8 Make-Ahead Salads for Fall

What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluck

Fall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long.

By the end of this episode, you’ll find out:

1. The best fall produce for prepping salads in advance
2. Simple techniques for keeping vegetables crisp, layering textures, and maximizing flavor
3. Flexible recipes for hearty lunches, potlucks, and holidays

Press play now for make-ahead salads that make busy fall days a little easier!

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Links:

Sonya’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thin

Honey and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious Eats

Quinoa with caramelized corn and scallions by Lauryn Tyrell for Martha Stewart

Four bean salad with green romesco by Alison Roman from her cookbook: Dining In

Warm green bean and lentil salad by Ottolenghi

Lentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52

Pearled couscous and tomato salad from Baked By Melissa

Deborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad)

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