Best 20 Fall Salad Recipes

FALL SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
• Core and julienne one pear, core and dice the other.
• In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
• Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

FALL SALAD WITH MAPLE VINAIGRETTE

Steps:

• Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
• In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

FALL SALAD

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

FALL HARVEST SALAD

Steps:

• In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside., In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool., In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.

FALL HARVEST FRUIT SALAD

Steps:

• Coat pears and apples in lemon juice.
• Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

SIMPLE FALL GREEN SALAD WITH APPLES & PECANS

Steps:

• Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
• Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
• If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning - see note below.
• Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
• Top with toasted pecans and serve.

FALL SALAD WITH MAPLE-BALSAMIC DRESSING

Steps:

• Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.
• Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.

FALL HARVEST SALAD SUPREME RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
• On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
• Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10-15 minutes.
• While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
• Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
• Serve with the remaining dressing alongside.
• Enjoy!

FALL HARVEST SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes.
• Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat.
• Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.
• Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.
• Cut the pear in half, scoop out the core, then thinly slice.
• Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.
• In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. Drizzle some of the dressing over the salad and toss well to coat.
• Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.
• Enjoy!

FESTIVE FALL TURKEY SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
• Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
• Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

FALL APPLE CHICKEN SALAD WITH MAPLE MUSTARD VINAIGRETTE

Steps:

• whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
• divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.

FABULOUS FALL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper.
• Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
• Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

CONTEST-WINNING FALL HARVEST SALAD

Steps:

• Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat., Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature., In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes., In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately.

TASTE-OF-FALL SALAD

Steps:

• In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS

Steps:

• Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
• In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
• Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
• Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE

Steps:

• Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
• Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
• Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
• Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
• Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.

FIVE-SPICE FALL FRUIT SALAD

Steps:

• Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.
• In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.
• An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.

FALL SALAD OF CORN, CHERRY TOMATOES, AND OVEN-ROASTED GREEN ONIONS

Steps:

• Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.
• Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.
• Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.

BONNIE'S GRILLED PEARS AND MIXED GREENS FALL SALAD

Steps:

• 1. Preheat the grill on low heat. Wash the greens and drain. This recipe serves two. Mix the dressing by whisking together the vinegar and honey. Add the olive oil in a thin stream whisking it constantly and then add the salt and pepper to taste. Use as much or less to your taste when serving. Choose ripe but firm pears for this dish. Peel and core the pears. Brush the pear halves with the olive oil (vegetable oil is okay) Grill on both sides until just soft. About 5 minutes each side. Place greens individual in two large bowls, and add the mixed greens. Add the grilled pears, blue cheese and pecans to the top of the mixed greens and drizzle with the dressing. Enjoy!

FALL HARVEST BEAN SALAD

Steps:

• Combine in a bowl and season to taste with salt & pepper. Cooking time is actually marinating time.