5 Fall Salads You Can Eat for Dinner

The cooler days of fall may spark the desire to bring rich comfort food back to the table, but that doesn’t mean we don’t crave a wholesome salad every now and again for dinner. While our dinner salads over the past few months were likely lighter, now we’re on the hunt for salads that are just as full of vegetables and other good stuff but that also feel a little cozier.

Maybe that means adding a warm element to the salad, roasting the vegetables instead of eating them raw, or tossing some whole grains or pasta on top to make it extra satisfying. Whatever it is, here are five salad recipes we’ve got on repeat this season.

Crispy pieces of thick-cut bacon and a soft-boiled egg transform this kale salad into something exceptionally crave-worthy — so much so that you may find yourself wanting to make it for breakfast the next morning too.

There are a few extra components you need to make for this composed salad, but the effort is 100 percent worth it. The result is a restaurant-quality salad at home!

With cubes of roasted butternut squash and apples, this salad lives up to its autumnal name. While you can peel the apple, leaving the skin on will only add more color (and more wholesome fiber) to the bowl.

Top a bowl of greens with cheesy tortellini and you’ve got an extra-wholesome way to satisfy your pasta craving. The dried figs and toasted walnuts here make this dish feel perfect for fall.

This colorful salad makes use of golden beets, which are a bit milder and sweeter than the usual red variety. The salad holds up very well in the fridge, so be sure to make extra to pack for lunch the next day.