autumn salad

The perfect Autumn salad! This lentil Kale Salad with Parmesan has tons of al-dente cooked lentils, Tuscan kale, plump golden raisins, pepitas, and it's drizzled with a simple red wine vinaigrette. Perfect as a main course or a side salad!

Autumn Lentil Kale Salad with Parmesan

golden raisins

red wine vinegar

Tuscan kale*

lemon juice

olive oil

honey (or maple syrup)

salt and pepper

pepitas

beluga lentils*

parmesan cheese (optional)

soak: add the raisins and the red wine vinegar...

soak: add the raisins and the red wine vinegar to a small bowl, let the raisins soak for 10-15 minutes while you clean and chop the kale.

dressing: remove the golden raisins to a small...

dressing: remove the golden raisins to a small bowl using a slotted spoon. Add the lemon juice, olive oil, honey, and salt and pepper to the vinegar and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.

salad: Place the kale in a large bowl, dress...

salad: Place the kale in a large bowl, dress the salad and toss. Add the lentils, golden raisins, pepitas, and parmesan cheese as desired. Give it a taste and adjust salt and pepper as desired.

This Autumn salad is vibrant, colorful, and festive!&nbsp; &nbsp;It makes a perfect holiday side dish for Thanksgiving, Christmas, and New Year's Eve.&nbsp; Healthy, delicious, gluten free recipe packed with veggies.&nbsp; The ingredient list includes&nbsp;Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries.

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

Brussels sprouts (, ends trimmed, yellow leaves removed)

Salt (to taste)

lb butternut squash

maple syrup

cinnamon

pumpkin seeds

cranberries

maple syrup (optional)

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Make sure Brussels sprouts have trimmed ends and yellow leaves are removed.  Then, slice all Brussels sprouts in half.  In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.  Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.  During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted Brussels sprouts:

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet.  Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: &nbsp;You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Roasted butternut squash:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.   (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Assembly:

This hearty roasted delicata squash salad filled with seasonal favorites like persimmons and pomegranates is perfect for both everyday meals and holiday entertaining.

Delicata Squash Salad 

Tablespoon/ 15 milliliters extra virgin olive oil

fine sea salt

Lacinato kale, stems removed and finely shredded

Fuyu persimmons, sliced

pomegranate seeds

Tablespoons/ 30 milliliters extra-virgin olive oil

balsamic vinegar

Pomegranate molasses

Dijon mustard

shallot,

black pepper

Preheat oven to 400°F. Line a baking sheet...

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Toss the squash with the olive oil, maple...

Toss the squash with the olive oil, maple syrup, salt and cinnamon. Place on a baking sheet and roast until tender (about 20 minutes), flipping the slices halfway through.  In the last 3 minutes of roasting add the pumpkin seeds to the sheet pan.

Meanwhile in a large bowl, whisk together the...

Meanwhile in a large bowl, whisk together the olive oil, vinegar, pomegranate molasses, mustard, shallot, salt and pepper.

When the squash is tender and pumpkin seeds...

When the squash is tender and pumpkin seeds are toasted remove baking sheet from oven and set on wire rack to cool.

Meanwhile toss the kale with the vinaigrette using...

Meanwhile toss the kale with the vinaigrette using your hands to gently massage and soften the kale. Top with the squash, persimmon slices, pomegranate seeds and toasted pumpkin seeds.  

Serve immediately.

This filling Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette is packed with layers of flavor, texture, and color. Serve it as a side dish, or enjoy it as a main.

Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette

baby spinach

lettuce

apple,

red onion, thinly sliced

gorgonzola

pecan halves, toasted

extra virgin olive oil

honey

dijon mustard

apple cider vinegar

Salt and pepper,

Layer all the salad ingredients, minus the dressing...

Layer all the salad ingredients, minus the dressing ingredients, in a large bowl.

Whisk the dressing ingredients together. Drizzle over the...

Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side.

https://www.youtube.com/watch?v=wzMsDmrTC-I

FOR THE RECIPE: http://wholeful.ly/cran-apple

Packed full of flavor and texture, this Cranberry Apple Pecan Salad is anything but boring! Top it with grilled chicken or white beans to make it a full, nutrient-packed meal.

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This amazing harvest salad is packed with roasted butternut squash, apples, pomegranate seeds, prosciutto, arugula, candied pecans, avocado, and a delicious homemade, tangy fall salad dressing! Topped with creamy goat cheese, this salad has all the flavors of the season &amp; is sure to leave you feeling satisfied for hours. Naturally gluten free &amp; grain free.

Fall Harvest Salad with Maple Apple Cider Vinaigrette

oz baby arugula

honeycrisp apple (thinly sliced)

prosciutto (cut

avocado

pomegranate arils

goat cheese (crumbled

Dijon Mustard

garlic

tsp sea salt

butternut squash

tsp salt

raw, unsalted pecans

cayenne pepper

Combine the ingredients in a blender and blend on high for 30 seconds until very creamy. Alternatively, you can add the ingredients to a bowl and use an immersion blender. Set aside.

Maple Apple Cider Vinaigrette

Preheat your oven to 400 and line a baking sheet with parchment paper for easy cleanup.

Combine the squash, olive oil, salt, and maple syrup on the baking sheet and toss to coat using your hands. Bake the squash for 35-40 minutes until it is fork tender and beginning to brown.

Butternut Squash

Reduce oven temp to 350 (or preheat to this temp if making these ahead of time!) and line a small baking sheet with foil.

Add the pecans, maple syrup, cayenne, and salt to the baking sheet and toss to combine. Bake the pecans for 15 minutes. Let them cool for at least 5 minutes.

Candied pecans

Add the arugula, sliced apples, avocado, pomegranate seeds, prosciutto pieces, candied pecans, and roasted butternut squash to a large bowl. Toss with the dressing and add goat cheese on top, if desired. Enjoy!

Salad

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.

20 Fall Salad Recipes

tart apple (like Pink Lady)

greens

pecans pecans

goat cheese or feta cheese crumbles

pomegranate seeds cranberries

thyme,

tablespoons maple syrup

tablespoons apple cider or white wine vinegar

tablespoon Dijon mustard

salt

tablespoons olive oil

black pepper (optional)

If using, prepare the candied pecans in advance (or use purchased).

Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).

Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

thank you for all of this salad inspiration, love having so many to choose from, sweet potato salad epecially

Made this salad but subbed w/crumbled goat and ricotta cheese. So delicious! Your  recipes never fail :)

A mix of hearty greens, crunchy apples, wild rice and cooked veggies pair beautifully with this delicious apple vinaigrette for a satisfying autumn salad.

Harvest Salad + Apple Vinaigrette

wild rice*

potatoes

½ lb. fresh figs* (about 10)

cumin

kale* (washed and torn into small pieces)

radicchio (thinly sliced)

apple cider

walnuts

dates

Tablespoons apple cider vinegar

garlic (pressed)

sea salt

red pepper flakes

MAKE RICE: Rinse rice well under cool running water.  I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release.  It won&#39;t really save you much time, but the rice will come out PERFECT every time .If you&#39;re going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover.  Cook for 35 minutes, until all water has been absorbed.  Uncover, fluff with a fork.

ROAST SWEET POTATOES AND FIGS: Preheat oven to 400. Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet.  Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well.  Roast for 10 minutes. Meanwhile, cut figs in half and if they&#39;re large, 1/2 again.  After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices.  Place everything back in oven and roast for another 8-10 minutes, until everything is tender.

MAKE DRESSING: Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.

PREP REMAINING PRODUCE: Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice.  Cut apple in half, scoop out core/seeds and then thinly slice or cube.

ASSEMBLE SALAD:  Begin with the kale and massage it with your hands to soften.  Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.

Dressing will stay good in the fridge, in an airtight container for 2 weeks.

MEAL PREP:  Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance.  Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead.  Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.

A sweet and savoury simple and healthy recipe, perfect as a light dish with rocket, pear, walnuts, vegan parmesan and balsamic vinegar. It's the ideal fall salad.

Pear and Rocket Salad

wt. oz arugula

pear

cup, chopped walnuts

shavings

tbsp balsamic vinegar

Rocket and Pear Salad

Wash and pat dry

Add the thinly sliced

Add the thinly sliced pear, walnuts and vegan parmesan shavings.

Drizzle with balsamic vinegar

Drizzle with balsamic vinegar and serve immediately. Enjoy

How to make Pear and Rocket Salad

This is the perfect Fall salad to go with your meals! Think cranberries, squash, and pecans with pearl couscous. It is absolutely delicious.

Autumn Pearl Couscous Salad

Olive Oil

tbsp Spicy Brown Mustard (Dijon works too)

tbsp Lemon's Juice

tbsp Fresh orange juice

Honey

tbsp Apple Cider Vinegar

tsp Garlic (crushed)

Salt & Pepper

Pearl Couscous (cooked)

Cranberries

Pecans

Red onion (thinly sliced)

Kale leaves (chopped)

Butternut Squash (Pan fried

Combine all the ingredients of the dressing. Shake or stir well. Save extras in an airtight container or jar in the fridge if there are any, Taste and adjust if needed. Some may prefer sweeter or more acidic.

Toss the kale first in a spoon of dressing and massage it to make it more tender. Then, add the rest of the salad ingredients with about a 1/3 cup of dressing. How much dressing is up to you! Enjoy this salad cold. It is a great make-ahead meal prep salad to keep in the fridge.

I made this on Christmas Day for our family lunch so I increased quantities by 4. 
It’s delicious and goes with everything! We had left overs so had it as sides for many dishes and was perfect with all of them. 
Will be a staple for us from now on.

One of the most flavorful, me and my family constantly dream about this salad!! Such a great side for any occasion, gives all the fall winter vibes you’re looking for!!

So good! I used sweet potato instead of Butternut squash. I also used less cranberries amd next time I'll use less oil. I prepped it for my lunches. I'll be recommending it to lots of people.

I make this salad every year for Friendsgiving and people RAVE about it. I substitute raw red onion for my homemade pickled onion and use pepitas instead of pecans for allergen purposes. I’ve made it several times and even my kale hater family members enjoy it because the dressing is so good.

Hi! How long is this good for stored in the fridge?

Absolutely loved this salad! It was the perfect accompaniment to a pork tenderloin. The flavors really meld well together and it tastes wonderful warm or cold. I can't wait to make it again!

Love this!  Just made it a 2nd time, for a NYE party side dish. It was delish for another holiday party recently. Both times to compliment a savory meat dish, people loved it!  I toast the pecans btw.

This was such a delicious fall salad. I added roasted beets, feta and a bit more kale to it as well. Dressing was perfect!

I’ve made this salad a few times now and it’s become my go to for serving guests for a wow factor! I love to add some garlic herb goat cheese with it, too. Thanks so much for creating it!

Excellent recipe! I only had frozen kale, so I sautéed it with garlic/salt/olive oil. I added sautéed mushrooms and half a can of garbanzo beans. Omitted the orange juice. Turned out wonderfully!

Autumn Panzanella Salad with herb-roasted squash, rustic sourdough, toasted hazelnuts, and Parmesan in a tangy balsamic vinaigrette. This fall-inspired twist on the famous Tuscan bread salad is equally stunning on a holiday table as it is for a satisfying weeknight meal.

Top 10 autumn salad recipes from across the web

The most viewed autumn salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Autumn Lentil Kale Salad with Parme...

Roasted Brussels Sprouts Salad with...

Delicata Squash Salad

Cranberry Apple Pecan Salad with Ho...

Fall Harvest Salad with Maple Apple...

20 Fall Salad Recipes

Harvest Salad + Apple Vinaigrette

Pear and Rocket Salad

Autumn Pearl Couscous Salad

Autumn Panzanella Salad

Top 10 autumn salad recipes from across the web

The most viewed autumn salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Autumn Lentil Kale Salad with Parme...

Roasted Brussels Sprouts Salad with...

Delicata Squash Salad

Cranberry Apple Pecan Salad with Ho...

Fall Harvest Salad with Maple Apple...

20 Fall Salad Recipes

Harvest Salad + Apple Vinaigrette

Pear and Rocket Salad

Autumn Pearl Couscous Salad

Autumn Panzanella Salad

The most viewed autumn salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine