These fall salad recipes highlight the best the season has to offer! Autumn produce makes hearty and delicious salads everyone will love.
When the weather starts to get cooler, our minds drift immediately to cozy squash, feathery Brussels sprouts and tart apples. It’s fall salad time! While summer salads have their place, there’s something about autumn salad that has our heart. Maybe it’s the way sweet tart vinaigrettes pair with sweet potatoes and pomegranate seeds?
Whatever the case, here are all the best fall salad recipes to enjoy autumnal eating! There’s something with just about every ingredient of the season. From leafy greens to root veggies, they’re all beautifully bright, healthy and utterly delicious.
And now…the best fall salad recipes to try!
More fall inspiration
Need more fall recipes? We’ve got you covered. Here are more great recipes for eating in autumn:
12 Best Fall Dinner Recipes Don’t miss out on the very best fall dinner recipes, from cozy pot pie to hearty chili.20 Tasty Fall Appetizers Start your meals with these tasty snacks and apps. 20 Must-Make Fall Recipes Each one is guaranteed to bring cozy cheer using the best foods of the season.Fall Cocktails for the Season or Fantastic Fall Drinks These brilliant fall drinks bring the best flavors of the season! Apple, pear, cranberry, cinnamon, and nutmeg: these drinks are positively cozy. See also: Fall Bourbon Cocktails or Fall Vodka Cocktails.
15 Fall Salad Recipes: Pear Pecan Salad & More!
Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 to 6
This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!
For the pear salad
1 ripe pear
½ cup pecan pieces
8 cups mixed baby greens
½ cup pomegranate seeds
⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)
For the dressing (makes ¾ cup; use approximately 6 tablespoons for 4 servings)
¼ cup granulated sugar (or honey)
¼ cup white vinegar
1 teaspoon dry mustard
1 teaspoon onion flakes
¼ teaspoon kosher salt
½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
1 tablespoon poppy seeds
Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
Category: SaladMethod: RawCuisine: FallDiet: Vegetarian
Keywords: Fall salad, Fall salad recipes, Autumn salad