15 Easy Fall Side Salad Recipes You’ll Love This Season

Autumn is the perfect season to enjoy fresh, flavorful salads that celebrate the harvest.

Fall’s bounty of seasonal produce—from crisp apples and pears to roasted squash and hearty greens—offers endless possibilities for vibrant side salads.

These 15 fall side salad recipes are packed with textures, colors, and flavors that complement any meal, whether it’s a casual dinner or a festive holiday spread.

From sweet and tangy dressings to crunchy nuts and seeds, each salad captures the essence of the season while keeping your meals healthy and satisfying.

15 Easy Fall Side Salad Recipes You’ll Love This Season

Fall side salads are a simple yet impactful way to bring seasonal flavors to your table.

These 15 recipes showcase the best of autumn produce, from roasted vegetables to crisp fruits and hearty greens.

They are easy to prepare, visually appealing, and perfect for pairing with warm entrees or cozy soups.

Whether you want something light and refreshing or hearty and filling, these salads make every meal feel festive and nourishing.

Celebrate the season with these colorful, healthy, and flavorful fall side salad recipes.

Roasted Pumpkin & Spinach Salad

This fall salad combines sweet roasted pumpkin cubes with fresh spinach and toasted pecans for a hearty side.

A light maple-balsamic dressing brings all the flavors together in a delicious harmony.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 4 cups fresh spinach
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss pumpkin cubes with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
• In a large bowl, combine roasted pumpkin, spinach, and toasted pecans.
• Whisk together balsamic vinegar and maple syrup, then drizzle over the salad.
• Toss gently to coat all ingredients evenly.
• Serve warm or at room temperature.

Roasted pumpkin adds natural sweetness and a tender texture.

Spinach provides freshness, while pecans give a satisfying crunch.

This salad is colorful, hearty, and perfect for autumn tables.

Apple, Walnut & Arugula Salad

This crisp salad blends sweet apple slices with peppery arugula and crunchy walnuts.

A honey-lemon vinaigrette enhances the flavors for a refreshing fall side.

Ingredients:

• 4 cups arugula
• 2 crisp apples, sliced
• ¼ cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

• Arrange arugula on a serving plate.
• Top with apple slices and toasted walnuts evenly.
• Whisk olive oil, lemon juice, honey, salt, and pepper for dressing.
• Drizzle dressing over salad and toss gently.
• Serve immediately to maintain crispness.

Sweet apples provide natural flavor, while walnuts add a nutty crunch.

Arugula adds a peppery bite that balances the sweetness.

This salad is light, refreshing, and perfect as a fall side dish.

Roasted Carrot & Spinach Salad

Tender roasted carrots pair perfectly with fresh spinach and a tangy orange vinaigrette.

This colorful salad combines earthy sweetness and vibrant freshness.

Ingredients:

• 3 large carrots, peeled and roasted
• 4 cups fresh spinach
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• Salt and pepper to taste
• 2 tablespoons toasted sunflower seeds

Instructions:

• Preheat oven to 400°F (200°C) and roast carrots with olive oil, salt, and pepper for 20–25 minutes.
• In a large bowl, combine roasted carrots and spinach.
• Whisk together olive oil, orange juice, salt, and pepper.
• Drizzle dressing over salad and toss gently.
• Sprinkle sunflower seeds on top before serving.

Roasted carrots add a natural sweetness and tender bite.

Sunflower seeds provide a subtle crunch and nutty flavor.

This salad is vibrant, healthy, and perfect for autumn meals.

Roasted Beet & Goat Cheese Salad

This salad pairs earthy roasted beets with creamy goat cheese and fresh greens.

A citrus vinaigrette adds brightness and balance to the dish.

Ingredients:

• 3 medium roasted beets, sliced
• 4 cups mixed greens
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• Salt and pepper to taste
• 2 tablespoons toasted walnuts

Instructions:

• Roast beets at 400°F (200°C) for 40 minutes, peel, and slice.
• Place greens in a large bowl and top with roasted beets.
• Sprinkle goat cheese and toasted walnuts on top.
• Whisk together olive oil, orange juice, salt, and pepper.
• Drizzle dressing over salad and toss gently.

The roasted beets provide earthy sweetness and vibrant color.

Goat cheese adds creaminess, while walnuts provide texture.

This salad is visually stunning, flavorful, and perfect for fall gatherings.

Warm Farro & Roasted Vegetable Salad

This hearty salad combines nutty farro with roasted seasonal vegetables and fresh herbs.

A light lemon-olive oil dressing ties all the flavors together beautifully.

Ingredients:

• 1 cup cooked farro
• 1 cup roasted butternut squash
• 1 cup roasted carrots
• 1 cup roasted Brussels sprouts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

• Roast vegetables at 400°F (200°C) for 25–30 minutes until tender.
• Cook farro according to package instructions and let cool slightly.
• Combine farro with roasted vegetables in a large bowl.
• Whisk olive oil, lemon juice, thyme, salt, and pepper.
• Drizzle dressing over salad and toss gently.
• Serve warm or at room temperature.

Roasted vegetables bring sweetness and earthy depth to the salad.

Farro adds a hearty, chewy texture that makes it filling.

This salad is nutritious, colorful, and perfect as a fall side dish.

Autumn Harvest Apple & Pecan Salad

This crisp salad celebrates the flavors of fall with sweet apples, crunchy pecans, and tangy cranberries.

The combination of fresh greens, seasonal fruit, and a honey-mustard dressing creates a balanced and refreshing side.

Ingredients:

• 4 cups mixed greens
• 2 crisp apples, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted pecans
• ¼ cup crumbled feta cheese
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

• In a large salad bowl, combine mixed greens, apple slices, dried cranberries, and toasted pecans.
• In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to coat all ingredients.
• Sprinkle crumbled feta over the top before serving.
• Serve immediately for maximum freshness and flavor.

The crisp apples and toasted pecans add texture and sweetness to the greens.

The tangy honey-mustard dressing perfectly balances the natural sweetness of the fruit.

This salad is light, refreshing, and ideal for brightening any fall meal.

Roasted Butternut Squash & Kale Salad

This hearty salad combines caramelized butternut squash with tender kale and toasted seeds.

The earthy flavors are complemented by a maple-balsamic dressing that enhances the natural sweetness of the squash.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 3 cups chopped kale, stems removed
• ¼ cup pumpkin seeds, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and toss the squash with olive oil, salt, and pepper.
• Spread squash on a baking sheet and roast for 25–30 minutes until golden and tender.
• In a large bowl, massage kale with a pinch of salt for 2–3 minutes until slightly softened.
• Add roasted squash and pumpkin seeds to the kale.
• Drizzle with balsamic vinegar and maple syrup, then toss gently to combine.
• Serve warm or at room temperature.

Roasted squash adds a sweet, nutty flavor that pairs beautifully with kale.

The pumpkin seeds give the salad a satisfying crunch.

This fall salad is hearty enough to serve alongside roasted meats or enjoy on its own.

Pear, Walnut & Blue Cheese Salad

This autumn-inspired salad pairs juicy pears with tangy blue cheese and crunchy walnuts for a sophisticated side.

The flavors are enhanced by a light vinaigrette that ties all ingredients together perfectly.

Ingredients:

• 4 cups arugula or mixed greens
• 2 ripe pears, thinly sliced
• ½ cup walnuts, toasted
• ¼ cup crumbled blue cheese
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

• Arrange greens on a large serving platter.
• Top with pear slices and toasted walnuts evenly.
• Sprinkle crumbled blue cheese over the top.
• In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
• Drizzle the vinaigrette over the salad just before serving.
• Toss lightly to coat, making sure each bite has a balance of flavors.

Juicy pears and tangy blue cheese create a luxurious combination.

Toasted walnuts add texture and a subtle nutty flavor.

This salad is elegant, refreshing, and perfect for fall entertaining.

Roasted Beet & Goat Cheese Salad

This vibrant salad features roasted beets paired with creamy goat cheese and a citrusy dressing.

The combination of earthy beets, tangy cheese, and crisp greens makes each bite a flavorful experience.

Ingredients:

• 3 medium beets, roasted, peeled, and sliced
• 4 cups mixed greens
• ¼ cup crumbled goat cheese
• 2 tablespoons walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

Instructions:

• Roast beets at 400°F (200°C) for 40–45 minutes until tender, then peel and slice.
• Place mixed greens in a large bowl and top with roasted beet slices.
• Sprinkle crumbled goat cheese and toasted walnuts over the salad.
• In a small bowl, whisk together olive oil, orange juice, balsamic vinegar, salt, and pepper.
• Drizzle dressing over the salad and toss gently.
• Serve immediately while beets are slightly warm.

The creamy goat cheese complements the earthy sweetness of roasted beets.

The citrus dressing brightens the flavors, balancing richness and earthiness.

This colorful salad is a stunning addition to any fall menu.

Autumn Farro & Roasted Vegetable Salad

This hearty salad combines nutty farro with roasted seasonal vegetables and a savory herb dressing.

The dish is filling, flavorful, and perfect for a comforting fall side.

Ingredients:

• 1 cup farro, cooked according to package instructions
• 1 cup roasted butternut squash, cubed
• 1 cup roasted carrots, sliced
• 1 cup roasted Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast vegetables with olive oil, salt, and pepper until tender, about 25 minutes.
• Cook farro according to package instructions and let cool slightly.
• In a large bowl, combine cooked farro with roasted vegetables.
• Whisk together olive oil, lemon juice, thyme, salt, and pepper for the dressing.
• Pour dressing over salad and toss to combine.
• Serve warm or at room temperature.

The roasted vegetables provide natural sweetness and depth of flavor.

Nutty farro adds substance, making the salad hearty and satisfying.

This dish is a colorful, nutritious, and filling side perfect for fall gatherings.

Warm Roasted Brussels Sprouts & Cranberry Salad

This fall salad combines caramelized Brussels sprouts with tart dried cranberries and a light maple vinaigrette.

The warmth of the roasted sprouts contrasts beautifully with the sweet-tart bite of cranberries, making it a seasonal favorite.

Ingredients:

• 1 pound Brussels sprouts, halved
• ½ cup dried cranberries
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons toasted pecans

Instructions:

• Preheat oven to 400°F (200°C).
• Toss Brussels sprouts with olive oil, salt, and pepper.
• Roast for 25–30 minutes until caramelized and tender.
• In a small bowl, whisk together maple syrup and Dijon mustard.
• Drizzle dressing over roasted sprouts and toss to coat.
• Add dried cranberries and toasted pecans before serving.

The caramelized sprouts bring a savory, nutty flavor to the salad.

Cranberries and pecans add sweetness and crunch, balancing the dish perfectly.

This salad is warm, colorful, and ideal for any autumn meal.

Roasted Sweet Potato & Arugula Salad

Sweet potatoes and peppery arugula combine for a hearty, nutrient-packed fall side.

A tangy lemon vinaigrette enhances the natural sweetness of roasted vegetables.

Ingredients:

• 2 medium sweet potatoes, cubed
• 4 cups arugula
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup crumbled feta cheese

Instructions:

• Preheat oven to 400°F (200°C).
• Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper.
• Roast for 25–30 minutes until tender and lightly browned.
• In a large bowl, combine arugula and roasted sweet potatoes.
• Drizzle with lemon juice and toss gently.
• Sprinkle crumbled feta on top before serving.

The sweet potatoes provide earthy, caramelized sweetness.

Arugula adds a fresh, peppery bite that contrasts perfectly.

This salad is vibrant, hearty, and bursting with autumn flavors.

Autumn Quinoa & Roasted Vegetable Salad

This salad blends fluffy quinoa with roasted squash, carrots, and red onions for a filling fall side.

A maple-Dijon dressing ties all the flavors together beautifully.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted butternut squash, cubed
• 1 cup roasted carrots, sliced
• ½ cup roasted red onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

• Roast squash, carrots, and red onion at 400°F (200°C) for 25–30 minutes.
• Cook quinoa according to package directions and let cool slightly.
• In a large bowl, combine quinoa with roasted vegetables.
• Whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
• Pour dressing over salad and toss gently.
• Serve warm or at room temperature.

Quinoa adds a nutty, hearty texture to the salad.

The roasted vegetables bring sweetness and depth, making it satisfying.

This side is filling, colorful, and perfect for autumn dinners.

Pear & Pomegranate Spinach Salad

Sweet pears and tart pomegranate seeds make this salad a refreshing fall treat.

A light balsamic dressing enhances the natural flavors of the fruit and greens.

Ingredients:

• 4 cups baby spinach
• 2 ripe pears, sliced
• ½ cup pomegranate seeds
• ¼ cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

• Arrange spinach on a large platter.
• Top with pear slices, pomegranate seeds, and toasted walnuts.
• In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
• Drizzle dressing over the salad and toss gently.
• Serve immediately for maximum freshness.

The pears add sweetness and a soft texture to the crisp greens.

Pomegranate seeds provide tart bursts and visual appeal.

This salad is light, refreshing, and perfect for a fall side dish.

Roasted Beet, Orange & Fennel Salad

Earthy roasted beets, juicy oranges, and crisp fennel create a refreshing and colorful salad.

A citrusy vinaigrette ties the flavors together for a balanced fall side dish.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 oranges, segmented
• 1 small fennel bulb, thinly sliced
• 4 cups mixed greens
• 3 tablespoons olive oil
• 1 tablespoon orange juice
• Salt and pepper to taste

Instructions:

• Roast beets at 400°F (200°C) for 40 minutes until tender, then slice.
• In a large bowl, combine mixed greens, beets, orange segments, and fennel slices.
• Whisk together olive oil, orange juice, salt, and pepper for dressing.
• Drizzle dressing over salad and toss gently.
• Serve immediately for a colorful presentation.

Roasted beets add deep, earthy sweetness to the salad.

Oranges and fennel provide freshness, brightness, and a slight crunch.

This salad is elegant, vibrant, and perfect for showcasing fall flavors.

Autumn Harvest Spinach & Roasted Pear Salad

This fall salad combines sweet roasted pears with fresh spinach and crunchy toasted almonds.

A light honey-lemon vinaigrette ties the flavors together, making it both refreshing and hearty.

Ingredients:

• 4 cups fresh spinach
• 2 ripe pears, sliced and roasted
• ¼ cup toasted almonds
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Roast pear slices for 15 minutes until soft and slightly caramelized.
• In a large bowl, combine spinach, roasted pears, and toasted almonds.
• Whisk olive oil, lemon juice, honey, salt, and pepper.
• Drizzle vinaigrette over salad and toss gently.
• Sprinkle goat cheese on top before serving.

The roasted pears bring natural sweetness and a tender texture.

Almonds add crunch, and the vinaigrette balances flavors perfectly.

This salad is light, elegant, and a delightful fall side.

Roasted Butternut Squash & Spinach Salad

Tender roasted butternut squash cubes pair beautifully with fresh spinach and tangy goat cheese.

A simple balsamic dressing enhances the sweetness of the squash while keeping the salad fresh.

Ingredients:

• 3 cups roasted butternut squash cubes
• 4 cups baby spinach
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

• Roast butternut squash at 400°F (200°C) for 25–30 minutes until tender.
• In a large bowl, combine roasted squash and spinach.
• Whisk olive oil, balsamic vinegar, salt, and pepper to make a dressing.
• Drizzle over salad and toss gently.
• Sprinkle goat cheese on top before serving.

The roasted squash provides sweetness and a soft, caramelized texture.

Spinach adds freshness, and the balsamic dressing balances flavors.

This salad is warm, colorful, and perfect for autumn tables.

Roasted Carrot & Quinoa Salad

This salad blends roasted carrots with nutty quinoa and a lemon-honey dressing for a vibrant fall side.

It’s hearty, healthy, and full of layered textures and flavors.

Ingredients:

• 2 cups cooked quinoa
• 3 large carrots, roasted and sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions:

• Preheat oven to 400°F (200°C) and roast carrots for 25 minutes.
• Cook quinoa according to package directions and let cool slightly.
• In a large bowl, combine quinoa and roasted carrots.
• Whisk olive oil, lemon juice, honey, salt, and pepper for dressing.
• Pour dressing over salad and toss to coat.
• Garnish with chopped parsley before serving.

The roasted carrots add natural sweetness and depth.

Quinoa provides a nutty, hearty texture that complements the vegetables.

This salad is filling, colorful, and perfect as a fall side.

Apple, Fennel & Arugula Salad

This crisp salad pairs thinly sliced apples with peppery arugula and refreshing fennel.

A light citrus vinaigrette brings out the sweetness and crispness of the apples.

Ingredients:

• 4 cups arugula
• 2 apples, thinly sliced
• ½ fennel bulb, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• Salt and pepper to taste
• 2 tablespoons toasted walnuts

Instructions:

• Arrange arugula on a serving platter.
• Top with apple and fennel slices evenly.
• Whisk olive oil, orange juice, salt, and pepper for dressing.
• Drizzle dressing over salad and toss gently.
• Sprinkle toasted walnuts on top before serving.

The crisp apples and fennel create refreshing textures.

Arugula adds peppery notes, while walnuts provide crunch.

This salad is light, vibrant, and perfect for fall side dishes.

Roasted Beet, Arugula & Citrus Salad

Earthy roasted beets combine with arugula and citrus segments for a colorful and flavorful salad.

A citrus vinaigrette enhances the flavors while adding brightness to the dish.

Ingredients:

• 3 medium roasted beets, sliced
• 4 cups arugula
• 1 orange, segmented
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons toasted pine nuts

Instructions:

• Roast beets at 400°F (200°C) for 40 minutes until tender, then slice.
• Arrange arugula on a platter and layer roasted beets and orange segments.
• Whisk olive oil, lemon juice, salt, and pepper for dressing.
• Drizzle over salad and toss gently.
• Sprinkle toasted pine nuts on top before serving.

The roasted beets provide earthy sweetness and vibrant color.

Citrus segments add bright, juicy freshness, and pine nuts give a crunchy bite.

This salad is elegant, refreshing, and perfect for autumn gatherings.