Tag Salad

I’m relishing the Autumn feels right now—even though the leaves aren’t really turning in Austin, there’s just enough crisp in the air to have me burning spicy candles and wearing my beanie every chance I get. And you guys know that my favorite place to celebrate the season is in my cooking. The cozy flavors of fall were certainly my inspo when I threw together this farro squash salad— a symphony of seasonal favorites that satisfies cravings for something hearty yet healthy. So, let’s dive into fall cooking (and Thanksgiving menu planning!) with a recipe that’s as vibrant and colorful as the season itself.

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

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Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

• Cooked farro
• Delicata squash
• Red Onion
• Apple
• Crumbled goat cheese
• Toasted pecans
• Olive oil
• Balsamic Vinegar
• Honey
• Mustard
• Salt and Pepper
• Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

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How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

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Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.

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Scroll on for the recipe…

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Fall is the best season, no contest. (Clearly, I’m in the majority.) We’re several weeks into the season, and I’ve made soups aplenty, stocked and restocked my Trader Joe’s fall favorites, and indulged in my favorite pumpkin cake. But to even things out amidst all the sweet, cozy classics, I’m on the hunt for recipes that taste and feel like fall, but are healthy and nourishing, too. Enter: the internet’s best fall salad recipes. You’re welcome.

14 Fall Salad Recipes That Take Sides to a Whole New Level

The best thing about fall salads is that they feature delicious salad bases like Brussels sprouts and quinoa, along with my favorite toppings like sweet potato and apples. I’m convinced that if you put all the best fall ingredients in a bowl, it would taste pretty good. Read on for 14 fall salad recipes that will bring the season into your kitchen. (And help you change things up once the pumpkin-induced coma subsides.)

Apple Walnut Salad

Why We Love It: Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over. This salad recipe actually makes me drool, and I get giddy thinking about how good it will taste while all of the ingredients are in season. Run, don’t walk, to try this one out. 

Hero Ingredient: The juicy, crunchy, sweet Honeycrisp apples.

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Harvest Kale Salad

Why We Love It: Packed with superfoods and fall produce, this salad is as good as it looks. (And it looks pretty dang good.) The squash, brie (yes, brie!), and pears also make it more filling than your typical salad. It’s crunchy, creamy, and our favorite way to eat kale—perfect to serve at all of your fall dinner parties. 

Hero Ingredient: Brie needs to be the mainstay of more fall salad recipes.

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Roasted Sweet Potato and Caramelized Date Salad

Why We Love It:  This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy. Here, that means sweet potatoes, pistachios, dates, and plenty of goat cheese. It’s so delicious and goes so far beyond your basic fall salad. This recipe is what they mean when folks encourage you to eat the rainbow.

Hero Ingredient: Sweet potatoes are my fresh, fall-season favorite.

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Roasted Delicata Squash Salad

Why We Love It: I’ll say it: delicata squash is the best squash. You don’t have to peel it (looking at you, butternut), and the rings crisp up perfectly in the oven—leaving the perfect creamy interior. In this recipe, the squash truly shines, with feta, almonds, and plenty of herbs to support the salad’s star. With plenty of color and a variety of texture, this salad knows what it’s doing.

Hero Ingredient: The unexpected spices, cumin and coriander, add a nice heat to this cold-weather salad.

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Buffalo Cauliflower Chopped Salad

Why We Love It: This might be the fall salad recipe to end all fall salad recipes. It’s also one of the most unique recipes on this list thanks to the lighter—but still bursting with flavor—buffalo sauce that makes the roasted cauliflower all the more delish.

Hero Ingredient: The creamy, lemony dressing is light but substantial, coating your greens perfectly while still letting the buffalo sauce shine.

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Shredded Kale & Cranberry Salad with Crispy Tofu

Why We Love It:  I spend all year waiting to eat cranberries at their peak, and this salad makes all my fresh, fall dreams come true. The sweet and tangy berry pairs so well with the kale and herb blend, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture. But trust: whatever protein you choose, this salad will always satisfy.

Hero Ingredient: The dressing’s juice and zest of an orange, for a fresh flavor that can’t be beat.

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Roasted Delicata Squash & Kale Salad

Why We Love It: Sheela Prakash shared this recipe with us a few years ago, and it has been a fall favorite ever since. It’s wholesome, colorful, and incredibly flavorful. This recipe has the perfect tangy dressing, is gluten-free and vegan, and has some yummy crunch components, too. Plus, it just looks pretty. 

Hero Ingredient: Delicata squash has been waiting all year to shine in this salad. Scratch that—every salad.

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The Best Simple Green Salad

Why We Love It: A little nod to simplicity in our favorite fall salad recipes is always welcome. This pared-down green salad is just what we crave when we’ve overdone it on the creamy desserts, pasta, and casseroles that are everywhere this time of year. With mixed lettuces, fresh herbs, and toasted walnuts as the base, this salad makes way for a flavor-packed shallot vinaigrette that I’ll happily pour over anything.

Hero Ingredient: ACV gives the dressing the perfect acidity and puckery bite. 

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Green Salad With Sesame Dressing

Why We Love It: Everyone loves a classic green salad, and if you can believe it, this recipe takes things up a notch. The baby greens happily soak up every drop of the ginger-spiked dressing, giving you a bowl of creamy, crunchy, and nutty goodness. I’m not joking when I say that the first time I made this, I finished it straight from the bowl.

Hero Ingredient: This salad is a PSA to start sprinkling your furikake on way more than rice. The nori and seeds in the Japanese condiment add a delicious salty crunch.

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Roasted Winter Vegetable Salad with Crispy Quinoa

Why We Love It: Gaby Dalkin of What’s Gaby Cooking shared this beautiful veggie salad with us that’s full of fall and winter’s best. The red pepper flakes add the perfect amount of spice, the quinoa brings just the right amount of crunch, and the pinto beans give the salad some protein. It’s super easy and will be a fall favorite for sure.

Hero Ingredient: Can’t beat the quinoa.

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Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

Why We Love It: We’ve almost made it to peak citrus season, and I’m already working on getting my fill. Combined with golden beets (which, if you’re not a fan of their pinky-red cousins, are far milder and a little sweeter), this salad simply lets the seasonal produce do it’s thing. Plus, it’s so pretty when it’s all plated up.

Hero Ingredient: I’m an avocado girlie for life.

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Chaat Masala Citrus Salad

Why We Love It: If this salad was rated on a function of prep time and impressiveness, it would be off the charts. Your guests will think you spent hours making it, and clean their plates in no time. This recipe really spotlights the fresh citrus and supplements the flavor with radishes, mint, and as much chaat masala as your taste buds can handle.

Hero Ingredient: Pass the chaat masala, please.

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Kale and Wild Rice Salad with Maple-Mustard Vinaigrette

Why We Love It: Everything about this recipe, from the image to the ingredient list, just screams fall. Not only does it feature a tasty maple-mustard vinaigrette, but it also has tons of fall favorites: kale, apples, cranberries, almonds, goat cheese, and more. This is one of the fall salad recipes that will be on a weekly rotation at my house. 

Hero Ingredient: Wild rice makes this salad all the more satisfying.

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Kale Citrus Salad

Why We Love It: If you’ve long been turned off of kale as I have, this salad is your welcome-back gift. The key is to massage the greens long enough that the leaves easily give to the citrus-tahini dressing. Tossed together with an array of citrus, this salad is beauty made edible. (Be sure to read the whole thing, as the recipe shares the secret to getting restaurant-quality slices.)

This post was originally published on October 6, 2021, and has since been updated.

Not that I’m complaining, but my summer’s been brimming with travel. From coast to coast for work and play, there’s been a lot to see and experience. One of the highlights? A long weekend in Minneapolis. I spent the few days reuniting with best friends, vibing at Eras, and eating at some of my favorite restaurants in the city. Before we put on our dancing boots, my Taylor Swift crew and I set up camp at Sanjusan, Minneapolis’ amazing Japanese-Italian eatery. The spot seamlessly blends an omakase experience with some of the best pizza in the city. And while we indulged in all of that and more, it was the green salad with sesame dressing that we couldn’t stop talking about.

Of course—inspired and pleasantly full—I left the meal dreaming of the moment I could recreate the salad at home. It was tangy and refreshing, sweet and savory, all with just the tiniest kick of heat in every crisp bite. The second we finished devouring the sharing bowl of salad, I knew: this green salad with sesame dressing was one I had to recreate.

But to be clear: salads are not usually one of my go-to meals. If I’m going to eat vegetables, I’d rather they complement other dishes than simply eat a large bowl of them on their own. However, when done right, a salad can satisfy every craving. Fresh greens, an addictive dressing, and toppings that take your salad from boring to an incredible bowl of flavor—when I dream of salad, this is what comes to mind. So trust me, you’ll be making this green salad with sesame dressing all season long.

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Ingredients for Green Salad With Sesame Dressing

Parmesan. Freshly grated, savory, and salty. Parmesan is the perfect topping for making this salad feel extra special. Be sure to use the good stuff.

Pistachios. Use roasted and salted if you can. Otherwise, take raw pistachios and toast until fragrant and crunchy in texture. These add a nice bite and a bit of textural contrast to the salad. If you don’t have pistachios, feel free to use what you have on hand like sliced almonds, chopped pecans, or pumpkin seeds.

Furikake. If you’ve never used furikake, prepare to be addicted. It’s a Japanese seasoning made of toasted sesame seeds, nori, and salt. (Depending on the blend you use, it may also include bonito flakes, chili flakes, miso powder, etc.) This savory topping brings everything in this salad together. If you can’t find it, try crushing up seaweed sheets into flakes with toasted sesame seeds, salt, and a bit of sugar.

Tahini. The base of our salad dressing. Nutty and savory, tahini ties in perfectly with the sesame seeds.

Sherry or champagne vinegar. For an acidic bite, sherry vinegar rounds out the salad dressing and lifts all the flavors up with brightness. Use apple cider, champagne, or rice vinegar if you need to substitute.

Ginger. Freshly grated, ginger adds a subtle warmth and spice to the dressing.

Greens. Use the freshest and most crisp baby greens you can find. 

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Tips for Serving

When it comes to making salads, I’ve learned a few tricks along the way to take everything to the next level.

Start with crisp greens. Confession: I don’t own a salad spinner. That means that sometimes, I wash my greens only to end up with soft, wilted leaves. But I recently learned the towel trick for drying and storing greens and I’m hooked. Wash your greens and dry them by patting gently with a towel. On another large towel, lay them out in a single layer, then roll the towel up with the leaves inside. Store in the fridge until you’re ready to use for dry and cold crisp leaves.

Salt generously and use a bigger bowl than you think you need. It’s just a fact: salads often taste better in restaurants than when made at home. The secret? They toss everything in an extra-large bowl to ensure every leaf is evenly covered with dressing. And don’t you dare skimp the salt. Vegetables taste more like themselves when you salt them, including lettuce greens. A final note: Add dressing to the bowl first and all around the edges to create an even coating.

Think about balance. From flavors to textures, the best salads are the result of ingredients that complement one another. Include something crunchy, soft, chewy, salty, sweet, and savory. You can use this formula with a wide variety of ingredients and flavors, but prioritizing balance means every bite of salad is the best bite of salad.

How to Make It a Meal

While I’ve certainly spent a few nights this summer standing over my kitchen island eating this salad straight out of a giant mixing bowl, it’s also the perfect addition to any dinner table.

• To bulk it up and make this green salad with sesame dressing a complete meal, add avocado, cucumbers, chicken, or fish.
• Serve it alongside burgers or steak to balance out the richer flavors.
• Add crunchy croutons or crispy onions for added texture.

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I used to joke that, no matter what else happened in life, at least I could make a great salad. On the fly, with whatever could be found in my fridge—though I prefer some combination of garden-fresh veg, a great dressing, and always (always!) a little added crunch. Because of this, for potlucks and dinner parties alike, I offer to bring the salad. It adds a colorful touch to the table and balances out whatever heavier main may be served. And of course, even a so-so salad will shine when it’s served up in one of the best salad bowls.

Featured image by Michelle Nash.

The Best Salad Bowls

What makes the best salad bowls? Of course, applications vary and you’ll likely gravitate toward different sizes and materials for different uses. (Kids? Make it durable. Dinner party? Make it classy. Picnic? Make it easy to transport.) When I’m selecting the best salad bowls for any given occasion, I focus on three things: material, size, and aesthetic.

Material

The material you land on for your salad bowl will be determined largely by the occasion. Because salads are a picnic and potluck classic, when I’m taking mine on the go, I want to be sure it travels well. For that reason, plastic or enamelware are your best bets. If you’re throwing a dinner party or making a salad for a more elegant gathering, ceramic or a beautiful wooden bowl will be just the thing.

Size

The best salad bowls come in countless sizes. Whether you serve up your salad in an oversized, 17″ bowl or opt for something smaller depends on how many guests you’re hosting. I like to have one small (for 2-4 people), medium (which I’ll use most often for small dinner parties), and oversized salad bowl so that I’m ready for whoever shows up.

Aesthetic

Are you down for dessert vibes? Do you love a California-cool, Nancy Meyers-inspired look? To set a streamlined table, ensure your salad bowl aligns with the overall aesthetic you want to create. That way, your plates, linens, glassware, and flatware comes together cohesively.

With that, prepare to shop! Ahead, discover the best salad bowls for every aesthetic, party, and meal.

Every product is curated with care by our editors and we’ll always give an honest opinion, whether gifted or purchased ourselves. If you buy something through our links, we may earn a small commission at no cost to you.

This salad bowl’s heirloom-quality construction exudes a well-loved look, allowing it to seamlessly weave into any tablescape. We love placing this salad bowl in the middle of family-style meals to create a laid-back atmosphere—one that’s made special by the intention and care put toward the food, table design, and conversation. Trust: when you bring this beauty to the table, jaws will drop. She’s an understated, effortless stunner.

• Size: 17″
• Material: Solid beechwood with a light walnut finish
• Care: Hand wash only. Dry immediately.
• Our favorite salad to serve: Pink Radicchio Salad

Fable is known and loved for its minimalist, stoneware pieces. This speckled white set of low serving bowls is the ideal backdrop for a vibrant green salad with a punchy dressing. (As the Barefoot Contessa taught us, white serving bowls and platters help your dishes shine.) We love the low-profile feel, allowing these pieces to blend beautifully with whatever dinnerware you use alongside them.

• Size: Small: 9.75″ Large: 11″
• Material: Stoneware
• Care: Dishwasher, microwave, and oven safe up to 450 F.
• Our favorite salad to serve: The Best Simple Green Salad

Because many of the best salad bowls feature high-quality, well-sourced materials, they can quickly run up in price. However, Target (our go-to retailer for accessible luxuries), offers up a serving bowl that sits perfectly at the intersection of stunning and affordable. We love the natural vibe of the Acacia wood finish, making it a solid—pun intended—choice for everyday meals and entertaining. Because we’re known for setting a neutral table, we always reach for this bowl to coordinate with the wabi-sabi appeal of our favorite dishes.

• Size: 12″
• Material: Acadia wood
• Care: Air Dry, Hand Wash
• Our favorite salad to serve: Apple Walnut Salad

Year & Day has been one of my favorites in the ceramics space for years. Their pieces are beautifully crafted, and considering the quality and care that goes into each, the price is unmatched. If you love color on your table, make a move on this salad bowl. It comes in seven muted hues that span the spectrum of neutral to wholly unique.

• Size: 13.25″
• Material: Ceramic
• Care: Dishwasher, microwave, freezer, and oven safe up to 480 F.
• Our favorite salad to serve: Simple Citrus Salad

The Jenni Kayne ethos exudes just about every core trend 2023 has known and loved, while still feeling beautifully timeless. Quiet luxury, coastal grandmother, Nancy Meyers-chic—it’s all wrapped up in this understated serving bowl. We love the low and wide build, letting you display your salads in all their gorgeous glory. Because these bowls are kiln-fired at high temperatures, you can feel confident using them with just about any appliance. Beautiful, functional, and the answer to any elevated tablescape—this one’s a keeper.

At any picnic, a salad is a must. But I’ve always hated throwing cling wrap over a salad bowl that has no interest in letting it stick. Thankfully, S’well has extended its product offering from the brand’s well-loved water bottles to create practical vessels for just about every need. We love the bright botanical exterior, which adds a fun pop of color to your picnic blanket. Beyond that, the kit brilliantly features a separate leak-proof dressing container (because no one wants to try to scrub olive oil out of a car seat). For any salad-on-the-go need, this bowl has you covered.

Like the oversized, 17″ Casa Zuma salad bowl, this set of smaller, individual bowls is an easy way to elevate your nightly salad ritual. I love the idea of using these as an excuse to serve a separate salad course, reveling in the light and bright flavor of your favorite greens. Each is handcrafted, displaying its own, unique character. These bowls are the perfect finishing piece for any thoughtful table setting.

Enamelware is many things: affordable, practical, durable, and in the best cases—chic. This salad bowl has all of its bases covered, with a maximalist yellow paint-splattered design that brings a cheery pop of color to the table. Created by Crow Canyon Home, lauded as the creator of the iconic splatter enamelware design, this bowl might just be your gateway into the fun and functional world of enamelware.

• Size: 10.75″
• Material: Porcelain enamel and steel
• Care: Dishwasher safe. Safe to use on the stovetop, grill, and in the oven. Do not microwave.