The produce riches of summer may be behind us, but fall, too, can be a delicious salad season. There are green salads with nuts, cheeses, and shavings of apple or pear; warm roasted vegetable salads of squash or root veggies with bright dressings and quick pickles. We love the crunchy salads of thinly shaved cabbage or carrots, and the hearty grain salads that make a meal of their own. Keep reading for some of our favorite seasonal salads to make this fall — some are hearty and comforting, while others bring some much-needed freshness to the autumnal table.
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Beet and Pear Salad
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell
Chef Shota Nakajima pairs earthy beets with thinly sliced Asian pear and spicy candied hazelnuts, all served over a bed of mizuna — peppery Japanese mustard greens. A sweet-savory dressing of honey, miso, and ginger brings it all together.
Roasted Squash Salad with Sumac and Italian Dressing
Acorn squash and red onion get some bright contrast from whole pickled peperoncini, which are roasted alongside the vegetables until softened and mellowed. Tangy sumac and a yogurt-based dressing also help balance the sweetness of the squash.
Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
Chef Nick Cobarruvias chars leaves of Savoy cabbage on the grill, then tosses in a flavorful compound butter containing chiles, garlic, and lime zest. To finish, he makes a dukkah of pecans, sesame seeds, and whole coriander and cumin to sprinkle on top.
Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda
Gentl & Hyers
Cooking with Mushrooms author Andrea Gentl gives this salad a double dressing. First, a mix of honey, sherry vinegar, and fresh-squeezed orange juice — then, a nutty, intensely savory bagna cauda made with anchovies and mushroom powder.
Charred Broccolini Caesar with Kale and Chickpeas
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis
With a base that combines lettuce, kale, and crispy-charred florets of broccolini, this take on a Caesar is hefty enough to be an entrée; chickpeas and toasted walnuts add protein and crunch. The anchovy-forward dressing is one you’ll want to use again.
Roasted Hot Honey Sweet Potato Salad
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
The standout element of this salad is the dressing, an inspired take on a classic honey-mustard. Paprika-dusted sweet potatoes hold their own paired with the bold hot-honey flavor, while homemade quick-pickled onions add some pops of acid and crunch.
Caesar Brussels Salad
David Cicconi
Salad for President writer Julia Sherman uses fresh brussels sprouts — some sliced, some shredded — as the base for this crunchy Caesar, which is tossed in an herby, mustardy take on the classic dressing. It can be made up to two days ahead, so it’s great for entertaining.
Wild Rice Salad with Ciabatta Croutons
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
This dish lives somewhere between a grain salad and an autumnal dressing, with nutty wild rice, homemade ciabatta croutons, toasty pine nuts, and a leek-and-Castelvetrano-olive mixture cooked in rendered pancetta fat.
Warm Broccoli Salad with Bacon Dressing
Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen
A tart, mustardy bacon fat vinaigrette turns simple roasted broccoli into a satisfying side. For some contrasting textures, the salad is finished with toasted lemon-garlic breadcrumbs and fresh pomegranate arils, which also add bright color and flavor.
Fennel and Apple Salad with Hazelnuts
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
This simple salad gets its crunch from a few seasonal favorites: fennel and tart apples, both of which are shaved thinly and layered onto a bed of lettuce. Hazelnuts — also typically harvested in the fall — pair beautifully with the Parmigiano-Reggiano topping.
Lentil Salad with Roasted Red Peppers
Food & Wine / Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Chef Karyn Tomlinson dresses up cooked dry lentils, jarred red peppers, and torn kale with pops of mustard seeds — toasted in a skillet until they start to burst — and crumbles of tart goat cheese. The salad is equally delicious served warm or chilled.
Spinach Salad with Warm Maple Dressing
Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva
A spinach salad with goat cheese and fruit — in this case, blueberries and thinly sliced apples — is a classic for a reason. A maple-mustard dressing, fragrant with smoked paprika, adds even more fall flavor.
Gỏi Gá (Crunchy Vietnamese Chicken Salad)
Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans
This crunchy salad from sibling chefs Eric and Sophie Banh is a perfect cool-weather weeknight dinner. Shredded cabbage, carrots, and onions are tossed with herbs, peanuts, a nuoc cham-esque dressing, and shredded rotisserie chicken (a smart time-saver).
Farro Salad with Roasted Root Vegetables
Chef Maria Sinskey makes humble root vegetables the star of a hearty side salad, with deliciously caramelized carrots, parsnips, and celeriac that make a sturdy complement to toothsome herbed farro. Make this one up to three days ahead to let the flavors meld.
Havuç Tarator (Turkish-Style Carrot Salad with Yogurt)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This simple salad is a typical meze in Turkey: Shredded carrots are sauteed until just crisp-tender, then tossed with garlic and two kinds of yogurt for a cool, tart, creamy, crunchy combination. Garnish with fresh parsley and chopped walnuts.
Collard Greens Salad with Mustard Vinaigrette
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Braised collards are a thing of beauty, but we also love them raw — especially cut into ribbons and massaged until tender but still toothsome. The greens are a hearty canvas for bold toppings: dried tart cherries, shreds of sharp Manchego, and candied almonds.
Marinated Chickpea Salad with Radishes, Cucumber, and Queso de Freir
This main-course salad from pastry chef Paola Velez comes together in just half an hour. Crunchy veggies and an intensely spiced dressing are the key to jazzing up the canned chickpeas — add golden slices of queso de freir and you’ve got a meal.
Warm Potato and Fontina Salad
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Alexandria Juhl
Chef Suzanne Goin brings warm Alpine flavors to the table with a mix of golden potatoes, melty Fontina, and homemade quick-pickled onions infused with spices like juniper. The pickling liquid also becomes the base of the vinaigrette.
Kale Salad with Shaved Brussels Sprouts
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Two green mainstays of the cold weather table join forces in this simple salad, which also contains matchsticks of apple and chopped toasted pecans. The bright dressing — with a whole lemon pureed into the vinaigrette — is what brings it to the next level.
