Fall Salad

This salad is made for that in-between season when days feel busy, evenings turn cool, and you want food that feels both fresh and comforting. It blends crisp greens with warm, roasted ingredients and a simple dressing that ties everything together. A fall salad like this is popular because it fits real life so easily. It works for quick weeknight dinners, relaxed family meals, or quiet nights when you don’t want anything heavy. I usually pull this together while the vegetables are still warm so the flavors settle in naturally. It’s simple, cozy, and feels right for cooler weather without extra effort.

a clean white background showing a bowl of fall sa 1

Why You Will Love This Recipe

This salad feels comforting without being heavy, which makes it perfect for fall meals. The mix of warm and cool ingredients keeps every bite interesting, while the steps stay simple and manageable. It’s weeknight-friendly, budget-conscious, and easy to adjust based on what you already have. Leftovers hold up well, so it’s great for planning ahead or packing for lunch. The flavors are gentle, familiar, and crowd-pleasing without trying too hard. This fall salad recipe fits neatly into busy schedules and cozy evenings, making it one of those recipes people save because it actually gets used again.

a clean white background showing a bowl of fall sa 2

Ingredients

Tip: Choose firm squash or sweet potatoes with no soft spots for the best roasted texture.

  • Mixed salad greens – 5 cups
  • Roasted butternut squash cubes – 1½ cups
  • Apple – 1 medium, sliced
  • Dried cranberries – ½ cup
  • Pumpkin seeds – ⅓ cup
  • Olive oil – 3 tablespoons
  • Maple syrup – 1 tablespoon
  • Apple cider vinegar – 1½ tablespoons
  • Salt – ½ teaspoon
  • Black pepper – ¼ teaspoon
a clean white background with all ingredients arra 8

Instructions

Step 1: Preparation
Wash and dry the salad greens well so they stay crisp. Peel and cube the squash, then roast until tender with lightly golden edges. Slice the apple thin so it blends easily with the other ingredients.

Step 2: Main Cooking Process
Roast the squash until it smells warm and slightly sweet, with soft centers and lightly browned edges. Let it cool just slightly so it stays warm but doesn’t wilt the greens too quickly.

Step 3: Combining Ingredients
Add the greens to a large bowl. Scatter warm squash, apple slices, dried cranberries, and pumpkin seeds over the top. The mix should look colorful and balanced, with warm pieces spread evenly.

Step 4: Finishing & Final Simmer
Whisk olive oil, maple syrup, vinegar, salt, and pepper. Drizzle over the salad and toss gently. Let it rest for two minutes so the greens soften slightly and flavors settle before serving.

Why This Recipe Works for Busy Days

This salad can be made in parts and finished when needed. Roast the vegetables ahead and keep everything separate until serving time. It’s easy to assemble later, making it ideal for Pinterest users who plan meals in advance and want stress-free dinners.

Tips & Tricks

  • Use warm, not hot vegetables: Very hot squash can wilt greens too fast. Let it cool for a few minutes so the salad stays fresh while still feeling cozy and comforting.
  • Dry the greens well: Wet greens make the salad watery and dilute the dressing. Taking one extra minute to dry them helps everything stay crisp and flavorful.
  • Add dressing slowly: Start with less dressing and add more as needed. Too much at once can weigh down the salad and hide the natural flavors.
  • Balance sweet and tangy: If the salad tastes too sweet, add a small splash of vinegar. If it’s too sharp, a drizzle of maple syrup smooths it out.

Variations

Meaty Version
Add sliced roasted chicken or turkey while it’s still warm. Keep pieces small so they blend easily with the greens. This turns the salad into a filling main dish without extra steps.

Vegetarian Option
Add roasted chickpeas or cooked lentils for extra texture and fullness. Warming them slightly before adding helps the salad feel hearty and more suited for fall meals.

Ingredient Swap
No squash? Use roasted sweet potatoes or carrots instead. They bring similar sweetness and texture and work well with the rest of the ingredients.

Flavor or Herb Boost
Add fresh thyme or parsley just before serving. Herbs add warmth and freshness without overpowering the salad’s cozy feel.

Serving Suggestions

  • Weeknight Dinner Plate
    Serve alongside baked chicken or fish. The salad adds color and freshness while still feeling comforting enough for cool evenings.
  • Simple Lunch Bowl
    Enjoy on its own with extra seeds or protein. Served in a wide bowl, it feels filling without needing extra sides.
  • Holiday-Style Side
    Arrange on a large platter for gatherings. The colors make it look special without needing decorations or extra effort.
  • Soup Pairing
    Serve with a warm bowl of soup. The mix of warm and fresh makes a cozy, balanced meal.

Storage Instructions

  • Fridge Storage
    Store leftovers in an airtight container for up to two days. For best texture, keep dressing separate so the greens don’t soften too much overnight.
  • Reheating
    Reheat only the roasted vegetables if needed. Avoid warming the full salad, as heated greens lose their crisp texture quickly.
  • Freezing
    Freezing is not recommended. Fresh greens and apples lose their texture when thawed and become watery.
  • Make-Ahead Tips
    Roast vegetables up to two days ahead and store separately. Assemble the salad just before serving for the best flavor and texture.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Rest Time: 2 minutes
  • Total Time: 47 minutes

Nutrition Information

Each serving contains about 300–340 calories, depending on portions. Protein ranges from 6–9 grams per serving. This salad also provides fiber and vitamin A from squash and greens. Values are estimates and may vary by ingredients or portion size.

FAQs

Yes, prepare parts and assemble later.

Adding dressing too early.

Yes, raisins work well.

Greens may not be dry enough.

Up to two days refrigerated.

Conclusion

This salad is meant to fit comfortably into fall routines without extra stress. You can swap vegetables, add protein, or adjust the dressing based on what you have on hand. That flexibility is what makes a fall salad worth saving and repeating. It works for quiet lunches, busy evenings, and casual family meals alike. Keep it simple, make it your own, and enjoy having a fresh option that still feels warm and cozy when the weather starts to cool.

Fall Salad
Print

Fall Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

320

kcal

A cozy mix of crisp greens, roasted squash, apples, and seeds tossed in a simple fall-inspired dressing. Easy to make and perfect for cool days.

Ingredients

  • 5 cups mixed salad greens

  • 1½ cups roasted butternut squash cubes

  • 1 medium apple, sliced

  • ½ cup dried cranberries

  • ⅓ cup pumpkin seeds

  • 3 tablespoons olive oil

  • 1 tablespoon maple syrup

  • 1½ tablespoons apple cider vinegar

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Directions

  • Wash and dry the salad greens well.
  • Roast squash until tender and lightly browned.
  • Add greens to a large bowl.
  • Top with warm squash, apple slices, cranberries, and seeds.
  • Whisk oil, maple syrup, vinegar, salt, and pepper.
  • Drizzle dressing over salad.
  • Toss gently to combine.
  • Let rest two minutes, then serve.

Related Posts