Summer has finally made its exit and fall is here! One thing I love and will miss about summer are all the quick easy salads you can put together with all the beautiful seasonal fruits and vegetables. But what about fall? There are still some days when it’s not quite cold enough for soups and chilies here in Texas, so here are five fall salads to try over the next few weeks.
5 Easy, Delicious Fall Salads for At Home and On the Go
Sweet Potato Fall Salad
This sweet potato salad is the perfect way to lighten up autumn dinner or even your Halloween spread. It is full of all the things we like to pair with sweet potato like Feta, dried cranberries, and red onions.
3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half moons
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil
Step 1: Preheat oven to 400°. On a large-rimmed baking sheet, toss sweet
potatoes and red onion in oil then season with salt and pepper.
Step 2: Place sweet potatoes evenly on the sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
Step 3: Next, prepare the dressing: In a small bowl or in a medium liquid
measuring cup, whisk together vinegar, mustard, honey, and spices.
Gradually pour in oil, whisking constantly until emulsified. Season with
salt and pepper.
Step 4: Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
We love fall salads that are warm and straight from the oven. But it’s also very good at room temperature one or two days later.
Roasted Beet Goat Cheese Salad
Calling all beet lovers! This is the ideal beet salad creamy goat cheese (sub feta if you prefer it), roasted beets, avocado.YUM! The secret is instead of buying precooked beets, you simply wrap raw beets in foil and bake them like potatoes!
6 medium beets, scrubbed
6 cups arugula
1 avocado, sliced
4 oz. goat cheese, crumbled
1/2 cup chopped toasted walnuts
1/2 c. extra-virgin olive oil
1/4 cup balsamic vinegar
1 tbsp. maple syrup
2 tsp. Dijon mustard
Freshly ground black pepper
Step 1- Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
Step 2- make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.
Step 3- mix arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.
The Best Chicken Salad
Ok, everyone has their version of “the best” but hey this one is really good! Great to take out for a fall picnic or even send in the kids’ lunches in a sandwich or with crackers to dip. This one is a real crowd-pleaser!
2 Ib. boneless, skinless chicken breasts (3 to 4)
6 c. low-sodium chicken broth or water
2 tbsp. seasoned salt or kosher salt, divided 1/3 c. full-fat Greek yogurt
1/3 c. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. plus 1 1/2 tsp. chopped fresh dill
1 tbsp. grainy or smooth Dijon mustard
1/2 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
2 stalks celery, chopped
1 small red onion, chopped
1/4 c. chopped dill pickles (about 2 spears)
3/4 tsp. freshly ground black pepper
Step 1-In a large pot over medium-high heat, combine chicken, broth, and 1 tablespoon plus 1 1/2 teaspoons seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
Step 2- Next, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
Step 3-Cut chicken into 1/4″ cubes and add to yogurt mixture, tossing to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 teaspoons salt and mix until well combined.
This fall salad is a great one for moms on the go! It gets better as it sits. Make it a day or two ahead of time, then store it in an airtight container in the fridge until ready to serve.
Creamy Grape Salad
This fall salad is for moms really on the go. It’s quick and sure to get the kids into eating healthy too!
2 lbs seedless green grapes
2 lbs seedless red grapes
1 8oz package cream cheese softened
1 cup sour cream
3 Tablespoons sugar
2 teaspoons vanilla extract
3 Tablespoons brown sugar
3 Tablespoons chopped pecans
Step 1-In a large mixing bowl, beat together the cream cheese and sour cream until smooth.
Add sugar and vanilla until blended.
Step 2- Add grapes and toss to coat. Refrigerate until serving. Top with brown sugar and pecans before serving.
If you have little ones don’t be afraid to cut the grapes in half!
Classic Chicken Caesar Salad
Fall salads should be accomplices to any fall squash or pie dessert. This one can be dressed up with your favorite toppings or dressed down and back to the basics. Everyone can enjoy this one.
4 grilled chicken breasts, cut into bite-sized pieces
1½-2 lbs romaine lettuce bunch green onion, diced (optional)
1 8 ounce bottle Kraft caesar ranch dressing
1 3 ounce jar Hormel real bacon bits
¼-⅓cup parmesan cheese
1 6ounce box caesar-flavor croutons
1 8 ounce package finely shredded mozzarella cheese
salt and pepper
Step 1-Wash and lay out lettuce leaves on paper towels and pat dry.
Step 2-Cut lettuce into 1 inch strips and place in a large mixing bowl.
Step 3-Add chicken, bacon bits, mozzarella cheese, green onions, and toss.
Step 4-Cover lettuce with a fairly generous amount of Parmesan cheese and salt and pepper and toss again.
Step 5- Mix in Caesar Ranch dressing until lettuce is nicely coated.
Step 6- Add croutons to individual salad bowls when serving so they won’t get soggy.
We hope you enjoy these fall salads as the weather cools down! Enjoy!