15 Colorful Fall Vegetarian Salad Recipes You’ll Love

Fall is the season of rich colors, cozy flavors, and fresh, seasonal produce.

While soups and roasts often dominate autumn tables, vibrant vegetarian salads can add a refreshing, nutritious twist to your meals.

From roasted root vegetables and hearty grains to crisp greens and tangy dressings, fall salads combine seasonal ingredients with bold flavors.

Vegetarian salads are not only healthy but also visually stunning, making them perfect for lunch, dinner, or entertaining guests.

Using ingredients like butternut squash, apples, cranberries, kale, and roasted nuts, these salads balance textures, colors, and flavors for a satisfying bite every time.

Whether you’re seeking light, crisp options or hearty, filling salads, fall produce offers endless possibilities for creative vegetarian meals.

With minimal preparation, these salads can be served as a main course or a side dish, highlighting the best flavors of the season.

These 15 fall vegetarian salad recipes showcase the versatility and richness of seasonal produce, making your autumn meals vibrant, flavorful, and satisfying.

Embrace the harvest season with colorful bowls that celebrate the tastes, textures, and aromas of fall.

15 Colorful Fall Vegetarian Salad Recipes You’ll Love

Fall vegetarian salads offer a refreshing and colorful way to enjoy seasonal produce.

These 15 recipes highlight the flavors, textures, and nutrients of autumn vegetables, fruits, grains, and nuts.

From roasted root vegetables to crisp greens and sweet-tart fruits, each salad is a celebration of fall flavors.

Vegetarian salads are versatile, easy to prepare, and perfect for quick lunches, weeknight dinners, or entertaining guests.

Incorporating seasonal ingredients ensures that your salads are vibrant, nutritious, and full of flavor.

These recipes prove that salads can be hearty, satisfying, and a highlight of your autumn meals.

Experimenting with dressings, textures, and combinations allows for endless variations, keeping fall meals exciting.

They’re perfect for anyone seeking fresh, colorful, and wholesome dishes during the autumn months.

With these fall vegetarian salads, you can enjoy the best of the season while keeping meals light, nourishing, and delicious.

Roasted Butternut Squash and Quinoa Salad

This vibrant salad features roasted butternut squash, fluffy quinoa, and crisp greens, creating a perfect balance of textures and flavors.

Sweet roasted squash combines beautifully with earthy quinoa and tangy pomegranate seeds, while a simple maple-dijon dressing ties everything together.

It’s hearty enough for a main dish yet light enough to serve as a side for any fall meal.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 cup quinoa, rinsed and cooked
• 4 cups baby spinach or mixed greens
• ½ cup pomegranate seeds
• ¼ cup roasted pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
3. In a large salad bowl, combine cooked quinoa, roasted squash, greens, pomegranate seeds, and pumpkin seeds.
4. Drizzle dressing over the salad and toss gently to combine. Serve immediately.

This roasted butternut squash and quinoa salad is hearty, colorful, and full of autumn flavor.

The combination of roasted vegetables, crunchy seeds, and tangy dressing makes it satisfying and refreshing.

Perfect for fall lunches or dinners, it’s a wholesome salad that’s as beautiful as it is delicious.

Apple, Walnut, and Kale Salad

This crisp and refreshing salad combines sweet apples, crunchy walnuts, and nutrient-rich kale for a perfect fall dish.

A maple-balsamic dressing enhances the flavors while dried cranberries add a tart-sweet pop to every bite.

It’s a nutrient-packed salad that works as a side dish or a light main course.

Ingredients:

• 4 cups chopped kale, stems removed
• 2 medium apples, thinly sliced
• ½ cup walnuts, toasted
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Massage the kale with a pinch of salt and a teaspoon of olive oil for 2–3 minutes to soften it.
2. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, salt, and pepper to make the dressing.
3. In a large bowl, combine massaged kale, apple slices, walnuts, and cranberries.
4. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.

This apple, walnut, and kale salad is crisp, sweet, and nutty with a perfect balance of textures.

The combination of fresh apples, crunchy walnuts, and tangy dressing highlights fall flavors beautifully.

It’s a quick, nourishing, and versatile salad perfect for seasonal meals.

Roasted Beet and Goat Cheese Salad

This salad combines earthy roasted beets with creamy goat cheese, toasted pecans, and fresh greens for a sophisticated fall dish.

A citrus-honey vinaigrette adds brightness while enhancing the natural sweetness of the roasted beets.

It’s elegant enough for entertaining yet simple enough for a weeknight meal.

Ingredients:

• 3 medium beets, peeled and cubed
• 4 cups mixed salad greens
• ¼ cup pecans, toasted
• ¼ cup crumbled goat cheese (or vegan alternative)
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed beets with 1 tablespoon olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, honey, orange juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine roasted beets, mixed greens, and pecans.
4. Drizzle the vinaigrette over the salad, toss gently, and top with crumbled goat cheese. Serve immediately.

This roasted beet and goat cheese salad is rich, flavorful, and visually stunning.

The earthy sweetness of the beets pairs beautifully with creamy cheese and crunchy pecans.

It’s a perfect fall salad for entertaining or elevating any seasonal meal.

Roasted Pumpkin and Arugula Salad

This salad combines sweet roasted pumpkin with peppery arugula and toasted sunflower seeds for a hearty fall dish.

A light lemon-tahini dressing enhances the flavors while adding creaminess without overpowering the vegetables.

It’s perfect as a side dish or a light main course, ideal for autumn lunches or dinners.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 4 cups arugula
• ¼ cup toasted sunflower seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon tahini
• ½ teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together remaining olive oil, lemon juice, tahini, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted pumpkin, arugula, and sunflower seeds.
4. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This roasted pumpkin and arugula salad is sweet, nutty, and slightly peppery, creating a balanced flavor profile.

The combination of roasted pumpkin, fresh arugula, and crunchy seeds makes it hearty yet refreshing.

It’s simple to prepare and perfect for cozy fall meals.

Autumn Pear and Pomegranate Salad

This crisp salad blends juicy pears, tangy pomegranate seeds, and mixed greens for a fresh fall dish.

Candied pecans and a maple-balsamic dressing elevate the flavors, creating a perfect balance of sweet, tart, and nutty notes.

It works beautifully as a side dish or a light main course for seasonal gatherings.

Ingredients:

• 2 ripe pears, thinly sliced
• 4 cups mixed greens
• ½ cup pomegranate seeds
• ¼ cup candied pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon 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, pear slices, pomegranate seeds, and candied pecans.
3. Drizzle dressing over the salad and toss gently to combine. Serve immediately.

This autumn pear and pomegranate salad is crisp, colorful, and full of vibrant fall flavors.

The sweetness of the pears and candied pecans pairs beautifully with the tart pomegranate and tangy dressing.

It’s a visually stunning and easy-to-make salad perfect for fall entertaining or everyday meals.

Roasted Beet, Orange, and Avocado Salad

This salad features earthy roasted beets, juicy orange segments, and creamy avocado for a refreshing fall dish.

A citrus-honey vinaigrette ties the flavors together, creating a balanced combination of sweet, tangy, and creamy notes.

It’s a nutritious and visually stunning salad ideal for autumn lunches, dinners, or entertaining.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 oranges, peeled and segmented
• 1 avocado, diced
• 4 cups mixed salad greens
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, orange juice, honey, salt, and pepper to make the vinaigrette.
3. In a large bowl, combine roasted beets, orange segments, avocado, and mixed greens.
4. Drizzle dressing over the salad and toss gently to combine. Serve immediately.

This roasted beet, orange, and avocado salad is earthy, sweet, and creamy with a bright citrusy finish.

The combination of roasted vegetables, fresh fruit, and creamy avocado makes it a satisfying and elegant fall salad.

It’s easy to prepare, visually appealing, and perfect for seasonal meals

Warm Roasted Sweet Potato and Spinach Salad

This salad pairs tender roasted sweet potatoes with fresh baby spinach, red onion, and toasted pecans for a hearty fall dish.

A maple-balsamic dressing enhances the sweetness of the potatoes while adding a tangy, flavorful finish.

It works beautifully as a side or a light main dish for autumn meals.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups baby spinach
• ½ red onion, thinly sliced
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted sweet potatoes, spinach, red onion, and toasted pecans.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This warm roasted sweet potato and spinach salad is hearty, sweet, and nutty with a tangy finish.

The combination of roasted vegetables, fresh greens, and crunchy pecans makes it satisfying and elegant.

It’s perfect for fall lunches, dinners, or as a seasonal side dish.

Autumn Harvest Farro Salad

This wholesome salad features nutty farro, roasted butternut squash, dried cranberries, and toasted pumpkin seeds for a filling fall dish.

A light apple cider vinaigrette balances the sweet and earthy flavors, making it a flavorful and nutritious salad.

It’s perfect as a main course or a hearty side during autumn meals.

Ingredients:

• 1 cup farro, cooked
• 2 cups roasted butternut squash
• ¼ cup dried cranberries
• ¼ cup toasted pumpkin seeds
• 4 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Roast butternut squash cubes with 1 tablespoon olive oil, salt, and pepper at 400°F (200°C) for 25–30 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper for the vinaigrette.
3. In a large bowl, combine cooked farro, roasted squash, cranberries, pumpkin seeds, and mixed greens.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This autumn harvest farro salad is hearty, sweet, and nutty with a crisp, fresh bite.

The combination of grains, roasted vegetables, and dried fruits makes it satisfying and nutritious.

It’s perfect for fall lunches, dinners, or meal prepping for the week.

Roasted Carrot and Lentil Salad

This salad features roasted carrots, cooked lentils, and fresh herbs for a flavorful fall dish.

A lemon-tahini dressing adds creaminess and brightness, enhancing the earthy flavors of the lentils and carrots.

It’s hearty, nutritious, and works well as a main or side salad during autumn meals.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 cup cooked green or brown lentils
• 4 cups mixed salad greens
• ¼ cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• ½ teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, tahini, lemon juice, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted carrots, cooked lentils, salad greens, and parsley.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This roasted carrot and lentil salad is earthy, hearty, and slightly sweet with a creamy, tangy dressing.

The combination of lentils, roasted vegetables, and fresh herbs makes it nourishing and satisfying.

It’s perfect for fall lunches, dinners, or meal prep for the week

Roasted Cauliflower and Chickpea Salad

This salad combines roasted cauliflower, crispy chickpeas, and mixed greens for a hearty, flavorful fall dish.

A lemon-garlic tahini dressing adds creaminess and brightens the earthy flavors of the vegetables.

It’s perfect as a main course or a filling side for autumn meals.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 tablespoons toasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and chickpeas with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly crispy.
2. In a small bowl, whisk together remaining olive oil, tahini, lemon juice, garlic, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted cauliflower, chickpeas, mixed greens, and pumpkin seeds.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This roasted cauliflower and chickpea salad is hearty, crunchy, and flavorful.

The roasted vegetables and chickpeas paired with a creamy dressing make it a satisfying fall meal.

It’s perfect for cozy dinners or healthy autumn lunches.

Autumn Apple, Beet, and Walnut Salad

This colorful salad combines roasted beets, crisp apples, and toasted walnuts for a sweet and earthy fall flavor.

A maple-balsamic dressing ties the ingredients together with a tangy-sweet balance.

It’s a visually stunning salad perfect for dinner parties or as a main vegetarian dish.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 apples, thinly sliced
• 4 cups mixed greens
• ¼ cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine roasted beets, apple slices, mixed greens, and walnuts.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This autumn apple, beet, and walnut salad is earthy, sweet, and crunchy with a tangy dressing.

The combination of roasted beets, crisp apples, and toasted walnuts makes it hearty and refreshing.

It’s perfect for fall meals or as a festive side dish.

Roasted Carrot, Fennel, and Orange Salad

This salad features roasted carrots and fennel with sweet orange segments for a refreshing fall dish.

A light citrus vinaigrette enhances the flavors, creating a bright and flavorful salad perfect for autumn.

It’s a nutritious, visually appealing salad that works well as a side or light main course.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 bulb fennel, sliced
• 2 oranges, peeled and segmented
• 4 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 2 tablespoons toasted almonds

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and fennel with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, orange juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. In a large bowl, combine roasted carrots, fennel, orange segments, and mixed greens.
4. Drizzle dressing over the salad and toss gently. Top with toasted almonds and serve immediately.

This roasted carrot, fennel, and orange salad is sweet, earthy, and refreshing with a citrusy kick.

The combination of roasted vegetables, juicy oranges, and crunchy almonds creates a perfect fall salad.

It’s elegant, flavorful, and perfect for autumn lunches or dinners

Roasted Pear and Pecan Salad

This salad combines sweet roasted pears with crunchy pecans and mixed greens for a perfectly balanced fall dish.

A light maple-Dijon vinaigrette ties all the flavors together with a subtle sweetness and tang.

It’s perfect as a main course or an elegant side for autumn meals.

Ingredients:

• 2 ripe pears, halved and roasted
• 4 cups mixed greens
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Halve and core pears, toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine mixed greens, roasted pears, and toasted pecans.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This roasted pear and pecan salad is sweet, nutty, and lightly tangy.

The combination of tender pears, crunchy pecans, and flavorful dressing makes it perfect for fall.

It’s simple, elegant, and ideal for autumn lunches or dinners.

Roasted Sweet Potato, Cranberry, and Spinach Salad

This salad combines roasted sweet potatoes, tart cranberries, and fresh spinach for a colorful fall dish.

A maple-balsamic dressing enhances the sweetness of the vegetables while balancing the tartness of the cranberries.

It works well as a side or a hearty vegetarian main.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste
• ¼ cup toasted walnuts

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
3. In a large bowl, combine roasted sweet potatoes, spinach, cranberries, and walnuts.
4. Drizzle dressing over the salad and toss gently. Serve immediately.

This roasted sweet potato, cranberry, and spinach salad is colorful, sweet, and slightly tangy.

The combination of roasted vegetables, fresh greens, and toasted walnuts makes it hearty and satisfying.

It’s perfect for autumn meals or as a festive side dish

Roasted Beet, Fennel, and Citrus Salad

This vibrant salad combines roasted beets, thinly sliced fennel, and juicy citrus segments for a refreshing fall dish.

A light citrus vinaigrette adds brightness while balancing the earthy flavors of the roasted beets.

It’s elegant, healthy, and perfect for autumn lunches or dinners.

Ingredients:

• 3 medium beets, peeled and cubed
• 1 bulb fennel, thinly sliced
• 2 oranges, peeled and segmented
• 4 cups mixed salad greens
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 2 tablespoons toasted almonds

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, orange juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. In a large bowl, combine roasted beets, fennel slices, orange segments, and salad greens.
4. Drizzle dressing over the salad and toss gently. Top with toasted almonds and serve immediately.

This roasted beet, fennel, and citrus salad is earthy, sweet, and bright with a crunchy finish.

The combination of roasted vegetables, fresh citrus, and nuts creates a perfect balance of fall flavors.

It’s visually stunning, nutritious, and perfect for autumn meals.