Inspired by the copious amounts of salads we all consume during the hot summer months, we're trying to bring that healthy habit into the fall season by showing you how to use seasonal produce in a creative and delicious way. These salads are so hearty and packed with so much protein and freshness, you won't even miss your summer tomato salads (gasp!).
This warm brussels sprout salad with bacon, kamut and blue cheese is sure to get you excited for the cooler temperatures, the hearty salads and the overall upcoming season.
This fall salad is packed with nuts, sweet potatoes and a gorgeous roasted garlic vinaigrette that would pair deliciously with a grilled chicken breast or salmon filet.
A hearty and whole grain salad, this quinoa salad with butternut squash, dried cranberries and pepitas is a great way to use your favorite dried fruits and nuts.
A vegan and delicious salad, this roasted mushroom and romaine salad is a quick and easy salad you can make on nights when you have no time to make dinner. Roasting the mushrooms enhances their earthy flavors.
Once you see fresh cherries popping up in your local markets, it's time to make this cherry quinoa salad. The quinoa adds some great heartiness to it, and the blue cheese crumbles bring a pop of flavor and pair really well with the tart cherries.
Change up the temperature on your salads and serve this warm apple and fig salad with maple Dijon dressing — your guests will be delighted, as will you.
Try this roasted butternut squash, pomegranate and goat cheese salad when the local squash is in season and you're able to find gorgeous, jewel-like pomegranates.
Using lentils like this lentil salad with grapes and feta does provides a great source of protein in such a quick and simple salad. The addition of grapes brings in a hint of natural sweetness to the earthy salad.
Try a new pear every week, like using Forelle pears in this Forelle pear and blue cheese salad with maple vinaigrette.
The use of the whole grain sorghum in this butternut squash cranberry sorghum salad is genius. Used as a base for the salad, it's hearty and tasty, perfect as a complete meal or as a side dish to your dinner.
The dressing of a salad becomes just as important as the salad greens themselves, and in this kale salad with warm cranberry vinaigrette, that's the situation. That vinaigrette is genius and oh so tasty.
Roasting fall vegetables brings out their natural sweetness, but what we're really obsessed with is the maple orange cinnamon dressing that goes with it. Gorgeous autumn flavors in one dressing.
After a summer of indulgences, we all need to make this detox kale salad at least once a week. Packed with healthy ingredients like kale, sweet potatoes and hearts of palm, it's bound to become a favorite.
Pair the season's best sweet potatoes with the summer's best avocados and you've got this sweet potato, apple and avocado salad that brings them together. Plus, it's paleo, gluten free and vegan.
Eat a bowl of this apple-walnut rainbow chard salad and you'll be as healthy as an ox. The salad is packed with fresh apples, walnuts, shredded rainbow chard and celery, all known for their nutritious benefits.
Eating the sprouts raw makes this shaved brussels sprout salad a winner for anyone that hates mushy, overcooked brussels sprouts. Apples, pears and cranberries, tossed with a cider Dijon mustard dressing, make this salad come together.
Try roasting cabbage and you'll get the main components for this roasted cabbage salad with brown butter croutons. And brown butter croutons? Why not?
Textures play a big part in recipes and we're loving this crispy roasted Brussels sprout, beet and bacon salad. Crispy sprout leaves, roasted beets and salty bacon, all in a mustard and port wine dressing make this a great fall salad recipe.
This avocado and roasted yam fall ensalada is served right inside the avocado, making for easy cleanup. The addition of pumpkin seeds, cilantro and apples makes for a very unique fall salad.
The combination in this sweet potato pomegranate salad pairs some of fall's best produce. Gorgeous, ruby red pomegranate seeds with the delicate earthiness of sweet potatoes makes this a winner in our book.
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