5 Salad Recipes you’ll “Fall” In Love With

Today we will present 5 salad recipes that belong to the “absolutely delicious” category. These amazing salads are rich in fruits, veggies, nuts, and other nutrient-dense foods that are needed to make a super healthy, satiating meal. So, don’t waste any of your precious time anymore! Go to the local grocery store as soon as possible to get all the needed ingredients for the recipe you find most appealing.

  1. Cinnamon, Apple, Walnut, Kale and Quinoa Salad

Serves: 6                                                           


  • ⅔ cup dry or 2 cups cooked quinoa
  • 3 large handfuls kale, stalks removed and finely chopped
  • 3 medium apples, cored and diced
  • 5 celery stalks, diced
  • 1 cup walnut halves or pieces
  • Cinnamon Dressing:
  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup or honey
  • ½ lemon (the juice)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper


  1. First, cook dry quinoa as instructed on the package. If using leftover quinoa, measure 2 cups. Add to a large mixing bowl along with kale, apples, celery, and walnuts.
  2. In a small skillet, toast walnuts over low-medium heat for about 5 minutes (or until lightly brown). Stir frequently to prevent the walnuts from burning. Transfer to a bowl with other ingredients.
  3. Whisk together the Cinnamon Dressing ingredients, then pour the mixture over the salad and give it a gentle stir.
  4. Serve immediately, on its own or with turkey or chicken.

Storage instructions:

All dressed salads can stay fresh in the fridge for up to 1 day. Without the dressing, the salad can be stored for up to 2 days, while the dressing on its own can be refrigerated for a few weeks.

  1. Harvest Cobb Salad

Serves: 4


  • 4 slices bacon, diced (optional)
  • 2 large eggs
  • 6 cups chopped romaine lettuce
  • 1 apple, diced
  • 1 pear, diced
  • ½ cup Fisher Nuts Pecan Halves
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled goat cheese
  • Poppy Seed Dressing:
  • 1 tablespoon poppy seeds
  • ⅓ cup mayonnaise
  • ¼ cup milk
  • 1 tablespoon raw honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds


  1. To make the dressing, whisk together poppy seeds, mayonnaise, milk, honey, and ACV in a small bowl. Set aside.
  2. Heat a large skillet over medium-high heat, then add bacon and cook for 6-8 minutes (until brown and crispy). Transfer the bacon to a paper towel-lined plate, and set aside.
  3. Add the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for a minute. Then cover the eggs with a tight-fitting lid, remove from heat, and set aside for about 10 minutes.
  4. To make the salad, place romaine lettuce in a large bowl and top bacon, eggs, goat cheese, pecans, apple, pear, and cranberries.
  5. Pour the poppy seed dressing over the salad and enjoy!

        3. Apple, Pecan and Feta Salad

Serves: 1 big salad


  • Salad:
  • 3 cups kale, de-stemmed, washed and torn
  • 1 apple, sliced thinly
  • 2 tablespoons cranberries
  • 2 tablespoons pecans
  • 3 tablespoon feta cheese, crumbled
  • Honey-Apple Vinaigrette Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  1. To make the salad, place the kale in a large bowl and top with cranberries, apple, pecan, and feta cheese.
  2. Whisk together the dressing ingredients in a small bowl.
  3. Pour the Honey-Apple Vinaigrette Dressing over the salad and enjoy!

        4. Sweet and Salty Fall Harvest Salad

Serves: 4


  • Salad:
  • 1 large butternut squash, peeled, seeded and cubed
  • 3 tablespoons extra-virgin olive oil, divided
  • Sea salt and freshly ground black pepper to taste
  • ½ cup chopped pecans
  • 1 tablespoon unsalted butter
  • At least 2 tablespoons of chosen sweetener
  • 8 cups of kale, washed, stems removed, and roughly chopped
  • 6 oz brie, cubed
  • 1 large apple, cored and roughly chopped
  • ½ cup dried cranberries
  • For the maple vinaigrette:
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • ¾ teaspoon sea salt


  1. Preheat oven to 425° F. Spread the squash out on a large baking sheet and drizzle with 2 tablespoons of olive oil then sprinkle with some salt and freshly ground pepper. Roast for about 35 minutes, toss the squash and roast for an additional 20 minutes, tossing periodically until the squash is browned and softened
  2. You can make the candied pecan clusters while the squash roasts. Line a baking sheet with parchment paper, and set aside. In a medium nonstick pan, heat the butter and brown sugar over medium heat until bubbling. Next, toss the pecans into the butter-sugar mixture until coated. Cook, stirring occasionally, until the sugar liquefies and turns into a dark amber color. Pour the pecans onto the parchment paper and spread them using a rubber spatula. Let them cool completely, then break them up into clusters.
  3. To make the vinaigrette, whisk together maple syrup, Dijon mustard, ACV, olive oil, and sea salt in a medium bowl.
  4. Toss the kale with the remaining tablespoon of olive oil in a large bowl. Massage the oil into the kale using your hands for about 3 minutes (until the kale turns bright green and glossy).
  5. Top the kale with the pecan clusters, squash, brie, cranberries, and apples. Pour the maple vinaigrette over the salad and enjoy.

         5. Fall Harvest Salad with Maple Vinaigrette


  • 1 (14-ounce) can kidney beans, drained, rinsed
  • ½ pomegranate, arils removed
  • 6 ounces goat cheese, crumbled
  • 2 Granny Smith apples, diced
  • 4 celery stalks, diced
  • ½ red onion, diced
  • 2 cups spinach, chopped
  • ¾ cup pecans, toasted
  • ¾ cup raisins
  • 1 cucumber, peeled, diced
  • For the maple vinaigrette:
  • ¼ cup olive oil
  • ½ tablespoon balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • Salt, to taste
  • Pepper, to taste


  1. Mix together all salad ingredients in a large bowl.
  2. Whisk together the vinaigrette ingredients in another bowl.
  3. Chill each separately in the fridge. Pour the maple vinaigrette over the salad just before serving.
  4. Enjoy!

Sources: http://fitlife.tv/5-salad-recipes-youll-fall-in-love-with_original/?t=SNTHS