Your Search for the Perfect Fall Salad Ends Here

A celebration of the season.

By Isabelle Eyman

Recent years have seen the entire concept of salads get a glow-up. In lieu of sad, wilted greens, we have crisp lettuces, bitter radicchio, and spicy arugula coming to the forefront. Candied nuts add crunch and our favorite winter squashes ground these seasonal sides with warming goodness. And I don’t know about you, but I dismissed my aversion to blue cheese long ago. And in the case of this fall harvest salad, we’ve found the perfect way to add fresh flavor and stunning color to all of your fall gatherings.

Even with my salad diatribe to introduce this recipe, I know you’re probably still thinking: a salad’s still just a salad. And while I understand that it can be hard to outshine a truly stellar main dish, this fall harvest salad is main character material. It follows a formula I know well and enjoy often. Hardy greens meets crunchy seeds meets fall fruit meets the most decadent addition of cheese you’ve ever tossed into a salad.

Recipe creator Sophie Collins loves a simple salad served alongside her favorite dishes for dinner. And even when she’s entertaining friends, this salad makes a regular appearance. It brings the perfect refreshing bite to heavier courses—and I can guarantee, it’s one that your guests will remember.

So as you ready your ovens for the multi-month baking marathon to come, bookmark this salad for the moments your taste buds crave a break from the sugar. Don’t worry, this fall harvest salad is decadent in its own delicious way.

Scroll on for Sophie’s Fall Harvest Salad Recipe Below

Harvest Kale Salad

Serves 1

This fresh fall salad celebrates the seasonal harvest (and brings beautiful color to your table).

By Sophie Collins


  • 1 squash, cut into bite-sized pieces (I like kabocha or acorn)
  • 4 bunches of Tuscan kale, de-stemmed and chopped
  • 2 tablespoons olive oil
  • sea salt
  • 1/2 lemon, juiced
  • 1 cup pepitas
  • 1/2 wheel brie, cut into bite-sized pieces
  • 2 pears, sliced


  1. Roast squash with a glug of olive oil and sea salt at 400 F for 30 minutes or until golden.
  2. Meanwhile, massage kale with olive oil and sea salt. Add lemon juice to taste.
  3. Toast pepitas on the stovetop for a few minutes until golden.
  4. Top salad with pear, brie, roasted squash, and pepitas. Add salt and pepper to taste.


Make ahead: Everything can be made ahead but add the pear at the last minute!

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