7 Fall Salad Recipes You're About To Be Obsessed With (2024)

Fast casual chefs around the country are cooking up some of the most innovative salads around. Whether they're mixing in seasonal ingredients from local farmers' markets, like apples and pears, or adding innovative flavor profiles by using persimmons and pomegranate seeds, there's no reason why fall can't be the best time to make salad your go-to main course.

Read on as 7 chefs share their favorite salad recipes, all of which you can DIY at home.

MORE: 20 Classic Fall Recipes

CREATED BY: Olly Smith, vice president of food, Pret A Manger (pretamanger.com)

SERVINGS: 1

2 c mesclun lettuce
4 cooked falafel balls
½ c grape tomatoes
¼ c sliced cucumbers
¼ c pomegranate seeds
¼ c sliced red onion
½ c cooked couscous with lemon zest (optional)
¼ c hummus

TOSS together vegetables, pomegranate seeds, and couscous in a medium-sized bowl. Top with hummus and falafel balls. Dress the salad with a lemon-inspired dressing of your choice.

NUTRITION (per serving)499 cal, 17 g pro, 63 g carb, 7 g fiber, 5 g sugars, 18 g fat, 2.5 g sat fat, 362 mg sodium

MORE: 4 Ridiculously Tasty Hummus Recipes

CREATED BY: Chef Roger Bowles, Au Bon Pain (aubonpain.com)

SERVINGS: 1

⅓ c baby kale
5 strawberries, quartered
1½ Tbsp feta
¼ c mandarin oranges
⅓ c watermelon, diced
1 Tbsp sliced almonds, toasted

COMBINE all ingredients in a bowl. Top with balsamic vinaigrette or any fruit-based dressing.

NUTRITION (per serving)146 cal, 5 g pro, 20 g carb, 4 g fiber, 13 g sugars, 6.5 g fat, 2.5 g sat fat, 173 mg sodium

MORE: What's Healthier: Kale Or Spinach?

CREATED BY: Chef Kaegan Welch, Le Pain Quotidien (lepainquotidien.com)

SERVINGS: 2

Quinoa Taboulé
2 c cooked quinoa
1 med beet, julienned
1 c parsley, chopped
4 fresh mint leaves, chopped
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
2 tsp currants
Salt and pepper to taste

Salad:
Quinoa taboulé 4 c (5 oz) arugula
½ c chickpeas
1 Tbsp lemon juice
½ Tbsp extra virgin olive oil
½ avocado, sliced
Lemon wedges for garnish

1. START by preparing the Quinoa taboulé. In a medium bowl, mix the cooked quinoa, beet, parsley, mint and currants. Add the lemon juice, olive oil, salt and pepper until fully incorporated.
2. PLACE the arugula and chickpeas in a mixing bowl and drizzle with olive oil and lemon juice. Season with salt and pepper, toss and pile in the center of two plates.
3. MEASURE 1 cup of Quinoa Taboulé for each serving and place loosely on top of the greens. Garnish with sliced avocado and lemon wedges.

NUTRITION (per serving)489 cal, 15 g pro, 61 g carb, 14 g fiber, 6 g sugars, 23 g fat, 3 g sat fat, 387 mg sodium

MORE: 6 Tasty Ideas For Quinoa

CREATED BY: Chef Michael Stebner, sweetgreen (sweetgreen.com)

SERVINGS: 3

Dressing
1 Tbsp Dijon mustard
⅓ c olive oil
⅓ c organic yogurt, unflavored
⅓ c grated Parmesan cheese
2–3 anchovy fillets, minced
1 garlic clove, smashed and diced
½ lemon, juiced
Salt and pepper to taste

Salad
2 c shredded kale
1 c shredded romaine
⅓ c shaved parmesan
8–12 cherry tomatoes
1 handful parmesan crisps
½ cup grilled chicken breast

WHISK together all dressing ingredients. Combine kale and romaine in bowl. Toss in parmesan, tomatoes, parmesan crisps and chicken. Top salad with desired amount of dressing and combine.

NUTRITION (per serving)431 cal, 19 g pro, 18 g carb, 3 g fiber, 4 g sugars, 32.5 g fat, 7 g sat fat , 693 mg sodium

MORE: 20 Low-Cal Salads That Won't Leave You Hungry

CREATED BY: Executive Chef Jeremy Bringardner, LYFE Kitchen (lyfekitchen.com)

SERVINGS: 2

8 c arugula (6 oz)
1 c blackberries
½ c store bought pickled vegetables (such a pickled red onions)
¼ c pecans, raw or gently toasted
Basil leaves
2 Tbsp fresh goat cheese, soft

1. TOSS the arugula, blackberries, pickled vegetables, pecans, and store bought balsamic vinaigrette dressing together in a large mixing bowl until everything is evenly coated in the dressing. Portion the salad into serving bowls.
2. RINSE basil under cold water to wash, then shake off the excess water, pluck, and discard the stems. Tear the leaves by hand to break open and release its aroma. Dot the salad with the torn basil leaves and goat cheese.

NUTRITION(per serving)205 cal, 7 g pro, 18 g carb, 7 g fiber, 11 g sugars, 13.5 g fat, 3.5 g sat fat, 108 mg sodium

MORE: 8 Clean Recipes Fresh From The Farmers' Market

CREATED BY: Chef Michael Sullivan, True Food Kitchen (truefoodkitchen.com)

SERVINGS: 4

2 c cauliflower florets
2 c butternut squash slices
3 c halved Brussels sprouts
2 c cannellini beans (cooked and drained)
3 Tbsp dry Pom seeds
3 Tbsp dry mulberries

Dressing
3 Tbsp champagne vinegar
1 Tbsp prepared horseradish
1 tsp minced garlic
2 tsp minced scallions
1 pinch chili flakes
1 tsp salt
½ cup extra virgin olive oil

1. TO MAKE THE DRESSING: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking. Set aside.
2. TOSS the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes. Roast the squash and Brussels sprouts using the same technique as the cauliflower. Allow the vegetables to cook to room temperature, then combine them in a large bowl with the beans and dried fruits.
3. TOSS the dressing to evenly coat the salad. Salad will keep marinating for up to two days in the fridge.

NUTRITION (per serving)438 cal, 12 g pro, 38 g carb, 11 g fiber, 7 g sugars, 27.5 g fat, 4 g sat fat, 974 mg sodium

MORE: The Best Way To Roast Vegetables

CREATED BY: Head Chef Dan Kish, Panera Bread (panerabread.com)

SERVINGS: 4

⅓ c wheatberries
⅔ c water
2 c mixed field greens
1 Fuji apple, sliced ¼-inch think
½ tsp salt
¼ tsp ground black pepper
¼ c roasted pistachios
2 Tbsp golden raisins
2 Tbsp chopped dried apricots
2 Tbsp dried cranberries
½ c blue cheese, crumbled
1 lb turkey tenderloins
1 tsp poultry seasoning
4½ c romaine lettuce (torn into bite-sized pieces)
Balsamic Vinaigrette

1. BRING the wheatberries, water, and ¼ teaspoon of the salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low, cover the pan, and cook the wheatberries until they're tender yet chewy, 20 to 25 minutes. Remove the pan from the heat, drain off the excess water, and let the berries cool uncovered.
2. MEANWHILE, dust the turkey with the poultry seasoning, pepper, and remaining ¼ teaspoon of salt. Heat a large heavy skillet on medium-high. Coat the turkey all over with cooking spray and sear it in the hot skillet until it's browned and the juices run clear (165ºF internal temperature), 6 to 8 minutes per side.
3. POUR the vinaigrette into a large bowl that will hold the turkey. Immediately transfer the hot turkey to the bowl and toss it in the dressing. Let the meat cool in the vinaigrette for 5 minutes. Remove it to a cutting board, slice it on a slight diagonal, and return the pieces to the bowl. Toss them in the dressing and remove the coated turkey to a plate.
4. ADD the romaine, greens, and apple slices to the bowl, tossing to coat. Remove the salad to a platter or plates. Arrange the sliced turkey over the top and garnish with the wheatberries, pistachios, raisins, apricots, cranberries, and cheese.

NUTRITION (per serving) 389 cal, 43 g pro, 34 g carb, 7 g fiber, 15 g sugars, 10 g fat, 4 g sat fat, 595 mg sodium

MORE: 20 Not-Boring Chicken Dinners