Now that the warm summer days are slowly but surely coming to an end, delicious and warm soups, casseroles and hearty baked goods are ending up on the table more and more often. Sure, summer salad recipes are refreshing, light, and full of vitamins and nutrients. But we can also welcome the cozy autumn weather with a delicious and equally healthy and nutritious salad. Seasonal favorites likeSpaghetti Squash Recipes, potatoes, beetroot and even apples combined with nuts, cheese or meat are real fillers that impress us with their excellent taste. So if you want to enrich your kitchen and spoil your loved ones with something delicious and healthy, you've come to the right place! Whether with leaf lettuce, avocado, couscous, raw or warm from the oven - our ideas for a tasty and filling mealFall salad recipesatisfy every taste!
Okay, we know that for many of you, a salad is nothing more than a boring pile of leaves and greens. But trust us – filled with the best flavors of the season, a fall salad recipe can really blow you away! Seasonal cooking is becoming increasingly popular and, especially in the autumn months, we have a lot of fresh and delicious ingredients to choose from. Some of the salads are so easy and quick to prepare that they're perfect for taking to the office, and others are hearty and filling enough to be enjoyed as a main meal.
Fall salad recipe with sweet potatoes and dried cranberries
Sweet potatoes and dried cranberries – the perfect fall appetizer! This fall salad recipe tastes best warm and straight from the oven. You can of course experiment with the ingredients and, for example, add leafy vegetables such as baby spinach or even top the salad with a fried egg for an extra portion of protein.
Ingredients for 6 servings:
- 3 large sweet potatoes, peeled and diced
- 1 small red onion, cut into thin rings
- 60 grams of dried cranberries
- 80 grams feta cheese, diced
- fresh parsley, finely chopped
- 1 tbsp olive oil
- Salt and pepper to taste
For the fall salad dressing:
- 1 tbsp apple cider vinegar
- 1 TL Dijon Mustard
- 1 TL Honig
- 1 tsp ground cumin
- 1 teaspoon paprika powder
- 30 ml olive oil
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Spread the sweet potatoes and onion rings on top and season with salt and pepper.
- Bake for 20 minutes, let cool for 10 minutes and then place in a large bowl.
- In the meantime, prepare the dressing: Put all the ingredients in a small bowl and mix well until you get a homogeneous mixture.
- Drizzle the dressing over the sweet potatoes and onions. Add cranberries, feta cheese, parsley and other ingredients of your choice and mix everything well. Enjoy!
Delicious kale salad with apples and fried goat cheese for the ultimate fall treat
Whether as a stew or salad –Kale recipesThey are simply a must for the cold autumn and winter days! And how can you make an autumn salad starter even more delicious? Well with fried goat cheese, of course!
Ingredients for the goat cheese:
- 300 grams of goat cheese roll
- 30 grams of wheat flour
- 2 eggs, lightly broken
- 1 tbsp water
- 30 grams of breadcrumbs
For the dressing:
- 50 grams of pumpkin puree
- 20 ml apple cider vinegar
- 20 ml olive oil
- 15 grams of honey
- 1 TL Dijon Mustard
- 1 garlic clove, finely chopped
- 1/2 teaspoon each salt, pepper and chili flakes
Autumn salad:
- 8 fried goat cheese rolls
- 400 grams of kale
- 2 apples, cut into thin slices
- 1 red onion, cut into rings
- 6 slices of bacon
- 60 grams toasted pecans
- 30 grams roasted pumpkin seeds
Preparation:
- Freeze the goat cheese for 20-30 minutes before preparing it and then cut it into rings.
- Place the cheese rings in the refrigerator for another 10 minutes.
- Heat olive oil in a pan over medium heat.
- Place flour, water with eggs and breadcrumbs in 3 separate bowls. First press the goat cheese into the flour on both sides, then dip it into the egg-water mixture and then into the breadcrumbs.
- Add to the pan and fry for 2-3 minutes or until golden brown. Set aside.
- For the honey dressing, put all the ingredients except the olive oil in a blender and mix until smooth. Gradually add olive oil and mix for another minute.
- Place the kale in a large bowl and drizzle with 3 tablespoons of the dressing. Massage gently with your hands for 2-3 minutes.
- Now add half of the apples, bacon, pecans and pumpkin seeds and mix everything well.
- Top with the remaining ingredients and serve with a fried goat cheese roll and a little more dressing per person.
Couscous fall salad with portobello mushrooms and avocado
This heart-healthy fall salad is full of antioxidants, unsaturated fats and wholesome carbohydrates. With a single serving you provide your body with all the important nutrients. Yummy,healthy and fastprepared - the perfect meal you'll want to eat all season long, we promise!
Ingredients for 4 servings:
- 100 Gramm Couscous
- 4 medium portobello mushrooms
- 1 small red onion, finely chopped
- 200 grams baby spinach or kale
- 250 grams of beetroot, pre-cooked
- 2 avocados, cut into strips
- 60 ml lemon juice, freshly squeezed
- 2 tbsp olive oil
- Salt and pepper to taste
Preparation:
- Prepare couscous according to package instructions and set aside.
- Preheat the oven to 220 degrees. Drizzle portobello mushrooms with a little salt and olive oil and bake for 20 minutes.
- Whisk together lemon juice, olive oil, onions, salt and pepper in a bowl.
- Put the kale, beetroot and couscous in a salad bowl, add the dressing and mix well.
- Then top with avocado slices and portobello mushrooms and serve!
Warm cauliflower with pomegranate seeds
In autumn and winter we crave something tasty and warm for dinner. So how about this time, for a change, you replace the classic leaf lettuce with a warm autumn salad? Roasting gives the cauliflower a nice nutty flavor and makes the favorite vegetable nice and crunchy. Add some pomegranate seeds and fresh herbs for more color and voila - you have the perfect fall salad recipe!
Ingredients for 4 to 6 servings:
- 2 heads of cauliflower
- 1 medium red onion, cut into thin rings
- 40 grams of fresh pomegranate seeds
- 1 tbsp olive or grape seed oil
- 1 teaspoon each ground cumin and turmeric
- 1 tbsp lemon juice, freshly squeezed
- 1 EL Honig
- 1 EL Senf
- 2 EL Balsamic-Dry
- fresh parsley, finely chopped
- 30 grams of roasted pistachios
- Salt and pepper to taste
Preparation:
- Preheat the oven to 220 degrees and line a baking tray with baking paper.
- Divide the cauliflower into florets and place them on the baking sheet. Mix with olive oil, turmeric and cumin and roast for 20 minutes. Turn after 10 minutes so that the cauliflower gets nice and crispy on both sides.
- Meanwhile, soak the red onion in cold water and let it sit for 15-20 minutes.
- For the autumn salad dressing, mix honey, mustard, balsamic vinegar and lemon juice with salt and pepper and mix well.
- Place the roasted cauliflower in a large bowl and toss with the dressing.
- Add the red onion, pomegranate seeds, parsley and pistachios and mix everything well.
And an autumn salad recipe for all meat lovers – salad with bacon and pears
Let's be honest - crispy fried bacon simply makes any dish better. If you love the combination of sweet and salty as much as we do, then this fall salad recipe is perfect for you!
Ingredients for 4 servings:
- 300 grams of leaf lettuce of your choice – baby spinach, rocket, iceberg or a mix
- 2 ripe pears, sliced
- 60 grams of pecans
- 60 grams of dried cranberries
- 80 grams of Gorgonzola cheese, crumbled
- 8 slices of bacon
Herbst Salat Dressing:
- 60 ml olive oil
- 80 ml Balsamic-Essig
- 1/2 small red onion, finely chopped
- 1 EL Dijon Senf
- 1 tbsp granulated sugar
- 1/2 tsp salt
- pepper to taste
Preparation:
- Roast the pecans either in a pan or in the oven at 180 degrees for 5 minutes and let them cool.
- Also fry the bacon either in the pan or in the oven for 20 minutes or until golden brown and crispy.
- Place all the ingredients for the dressing in a jar with a lid and shake vigorously for 1-2 minutes.
- Place lettuce, pecans, dried cranberries, Gorgonzola cheese and bacon in a large salad bowl.
- Add the balsamic dressing and mix everything together well.
- Top with pears and serve. Enjoy!
Creamy apple fruit salad with walnuts and cinnamon dressing
And of course our list of ideas for...Autumn saladRecipe something for the sweet tooth is not missing either! Crunchy apples, cranberries and walnuts are coated in a rich and creamy cinnamon dressing - what's not to love about this delicious fruit salad? Of course, you can add other types of fruit if you like. We think some pears or grapes would go very well.
Ingredients for 6 servings:
- 200 grams of light cream cheese
- 200 grams of sour cream
- 50 grams of brown sugar
- 800 grams of sweet apples, chilled
- 60 grams walnuts, chopped finely
- 60 grams of dried cranberries
- 200 ml water and 1 tbsp lemon juice to soak the apples
- 1 tbsp cinnamon
- a pinch of nutmeg
- 1 TL Vanilleextrakt
Preparation:
- First prepare the dressing: Mix the cream cheese, sugar, cinnamon and nutmeg with a hand mixer on high speed for 3 minutes until you get a light and fluffy mixture.
- Add sour cream and vanilla extract and mix everything well. Place in the refrigerator until serving.
- Peel the apples, cut them into bite-sized pieces and soak them in the lemon-water mixture for about 5 minutes. Place on paper towels and drain completely. This step will reduce the browning of the apples if you don't eat the whole salad (which we actually doubt).
- Place the apples, walnuts and cranberries in a large bowl. Add the dressing and whisk well.
- Chill for 1 hour and enjoy!
