As the leaves begin to change and the air turns crisp, it’s the perfect time to enjoy the bounty of the fall harvest. Seasonal salads are a wonderful way to celebrate the flavors of autumn, combining fresh produce with hearty ingredients. Here are three diverse examples of fall harvest salad combinations that are not only delicious but also visually appealing and nourishing.
This salad is perfect for a cozy fall gathering or a light lunch. The crisp apples and crunchy walnuts pair beautifully with creamy feta cheese, making it a delightful combination of textures and flavors.
Start with a base of mixed greens like spinach and arugula. Add thinly sliced crisp apples—like Honeycrisp or Granny Smith—for sweetness and a hint of tartness. Toss in a handful of toasted walnuts for crunch and sprinkle some crumbled feta cheese for a creamy touch. Finally, drizzle with a simple dressing made of olive oil, apple cider vinegar, honey, salt, and pepper.
Notes: You can substitute the walnuts with pecans or add dried cranberries for an extra layer of flavor. If you want a vegan option, simply omit the feta cheese or replace it with a plant-based alternative.
This hearty salad is a wonderful main dish for a fall potluck or a filling side dish that pairs well with any protein. The roasted pumpkin adds a warm, comforting element, while quinoa provides a protein-packed base.
Begin by roasting small cubes of pumpkin tossed in olive oil, salt, and pepper until they are tender and caramelized. While the pumpkin is roasting, cook quinoa according to package instructions. In a large bowl, combine the cooked quinoa, roasted pumpkin, baby kale, and a handful of dried cherries for sweetness. For added flavor, toss in some crumbled goat cheese and a sprinkle of pumpkin seeds. Dress with a lemon vinaigrette made from lemon juice, olive oil, and Dijon mustard.
Notes: Feel free to add other roasted vegetables like Brussels sprouts or beets. For a vegan option, simply leave out the goat cheese or use a dairy-free alternative.
This vibrant salad makes a stunning centerpiece for your autumn table and is perfect for holiday gatherings. The pop of pomegranate seeds and the tanginess of feta cheese create a beautiful contrast with the grains and greens.
Start with a mix of farro or barley as your grain base. Cook the grains according to the package directions and let them cool. In a large bowl, mix the grains with baby spinach, diced cucumbers, halved cherry tomatoes, and a generous amount of pomegranate seeds. Crumble feta cheese on top for creaminess and add a handful of chopped fresh mint for freshness. For the dressing, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
Notes: You can replace the grains with cooked lentils or brown rice. If you want to add some protein, grilled chicken or chickpeas would be great additions. This salad is also delicious served cold or at room temperature, making it a versatile option for meal prep.
These examples of fall harvest salad combinations not only highlight the seasonal flavors but also provide a variety of textures and nutritional benefits. Enjoy creating these delightful salads as part of your autumn meals!