Fall doesn’t have to mean the end of fresh, vibrant salads.
Even as temperatures drop, cold salads can showcase the rich flavors and colors of autumn produce.
From roasted root vegetables to crisp apples, pears, and hearty grains, fall salads offer a mix of textures, flavors, and nutrients.
Whether you’re hosting a gathering or simply want a refreshing yet seasonal meal, these 15 fall cold salad recipes are perfect for embracing the flavors of autumn.
Each salad is packed with wholesome ingredients and balanced dressings, making them both satisfying and visually stunning.
15 Delicious Cold Salad Recipes for the Autumn Season
Cold salads aren’t just for summer—they’re a versatile way to enjoy seasonal produce in the fall.
From sweet roasted vegetables to tangy vinaigrettes and hearty grains, these salads are nutritious, colorful, and delicious.
With these 15 fall cold salad recipes, you can enjoy easy, refreshing, and satisfying meals all season long.
Try them at your next meal or gathering to showcase the best flavors of fall.
Autumn Roasted Beet and Arugula Salad
This vibrant salad features roasted beets paired with fresh arugula, creating a balance of earthy and peppery flavors.
Crispy walnuts and creamy goat cheese add texture and richness.
A simple balsamic vinaigrette ties the ingredients together, highlighting the natural sweetness of the beets.
It’s perfect as a starter, a side, or a light lunch during crisp fall days.
Ingredients:
- 4 medium beets, roasted, peeled, and sliced
- 4 cups fresh arugula
- ½ cup crumbled goat cheese
- ½ cup toasted walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Wrap beets in foil and roast for 45–50 minutes until tender.
- Allow beets to cool, then peel and slice them.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine arugula, roasted beets, and walnuts.
- Drizzle the vinaigrette over the salad and toss gently.
- Sprinkle crumbled goat cheese on top.
- Serve immediately or chill briefly before serving.
The roasted beets add natural sweetness and earthy depth to the salad.
Goat cheese and walnuts provide a creamy and crunchy contrast.
This salad is colorful, flavorful, and perfect for a light, refreshing fall meal.
Harvest Apple, Pecan, and Cranberry Salad
Sweet crisp apples and tart dried cranberries create a vibrant flavor combination in this fall salad.
Crunchy pecans and mixed greens add texture and freshness.
A honey-Dijon dressing ties everything together, making each bite sweet, tangy, and satisfying.
It’s an ideal salad for lunch, a side dish, or to serve at autumn gatherings.
Ingredients:
- 4 cups mixed greens (spinach, arugula, or kale)
- 2 medium apples, thinly sliced
- ½ cup dried cranberries
- ½ cup toasted pecans
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Place mixed greens in a large salad bowl.
- Add sliced apples, dried cranberries, and toasted pecans.
- Drizzle the dressing over the salad.
- Toss gently to combine, ensuring all ingredients are coated.
- Adjust seasoning with salt and pepper if needed.
- Serve immediately or refrigerate for up to 30 minutes before serving.
Apples provide crisp sweetness while cranberries add tartness.
Pecans give a crunchy texture, complementing the greens perfectly.
This salad is refreshing, colorful, and a delightful way to celebrate fall flavors.
Roasted Butternut Squash and Quinoa Salad
This hearty salad features roasted butternut squash, nutty quinoa, and fresh spinach for a balanced fall meal.
Dried cherries and pumpkin seeds add texture, flavor, and visual appeal.
A maple-Dijon dressing enhances the natural sweetness of the squash while adding tangy depth.
It’s perfect as a main dish salad, a side, or a meal prep option for busy fall days.
Ingredients:
- 2 cups cooked quinoa
- 2 cups roasted butternut squash cubes
- 3 cups fresh spinach
- ½ cup dried cherries
- ¼ cup pumpkin seeds, toasted
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss butternut squash cubes with a bit of olive oil, salt, and pepper.
- Roast for 25–30 minutes until tender and lightly caramelized.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine quinoa, roasted squash, fresh spinach, dried cherries, and pumpkin seeds.
- Drizzle the dressing over the salad.
- Toss gently to combine all ingredients evenly.
- Serve immediately or chill for 15–20 minutes before serving.
The roasted squash adds natural sweetness and a tender texture.
Dried cherries and pumpkin seeds provide contrasting flavors and crunch.
This salad is hearty, satisfying, and a colorful celebration of fall produce.
Cranberry, Orange, and Fennel Salad
This refreshing fall salad combines crisp fennel with sweet, juicy oranges and tart dried cranberries.
Toasted almonds add crunch, while a light citrus vinaigrette ties all the flavors together.
It’s perfect for a side dish, lunch, or as a vibrant starter at autumn gatherings.
The combination of sweet, tangy, and crisp textures makes each bite exciting.
Ingredients:
- 2 fennel bulbs, thinly sliced
- 2 large oranges, peeled and segmented
- ½ cup dried cranberries
- ¼ cup toasted almonds, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- In a large salad bowl, combine sliced fennel, orange segments, cranberries, and almonds.
- Drizzle the citrus vinaigrette over the salad.
- Toss gently to evenly coat all ingredients.
- Adjust seasoning with salt and pepper as needed.
- Serve immediately or chill briefly before serving.
Fennel adds a crisp, slightly licorice-like flavor.
Oranges and cranberries provide sweet and tangy contrasts.
This salad is vibrant, refreshing, and perfect for celebrating the flavors of fall.
Roasted Sweet Potato and Kale Salad
This hearty salad features roasted sweet potatoes with tender kale for a nutrient-packed fall meal.
Cranberries and sunflower seeds add texture, while a maple-Dijon dressing enhances the natural sweetness.
It’s ideal as a main course salad or a flavorful side dish.
The roasted sweet potatoes provide warmth and a comforting, earthy taste.
Ingredients:
- 2 cups roasted sweet potato cubes
- 4 cups chopped kale, stems removed
- ½ cup dried cranberries
- ¼ cup sunflower seeds, toasted
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Roast for 25–30 minutes until tender and lightly caramelized.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine roasted sweet potatoes, chopped kale, cranberries, and sunflower seeds.
- Drizzle dressing over the salad and toss gently.
- Serve immediately or chill for 10–15 minutes before serving.
Sweet potatoes provide natural sweetness and tender texture.
Kale adds earthy bitterness that balances the sweetness of the dressing and cranberries.
This salad is hearty, flavorful, and ideal for a seasonal lunch or side.
Roasted Pear, Pecan, and Arugula Salad
This elegant fall salad combines sweet roasted pears with peppery arugula and crunchy pecans.
A light honey-balsamic dressing brings all the flavors together, creating a balanced and satisfying salad.
It’s perfect for autumn lunches, dinner sides, or special holiday gatherings.
The roasted pears add caramelized sweetness, while the pecans provide a crunchy contrast.
Ingredients:
- 2 ripe pears, cored and sliced
- 4 cups fresh arugula
- ½ cup toasted pecans, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss pear slices with a bit of olive oil and roast for 15–20 minutes until tender and caramelized.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- In a large salad bowl, combine arugula and toasted pecans.
- Add roasted pear slices and drizzle dressing over the salad.
- Toss gently to coat all ingredients evenly.
- Serve immediately or chill briefly before serving.
Roasted pears add sweet, juicy flavor to the salad.
Pecans and arugula provide crunch and peppery freshness, creating balance.
This salad is elegant, colorful, and perfect for showcasing fall produce
Roasted Brussels Sprouts and Cranberry Salad
This salad features caramelized roasted Brussels sprouts combined with sweet dried cranberries for a delightful autumn flavor.
Toasted walnuts add crunch, while a tangy apple cider vinaigrette brings everything together.
It’s ideal as a side dish or a light lunch during crisp fall days.
The roasted sprouts add depth, while the cranberries provide a sweet contrast to the savory flavors.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- ¼ cup dried cranberries
- ¼ cup toasted walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Roast for 20–25 minutes until tender and caramelized.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- In a large salad bowl, combine roasted Brussels sprouts, cranberries, and walnuts.
- Drizzle the vinaigrette over the salad and toss gently.
- Serve warm or chilled as desired.
Roasted Brussels sprouts provide a nutty, caramelized flavor.
Cranberries and walnuts add sweetness and crunch for a balanced texture.
This salad is colorful, flavorful, and perfect for fall meals or gatherings.
Farro, Roasted Pumpkin, and Spinach Salad
This hearty salad combines nutty farro with sweet roasted pumpkin and fresh spinach leaves.
Dried cranberries and toasted pumpkin seeds add crunch and bursts of flavor.
A maple-Dijon dressing ties the ingredients together, making it perfect as a main dish or side salad.
The roasted pumpkin enhances natural sweetness, while farro adds a satisfying, chewy texture.
Ingredients:
- 2 cups cooked farro
- 2 cups roasted pumpkin cubes
- 3 cups fresh spinach
- ¼ cup dried cranberries
- ¼ cup toasted pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper, then roast for 25–30 minutes.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine cooked farro, roasted pumpkin, spinach, cranberries, and pumpkin seeds.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately or chill for 10–15 minutes before serving.
Roasted pumpkin adds natural sweetness and tender texture.
Farro provides hearty chewiness, making the salad filling and satisfying.
This salad is nutritious, colorful, and perfect for a seasonal fall meal.
Apple, Fennel, and Pomegranate Salad
This crisp and refreshing salad features sweet apples, crunchy fennel, and jewel-like pomegranate seeds.
A light lemon-honey dressing enhances the natural flavors while adding a tangy-sweet note.
It’s perfect as a side salad or a light lunch, showcasing the best produce of fall.
The combination of crisp, sweet, and tangy ingredients makes each bite refreshing and vibrant.
Ingredients:
- 2 medium apples, thinly sliced
- 1 fennel bulb, thinly sliced
- ½ cup pomegranate seeds
- 3 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- In a large salad bowl, combine apples, fennel, pomegranate seeds, and mixed greens.
- Drizzle dressing over the salad and toss gently to coat all ingredients.
- Serve immediately or refrigerate briefly before serving.
Apples add sweetness, fennel provides crispness, and pomegranate seeds offer a tart pop.
The lemon-honey dressing ties the flavors together perfectly.
This salad is colorful, refreshing, and a beautiful addition to any fall table.
Roasted Carrot, Quinoa, and Kale Salad
This hearty salad combines roasted carrots with nutty quinoa and tender kale for a nutritious fall meal.
Dried cranberries and pumpkin seeds add sweetness and crunch, while a lemon-tahini dressing ties everything together.
It’s ideal as a main course salad or a flavorful side for lunch or dinner.
The roasted carrots bring natural sweetness, complementing the earthy kale and protein-rich quinoa.
Ingredients:
- 2 cups cooked quinoa
- 2 cups roasted carrot slices
- 3 cups chopped kale, stems removed
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds, toasted
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss carrot slices with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
- In a small bowl, whisk together olive oil, tahini, lemon juice, salt, and pepper.
- In a large salad bowl, combine cooked quinoa, roasted carrots, kale, cranberries, and pumpkin seeds.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately or chill briefly before serving.
Roasted carrots add sweetness and depth to the salad.
Kale and quinoa provide hearty texture, making the salad filling and satisfying.
This dish is nutritious, colorful, and perfect for fall lunches or dinners.
Pear, Walnut, and Arugula Salad
This elegant fall salad features sweet pears, peppery arugula, and crunchy toasted walnuts.
A light honey-balsamic dressing enhances the natural flavors, creating a balanced and satisfying salad.
It’s perfect as a lunch, side dish, or a beautiful addition to a holiday table.
The roasted or fresh pears provide natural sweetness that contrasts with the peppery arugula.
Ingredients:
- 2 ripe pears, cored and sliced
- 4 cups fresh arugula
- ½ cup toasted walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- In a large salad bowl, combine arugula and toasted walnuts.
- Add pear slices and drizzle dressing over the salad.
- Toss gently to evenly coat all ingredients.
- Serve immediately or refrigerate briefly before serving.
Pears add natural sweetness while walnuts provide crunch and texture.
Arugula adds a peppery freshness that balances the salad perfectly.
This salad is elegant, colorful, and ideal for celebrating fall flavors.
Roasted Butternut Squash, Spinach, and Pomegranate Salad
This vibrant salad features roasted butternut squash, fresh spinach, and juicy pomegranate seeds for a seasonal delight.
A maple-Dijon dressing enhances the natural sweetness of the squash while adding tang and depth.
It’s perfect as a main course salad, a side dish, or a festive addition to fall gatherings.
The roasted squash provides tenderness and sweetness, complemented by the tart pomegranate seeds and fresh spinach.
Ingredients:
- 2 cups roasted butternut squash cubes
- 3 cups fresh spinach
- ½ cup pomegranate seeds
- ¼ cup toasted pecans
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine roasted squash, spinach, pomegranate seeds, and toasted pecans.
- Drizzle dressing over the salad and toss gently.
- Serve immediately or chill briefly before serving.
Roasted squash adds natural sweetness and a tender texture.
Pomegranate seeds provide tartness and a pop of color for visual appeal.
This salad is flavorful, festive, and perfect for fall meals or holiday gatherings.
Roasted Fennel, Orange, and Pecan Salad
This salad combines roasted fennel with sweet orange segments and crunchy pecans for a refreshing autumn flavor.
A light honey-citrus dressing ties the ingredients together perfectly.
It’s ideal as a side dish, lunch, or a colorful addition to a holiday table.
The roasted fennel adds caramelized depth, while oranges provide a sweet and tangy contrast.
Ingredients:
- 2 fennel bulbs, sliced and roasted
- 2 large oranges, peeled and segmented
- ¼ cup toasted pecans
- 3 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss fennel slices with olive oil, salt, and pepper, then roast for 20–25 minutes until caramelized.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- In a large salad bowl, combine roasted fennel, orange segments, and mixed greens.
- Drizzle the dressing over the salad and toss gently.
- Sprinkle toasted pecans on top and serve immediately.
Roasted fennel brings subtle sweetness and aromatic depth.
Oranges provide juiciness and a bright, tangy flavor contrast.
This salad is vibrant, refreshing, and perfect for fall entertaining or meals.
Roasted Sweet Potato, Black Bean, and Corn Salad
This hearty salad features roasted sweet potatoes paired with black beans, corn, and red bell peppers.
A cilantro-lime dressing adds brightness and complements the natural sweetness of the vegetables.
It’s perfect as a main dish salad or a side for lunch and dinner during autumn.
The roasted sweet potatoes provide warmth and depth, while black beans and corn add protein and texture.
Ingredients:
- 2 cups roasted sweet potato cubes
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- In a large salad bowl, combine roasted sweet potatoes, black beans, corn, bell pepper, and cilantro.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately or chill briefly before serving.
Sweet potatoes add natural sweetness and roasted depth.
Black beans and corn provide texture and heartiness, making it a filling salad.
This salad is colorful, nutritious, and perfect for fall lunches or dinners.
Harvest Farro, Roasted Pumpkin, and Cranberry Salad
This salad combines nutty farro with roasted pumpkin and tart dried cranberries for a classic fall flavor.
Toasted pumpkin seeds and fresh parsley add crunch and brightness.
A maple-Dijon vinaigrette ties all the flavors together for a well-balanced, hearty salad.
The roasted pumpkin provides natural sweetness, while cranberries give a tangy contrast to the grains.
Ingredients:
- 2 cups cooked farro
- 2 cups roasted pumpkin cubes
- ¼ cup dried cranberries
- ¼ cup toasted pumpkin seeds
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine cooked farro, roasted pumpkin, cranberries, pumpkin seeds, and parsley.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately or chill briefly before serving.
Roasted pumpkin adds sweetness and tender texture to the salad.
Cranberries provide tartness, while farro gives a hearty, nutty base.
This salad is colorful, flavorful, and perfect for celebrating fall harvest flavors.
