5 Fresh Fall Salads You Will Love

To go along with my picnic post from last week I’m sharing 5 fresh fall salads you will love today. When I Googled fall salad ideas for my picnic post, I came across several that are very similar to ones that I already make and love. I thought I would share them with you.

Emma makes this salad almost daily for us for lunch. Definitely one of our favorites! We still have a lot of cherry tomatoes in the garden so we are savoring that fresh out the garden taste for as long as possible.

Prosciutto Caprese Salad which a great fresh fall salad

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Proscuitto Caprese Salad

Twist on Traditional Caprese Salad
Prep Time10 minutes
Course: Salad
Cuisine: Italian
Keyword: caprese salad, prosiutto caprese salad
Servings: 4


  • 4 cups mixed greens
  • 1 tbsp fresh basil chopped fine
  • 1/2 6 oz. pkg., of prosciutto cut into bite sized pieces
  • 10 Ciliegine mozzarella balls cut in half
  • 10 cherry tomatoes cut in half
  • 2 tbsp sliced kalamata olives
  • 3 green onions, sliced very fine
  • bottled balsamic vinegarette dressing I like Trader Joe's brand


  • Mix the greens with all the remaining ingredients
  • Use as much dressing as is appropriate for you. I use 1 tablespoon.

This is one of my favorite fresh salads. It’s good and it’s good for you!

Arugula, beet and avocado salad which is a healthy, fresh salad

Avocado, Beet & Arugula Salad

Healthy Salad with a Fall Flair
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: Arugula Salad, Beet and Avocado Salad, Beet Salad
Servings: 4 servings


  • 4 cups Arugula and Baby Spinach Mix
  • 1 beets, peeled and diced (about 3/4 cups) Be sure to wear an apron or old clothes and rubber gloves. Beets can stain your clothes and your hands
  • 2 stalks celery, sliced about 3/4 cup
  • 1 avocado, diced
  • 3 green onions diced
  • 1/4 cup pine nuts
  • 1/4 cup reduced-fat feta cheese crumbles
  • 2 tbsp olive oil
  • 1 lemon
  • salt and pepper


  • combine the first 7 ingredients
  • add olive oil, juice from one lemon, and salt and pepper
  • toss until well coated and serve

Another salad that I love is a classic. We eat a lot of chicken in our house so there is always leftover. I will use that or purchase a rotisserie chicken from the store to make this. It’s a healthier version of what I used to make.

chicken salad on round plate with peaches on the side is a great fall salad

Chicken Salad

A very simple chicken salad
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: chicken salad
Servings: 6 servings


  • 4 cups diced cooked chicken You can use a rotisserie chicken or two large chicken breasts baked or boiled
  • 3 stalks celery, diced
  • 1 cup frozen peas, thawed
  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • juice of 1/2 a lemon
  • 1 tsp dill weed
  • salt and pepper


  • Mix all ingredients together

Another classic salad that can be eaten any time is Chicken Ceasar Salad. We served it at Annie’s wedding and it was Tommy’s Recipe. You can find that HERE

beautiful fresh romaine salad that contains romaine, homemade caesar dressing with croutons

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The 5th salad is a new recipe for me. I grew Brussels sprouts in my garden this year and I wanted to try some of them in a salad/slaw. I love the savory/sweetness of the oil and vinegar with the pomegranate seeds. This is a recipe that I may play around with more. I’m thinking about adding celery seed and maybe a little mayo to it for a more slaw taste. It’s definitely a great change for fall.

brussel sprout, pomegranate fresh fall salad on an oval plate on a wooden board with a fork

Brussels Sprout, Pomegranate and Parmesan Salad

A slaw like salad. The pomegranate give this savory salad just the right amount of sweet.
Prep Time20 minutes
Course: Salad
Cuisine: American
Keyword: brussel sprout salad, brussel sprout slaw
Servings: 8 servings


  • 1 pound brussel sprouts, shredded
  • seeds from 1/2 pomegranate
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • juice of one lemon
  • 1 tsp sea salt
  • 1/4 cup roasted slivered almonds, for garnish


  • Mix all ingedients together except for the almonds
  • serve salad and garnish with almond slices and additional parmesan


I used my Quisinart shredding blade for my Brussel sprouts and it makes a pretty fine slaw. You can also grade with a hand grader or chop with knife to make a more coarse salad.
I personally find that the easiest way to get pomegranate seeds out of the fruit is to cut in half (equator cut) and soak it in water for a little bit. Then I manually peel the seeds out of the rind into the water. I use a fine food strainer to get any floating rind out of the water. I used 1/2 of the seeds for my salad and I plan to use the other 1/2 for a fun fall cocktail.

Salad Wrap-Up Comments

I mention my Cuisinart in this last recipe. I have had mine for over 40 years. It is the one thing on my counter that probably gets used almost every day. It is the one appliance that is such a time saver for me that it is allowed to sit out all the time.

I hope you enjoy some of these fun salads that aren’t just for summer but can become a part of your fall meals and you can also bring them to your fall picnic.

Peace and Love,

Looking for More Salad Ideas?

Salade Niçoise

Shrimp & Pasta Salad

Homemade Ranch Dressing

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pinterest collage of 5 fall salads
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