Savor the flavors of fall with these tasty salad recipes, complete with colorful seasonal produce, tangy vinaigrettes and at least 6 grams of fiber per serving. Not only will these salads help you get in some extra veggies, the fiber in these salads can also help support your digestion and gut health. So grab a fork and try our Rainbow Beet Salad or Roasted Squash and Lentil Kale Salad for a tasty bowl that’s just as delicious as it is nutritious.
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Buraczki (Polish Beet Salad)
Photographer: Jake Sternquist, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco.
Caraway takes center stage in this Buraczki (Polish Beet Salad), lending its subtle citrusy, peppery notes to a simple sour cream dressing. The creamy dressing balances beautifully with the tart-sweet mix of apples and beets, creating a refreshing, colorful salad that’s best served chilled. Crisp apple varieties like McIntosh or Granny Smith work especially well, adding just the right juicy bite and bright acidity.
Rainbow Beet Salad
Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Keoshia McGhee.
This rainbow beet salad is stunning on the table and nourishing on the plate. Roasted multicolored beets get tossed in a lemon-ginger vinaigrette that brightens every bite. The result is a salad that’s vibrant in both color and flavor, making it equally at home on the holiday table, as a potluck showpiece or as a special weeknight side.
Roasted Butternut Squash Salad
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
This roasted butternut squash salad, with its caramelized butternut squash, tender kale and a zingy dressing, makes the perfect dish. Whether paired with roasted chicken or seared steak or enjoyed on its own, it brings a balance of sweet and savory to the table, making it a crowd-pleaser at any gathering. Feel free to swap out the lacinato kale for curly kale or try another winter squash like honeynut or delicata in place of the butternut.
Make-Ahead Cabbage Salad
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
This make-ahead cabbage salad is the perfect dish that only gets better with time. As it sits, the flavors meld together, with the crisp cabbage and tender, nutty farro soaking up the tangy dressing. It’s an ideal choice for meal prep or entertaining, as it not only holds up well but also improves with time, making your life easier and delivering a delicious meal.
Roasted Squash & Lentil Kale Salad
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
This squash lentil salad packs 11 grams of fiber and features plenty of kale, a powerful prebiotic that helps set the stage for a healthy gut. This salad can be assembled in a Mason jar so you can prep it the night before for a healthy, grab-and-go lunch the next day.
Roasted Vegetable Salad with Dijon Vinaigrette
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
This roasted vegetable salad is a vibrant and hearty dish that showcases the best cool-weather root veggies and greens: sweet potato, celery root, beets and kale. The simple vinaigrette brings everything together, with goat cheese adding a creamy finish. Feel free to swap out any of the root vegetables for another of your choice. Butternut squash, turnips or carrots would all work well.
Beet Salad with Goat Cheese & Balsamic Vinaigrette
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
This beet salad with goat cheese and balsamic vinaigrette is flavor-packed, blending earthy beets, tangy balsamic vinegar and creamy goat cheese. Oranges lend a citrusy brightness, while arugula adds a peppery kick. Versatile and satisfying, this healthy beet salad complements any meal. Enjoy it as a side or turn it into a main dish topped with grilled chicken or roasted tofu.
Simple No-Cook Grated Beet & Carrot Salad
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines
This vibrant beet and carrot salad combines shredded carrots and beets with a sweet-tangy dressing. Serve it solo, toss it with greens, or use it as a sandwich or wrap filler. For best results, grate fresh carrots and beets using a box grater’s large holes or a food processor’s shredding disk. Wear gloves when grating beets to prevent staining your hands.
Anti-Inflammatory Sweet Potato Salad
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
This sweet potato salad is full of anti-inflammatory foods like cherries, kale, avocado and—of course—sweet potatoes, which are packed with antioxidants, fiber, vitamins and minerals to keep inflammation at bay. Don’t skip the step of massaging the dressing into the kale—it helps soften it, and also helps the greens absorb more flavor from the sweet-tart dressing.
Marry Me White Bean Salad
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Hannah Greenwood.
This Marry Me White Bean Salad is a bright, flavor-packed dish that’s hard not to fall for and pulls inspiration from Marry Me Chicken. Tender white beans are tossed with sun-dried tomatoes, fresh basil and a creamy dressing that soaks into every bite. It’s quick to throw together and perfect for meal prep, picnics or pairing with grilled meats.
Cabbage Crunch Salad with Cider Vinaigrette
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
This crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps soften it and develop the flavor. While any type of cabbage will work well, tender cabbage like napa will need less time to soften, while a sturdier variety like red or green cabbage will take a bit longer.
Anti-Inflammatory Farro & White Bean Salad
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
This Mason jar grain salad is the perfect grab-and-go lunch. Building a salad in a Mason jar makes it easy to prepare and take along, keeping the ingredients fresh and crisp until you’re ready to enjoy it. This colorful salad layers together farro, bell pepper, beets and arugula, all of which offer fiber and antioxidants that can help lower inflammation in your body. White beans add some plant-based protein to help you stay satisfied throughout the afternoon.
Roasted Cauliflower Salad with Almonds, Olives & Feta
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
The combination of roasted cauliflower with crunchy toasted almonds, briny olives and tangy feta creates a well-balanced salad that’s perfect as a side dish or a light main course mixed with cooked farro or spelt.
Roasted Cabbage Salad with Citrus Vinaigrette
Ali Redmond
This roasted cabbage salad combines the sweetness of roasted cabbage with the bright, zesty flavors of lime, orange and cumin. This versatile side dish works well alongside roasted chicken or steak. Or make it a vegetarian main dish by mixing it with brown rice and black beans.
