Cold Fall Salad Vegetarian Recipes for Easy Healthy Meals

As the crisp air of fall settles in, our cravings often shift towards hearty, warm dishes. But sometimes, nothing hits the spot quite like a refreshing, cold salad that celebrates the season’s bounty.

Cold fall salad vegetarian recipes are the perfect way to enjoy the vibrant flavors and textures of autumn produce without turning on the oven. These salads combine the sweetness of roasted root vegetables, the crunch of fresh greens, and the earthiness of nuts and seeds, all tossed in tangy dressings that awaken your palate.

Whether you’re looking for a light lunch, a side dish for dinner, or a colorful addition to your holiday table, cold fall salads offer versatility, nutrition, and deliciousness wrapped in one bowl. In this post, we’ll share three mouth-watering vegetarian cold fall salad recipes that are easy to prepare, packed with seasonal ingredients, and perfect for any occasion.

Why You’ll Love This Recipe

These cold fall salads are more than just a side dish—they’re a celebration of the season’s best produce. Each recipe is thoughtfully crafted to balance flavors and textures, incorporating crunchy nuts, vibrant veggies, and sweet fruits.

They’re perfect for meal prep, as they hold up well in the fridge and taste even better the next day.

Vegetarian and packed with fiber, vitamins, and antioxidants, these salads are as nourishing as they are satisfying. Plus, they’re simple to customize, so you can swap ingredients based on what you have on hand or your personal preferences.

Whether you’re a seasoned salad lover or looking to add more plant-based meals to your diet, these recipes are sure to become staples in your autumn kitchen.

Ingredients

Roasted Butternut Squash & Pomegranate Salad

• 3 cups diced butternut squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed baby greens
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

Kale, Apple & Walnut Salad

• 4 cups chopped kale, ribs removed
• 1 large crisp apple, cored and thinly sliced
• 1/2 cup chopped walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup grated Parmesan cheese (optional)
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or agave syrup
• 1 tsp whole grain mustard
• Salt and pepper to taste

Quinoa, Roasted Beet & Citrus Salad

• 1 cup cooked quinoa, cooled
• 2 medium beets, roasted and diced
• 1 orange, peeled and segmented
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped pecans, toasted
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Salt and pepper to taste

Equipment

• Baking sheet for roasting vegetables
• Mixing bowls (medium and large)
• Cutting board and sharp knife
• Measuring cups and spoons
• Salad spinner or clean kitchen towel (for drying greens)
• Whisk or fork (for mixing dressings)
• Serving bowls or plates

Instructions

Roasted Butternut Squash & Pomegranate Salad

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet.
2. Roast the squash for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
3. Prepare the dressing by whisking together balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
4. In a large bowl, combine mixed greens, roasted squash, pomegranate seeds, and toasted pumpkin seeds.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Sprinkle with feta cheese if using, and serve immediately or chilled.

Kale, Apple & Walnut Salad

1. Massage the chopped kale with a pinch of salt for 2-3 minutes until it softens and darkens.
2. Whisk together olive oil, apple cider vinegar, honey, whole grain mustard, salt, and pepper to make the dressing.
3. Toss the kale with the dressing until well coated.
4. Add sliced apple, toasted walnuts, and dried cranberries to the kale.
5. Top with grated Parmesan cheese if desired.
6. Serve immediately or refrigerate for 30 minutes to let flavors meld.

Quinoa, Roasted Beet & Citrus Salad

1. Roast beets wrapped in foil at 400°F (200°C) for about 45-60 minutes until tender. Let cool, peel, and dice.
2. In a bowl, mix olive oil, lemon juice, maple syrup, salt, and pepper to create the dressing.
3. Combine cooked quinoa, roasted beets, orange segments, chopped parsley, and toasted pecans in a large bowl.
4. Pour dressing over the salad and toss gently to combine all ingredients.
5. Refrigerate for at least 20 minutes before serving for best flavor.

Tips & Variations

For a nut-free version, substitute seeds like sunflower or pumpkin seeds in place of walnuts or pecans.

Try adding roasted chickpeas or crispy tofu cubes for extra protein and texture.

If fresh citrus isn’t available, a splash of bottled orange juice or lemon juice works well too.

To save time, roast all your vegetables at once on a large baking sheet.

For more seasonal inspiration, check out our Thelma Sanders Squash Recipe that beautifully complements these salads.

Nutrition Facts

Serving Suggestions

These cold fall salads pair wonderfully with warm, crusty bread or your favorite grain bowl for a filling meal. They also make a vibrant side dish alongside roasted vegetable mains or vegetarian meatloaf dishes, like the Bariatric Meatloaf Recipe for those who enjoy a hearty protein option.

For a festive twist, serve these salads at your next holiday gathering or potluck. Their colorful presentation and varied textures are sure to impress guests and provide a refreshing balance to heavier dishes.

Conclusion

Cold fall salad vegetarian recipes offer a delicious way to embrace the flavors of the season without compromising on freshness or nutrition. These salads bring together the best of autumn’s harvest—sweet squash, crisp apples, earthy beets, and vibrant citrus—enhanced by tangy dressings and crunchy nuts.

They’re easy to prepare, perfect for make-ahead meals, and wonderfully adaptable to personal taste.

Whether you’re looking to add more plant-based meals to your menu or seeking fresh ideas for seasonal eating, these recipes are sure to inspire. Don’t forget to explore our other creative dishes like the tangy Pickled Cherry Pepper Recipe for an exciting flavor boost.

Embrace the season with these wholesome, flavorful salads that celebrate fall in every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cold Fall Salad”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A refreshing vegetarian salad featuring crisp apples, roasted butternut squash, and kale. Perfect for a light, healthy meal during the fall season.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 cups chopped kale, stems removed”, “1 small butternut squash, peeled and cubed (about 2 cups)”, “1 large apple, thinly sliced”, “1/4 cup dried cranberries”, “1/4 cup toasted pecans”, “2 tablespoons olive oil”, “1 tablespoon maple syrup”, “1 tablespoon apple cider vinegar”, “1 teaspoon Dijon mustard”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “Massage kale with remaining olive oil and a pinch of salt until softened.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard to make the dressing.”}, {“@type”: “HowToStep”, “text”: “Combine roasted squash, kale, apple slices, dried cranberries, and pecans in a large bowl.”}, {“@type”: “HowToStep”, “text”: “Drizzle dressing over the salad and toss gently to combine.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or chill for 10 minutes before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “5 g”, “fatContent”: “15 g”, “carbohydrateContent”: “34 g”}}