Free Shipping On Orders Over $35!


3 Delicious Fall Salads

Tags: Fall gardening, salad

With the back-to-school flurry of fall, who has extra time to spend in the kitchen? These simple, tasty fall salad recipes can be whipped up in 20 minutes or less, so we won’t blame you if you want to keep them in nearly constant rotation. Any one of this trio of fall salads can be served by itself for a light lunch, or topped with grilled fish, roasted chicken, or grilled tofu for a more substantial meal. Choose whichever fall salad fits your mood.

White Bean and Arugula Salad: This quick and easy salad recipe is packed with protein and nutrients. Tossed in a zippy mustard dressing, it comes together in no time with the aid of canned beans. If you’re meal planning for the week ahead, the bean mixture can be made in advance and kept refrigerated for a few days.

Harvest Grain Salad: WIth bursts of flavor from dried cranberries and fresh oranges, a buttery crunch from pecans, and a zing of balsamic vinegar, this fall salad is fresh and filling. Tossing the shaved sprouts and kale with warm grains lightly wilts the leaves, making them tender without loosing their bite.

Napa Cabbage and Apple Wedge Salad: We gave the classic American wedge salad a fall twist with crunchy cabbage and juicy apples. Topped with a tangy yet savory Parmesan- and herb-packed dressing, this fall salad recipe is a great way to use seasonal produce and work raw vegetables into your diet.

Here’s how to make these quick and easy fall salads.

White Bean and Arugula Salad

Yield: 2-4 servings
Total cooking time: 15 minutes


  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon brown mustard
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 15-ounce can white cannellini beans, drained and rinsed
  • 1 shallot, thinly sliced
  • ½ cup pitted green olives, torn in half
  • 2 cups garlic croutons, homemade or store-bought
  • 2 cups packed arugula leaves
  • Shaved Parmesan


In a medium bowl, whisk together lemon juice and zest, olive oil, brown mustard, sugar, and salt. Add beans, shallot, and olives, tossing to combine. Arrange arugula leaves on individual plates or a serving platter. Sprinkle with croutons. Spoon bean mixture over arugula; top with shaved Parmesan. Serve immediately.

Harvest Grain Salad

Yield: 4 servings
Total cooking time: 20 minutes


  • 1 cup shaved Brussels sprouts
  • 1 cup thinly sliced Lacinato kale
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 ½ cups warm cooked grains (such as spelt, farro, or brown rice)
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans
  • 1 large orange, segmented
  • ¼ cup crumbled feta
  • Balsamic vinegar glaze (in the dressings aisle at the grocery store, or create your own by mixing 1 tablespoon balsamic vinegar with 2 tablespoons honey)


In a large bowl, toss shaved sprouts and kale with olive oil, vinegar, salt, and pepper. Add cooked grains, cranberries, and pecans; stir to combine. Gently fold in orange segments and feta. Spoon into a serving bowl and drizzle with balsamic vinegar glaze before serving.

Napa Cabbage and Apple Wedge Salad

Yield: 4 servings
Total cooking time: 15 minutes


  • 1 small head Napa cabbage
  • 1 Honeycrisp or Pink Lady apple, thinly sliced
  • ½ cup shaved fennel bulb
  • Juice of ½ lemon
  • ¼ cup chopped walnuts
  • Fennel fronds to garnish
  • Parmesan-Yogurt Dressing (recipe below)


Cut cabbage into quarters, lengthwise, slicing through the root end each time to keep the wedge intact. Place on serving platter. In a small bowl, toss apple slices and shaved fennel with lemon juice; scatter over cabbage. Sprinkle with walnuts. Garnish with fennel fronds, if desired. Drizzle salad with Parmesan Yogurt Dressing before serving.

Parmesan-Yogurt Dressing

  • ½ cup plain yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fennel fronds
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon dried dill (or 1 teaspoon chopped fresh dill)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Whisk all ingredients together in a small bowl. Store in an airtight container for up to one week, whisking again before serving.


Recipes and photography by Sarah Ward.

Enter your email address and we’ll send you an email as soon as this product is back in stock.

We take your privacy seriously, and will not share your address with anyone else. By submitting your email, you will receive emails from Bonnie Plants and its affiliates.