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Best Autumn Salad Recipes

Best Autumn Salad Recipes

Autumn Salad Shopping Tips

Buy lettuce that is crisp and free of blemishes.

Autumn Salad Cooking Tips

Before dressing, keep your salad chilled in the refrigerator to stay crisp.


21 Recipes That Confirm Fall Is Definitely the New Salad Season

Fall's plethora of produce lets you create the best salads of the year.

Read on for mouth-watering recipes.

Want more healthy salad ideas and recipes? Follow Redbook on Pinterest!

With the sweet flavors of cranberry and candied walnuts, this dish turns healthy eating from a bore to "I want more!"

Get the recipe at Peas and Crayons.

This light salad will satisfy both your tummy and your taste buds thanks to a wide range of fresh fall flavors.

Get the recipe at Homemade Food Junkie.

Take advantage of pear season while you can and whip up this gluten-free salad for a refreshing lunch.

Get the recipe at The Perfect Pantry.

For your own take on this hearty salad, substitute in your favorite fruits and veggies.

Get the recipe at Healthy Nibbles and Bits.

Ditch pumpkin spice lattes and get your fall pumpkin fix in a nutrient-packed salad. You'll cut back on major calories, too.

Get the recipe at The Awesome Green.

This filling salad packs a punch &mdash er, crunch. Brussels sprouts add crispiness, along with gorgonzola cheese, dried cranberries, pecan, pear, and fried shallots. Dig in!

Get the recipe at Iowa Girl Eats.

You won't feel like you're eating a healthy salad, but this one is packed with nutritional powerhouses like roasted cauliflower, sweet potatoes, apples, and grains. There's no judgement in going back for seconds. or thirds.

Get the recipe at A Pinch of Yum.

Even salad-haters will love this everything-but-the-kitchen-sink recipe. Bacon, eggs, avocado, dried cherries. the list of delicious ingredients goes on and on.


Step-by-step photos for making a Best of Autumn Salad

Step 1. Assemble the ingredients.

  • greens--I like a 50-50 mix of baby spinach with other greens, but you can use any green or combination you like.
  • sweet potatoes (may substitute butternut squash)
  • apple
  • dried cranberries
  • red onion
  • gorgonzola crumbles (or use feta for a milder flavor)
  • candied pecans (if you'd like to make your own, here's my easy recipe)
  • olive oil
  • salt & pepper
  • apple cider vinaigrette (here's my recipe)

Step 2: PEEL, CUT, ROAST THE SWEET POTATOES. Preheat oven to 450 degrees. Peel the potatoes and cut them into 1" cubes. Brush large baking sheet with 1 tablespoon olive oil. Distribute cubed sweet potatoes evenly on pan. Drizzle on remaining 1 tablespoon oil and sprinkle with salt and pepper. Toss to combine and redistribute evenly on pan. Roast 20 to 30 minutes, until slightly browned. Cool completely.

  • Make-ahead tip: Sweet potatoes may be roasted 1-2 days ahead and refrigerated. Return to room temperature before adding them to the salad.

Step 3. SLICE AND SOAK THE APPLES. For thin apple slices, first cut off 3-4 pieces from the sides of the apple, top to bottom, next to the core. Place each piece cut side down, and cut into 1/8" slices.

To prevent apple slices from browning, read soaking solution options in my post: How to Prevent Apple Slices from Browning (I use a 5 minute salt water soak). This allows you to slice the apples a day ahead, if desired, and prevents the apples from browning after the salad is assembled.

Step 4. SLICE THE RED ONIONS. I like mine paper thin. A mandoline is the easiest way to accomplish that.

  • Serving tip: Don't toss it! Do you hate it as much as I do when you toss a salad and the heavier ingredients end up in the bottom of the bowl? The result is that individual servings have an imbalance of salad ingredients. To ensure that each serving has an assortment of all of the ingredients, assemble the salad in a large shallow bowl or on a platter. Layer the ingredients with the greens on the bottom, evenly distributing the other ingredients on top of the greens. And, most importantly, don't toss the salad! Use large tongs to transfer individual portions onto salad plates, taking a section from the platter or bowl (with an assortment of all of the ingredients) for each serving. Serve dressing on the side. Or, if you prefer to have your salad tossed with the dressing so it gets more evenly coated, dress the greens only and toss them before layering on the other ingredients.
  • view on Amazon:large shallow serving bowl

Step 5. ASSEMBLE THE SALAD. Using a large shallow serving bowl or platter, layer ingredients starting with greens on the bottom. Then evenly distribute remaining ingredients over top of greens: red onions, apple slices, cranberries, cheese crumbles, and pecans.

That's all there is to it! I love the combination of flavors, textures, and colors. It looks beautiful on a table or buffet.

I normally dress this salad with my Apple Cider Vinaigrette. Two other favorite seasonal dressings are Cranberry Vinaigrette and Maple Walnut Vinaigrette. You can't wrong with any of these. I like to serve 2 or 3 of these on the side and let everyone dress their salad with the amount and flavor they prefer.


Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing

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This year, we’re one of those families. You know, the ones who have the Halloween costume set before summer’s even over and their spooky house decorations out by mid-September? Yep. That’s me.

For someone who could hardly handle the idea of the end of summer, I jumped head first into fall.

It helped that the hot weather just quit cold turkey. No pun intended. But seriously, autumn came in an instant this year. It was so weird.

But, just as suddenly, I was cool with it (also no pun intended). I’ve embraced cozy sweaters, the fact that we’ve had to turn our thermostat back on, and fall produce. Pumpkins! Squash! Crisp right-off-the-tree apples! Oh, happy day.

This fall fruit salad came to be a couple of weeks ago when an awesome neighbor bought a couple of 40 pound boxes (!!) of honeycrisp apples and divvied it up amongst several of us.

The next morning, I peered at the happy-making bowl of honeycrisps gracing our kitchen counter and I decided that a reverse of my usual breakfast – yogurt with fruit on top – was in order.

So I made this fruit salad for the first time – with honeycrisps, some ripe pears, and a few plums I had on hand, and a dressing made with Greek yogurt. Yum.

The dressing came together flawlessly the first time I took a stab at it (I love it when that happens!) – a little of this, a little of that, perfect!

The fruit, I ended up tinkering with a bit to end up with this final result. I decided I favor red grapes over plums crisp pears work better than softer varieties – and if you can’t find great pears for this salad, you’re better off leaving them out and throwing in extra apples and grapes.

Right on cue (I know, I know, it’s not even Halloween yet!) I’ve got to say that I think this would make the perfect Thanksgiving side dish. Hey, it’ll be here before we know it!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!


Autumn Apple Salad:

This salad is loaded up with all the best fall flavors.

  • Two kinds of apples. Granny Smith and Fuji. To give a sweet and tart flavor.
  • Crumbled feta cheese.
  • Crispy bacon
  • Sweet dried cranberries.
  • And crunchy pecans.

Plus we’re going to drizzle this apple salad with some flavorful Maple Dijon Vinaigrette.

The dressing is made of ingredients you most likely have in your pantry: extra virgin olive oil, maple syrup, apple cider vinegar, dijon and salt and pepper in there. This has become one of my all time favorite salad dressings and I make this to drizzle on most of my salads now.

The best way to make the dressing is to use a small jar. This way you can close the lid, give a little shake, and mix it up completely.

This apple salad is the perfect dish to bring to any potluck or party. There’s so many comments below of readers who have made this to bring to a holiday dinner only to have this be the first dish completely finished off. It always gets rave reviews, and everyone will be asking for the recipe.


The dressing and kale mixture can be made and stored separately up to 8 hours before serving.

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Homemade Fruit Salad is mainly made up of fruit. Fresh fruit, though, not frozen, as thawing frozen fruit makes it mushy.

My favorite combination of fruit for this recipe is strawberries, blueberries, and grapes. The sour-to-sweet ratio is just perfect when these three fruits are combined.

But the great thing about this fruit salad is that you can personalize it to make it your own. One of my kiddos is a blackberry fiend, so he loves when I throw those in.

Try adding blackberries, raspberries, kiwis, mandarin oranges, or diced green apple, as well.

Most fruit salad recipes also include some kind of “dressing,” which often involves yogurt or cream.

I like to keep mine fresher most of the time with just lemon and sugar (or cut the sugar totally if you’re trying to reduce carbs. You’ll barely notice a difference!). The lemon and sugar will help the fruit to “juice,” which will make its own little dressing concoction.

The lemon juice is a MUST in this recipe. It’s truly the secret ingredient. I don’t know why, but the lemon juice really makes or breaks it. And it must be lemon. We tried lime juice once, and it just wasn’t the same. The flavor balance was just off.


Braised chicory with chestnuts and bacon

Yotam Ottolenghi’s braised chicory with chestnuts and bacon: the flavours of the new season come together in a single dish.

If you can, cook this in a long, narrow, ovenproof dish, so the chicory sits snugly in a line. The chestnut-and-bacon combo makes this officially autumnal, especially alongside a roast bird. Serves four as a side dish.

8 small heads chicory (white or red, or a mixture of both)
2 tbsp olive oil
Salt and black pepper
200ml chicken stock
5g thyme stalks
60g plain flour
20g light brown soft sugar
Finely grated zest of 1 lemon
40g unsalted butter, fridge-cold and roughly chopped
100g cooked and peeled chestnuts, roughly broken
120g smoked bacon slices, cut into 2cm x 4cm pieces

Heat the oven to 220C/425F/gas mark 7. In a large bowl, toss the whole chicory heads with the oil, half a teaspoon of salt and a quarter-teaspoon of pepper. Heat a large saute pan on a high flame, then sear the chicory (in batches, if need be) for three to four minutes, turning them three or four times while they cook, so they get well seared all over. Arrange the chicory in a 17cm x 28cm ceramic ovenproof dish, then pour over the stock, scatter over half the thyme and bake, uncovered, for 25-30 minutes, until the chicory is soft.

Meanwhile, in a medium bowl mix the flour, sugar, lemon zest and a pinch of salt. Add the butter to the bowl and rub it into the flour with your fingertips, until the mix takes on the consistency of breadcrumbs, much as you would when making a crumble.

Remove the chicory from the oven, gently stir in the chestnuts and scatter over the bacon. Top with the crumble mix, scatter over the remaining thyme and return to the oven for 10 minutes more, until the crumble is golden and the sauce thick. Leave to rest for 10 minutes before serving.


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

Ryan Liebe

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

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Cucumber, Pear, and Sumac–Onion Salad

Cucumber, Pear, and Sumac–Onion Salad

Shredded Collard Green Salad With Roasted Sweet Potatoes

Shredded Collard Green Salad With Roasted Sweet Potatoes

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. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »

Autumn Panzanella Salad

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

Turnip Salad with Green Grape Vinaigrette

Turnip Salad with Green Grape Vinaigrette

Arugula and 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. Get the recipe for Arugula and Cashew Pesto Salad » This salad with goose confit and figs is the perfect fall dish.

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 »

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.

Lentil and Beet Salad with Lavender-Mustard Vinaigrette

A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad.

Autumn Apple Salad Recipe with Candied Pecans

For an autumn salad, I adore this apple salad recipe with candied pecans. It is a light, crisp and healthy salad recipe but with all the best fall flavors in both the salad and the homemade vinaigrette. If you are going to make a salad with apples, you have to get the presentation right so check out how to chop the apples and keep them from turning brown….

I love everything about autumn. The weather. The fashion. The food. The colors. Fall is my perfect time of year in every aspect, which is probably why I am so anxious to get a jump on this season every year.

If you are going to create the perfect autumn salad recipe, there has to be some of those fresh from the orchard fall apples. My favorite apples are Honeycrisp, Jazz and Fuji because they are crispy and sweet without being mealy at all. The natural pairing with apples is pecans for that perfect fall flavor so this quickly became an apple pecan salad.

If you are looking for a bit more protein in your salad with apples and pecans, don’t be afraid to top this beauty with some cooked chicken, pork or steak. Those three proteins all work beautifully with this gorgeous autumn salad, especially since the homemade salad dressing recipe is so light and just a bit sweet. It doesn’t overwhelm any aspect of this recipe. Plus, the addition of that bit of cinnamon and cumin create just a hint of warmth in the dressing that you want in a fall recipe.

Looking to see how quickly this apple pecan salad comes together? Check out my short video to see it come together right before your eyes!

As you can tell from my video, I love a good wooden salad bowl to mix up my big salads in and to toss in that amazing homemade salad dressing. Mine is actually one I found at an antiques sale years ago and usually functions as my fruit bowl on the counter, but it is just too old and gorgeous to go un-noticed any longer.