15 Delicious Fall Vegetable Salad Recipes to Warm Up Your Table

When autumn arrives, crisp air and golden leaves bring with them an abundance of hearty vegetables ready for the table.

Fall produce—like squash, beets, kale, Brussels sprouts, and root vegetables—shines in vibrant salads that are both nourishing and comforting.

Unlike light summer salads, fall vegetable salads are rich, colorful, and full of depth.

They balance roasted sweetness with fresh greens, tangy dressings, and crunchy textures.

These dishes are versatile enough to serve as a wholesome lunch, a festive holiday side, or even the centerpiece of a cozy dinner.

To inspire your seasonal cooking, here are 15 fall vegetable salad recipes that highlight the flavors of the harvest and celebrate the beauty of autumn produce.

15 Delicious Fall Vegetable Salad Recipes to Warm Up Your Table

Fall salads prove that healthy eating doesn’t have to be boring or repetitive.

With roasted root vegetables, hearty grains, leafy greens, and vibrant seasonal fruits, these 15 fall vegetable salad recipes bring warmth, color, and bold flavors to the table.

Each recipe makes the most of seasonal ingredients, transforming simple vegetables into memorable meals.

Whether you’re planning a family dinner, a holiday gathering, or just a cozy night at home, these salads will keep your table fresh and inspiring all season long.

Roasted Root Vegetable & Kale Salad

This hearty autumn salad brings together the earthy sweetness of roasted root vegetables with the robust texture of kale.

The vegetables caramelize in the oven, creating depth, while a tangy maple-Dijon vinaigrette ties everything together.

Crunchy walnuts and creamy goat cheese elevate the dish, making it both comforting and elegant.

Perfect as a side or a light dinner.

Ingredients

• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small sweet potato, cubed
• 1 small beet, peeled and cubed
• 3 cups kale, stemmed and chopped
• ¼ cup crumbled goat cheese
• ¼ cup toasted walnuts
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions

• Preheat your oven to 400°F (200°C). Spread carrots, parsnips, sweet potato, and beet on a baking sheet. Toss with 2 tablespoons of olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until golden and tender.
• While the vegetables roast, massage kale with 1 tablespoon of olive oil and a pinch of salt until leaves soften and darken. This step makes kale more tender.
• In a small bowl, whisk maple syrup, Dijon mustard, apple cider vinegar, remaining olive oil, salt, and pepper to make the vinaigrette.
• Once vegetables are done, let them cool slightly. Combine roasted vegetables with kale, then drizzle vinaigrette over the top.
• Toss gently, then sprinkle with goat cheese and walnuts before serving warm or at room temperature.

This salad captures the essence of fall through its blend of roasted sweetness and hearty greens.

The creamy goat cheese provides balance, while the walnuts add a crunch that complements every bite.

Serve this alongside roasted meats, grain bowls, or enjoy it as a filling vegetarian main course.

Warm Brussels Sprout & Apple Salad

This salad balances the earthy bite of Brussels sprouts with the crisp sweetness of fall apples.

The sprouts are lightly roasted for tenderness, while the apples add freshness and juiciness.

A honey-mustard dressing brightens everything, and toasted pecans provide a satisfying crunch.

This dish makes a delightful side for holiday gatherings or cozy weeknight dinners.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 medium Honeycrisp apple, thinly sliced
• ¼ cup toasted pecans
• ¼ cup dried cranberries
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions

• Preheat oven to 375°F (190°C). Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast for 20 minutes, stirring once, until lightly browned.
• While sprouts roast, prepare dressing by whisking together honey, Dijon mustard, apple cider vinegar, and 1 tablespoon olive oil. Adjust seasoning to taste.
• Remove sprouts from oven and transfer to a large bowl. Add sliced apples, cranberries, and pecans.
• Drizzle with honey-mustard dressing and toss gently to combine.
• Serve warm or at room temperature, ensuring the apples remain crisp and fresh.

This salad is both rustic and refined, combining roasted warmth with crisp freshness.

The nuts and cranberries enhance the flavors beautifully, making it ideal for fall feasts.

Pair it with roasted poultry or pork for a perfectly balanced autumn meal.

Butternut Squash & Quinoa Harvest Salad

This nourishing salad celebrates fall with sweet roasted butternut squash, nutty quinoa, and tart cranberries.

It’s full of color, texture, and flavor, making it as beautiful as it is delicious.

Pepitas add crunch, while a citrus vinaigrette provides brightness that balances the sweetness.

This salad works well as a side dish or a light vegetarian entrée.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• ¼ cup dried cranberries
• ¼ cup toasted pepitas (pumpkin seeds)
• 3 cups mixed greens (spinach, arugula, or kale)
• 3 tbsp olive oil
• Juice of 1 orange
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
• Meanwhile, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and allow to cool slightly.
• Prepare dressing by whisking olive oil, orange juice, maple syrup, apple cider vinegar, salt, and pepper until smooth.
• In a large bowl, combine mixed greens, roasted squash, quinoa, cranberries, and pepitas.
• Drizzle with citrus vinaigrette and toss until well coated. Serve warm or chilled.

This salad is a vibrant showcase of autumn flavors, blending sweetness, nuttiness, and freshness.

It is filling yet light, offering both comfort and nutrition in each bite.

Serve as a colorful centerpiece at gatherings or enjoy for a satisfying weekday lunch.

Maple-Roasted Carrot & Farro Salad

This salad highlights roasted carrots glazed with maple syrup and hearty farro grains.

The carrots become caramelized and sweet, while farro adds a nutty chewiness.

A lemon-tahini dressing lends creaminess, and fresh parsley gives brightness.

This dish is both grounding and refreshing, perfect for crisp fall evenings.

Ingredients

• 4 medium carrots, peeled and sliced lengthwise
• 1 cup farro, rinsed
• 3 cups water or broth
• ¼ cup fresh parsley, chopped
• ¼ cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp warm water
• Salt and black pepper to taste

Instructions

• Preheat oven to 375°F (190°C). Toss carrots with olive oil, maple syrup, salt, and pepper. Roast for 25 minutes until tender and slightly caramelized.
• Cook farro in water or broth according to package instructions until tender but chewy. Drain any excess liquid.
• Whisk together tahini, lemon juice, warm water, salt, and pepper to form a creamy dressing.
• In a serving bowl, combine farro, roasted carrots, parsley, and feta cheese.
• Drizzle dressing over salad and toss gently before serving warm or at room temperature.

This salad delivers a rich balance of sweet, savory, and nutty flavors.

It has substance yet remains fresh, making it versatile for any meal.

Serve alongside roasted meats or enjoy as a hearty vegetarian main course.

Roasted Beet & Arugula Salad with Citrus Dressing

This salad features the earthy sweetness of roasted beets paired with the peppery bite of arugula.

Creamy goat cheese adds richness, while candied pecans bring delightful crunch.

A citrus dressing with orange and lemon balances the flavors beautifully.

It is an elegant yet simple dish, perfect for autumn meals and gatherings.

Ingredients

• 3 medium beets, scrubbed and trimmed
• 3 cups fresh arugula
• ¼ cup goat cheese, crumbled
• ¼ cup candied pecans
• 2 tbsp olive oil
• Juice of 1 orange
• Juice of ½ lemon
• 1 tsp honey
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Wrap beets individually in foil and place on a baking sheet. Roast for 45–60 minutes until tender when pierced with a knife.
• Allow beets to cool slightly, then peel and cut into wedges or cubes.
• In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper to make the dressing.
• Arrange arugula on a serving platter or bowl. Top with roasted beet pieces, crumbled goat cheese, and candied pecans.
• Drizzle with citrus dressing just before serving, tossing gently to coat.

This salad brings together bold yet balanced flavors in every bite.

The sweet beets, tangy goat cheese, and crisp arugula create harmony.

It is versatile enough to serve as a starter, side dish, or light main course

Roasted Cauliflower & Chickpea Salad

This salad highlights the nutty flavor of roasted cauliflower paired with hearty chickpeas.

Spices add warmth, while fresh herbs brighten the dish.

A tahini-lemon dressing brings creamy tanginess.

It’s nourishing, flavorful, and perfect for a wholesome fall meal.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp warm water
• ¼ cup chopped parsley
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss cauliflower and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast 25–30 minutes until golden and crisp.
• In a small bowl, whisk tahini, lemon juice, warm water, salt, and pepper until smooth.
• Place roasted cauliflower and chickpeas in a serving bowl. Add chopped parsley.
• Drizzle with tahini-lemon dressing and toss gently.
• Serve warm or at room temperature.

This salad is hearty yet refreshing, with rich smoky notes balanced by bright herbs.

It makes a satisfying vegetarian option that pairs beautifully with grilled or roasted dishes.

Enjoy as a side or as a protein-rich main salad.

Sweet Potato & Black Bean Salad

This colorful salad combines roasted sweet potatoes with black beans for a protein-packed dish.

Corn and red onion add crunch and brightness.

A lime-cilantro dressing ties it together with zest and freshness.

It’s hearty, wholesome, and full of fall character.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• ½ cup corn kernels (fresh or frozen)
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 3 tbsp olive oil
• Juice of 2 limes
• 1 tsp cumin
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss sweet potatoes with 2 tablespoons olive oil, cumin, salt, and pepper. Roast for 25 minutes until tender.
• While potatoes roast, prepare dressing by whisking lime juice, 1 tablespoon olive oil, salt, and pepper.
• In a large bowl, combine roasted sweet potatoes, black beans, corn, and red onion.
• Add chopped cilantro and drizzle with lime dressing.
• Toss well and serve warm or chilled.

This salad is filling and flavorful, with a balance of sweetness, zest, and earthiness.

It’s a versatile option for potlucks, weeknight dinners, or meal prepping.

Serve it alone or as a vibrant side to grilled meats.

Warm Cabbage & Apple Slaw Salad

This salad pairs tender sautéed cabbage with crisp, sweet apples.

Caraway seeds and cider vinegar add tangy warmth.

Toasted sunflower seeds bring crunch and nuttiness.

It’s a comforting yet refreshing fall salad.

Ingredients

• ½ head green cabbage, thinly sliced
• 1 Honeycrisp apple, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• ½ tsp caraway seeds
• ¼ cup toasted sunflower seeds
• Salt and black pepper to taste

Instructions

• Heat olive oil in a skillet over medium heat. Add cabbage, salt, pepper, and caraway seeds. Sauté for 5–7 minutes until softened but not mushy.
• Remove from heat and stir in apple cider vinegar.
• Add sliced apples and toss to combine.
• Sprinkle toasted sunflower seeds over the salad.
• Serve warm as a side or light main.

This salad is simple yet flavorful, with a mix of tender, crunchy, and tangy elements.

It feels hearty but remains light, making it a great autumn side dish.

Pair it with roasted pork or chicken for a comforting seasonal meal.

Roasted Pumpkin & Spinach Salad

This salad celebrates pumpkin with roasted cubes that caramelize beautifully.

Fresh spinach adds a crisp contrast, while feta cheese gives creamy saltiness.

Pomegranate seeds add color and tangy sweetness.

It’s festive, flavorful, and perfect for fall gatherings.

Ingredients

• 2 cups pumpkin, peeled and cubed
• 3 cups baby spinach
• ¼ cup crumbled feta cheese
• ¼ cup pomegranate seeds
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss pumpkin with 2 tablespoons olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
• In a small bowl, whisk remaining olive oil, balsamic vinegar, honey, salt, and pepper.
• Arrange spinach in a large bowl. Top with roasted pumpkin, feta, and pomegranate seeds.
• Drizzle with balsamic dressing.
• Toss gently before serving.

This salad is colorful and festive, offering a balance of sweet, salty, and tangy.

It works wonderfully as a holiday dish or weeknight side.

Serve warm or chilled depending on preference.

Lentil & Roasted Vegetable Salad

This salad combines earthy lentils with caramelized fall vegetables.

A mustard vinaigrette adds tang and brightness.

Fresh herbs provide freshness, making the salad both hearty and light.

It’s nourishing and deeply satisfying.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 small red onion, sliced
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp honey
• ¼ cup chopped parsley
• Salt and black pepper to taste

Instructions

• Preheat oven to 375°F (190°C). Toss carrots, parsnip, and onion with 2 tablespoons olive oil, salt, and pepper. Roast 25–30 minutes until tender.
• Meanwhile, cook lentils in boiling water until tender but not mushy, about 20–25 minutes. Drain and cool slightly.
• In a bowl, whisk remaining olive oil, Dijon mustard, vinegar, honey, salt, and pepper.
• Combine lentils, roasted vegetables, and parsley in a serving bowl.
• Toss with vinaigrette and serve warm or at room temperature.

This salad is hearty and comforting, packed with protein and flavor.

It is perfect for cold evenings when you crave warmth and nourishment.

Serve it as a standalone meal or as a side to roasted meats

Roasted Acorn Squash & Arugula Salad

This salad highlights the natural sweetness of acorn squash paired with peppery arugula.

Toasted pumpkin seeds bring crunch, while shaved Parmesan adds savory richness.

A maple-balsamic dressing ties everything together beautifully.

It’s simple yet elegant, perfect for cozy fall dinners.

Ingredients

• 1 small acorn squash, seeded and sliced into wedges
• 3 cups fresh arugula
• ¼ cup shaved Parmesan cheese
• ¼ cup toasted pumpkin seeds
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss squash wedges with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
• In a small bowl, whisk balsamic vinegar, maple syrup, and 1 tablespoon olive oil to make the dressing.
• Arrange arugula on a serving platter. Top with roasted acorn squash, Parmesan, and pumpkin seeds.
• Drizzle with maple-balsamic dressing.
• Serve warm or at room temperature.

This salad blends sweet, nutty, and peppery flavors into one vibrant dish.

It’s satisfying but not heavy, making it versatile for many occasions.

Serve as a side dish or a light entrée during autumn.

Roasted Broccoli & Cranberry Salad

This salad combines the nutty crispness of roasted broccoli with tart cranberries.

Almonds add crunch, and a yogurt-based dressing brings creaminess.

It’s both wholesome and flavorful, with a mix of textures.

A colorful, healthy addition to your fall menu.

Ingredients

• 1 large head broccoli, cut into florets
• ¼ cup dried cranberries
• ¼ cup sliced almonds, toasted
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Roast 20–25 minutes until tender and slightly charred.
• In a bowl, whisk Greek yogurt, lemon juice, honey, salt, and pepper into a creamy dressing.
• Place roasted broccoli in a serving bowl. Add cranberries and almonds.
• Drizzle with yogurt dressing.
• Toss lightly before serving.

This salad offers a nourishing balance of roasted, sweet, and creamy flavors.

It feels indulgent yet healthy, perfect for family dinners or gatherings.

Pair it with poultry or fish for a complete fall mea

Caramelized Onion & Mushroom Barley Salad

This hearty salad brings together chewy barley with savory caramelized onions and mushrooms.

The deep flavors are enhanced with fresh thyme and a tangy vinaigrette.

It’s rustic, filling, and brimming with fall comfort.

Ideal for chilly evenings when you crave warmth.

Ingredients

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 cup mushrooms, sliced
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil (for dressing)
• 1 tbsp red wine vinegar
• Salt and black pepper to taste

Instructions

• Cook barley in boiling water until tender, about 25–30 minutes. Drain and cool slightly.
• Heat olive oil in a skillet. Add onions and cook on low heat until caramelized, about 20 minutes. Add mushrooms and thyme, cooking until softened.
• In a small bowl, whisk olive oil, balsamic vinegar, and red wine vinegar for the dressing.
• Combine barley, onion-mushroom mixture, and dressing in a bowl. Toss well.
• Serve warm or at room temperature.

This salad is savory, earthy, and deeply comforting.

It is hearty enough to serve as a main dish but works equally well as a side.

Perfect for fall when you want robust and warming flavors.

Roasted Parsnip & Apple Salad

This salad pairs the earthy sweetness of roasted parsnips with crisp apples.

Walnuts add crunch, while goat cheese lends creaminess.

A cider-honey dressing balances the flavors.

It’s a rustic yet elegant fall salad.

Ingredients

• 3 medium parsnips, peeled and cubed
• 1 Honeycrisp apple, thinly sliced
• ¼ cup walnuts, toasted
• ¼ cup crumbled goat cheese
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and black pepper to taste

Instructions

• Preheat oven to 375°F (190°C). Toss parsnip cubes with 2 tablespoons olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
• Whisk together remaining olive oil, apple cider vinegar, honey, salt, and pepper to create dressing.
• In a serving bowl, arrange roasted parsnips, sliced apple, walnuts, and goat cheese.
• Drizzle with cider-honey dressing.
• Toss lightly before serving.

This salad has a beautiful contrast of roasted warmth and fresh crispness.

It works wonderfully as a side dish at fall gatherings.

Serve alongside roasted chicken, turkey, or pork.

Warm Kale & Roasted Garlic Salad

This salad emphasizes the bold flavor of kale softened with warm roasted garlic.

A lemony dressing brightens the richness, while sunflower seeds add crunch.

It’s hearty, earthy, and loaded with fall character.

Perfect as a side or light main course.

Ingredients

• 4 cups kale, stemmed and chopped
• 1 whole garlic bulb
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp sunflower seeds
• Salt and black pepper to taste

Instructions

• Preheat oven to 375°F (190°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast 30–35 minutes until soft.
• Massage kale with 1 tablespoon olive oil and a pinch of salt until tender.
• Squeeze roasted garlic cloves from their skins and mash into a paste. Whisk with lemon juice, Dijon mustard, remaining olive oil, salt, and pepper to form a dressing.
• Toss kale with garlic-lemon dressing.
• Sprinkle sunflower seeds on top before serving.

This salad is bold yet balanced, offering both depth and freshness.

It is versatile and pairs well with roasted meats or grain dishes.

Enjoy it warm for maximum comfort during chilly evenings.