15 Quick Fall Potluck Salad Recipes You Need to Try

As the leaves turn golden and the air grows crisp, fall brings more than just cozy sweaters and pumpkin spice—it’s also the perfect season for sharing food with friends and family.

Potlucks are a staple of autumn gatherings, whether it’s a casual get-together, a holiday feast, or a community event.

Salads, in particular, offer vibrant flavors, seasonal ingredients, and a lighter balance to hearty fall dishes.

From roasted vegetables and sweet apples to nuts, grains, and tangy dressings, fall potluck salads can be both comforting and festive.

If you’re looking to impress your guests, nourish your crowd, and celebrate autumn’s bounty, we’ve curated 15 fall potluck salad recipes that are colorful, flavorful, and perfect for sharing.

15 Quick Fall Potluck Salad Recipes You Need to Try

Fall potluck salads are all about embracing seasonal ingredients and creative flavor combinations.

Whether you prefer sweet roasted squash, tart cranberries, hearty grains, or creamy cheeses, these salads offer something for everyone.

They’re not only beautiful on the table but also simple to prepare in advance, making them ideal for busy gatherings.

With this collection of 15 fall potluck salad recipes, you can elevate any autumn meal, delight your guests, and bring the vibrant flavors of the season to your table.

So grab your favorite seasonal produce, mix, toss, and enjoy a celebration of fall in every bite!

Harvest Apple Pecan Salad with Maple-Dijon Vinaigrette

This vibrant fall salad celebrates the crisp flavors of the season, combining tart apples, roasted pecans, dried cranberries, and mixed greens.

Topped with crumbled goat cheese and a warm maple-dijon vinaigrette, it’s both hearty and refreshing, perfect for a potluck gathering.

Every bite offers a delightful contrast of textures and flavors—sweet, tangy, nutty, and creamy.

It’s a show-stopping fall salad that pairs beautifully with roasted meats or a light soup.

Ingredients:

• 6 cups mixed salad greens (baby kale, arugula, and spinach)
• 2 crisp apples, thinly sliced (Granny Smith or Honeycrisp)
• 1/2 cup dried cranberries
• 1/2 cup roasted pecans
• 1/4 cup crumbled goat cheese
• 1/4 small red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and freshly ground 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 create the vinaigrette. Taste and adjust seasoning as needed.
2. In a large salad bowl, combine the mixed greens, apple slices, cranberries, pecans, and red onion.
3. Drizzle the salad with the maple-dijon vinaigrette and toss gently to coat all ingredients evenly.
4. Sprinkle crumbled goat cheese over the top for a creamy finish.
5. Serve immediately or cover and chill for up to an hour before the potluck.

This salad is a perfect fall centerpiece, offering a harmonious balance of sweet, tangy, and nutty flavors, sure to impress everyone at your gathering.

Roasted Butternut Squash & Quinoa Autumn Salad

A cozy, hearty salad ideal for fall potlucks, this dish features roasted butternut squash, protein-rich quinoa, and a mix of dried fruits and toasted seeds.

Each element brings warmth, texture, and vibrant autumn colors.

Tossed in a spiced maple-lime dressing, the salad combines earthy sweetness, nutty crunch, and zesty brightness, making it a satisfying vegetarian-friendly option that even meat-lovers will rave about.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 cup cooked quinoa, cooled
• 1/2 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup feta cheese, crumbled
• 2 cups baby spinach
• 2 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 3 tbsp fresh lime juice
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
2. In a small bowl, whisk together lime juice, maple syrup, and Dijon mustard for the dressing.
3. In a large bowl, combine roasted butternut squash, cooked quinoa, dried cranberries, pumpkin seeds, and baby spinach.
4. Drizzle the maple-lime dressing over the salad and toss gently to combine.
5. Top with crumbled feta just before serving.

This salad bursts with autumn flavor, offering a delightful combination of sweet, savory, and tangy notes that make it both festive and nourishing for any potluck table.

Warm Brussels Sprout & Bacon Fall Salad with Cranberry Balsamic Glaze

This indulgent salad is a perfect mix of savory, sweet, and smoky flavors for a fall gathering.

Shredded Brussels sprouts are lightly sautéed with crisp bacon and caramelized onions, then tossed with toasted walnuts, dried cranberries, and a tangy balsamic glaze.

Warm and inviting, it’s a dish that feels both comforting and elegant, ideal for sharing at a potluck or holiday table.

Ingredients:

• 4 cups shredded Brussels sprouts
• 4 slices bacon, chopped
• 1/2 cup thinly sliced red onion
• 1/4 cup toasted walnuts
• 1/3 cup dried cranberries
• 1/4 cup balsamic glaze
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and drain on paper towels, reserving 1 tbsp of bacon fat.
2. In the same skillet, add olive oil and sauté red onion until soft and caramelized, about 5–7 minutes.
3. Add shredded Brussels sprouts and sauté for 5–6 minutes until tender but still slightly crisp. Season with salt and pepper.
4. Remove from heat and transfer to a large mixing bowl. Toss with crispy bacon, toasted walnuts, and dried cranberries.
5. Drizzle with balsamic glaze and toss lightly to coat evenly. Serve warm.

This Brussels sprout salad delivers a comforting mix of textures and bold fall flavors that will make it a standout hit at any potluck, balancing richness and brightness beautifully.

Roasted Pear & Pomegranate Autumn Salad

This elegant fall salad brings together roasted pears, jewel-toned pomegranate seeds, and toasted pecans over a bed of tender mixed greens.

The creamy blue cheese adds a tangy, indulgent note, while a honey-balsamic dressing ties all the flavors together.

It’s visually stunning, bursting with seasonal sweetness, and perfect for a potluck where presentation matters as much as flavor.

Ingredients:

• 4 cups mixed greens (spinach, arugula, and baby kale)
• 2 ripe pears, cored and sliced
• 1/2 cup pomegranate seeds
• 1/2 cup toasted pecans
• 1/4 cup crumbled blue cheese
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1/2 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss pear slices with 1 tbsp olive oil and a pinch of salt. Roast for 15–20 minutes until golden and tender.
2. In a small bowl, whisk together remaining olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine mixed greens, roasted pears, pomegranate seeds, and toasted pecans.
4. Drizzle dressing over salad and toss gently.
5. Sprinkle crumbled blue cheese on top and serve immediately.

This salad is a stunning fall centerpiece with a perfect balance of sweetness, tanginess, and crunch, ideal for impressing friends at any potluck.

Sweet Potato, Kale & Cranberry Salad with Tahini Dressing

This hearty salad celebrates the best of fall with roasted sweet potatoes, earthy kale, and tart cranberries, all tossed in a creamy, nutty tahini dressing.

It’s a filling, vegan-friendly option that’s full of vibrant colors and textures.

Toasted sunflower seeds add a satisfying crunch, making it a salad that’s as nourishing as it is flavorful.

Ingredients:

• 3 cups chopped kale, stems removed
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup dried cranberries
• 1/4 cup toasted sunflower seeds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp tahini
• 1 tbsp maple syrup
• 2 tbsp lemon juice
• 1–2 tbsp warm water to thin dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together tahini, maple syrup, lemon juice, and warm water until smooth and pourable.
3. Massage chopped kale with a pinch of salt to soften it slightly.
4. In a large bowl, combine roasted sweet potatoes, kale, cranberries, and sunflower seeds.
5. Drizzle tahini dressing over the salad and toss gently to coat.

This salad is hearty, wholesome, and deeply satisfying, offering a rich combination of flavors that celebrate the warmth and vibrancy of fall

Autumn Harvest Farro Salad with Roasted Vegetables

This colorful fall salad uses nutty farro as a base, combined with roasted seasonal vegetables like carrots, Brussels sprouts, and red bell peppers.

Dried cherries, fresh parsley, and a lemon-thyme vinaigrette give it a bright, slightly sweet, and herbaceous finish.

It’s a rustic, hearty salad perfect for potlucks, bringing a satisfying blend of flavors and textures to the table.

Ingredients:

• 1 cup uncooked farro
• 2 cups diced carrots
• 2 cups halved Brussels sprouts
• 1 red bell pepper, diced
• 1/2 cup dried cherries
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp chopped fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, Brussels sprouts, and red bell pepper with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook farro according to package instructions, drain, and let cool slightly.
3. In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, thyme, salt, and pepper for the vinaigrette.
4. In a large bowl, combine cooked farro, roasted vegetables, dried cherries, and parsley.
5. Drizzle with lemon-thyme vinaigrette and toss gently before serving.

This salad is hearty, vibrant, and full of autumnal flavors, making it an ideal addition to any fall potluck spread, impressing guests with both color and taste.

Cranberry, Walnut & Roasted Beet Salad with Orange Vinaigrette

This vibrant fall salad showcases the earthy sweetness of roasted beets combined with crunchy walnuts and tart dried cranberries.

Baby arugula provides a peppery bite, and crumbled feta adds a creamy tang.

Finished with a bright, citrusy orange vinaigrette, this salad is colorful, flavorful, and perfect for a festive fall potluck.

Each bite delivers a perfect harmony of sweet, tangy, and nutty flavors.

Ingredients:

• 4 cups baby arugula
• 3 medium beets, peeled and cubed
• 1/2 cup toasted walnuts
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp freshly squeezed orange juice
• 1 tsp orange zest
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed beets with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, orange juice, orange zest, balsamic vinegar, honey, salt, and pepper to create the vinaigrette.
3. In a large bowl, combine baby arugula, roasted beets, walnuts, and cranberries.
4. Drizzle the orange vinaigrette over the salad and toss gently.
5. Sprinkle crumbled feta on top before serving.

This salad offers a beautiful visual appeal with deep reds, greens, and oranges, while balancing earthy, sweet, and tangy notes that celebrate fall’s bounty.

Roasted Pumpkin & Farro Salad with Sage Pesto

This hearty salad features roasted pumpkin cubes, chewy farro, and a vibrant sage pesto, bringing warm fall flavors to life.

Toasted pine nuts add crunch, and arugula provides a peppery balance.

The combination of nutty farro, roasted pumpkin, and aromatic pesto makes it a substantial and satisfying dish, perfect for a potluck where guests are looking for something wholesome and unique.

Ingredients:

• 2 cups cubed pumpkin
• 1 cup cooked farro, cooled
• 2 cups arugula
• 1/4 cup toasted pine nuts
• 2 tbsp olive oil
• Salt and pepper, to taste
• For Sage Pesto:
  • 1 cup fresh sage leaves
  • 1/4 cup walnuts
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup olive oil
  • 1 clove garlic
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Prepare the sage pesto by blending sage leaves, walnuts, Parmesan, garlic, olive oil, salt, and pepper until smooth.
3. In a large bowl, combine roasted pumpkin, cooked farro, and arugula.
4. Drizzle with sage pesto and toss gently to coat.
5. Sprinkle toasted pine nuts on top before serving.

This salad perfectly combines earthy, nutty, and herbal flavors, making it a standout, hearty dish for a fall potluck or holiday gathering.

Autumn Pear & Roasted Sweet Potato Salad with Poppy Seed Dressing

This salad pairs roasted sweet potatoes with crisp pear slices, mixed greens, and toasted almonds, creating a mix of warm and fresh textures.

A sweet and tangy poppy seed dressing enhances the natural sweetness of the pears and sweet potatoes, while a sprinkle of dried cranberries adds a tart contrast.

It’s a crowd-pleasing salad that balances flavor, color, and texture beautifully.

Ingredients:

• 2 cups mixed greens (spinach, arugula, and baby kale)
• 2 medium sweet potatoes, peeled and cubed
• 2 ripe pears, thinly sliced
• 1/4 cup toasted almonds
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• Salt and pepper, to taste
• Poppy Seed Dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp poppy seeds
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to create the dressing.
3. In a large bowl, combine mixed greens, roasted sweet potatoes, pear slices, almonds, and dried cranberries.
4. Drizzle poppy seed dressing over the salad and toss gently.
5. Serve immediately for optimal flavor and texture.

This salad is a delicious harmony of warm roasted vegetables, sweet fresh fruit, and a tangy, creamy dressing, making it a perfect fall potluck addition.

Warm Roasted Carrot & Lentil Salad with Maple-Tahini Dressing

This comforting fall salad features tender roasted carrots paired with protein-rich lentils, creating a hearty and nutritious dish.

Toasted pumpkin seeds add a satisfying crunch, while fresh parsley and a maple-tahini dressing bring warmth, sweetness, and a subtle earthiness.

It’s a vegan-friendly, colorful, and flavorful option that stands out on any potluck table.

Ingredients:

• 4 large carrots, peeled and sliced into sticks
• 1 cup cooked green or brown lentils
• 2 cups baby spinach
• 1/4 cup toasted pumpkin seeds
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper, to taste
• Maple-Tahini Dressing:
  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tbsp warm water
  • 1/2 tsp cumin
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot sticks with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together tahini, maple syrup, lemon juice, warm water, cumin, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted carrots, cooked lentils, and baby spinach.
4. Drizzle with maple-tahini dressing and toss gently.
5. Top with toasted pumpkin seeds and chopped parsley before serving.

This salad balances earthy, sweet, and tangy flavors with a variety of textures, making it a hearty and vibrant fall potluck dish.

Roasted Acorn Squash & Arugula Salad with Pomegranate Molasses

This visually stunning fall salad combines roasted acorn squash cubes with peppery arugula, creamy feta, and crunchy pistachios.

Pomegranate seeds and a drizzle of pomegranate molasses add a tart, jewel-toned brightness.

It’s a sophisticated salad that celebrates autumn flavors and textures, making it a showstopper for any potluck or holiday table.

Ingredients:

• 1 medium acorn squash, peeled and cubed
• 4 cups arugula
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pistachios
• 1/2 cup pomegranate seeds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp pomegranate molasses

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed acorn squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large bowl, combine roasted squash, arugula, feta, pistachios, and pomegranate seeds.
3. Drizzle pomegranate molasses over the salad and toss gently.
4. Serve immediately to enjoy the combination of warm roasted squash and fresh greens.

This salad is a perfect mix of sweet, tangy, creamy, and nutty flavors with beautiful fall colors, ideal for impressing potluck guests.

Autumn Chopped Apple, Kale & Farro Salad with Cinnamon Vinaigrette

This hearty salad features chewy farro, crisp apples, and nutrient-packed kale, tossed with dried cherries and toasted pecans.

A sweet and spiced cinnamon vinaigrette elevates the flavors, making it a festive and filling fall dish.

Its balance of textures and sweet-tart notes makes it a versatile potluck favorite that complements a variety of mains.

Ingredients:

• 2 cups cooked farro, cooled
• 3 cups chopped kale, stems removed
• 2 crisp apples, diced
• 1/2 cup dried cherries
• 1/4 cup toasted pecans
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, ground cinnamon, salt, and pepper to make the vinaigrette.
2. In a large bowl, combine cooked farro, chopped kale, diced apples, dried cherries, and toasted pecans.
3. Drizzle the cinnamon vinaigrette over the salad and toss thoroughly to combine.
4. Let the salad sit for 10 minutes to allow flavors to meld before serving.

This salad is hearty, flavorful, and seasonally inspired, offering a sweet, nutty, and tangy experience that’s perfect for a fall potluck spread.

Warm Brussels Sprout, Apple & Brie Salad with Walnut Vinaigrette

This luxurious fall salad combines caramelized Brussels sprouts, crisp apple slices, and creamy Brie for a rich yet refreshing dish.

Toasted walnuts provide crunch, while a lightly sweet walnut vinaigrette ties all the flavors together.

Perfectly balanced between savory, sweet, and nutty, this salad is a stunning addition to any potluck table.

Ingredients:

• 4 cups shredded Brussels sprouts
• 2 crisp apples, thinly sliced
• 1/2 cup walnuts, toasted
• 1/2 cup Brie cheese, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• Walnut Vinaigrette:
  • 1/4 cup walnut oil (or olive oil)
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • Salt and pepper, to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Sauté shredded Brussels sprouts for 5–7 minutes until lightly caramelized. Season with salt and pepper.
2. In a small bowl, whisk together walnut oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to create the vinaigrette.
3. In a large salad bowl, combine caramelized Brussels sprouts, apple slices, toasted walnuts, and Brie cubes.
4. Drizzle the walnut vinaigrette over the salad and toss gently.
5. Serve warm or at room temperature for maximum flavor.

This salad offers a sophisticated combination of sweet, savory, and creamy textures that makes it a standout at any fall potluck.

Roasted Butternut Squash & Goat Cheese Salad with Pecan Crumble

A hearty and elegant salad featuring roasted butternut squash, creamy goat cheese, and candied pecans over a bed of baby spinach.

The warm squash pairs beautifully with the tangy cheese, while a honey-balsamic dressing adds sweetness and depth.

This dish is visually striking, deliciously textured, and perfect for autumn gatherings.

Ingredients:

• 4 cups baby spinach
• 2 cups butternut squash, cubed
• 1/2 cup crumbled goat cheese
• 1/2 cup pecans, chopped and lightly candied
• 2 tbsp olive oil
• Salt and pepper, to taste
• Honey-Balsamic Dressing:
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. Prepare the honey-balsamic dressing by whisking together balsamic vinegar, olive oil, honey, salt, and pepper.
3. In a large bowl, combine roasted squash and baby spinach.
4. Drizzle the dressing over the salad and toss gently.
5. Top with crumbled goat cheese and candied pecans before serving.

This salad delivers a comforting balance of roasted sweetness, creamy tang, and nutty crunch, making it a perfect fall potluck dish

Roasted Root Vegetable & Blue Cheese Autumn Salad

This bold fall salad features a medley of roasted root vegetables like carrots, parsnips, and beets, paired with creamy blue cheese and toasted hazelnuts.

A maple-Dijon vinaigrette enhances the natural sweetness of the vegetables while providing a tangy kick.

This salad is hearty, flavorful, and makes a striking centerpiece for any fall gathering.

Ingredients:

• 2 cups diced carrots
• 2 cups diced parsnips
• 2 cups diced beets
• 4 cups mixed greens
• 1/2 cup crumbled blue cheese
• 1/4 cup toasted hazelnuts
• 2 tbsp olive oil
• Salt and pepper, to taste
• Maple-Dijon Vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper for the vinaigrette.
3. In a large bowl, combine roasted root vegetables and mixed greens.
4. Drizzle with maple-Dijon vinaigrette and toss gently.
5. Sprinkle crumbled blue cheese and toasted hazelnuts over the top before serving.

This salad is a gourmet celebration of fall flavors, combining earthy roasted vegetables with tangy cheese, sweet-tangy dressing, and crunchy nuts—perfect for a festive potluck.