Fall Salad that tastes like autumn in every bite with roasted sweet potatoes, crisp apples, tart cranberries, crunchy almonds, and an incredible from-scratch dressing.
Author’s Notes
The Salad I Crave Every Fall
The minute Fall hits, I make this salad an embarrassing number of times. I’m typically craving a bit more veggies with all the fall baking that goes on around these parts. (I’m looking at you pumpkin coffee cake, pumpkin bread, and pumpkin cheesecake bars)
This is one of those hearty salads that actually fills you up and leaves you satisfied. It is satisfying to tossing in leftover baked chicken or a rotisserie chicken to make it a full meal. It’s packed with all the best fall add-ins: seasoned wild rice, crisp apples, and roasted sweet potatoes. And the dressing? A bright lemon balsamic that is so fresh and flavorful.
I can’t wait to hear what you think of this Fall Salad recipe!
Fall Salad Ingredients
| Ingredient Group | Helpful Tip |
|---|---|
| Sweet potatoes | Roast until crisp-tender for the best flavor and texture. |
| Wild rice mix | Use a packaged mix for ease or make it from scratch if you want extra seasoning control. |
| Apples & avocados | Toss with a little lemon juice to keep them fresh and prevent browning. |
| Cranberries & almonds | Layer these last so they stay crisp and crunchy in the salad. |
| Cheese & Dressing | Crumble cheese just before serving and add dressing only to what you’ll eat that day. |
Storage
Fall Salad Storage and Make-Ahead Tips
- Prep ahead: Roast sweet potatoes, cook rice, make the dressing, and portion cranberries, almonds, and cheese in advance.
- Delicate ingredients: Cut apples and avocados right before serving to avoid browning.
- Make-ahead: Store all components separately and combine just before eating.
- Dressing: If it thickens, let it sit out at room temp for 15 mins and shake before using.
- Leftovers: Only dress the portion you’ll eat right away to keep lettuce crisp and fruit fresh.
Featured Comment
“Thanks so much for this wonderful recipe! I replaced the feta with from-scratch vegan cheese and I just loved how the different flavors harmonize! Will definitely become one of my go to recipes, especially as it’s so straightforward to prep!”
– Jessica
Fall Salad Swaps and Variations
- Nuts: Swap almonds for pecans, walnuts, or pumpkin seeds for a nut-free option.
- Fruit: Try pears instead of apples or dried cherries instead of cranberries.
- Cheese: Use goat cheese for creaminess or skip the cheese to keep it dairy-free.
- Grain: Use farro, quinoa, or brown rice in place of wild rice.
- Protein boost: Add leftover chicken or air-fryer chickpeas for extra staying power.
Serving Suggestions
This Fall Salad is hearty enough to enjoy on its own but also pairs well with so many meals.
- Serve as a main dish by adding chicken or salmon.
- Pair with a warm bowl of soup for a comforting fall dinner.
- Make it a holiday side dish; it’s a reliable salad for Thanksgiving or Friendsgiving.
