30 EASY FALL SALAD RECIPES FOR COZY DINNERS AND HOLIDAY TABLES

Looking for fall salad recipes? Here are 30 easy salads packed with apples, pears, roasted squash, grains and crunchy nuts for weeknights and holiday meals.

Salads don’t have to disappear when the weather cools down.

Fall is actually one of the best times to make them, with crisp apples, juicy pears, sweet squash and pomegranates all in season at once.

Many salads hold up well for a day or two, so they work for lunches and make-ahead holiday sides too.

Most of the dressings are quick shake-in-a-jar mixes made with apple cider vinegar, balsamic, maple syrup or lemon.

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FALL SALAD RECIPES

1. Harvest Apple Pecan Salad with Maple Dijon Dressing

Crisp apples, candied pecans, dried cranberries and sharp white cheddar tossed with mixed greens and a sweet maple dijon dressing.

This is the salad to make when you need one that pleases everyone at the table.

Ingredients:

• 6 cups mixed greens
• 2 apples, thinly sliced
• 1/2 cup candied pecans
• 1/3 cup dried cranberries
• 1/2 cup shaved white cheddar
• 1/4 red onion, thinly sliced
• Maple dijon dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp dijon, salt and pepper

Instructions:

1. Shake the dressing ingredients together in a jar.
2. Slice the apples right before serving so they stay crisp.
3. Toss the greens and onion with half the dressing.
4. Top with apples, pecans, cranberries and cheddar.
5. Drizzle with the remaining dressing and serve.

2. Pear Gorgonzola Walnut Salad

Sweet ripe pears, creamy gorgonzola and toasted walnuts make this one of the easiest fancy salads you can make.

A simple balsamic dressing ties it all together.

Ingredients:

• 6 cups spring mix
• 2 ripe pears, sliced
• 1/2 cup crumbled gorgonzola
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper

Instructions:

1. Toast the walnuts in a dry skillet for 3 to 4 minutes.
2. Whisk the oil, balsamic, honey, salt and pepper.
3. Arrange the greens on a platter.
4. Top with pears, gorgonzola, walnuts and cranberries.
5. Drizzle with dressing just before serving.

3. Pomegranate Walnut Arugula Salad with Feta

Peppery arugula and baby spinach topped with jewel-like pomegranate seeds, chopped dates, walnuts and salty feta.

It looks bright and festive on a Thanksgiving table and takes about 10 minutes.

Ingredients:

• 4 cups arugula
• 2 cups baby spinach
• 3/4 cup pomegranate seeds
• 6 dates, pitted and chopped
• 1/2 cup walnuts, toasted
• 1/2 cup crumbled feta
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp pomegranate molasses or honey
• Salt

Instructions:

1. Whisk the oil, lemon juice, pomegranate molasses and salt.
2. Combine the arugula and spinach in a large bowl.
3. Add the dates, walnuts and half the pomegranate seeds.
4. Toss with the dressing.
5. Top with feta and the rest of the pomegranate seeds.

4. Fig, Arugula and Burrata Salad

Fresh figs and a ball of soft, creamy burrata on a bed of arugula with a drizzle of honey and balsamic glaze.

Serve it with crusty bread to scoop up every bit of the burrata.

Ingredients:

• 5 cups arugula
• 6 fresh figs, quartered
• 1 large ball burrata (8 oz)
• 1/4 cup pistachios, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1 tsp honey
• Flaky salt and black pepper

Instructions:

1. Spread the arugula on a platter and drizzle with 1 tbsp olive oil.
2. Arrange the figs around the platter.
3. Place the burrata in the center and tear it open.
4. Drizzle with honey, balsamic glaze and the remaining oil.
5. Sprinkle with pistachios, flaky salt and pepper.

5. Persimmon Pomegranate Salad with Maple Vinaigrette

Sweet Fuyu persimmons and tart pomegranate seeds over greens with candied walnuts and a light maple vinaigrette.

Persimmons are only around for a few weeks in fall, so grab them when you see them.

Ingredients:

• 6 cups mixed greens
• 2 Fuyu persimmons, thinly sliced
• 1/2 cup pomegranate seeds
• 1/2 cup candied walnuts
• 1/3 cup goat cheese crumbles
• Maple dijon dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp dijon, salt and pepper

Instructions:

1. Shake the dressing ingredients in a jar.
2. Peel the persimmons if you like and slice into thin rounds.
3. Toss the greens with half the dressing.
4. Layer on persimmons, pomegranate, walnuts and goat cheese.
5. Drizzle with the remaining dressing.

6. Cranberry Pecan Spinach Salad with Poppy Seed Dressing

Baby spinach with dried cranberries, toasted pecans, red onion and a creamy, slightly sweet poppy seed dressing.

It’s a classic potluck salad for a reason, and the dressing keeps in the fridge for a week.

Ingredients:

• 8 cups baby spinach
• 2/3 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/2 cup crumbled feta
• 1/4 red onion, thinly sliced
• 1/3 cup mayo
• 2 tbsp apple cider vinegar
• 2 tbsp sugar or honey
• 1 tbsp milk
• 1 tsp poppy seeds

Instructions:

1. Whisk the mayo, vinegar, sugar, milk and poppy seeds until smooth.
2. Toast the pecans for 4 minutes in a dry skillet.
3. Toss the spinach, onion and cranberries in a big bowl.
4. Top with pecans and feta.
5. Serve the dressing on the side or toss just before eating.

7. Apple Cheddar Kale Salad with Cider Vinaigrette

Massaged kale, diced apples, sharp cheddar cubes, cranberries and pecans with a tangy apple cider vinaigrette.

Kale holds up for days, so this is a great salad to prep on Sunday for weekday lunches.

Ingredients:

• 1 large bunch curly kale, stems removed and chopped
• 2 apples, diced
• 1 cup sharp cheddar, diced small
• 1/3 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp dijon
• Pinch of cinnamon
• Salt

Instructions:

1. Whisk the oil, vinegar, honey, dijon, cinnamon and salt.
2. Add the kale to a bowl with 2 tbsp of the dressing.
3. Massage the kale with your hands for 2 minutes until soft and dark green.
4. Add the apples, cheddar, cranberries and pecans.
5. Toss with the remaining dressing and serve.

8. Roasted Butternut Squash Kale Salad

Caramelized cubes of roasted butternut squash with kale, pomegranate seeds, pepitas and a maple balsamic dressing.

Serve it warm right after roasting or chilled the next day. Both are good.

Ingredients:

• 4 cups butternut squash, cubed
• 2 tbsp olive oil, plus 3 tbsp for dressing
• 1/2 tsp cinnamon
• 1 bunch lacinato kale, chopped
• 1/2 cup pomegranate seeds
• 1/3 cup pepitas
• 1/3 cup crumbled goat cheese
• 1 1/2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper

Instructions:

1. Preheat the oven to 425°F.
2. Toss the squash with 2 tbsp oil, cinnamon, salt and pepper.
3. Roast 25 to 30 minutes, flipping halfway, until golden.
4. Whisk 3 tbsp oil with balsamic and maple, then massage into the kale.
5. Top with squash, pomegranate, pepitas and goat cheese.

9. Roasted Beet and Goat Cheese Salad

Earthy roasted beets with tangy goat cheese, creamy avocado and candied pecans over greens.

Roast the beets ahead of time, or buy the vacuum-packed cooked ones to skip that step completely.

Ingredients:

• 4 medium beets
• 6 cups mixed greens
• 4 oz goat cheese
• 1 avocado, sliced
• 1/2 cup candied pecans
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp dijon
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F and wrap each beet in foil.
2. Roast 45 to 60 minutes until a knife slides in easily.
3. Cool, rub off the skins and cut into wedges.
4. Whisk the oil, vinegar, honey, dijon, salt and pepper.
5. Toss the greens with dressing and top with beets, goat cheese, avocado and pecans.

10. Delicata Squash Salad with Pepitas

Delicata squash has thin, edible skin, so there’s no peeling. Just slice it into half-moons and roast until sweet.

Tossed with greens, apples, pepitas and an apple cider vinaigrette, it tastes like fall in a bowl.

Ingredients:

• 2 delicata squash
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 6 cups arugula or mixed greens
• 1 apple, thinly sliced
• 1/3 cup pepitas, toasted
• 1/3 cup shaved parmesan
• Maple dijon dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp dijon, salt and pepper

Instructions:

1. Preheat the oven to 425°F.
2. Halve the squash lengthwise, scoop out seeds and slice into 1/2-inch half-moons.
3. Toss with oil, maple, salt and roast 20 to 25 minutes.
4. Shake the dressing ingredients in a jar.
5. Toss the greens with dressing and top with squash, apple, pepitas and parmesan.

11. Roasted Carrot Arugula Salad with Honey Tahini

Sweet roasted carrots over peppery arugula with a creamy honey tahini dressing and toasted almonds.

Rainbow carrots make it look extra pretty, but regular carrots taste just as good.

Ingredients:

• 1 lb carrots, halved lengthwise
• 1 tbsp olive oil
• 1/2 tsp cumin
• 5 cups arugula
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta
• 3 tbsp tahini
• 1 tbsp honey
• 2 tbsp lemon juice
• 2 to 3 tbsp warm water
• Salt

Instructions:

1. Preheat the oven to 425°F.
2. Toss the carrots with oil, cumin and salt and roast 20 to 25 minutes.
3. Whisk the tahini, honey, lemon juice and water until pourable.
4. Arrange the arugula on a platter and top with warm carrots.
5. Drizzle with tahini dressing and sprinkle with almonds and feta.

12. Roasted Cauliflower Chickpea Salad with Tahini

Crispy roasted cauliflower and chickpeas with parsley, red onion and a garlicky tahini dressing.

It’s filling enough to eat as a meatless dinner and keeps well in the fridge.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and dried
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 cup parsley, chopped
• 1/4 red onion, diced
• 1/4 cup dried cranberries
• 1/4 cup tahini
• 1 garlic clove, grated
• 2 tbsp lemon juice
• 3 tbsp water

Instructions:

1. Preheat the oven to 425°F.
2. Toss the cauliflower and chickpeas with oil, paprika, cumin and salt.
3. Roast 25 to 30 minutes until browned and crisp.
4. Whisk the tahini, garlic, lemon juice, water and a pinch of salt.
5. Toss the roasted veggies with parsley, onion and cranberries, then drizzle with dressing.

13. Roasted Pumpkin Spinach Salad with Feta

Wedges of roasted pumpkin with baby spinach, salty feta and toasted pepitas in a honey balsamic dressing.

Sugar pumpkin, kabocha or butternut squash all work here.

Ingredients:

• 1 small sugar pumpkin (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 6 cups baby spinach
• 3/4 cup crumbled feta
• 1/3 cup pepitas, toasted
• 1/4 red onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey

Instructions:

1. Preheat the oven to 400°F.
2. Toss the pumpkin with oil, maple, salt and pepper.
3. Roast 25 to 30 minutes until tender and caramelized.
4. Whisk the dressing oil, balsamic and honey.
5. Toss the spinach and onion with dressing, then top with pumpkin, feta and pepitas.

14. Warm Sweet Potato, Mushroom and Spinach Salad

Roasted sweet potato and garlicky sautéed mushrooms spooned warm over baby spinach so the leaves just barely wilt.

It’s cozy enough to eat on a cold night and comes together in about 30 minutes.

Ingredients:

• 1 large sweet potato, cubed
• 3 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• 6 cups baby spinach
• 1/4 cup shaved parmesan
• 1/4 cup walnuts, toasted
• 1 1/2 tbsp balsamic vinegar
• 1 tsp dijon

Instructions:

1. Roast the sweet potato with 1 tbsp oil at 425°F for 25 minutes.
2. Sauté the mushrooms in 1 tbsp oil for 6 to 8 minutes until browned.
3. Add garlic and thyme and cook 1 minute more.
4. Stir the balsamic, dijon and remaining oil into the warm pan.
5. Pour the warm mushrooms and sweet potato over the spinach, toss and top with parmesan and walnuts.

15. Shaved Brussels Sprouts Caesar Salad

Thinly shaved Brussels sprouts stand in for romaine in this crunchy Caesar with lots of parmesan and garlicky croutons.

Unlike lettuce, the sprouts don’t wilt, so leftovers are still crisp the next day.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly shaved
• 1 cup croutons
• 1/2 cup grated parmesan
• 1/3 cup mayo
• 2 tbsp lemon juice
• 1 tsp dijon
• 1 tsp Worcestershire sauce
• 1 garlic clove, grated
• 2 tbsp olive oil
• Black pepper

Instructions:

1. Shave the sprouts with a sharp knife, mandoline or food processor slicing blade.
2. Whisk the mayo, lemon juice, dijon, Worcestershire, garlic and oil.
3. Stir in half the parmesan.
4. Toss the sprouts with the dressing and let sit 10 minutes.
5. Top with croutons, remaining parmesan and lots of pepper.

16. Brussels Sprouts Apple Slaw

Shredded Brussels sprouts and crisp apple matchsticks in a tangy cider dressing, with dried cranberries and toasted almonds.

It’s a fresh, crunchy side that cuts through rich holiday food.

Ingredients:

• 1 lb Brussels sprouts, shredded
• 2 apples, cut into matchsticks
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds, toasted
• 2 green onions, sliced
• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp dijon
• Salt and pepper

Instructions:

1. Whisk the oil, vinegar, honey, dijon, salt and pepper.
2. Toss the Brussels sprouts with the dressing.
3. Let sit 15 minutes to soften slightly.
4. Fold in the apples, cranberries and green onions.
5. Top with almonds right before serving.

17. Brussels Sprouts Salad with Turkey Bacon

Shaved Brussels sprouts with crispy turkey bacon, dried cranberries, almonds and parmesan in a honey lemon dressing.

Smoky, salty, sweet and crunchy all in one bite.

Ingredients:

• 1 lb Brussels sprouts, shaved
• 6 slices turkey bacon, cooked crisp and crumbled
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds, toasted
• 1/2 cup shaved parmesan
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 tbsp honey
• 1 tsp dijon
• Salt and pepper

Instructions:

1. Cook the turkey bacon until crisp, then crumble.
2. Whisk the oil, lemon juice, honey, dijon, salt and pepper.
3. Toss the shaved sprouts with the dressing.
4. Add the cranberries, almonds and parmesan.
5. Top with turkey bacon just before serving so it stays crisp.

18. Broccoli Crunch Salad with Cranberries

Raw broccoli florets with dried cranberries, sunflower seeds, red onion and cheddar in a creamy sweet dressing.

It tastes even better after a few hours in the fridge, which makes it a perfect make-ahead potluck dish.

Ingredients:

• 5 cups small broccoli florets
• 2/3 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/4 red onion, finely diced
• 1 cup shredded cheddar
• 3/4 cup mayo
• 2 tbsp apple cider vinegar
• 2 tbsp sugar
• Salt and pepper

Instructions:

1. Cut the broccoli into small, bite-size florets.
2. Whisk the mayo, vinegar, sugar, salt and pepper.
3. Combine broccoli, cranberries, onion and cheddar.
4. Fold in the dressing.
5. Chill at least 1 hour and add sunflower seeds before serving.

19. Roasted Sweet Potato Quinoa Salad

Fluffy quinoa with roasted sweet potato, black beans, spinach and a zesty lime dressing.

It’s a hearty meal-prep salad that keeps for 4 days in the fridge.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or broth
• 2 sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 can (15 oz) black beans, rinsed
• 2 cups baby spinach, chopped
• 1/4 cup red onion, diced
• 1/4 cup cilantro
• 3 tbsp olive oil
• 3 tbsp lime juice
• 1 tsp honey
• 1/2 tsp cumin

Instructions:

1. Simmer the quinoa in water for 15 minutes, then fluff and cool.
2. Toss the sweet potatoes with oil, paprika and salt and roast at 425°F for 25 minutes.
3. Whisk the oil, lime juice, honey and cumin.
4. Combine the quinoa, sweet potatoes, beans, spinach, onion and cilantro.
5. Toss with the dressing and serve warm or cold.

20. Farro Salad with Roasted Squash and Cranberries

Chewy farro with roasted butternut squash, dried cranberries, toasted pecans and fresh herbs in a maple vinaigrette.

It’s sturdy enough to sit on a holiday buffet for hours.

Ingredients:

• 1 cup farro
• 3 cups butternut squash, cubed
• 2 tbsp olive oil
• 2 cups baby kale or arugula
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/3 cup crumbled feta
• 2 tbsp chopped parsley
• Maple dijon dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp dijon, salt and pepper

Instructions:

1. Simmer the farro in salted water for 25 to 30 minutes until tender, then drain.
2. Roast the squash with oil and salt at 425°F for 25 minutes.
3. Shake the dressing in a jar.
4. Combine the warm farro, squash, kale and cranberries with the dressing.
5. Top with pecans, feta and parsley.

21. Wild Rice Salad with Cranberries and Pecans

Nutty wild rice tossed with kale, dried cranberries, pecans and green onions in an orange maple dressing.

This one doubles as a Thanksgiving side dish and works well at room temperature.

Ingredients:

• 1 cup wild rice blend
• 3 cups broth
• 2 cups chopped kale
• 2/3 cup dried cranberries
• 2/3 cup pecans, toasted
• 3 green onions, sliced
• 1/4 cup olive oil
• 3 tbsp orange juice
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp orange zest

Instructions:

1. Cook the wild rice in broth according to the package, about 45 minutes.
2. Spread on a sheet pan to cool slightly.
3. Whisk the oil, orange juice, vinegar, maple and zest.
4. Toss the rice with kale so the warm rice softens it a little.
5. Add cranberries, pecans, green onions and dressing, then toss.

22. Butternut Squash Cranberry Orzo Salad

Little orzo pasta with roasted butternut squash, dried cranberries, walnuts, spinach and feta.

It’s a pasta salad that feels right for fall and pairs well with roast chicken or turkey.

Ingredients:

• 1 1/2 cups orzo
• 3 cups butternut squash, diced small
• 2 tbsp olive oil
• 2 cups baby spinach
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted
• 1/2 cup crumbled feta
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp dijon

Instructions:

1. Roast the squash with oil and salt at 425°F for 20 to 25 minutes.
2. Cook the orzo in salted water until al dente, then drain.
3. Toss the hot orzo with spinach so it wilts slightly.
4. Whisk the oil, lemon, maple and dijon.
5. Add squash, cranberries, walnuts, feta and dressing and toss.

23. Honey Roasted Pumpkin Couscous Salad

Pearl couscous with honey roasted pumpkin, chickpeas, spinach and a lemony dressing.

Pearl couscous has a fun chewy bite and soaks up the dressing nicely.

Ingredients:

• 1 cup pearl couscous
• 3 cups pumpkin or butternut squash, cubed
• 2 tbsp olive oil
• 2 tbsp honey
• 1 can (15 oz) chickpeas, rinsed
• 2 cups baby spinach
• 1/3 cup crumbled feta
• 1/4 cup toasted pine nuts or pepitas
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp cumin

Instructions:

1. Toss the pumpkin with oil, honey and salt and roast at 400°F for 25 minutes.
2. Cook the couscous according to the package and drain.
3. Whisk the oil, lemon juice and cumin.
4. Combine couscous, pumpkin, chickpeas and spinach.
5. Toss with dressing and top with feta and pine nuts.

24. Cumin Roasted Carrot Lentil Salad

Hearty green lentils with cumin roasted carrots, fresh herbs and a lemony dressing.

It’s packed with plant protein and fiber, and it gets better as it sits.

Ingredients:

• 1 cup green or French lentils
• 1 lb carrots, cut into coins
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 red onion, diced
• 1/3 cup crumbled feta
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp honey

Instructions:

1. Simmer the lentils in salted water for 20 to 25 minutes until just tender, then drain.
2. Toss carrots with oil, cumin, coriander and salt, and roast at 425°F for 25 minutes.
3. Whisk the oil, lemon juice, honey and salt.
4. Combine lentils, carrots, herbs and onion with the dressing.
5. Top with feta and serve warm or chilled.

25. Chicken Apple Cranberry Salad (32g Protein)

Tender chunks of chicken with crisp apples, dried cranberries, celery and pecans in a light creamy dressing.

Pile it on greens, stuff it in a croissant or scoop it up with crackers.

Ingredients:

• 3 cups cooked chicken breast, diced
• 1 apple, diced
• 1/2 cup dried cranberries
• 2 celery stalks, diced
• 1/2 cup pecans, chopped
• 1/2 cup Greek yogurt
• 1/4 cup mayo
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper
• Mixed greens for serving

Instructions:

1. Whisk the yogurt, mayo, lemon juice, honey, salt and pepper.
2. Add the chicken, apple, cranberries, celery and pecans.
3. Stir until everything is coated.
4. Chill 30 minutes to let the flavors blend.
5. Serve over greens or in sandwiches.

26. Fall Harvest Chicken Cobb Salad (38g Protein)

A fall twist on the classic Cobb with grilled chicken, roasted butternut squash, apples, hard-boiled eggs, turkey bacon and blue cheese in neat rows.

It’s a full meal that looks impressive on a big platter.

Ingredients:

• 2 chicken breasts (about 1 1/4 lbs)
• 2 cups butternut squash, cubed and roasted
• 1 apple, diced
• 3 hard-boiled eggs, chopped
• 4 slices turkey bacon, cooked and crumbled
• 1/2 cup crumbled blue cheese
• 1/3 cup candied pecans
• 1 head romaine, chopped
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp dijon

Instructions:

1. Season the chicken with salt, pepper and paprika and grill or sear 6 to 7 minutes per side until 165°F.
2. Rest 5 minutes and slice.
3. Whisk the oil, vinegar, honey and dijon.
4. Spread romaine on a platter and arrange chicken, squash, apple, eggs, turkey bacon, blue cheese and pecans in rows.
5. Drizzle with dressing at the table.

27. Chicken Pear Pecan Spinach Salad (34g Protein)

Sliced chicken, juicy pears, candied pecans and goat cheese over baby spinach with a honey balsamic dressing.

Use grilled, roasted or rotisserie chicken, whatever you have.

Ingredients:

• 2 chicken breasts, cooked and sliced
• 6 cups baby spinach
• 2 ripe pears, sliced
• 1/2 cup candied pecans
• 1/3 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp dijon

Instructions:

1. Cook or warm the chicken and slice it.
2. Whisk the oil, balsamic, honey and dijon.
3. Toss the spinach with half the dressing.
4. Top with chicken, pears, pecans, goat cheese and cranberries.
5. Drizzle with the rest of the dressing.

28. Chicken Waldorf Salad (30g Protein)

The classic Waldorf with apples, red grapes, celery and walnuts, made into a full meal with tender chunks of chicken.

A mix of Greek yogurt and mayo keeps it creamy but lighter.

Ingredients:

• 3 cups cooked chicken, diced
• 1 1/2 cups red grapes, halved
• 1 apple, diced
• 2 celery stalks, sliced
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup Greek yogurt
• 1/4 cup mayo
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper
• Butter lettuce leaves

Instructions:

1. Whisk the yogurt, mayo, lemon juice, honey, salt and pepper.
2. Fold in the chicken, grapes, apple and celery.
3. Chill for at least 30 minutes.
4. Stir in the walnuts just before serving.
5. Spoon into butter lettuce cups.

29. Steak Salad with Green Beans, Potatoes and Blue Cheese

Seared steak slices with roasted baby potatoes, green beans, tomatoes and blue cheese over crisp greens.

It’s a steakhouse-style dinner salad that’s hearty enough for the biggest appetite.

Ingredients:

• 1 1/2 lbs sirloin steak
• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 3 tbsp olive oil, divided
• 6 cups romaine or mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/4 red onion, sliced
• 3 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 1 tsp dijon
• 1 garlic clove, grated

Instructions:

1. Roast the potatoes with 1 tbsp oil and salt at 425°F for 25 minutes, adding the green beans for the last 10 minutes.
2. Season the steak and sear in a hot skillet with 1 tbsp oil for 4 to 5 minutes per side for medium-rare.
3. Rest the steak 10 minutes, then slice against the grain.
4. Whisk the dressing ingredients.
5. Top the greens with potatoes, green beans, tomatoes, onion, steak and blue cheese, then drizzle with dressing.

30. Leftover Thanksgiving Turkey Salad

Turn leftover roast turkey into a creamy salad with celery, cranberries, pecans and a touch of dijon.

Serve it on leftover rolls for the best day-after-Thanksgiving lunch.

Ingredients:

• 3 cups leftover roast turkey, chopped
• 2 celery stalks, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 2 green onions, sliced
• 1/2 cup mayo
• 2 tbsp Greek yogurt
• 1 tsp dijon
• 1 tbsp lemon juice
• Salt and pepper

Instructions:

1. Whisk the mayo, yogurt, dijon, lemon, salt and pepper.
2. Add the turkey, celery, cranberries and green onions.
3. Stir to coat.
4. Chill 30 minutes.
5. Fold in the pecans and serve on rolls or greens.

Fall salads prove you can eat fresh all season long. Pick a leafy one for a quick weeknight side, a grain salad for meal prep, or a hearty chicken or steak salad when you want it to be dinner.

Save this list for Thanksgiving, potlucks and all the cozy weeknights in between.