyme adds an earthy, slightly minty flavor that complements the roasted grapes.
11. Combine the salad in a large serving bowl by mixing the cooked farro, massaged kale, roasted grapes (including any pan juices), toasted almonds, and fresh thyme leaves.
12. Add the dressing by pouring it over the salad and tossing everything together thoroughly to ensure all the grains and greens are coated. The warm farro will absorb the dressing beautifully.
13. Top with cheese by scattering the crumbled ricotta salata or feta over the top of the salad just before serving. The salty cheese provides a perfect counterpoint to the sweet roasted grapes.
14. Serve warm or at room temperature for the best flavor and texture. This salad can be made 2-3 hours ahead and stored at room temperature, making it perfect for potlucks or meal prep.

Apple Cider Vinaigrette Salad with Chicken

This crisp and refreshing salad features tender grilled chicken, crunchy apples, and sharp cheddar cheese tossed in a tangy apple cider vinaigrette. The homemade dressing captures the essence of fall with its apple cider base and warm spices. Candied pecans add sweetness and crunch, making this a complete meal that’s both satisfying and seasonal.

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 cups mixed salad greens
• 1 large Honeycrisp apple, thinly sliced
• ½ cup sharp cheddar cheese, cubed or shredded
• ½ cup candied pecans
• ¼ red onion, thinly sliced
• ⅓ cup dried cranberries

For the apple cider vinaigrette:

• ¼ cup apple cider vinegar
• 2 tablespoons apple cider or apple juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon cinnamon
• Salt and pepper to taste

Instructions

1. Prepare the chicken by pounding the chicken breasts to an even thickness of about ¾ inch using a meat mallet or rolling pin. This ensures even cooking and prevents dry edges while the center cooks through.
2. Season the chicken generously on both sides with salt and freshly ground black pepper. You can also add garlic powder or dried herbs for extra flavor.
3. Heat the olive oil in a large skillet or grill pan over medium-high heat until shimmering but not smoking. The pan should be hot enough that the chicken sizzles when it touches the surface.
4. Cook the chicken for 6-7 minutes per side without moving it, until golden brown and cooked through to an internal temperature of 165°F (74°C). Resist the urge to flip it too early or too often.
5. Rest the chicken by removing it from the heat and letting it rest on a cutting board for 5-10 minutes. This resting period allows the juices to redistribute, keeping the meat moist when sliced.
6. Make the apple cider vinaigrette while the chicken is resting by whisking together apple cider vinegar, apple cider, olive oil, honey, Dijon mustard, and cinnamon in a small bowl until well combined and emulsified. Season with salt and pepper to taste. The cinnamon adds a subtle warmth that’s perfect for fall.
7. Slice the chicken against the grain into thin strips once it has rested. Cutting against the grain makes the chicken more tender and easier to eat in a salad.
8. Prepare the apple by coring and thinly slicing it, leaving the skin on for color and nutrition. To prevent browning, toss the slices with a little lemon juice or some of the vinaigrette.
9. Prepare the cheddar cheese by cutting it into small cubes or shredding it, depending on your preference. Sharp cheddar provides a bold flavor that stands up well to the other ingredients.
10. Wash and dry the greens thoroughly using a salad spinner to remove all excess water. A mix of romaine, spinach, and spring greens works beautifully in this salad.
11. Assemble the salad by dividing the mixed greens among four serving bowls or plates, creating a base for the other ingredients.
12. Add the toppings by arranging the sliced chicken, apple slices, cheddar cheese, candied pecans, red onion, and dried cranberries over the greens, distributing them evenly for visual appeal and balanced flavor.
13. Dress and serve by drizzling the apple cider vinaigrette over each salad or tossing everything together in a large bowl. Start with half the dressing and add more as needed. Serve immediately while the greens are crisp and the chicken is warm.

Radicchio and Endive Salad with Persimmons

This sophisticated bitter greens salad features sweet persimmons and crunchy hazelnuts for a perfect balance of flavors and textures. The beautiful burgundy radicchio and pale endive create a stunning visual contrast on the plate. A simple citrus vinaigrette with a touch of honey brings everything together, making this an elegant choice for special autumn dinners.

Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 4

Ingredients

• 1 head radicchio, leaves separated and torn
• 2 Belgian endives, leaves separated
• 2 ripe Fuyu persimmons, thinly sliced
• ½ cup hazelnuts, toasted and roughly chopped
• 2 ounces Manchego or Parmesan cheese, shaved
• 2 tablespoons fresh chives, chopped
• Microgreens for garnish (optional)

For the citrus vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Zest of ½ orange
• Salt and pepper to taste

Instructions

1. Select the right persimmons by choosing Fuyu persimmons, which are squat and can be eaten while firm, unlike Hachiya persimmons, which must be very soft. The persimmons should be orange, smooth, and just slightly soft to the touch.
2. Prepare the radicchio by removing any damaged outer leaves, cutting out the core, and gently separating the leaves. Tear larger leaves into bite-sized pieces. The beautiful burgundy color adds visual drama to the salad.
3. Separate the endive leaves by cutting off the root end and gently pulling the leaves away from the core. The pale, crisp leaves have a pleasant mild bitterness that pairs well with the more assertive radicchio.
4. Soak the bitter greens (optional step) by placing the radicchio and endive in a bowl of ice water for 10-15 minutes. This helps mellow their bitterness and makes them extra crisp. Drain and pat completely dry before using.
5. Toast the hazelnuts by spreading them on a baking sheet and toasting at 350°F (175°C) for 10-12 minutes until fragrant and the skins are blistered. While still warm, wrap them in a clean kitchen towel and rub vigorously to remove most of the skins. Roughly chop once cooled.
6. Slice the persimmons by removing the leafy top and cutting the fruit into thin rounds or wedges. The flesh should be firm enough to hold its shape. The sweet, honeyed flavor of persimmons is a perfect counterpoint to the bitter greens.
7. Shave the cheese using a vegetable peeler to create thin, delicate shavings of Manchego or Parmesan. The salty, nutty cheese adds richness and umami to the salad.
8. Make the citrus vinaigrette by zesting half an orange using a microplane, being careful to remove only the outer layer of the orange and not the bitter white pith. Squeeze the orange to get 2 tablespoons of fresh juice.
9. Whisk the dressing by combining olive oil, orange juice, white wine vinegar, honey, orange zest, salt, and pepper in a small bowl. Whisk vigorously until emulsified and creamy. The citrus brightens the salad and complements the sweet persimmons.
10. Arrange the greens on a large serving platter or individual plates by mixing the radicchio and endive leaves together, creating an attractive bed for the other ingredients. The contrasting colors make a beautiful presentation.
11. Add the persimmons by arranging the sliced persimmons over and around the greens in a visually appealing pattern. Their bright orange color stands out beautifully against the burgundy and pale green.
12. Top with remaining ingredients by scattering the toasted hazelnuts, shaved cheese, and chopped chives over the salad, distributing them evenly.
13. Dress the salad just before serving by drizzling the citrus vinaigrette over everything. Start with about half the dressing, as bitter greens can be delicate and you don’t want to overdress them.
14. Garnish and serve by topping with microgreens if using, which add a fresh, delicate touch. Serve immediately while the greens are crisp and the flavors are bright. This salad is best enjoyed fresh and doesn’t hold well once dressed.