15 Easy Fall Green Salad Recipes to Celebrate Autumn

Fall is the season for rich flavors, hearty ingredients, and colorful meals, and green salads are no exception.

Incorporating seasonal fruits, vegetables, nuts, and dressings can turn a simple salad into a delightful autumn dish.

From crisp apples and pears to roasted squash and pumpkin seeds, fall greens offer texture, flavor, and vibrant colors.

These salads are perfect for lunch, dinner sides, or as a light, nourishing snack.

With 15 fall green salad recipes, you can enjoy fresh, seasonal ingredients in creative and healthy ways.

These recipes range from simple mixed greens to more elaborate combinations with roasted vegetables, grains, and cheeses.

They balance fresh crunch, sweet and savory flavors, and tangy dressings that highlight the best of fall produce.

Making fall green salads is a quick, easy way to add nutrition, color, and flavor to your meals.

Whether you prefer warm roasted ingredients or crisp fresh toppings, there’s a salad for every palate.

These 15 recipes celebrate the bounty of fall, keeping your meals exciting, healthy, and seasonally inspired.

15 Easy Fall Green Salad Recipes to Celebrate Autumn

These 15 fall green salad recipes showcase the best seasonal ingredients and flavors.

They are versatile, healthy, and perfect for incorporating autumn produce into everyday meals.

From crisp, refreshing greens to hearty roasted vegetables, each salad offers a unique taste experience.

These salads are ideal as main dishes, side dishes, or quick, nourishing snacks.

With a mix of textures, colors, and flavors, they make fall meals vibrant and satisfying.

Homemade dressings, nuts, and seasonal fruits elevate the salads, creating layers of flavor and nutrition.

They are perfect for family meals, dinner parties, or cozy autumn lunches.

These recipes encourage creativity while making healthy, seasonal eating easy and enjoyable.

Fall green salads are not only delicious but also a beautiful addition to any table.

Every recipe provides a fresh, flavorful way to celebrate the season and enjoy wholesome ingredients.

Autumn Harvest Green Salad

Autumn Harvest Green Salad is a colorful and nutrient-packed salad perfect for fall lunches or dinner sides.

Crisp mixed greens are paired with roasted butternut squash, tart apples, and toasted pumpkin seeds for a satisfying crunch.

A maple-balsamic dressing adds a sweet and tangy flavor that complements the seasonal ingredients beautifully.

This salad is not only vibrant and flavorful but also a wholesome and satisfying dish.

Ingredients:

• 4 cups mixed salad greens
• 1 cup roasted butternut squash cubes
• 1 apple, thinly sliced
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
2. In a large salad bowl, combine mixed greens, roasted squash, apple slices, pumpkin seeds, and feta cheese.
3. Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.
4. Serve immediately to maintain the freshness and crunch of the greens and roasted vegetables.

Autumn Harvest Green Salad is fresh, colorful, and perfectly balanced in flavors and textures.

The roasted squash and pumpkin seeds add warmth, while the apples provide a refreshing sweetness.

It’s a perfect side or light meal that celebrates the bounty of fall.

Every bite delivers crunch, flavor, and seasonal goodness in a healthy, satisfying salad.

Cranberry Walnut Green Salad

Cranberry Walnut Green Salad is a crisp, tangy, and sweet salad that embodies the flavors of fall.

Mixed greens are topped with dried cranberries, toasted walnuts, and crumbled goat cheese for a delightful combination.

A light apple-cider vinaigrette enhances the salad with a sweet and tangy flavor that pairs beautifully with the toppings.

This salad is a healthy, seasonal option for lunches, brunches, or dinner sides.

Ingredients:

• 4 cups mixed salad greens
• 1/3 cup dried cranberries
• 1/4 cup toasted walnuts
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
2. In a large salad bowl, combine mixed greens, dried cranberries, toasted walnuts, and goat cheese.
3. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
4. Serve immediately for the freshest flavors and maintain the crispness of the greens.

Cranberry Walnut Green Salad is sweet, tangy, and full of autumn flavors.

The combination of cranberries, walnuts, and goat cheese provides both texture and taste contrast.

It’s a perfect salad for seasonal gatherings or a healthy everyday meal.

Every bite is refreshing, flavorful, and highlights the best of fall ingredients.

Pomegranate Pear Green Salad

Pomegranate Pear Green Salad is a vibrant, refreshing salad that combines sweet, tart, and crisp elements.

Fresh mixed greens are topped with juicy pear slices, pomegranate seeds, and candied pecans for a festive fall touch.

A honey-lemon dressing adds a bright, tangy flavor that balances the sweetness of the fruit.

This salad is perfect for lunch, dinner sides, or holiday-inspired gatherings.

Ingredients:

• 4 cups mixed salad greens
• 1 pear, thinly sliced
• 1/4 cup pomegranate seeds
• 1/4 cup candied pecans
• 1/4 cup crumbled blue cheese
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
2. In a large salad bowl, combine mixed greens, pear slices, pomegranate seeds, candied pecans, and blue cheese.
3. Drizzle the dressing over the salad and toss gently to ensure all ingredients are coated.
4. Serve immediately to enjoy the crispness of the greens and freshness of the fruit.

Pomegranate Pear Green Salad is refreshing, colorful, and full of autumn flavors.

The combination of sweet pears, tart pomegranate, and crunchy pecans creates a perfect balance.

It’s an ideal seasonal salad for meals or entertaining guests.

Every bite is crisp, flavorful, and captures the essence of fall in a salad

Roasted Beet and Arugula Salad

Roasted Beet and Arugula Salad is a vibrant and earthy fall salad perfect for lunch or dinner sides.

Sweet roasted beets pair beautifully with peppery arugula, creamy goat cheese, and crunchy walnuts.

A simple balsamic vinaigrette enhances the natural flavors, adding a tangy-sweet note that ties the salad together.

This salad is as visually stunning as it is delicious, making it perfect for special occasions.

Ingredients:

• 4 cups arugula
• 2 medium beets, roasted and sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets at 400°F (200°C) for 35–40 minutes, then peel and slice them.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
3. In a large salad bowl, combine arugula, roasted beets, goat cheese, and toasted walnuts.
4. Drizzle the dressing over the salad and toss gently until everything is evenly coated.

Roasted Beet and Arugula Salad is earthy, tangy, and full of seasonal flavors.

The combination of sweet beets, peppery arugula, and creamy goat cheese is perfect for fall.

It’s ideal as a side dish or light main course, showcasing the best autumn produce.

Every bite delivers vibrant color, balanced flavors, and a satisfying crunch.

Kale and Roasted Butternut Squash Salad

Kale and Roasted Butternut Squash Salad is hearty, nutritious, and full of fall flavors.

Tender kale leaves are combined with roasted butternut squash, dried cranberries, and toasted pecans.

A maple-dijon vinaigrette adds a sweet and tangy punch that complements the roasted vegetables.

This salad is perfect as a filling lunch or as a side dish for autumn dinners.

Ingredients:

• 4 cups chopped kale
• 1 cup roasted butternut squash cubes
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast the butternut squash at 400°F (200°C) for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine chopped kale, roasted squash, cranberries, and pecans.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Kale and Roasted Butternut Squash Salad is hearty, sweet, and nutty with balanced textures.

The roasted squash and pecans add warmth and crunch while the kale provides a nutritious base.

It’s a perfect fall salad for lunch, dinner, or a festive gathering.

Every bite offers seasonal flavor, texture, and a satisfying, wholesome experience.

Spinach, Apple, and Pomegranate Salad

Spinach, Apple, and Pomegranate Salad is a crisp, refreshing salad ideal for fall.

Baby spinach leaves are paired with juicy apple slices, ruby pomegranate seeds, and toasted almonds.

A light lemon-honey dressing adds brightness and enhances the sweetness of the fruit.

This salad is colorful, flavorful, and perfect as a side dish or light meal.

Ingredients:

• 4 cups baby spinach
• 1 apple, thinly sliced
• 1/4 cup pomegranate seeds
• 1/4 cup toasted almonds
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
2. In a large salad bowl, combine baby spinach, apple slices, pomegranate seeds, and toasted almonds.
3. Drizzle the dressing over the salad and toss gently until ingredients are evenly coated.
4. Serve immediately to enjoy the crispness of the spinach and freshness of the fruit.

Spinach, Apple, and Pomegranate Salad is light, sweet, and tangy with seasonal flavor.

The combination of crisp spinach, juicy apples, and tart pomegranate seeds is perfectly balanced.

It’s ideal for a healthy fall meal or as a festive side dish.

Every bite is refreshing, colorful, and full of autumn goodness.

Roasted Brussels Sprouts and Spinach Salad

Roasted Brussels Sprouts and Spinach Salad is a hearty and flavorful autumn dish perfect for lunch or dinner.

Caramelized Brussels sprouts are combined with fresh spinach, dried cranberries, and toasted pecans for a delightful mix of textures.

A warm maple-balsamic dressing ties the salad together with a sweet and tangy finish.

This salad is both nutritious and satisfying, making it a perfect fall side or main.

Ingredients:

• 4 cups fresh spinach
• 2 cups halved Brussels sprouts
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 20–25 minutes until caramelized.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, and a pinch of salt to make the dressing.
3. In a large salad bowl, combine roasted Brussels sprouts, fresh spinach, cranberries, and pecans.
4. Drizzle the warm dressing over the salad and toss gently to coat evenly.

Roasted Brussels Sprouts and Spinach Salad is sweet, savory, and full of autumn flavors.

The roasted sprouts and pecans add warmth and crunch while the spinach provides a fresh base.

It’s perfect as a side dish for fall dinners or a healthy lunch.

Every bite delivers balance, texture, and seasonal goodness.

Butternut Squash and Arugula Salad

Butternut Squash and Arugula Salad is a bright and flavorful fall salad that balances sweet and peppery flavors.

Roasted butternut squash cubes are paired with peppery arugula, dried cherries, and toasted almonds.

A lemon-honey vinaigrette enhances the flavors while keeping the salad light and refreshing.

This salad is perfect as a lunch, dinner side, or festive autumn appetizer.

Ingredients:

• 4 cups arugula
• 1 cup roasted butternut squash cubes
• 1/4 cup dried cherries
• 1/4 cup toasted almonds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the butternut squash at 400°F (200°C) for 25–30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper for the dressing.
3. In a large salad bowl, combine roasted squash, arugula, dried cherries, and toasted almonds.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Butternut Squash and Arugula Salad is sweet, tangy, and lightly nutty with crisp freshness.

The combination of roasted squash, dried cherries, and almonds creates texture and flavor contrast.

It’s perfect for lunch, dinner, or seasonal entertaining.

Every bite offers autumnal flavor, balance, and a satisfying crunch

Fennel, Apple, and Spinach Salad

Fennel, Apple, and Spinach Salad is a crisp and refreshing fall salad with sweet and aromatic notes.

Thinly sliced fennel adds a subtle licorice flavor that pairs beautifully with crisp apples and fresh spinach.

Toasted walnuts and a citrus vinaigrette enhance the salad, adding crunch and bright, tangy flavor.

This salad is perfect as a light lunch, a dinner side, or a healthy snack during autumn.

Ingredients:

• 4 cups fresh spinach
• 1 small fennel bulb, thinly sliced
• 1 apple, thinly sliced
• 1/4 cup toasted walnuts
• 2 tbsp olive oil
• 1 tbsp fresh orange juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, orange juice, honey, salt, and pepper to make the vinaigrette.
2. In a large salad bowl, combine fresh spinach, fennel slices, apple slices, and toasted walnuts.
3. Drizzle the dressing over the salad and toss gently to coat evenly.
4. Serve immediately to enjoy the crispness of the spinach and apples.

Fennel, Apple, and Spinach Salad is refreshing, crisp, and full of fall flavors.

The combination of fennel, apples, and walnuts adds texture, aroma, and balance.

It’s a perfect seasonal salad for lunch, dinner sides, or entertaining guests.

Every bite delivers lightness, crunch, and a delightful autumn taste experience.

Roasted Pear and Spinach Salad

Roasted Pear and Spinach Salad is a sweet and savory fall salad perfect for autumn lunches or dinner sides.

Tender roasted pear slices are paired with fresh spinach, crumbled blue cheese, and candied pecans for a delightful flavor combination.

A light honey-balsamic dressing enhances the sweetness of the pears and the tanginess of the cheese.

This salad is visually stunning, flavorful, and a perfect seasonal dish for any meal.

Ingredients:

• 4 cups fresh spinach
• 2 ripe pears, sliced and roasted
• 1/4 cup crumbled blue cheese
• 1/4 cup candied pecans
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast pear slices for 10–12 minutes until tender.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
3. In a large salad bowl, combine spinach, roasted pear slices, blue cheese, and candied pecans.
4. Drizzle the dressing over the salad and toss gently until evenly coated.

Roasted Pear and Spinach Salad is sweet, savory, and full of autumn flavors.

The pears, blue cheese, and pecans create a perfect balance of texture and taste.

It’s ideal as a side dish, light lunch, or festive fall appetizer.

Every bite delivers seasonal freshness, flavor, and a satisfying crunch.

Autumn Quinoa and Kale Salad

Autumn Quinoa and Kale Salad is hearty, nutritious, and full of fall flavors.

Cooked quinoa is combined with chopped kale, roasted sweet potatoes, dried cranberries, and pumpkin seeds.

A maple-dijon vinaigrette adds a sweet and tangy touch, tying the ingredients together beautifully.

This salad is perfect as a filling lunch, a dinner side, or a light main course.

Ingredients:

• 4 cups chopped kale
• 1 cup cooked quinoa
• 1 cup roasted sweet potato cubes
• 1/4 cup dried cranberries
• 2 tbsp pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast sweet potato cubes at 400°F (200°C) for 25–30 minutes until tender.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing.
3. In a large salad bowl, combine kale, cooked quinoa, roasted sweet potatoes, cranberries, and pumpkin seeds.
4. Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.

Autumn Quinoa and Kale Salad is hearty, sweet, and slightly nutty with seasonal flavor.

The combination of quinoa, roasted vegetables, and pumpkin seeds creates a satisfying texture.

It’s perfect as a main or side dish for healthy, autumn-inspired meals.

Every bite delivers nutrition, flavor, and a touch of fall warmth.

Apple, Walnut, and Spinach Salad

Apple, Walnut, and Spinach Salad is a crisp, refreshing fall salad packed with flavor and texture.

Fresh spinach leaves are combined with thinly sliced apples, toasted walnuts, dried cranberries, and crumbled feta cheese.

A tangy apple-cider vinaigrette brings all the ingredients together with a balanced sweetness.

This salad is ideal for lunch, dinner sides, or a seasonal holiday gathering.

Ingredients:

• 4 cups fresh spinach
• 1 apple, thinly sliced
• 1/4 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper for the dressing.
2. In a large salad bowl, combine spinach, apple slices, toasted walnuts, cranberries, and feta cheese.
3. Drizzle the dressing over the salad and toss gently to coat evenly.
4. Serve immediately to enjoy the crisp freshness of the greens and apples.

Apple, Walnut, and Spinach Salad is crisp, sweet, and tangy with balanced flavors.

The combination of apples, walnuts, and feta creates contrast and texture in every bite.

It’s perfect for lunch, dinner, or a festive autumn side dish.

Every bite delivers freshness, crunch, and the essence of fall

Roasted Pumpkin and Arugula Salad

Roasted Pumpkin and Arugula Salad is a hearty and flavorful fall salad perfect for lunch or dinner.

Tender roasted pumpkin cubes are paired with peppery arugula, toasted pumpkin seeds, and crumbled feta cheese.

A maple-balsamic dressing adds a sweet and tangy flavor that perfectly complements the roasted pumpkin.

This salad is both colorful and nutritious, making it a standout dish for autumn meals.

Ingredients:

• 4 cups arugula
• 1 cup roasted pumpkin cubes
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast pumpkin cubes at 400°F (200°C) for 25–30 minutes until tender.
2. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine arugula, roasted pumpkin, pumpkin seeds, and feta cheese.
4. Drizzle the dressing over the salad and toss gently until evenly coated.

Roasted Pumpkin and Arugula Salad is sweet, savory, and full of autumn flavors.

The roasted pumpkin and seeds provide warmth and crunch while the arugula adds freshness.

It’s perfect for a side dish or a light, hearty lunch.

Every bite delivers seasonal flavor, texture, and a satisfying autumn experience.

Pecan, Apple, and Kale Salad

Pecan, Apple, and Kale Salad is a vibrant fall salad with a delightful combination of flavors and textures.

Chopped kale is paired with crisp apple slices, toasted pecans, dried cranberries, and crumbled blue cheese.

A honey-lemon vinaigrette brings a refreshing sweetness and tang that enhances the salad’s natural flavors.

This salad is nutritious, colorful, and perfect for a lunch, side dish, or festive gathering.

Ingredients:

• 4 cups chopped kale
• 1 apple, thinly sliced
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled blue cheese
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper for the dressing.
2. In a large salad bowl, combine kale, apple slices, pecans, cranberries, and blue cheese.
3. Drizzle the dressing over the salad and toss gently to coat evenly.
4. Serve immediately to maintain the crispness of the apples and kale.

Pecan, Apple, and Kale Salad is crisp, sweet, and slightly tangy with a nutty texture.

The combination of kale, apples, pecans, and cranberries creates a balanced flavor profile.

It’s perfect for fall lunches, dinner sides, or healthy snacking.

Every bite delivers seasonal freshness, crunch, and a burst of autumn flavor.

Roasted Sweet Potato and Spinach Salad

Roasted Sweet Potato and Spinach Salad is a warm, comforting salad ideal for fall meals.

Roasted sweet potato cubes are paired with fresh spinach, dried cranberries, toasted walnuts, and crumbled feta cheese.

A maple-Dijon dressing adds a rich, tangy-sweet flavor that ties the salad together perfectly.

This salad is hearty, flavorful, and a perfect autumn side dish or light main course.

Ingredients:

• 4 cups fresh spinach
• 1 cup roasted sweet potato cubes
• 1/4 cup dried cranberries
• 1/4 cup toasted walnuts
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast sweet potato cubes at 400°F (200°C) for 25–30 minutes until tender.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine spinach, roasted sweet potatoes, cranberries, walnuts, and feta cheese.
4. Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.

Roasted Sweet Potato and Spinach Salad is sweet, savory, and full of autumn flavors.

The roasted sweet potatoes and walnuts provide warmth and crunch while spinach adds freshness.

It’s perfect as a side dish, lunch, or a festive fall salad.

Every bite delivers balanced flavor, texture, and seasonal satisfaction.