Description
Over 15 of the best fall salad recipes including butternut squash salads, apple salads, roasted vegetable salads, warm salads, and more! One of my most popular fall salads is this Apple Arugula Salad.
Ingredients
- 5 oz. package baby arugula (about 6 cups)
- 2 small apples, thinly sliced
- 1/2 cup candied pecans
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup)
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.
- In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.
- Pour the dressing on the salad and toss to combine. Serve immediately.
Notes
Make ahead instructions: Almost all of these fall salads can be made ahead of time. When making ahead, I recommend storing the ingredients separately from the dressing, and toss when ready to serve. To prep ahead of time, chop up all the ingredients and store in an airtight container in the refrigerator.
How to store: More autumn salad leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Refer to the specific recipe post for complete storing instructions.
How to customize. Most of these fall salad recipes are versatile and completely customizable. You can add in different vegetables or add in extra protein such as chicken, shrimp, salmon, or tofu.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Various