Once fall hits, corn, zucchini and tomatoes make way for squash, Brussels sprouts, figs and beyond. And they’re all invited to lunch. Ease into the season with 25 fall salad recipes that are both healthy and exciting. And the best news? Most of them only take a few minutes to put together.
Not only will you have lunch for the week in just 15 minutes, it’ll convert your veggie-resistant kids.
Burrata is taking a break from summer pasta salad for something more autumnal. It’s just the match for crisp, sweet persimmons.
Fast, filling and fabulous for busy weeknights. It’s loaded with greens, roasted sweet potatoes, red cabbage and radishes.
OK, this one will take you 35 minutes to make. But hello, it’s sheet-pan salad. And it’s drizzled in a homemade sweet and tangy dressing to boot.
Equal parts impressive and easy, meaning its ideal for an alfresco dinner with friends before the weather gets too chilly.
Bring on the Brussels, bacon and grated Asiago for a salty, savory salad you’ll want to add to your rotation ASAP. If you’ve never shredded sprouts before, don’t worry—it’s really easy.
Hey there, autumn. Crisp, tart apples and juicy pomegranate seeds add brightness to spiced cauliflower and nutty tahini dressing.
It’s almost too pretty to eat. (Oh, who are we kidding? We’re having thirds.)
The four-ingredient dressing couldn’t be simpler. And it also tastes amazing over pasta or on toast, so go ahead and make a double batch.
Black figs, fresh basil and tangy Champagne vinegar are a great excuse to put summer tomatoes on the fall table. Serve with goat cheese or ricotta.
Psst, want to save some time? Use precooked lentils and beets. It’ll be our little secret.
A salad for people who, well, hate salad. It’s got umami-rich mustard dressing, smoky roasted chickpeas and Parm shavings. What’s not to like?
Looking for a beam of brightness during the colder months? Blood orange and ruby-red grapefruit should do the trick.
Peak fig season is in September, so kick off the season with this 10-minute wonder. Now, where’s the crusty bread?
Soaking the beans and simmering them with garlic and bay leaf will make them more flavorful, but canned beans can save you a lot of time. The choice is yours.
The dressing stars harissa, a hot North African chile paste. It turns zesty and bright when combined with lemon and white-wine vinegar.
The leftovers would be pretty damn delicious in a grilled cheese. Just saying.
Nothing beats the divine one-two punch of zippy soy-sesame dressing and umami-rich mackerel.
For those of you who like your greens with a side of carbs. The peanut-soy dressing won’t hurt either.
Complete with mango chutney, shredded coconut and curry-roasted chickpeas.
Sometimes lettuce just doesn’t cut it. Here, cauliflower, parsley and mint hold down the fort.
A bed of arugula crowned with crispy breaded goat cheese? Now *that’s* our kind of salad.
This gourd is nutty, sweet and gets crispy in the oven. Add a sprinkle of crumbled feta and pomegranate seeds, then wow your guests.
Skip messy frying and sauté the 10-ingredient falafel patties instead. Or, let store-bought falafel do all the work.
It’s time to add this ancient grain to your pantry. It’s chewy, earthy and quite the match for roasted butternut squash and fresh mint.