Delicious examples of fall harvest salad combinations to steal this season

The best examples of fall harvest salad combinations to copy immediately

Let’s skip theory and go straight to the fun part: real salad bowls you can build tonight. These examples of fall harvest salad combinations all follow the same idea—something sweet, something crunchy, something creamy, something savory—but they each have their own personality.

1. Roasted Butternut, Arugula, and Goat Cheese Power Bowl

This is the example of a fall salad I make on repeat.

Start with a bed of peppery arugula and baby spinach. Roast cubes of butternut squash with olive oil, salt, pepper, and a pinch of smoked paprika until caramelized at the edges. Toss the warm squash over the greens with crumbled goat cheese, toasted pumpkin seeds, and thinly sliced red onion.

Finish with a maple-Dijon vinaigrette: olive oil, apple cider vinegar, a spoon of Dijon mustard, and a drizzle of maple syrup. The sweetness of the squash and maple, the tang of the goat cheese, and the bite of arugula are a textbook example of fall harvest salad combinations that feel cozy but still fresh.

2. Apple, Sharp Cheddar, and Pecan Crunch Salad

If you want something fast with zero roasting, this is one of the best examples of fall harvest salad combinations for busy weeknights.

Use mixed greens or romaine as your base. Add thinly sliced crisp apples (Honeycrisp or Pink Lady are great), shredded or cubed sharp white cheddar, toasted pecans, and dried cranberries. A simple vinaigrette with apple cider vinegar, olive oil, a little honey, and salt pulls it together.

The salty cheddar, sweet apple, and toasty pecans are a classic flavor trio. It’s also an easy way to add more fruit and nuts to your diet, which many Americans fall short on according to dietary guidelines from the USDA and CDC (CDC on fruit & vegetable intake).

3. Warm Kale, Roasted Sweet Potato, and Chickpea Salad

This is your “I want salad but I’m cold” option. It’s also one of the most filling examples of fall harvest salad combinations you can meal-prep.

Use curly kale or lacinato (Tuscan) kale and massage it with a bit of olive oil and salt until it softens. Roast sweet potato cubes and canned chickpeas (drained and patted dry) with olive oil, cumin, paprika, salt, and pepper. Toss the warm vegetables with the kale, then add feta or cotija cheese and a handful of roasted sunflower seeds.

Dress it with a lemon-garlic tahini dressing. The warm components slightly wilt the kale, giving you a tender, hearty salad that actually eats like dinner. The chickpeas add fiber and plant-based protein, which are both linked to better long-term health outcomes (Harvard T.H. Chan School of Public Health on plant-based eating).

4. Farro, Roasted Grapes, and Brussels Sprouts Salad

This one sounds fancy but it’s secretly very low effort and a perfect example of how to turn pantry basics into something special.

Cook farro until chewy-tender and let it cool slightly. Halve Brussels sprouts and roast them with olive oil, salt, and pepper until browned. Toss seedless red grapes with a drizzle of oil and roast on a separate tray until they blister and concentrate in flavor.

Combine the farro, Brussels sprouts, and roasted grapes with chopped walnuts and shaved Parmesan. A balsamic vinaigrette ties everything together. The roasted grapes bring a jammy sweetness that plays beautifully against the bitter Brussels sprouts and nutty farro. This is one of those examples of fall harvest salad combinations that converts Brussels sprout skeptics.

5. Pear, Blue Cheese, and Candied Walnut Salad

For a dinner party or holiday table, this is one of the best examples of fall harvest salad combinations that feels restaurant-level without much work.

Start with a mix of tender greens like butter lettuce and baby spinach. Add thinly sliced ripe pears, crumbled blue cheese (or gorgonzola), and candied walnuts. You can candy walnuts at home by toasting them in a pan with a bit of sugar, water, and salt until glossy.

Dress with a simple balsamic vinaigrette. The sweet pears and candied nuts balance the tangy, salty blue cheese. This is a great example of how a few bold ingredients can carry a salad—no need for a dozen components.

6. Roasted Beet, Orange, and Pistachio Salad

This is for when you want color. It’s also a lovely example of fall harvest salad combinations that bridge late fall into winter.

Roast red or golden beets until tender, then let them cool and slice them. Layer them over mixed greens with orange segments (fresh or blood orange when in season), chopped pistachios, and a bit of soft cheese like ricotta salata or goat cheese.

A citrus vinaigrette (orange juice, olive oil, white wine vinegar, a touch of honey, salt) brightens everything up. Beets bring earthy sweetness, oranges add juicy acidity, and pistachios give you that satisfying crunch. For anyone trying to eat more colorful vegetables and fruits, this salad is a visual reminder of why the “eat the rainbow” advice exists (NIH on healthy eating patterns).

7. Pumpkin, Quinoa, and Cranberry Super Salad

This one leans into the “harvest” theme hard and is a solid example of fall harvest salad combinations that work for lunch prep.

Cook quinoa and let it cool. Roast cubes of pumpkin or kabocha squash with olive oil, salt, and a sprinkle of cinnamon and chili powder. Toss the quinoa with chopped kale or baby spinach, roasted pumpkin, dried cranberries, toasted pepitas (pumpkin seeds), and a handful of chopped parsley.

Dress with a cider vinegar and olive oil dressing sweetened with maple syrup. The grains make it hearty, and the pumpkin plus cranberries give you that unmistakable fall flavor without leaning on heavy sauces.

8. Turkey, Wild Rice, and Roasted Carrot “Leftovers” Salad

Think of this as your post-Thanksgiving hero and a very real example of how to rescue leftovers.

Use a base of shredded romaine and baby kale. Add cooked wild rice, shredded leftover turkey, roasted carrots, and any leftover roasted onions or shallots you have around. Sprinkle over dried cherries or cranberries and toasted almonds.

A creamy yogurt-based herb dressing (Greek yogurt, lemon juice, olive oil, garlic, and chopped herbs) turns this into a full meal. This is one of the best examples of fall harvest salad combinations that helps you stretch a holiday bird into something lighter and fresher the next day.

How to build your own examples of fall harvest salad combinations

Once you’ve tried a few real examples, it’s easy to freestyle. Most good examples of fall harvest salad combinations follow a simple pattern:

• A hearty green or grain
• A roasted fall vegetable
• A fresh fruit
• A crunchy topping
• A salty or creamy element
• A punchy dressing

If you think in those buckets, you can swap ingredients based on what’s cheap, local, or already in your pantry.

Pick your base: greens and grains

For greens, think beyond plain lettuce. Kale, arugula, cabbage, and mixed baby greens all hold up well to heavier toppings and bold dressings. If you want more staying power, add a grain: farro, quinoa, wild rice, or barley.

A lot of newer salad trends in 2024–2025 focus on “salad as a meal” rather than a side, which is why you’re seeing more grain-based bowls and higher protein toppings in restaurants and on social media. Building your own examples of fall harvest salad combinations with grains helps keep you full longer and can support stable blood sugar when paired with fiber and protein, something many health organizations encourage (Mayo Clinic on high-fiber foods).

Add a roasted fall vegetable

Roasting is where fall salads get their comfort factor. Some great options:

• Butternut squash or pumpkin for sweetness
• Sweet potatoes for a caramelized, creamy texture
• Brussels sprouts for a slightly bitter, crispy bite
• Carrots or parsnips for earthy sweetness
• Beets for color and depth

Toss with olive oil, salt, and your favorite spices, then roast at about 400°F until browned at the edges.

Layer in fruit for brightness

Most memorable examples of fall harvest salad combinations include fruit to keep things from feeling heavy. Try:

• Apples or pears for crisp sweetness
• Grapes or figs for a more dessert-like note
• Oranges or pomegranate seeds for tart juiciness

Fruit balances the rich, roasted vegetables and cheese or nuts you’re likely adding.

Don’t skip the crunch

Texture is what separates a forgettable salad from a great one. Nuts and seeds are the easiest upgrade:

• Walnuts, pecans, or almonds
• Pistachios or hazelnuts
• Pumpkin seeds or sunflower seeds

Toast them in a dry pan for a few minutes to wake up their flavor. Many of the best examples of fall harvest salad combinations rely on that contrast between soft roasted vegetables and crunchy toppings.

Add something creamy or salty

This can be cheese, avocado, or even a soft-cooked egg. Popular choices:

• Goat cheese or feta for tang
• Blue cheese for bold flavor
• Sharp cheddar or Parmesan for a more familiar taste

You don’t need a lot—just enough to give each bite a little richness.

Finish with a bold dressing

Fall salads love dressings with:

• Apple cider vinegar or balsamic vinegar
• Dijon mustard
• Maple syrup or honey
• Citrus juice (lemon or orange)

Whisk with olive oil, salt, and pepper. A good dressing ties all your ingredients together and can turn a random mix of fridge scraps into one of your own best examples of fall harvest salad combinations.

FAQ: Real examples of fall harvest salad combinations people actually eat

Q: Can you give a simple example of a fall harvest salad for beginners?
Yes. Start with mixed greens, sliced apple, shredded rotisserie chicken, toasted almonds, and crumbled feta. Toss with a bottled balsamic vinaigrette if you don’t feel like making your own. It’s a very approachable example of fall harvest salad combinations that takes under 10 minutes.

Q: What are some vegetarian examples of fall harvest salad combinations that are filling?
Try a kale salad with roasted sweet potatoes, black beans, avocado, pumpkin seeds, and a lime-cumin dressing. Or go for quinoa with roasted Brussels sprouts, cranberries, walnuts, and goat cheese. Both are vegetarian examples of fall harvest salad combinations that offer protein, fiber, and healthy fats.

Q: Are there lighter examples of fall harvest salad combinations without cheese or heavy dressings?
Absolutely. Build a salad with arugula, roasted carrots, orange segments, toasted pistachios, and a simple lemon-olive oil dressing. Or try mixed greens with roasted beets, apple slices, pumpkin seeds, and a cider vinegar dressing with no sweetener. These are real examples that stay bright and light.

Q: How can I make a kid-friendly example of a fall harvest salad?
Lean on familiar flavors: romaine, sliced apples, cheddar cubes, roasted sweet potato, and a mild ranch or honey-mustard dressing. Let kids sprinkle on their own nuts or seeds. This kind of example of a fall salad keeps textures simple and ingredients recognizable.

Q: Can I prep these examples of fall harvest salad combinations ahead of time?
Yes, with a few tricks. Keep wet ingredients (dressing, juicy fruits, roasted vegetables) separate until serving. Sturdier greens like kale and cabbage hold up better than delicate spring mixes. Many of the grain-based examples of fall harvest salad combinations, like quinoa or farro salads, actually taste better the next day after the flavors mingle.

The nice thing about all these examples of fall harvest salad combinations is that they’re more like formulas than strict recipes. Once you’ve tried a few, you’ll start seeing patterns—and then you can raid your pantry, roast a tray of whatever vegetables you have, and build your own signature fall salad without overthinking it.