15 Hearty Fall Picnic Salads Recipes You’ll Love

Fall is the perfect season to enjoy fresh, vibrant salads that showcase the colors and flavors of the harvest.

From crisp apples and pears to roasted squash, nuts, and hearty greens, fall picnic salads combine seasonal ingredients with exciting textures and tastes.

Whether you’re planning a family outing, a cozy picnic in the park, or an autumn gathering with friends, these salads are ideal for enjoying on the go or at the table.

These 15 fall picnic salad recipes include a variety of leafy greens, roasted vegetables, grains, fruits, and proteins, all designed to celebrate the flavors of autumn.

They are easy to prepare, portable, and packed with nutrients, making them perfect for healthy, flavorful fall meals.

Each salad offers a unique twist, combining sweet, savory, tangy, and nutty flavors to delight every palate.

Prepare to discover salads that are both visually stunning and irresistibly delicious, perfect for any fall picnic.

15 Hearty Fall Picnic Salads Recipes You’ll Love

Fall picnic salads are a delicious way to enjoy seasonal ingredients while keeping meals light, healthy, and flavorful.

These 15 recipes feature a mix of fresh produce, grains, roasted vegetables, fruits, nuts, and proteins to create satisfying, portable meals.

They are perfect for autumn outings, work lunches, or backyard gatherings, offering convenience without compromising on taste.

Each salad captures the essence of fall with bold flavors, vibrant colors, and seasonal textures.

With these recipes, your fall picnics will be filled with freshness, creativity, and the comforting flavors of the season.

Autumn Harvest Apple and Walnut Salad

This salad features crisp apples, crunchy walnuts, and mixed greens tossed in a maple-Dijon vinaigrette.

Sweet and tart apples pair perfectly with the nutty flavor of toasted walnuts, creating a balanced, refreshing dish.

It’s ideal for a fall picnic or as a light lunch, offering a colorful presentation and a satisfying crunch in every bite.

The maple-Dijon dressing adds a touch of sweetness and tang that complements the fresh ingredients beautifully.

Ingredients:

• 6 cups mixed greens (spinach, arugula, and romaine)
• 2 crisp apples, thinly sliced
• ½ cup toasted walnuts
• ½ cup dried cranberries
• ¼ cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
2. In a large salad bowl, combine mixed greens, apple slices, walnuts, cranberries, and feta cheese.
3. Drizzle dressing over the salad and toss gently to coat evenly.
4. Transfer to a portable container for a picnic or serve immediately on a platter.
5. Optionally, sprinkle extra walnuts or cranberries on top for garnish.

The combination of sweet apples, tangy dressing, and crunchy walnuts is refreshing and satisfying.

Cranberries and feta add depth and contrast to each bite.

It’s a light, colorful, and flavorful salad perfect for enjoying outdoors.

A simple yet elegant dish that captures the essence of fall in every forkful.

Roasted Butternut Squash and Quinoa Salad

This hearty fall salad combines roasted butternut squash, quinoa, and arugula with a lemon-tahini dressing.

The roasted squash adds natural sweetness while quinoa provides a nutty, protein-packed base.

It’s perfect for an autumn picnic or lunch, offering vibrant colors and a satisfying texture.

The lemon-tahini dressing adds creaminess and bright citrus notes that complement the earthy roasted vegetables.

Ingredients:

• 2 cups cubed butternut squash
• 1 cup cooked quinoa
• 4 cups arugula
• ½ cup pumpkin seeds
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted squash, cooked quinoa, arugula, pumpkin seeds, and dried cranberries.
4. Drizzle dressing over the salad and toss gently until evenly coated.
5. Serve immediately or pack in a container for a fall picnic.

Roasted butternut squash adds natural sweetness and a tender texture.

Quinoa and pumpkin seeds provide protein and satisfying crunch.

It’s a nutrient-rich salad that is filling yet light enough for a picnic.

A colorful, flavorful fall dish that pairs beautifully with crisp autumn air.

Harvest Pear and Pecan Spinach Salad

This fall salad features juicy pears, candied pecans, and baby spinach tossed with a honey-balsamic dressing.

The pears provide sweetness while the pecans add a crunchy texture, creating a perfect balance of flavors.

It’s ideal for a picnic, lunch, or light dinner, and makes a visually stunning autumn dish.

The honey-balsamic dressing adds richness and a touch of tang that enhances the natural flavors of the ingredients.

Ingredients:

• 5 cups baby spinach
• 2 ripe pears, thinly sliced
• ½ cup candied pecans
• ¼ cup crumbled blue cheese or goat cheese
• ½ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and black pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
2. In a large bowl, combine baby spinach, sliced pears, candied pecans, cheese, and dried cranberries.
3. Drizzle the honey-balsamic dressing over the salad and toss gently to coat.
4. Serve immediately or pack in a picnic-friendly container.
5. Optionally, garnish with extra pecans or a few cheese crumbles for presentation.

Juicy pears and crunchy pecans create a satisfying contrast in each bite.

Cheese and cranberries add a tangy-sweet layer of flavor.

It’s a fresh, flavorful, and visually appealing salad perfect for fall outings.

A cozy, autumn-inspired dish that’s easy to make and perfect for sharing.

Roasted Beet and Goat Cheese Salad

This colorful fall salad features earthy roasted beets, creamy goat cheese, and mixed greens tossed with a citrus vinaigrette.

The combination of sweet beets, tangy cheese, and crisp greens creates a balanced, flavorful dish.

It’s perfect for a fall picnic, lunch, or as a side at autumn gatherings.

Every bite delivers vibrant flavors, satisfying textures, and a touch of seasonal elegance.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F (200°C) and wrap beets in foil. Roast for 40–50 minutes until tender. Allow to cool, then peel and slice.
2. In a small bowl, whisk together olive oil, orange juice, Dijon mustard, honey, salt, and pepper for the vinaigrette.
3. In a large bowl, combine mixed greens, roasted beets, goat cheese, and toasted walnuts.
4. Drizzle vinaigrette over the salad and toss gently to coat.
5. Serve immediately or pack in a portable container for a picnic.

Roasted beets provide natural sweetness and an earthy depth of flavor.

Goat cheese adds creaminess, while walnuts offer a crunchy contrast.

It’s a visually stunning, nutrient-rich salad perfect for fall outings.

A refreshing, flavorful dish that embodies autumn elegance and warmth.

Harvest Farro Salad with Roasted Vegetables

This hearty fall salad combines nutty farro with roasted vegetables, cranberries, and a maple vinaigrette.

Carrots, Brussels sprouts, and sweet potatoes create a flavorful, colorful base, while farro adds chewiness and substance.

It’s perfect for a picnic, meal prep, or a light autumn lunch.

Every bite is savory, slightly sweet, and full of seasonal textures and aromas.

Ingredients:

• 1 cup farro, cooked
• 1 cup roasted carrots, cubed
• 1 cup roasted Brussels sprouts, halved
• 1 cup roasted sweet potatoes, cubed
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and toss vegetables with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the vinaigrette.
3. In a large bowl, combine cooked farro, roasted vegetables, and dried cranberries.
4. Drizzle vinaigrette over the salad and toss gently to combine.
5. Serve immediately or pack in a picnic container for outdoor dining.

Farro provides a chewy, hearty texture that pairs beautifully with roasted vegetables.

Cranberries add a touch of natural sweetness and color.

It’s a filling, flavorful salad perfect for autumn meals on the go.

A wholesome, satisfying dish that celebrates seasonal produce in every bite.

Cranberry, Pecan, and Roasted Butternut Squash Salad

This fall salad combines roasted butternut squash, cranberries, and toasted pecans with mixed greens and a maple-Dijon dressing.

The sweetness of squash and cranberries complements the nutty pecans, while the dressing adds a tangy, slightly sweet finish.

It’s ideal for picnics, lunch boxes, or fall gatherings with friends and family.

Every bite offers a balance of textures and flavors, making it both satisfying and visually appealing.

Ingredients:

• 4 cups mixed greens
• 2 cups roasted butternut squash cubes
• ½ cup dried cranberries
• ½ cup toasted pecans
• 2 tablespoons crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast butternut squash cubes with olive oil, salt, and pepper for 20–25 minutes until tender.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
3. In a large bowl, combine mixed greens, roasted squash, cranberries, pecans, and feta cheese if desired.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack for a picnic.

Roasted butternut squash adds natural sweetness and tenderness to the salad.

Cranberries and pecans provide contrast in flavor and texture.

It’s a colorful, flavorful fall salad perfect for outdoor dining.

A wholesome, autumn-inspired dish that is both vibrant and satisfying.

Roasted Pumpkin and Arugula Salad

This fall salad features roasted pumpkin, peppery arugula, and toasted pumpkin seeds with a tangy balsamic dressing.

The sweetness of roasted pumpkin balances the peppery bite of arugula, creating a perfectly harmonious fall flavor.

It’s ideal for a picnic, light lunch, or as a side dish for autumn dinners.

Every bite is colorful, flavorful, and packed with seasonal textures.

Ingredients:

• 4 cups arugula
• 2 cups roasted pumpkin cubes
• ¼ cup toasted pumpkin seeds
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast pumpkin cubes with olive oil, salt, and pepper for 20–25 minutes until tender.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine arugula, roasted pumpkin, pumpkin seeds, and goat cheese.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack in a picnic container.

Roasted pumpkin provides natural sweetness and a soft texture.

Pumpkin seeds add crunch, while arugula brings peppery freshness.

It’s a nutrient-rich, flavorful salad perfect for fall outings.

A vibrant, autumn-inspired dish that is both satisfying and visually appealing.

Apple, Fennel, and Pomegranate Salad

This crisp fall salad combines sweet apples, crunchy fennel, and juicy pomegranate seeds with mixed greens.

A lemon-honey vinaigrette enhances the flavors while adding brightness and balance.

It’s ideal for a fall picnic, lunch, or light dinner, offering a refreshing and colorful presentation.

Every bite delivers crisp, juicy, and tangy flavors that celebrate autumn produce.

Ingredients:

• 5 cups mixed greens
• 2 apples, thinly sliced
• 1 fennel bulb, thinly sliced
• ½ cup pomegranate seeds
• ¼ cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and black 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 bowl, combine mixed greens, apple slices, fennel, pomegranate seeds, and toasted walnuts.
3. Drizzle dressing over the salad and toss gently to coat evenly.
4. Serve immediately or pack in a picnic-friendly container.
5. Optionally, garnish with extra pomegranate seeds for a festive look.

Fennel adds crisp texture and a subtle licorice-like flavor.

Apples and pomegranate seeds provide natural sweetness and juiciness.

It’s a refreshing, nutrient-packed salad perfect for fall gatherings.

A vibrant, flavorful dish that celebrates the colors and tastes of autumn.

Sweet Potato, Kale, and Cranberry Salad

This hearty salad combines roasted sweet potatoes, kale, and dried cranberries with a maple-balsamic dressing.

The earthy kale and sweet potatoes pair beautifully with tart cranberries for a balanced, autumnal flavor.

It’s perfect for a fall picnic, lunch, or as a side dish at seasonal gatherings.

Every bite delivers warmth, texture, and the comforting flavors of fall produce.

Ingredients:

• 4 cups chopped kale
• 2 cups roasted sweet potato cubes
• ½ cup dried cranberries
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast sweet potato cubes with olive oil, salt, and pepper for 20–25 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 chopped kale, roasted sweet potatoes, cranberries, and toasted pecans.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack in a picnic container for outdoor dining.

Roasted sweet potatoes add natural sweetness and a tender texture.

Cranberries and pecans provide contrast in flavor and crunch.

It’s a hearty, nutritious salad perfect for autumn meals on the go.

A wholesome, flavorful dish that highlights seasonal ingredients beautifully.

Roasted Carrot and Farro Salad

This fall salad combines nutty farro with roasted carrots, fresh herbs, and a lemon-honey dressing.

Roasting the carrots brings out their natural sweetness while farro adds a chewy, hearty texture.

It’s perfect for a picnic, lunch, or light dinner, offering vibrant colors and satisfying flavors.

Every bite is balanced, flavorful, and packed with seasonal autumn goodness.

Ingredients:

• 1 cup cooked farro
• 2 cups roasted carrot slices
• 4 cups mixed greens
• 2 tablespoons chopped fresh parsley
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast carrot slices with olive oil, salt, and pepper for 20–25 minutes until tender.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper for the dressing.
3. In a large bowl, combine cooked farro, roasted carrots, mixed greens, parsley, and pumpkin seeds.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack in a picnic-friendly container.

Roasted carrots add natural sweetness and depth of flavor.

Farro provides a hearty texture and nutty taste that complements the vegetables.

It’s a colorful, nutrient-packed salad ideal for fall outings.

A refreshing, wholesome dish that celebrates autumn’s bounty.

Spiced Roasted Pear and Pecan Salad

This salad features roasted pears, toasted pecans, and baby spinach tossed with a warm cinnamon-maple dressing.

The sweetness of pears and crunch of pecans balance perfectly with the peppery spinach.

It’s ideal for picnics, lunches, or fall gatherings, offering a cozy and festive flavor profile.

Every bite delivers a mix of sweet, savory, and nutty textures that celebrate autumn flavors.

Ingredients:

• 4 cups baby spinach
• 2 ripe pears, sliced and roasted
• ½ cup toasted pecans
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast pear slices for 10–12 minutes until tender.
2. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, cinnamon, salt, and pepper for the dressing.
3. In a large bowl, combine baby spinach, roasted pears, pecans, and cranberries.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack for a fall picnic.

Roasted pears add natural sweetness and a tender bite.

Pecans provide crunch while spinach offers a fresh, earthy balance.

It’s a cozy, flavorful salad perfect for autumn outdoor meals.

A seasonal dish bursting with color, flavor, and festive textures.

Autumn Grain Salad with Roasted Vegetables

This hearty fall salad combines quinoa, roasted seasonal vegetables, and a maple-Dijon dressing.

Carrots, Brussels sprouts, and squash bring color, sweetness, and texture to the dish.

It’s perfect for picnics, meal prep, or lunch, offering both nutrition and satisfying flavors.

Every bite is hearty, slightly sweet, and packed with wholesome fall ingredients.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted carrots, cubed
• 1 cup roasted Brussels sprouts, halved
• 1 cup roasted butternut squash cubes
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast vegetables with olive oil, salt, and pepper for 20–25 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 cooked quinoa and roasted vegetables.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack in a portable container for a picnic.

Quinoa adds protein and a nutty texture that complements the vegetables.

Roasted vegetables bring natural sweetness and depth to every bite.

It’s a satisfying, colorful, and nutrient-rich fall salad.

A wholesome, flavorful dish perfect for autumn outdoor meals or gatherings.

Autumn Kale and Roasted Apple Salad

This fall salad combines hearty kale, roasted apple slices, and toasted almonds with a maple-Dijon dressing.

The roasted apples add natural sweetness while kale provides a nutrient-packed, slightly bitter balance.

It’s perfect for picnics, lunches, or as a side for fall dinners, offering vibrant color and flavor.

Every bite delivers a mix of sweet, savory, and crunchy textures that celebrate the season.

Ingredients:

• 4 cups chopped kale
• 2 apples, roasted and sliced
• ¼ cup toasted almonds
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast apple slices for 10–12 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 kale, roasted apples, almonds, and cranberries.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack in a picnic container.

Roasted apples bring sweetness and soft texture to the hearty kale.

Almonds and cranberries add crunch and contrasting flavors.

It’s a nutrient-rich, satisfying salad perfect for fall outings.

A colorful, flavorful dish that captures autumn’s bounty in every bite.

Roasted Butternut Squash and Arugula Salad

This salad features roasted butternut squash, peppery arugula, and pecans tossed with a maple-balsamic vinaigrette.

The natural sweetness of squash complements the tangy balsamic and nutty pecans for a balanced, autumnal flavor.

It’s ideal for picnics, work lunches, or fall gatherings, offering both visual appeal and delicious taste.

Every bite combines tender squash, crunchy nuts, and peppery greens for a satisfying texture.

Ingredients:

• 4 cups arugula
• 2 cups roasted butternut squash cubes
• ¼ cup toasted pecans
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast butternut squash cubes with olive oil, salt, and pepper for 20–25 minutes until tender.
2. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine arugula, roasted squash, pecans, and cranberries.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack in a picnic container.

Roasted squash adds natural sweetness and a soft, tender texture.

Pecans and cranberries provide contrast and crunch for each bite.

It’s a flavorful, nutrient-packed salad perfect for autumn outdoor meals.

A wholesome and colorful dish that celebrates fall produce beautifully.

Autumn Harvest Grain and Veggie Salad

This hearty fall salad combines farro, roasted root vegetables, and cranberries with a maple-Dijon dressing.

The roasted carrots, parsnips, and sweet potatoes bring color, sweetness, and texture to the dish.

It’s perfect for picnics, lunches, or light dinners, offering both satisfying flavors and visual appeal.

Every bite is hearty, slightly sweet, and full of seasonal goodness.

Ingredients:

• 1 cup cooked farro
• 1 cup roasted carrots, cubed
• 1 cup roasted parsnips, cubed
• 1 cup roasted sweet potatoes, cubed
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and roast vegetables with olive oil, salt, and pepper for 20–25 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 cooked farro, roasted vegetables, and dried cranberries.
4. Drizzle dressing over the salad and toss gently to coat.
5. Serve immediately or pack in a portable container for a picnic.

Farro adds heartiness and a nutty flavor that complements roasted vegetables.

Cranberries provide a sweet-tart contrast and visual appeal.

It’s a filling, colorful salad perfect for autumn outdoor meals.

A wholesome, flavorful dish that captures the essence of fall in every bite.