11 Autumn Harvest Salads That Actually Fill Kids Up for School Lunch

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Apple Cranberry Spinach Salad

The Apple Cranberry Spinach Salad is a delightful and nutritious dish perfect for autumn. With a preparation time of just 15 minutes, this salad is suitable for all skill levels, making it an ideal choice for kids to help out in the kitchen.

It’s a colorful mix that combines the sweetness of apples and cranberries with the freshness of spinach, making it a delicious side or a light meal.

Ingredients:

• 4 cups fresh baby spinach
• 1 large apple, diced (preferably a sweet variety like Honeycrisp or Fuji)
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts (optional)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

1. In a large bowl, add the fresh baby spinach.
2. Dice the apple and add it to the bowl with the spinach.
3. Sprinkle in the dried cranberries and chopped walnuts (if using).
4. Add the crumbled feta cheese (if desired).
5. Drizzle the balsamic vinaigrette dressing over the salad.
6. Toss gently until all ingredients are well mixed.
7. Season with salt and pepper to taste, if desired.
8. Serve immediately, or refrigerate for a short time before serving. Enjoy!

Roasted Butternut Squash and Quinoa Salad

The Roasted Butternut Squash and Quinoa Salad is a warm and hearty dish that perfectly embodies the flavors of autumn. This salad takes about 30 minutes to prepare and is suitable for beginner cooks, making it a wonderful opportunity for kids to assist in the kitchen.

The combination of roasted butternut squash and protein-rich quinoa makes this salad both nutritious and filling, making it a great side dish or main meal.

Ingredients:

• 1 medium butternut squash, peeled and diced into cubes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 1/4 cup dried cranberries (optional)
• 1/4 cup crumbled goat cheese or feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, cinnamon, salt, and pepper on a baking sheet. Spread evenly in a single layer.
3. Roast the butternut squash in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.
4. While the squash is roasting, cook the quinoa. Bring vegetable broth or water to a boil in a saucepan, then add the rinsed quinoa. Cover and simmer for about 15 minutes or until the liquid is absorbed.
5. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
6. Once the squash is done roasting and the quinoa is cooked, combine them in a large bowl.
7. Stir in the chopped parsley and dried cranberries (if using) until well mixed.
8. Top with crumbled goat cheese or feta cheese if desired.
9. Serve warm and enjoy the delightful combination of flavors!

Autumn Harvest Salad With Pomegranate

The Autumn Harvest Salad with Pomegranate is a vibrant and invigorating dish that showcases the seasonal flavors of fall. This salad takes about 20 minutes to prepare and is beginner-friendly, making it a fun and easy option for kids to help in the kitchen.

The bright red pomegranate seeds add a sweet and tangy crunch to the mix, providing a delightful contrast to the earthy ingredients.

Ingredients:

• 4 cups mixed greens (spinach, arugula, or baby kale)
• 1 cup pomegranate seeds
• 1 medium apple, diced (Granny Smith or Honeycrisp)
• 1/2 cup chopped pecans or walnuts
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup dried cranberries (optional)
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, diced apple, pomegranate seeds, and nuts.
2. If using, add the crumbled feta cheese and dried cranberries to the salad.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
5. Serve immediately and enjoy the crisp flavors of autumn!

Maple-Dijon Brussels Sprout Salad

The Maple-Dijon Brussels Sprout Salad is a delightful fall dish that brings together the vibrant flavors of Brussels sprouts with a sweet and tangy dressing.

This appetizing salad takes about 25 minutes to prepare and is beginner-friendly, making it a great way for kids to learn how to cook and enjoy healthy ingredients.

The combination of crispy sprouts, crunchy nuts, and a delicious dressing is sure to be a hit at any table.

Ingredients:

• 1 pound Brussels sprouts, trimmed and thinly sliced
• 1/2 cup chopped walnuts or pecans
• 1/4 cup dried cranberries
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the chopped nuts on a baking sheet and toast them in the oven for about 8-10 minutes or until golden brown. Keep a close eye to prevent burning.
2. In a large bowl, combine the sliced Brussels sprouts and the toasted nuts.
3. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the dressing over the Brussels sprout mixture and toss gently to coat all the ingredients evenly.
5. If using, sprinkle the grated Parmesan and dried cranberries over the top of the salad.
6. Serve immediately as a nutritious side dish or a light main course, and enjoy the wonderful flavors of fall!

Pear and Walnut Salad With Honey Vinaigrette

The Pear and Walnut Salad with Honey Vinaigrette is a revitalizing and nutritious dish perfect for fall. This salad combines the sweetness of ripe pears with the crunch of walnuts, all drizzled with a delightful honey vinaigrette.

It’s a quick and easy recipe that takes about 15 minutes to prepare, making it a great option for both kids and busy families.

Ingredients:

• 4 cups mixed salad greens (such as arugula or spinach)
• 2 ripe pears, sliced
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup dried cranberries
• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed salad greens, sliced pears, toasted walnuts, crumbled feta, and dried cranberries.
2. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper to create the honey vinaigrette.
3. Drizzle the honey vinaigrette over the salad mixture and toss gently to combine all the ingredients.
4. Serve immediately, and enjoy this delicious and healthy salad that showcases the flavors of the season!

Sweet Potato and Kale Salad

The Sweet Potato and Kale Salad is a nutritious and hearty dish that’s perfect for autumn. This vibrant salad features roasted sweet potatoes combined with the robust texture of kale and topped with a zesty dressing. Preparation takes about 25 minutes, making it a simple yet satisfying meal that kids can enjoy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, stems removed and chopped
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup sunflower seeds (optional)
• 1/4 cup dried cranberries (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Spread the diced sweet potatoes on the baking sheet. Drizzle with half of the olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast for 20 minutes, or until tender and slightly golden.
3. While the sweet potatoes are roasting, in a large bowl, combine the chopped kale with the remaining olive oil, maple syrup, apple cider vinegar, garlic powder, salt, and pepper.
4. Massage the kale for about 2-3 minutes until it becomes tender.
5. Once the sweet potatoes are done, let them cool slightly before adding them to the bowl with the kale.
6. If desired, add sunflower seeds and dried cranberries for extra flavor and texture. Toss everything gently to combine.
7. Serve immediately, or let it chill in the refrigerator for 15-20 minutes for a cooler option. Enjoy this colorful and nutritious salad!

Beet and Goat Cheese Salad

The Beet and Goat Cheese Salad is a delightful autumn dish that combines earthy roasted beets with creamy goat cheese, crunchy walnuts, and revitalizing greens. This elevates the classic salad into a more sophisticated yet kid-friendly meal.

Preparation takes about 30 minutes, and the process is fairly easy, making it perfect for young cooks to assist in the kitchen.

Ingredients:

• 2 medium beets, scrubbed and trimmed
• 4 cups mixed greens (such as arugula and spinach)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (optional, like parsley or dill)

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Once done, allow to cool.
2. While the beets are roasting, prepare the dressing by whisking together balsamic vinegar, olive oil, salt, and pepper in a small bowl.
3. Once the beets are cool, peel off the skins, and slice them into wedges.
4. In a large bowl, combine the mixed greens, roasted beet wedges, chopped walnuts, and crumbled goat cheese.
5. Drizzle the dressing over the salad and toss gently to combine, ensuring the greens are coated evenly.
6. Serve immediately, garnished with fresh herbs if desired. Enjoy this colorful, tasty, and nutritious salad!

Fall Harvest Chicken Salad

The Fall Harvest Chicken Salad is a hearty and wholesome dish that brings together roasted chicken, crunchy apples, seasonal vegetables, and a zesty dressing for a perfect autumn meal.

This salad is not only delicious but also packed with nutrients, making it a great option for kids and families alike. Preparation time is about 30 minutes, and the difficulty level is easy, allowing for family participation in the kitchen.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 apple, cored and diced (preferably a tart variety)
• 2 cups mixed greens (such as spinach and kale)
• 1/2 cup celery, diced
• 1/2 cup walnuts, chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked chicken, diced apple, mixed greens, celery, walnuts, dried cranberries, and feta cheese.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are coated.
4. Serve immediately for a fresh and filling meal, or refrigerate for up to an hour to let the flavors meld.

Enjoy this vibrant and nutritious fall dish!

Pumpkin and Black Bean Salad

The Pumpkin and Black Bean Salad is a vibrant and nutritious dish perfect for autumn.

Combining hearty pumpkin, protein-rich black beans, and a variety of fresh vegetables, this salad is not only filling but also an excellent source of vitamins and fiber. Preparation time is about 25 minutes, and the difficulty level is easy, making it a fun recipe for kids to help with.

Ingredients:

• 2 cups pumpkin, diced (fresh or canned)
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. If using fresh pumpkin, steam or roast the pumpkin cubes until tender; if using canned pumpkin, simply drain and set aside.
2. In a large bowl, combine the cooked pumpkin, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the cumin, chili powder, lime juice, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the salad mixture and toss gently to combine all the ingredients evenly.
5. Serve immediately or chill in the refrigerator for 15-20 minutes for the flavors to develop.

Enjoy this colorful and wholesome autumn salad!

Warm Mushroom and Spinach Salad

The Warm Mushroom and Spinach Salad is a delightful and healthy dish that combines earthy mushrooms and vibrant spinach, making it a fantastic entrée or side for autumn meals.

This quick-to-make salad takes about 20 minutes to prepare and has an easy difficulty level, making it perfect for kids to assist in the kitchen.

Ingredients:

• 8 oz mushrooms, sliced
• 4 cups fresh spinach, washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Optional: grated Parmesan cheese for topping

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes, or until they are soft and browned.
2. Add the minced garlic and red onion to the skillet, cooking for an additional 2-3 minutes until the onion is translucent.
3. Stir in the fresh spinach and cherry tomatoes, cooking until the spinach wilts down, about 2-3 minutes.
4. Drizzle the balsamic vinegar over the salad, then season with salt and pepper to taste. Toss to combine all ingredients thoroughly.
5. Serve warm, and if desired, sprinkle with grated Parmesan cheese for added flavor. Enjoy this warm and satisfying salad!

Fig and Arugula Salad With Balsamic Glaze

The Fig and Arugula Salad with Balsamic Glaze is a fresh and flavorful dish perfect for the fall season.

This delightful salad combines the sweetness of ripe figs with the peppery taste of arugula, topped with a tangy balsamic glaze.

It’s easy to prepare, taking about 15 minutes, making it a fun and quick recipe for kids to help out in the kitchen.

Ingredients:

• 4 cups arugula, washed and dried
• 1 cup fresh figs, quartered
• 1/2 cup goat cheese, crumbled (or feta cheese)
• 1/4 cup walnuts, roughly chopped
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, add the arugula as the base layer.
2. Gently toss in the quartered figs, crumbled goat cheese, and chopped walnuts.
3. Drizzle the olive oil and balsamic glaze over the salad.
4. Season with salt and pepper to your liking, then gently toss to combine all ingredients.
5. Serve immediately, either on its own or as a delightful side dish.

Enjoy this revitalizing salad!