This collection of dietitian-designed fall and winter salad recipe ideas showcase the best of seasonal produce! Here you’ll find plenty of kale salads, warm and hearty grain salads, as well as pasta salads. Many of them can be enjoyed as a main dish or served as a side salad (such as at a holiday gathering). These salad recipes are simple, healthy, and delicious!
I don’t know about you, but as soon as the weather dips to cooler temperatures I find myself craving hearty, seasonal salads like the ones you’ll find in this recipe roundup!
These fall and winter salads celebrate the best of seasonal produce. You’ll find them packed with ingredients like kale, roasted squash, sweet potatoes, broccoli, mushrooms, and hearty whole grains like quinoa or farro.
I promise that there’s no boring salads around here! Each of these recipes features a delicious dressing as well – many of them are rich, tahini-based ones and so satisfying.
As mentioned, these salads are all pretty straight-forward to make. In most of the recipes you’ll find ways to modify the salads to meet your dietary needs (such as making them vegan, dairy-free, or gluten-free if they aren’t already).
Plus, many of them can be enjoyed as sides or main dishes, and (compared to summer salads) most of them hold up really well as leftovers (packed lunch, anyone?)
Want these salad recipes all in one convenient, downloadable place? Check out my 134-page eCookbook of 60 easy, delicious, and nutritious salad recipes. You’ll get instant access from your phone, tablet, or computer – ad-free!
This Roasted Broccoli Salad is made with chewy farro, dried cranberries, crumbled feta, and a simple red wine vinegar + oregano salad dressing. It's easy, healthy, and the perfect side to add to your meal!
This broccoli kale salad recipe is made with nutritious ingredients like quinoa, dried cranberries, pumpkin seeds, and a creamy tahini dressing. It's a hearty and crunchy salad that's packed with fiber, healthy fats, and plant-based protein! Recipe is vegan and gluten-free.
This kale pasta salad is made with sun-dried tomatoes, red bell peppers, parmesan, and a simple red wine vinaigrette. It's an easy, delicious, and nutritious make-ahead meal! Recipe is vegetarian and can easily be made gluten-free.
This easy roasted pepper salad recipe is made with farro, goat cheese, arugula, basil, and a simple white wine + lemon vinaigrette dressing. It can be enjoyed warm or cold, and served as either an entree style salad or as a side dish.
This roasted broccoli, cauliflower, and salmon salad is made with arugula, quinoa, dried cherries, and a creamy curry tahini dressing. It's an easy, healthy, and balanced meal that packs in a ton of nutrition, like fiber and protein. Recipe is gluten-free and dairy-free.
This Winter Pasta Salad is made with oven-roasted butternut squash, broccoli, and mushrooms, as well as arugula, shrimp, and a thyme-mustard vinaigrette. This recipe is easy, healthy, and can be made dairy-free, gluten-free, and/or vegan if needed.
This massaged kale apple salad recipe brings together apples, parmesan, and walnuts for a nourishing, simple, and dietitian-approved meal. Enjoy this kale salad on its own as a main dish, or as a side salad.
This roasted pumpkin salad is made with quinoa, feta, arugula (rocket), walnuts, and a simple balsamic dressing. It's a hearty side salad that can be enjoyed warm or cold. Recipe is vegetarian, gluten-free, and can be made vegan.
This blood orange salad recipe is made with arugula, mint, ricotta, pomegranate, walnuts, and a lemon vinaigrette dressing. It's such a quick, easy, and refreshing winter citrus salad! Recipe is vegetarian, gluten-free, and can be made vegan and/or dairy-free.
This roasted Brussels sprout salad recipe pairs crispy roasted Brussels sprouts with hearty farro, chewy and sweet dried cranberries, and crumbled blue cheese for an extra punch of flavour! This side salad can be enjoyed warm or cold – perfect for a weeknight dinner or as a part of a holiday spread! Gluten-free and vegan options available.
This warm roasted fennel salad combines soft, caramelized fennel slices with sweet + crunchy apples, hearty farro, arugula, freshly-shaved parmesan, and a bright + simple lemon-garlic dressing. Only 8 ingredients, it packs in so much flavour and is a delicious side salad recipe for all occasions. Gluten-free and vegan options available, too!
This simple pomegranate salad is made with spinach, halloumi cheese, and a homemade balsamic vinaigrette dressing! It's colourful, nutritious, and makes a beautiful side salad. Ready in under 30 minutes!
This simple Asian kale salad is a Whole Foods copycat of one of my favourite items from their deli. Kale is massaged in a sesame-ginger dressing until it's soft, tender, and flavourful. It's a nutritious and easy side salad recipe!
This Cold Chopped Quinoa Salad is perfect for lunch or dinner meal prep! It's made with pomegranates, chopped carrots, cucumbers, parsley, and protein-rich eggs to help make this salad a complete, healthy meal. It's gluten-free, vegetarian, and ready in under 30 minutes.
If you make any of these recipes, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe:25+ Fall & Winter Salad Recipes, Including Kale Butternut Squash Salad
This kale butternut squash salad is made with delicious ingredients like farro, goat cheese, dried cranberries, and pumpkin seeds. Plus, 24 more fall and winter salad recipe ideas!
Preheat oven to 400F and bring a large pot of water to a boil.
Remove kale leaves from stems before washing and drying. Place kale in a large salad/mixing bowl and drizzle 2 Tbsp olive oil, lemon juice, garlic powder, salt, and pepper overtop.
Using your hands, squeeze and massage the oil-lemon mixture into the kale, similar to how you would knead dough (about 1 minute). Cover the bowl and let sit while you cook the rest of the ingredients.
Cook farro in the pot of boiling water using the "pasta method" or according to package directions. Drain when done.
Place butternut squash cubes on a baking sheet and toss in remaining 1 Tbsp of olive oil, cinnamon, and salt. Transfer to the oven for 30 minutes, tossing halfway.
Once both farro and squash are cooked, add them to the massaged kale along with goat cheese, dried cranberries, and pumpkin seeds. Toss well, adding more salt + pepper if desired. Serve and enjoy!
*This recipe makes about 2 servings if eating as a full meal, or 4 servings if enjoying as a side salad.*This massaged kale salad can be made in advance and stored in an airtight container for about 3 days in the fridge. Kale holds up well and doesn’t go soggy like other leafy greens.*Farro is NOT a gluten-free grain. If you need to follow a GF diet, simply swap the farro with another whole grain like quinoa or brown rice.*For a dairy-free/vegan version, simply omit the goat cheese or replace with a vegan alternative.
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.