When the weather starts to cool down, salads don’t have to disappear from the menu. In fact, fall might just be one of the best seasons for building a salad.
Think crisp pears, juicy figs, tart pomegranate seeds, roasted squash, hearty greens, toasted nuts, creamy cheeses, and all the warm, savory flavors that make this time of year so delicious. The key to a great fall salad is balancing fresh seasonal ingredients with bold flavor — and the right oil can bring everything together.
Whether you’re looking for a light lunch, an easy side dish, or something beautiful enough for the holiday table, these three fall salad recipes are packed with seasonal flavor and made even better with Benissimo infused oils.
How to Build the Perfect Fall Salad
A memorable salad is all about contrast. Start with a few simple components and layer in different flavors, textures, and colors.
1. Start with your greens.
Peppery arugula, tender baby spinach, kale, mixed greens, or even crisp romaine make a great base.
2. Add something seasonal.
Fall fruits and vegetables are where these salads really shine. Try pears, apples, figs, pomegranate, roasted butternut squash, sweet potatoes, Brussels sprouts, or beets.
3. Bring in some crunch.
Toasted pecans, walnuts, almonds, pumpkin seeds, or sunflower seeds add texture and make a salad more satisfying.
4. Add something creamy or savory.
Goat cheese, feta, blue cheese, shaved Parmesan, or even crispy prosciutto can add a delicious contrast to sweet fall produce.
5. Finish with bold flavor.
This is where your dressing comes in. A flavorful infused oil can act as the foundation for a simple vinaigrette or be drizzled directly over the salad to add another layer of flavor.
1. Fig, Pear & Pomegranate Fall Salad
This colorful salad is everything we love about fall in one bowl. Peppery arugula is paired with sweet fresh figs, juicy pears, tart pomegranate seeds, and creamy goat cheese for a combination that's fresh, flavorful, and full of contrasting textures.
The finishing touch? Benissimo Roasted Garlic Oil, infused with rosemary, garlic, and thyme. Its savory, herbaceous flavor brings balance to the sweetness of the fruit without overpowering it.
Ingredients
For the Salad:
- 5 oz. fresh arugula
- 3–4 fresh figs, quartered
- 1 ripe pear, thinly sliced
- ½ cup pomegranate seeds
- 4 oz. goat cheese, crumbled
- ¼ cup toasted pecans or walnuts
- Salt and freshly cracked black pepper, to taste
For the Dressing:
- ¼ cup Benissimo Roasted Garlic Oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and freshly cracked black pepper, to taste
Directions
1. Add the arugula to a large salad bowl.
2. Arrange the figs, pear slices, pomegranate seeds, goat cheese, and toasted nuts over the greens.
3. In a small bowl or jar, whisk together the Roasted Garlic Oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad just before serving and gently toss to coat.
5. Finish with an extra drizzle of Roasted Garlic Oil and a sprinkle of freshly cracked black pepper.
Benissimo Tip: For an especially beautiful presentation, arrange the fruit and goat cheese over the arugula rather than tossing everything together. It's an easy way to turn this everyday salad into a holiday-worthy side.
2. Roasted Butternut Squash & Apple Salad
Warm roasted vegetables and crisp apples make the perfect pairing for a hearty fall salad. Roasted butternut squash brings natural sweetness and a tender texture, while tart apples, toasted pecans, and dried cranberries add brightness and crunch.
Benissimo Balsamic Garlic Oil makes the perfect dressing base. Infused with balsamic vinegar, minced garlic, thyme, and basil, it brings tangy, savory flavor to every bite.
Ingredients
For the Salad:
- 5 oz. mixed greens or baby spinach
- 3 cups butternut squash, peeled and cubed
- 1 crisp apple, thinly sliced
- ½ cup dried cranberries
- ½ cup toasted pecans
- 3–4 oz. crumbled feta or goat cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Dressing:
- ¼ cup Benissimo Balsamic Garlic Oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and freshly cracked black pepper, to taste
Directions
1. Preheat the oven to 425°F.
2. Spread the cubed butternut squash on a baking sheet. Toss with olive oil, salt, and pepper.
3. Roast for 25–30 minutes, turning once, until tender and lightly caramelized. Let cool slightly.
4. In a small bowl, whisk together the Balsamic Garlic Oil, maple syrup, Dijon mustard, salt, and pepper.
5. Add the greens to a large bowl and top with the roasted squash, sliced apple, cranberries, pecans, and feta.
6. Drizzle with the Balsamic Garlic Oil dressing and toss gently.
7. Serve while the squash is still slightly warm.
Benissimo Tip: Don't be afraid to let the roasted squash cool just enough that it doesn't wilt the greens, but is still warm when you toss the salad. That little bit of warmth makes this salad feel especially cozy on a chilly fall day.
3. Harvest Brussels Sprout & Sweet Potato Salad
If you're looking for a fall salad that can stand on its own, this is it. Roasted sweet potatoes and Brussels sprouts create a hearty base, while crisp kale, dried cranberries, pumpkin seeds, and Parmesan add layers of flavor and texture.
For a dressing with plenty of savory, herb-forward flavor, we’re reaching for Benissimo Herb It Up! Oil. Infused with salt, garlic, onion, whole peppercorns, oregano, parsley, Italian seasoning, basil, thyme, crushed red pepper, and rosemary, it brings a whole herb garden's worth of flavor to a simple salad.
Ingredients
For the Salad:
- 3 cups Brussels sprouts, halved
- 2 cups sweet potato, peeled and cubed
- 4 cups chopped kale
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- ½ cup shaved Parmesan
- 2 tbsp Benissimo Herb It Up! Oil
- Salt and pepper, to taste
For the Dressing:
- ¼ cup Benissimo Herb It Up! Oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Freshly cracked black pepper, to taste
Directions
1. Preheat the oven to 425°F.
2. Arrange the Brussels sprouts and sweet potatoes on a baking sheet. Toss with the Herb It Up! Oil, salt, and pepper.
3. Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and caramelized around the edges.
4. While the vegetables roast, whisk together the Herb It Up! Oil, lemon juice, apple cider vinegar, Dijon mustard, honey, and black pepper.
5. Add the chopped kale to a large bowl and massage gently with your hands for 1–2 minutes to soften the leaves.
6. Add the roasted vegetables, dried cranberries, pumpkin seeds, and Parmesan.
7. Drizzle with the dressing and toss well to combine.
8. Serve warm or at room temperature.
Benissimo Tip: This salad is a great make-ahead option because kale holds up well to dressing. Make it a few hours ahead of time and let the flavors mingle before serving.
The Secret to a Flavorful Fall Salad
The best fall salads aren't complicated — they're about choosing ingredients that complement one another and letting each one bring something different to the bowl.
Pair sweet fruits with peppery greens, roasted vegetables with crisp toppings, and creamy cheeses with crunchy nuts or seeds. Then finish everything with an infused oil that adds depth and flavor without requiring a complicated dressing.
From the rosemary, garlic, and thyme in Roasted Garlic Oil, to the tangy balsamic and herbs in Balsamic Garlic Oil, to the savory blend of herbs and spices in Herb It Up! Oil, Benissimo makes it easy to turn fresh seasonal ingredients into salads that are anything but boring.
Because fall salads should be fresh, colorful, and full of flavor — not an afterthought.
