Food

Our 12 Best Fall Salad Recipes To Mix Up Your Lunch Game

Make the most of fall produce with these seasonal meals

By SAVEUR Editors

Updated: November 7, 2017

In a season where comfort food is in prime time, sometimes all you want is a fresh, tasty salad. Fresh fall produce makes these salads stand out, with green bases like kale or romaine topped with autumn's versatile vegetables, such as sweet potatoes and butternut squash. Some of our cool-weather salads don't feature leafy greens at all, and instead star warm bases like quinoa or lentils. Whether you're looking for a salad as a main course or a side to accompany your fall dinner, our best fall salads will satisfy your healthier cravings this season.

Root Vegetable and Quinoa Salad with Pickled Sunchokes — Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty salad, and pickled sunchokes offer a snappy counterpoint to the roasted root vegetables. Get the recipe for Root Vegetable and Quinoa Salad with Pickled Sunchokes »Ryan Liebe

Cucumber, Pear, and Sumac–Onion Salad — Sumac-flavored onions add tang to balance the sweet fruit. Get the recipe for Cucumber, Pear, and Sumac–Onion Salad »Neal Santos

Sweet Potato Collard Green Salad, Senegalese Thanksgiving — It's basically all of your favorite fall flavors in one bowl. Get the recipe for Shredded Collard Green Salad With Roasted Sweet Potatoes »Ryan Liebe

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds — Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the article State of Grace. Get the recipe for Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »Ariana Lindquist

Autumn Panzanella Salad — Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to panzanella. Get the recipe for Autumn Panzanella Salad »Laura Sant

Turnip Salad with Green Grape Vinaigrette — Ideally, you want unripe green wine grapes for this recipe by cookbook author Amy Thielen, but grocery store green grapes will also work. The caramel-coated pumpkin seeds lend a bittersweet crunch to the bright, crisp turnips and peppery arugula. Get the recipe for Turnip Salad with Green Grape Vinaigrette »William Hereford

Arugula cashew pesto salad — A chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Swedish home cook Asa Johanson prepared this nut-enriched side dish for her Midsummer celebration in Vickleby, Sweden. It first appeared in the tablet edition of our June/July 2014 issue with Per Styregard's story A Midsummer's Dream. Get the recipe for Arugula and Cashew-Pesto Salad »Farideh Sadeghin

Goose Confit Salad — This salad is adorned with goose leg meat braised in goose fat to make a luscious confit. This recipe comes from chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts, and first appeared in our December 2011 issue along with Francine Prose's story The Glories of Goose. Get the recipe for Goose Confit Salad »Todd Coleman

Endive and Walnut Salad — With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis's The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese. Get the recipe for Endive and Walnut Salad »Tim Mazurek

Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette — This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese. Get the recipe for Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette »Andé Baranowski

Lentil and Beet Salad with Lavender-Mustard Vinaigrette — A honey-sweetened dressing of orange juice infused with lavender lends floral notes to this lentil salad from author Kerri Conan. This recipe first appeared in our August/September 2013 Heartland issue with the story Salad Social. Get the recipe for Lentil and Beet Salad with Lavender-Mustard Vinaigrette »James Oseland

Celery Root Rémoulade — This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish. Get the recipe for Celery Root Rémoulade »Landon Nordeman

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