Fall Salad

Roasted Squash:

• Butternut Squash – It’s perfect for a fall salad, but feel free to swap it with roasted acorn squash, kabocha squash, or delicata squash instead. You’ll need just half for this recipe. I used the other half to make a small batch of my butternut squash soup.
• Olive Oil – Helps the spices cling to the squash and gives it a nice, subtle crispiness. Avocado oil works, too.
• Spices – Garlic powder, sea salt, and black pepper. You could also add smoked paprika or cinnamon for extra warmth.

The Salad:

• Kale – I used curly kale, but you could easily swap it with lacinato kale, baby spinach, or even arugula for a milder flavor. Whatever greens you like best!
• Fruit – Apples and pears for classic fall salad staples. I love jazz or Gala apples here, but Honeycrisp or Fuji work well, too. Sometimes I throw in pomegranate seeds because my daughter loves them. If you’ve got extra apples and pears, use them to make my pear salad and apple crisp!
• Cheese – I used goat cheese for its creaminess. Feel free to use feta cheese for more tang, or blue cheese for a bolder taste.
• Nuts – Pecans just scream fall to me! Walnuts or sliced almonds are great, too. Swap in pumpkin seeds for a nut-free option.

More Fall Salad Ideas:

You can totally make this your own! Try adding roasted sweet potatoes, other root vegetables, dried cranberries, thinly sliced red onions, or even some crispy bacon.

Maple Tahini Dressing:

• Tahini Paste – This is the smooth, nutty base of the dressing, made from ground sesame seeds. You’ll have more left over, so use it for my tahini sauce recipe another day of the week!
• Olive Oil – Thins out the dressing and balances the tangy flavors.
• Maple syrup – I used my Wholesome Yum Sugar Free Maple Syrup, but regular works, too. You could also swap it for honey (or my natural sugar free honey).
• Lemon Juice – Balances the sweetness and brings the dressing together. Apple cider vinegar would make a good substitute if needed.
• Sea Salt & Black Pepper
• Water – To thin out the dressing.

Not a fan of tahini?

You can also use a simple maple vinaigrette, like the one from my kale salad or pomegranate salad.

1. Roast the squash. Toss the squash with olive oil, salt, and pepper, then roast on a baking sheet (this one) in the oven. I mentioned you’ll need just half for my fall salad recipe, but you can roast the whole thing and save the leftovers for later if you like. You can also cook the butternut squash in the air fryer instead.

2. Assemble the salad. Chop the kale, and thinly slice the apple and pear. Combine them in a large bowl.
3. Make the dressing. In a small bowl, whisk together the tahini, olive oil, maple syrup, lemon juice, salt, and pepper. If it’s too thick, add water 1 tablespoon at a time until it’s pourable.

3. Bring it all together. Add the roasted squash, goat cheese, and pecans. Drizzle your fall salad with dressing, and toss to coat.

Storage & Meal Prep

• Store: Since this fall salad uses hearty greens, it stores quite well! Just keep it in an airtight container in the fridge for up to 2-3 days.
• Meal prep: You can chop the kale, roast the butternut squash, and make the dressing in advance. When you’re ready to eat, just warm up the squash, slice the apples and pears, and toss it all together.

Serving Ideas

I like to serve this fall harvest salad with seasonal dishes. It’s festive for holidays, too! Try these mains:

• Poultry – This salad is a perfect colorful side for Thanksgiving turkey or spatchcock chicken for a holiday meal. I make it for weeknight dinners with chicken leg quarters, or simple baked chicken breast on top.
• Pork – The sweet butternut squash pairs perfectly with my juicy pork tenderloin or crispy pork belly.
• Seafood – I love this autumn salad with buttery seared salmon, but it’s just as good with baked shrimp or pan seared scallops.
• Beef – You can’t go wrong with my cozy slow cooker pot roast. For a special dinner, try ribeye steak, or my personal favorite, filet mignon.

More Fall Salad Recipes

Need more fall salad ideas? I’ve got more for you:

Beet Salad

Kale Crunch Salad

Butternut Squash Salad

Brussels Sprouts Salad