Butternut Squash Panzanella Salad
This colorful salad is easy to make—and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Bacon Pear Salad with Parmesan Dressing
This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it’s perfect for special meals. —Rachel Lewis, Danville, Virginia
Parsnip, Pear and Pecan Salad
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Shredded Kale and Brussels Sprouts Salad
This salad is a simple and delicious way to eat your superfoods! It gets even better in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. —Alexandra Weisser, New York, New York
Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California
Spinach, Apple & Pecan Salad
Company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled it together and invented a salad superstar. —Kelly Walsh, Aviston, Illinois
Roasted Apple Salad with Spicy Maple-Cider Vinaigrette
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Antipasto Salad Platter
This salad is made for nights when it's just too hot to cook. I used to work in a pizza and sub shop, where this platter was the most popular.
Cabbage and Rutabaga Slaw
This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. —Ann Sheehy, Lawrence, Massachusetts
Roasted Butternut Squash Panzanella
Squash was a hard sell with our family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Wendy's Apple Pomegranate Salad
My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan
Turkey Ramen Noodle Salad
My husband and I make this awesome salad together—he does the chopping. When we bring it to potlucks, we pack the ramen and almonds separately and toss them in right before it's time to dish up. They stay nice and crunchy that way. —Kristen Pallant, Big Arm, Montana
Turkey and Apple Arugula Salad in a Jar
Layer up a delicious take-anywhere lunch with this adaptation of a turkey and apple salad inspired by a recipe from Nancy Heishman of Las Vegas, Nevada. —Taste of Home Test Kitchen
Company Green Salad
I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. —Joan Hallford, North Richland Hills, Texas
Roasted Beet Salad with Orange Vinaigrette
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. —Nancy Heishman, Las Vegas, Nevada
Warm Cabbage, Fennel and Pear Salad
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Potato Salad with Kalamata-Hazelnut Vinaigrette
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
Fresh Pear & Romaine Salad
A relative gave me the tip to make salad dressings with whatever fruit I was using in my salad. It works like a charm here. Pears make the matching easy. —Jennifer Greiling, Fairview, Oregon
Chocolate Pear and Cherry Salad
It's fun to come up with new ways to use the ingredients we love. I developed a chocolate vinaigrette knowing how well it would play with stone fruit, the peppery bite of arugula, and the deep acidic sweetness of balsamic. There are tons of other options that can go with this vinaigrette so feel free to play! —Ryan Christie, Pacheco, California
Mixed Greens with Orange-Ginger Vinaigrette
Zingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. —Joy Zacharia, Clearwater, Florida
Wild Rice, Quinoa & Cranberry Salad
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California
Roasted Sweet Potato Salad with Honey-Maple Vinaigrette
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania
Northwoods Wild Rice Salad
This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that’s perfect with tangy sauerkraut. —Jeanne Holt, Mendota Heights, Minnesota
Festive Three-Grain Salad
Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. —Teri Kreyche, Tustin, California
Harvest Salad with Lime-Curry Dressing
A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden—the lime and curry make a fantastic pairing. —Rachel Muilenburg, Prineville, Oregon
Roasted Butternut Tossed Salad
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri
Roasted Sweet Potato & Prosciutto Salad
I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. —Helen Conwell, Portland, Oregon
Fennel Wild Rice Salad
This is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! —Aimee Day, Ferndale, Washington
Sweet Potato & Chickpea Salad
Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin
Mixed Green Salad with Cranberry Vinaigrette
This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.—Gretchen Farr, Port Orford, Oregon
Pear & Blue Cheese Salad
This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. —Taste of Home Test Kitchen
Roasted Butternut Squash & Rice Salad
We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois
Pear Harvest Salad
We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! —Nancy Prewitt, Beaverton, Oregon
Great Grain Salad
I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon
Sweet Potato Panzanella
This is my favorite fall lunch dish. It is filled with flavor and texture but isn't too high in calories. —Mary Leverette, Columbia, South Carolina
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Rachel Seis