Fall Salad Ideas focus on the rich, earthy flavors of the fall. There are fresh vegetables, such as roasted sweet potatoes, kale, apples, cranberries, and pecans, combined in warm, vibrant bowls. A plain maple vinaigrette or apple cider dressing is a bonus to the natural sweetness of the autumnal harvest. Grains such as quinoa or farro can be added to it to provide additional texture and protein.
Add goat cheese, fet, or avocado to the top of your salad to add a creamy twist. These salads are not only beautiful, but they are balanced in terms of freshness and warm fall tastes. Fall salads make a tasty meal, served as a light lunch or as a side dish at Thanksgiving time. These fall salad recipes ensure healthy eating is delicious and celebratory, with a limitless number of variations of fruits, nuts, and greens.
Fall Salad Ideas
Steps to Fall Salad
Here’s a 5-step guide for making each of these fall salad ideas, so you can prepare them easily and deliciously:
1. Roasted Butternut Squash and Spinach Salad
Steps:
- Peel and cube 1 medium butternut squash. Combine with olive oil, salt, and pepper.
- Bake in the oven at 400degF 200°CC) for 25-30 minutes until tender and barely browned.
- Whisk together fresh spinach, squash that has been roasted and a few pumpkin seeds that have been toasted in a large bowl.
- Sprinkle with maple-Dijon vinaigrette or balsamic dressing.
- Shake and serve warm or at room temperature.
2. Apple Walnut Kale Salad
Steps:
- Prepare 4 cans of kale, including hearty stems. Rub with olive oil and smooth.
- Cut 2 apples into thin slices and toast 1/2 cup walnuts in a skillet until they become fragrant.
- Combine cranberries (dried, optional), apples, and walnuts with kale.
- I made a basic dressing: olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- Drizzle dressing on top of the salad, toss, and serve it right away.
3. Cranberry Pecan Mixed Greens Salad
Steps:
- Add a mixture of fresh greens (spinach, arugula, la lettuce) to one big salad bowl.
- Stir in 1/2 cup dry cranberries, 1/2 cup pecans, toas, ted, and 1/2 cup crumbled vegan feta cheese alternative.
- Add 1 pear or an apple to the salad to make it sweet.
- Make a vinaigrette using olive oil, balsamic vinegar, mustard, and a little bit of maple syrup.
- Add drizzle and mix lightly over the salad and serve on ice.
4. Roasted Sweet Potato and Chickpea Salad
Steps:
- Cube and peel 2 large sweet potatoes. Add olive oil, salt, paprika a and cumin.
- Roast 1 can of drained chickpeas and 1can of roast sweet potatoes at 400degF (200°C) until golden, maybe 25-30 minutes.
- Roast sweet potatoes, a nd add to the salad bowl with chickpeas, arugula, and thinly sliced red onion.
- Make a tahini- lemon dressing or vinegar vinaigrette.
- Combine salad and dressing, and sprinkle with pumpkin seeds or fresh herbs.
5. Brussels Sprouts and Apple Slaw
Steps:
- Prepare 4 cups of Brussels sprouts by shredding them and cutting 1-2 apples into thin slices.
- Stir in 1/2 cup walnuts, chopped; 1/4 cup dried cranberries.
- Make a dressing: olive oil, vinegar, apple cider, Dijon mustard, maple syrup, salt, and pepper.
- Add dressing to the slaw and stir to cover.
- Allow to chill 15-20 minutes before serving for the best flavors.
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