Vegetable salad with apple

16 Apple Salad Recipes Bursting With Fall Flavor

Sometimes a light and refreshing salad is just what you need to brighten up a dreary day!

Switch up your fall meals by incorporating a delicious apple salad into your routine. With varieties that include cranberries, walnuts, and even a few that are sweet enough to pass for a dessert, your seasonal snack is sure to be a hit when you opt for one of these popular recipes.

A homemade champagne vinaigrette makes this simple recipe taste unbelievably fresh.

Get the recipe at Gimme Some Oven.

Thanks to gouda, walnuts, and farro, this salad will keep you full until dinner.

Get the recipe at Two Peas and Their Pod.

The chicken marinade and the dressing are the same, so you’ll get double the sweet, tangy flavor.

Get the recipe at Averie Cooks.

Creamy Brie and tart apples are a match made in Heaven.

Tools you’ll need: salad spinner ($17, amazon.com)

Serve this salad as a Thanksgiving side, or enjoy as a weeknight family dinner.

Tools you’ll need: stainless steel whisk ($9, amazon.com)

Love avocado? Why not add it to your salad?

Tools you’ll need: apple peeler ($22, amazon.com)

With its fresh, fruity flavors, this easy salad recipe makes for a great holiday party appetizer, or even dessert.

Tools you’ll need: salad bowl ($28, amazon.com)

We found your new favorite lunch! Best of all, it takes 15 minutes to put together.

Tools you’ll need: vegetable spiralizer ($28, amazon.com)

Top this salad with homemade maple vinaigrette for a perfect complement to crunchy apples.

Cinnamon spices up this sweet fall salad.

Sweet apples + salty bacon + tangy feta = a dish so delicious, you’ll forget you’re eating a salad.

Are you as obsessed with this Panera Bread salad as we are? Now you can make it at home.

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Roasted Vegetable Salad with Apple Cider Vinaigrette

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Make Ahead: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.

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Recipe Summary test

Ingredients

Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.

Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.

Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.

To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.

Arrange radicchio leaves on a serving platter; top with roasted

vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Reviews ( 5 )

This was a beautiful dish to serve today for Thanksgiving. The vinaigrette was delicious. I do think that next time I will try roasting the veggies, letting them cool, and then tossing and serving them right then rather than making ahead. This recipe made me (and others) try some things I had never tried before. I roast brussel sprouts often, but I had never tried parsnips. They were very good—kind a blend of a carrot and a potato. I usually do not choose beets to put on my salad at a salad bar, but roasted, they were extremely good (I used a blend of baby red and red beets, the golden were unavailable). This recipe was a bit labor-intensive, but I will definitely make it again. It was a great excuse to have my kids beside me today peeling and chopping!

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Vegetable salad recipe

By swasthi , on April 4, 2021 , 12 Comments , Jump to Recipe

Vegetable salad made the easiest way with fresh colorful vegetables, herbs and basic pantry essentials. Every person’s definition of a vegetable salad may be different. But there is always one thing that goes into it & that is plenty of colorful fresh vegetables. This is what makes a veggie salad healthy & nourishing!!

A vegetable salad can be made in many different ways – with raw vegetables, with boiled or steamed vegetable and also with grilled veggies. Whatever way you make it, a vegetable salad is absolutely great for your body as it increases the intake of your veggies.

In the simplest form it is simply fine chopped raw veggies tossed with some spices and herbs. Optionally a lot many ingredients can be added in the form of a salad dressing, a sauce consisting of various ingredients like lemon juice/vinegar, oil, salt, herbs and spices.

Again so many other ingredients like mayonnaise, garlic, flavored sauce, yogurt or sour cream are also used depending on the kind of salad.

Vegetable salad is made almost daily at my home for lunch for myself and my 4 year old son. Without eating a bowl of freshly made vegetable salad our meal is incomplete. This is one of the habits I picked up from my mum and continued it for years now.

Since phulka, bhakri or millet rotis are made for lunch in my mum’s home, she makes a salad or a variety of kosambari to go as a side along with a dal or curry.

About this recipe

My recipe of vegetable salad is pretty simple which you can make under 15 minutes. Apart from adding nutrition, a vegetable salad also helps to digest a meal better. So my recipe uses basic pantry staples. I have also shared a lot of tried and tested tips which will help you customize it further to suit your diet and taste.

What you need

Vegetables – Carrots, onions, cucumber, tomatoes, beetroot, zucchini & green chilies are the basic veggies that go well. Raw bell peppers like tomatoes are actually a fruit but are consumed as a vegetable. So they can also be eaten raw. But if you have digestive issues, they are better sautéed or grilled for a short while.

To use cabbage, shred the cabbage and blanch it in hot water for 2 minutes. This step helps to get rid of any worms hidden in the leaves. Drain and rinse well. Drain to a colander. Do not leave it longer in hot water as they lose the crunch.

You can also add slightly sauteed spinach or a hand ful of methi leaves to this vegetable salad.

Oil – Using oil is optional in the recipe and you may skip it for a oil free vegetable salad. Cold pressed oils apart from being a great source of antioxidants they are also heart healthy. So I take this opportunity and use cold pressed oils like extra virgin olive oil, avocado oil, flaxseed oil or sesame oil.

For a nutty aroma you can also use toasted sesame oil. If you have any diet restrictions, please use oil that is beneficial (recommended) for your health.

Lemon juice/ vinegar – Apart from adding a tang to your salad, lemon juice and vinegar are a great source of antioxidants and vitamin C. I mostly use fresh lemon in vegetable salad. Balsamic vinegar or apple vinegar are great too.

Spices – ground black pepper, cumin, cayenne, chilli flakes, chaat masala, ground mustard or red chilli powder can be used as a topping on your salad.

Seeds and nuts can be added for some crunch. Soaked or toasted nuts & seeds go well. We sometimes add soaked and peeled almonds, sesame seeds or flax meal. You can also add any others like melon seeds, sunflower seeds or pumpkin seeds.

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37 Best Salad Recipes

A big, bountiful salad is the best way to celebrate delicious seasonal produce! Here are 37 stunning salad recipes I love to make again and again.

Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. On cold winter nights, I like to brighten up our dinner table with a big, colorful mix of root veggies and hearty greens. On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless.

Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you’ll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and beyond, these recipes are perfect for passing at potlucks, serving as dinner sides, and enjoying as full meals on their own.

Slaw Salad Recipes

Slaws are some of the best make-ahead salad recipes out there. Typically made with hearty vegetables like cabbage, kale, or broccoli, they’re sturdy enough to be dressed ahead of time. I like to accent the veggie base with a punchy dressing, herbs, and even fruit for maximum flavor.

Make this salad for your next picnic, and it’ll be a guaranteed hit. A tahini miso dressing gives it a creamy umami coating, while peaches add juicy pops of sweetness. I finish it with toasted pepitas for crunch.

You won’t miss the bacon in this lightened-up take on classic broccoli salad. Smoky roasted nuts take its place, adding delectable savory bites. A lightly creamy, sweet & tangy dressing takes the whole thing over the top.

As soon as the temperature starts to dip in the fall, I look forward to making this salad. Made with just 7 ingredients, it’s a breeze to put together, but a bright lemon dressing, Parmesan cheese, pine nuts, and dried cranberries make it zippy, fresh, and satisfying.

Pasta Salad Recipes

You couldn’t make a list of salad recipes without including this category! Pasta salads are the ultimate summer picnic food or party dish any time of year – they’re great to make ahead, they can double as a side and a main dish, and they’re a hearty showcase for the season’s best produce.

As its name suggests, this one is a breeze to make. Just whisk together the zippy lemon dressing at the bottom of a big bowl, add the other ingredients, and toss to create a heavenly tangy/creamy/crunchy/fresh summer combo.

Diced mango adds a surprising sweet twist to this colorful orzo, red onion, bell pepper, herb, and cucumber salad.

My veggie-packed take on a deli-style pasta salad! I swap spiralized summer squash for half the noodles and a creamy tahini dressing for a mayo-based one. It’s a healthier version of the grocery counter classic, but it’s just as good.

Sun-dried tomatoes add delicious umami bites to this super green combination of summer veggies, basil, pasta, and pine nuts.

A mix of jammy roasted cherry tomatoes and juicy fresh ones makes this guy one of my favorite summer salads. With spiced roasted chickpeas, tangy feta, and big pearls of couscous, it’s hearty enough to be a meal on its own.

Not your average pasta salad! Tossed in a tangy sesame-ginger dressing and piled with green veggies and avocado, this soba noodle salad is a light, refreshing summer meal.

Green Salad Recipes

A big green salad is one of my go-to meals all year round. In the summer, the lettuces I find at the farmers market are so soft & sweet that a big green summer salad is really a treat. In the winter, I use a bright, bold dressing to punch up hearty greens like kale. I’ll often make these recipes for lunch, but you could also toss them together to serve as a side dish at your next cookout or dinner party.

Savory shiitake walnut taco “meat” is the star of this salad, and zippy cilantro lime dressing gives it a fresh finishing touch. Enjoy this salad as a meal on its own, or serve it as a starter with fajitas or tacos.

This plant-based riff on a classic Cobb salad swaps baked tofu for chicken breast and smoky toasted coconut for bacon. A creamy, tangy dressing ties it all together.

12. Grilled Romaine Vegan Caesar Wedges

One of my favorite green salads of all time! Crisp romaine gets lightly charred, then drizzled with an irresistibly tangy cashew vegan caesar dressing. This one is on page 111 of our new cookbook, Love & Lemons Every Day.

This vibrant kale salad is a treat year-round. I pile it high with a rainbow of crunchy veggies, toasted seeds, creamy avocado, and savory roasted chickpeas. Doused in a tangy carrot ginger dressing, it’s hearty enough to be a meal on its own.

Tomato Summer Salads

If there’s one veggie (or fruit, if you’re looking to get technical) that’s the star of summer, the tomato is definitely it. Here are some of my favorite summer salad recipes that put tomatoes front & center.

I love how big cubes of feta, juicy tomatoes, olives, herbs, bell peppers, and cucumber tumble together in this stunning summer salad with a homemade Greek salad dressing. You only need 7 ingredients and a few minutes to put together this juicy/crisp/tangy/savory combo. What are you waiting for?

Fresh chiles add some heat to the sweet, juicy mix of tomatoes & watermelon in this recipe.

Roasting cherry tomatoes gives them an intense sweet & savory flavor that’s fantastic alongside eggplant, arugula, and nutty farro.

17. Heirloom Tomato Fattoush

Once you start bringing home those juicy farmers market heirloom tomatoes, make this salad! It’s my non-traditional take on fattoush, a bread salad made with toasted pita. This one has a layer of lemony yogurt and is topped with crispy chickpeas, and lots of fresh herbs. Find it on on page 125 of Love & Lemons Every Day.

The secret to this salad is marinating the tomatoes in a splash of olive oil & sherry vinegar. They become rich & tangy – the perfect contrast for fresh basil, avocado, and a little orzo pasta.

If it ain’t broke, don’t fix it. Check out this recipe to find my best tips for making a classic Caprese summer salad.

Corn Summer Salad Recipes

If tomatoes are #1 in the summer, corn comes in as a close #2. Grilled, steamed, or fresh off the cob, it’s the perfect addition to all sorts of summer salads.

This fresh corn salad features all my summer favorites: grilled sweet corn, juicy peaches, and lots of fresh basil! To highlight the crisp, fresh ingredients, I toss it with a zesty chile lime dressing.

If you’ve ever had Mexican street corn, you know that the combination of charred corn, crumbly Cotija, creamy mayo, and cilantro is a hard one to beat. I like to spice mine up with sriracha or adobo sauce, too!

Summer Panzanellas

Panzanellas are hands down my favorite summer salads. You just can’t beat big cubes of bread tossed with juicy summer produce and a good tangy vinaigrette. You can always serve these salads as a side, but they’re great main dish options as well.

Panzanellas may be Italian bread salads, but this recipe’s not all about the bread. Crisp, juicy sweet corn is front and center, playing perfectly off a tangy dressing and bitter greens. I use the corn raw, so this panzanella is super simple to toss together.

Grilled peppers add a lovely sweetness to this veggie-packed summer salad. Along with the veggies, creamy fresh mozzarella makes it extra yummy.

I like to call this one an “everything summer salad.” It’s bursting with juicy peaches, tomatoes, crisp corn, and fresh basil – the best that summer has to offer.

When you’ve made zucchini bread, zucchini cake, baked zucchini, and zucchini pizza, and you STILL have zucchini, make this panzanella. The grilled squash is a great jammy contrast to crisp cucumbers and bursty cherry tomatoes.

Potato Salad Recipes

It’s taken me a while to get on board with potato salad, but over the last few years of experimenting with bold dressings and different mix-ins, I’ve become totally hooked. Here are a few of my favorites.

This lightened-up rendition of classic potato salad has a luscious Greek yogurt dressing with just a bit of mayo mixed in. It’s the perfect make-ahead salad, as the flavor deepens as it sits in the fridge.

If you’re grilling veggie burgers, make this summer salad right along with them. Not only are the potatoes grilled here, but the blueberries are too! A yummy grilled scallion vinaigrette, fresh herbs, and pickled onions accent this fun sweet/charred pairing.

28. Chimichurri Potato Salad

I toss this potato salad in a tangy, herbaceous chimichurri instead of a creamy dressing. It’s a fan favorite from Love & Lemons Every Day – find it on page 119.

This summery bean salad is incredibly versatile. Dress it up with a soft-boiled egg or chickpeas to make it a meal, or serve the mix of potatoes, green beans, and lemony dressing as a simple grilling side.

Fruity Summer Salads

Of course, your summer salads should feature the wonderful fresh vegetables we have at this time of year, but it’d be remiss not to take advantage of the fantastic fruits that abound too! Stone fruits, berries, and melon are all delicious sweet additions to summer salad recipes.

Skip the tomatoes the next time you’re making tabbouleh, and use dried tart cherries instead! They add great chewy texture and sweet/tart flavor to this fresh dish.

Or…use strawberries! Like tomatoes, they’re juicy & sweet. Another nontraditional ingredient – feta – adds a great salty contrast to the berries in this recipe.

This poke-inspired summer salad features juicy cubes of watermelon and crunchy macadamia nuts along with conventional poke fixings like cucumber, ginger & avocado. I toss it all in a tangy tamari-lime dressing to make a super fresh, fun summer dish.

Sure, we all love tomatoes & basil, but peaches & basil are just as good.

Another fruity caprese combo! This time, I use strawberries as well as cherry tomatoes, and I gussy it up with a balsamic reduction, avocado, and toasted pecans for a sweet, nutty crunch.

Fruit salads are a party essential, and we absolutely love this fresh lemon-ginger one. I like to use a star cookie cutter to cut the melon for festive flare!

Make this ultra-refreshing salad on hot summer days! Creamy avocado, tangy feta, and bright lime wonderfully accent cool, juicy melon and cucumber. A handful of fresh herbs is the perfect finishing touch.

Chopped Medjool dates and aromatic cumin add a surprising sweet twist to this hearty chickpea salad. Topped with roasted red peppers, grape tomatoes, and a big sprinkle of goat cheese, it’s a good salad to pack for lunch, but it’s also a guaranteed hit at any gathering.

If you love these salad recipes, check out my favorite appetizers, soup recipes, dinner recipes, and top vegan recipes next!

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