I’ve attached a video for every recipe below from my favorite home cooks.
Fall brings a bounty of fresh produce perfect for creating tasty salads. From crisp apples to hearty squash, autumn ingredients add delicious flavors and textures to your salad bowl. These fall salad recipes mix seasonal fruits and veggies with nuts, cheese, and zesty dressings for satisfying meals.
You’ll find options for every taste, like sweet potato salad with feta and avocado or broccoli salad loaded with bacon and almonds. Many can be made ahead, making them great for busy weeknights or potlucks. Get ready to enjoy colorful, nutrient-packed salads that celebrate the best of fall’s harvest.
Pomegranate Salad
Here’s a yummy fall salad you’ll love! It’s bright, fresh, and perfect for the season.
Ingredients:
- 4 cups mixed salad greens
- 1 cup pomegranate seeds
- 1 green apple, thinly sliced
- 1/2 cup pecans, toasted
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions:
Wash and dry your salad greens. Put them in a big bowl.
Add the pomegranate seeds, apple slices, and pecans to the greens.
Sprinkle the feta cheese on top.
In a small jar, mix the olive oil, lemon juice, salt, and pepper. Shake it well.
Pour the dressing over your salad just before you’re ready to eat.
Toss everything together gently.
Now you’ve got a tasty pomegranate salad! It’s crunchy, sweet, and tangy all at once. Enjoy your colorful fall treat!
Cozy Fall Squash Salad
Ingredients:
- 1 butternut squash, peeled and cubed
- 2 cups mixed salad greens
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the squash for 20-25 minutes, until tender and lightly browned. Let it cool for a few minutes.
In a small bowl, mix the remaining olive oil, maple syrup, and apple cider vinegar to make the dressing.
In a large bowl, combine the salad greens, roasted squash, cranberries, and pumpkin seeds.
Drizzle the dressing over the salad and toss gently to coat everything.
Serve your cozy fall squash salad right away and enjoy!
Arugula Beet Salad
You’ll love this tasty fall salad! Here’s what you need:
Ingredients:
- 4 medium beets
- 4 cups fresh arugula
- 1/4 cup walnuts, toasted
- 2 oz goat cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F. Wrap each beet in foil and place on a baking sheet.
Roast beets for 45-60 minutes until tender. Let cool, then peel and slice.
While beets cook, toast walnuts in a dry skillet over low heat until fragrant.
Mix olive oil and balsamic vinegar in a small bowl for the dressing.
In a large bowl, toss arugula with half the dressing. Add beets, walnuts, and goat cheese.
Drizzle remaining dressing over the salad. Season with salt and pepper.
Gently toss everything together and serve right away. Enjoy your colorful fall salad!
Celery And Apple Salad
Ready to make a crisp, refreshing fall salad? Here’s what you’ll need:
Ingredients:
- 2 cups thinly sliced celery
- 1 large apple, cored and diced
- 1/4 cup chopped walnuts
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- Salt and pepper to taste
Directions:
Mix the celery and apple in a bowl.
Add the walnuts and toss gently.
In a small jar, combine lemon juice, olive oil, and maple syrup. Shake well.
Pour the dressing over the salad and mix.
Season with salt and pepper to your liking.
Chill for 15 minutes before serving.
This easy salad is perfect for a quick lunch or as a side dish. The crisp celery and sweet apple make a great pair. Enjoy your homemade fall treat!
Wild Rice Salad
You’ll love this tasty fall salad! Here’s what you need:
Ingredients:
- 1 cup wild rice
- 1 small butternut squash, cubed
- 1 cup dried cranberries
- 1 apple, diced
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
Cook the wild rice according to package instructions. Let it cool.
While the rice cooks, roast the butternut squash in the oven at 400°F for about 25 minutes.
Mix the olive oil, vinegar, maple syrup, and mustard in a small bowl to make the dressing.
In a large bowl, combine the cooled rice, roasted squash, cranberries, apple, and pecans.
Pour the dressing over the salad and toss gently to combine.
Season with salt and pepper to taste.
Serve your wild rice salad right away or chill it in the fridge for later. It’s yummy either way!
This salad is perfect for potlucks or as a side dish for your fall meals. You can make it ahead of time, which is super handy. Enjoy your tasty creation!
Apple Walnut Salad
Here’s what you’ll need for this yummy fall salad:
- Mixed greens or lettuce
- 1 apple, thinly sliced
- 1/2 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Now, let’s put it all together:
Toast the walnuts in a dry pan over medium heat until fragrant. Set aside to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, and honey to make the dressing.
In a large bowl, toss the mixed greens with the sliced apple, cooled walnuts, feta, and dried cranberries.
Drizzle the dressing over the salad and toss gently to coat everything.
Season with a pinch of salt and pepper.
Your Apple Walnut Salad is ready to enjoy! It’s perfect for a light lunch or as a side dish with dinner. The crisp apples and crunchy walnuts make a great contrast to the soft greens and tangy feta.
Kale Slaw With Apples
You’ll love this fresh and crunchy kale slaw with apples! It’s perfect for fall and so easy to make.
Here’s what you’ll need:
- 1 bunch kale, stems removed and chopped
- 2 crisp apples, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- 1/4 cup chopped walnuts or pecans (optional)
To make the slaw:
Wash and chop the kale, then place it in a large bowl.
Add the sliced apples to the bowl with the kale.
In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper.
Pour the dressing over the kale and apples. Use your hands to massage the dressing into the kale for about 1 minute.
If using nuts, toss them in.
Let the slaw sit for 10-15 minutes before serving to allow the flavors to meld.
Your kale slaw is now ready to enjoy! It’s great on its own or as a side dish with your favorite fall meals.
Fall Harvest Salad With Butternut Squash And Apple
Ingredients:
- 2 cups cubed butternut squash
- 1 apple, diced
- 4 cups mixed salad greens
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
Roast the squash for 20-25 minutes, flipping halfway through. Let it cool after roasting.
In a small bowl, mix 1 tablespoon olive oil, apple cider vinegar, and honey to make the dressing.
In a large bowl, combine the mixed greens, roasted squash, and diced apple.
Sprinkle pecans and dried cranberries over the salad.
Drizzle the dressing over the salad and toss gently to combine.
Serve and enjoy your fall harvest salad!
Arugula Salad With Apple And Pecan
Here’s what you’ll need:
- 4 cups fresh arugula
- 1 crisp apple, sliced
- 1/2 cup pecans
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Now, let’s make this yummy salad!
Toast the pecans in a 350°F oven for 8-10 minutes until they’re golden and smell amazing. Let them cool.
While the pecans are toasting, wash and dry your arugula. Put it in a big bowl.
Core and slice your apple, then add it to the arugula.
In a small bowl, mix the olive oil, honey, lemon juice, salt, and pepper for your dressing.
Add the cooled pecans and feta cheese to your salad bowl.
Pour the dressing over everything and give it a gentle toss.
Serve right away and enjoy your tasty fall salad!
This salad is perfect for a quick lunch or as a side dish for dinner. The crisp apple and crunchy pecans make a great pair with the peppery arugula. You’ll love how easy it is to throw together!
Roasted Brussels Sprouts Salad
You’ll love this tasty fall salad! Here’s what you need:
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup chopped walnuts
- 1 apple, diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 cup crumbled blue cheese
To make this yummy salad:
Preheat your oven to 425°F.
Trim the Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper.
Spread the sprouts on a baking sheet, cut side down. Roast for 30-45 minutes until crispy and browned, stirring occasionally.
While the sprouts roast, toast the walnuts in a dry pan for 2-3 minutes until fragrant.
In a large bowl, whisk together the vinegar and honey.
Add the roasted sprouts, walnuts, and diced apple to the bowl. Toss everything with the dressing.
Top with crumbled blue cheese and serve your delicious salad warm or at room temperature.
This salad is perfect for cozy fall dinners. The crispy Brussels sprouts pair wonderfully with the sweet apple and crunchy walnuts. Enjoy!
Sweet Kale Salad
Ingredients:
- 4 cups chopped kale
- 1 cup broccoli slaw
- 1 cup shredded Brussels sprouts
- 1/3 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup poppy seed dressing
Directions:
Wash and dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.
In a large bowl, mix the kale, broccoli slaw, and shredded Brussels sprouts.
Pour the poppy seed dressing over the greens. Use your hands to gently massage the dressing into the kale for about 2 minutes. This will help soften the leaves.
Sprinkle the dried cranberries and pumpkin seeds on top of the salad.
Toss everything together until well combined.
Let the salad sit for 5-10 minutes before serving. This allows the flavors to blend and the kale to soften a bit more.
Your Sweet Kale Salad is ready to enjoy! It’s a perfect mix of crunchy and sweet, with lots of fall flavors.
Butternut Squash Salad
You’ll love this tasty fall salad! Here’s what you need:
Ingredients:
- 1 butternut squash, cubed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper
- 4 cups baby spinach
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 ounces goat cheese, crumbled
Directions:
Heat your oven to 400°F.
Toss squash cubes with olive oil, maple syrup, salt, and pepper on a baking sheet.
Roast for 20-25 minutes, stirring once, until the squash is tender and golden.
Let the squash cool for a few minutes.
In a large bowl, mix the spinach, walnuts, and cranberries.
Add the warm squash to the bowl and toss gently.
Sprinkle goat cheese on top.
Serve right away and enjoy your delicious fall salad!
This salad is perfect for cozy autumn dinners or holiday gatherings. The sweet roasted squash pairs wonderfully with the tangy goat cheese and crunchy walnuts. You can easily make it ahead of time – just keep the warm ingredients separate until you’re ready to serve.
Apple Walnut Salad With Homemade Balsamic Vinaigrette
Ingredients:
- 4 cups mixed salad greens
- 1 apple, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
Toast the walnuts in a 350°F oven for 5-7 minutes until golden and fragrant. Let them cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey. Add salt and pepper to taste.
In a large bowl, combine the salad greens, apple slices, red onion, toasted walnuts, dried cranberries, and feta cheese.
Pour the dressing over the salad and toss gently to combine.
Serve your Apple Walnut Salad right away and enjoy the mix of sweet, tangy, and crunchy flavors!
This salad is perfect for fall and takes just minutes to put together. You can adjust the amounts to your liking or add more toppings if you want.
Shaved Brussels Sprout Salad
You’ll love this crisp and refreshing fall salad! Here’s what you need:
- 10 cups shaved Brussels sprouts
- 1 apple, diced
- 1/2 cup chopped walnuts, toasted
- 1/4 cup shaved Parmesan cheese
- 1/4 cup dried cranberries
- 2 green onions, sliced
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Now, let’s make your salad!
Shave the Brussels sprouts using a food processor or sharp knife.
Toast the walnuts in a dry pan until fragrant.
Mix the dressing ingredients in a small bowl.
Combine Brussels sprouts, apple, walnuts, cheese, cranberries, and green onions in a large bowl.
Pour the dressing over the salad and toss well.
Let the salad sit for 30 minutes before serving to allow flavors to meld.
Your Shaved Brussels Sprout Salad is ready to enjoy! It’s perfect for a light lunch or as a side dish for your fall dinners.
Winter Kale Salad With Apple Cider Vinaigrette And Spiced Pecans
Ingredients:
- 1 bunch kale, stems removed and chopped
- 1 apple, sliced
- 1/4 cup crumbled goat cheese
- 1/4 cup spiced pecans
- 2 tablespoons olive oil
- 1 tablespoon apple cider
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
Make the dressing by whisking olive oil, apple cider, vinegar, mustard, salt, and pepper in a small bowl.
Place kale in a large bowl and pour the dressing over it. Toss well and let sit for 10 minutes.
Add sliced apples, goat cheese, and spiced pecans on top of the kale.
Give it a final toss and adjust seasoning if needed.
Your salad is ready to serve! This tasty mix of flavors and textures will brighten up your fall meals.
Warm Lentil Salad With Butternut Squash And Shiitake Mushrooms
Ingredients:
- 1 cup green lentils
- 2 cups butternut squash, cubed
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 cups baby spinach
Directions:
Preheat your oven to 425°F (220°C).
Rinse the lentils and cook them in a pot of water until tender, about 20-25 minutes. Drain and set aside.
While the lentils cook, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
In a large skillet, heat the remaining olive oil. Add shiitake mushrooms and cook for 5 minutes.
Add garlic and thyme to the mushrooms. Cook for another 2 minutes.
Combine the cooked lentils, roasted squash, and mushroom mixture in a large bowl.
Drizzle with balsamic vinegar and gently toss.
Add baby spinach and mix until slightly wilted.
Taste and adjust seasoning if needed. Serve warm and enjoy your hearty fall salad!
Mandarin Orange Salad
You’ll love this bright and refreshing fall salad! Here’s what you need:
Ingredients:
- 4 cups mixed salad greens
- 1 can mandarin oranges, drained
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- 2 green onions, chopped
For the dressing:
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- 1/2 teaspoon Dijon mustard
Directions:
Toss the greens, oranges, cranberries, almonds, and green onions in a large bowl.
In a small jar, combine all dressing ingredients. Shake well to mix.
Pour half the dressing over the salad and toss gently.
Serve the salad right away. Add more dressing if you like.
This salad is super easy to make! You can prep it ahead of time too. Just keep the dressing separate until you’re ready to eat.
Lemon Kale Salad
Here’s what you’ll need to make this refreshing salad:
- 1 bunch kale, stems removed and chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted almonds
- Salt and pepper to taste
Now, let’s make your salad!
Put the chopped kale in a large bowl.
In a small bowl, mix the olive oil, lemon juice, and minced garlic.
Pour half the dressing over the kale. Use your hands to massage the kale for about 2 minutes. This will make it softer and tastier!
Add the Parmesan cheese and toasted almonds to the bowl.
Pour the rest of the dressing over the salad and toss well.
Add salt and pepper to taste.
Let the salad sit for 10 minutes before serving. This gives the flavors time to blend.
Your lemon kale salad is ready to enjoy! It’s perfect for a quick lunch or as a side dish for dinner.
Crispy Brussels Sprouts Salad With Citrus-Maple Vinaigrette
Ingredients:
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons crumbled goat cheese
For the vinaigrette:
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions:
Heat oil in a large skillet over medium-high heat.
Add Brussels sprouts cut-side down and cook for 3-4 minutes until golden and crispy.
Transfer sprouts to a paper towel-lined plate to cool.
In a jar, combine all vinaigrette ingredients and shake well.
In a large bowl, mix cooled sprouts, cranberries, and pecans.
Pour vinaigrette over the salad and toss gently.
Top with crumbled goat cheese before serving.
Enjoy your crispy, tangy, and sweet Brussels sprouts salad!
Roasted Pear, Sweet Potato, And Radicchio Salad
Here’s what you’ll need for this tasty fall salad:
- 2 ripe pears, cored and sliced
- 2 sweet potatoes, peeled and cubed
- 1 head of radicchio, roughly chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup chopped walnuts
Now, let’s make this delicious salad!
Preheat your oven to 400°F (200°C).
Toss the pear slices and sweet potato cubes with 2 tablespoons of olive oil. Spread them on a baking sheet and sprinkle with salt and pepper.
Roast for 15 minutes, then add the radicchio to the baking sheet. Drizzle with the remaining olive oil and roast for another 18-20 minutes.
While everything’s roasting, whisk together the balsamic vinegar and honey in a small bowl.
Once the veggies are done, let them cool slightly. Then, arrange them on a platter and drizzle with the balsamic dressing.
Sprinkle chopped walnuts on top for a nice crunch.
Your roasted pear, sweet potato, and radicchio salad is ready to enjoy!
Collard Green Salad
Ready to try something new and delicious? This collard green salad is perfect for fall!
Ingredients:
- 1 bunch collard greens, stems removed and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 cup toasted pine nuts
- 1/4 cup dried cranberries
- Salt and pepper to taste
Directions:
Wash the collard greens thoroughly and pat dry.
Stack the leaves and slice them into thin strips, about 1/4 inch wide.
In a large bowl, whisk together olive oil, apple cider vinegar, and honey.
Add the sliced collards to the bowl and massage the dressing into the leaves for 2-3 minutes until they soften.
Toss in the pine nuts and dried cranberries.
Season with salt and pepper to taste.
Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
This fresh and tangy salad is a great way to enjoy collard greens raw. The massaging process helps soften the leaves, making them more tender and easier to eat. Enjoy your nutritious and tasty creation!
Chicken Waldorf Salad
You’ll love this tasty Chicken Waldorf Salad! Here’s what you need:
Ingredients:
- 2 cups cooked chicken, diced
- 1 apple, chopped
- 1 cup red grapes, halved
- 1/2 cup chopped celery
- 1/4 cup chopped walnuts
- 1/4 cup red onion, finely diced
- 1/3 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions:
Toast the walnuts in a 325°F oven for 3-5 minutes until fragrant. Let them cool.
Mix the chicken, apple, grapes, celery, walnuts, and red onion in a big bowl.
In a small bowl, whisk together the mayo, yogurt, and lemon juice.
Pour the dressing over the chicken mixture and stir gently to coat everything.
Add salt and pepper to taste.
Chill the salad for at least 30 minutes before serving.
You can serve this yummy salad on a bed of lettuce, in a sandwich, or with crackers. It’s perfect for a quick lunch or light dinner. Enjoy your tasty Chicken Waldorf Salad!
Ultimate Winter Salad
Ingredients:
- 1 bunch kale, shredded
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 apple, chopped
- 1 carrot, shredded
- 1 beet, shredded
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
Directions:
Put the shredded kale in a big bowl. Add lemon juice and olive oil.
Use your hands to mix the kale with the lemon and oil. Rub it for about a minute until the kale turns darker green.
Add the chopped apple, shredded carrot, and shredded beet to the bowl.
Toss everything together gently.
Sprinkle pumpkin seeds and dried cranberries on top.
Your Ultimate Winter Salad is ready to eat! Enjoy it right away or let it sit for a bit to let the flavors blend.
Classic Three-Bean Salad
Here’s a tasty three-bean salad recipe perfect for fall gatherings!
Ingredients:
- 1 can kidney beans
- 1 can cannellini beans
- 1 can green beans
- 1/2 red onion, thinly sliced
- 2 celery stalks, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Directions:
Drain and rinse all the beans. Place them in a large bowl.
Add the sliced onion and chopped celery to the bowl with the beans.
In a small bowl, whisk together the olive oil, red wine vinegar, and sugar.
Pour the dressing over the bean mixture and gently toss to coat everything.
Season with salt and pepper to your liking.
Cover the bowl and refrigerate for at least an hour before serving.
Give the salad a quick stir before you dig in. Enjoy your delicious three-bean salad!
Harvest Salad With Pickled Pomegranate Seeds
You’ll need:
- Mixed salad greens
- Butternut squash, cubed
- Pomegranate seeds
- Pecans
- Goat cheese crumbles
- Red onion, thinly sliced
- Apple cider vinegar
- Sugar
- Olive oil
- Salt and pepper
- Cinnamon
- Garlic powder
Here’s how to make it:
Preheat your oven to 450°F. Toss squash cubes with olive oil, salt, pepper, and cinnamon. Roast for 15-20 minutes until golden.
While the squash roasts, pickle your pomegranate seeds. Mix vinegar, sugar, and a pinch of salt in a small pan. Heat until sugar dissolves. Pour over pomegranate seeds and let cool.
Toast pecans in a dry pan until fragrant. Be careful not to burn them!
Assemble your salad. Start with greens, then add roasted squash, pickled pomegranate seeds, toasted pecans, and goat cheese.
Drizzle with olive oil and a splash of the pomegranate pickling liquid. Toss gently and enjoy your tasty fall salad!
This salad is perfect for cozy autumn dinners. The sweet and tangy pomegranate seeds really make it special!