People often think of summer when they think of salads, but each season has its own produce that makes for its own unique and nutritious salad combinations. There are plenty of fruits, vegetables, and grains that are perfect to use in a salad during the fall, and there’s no reason why you can’t enjoy a salad just because the weather is changing. When the cooler season rolls around, it’s time to stop thinking of salads as just greens and tomatoes and start experimenting with different seasonal vegetables, herbs, and even grains.
If you’re not sure where to begin, we’re here to help. To get you inspired in the coming months, we’ve gathered together five delicious fall salad recipes that you’ll definitely want to make this season. Whether you’re vegan, gluten free, or even just afraid of lettuce, we’ve got the perfect salad for you.
Market Greens with Millet
Next time you hit up the farmer’s market, make sure to gather all the ingredients for this Market Green Salad with Millet. In addition to the seasonal baby market greens (which could include anything from kale to romaine to watercress) and cooked hulled millet, this salad contains other fall favorites including butternut squash and pomegranate seeds. This dish can be served as a starter or as an entree with some added protein, and it is both vegan and gluten free so it can satisfy people with all dietary restrictions.
Roasted Beet and Tomato Salad with Burrata and Toasted Pepitas
Nothing says fall quite like a beet salad, and this dish gets a decadent twist with the addition of fresh tomatoes, burrata cheese, and toasted pepitas. This hearty Roasted Beet and Tomato Salad is loaded with greens, cheeses, seeds, and nuts, so you won’t go hungry right after eating it. Red and golden beets are roasted to perfection and then tossed with assorted cherry tomatoes, beet greens, kale microgreens, pecans, chives, and pumpkin seeds to make a rich salad that is both flavorful and healthy. The whole dish is then topped off with some goat cheese, burrata, and balsamic vinegar for a meal you’ll want to eat all the way into winter.
Harvest Farro Salad
Fall is the perfect time to make grain salads, and this Harvest Farro Salad from Aggie’s Kitchen is a great place to start. What makes this dish, so autumn-inspired is the inclusion of many fall favorites such as apples, pears, cranberries, and pumpkin seeds. With all these ingredients, you won’t be missing out on any fiber, as the fiber content in the farro alone is 7 grams, not to mention all that extra you’re getting from the fruits and seeds. This beautiful blend of sweet and savory is tied together with a clementine vinaigrette and the optional topping of crumbled feta cheese for more saltiness.
Quinoa and Kale Mason Jar Salad
If you’re trying to eat more of your lunches at your desk instead of out to lunch, you’ll want to try this Quinoa and Kale Mason Jar Salad from Pickles N Honey. This transportable salad contains Bob’s Red Mill Tricolor Quinoa, baby kale, chickpeas, chives, parsley, almonds, and cranberries for a fall salad that hits all the major food groups. Even the dressing is simple and nutritious, as it’s made with just lemon, olive oil, garlic, and pure maple syrup. It only takes 20 minutes to make—so you can do it in the morning or the night before—and it’s perfect to take to work or school. It’s high in plant-based proteins and healthy fats, and it sure beats eating a soggy sandwich at your desk.
Wheat Berry Salad
This unique Wheat Berry Salad from Eating Rules is the perfect combination of soft and crunchy, and it’s a great way to start cooking with wheat berries if you’re new to the grain. Because it’s made with a wheatberry base, this autumn dish is hearty, filling, and loaded with fiber and protein, but it also gets extra flavor and nutrients from the addition of walnuts, tart dried cherries, celery, and more. This vegetarian salad can be enjoyed as an entree or a side dish, and it’s especially tasty on chilly days when you’re looking for more than just greens.