When the fall rolls around, it’s normal to lean towards hearty recipes on those colder days.
However, if you’re looking for easy autumn salad recipes for a lighter alternative, you needn’t look any further.
In this article, we will cover some super easy Autumn salad recipes. So, when you’re feeling like a lighter meal, you have some fall salad recipes to try.
Let’s get started.
1. Sweet Potato & Pecan Autumn Salad
Sweet potato and pecan are a match made in flavor heaven in this wonderful autumn salad.
Ingredients
Salad
- 1 10 oz package Spring Mix with baby spinach
- 1 apple, cored and sliced
- 1/2 cup blue cheese, crumbled
- 1/2 cup whole pecans, toasted
- 1/2 cup cooked bacon, crumbled
- 1 cup roasted sweet potato, cubed
Dressing
- 1/4 cup apple cider vinegar
- 3/4 cup light olive oil
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice about half a lemon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Step One – Preheat The Oven
Before you get started, preheat the oven to 400 degrees Fahrenheit.
Step Two – Prepare The Sweet Potato
Prepare the sweet potatoes by peeling them and cubing them into small pieces.
Place them onto a baking sheet that is lined with baking parchment and drizzle with olive oil.
Step Three – Bake The Sweet Potatoes
Bake the sweet potatoes for 20 to 25 minutes and allow them to cool.
Step Four – Combine The Ingredients In A Bowl
Combine the greens, sliced apple, blue cheese, pecans, bacon and chilled sweet potatoes to a big salad bowl.
Step Five – Make The Salad Dressing
To make the salad dressing, add all the dressing ingredients in a container or mason type jar and chill.
Step Five – Dress The Salad & Serve
Once the dressing has chilled, toss 1/4 of it with the salad leaves just before you serve.
Step Six – Store The Rest Of The Dressing
Last, store the rest of the salad dressing in the refrigerator.
And enjoy!
2. Squash & Barley Salad
This hearty squash and barley salad is perfect for those fall nights!
Ingredients
Salad
- 1 butternut squash , peeled and cut into long pieces
- 1 tbsp olive oil
- 250g pearl barley
- 300g Tenderstem broccoli , cut into medium-size pieces
- 100g SunBlush tomato, sliced
- 1 small red onion, diced
- 2 tbsp pumpkin seeds
- 1 tbsp small capers , rinsed
- 15 black olives, pitted
- 20g pack basil, chopped
Dressing
- 6 tbsp extra-virgin olive oil
- 5 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove, finely chopped
Instructions
Step One – Preheat The Oven
Firstly, preheat the oven to 392 degrees Fahrenheit.
Step Two – Prepare Your Veg & Roast The Squash
In this step, you’ll need to dice the onion, slice the tomato, and chop up the olives.
Cut up the squash and place it on a baking tray.
Drizzle with olive oil roast for 20 minutes.
Step Three – Boil The Barley
Whilst the squash is roasting, you’ll need to boil the barley in a pan of salted water until it is tender.
This will take around 25 minutes.
Step Four – Make The Salad Dressing
In a bowl, combine all of the ingredients, and season with salt and pepper.
Step Five – Drain & Allow The Barley To Cool
Remove the barley from the heat, drain it, and allow it to cool.
Add the salad dressing and give it a good mix to ensure it’s all combined.
Step Six – Boil The Broccoli & Add To Barley
Next, you will need to boil the broccoli before rinsing it in cold water.
Once boiled, add the broccoli and other ingredients to the barley mix.
3. Autumn Salad With Apples & Roast Beetroot
Does anything scream fall more than apples and beetroot? This festive salad is sure to impress even the fussy eaters!
Ingredients
- 3 golden beetroot
- 2 gem lettuce hearts
- 2 apples, peeled, cored and sliced
- 50g pecans
- 1/2 pomegranate
- 1 tbsp Balsamic salad dressing
- Pinch sea salt
- 1 tbsp olive oil
Instructions
Step One – Preheat The Oven
Preheat your oven to 392 degrees Fahrenheit.
Step Two – Prepare & Roast The Beetroot
Next, you will need to peel and cut the beetroot into thin wedges.
Place onto a baking tray and drizzle over olive oil and salt.
Pop into the oven and remove after 15 to 20 minutes.
Step Three – Combine All Ingredients In A Bowl
When the beetroot has roasted, you will need to combine the lettuce, apple, beetroot, and pecan nuts in a bowl.
Add in pomegranate seeds, and toss with the salad dressing until everything is coated.
Step Four – Plate Up & Serve
Once you have dressed your salad, you will need to add it to the plate of your choice.
Serve and enjoy!
4. Apple & Goat Cheese Autumn Salad
If you’re looking for something a little bit different, this apple and goat cheese autumn salad is not one to miss out on.
Ingredients
Salad
- 2 ½ cups of rocket
- 1 cup watercress
- ¾ cup of goat cheese
- ½ cup of pomegranate seeds
- ½ bunch of purple kale
- ½ cup mint
- 2 apples
- 1 tbsp pumpkin seeds
Dressing
- ½ cup of olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tbsp honey
Instructions
Step One – Make The Salad Dressing
Before you make your salad, you need to begin by making your salad dressing.
To do this, combine honey, oil, vinegar, and mustard in a screw-top jar. Once you’ve got all the ingredients in there, give it a good shake until all the ingredients have been mixed together.
Step Two: Make The Salad
In a bowl, combine the rocket, watercress, kale, apple, and mint.
Add in the pomegranate seeds and goat cheese.
Step Three – Dress The Salad
Next, you will need to drizzle over the salad dressing and toss to ensure all the leaves are covered in the dressing.
Step Four – Top The Salad
Following this, you’ll want to top the salad with some more pomegranate seeds.
Step Five – Serve & Enjoy
Serve the salad immediately and tuck in!
Be sure to store any remaining salad dressing in the refrigerator if you have any leftovers.
In Summary
Hopefully this article has been helpful to you, and has given you inspiration on how to make flavorful salads this Autumn!
Good luck!
