Savory and Sweet: Fall Salad Recipes 2022

Contributing Author: Ivey Randle

Nothing captures the fall season like eating a fresh harvest salad with all your favorite seasonal toppings. Salads are versatile, fun to prepare, and enjoyed by everybody. With these delectable fall salad recipes at your disposal, you’ll be ready for autumn gatherings with family and friends.

Salty and Sweet

Dive into the ultimate cobb salad with these exceptional flavors. This hearty Fall Cobb Salad contains pumpkin seeds and dried cranberries — the perfect blend of sweet and salty. 

Salad Ingredients:

• 5 ounces mixed greens or lettuce of choice
• 6 slices of cooked bacon, chopped
• 3 hard-boiled eggs, quartered
• 1 1/2 cups diced roasted butternut squash
• 1 apple, cored and diced
• 2 ounces of crumbled goat cheese
• 3 tablespoons pumpkin seeds
• 1/3 cup dried cranberries

Maple Balsamic Vinaigrette:

• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Kosher salt and fresh ground black pepper to taste

Directions:

Simply add the mixed greens to a large bowl. Dice a Honeycrisp apple, then chop the cooked bacon and cut three hard-boiled eggs into wedges. Next, arrange all the ingredients on top of the mixed greens. Then combine the balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper. Finally, whisk the dressing together and serve it alongside the salad. For information, visit Recipe Runner.

Savory with a Crunch

This Autumn Harvest Honeycrisp Apple and Feta Salad combines fall’s finest ingredients. Honeycrisp apples, succulent pomegranates, candied pecans, charred prosciutto, and an apple cider vinaigrette make every bite taste like a crisp autumn morning.

Salad Ingredients:

• 1/4 cup raw pecans
• 2 tablespoons pumpkin seeds
• 3 tablespoons maple syrup
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• Flaky sea salt
• 3 ounces thinly sliced prosciutto
• 6 cups arugula or shredded kale
• 2 Honeycrisp apples, thinly sliced
• 1 avocado, diced
• Arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette:

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple butter (optional)
• 2 teaspoons honey or maple syrup
• 1 tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• Kosher salt and black pepper

Directions:

Begin by preheating the oven to 350° F. Place pecans, pumpkin seeds, maple, cayenne, cinnamon, and prosciutto on a baking sheet and bake for 10-15 minutes. Next, add arugula, apples, avocado, and pomegranate arils in a large bowl. For the dressing, add all ingredients in a jar and shake until combined. Finally, mix everything, and then it is ready to eat. For more detailed instructions and other fall salad recipes, visit Half Baked Harvest.

Soul Food

The Orzo Harvest Salad features one of the tastiest grains of the season and combines fall favorites like roasted squash, brussels sprouts, and walnuts. Completely vegan, this autumn salad boasts sweetness, crunch, richness, and a little zing when dressed with a maple mustard concoction. And it’s great for lunch or dinner with friends and family in autumn.

Salad Ingredients:

• 2 cups of sweet potatoes, cubed into 1-inch pieces
• 2 cups of butternut or acorn squash, cubed into 1-inch pieces
• 2 cups of brussels sprouts, halved
• 1 yellow onion, diced (~1 cup)
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning blend
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon cinnamon
• Pinch of cayenne
• 12 oz orzo pasta
• 2 tablespoons finely chopped parsley
• ½ cup toasted pecans, walnuts, or pumpkin seeds

Maple Mustard Dressing:

• ¼ cup of extra virgin olive oil
• 1 ½ tablespoons of apple cider vinegar
• 1 ½ tablespoons of whole-grain mustard
• 1 tablespoon maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ⅛ teaspoon cinnamon

Directions:

Begin by preheating the oven to 375˚F. Then chop the vegetables and add them to a bowl. Next, combine the seasonings separately. Pour this mixture over chopped vegetables and place on a baking sheet, and bake for 25-30 minutes. Afterward, cook the orzo according to the box directions. Then, in a medium bowl, mix all dressing ingredients. Toast the chopped nuts for five minutes. Finally, once the orzo is done cooking, combine all ingredients and serve. For step-by-step instructions, visit Crowded Kitchen.

Caramel Craze

When apples are at their finest in the fall, serve this Caramel Apple Salad for a light and decadent treat. This recipe can be prepared as a dessert or a side dish. You can expect it to taste like a caramel-covered apple without the mess.

Ingredients:

• 1 container (8 oz) frozen whipped topping, thawed
• 1 box instant butterscotch pudding mix
• 1 8 oz can of crushed pineapple in juice
• 4 Granny Smith apples, peeled and chopped

Directions:

Mix the box of pudding and the crushed pineapple. Fold in cool whip and then add in chopped apples. Chill before serving. Enjoy!

All About Apples

We saved the best for last. This easy and rich dish may be called the Snicker Apple “Salad,” but it is definitely a dessert. Easy to make, this tasty dish can be ready in minutes. Be careful though; once you put the Snicker Apple Salad out for guests, it will be gone in minutes! 

Ingredients:

• 4 Granny Smith apples
• 4-5 Snickers bars
• 8 oz cool whip
• 1 box instant vanilla pudding
• 1/2 cup milk
• Caramel sauce

Directions:

Mix milk and pudding, then fold in the cool whip. Next, cut up apples and Snickers bars into bite-size pieces, and mix them in. Drizzle caramel sauce on top and serve cold.

Here’s to trying new fall salad recipes, healthy or not!