5 Salad Recipes You’ll “Fall” In Love With

Why not prepare yourself a salad that will be both healthy, delicious and satisfy any food cravings that you might have?

We have 5 amazing recipes which will turn the dull salad that everyone skips into a delicious meal which will keep your belly full.

  1. Harvest Cobb Salad

To prepare 4 servings of this salad, you will need the ingredients:

  • 1 apple, diced
  • 2 large eggs
  • 4 slices of bacon, diced
  • 6 cups of chopped romaine lettuce
  • 1 pear, diced
  • 1/3 cup dried cranberries
  • ½ cup Fisher Nuts Pecan Halves
  • 1/3 cup crumbled goat cheese
  • 1/3 cup mayonnaise
  • 1 tbsp raw honey
  • ¼ cup of milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp poppy seeds


First, you should whisk together the mayonnaise, milk, sugar and apple cider vinegar and poppy seeds into a small bowl, which you will set aside.

Heat a large skillet over medium-high heat.

You should add the bacon in it and cook it for about 6-8 minutes.

Put the bacon aside in a plate. 

Boil the eggs and put them aside also.

Prepare the salad by placing lettuce, bacon, eggs, apple, pear, pecans, cranberries and goat cheese.

You should serve it immediately with the poppy seeds dressing on top.

  1. Cinnamon, Apple, Walnut, Kale and Quinoa Salad


Use the following ingredients to prepare 6 serves of this salad:

  • 5 celery stalks, diced
  • 1 cup walnut halves or pieces
  • 3 large handful kale, stalks removed and finely chopped
  • 2/3 cup dry or 2 cups of cooked quinoa
  • 3 medium apples, cored and diced
  • ¼ cup apple cider vinegar
  • ¼ cup of extra virgin olive oil
  • 2 tbsp of maple syrup or honey
  • 1 tsp of cinnamon
  • ½ lemon
  • 1tsp salt
  • ½ tsp ground black pepper


Cook dry quinoa as per package instructions. If by any chance you are using leftover quinoa, you should measure 2 cups and add them to a mixing bowl with the kale, apples, celery and walnuts. Use a small skillet, to toast the walnuts on a low medium heat until they turn lightly brown. In another small bowl whisk together olive oil, vinegar, honey, lemon juice, cinnamon, salt and black pepper to prepare the sauce which you will pour over the salad and stir gently.

  1. Apple, Pecan and Feta Salad (1 serving)



  • 2 tbsp pecans
  • 2 tbsp cranberries
  • 1 apple, sliced thinly
  • 3 cups of kale, de-stemmed, washed and torn
  • 3 tbsp feta cheese, crumbled
  • 1 tbsp honey
  • 1 tbsp ACV
  • ½ tsp salt
  • 2 tbsp olive oil
  • ½ tbsp ground black pepper


Mix the honey, ACV, salt, olive oil and black pepper, to prepare the sauce for your salad and pour it over the other ingredients in a large bowl.


  1. Full Harvest Salad with Maple Vinaigrette



  • 1 (14-ounce) can kidney beans, drained, rinsed
  • ½ pomegranate, arils removed
  • ¾ cup raisins
  • ¾ cup pecans, toasted
  • ½ red onion, diced
  • 6 ounces goat cheese, crumbled
  • 2 Granny Smith apples, diced
  • 4 celery stalks, diced
  • 2 cups spinach, chopped

For the maple vinaigrette:

  • ¼ cup olive oil
  • ½ tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • Salt, to taste
  • Pepper, to taste

Follow this procedure to prepare this delicious salad:

            Put all the ingredients for the salad in a large bowl. In a separate small bowl whisk everything together to prepare the maple vinaigrette. Pour the dressing over your salad before serving.


Sweet and Salty Fall Harvest Salad

Ingredients for 4 serve:


  • 1 large butternut squash, peeled, seeded and cubed
  • 3 tbsp extra virgin olive oil, divided
  • Sea salt and freshly ground black pepper
  • ½ cup chopped pecans
  • 1 tbsp unsalted butter
  • At least 2 tbsp of chosen sweetener (or brown sugar substitute)
  • 1 bunch of kale, washed, stems removed, and

Roughly chopped (about 8 cups)

  • 6 oz brie, cubed
  • 1 large apple, cored and roughly chopped
  • ½ cup dried cranberries

For the maple vinaigrette:

  • 2 tbsp pure maple syrup
  • Up to ⅓ cup extra virgin olive oil
  • 1 tsp Dijon mustard (or substitute)
  • 1 tbsp apple cider vinegar
  • ¾ tsp sea salt


First, preheat the oven and roast the squash in olive oil sprinkled with salt and pepper for about 35 minutes. Toss the squash and roast for more 20 minutes, tossing periodically until the squash is brown and soft.

While roasting the squash, make a Silpat or a baking sheet with parchment paper ready and set it aside.

Heat the brown sugar and butter over medium heat in a medium nonstick pan until bubbling. Toss the pecans into the brown sugar and butter until they are coated. Cook until the sugar gets a dark color.

Pour the pecans on the Silpat and let them cool off.

Whisk the ingredients in the recipe that are for the preparation of the maple vinaigrette.

Put the kale and olive oil in a large bowl, adding squash, brie, apples, cranberries and pecan clusters. Pour the maple vinaigrette over and enjoy.