12 Ina Garten Fall Salads for Your Holiday Table

A bright, crunchy salad is the perfect counterpoint to the rich roasts, gratins and casseroles of the holiday season. These fall salads are inspired by Ina Garten’s style of entertaining, pairing seasonal produce like squash, apples, pears and pomegranates with good cheese, toasted nuts and simple homemade vinaigrettes.

Several hold up well when made ahead, and many are hearty enough to stand in as a light lunch the next day. Whether you’re planning Thanksgiving, Christmas or a casual fall dinner party, there’s a salad here to bring color and freshness to the table.

1. Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Caramelized butternut squash, dried cranberries, toasted walnuts and shaved parmesan sit on a bed of tender greens dressed with a warm apple cider vinaigrette. The warm dressing slightly wilts the greens and makes this salad feel cozy and special.

Servings: 6

Total time: 45 minutes

Ingredients

For the salad:

• 1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dried cranberries
• 8 ounces mixed baby greens or arugula
• 1/2 cup walnuts, toasted
• 2 ounces parmesan, shaved

For the warm cider vinaigrette:

• 3/4 cup apple cider
• 2 tablespoons apple cider vinegar
• 1 small shallot, minced
• 1/2 teaspoon ground mustard
• 1 teaspoon honey
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash with the olive oil, maple syrup, salt and pepper on a rimmed baking sheet. Roast for 25 to 30 minutes, turning once, until tender and caramelized, scattering the cranberries over the squash for the last 5 minutes.
2. Meanwhile, simmer the apple cider in a small saucepan over medium-high heat for 6 to 8 minutes, until reduced to about 1/4 cup. Remove from the heat and whisk in the vinegar, shallot, ground mustard and honey, then slowly whisk in the olive oil, salt and pepper.
3. Place the greens in a large bowl and add the warm squash and cranberries along with the walnuts.
4. Toss with just enough warm vinaigrette to moisten, top with the shaved parmesan and serve right away with the extra dressing on the side.

2. Kale Salad with Apples, Cranberries and Pecans

Finely shredded kale massaged with a lemony maple dressing becomes tender and silky, then gets tossed with crisp apples, dried cranberries, toasted pecans and parmesan. Unlike most salads, it holds up beautifully for hours, which makes it ideal for buffets.

Servings: 8

Total time: 20 minutes

Ingredients

• 2 bunches lacinato kale, stems removed, leaves very thinly sliced
• 1/4 cup good olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 small garlic clove, grated
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 crisp apples, such as Honeycrisp, cored and thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/2 cup shaved parmesan

Instructions

1. Whisk the olive oil, lemon juice, vinegar, maple syrup, garlic, salt and pepper in a small bowl.
2. Place the kale in a large bowl, add half the dressing and massage it with your hands for 1 to 2 minutes, until the leaves soften and darken.
3. Add the apples, cranberries, pecans and parmesan and toss with the remaining dressing.
4. Serve right away or let stand at room temperature for up to 2 hours. The kale can be massaged and refrigerated up to 1 day ahead; add the apples and pecans just before serving.

3. Pear, Gorgonzola and Walnut Salad

Sweet, juicy pears, creamy gorgonzola and crunchy candied walnuts are a classic combination for good reason. A light honey vinaigrette ties it all together in a salad that’s elegant enough for any holiday dinner.

Servings: 6

Total time: 25 minutes

Ingredients

For the candied walnuts:

• 1 cup walnut halves
• 2 tablespoons honey
• 1 tablespoon light brown sugar
• Pinch of kosher salt

For the salad:

• 3 tablespoons good olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces mixed tender greens
• 2 ripe pears, such as Bartlett or Bosc, cored and thinly sliced
• 4 ounces gorgonzola, crumbled

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Toss the walnuts with the honey, brown sugar and salt, spread them on the sheet and bake for 8 to 10 minutes, until golden and bubbling. Cool completely, then break apart. The walnuts can be stored airtight for up to 1 week.
2. Whisk the olive oil, vinegar, lemon juice, honey, salt and pepper.
3. Toss the greens with most of the dressing and arrange them on a platter.
4. Top with the pear slices, gorgonzola and candied walnuts, drizzle with the remaining dressing and serve right away.

4. Roasted Beet and Goat Cheese Salad

Earthy roasted red and golden beets on peppery arugula, finished with creamy goat cheese, toasted walnuts and a honey-orange vinaigrette, make a stunning, jewel-toned salad. Roast the beets up to three days ahead and it comes together in minutes.

Servings: 6

Total time: 1 hour 15 minutes

Ingredients

• 2 pounds mixed red and golden beets, scrubbed
• 1/4 cup good olive oil, plus more for roasting
• 2 tablespoons fresh orange juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon grated orange zest
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 ounces baby arugula
• 4 ounces fresh goat cheese, crumbled
• 1/2 cup walnuts, toasted

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the red and golden beets separately in foil with a drizzle of olive oil and roast for 50 to 60 minutes, until a knife slides in easily.
2. When cool enough to handle, rub off the skins with paper towels and cut the beets into wedges, keeping the colors separate. The beets can be refrigerated for up to 3 days.
3. Whisk the 1/4 cup olive oil with the orange juice, vinegar, honey, orange zest, salt and pepper.
4. Toss the red and golden beets separately with a little of the dressing so the red ones don’t stain the golden ones.
5. Toss the arugula with the remaining dressing and arrange on a platter. Top with the beets, goat cheese and walnuts and serve.

5. Shaved Brussels Sprouts Salad with Parmesan

Raw Brussels sprouts sliced paper-thin make a crisp, fresh salad when tossed with lemon, good olive oil, toasted almonds and shaved parmesan. It’s the perfect bright contrast to a holiday plate full of rich dishes.

Servings: 6

Total time: 20 minutes

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed
• 1/3 cup good olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon honey
• 1 small garlic clove, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup sliced almonds, toasted
• 2 ounces parmesan, shaved with a vegetable peeler

Instructions

1. Thinly slice the Brussels sprouts with a sharp knife, a mandoline or the slicing disk of a food processor. Place them in a large bowl and separate the shreds.
2. Whisk the olive oil, lemon juice, lemon zest, honey, garlic, salt and pepper.
3. Toss the Brussels sprouts with the dressing and let stand for 10 minutes to soften slightly.
4. Add the almonds and most of the parmesan and toss. Top with the remaining parmesan and serve. The sprouts can be sliced and refrigerated a day ahead.

6. Fennel and Apple Slaw

Thinly sliced fennel and crisp apples tossed with lemon, olive oil and fresh herbs make a crunchy, refreshing salad with a subtle anise note. It’s lovely alongside roast turkey, chicken or salmon.

Servings: 6

Total time: 20 minutes

Ingredients

• 1/4 cup good olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 fennel bulbs, trimmed, cored and very thinly sliced, fronds reserved
• 2 crisp apples, such as Honeycrisp or Pink Lady, cored and cut into matchsticks
• 2 tablespoons fresh parsley, chopped
• 1/3 cup shelled pistachios, chopped
• 2 ounces parmesan, shaved (optional)

Instructions

1. Whisk the olive oil, lemon juice, honey, salt and pepper in a large bowl.
2. Add the fennel and apples right away and toss well so the apples don’t brown.
3. Add the parsley and a few chopped fennel fronds and toss again.
4. Top with the pistachios and the parmesan, if using, and serve within 1 hour.

7. Wild Rice Salad with Cranberries and Pecans

Chewy wild rice tossed with dried cranberries, toasted pecans, scallions, orange segments and a bright citrus dressing makes a hearty salad that’s perfect for a holiday buffet. It’s even better made a few hours ahead so the rice can soak up the dressing.

Servings: 8

Total time: 1 hour

Ingredients

• 6 cups water
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 cups wild rice, rinsed
• 1/3 cup good olive oil
• 1/3 cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon grated orange zest
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup dried cranberries
• 3/4 cup pecans, toasted and chopped
• 4 scallions, thinly sliced
• 2 oranges, peeled and segmented
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring the water and 1 teaspoon of the salt to a boil in a large saucepan. Add the wild rice, cover and simmer for 45 to 55 minutes, until the grains are tender and some have split open. Drain well and spread on a baking sheet to cool slightly.
2. Whisk the olive oil, orange juice, vinegar, honey, orange zest, remaining 1/2 teaspoon salt and the pepper.
3. Toss the warm rice with the dressing and cranberries in a large bowl and let cool to room temperature.
4. Add the pecans, scallions, orange segments and parsley and toss gently. Serve at room temperature. The salad can be refrigerated for up to 1 day; add the pecans just before serving.

8. Farro Salad with Roasted Squash and Kale

Nutty farro, sweet roasted butternut squash and red onion, tender baby kale and salty feta come together in a filling grain salad that works as a side or a light main. A tangy cider vinaigrette and crunchy pepitas finish it beautifully.

Servings: 8

Total time: 50 minutes

Ingredients

• 3 cups butternut squash cubes (3/4-inch)
• 1 red onion, cut into thin wedges
• 1/2 cup good olive oil, divided
• 1 1/2 teaspoons kosher salt, divided, plus more for the cooking water
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups pearled farro
• 3 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 small shallot, minced
• 4 cups baby kale
• 4 ounces feta, crumbled
• 1/3 cup pepitas, toasted

Instructions

1. Preheat the oven to 425°F (220°C). Toss the squash and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and the pepper on a rimmed baking sheet and roast for 25 to 30 minutes, until tender and browned.
2. Meanwhile, cook the farro in a large pot of boiling salted water for 20 to 25 minutes, until tender but still chewy. Drain well.
3. Whisk the remaining 6 tablespoons olive oil with the vinegar, maple syrup, shallot and remaining 1 teaspoon salt.
4. Toss the warm farro with half the dressing in a large bowl. Add the roasted vegetables and kale and toss with the remaining dressing.
5. Top with the feta and pepitas and serve warm or at room temperature. The farro and vegetables can be dressed and refrigerated for up to 1 day; add the kale and feta just before serving.

9. Arugula Salad with Persimmons and Pomegranate

Sweet, crisp Fuyu persimmons and jewel-like pomegranate seeds on peppery arugula make a salad that looks like the holidays. Toasted hazelnuts and shaved parmesan add crunch and savory depth.

Servings: 6

Total time: 20 minutes

Ingredients

• 3 tablespoons good olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces baby arugula
• 2 ripe Fuyu persimmons, thinly sliced
• 1/2 cup pomegranate seeds
• 1/3 cup hazelnuts, toasted, skinned and chopped
• 2 ounces parmesan, shaved

Instructions

1. Whisk the olive oil, lemon juice, honey, salt and pepper.
2. Toss the arugula with most of the dressing and arrange on a platter.
3. Tuck the persimmon slices among the greens and scatter with the pomegranate seeds, hazelnuts and parmesan.
4. Drizzle with the remaining dressing and serve right away.

10. Endive and Orange Salad with Walnuts

Crisp, slightly bitter endive pairs beautifully with sweet, juicy oranges and toasted walnuts in this simple, refreshing salad. A light citrus vinaigrette and fresh chives keep it bright and elegant.

Servings: 6

Total time: 20 minutes

Ingredients

• 4 heads Belgian endive
• 3 navel oranges
• 3 tablespoons good olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup walnuts, toasted and coarsely chopped
• 2 tablespoons fresh chives, minced

Instructions

1. Trim the endive, separate the leaves and arrange them on a platter.
2. Cut the peel and white pith from the oranges. Holding each one over a bowl to catch the juice, cut between the membranes to release the segments. Reserve 2 tablespoons of the juice.
3. Whisk the reserved orange juice with the olive oil, lemon juice, honey, salt and pepper.
4. Tuck the orange segments among the endive leaves, scatter with the walnuts and chives and drizzle with the vinaigrette. Serve right away.

11. Warm Lentil Salad with Roasted Sweet Potatoes

French green lentils tossed while warm with a lemony vinaigrette, roasted sweet potatoes, red onion and plenty of fresh herbs make a hearty salad with lots of texture. It’s equally good warm or at room temperature.

Servings: 6

Total time: 50 minutes

Ingredients

• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 1/2 cup good olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups French green lentils, rinsed
• 1 bay leaf
• 1/4 cup fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 small garlic clove, grated
• 1/2 teaspoon ground cumin
• 1/2 small red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Instructions

1. Preheat the oven to 425°F (220°C). Toss the sweet potatoes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and the pepper on a rimmed baking sheet and roast for 25 to 30 minutes, until tender and browned.
2. Meanwhile, place the lentils and bay leaf in a saucepan, cover with water by 2 inches and bring to a boil. Simmer for 20 to 25 minutes, until tender but still holding their shape. Drain and discard the bay leaf.
3. Whisk the remaining 6 tablespoons olive oil with the lemon juice, vinegar, garlic, cumin and remaining 1 teaspoon salt.
4. Toss the warm lentils with the dressing and red onion, then gently fold in the sweet potatoes, parsley and mint.
5. Serve warm or at room temperature. The salad can be refrigerated for up to 2 days; bring it to room temperature and add fresh herbs before serving.

12. Classic Green Salad with Lemon-Shallot Vinaigrette

Sometimes the best salad on a holiday table is the simplest, with tender lettuces and fresh herbs dressed in a bright lemon and shallot vinaigrette. It refreshes the palate between bites of richer dishes and takes just minutes to make.

Servings: 8

Total time: 15 minutes

Ingredients

• 1 small shallot, minced
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon honey
• 1/2 teaspoon ground mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup good olive oil
• 12 ounces mixed tender lettuces, such as Bibb, red leaf and mâche
• 1/4 cup mixed fresh herbs, such as chives, parsley and tarragon, roughly chopped

Instructions

1. Combine the shallot, lemon juice, lemon zest, honey, ground mustard, salt and pepper in a small bowl and let stand for 5 minutes to soften the shallot.
2. Slowly whisk in the olive oil until emulsified. The vinaigrette can be refrigerated for up to 3 days; bring to room temperature and whisk before using.
3. Place the lettuces and herbs in a large bowl. Just before serving, toss with enough vinaigrette to lightly coat the leaves.
4. Serve immediately.