1. Roasted Sweet Potato and Cranberry Salad
Nothing says fall to me like sweet potatoes. This salad is a little bit sweeter than your average salad but it packs a big nutritional punch. It keeps well in the fridge and is a great salad for Thanksgiving dinner or a potluck.
2. Bacon Roasted Potato Salad with Kale and Tahini Dressing
Roasting is a lot more appealing with the arrival of cooler weather. This is one of my favorite salads of all time – it’s great still warm but still excellent the next day.
3. Shredded Yellow Beet, Carrot and Apple Salad with Orange Ginger Dressing
Lighter colored beets are a little easier to work with, but you can use any color in this lovely fall salad. I had no idea that you could eat beets without cooking them first.
4. Zucchini Ribbon Salad with Prosciutto and Almonds
Still have too many zucchini on your hands? Try this raw zucchini salad. This salad is sure to impress. The prosciutto and almonds make the salad taste rich but it’s still light enough for a starter salad.
5. Kale Salad with Bacon Vinaigrette
Bacon and kale are amazing together. If you would normally shy away from raw kale, this salad may change your mind.
6. Roasted Yellow Beet Salad with Feta
Roasted beets gives them a sweeter, rich flavor. Use up some extra beets by pairing them with goat cheese and balsamic vinegar. Any color beet will do.
7. Roasted Parsnip and Carrot Salad
You might not normally think of adding roasted vegetables to your leafy greens but it’s a winning combination.
8. Butternut Squash Salad
Butternut squash, white beans and tahini dressing come together in this sweet and filling salad. It’s a perfect way to use up some leftover roasted butternut squash and can even make a lovely light lunch.
9. Brussels Sprouts Coleslaw with Candied Nuts
Although this salad uses candied nuts, it would be also be great with bacon instead. Quickly boiling the Brussels sprouts softens their flavor as well as their texture.
10. Kohlrabi and Carrot Salad with Asian Dressing
Have you ended up with some kohlrabi you don’t know what to do with? Although they are good peeled sliced and sprinkled with a little salt, they make an excellent asian flavored side dish in this easy salad.