Fall is here, and with it comes a bounty of delicious seasonal ingredients. Salads can be the perfect combo of healthy and delicious. These are hearty, satisfying, and packed with protein. In this blog post, we’ll explore a selection of delightful fall salads that each contain a whopping 30 grams of protein or more. Each salad contains a balance of protein, healthy fat and fiber so whether you’re a fitness enthusiast or simply looking to enjoy some healthy and tasty meals this autumn and into winter (heck I even have these on repeat year round!), these salads are sure to hit the spot.

Chickpea Pasta Salad

Ingredients:

• 8 oz Chickpea Pasta (uncooked)
• 1/2 Cucumber (small, chopped)
• 1/2 cup Cherry Tomatoes (halved)
• 1/4 cup Red Onion (sliced)
• 1/2 cup Feta Cheese (crumbled)
• 2 tbsp Fresh Dill (finely chopped)
• 2 tbsp Extra Virgin Olive Oil
• 1 Lemon (juiced)
• Sea Salt & Black Pepper (to taste)

Directions:

• Cook the chickpea pasta according to the package directions. Once cooked, set it aside to cool for about 10 minutes.
• In a large bowl, add the cucumber, cherry tomatoes, red onion, feta cheese, and dill. Add in the cooled pasta and mix to combine. Drizzle the olive oil, lemon juice, salt, and pepper on top and mix again.
• Divide the salad evenly between bowls and enjoy!

Notes:

• Leftovers can be refrigerated in an airtight container for up to three days.
• To make it vegan, use dairy-free cheese.
• For more flavor, add kalamata olives.

Fajita Steak Salad

Ingredients:

• 1/4 cup Extra Virgin Olive Oil (divided)
• 8 oz Flank Steak
• Sea Salt & Black Pepper (to taste)
• 2 tbsp Lime Juice
• 1/2 cup Cilantro
• 1 Yellow Bell Pepper (sliced)
• 1/4 cup Red Onion (sliced)
• 1/2 cup Cherry Tomatoes (halved)
• 8 leaves Romaine (chopped)
• 1 Avocado (sliced)

Directions:

• Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 10 to 15 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
• Meanwhile, in a blender or food processor, add the remaining oil, lime juice, cilantro, and salt and pepper to taste. Process until smooth and set aside.
• In the same cast-iron pan used to cook the steak, turn the heat to medium and add the bell pepper, onion, and tomatoes. Cook until charred in spots and softened, about three to five minutes and then remove and set aside.
• Divide the romaine onto plates and top with steak, onion mixture, and avocado. Add the cilantro dressing and enjoy!

Notes:

• Leftovers can be stored separately, with the salad stored separately from the dressing, in an airtight container for up to three days.
• If you don’t have cilantro, you can use parsley instead. Mushrooms can be added to the charred veggies for extra flavor.

Avocado & Steak Salad

Ingredients:

• 3 tbsp Extra Virgin Olive Oil (divided)
• 8 oz Flank Steak
• Sea Salt & Black Pepper (to taste)
• 8 leaves Romaine (chopped)
• 2 Tomatoes (quartered)
• 1/4 cup Red Onion (thinly sliced)
• 1 tbsp Lime Juice
• 1/2 tsp Dijon Mustard
• 1 Avocado (cubed)
• 1/4 cup Cilantro (roughly torn)

Directions:

• Heat a cast-iron skillet over medium-high heat. Add 1/3 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
• In a large bowl, add the romaine, tomato, and red onion.
• In a small bowl, combine the remaining olive oil, lime juice, and mustard. Season to taste with salt and pepper. Drizzle the dressing over the salad and toss to combine. Divide onto plates and top with the avocado and cilantro. Enjoy!

Notes:

• Leftovers can be stored separately, with the salad stored separately from the dressing, in an airtight container for up to three days.
• You can make it without steak by using chicken, bacon, tempeh, chickpeas, or lentils instead. One serving is approximately 1 1/2 cups of salad with 4 ounces (113 grams) of steak.

Sesame Chicken Chopped Salad

Ingredients:

• 1 tbsp Extra Virgin Olive Oil
• 1 lb Chicken Breast (cubed)
• 1 tbsp Chinese Five Spice
• Sea Salt & Black Pepper (to taste)
• 8 cups Coleslaw Mix (pre-sliced, from the bag)
• 2 Navel Orange (peeled and cubed)
• 4 stalks Green Onion (sliced)
• 1 cup Cilantro (chopped)
• 1/4 cup Sesame Seeds
• 1/4 cup Coconut Aminos
• 1/4 cup Sesame Oil
• 1 Garlic (clove, minced)
• 1 tbsp Ginger (peeled and grated)

Directions:

• Heat the olive oil in a skillet over medium heat. Toss the chicken with the Chinese Five Spice and sprinkle with salt and pepper. Transfer to the skillet and cook, stirring occasionally, for about 10 minutes or until the chicken is fully cooked.
• In a large bowl, combine the coleslaw mix, chopped oranges, green onion, and cilantro. Divide this mixture between bowls or containers. Top with cooked chicken and sesame seeds.
• In a mason jar, combine the coconut aminos, sesame oil, garlic, ginger, and a large pinch of salt and pepper. Shake well.
• Before serving, pour dressing over the salads and toss well. Enjoy!

Notes:

• Leftovers can be refrigerated in jars for up to three days.
• To make it vegan or vegetarian, use tofu or chickpeas instead of chicken.
• For more carbs, mix cooked quinoa or vermicelli noodles into the salad.
• If you don’t have coconut aminos, you can use tamari or soy sauce instead.

Thai Chopped Chicken Salad with Peanut Sauce

Ingredients:

• 8 oz Chicken Breast (skinless and boneless)
• 1/8 tsp Chili Powder
• 1/8 tsp Smoked Paprika
• 1/8 tsp Sea Salt
• 3 tbsp All Natural Peanut Butter
• 1 tbsp Tamari
• 1 tsp Raw Honey
• 1 tbsp Lime Juice
• 1 Garlic (clove, minced)
• 1 tsp Ginger (minced)
• 2 tbsp Water
• 3 cups Green Cabbage (chopped)
• 2 Carrots (shredded)
• 1/2 Red Bell Pepper
• 1/2 Mango (cubed)
• 3 tbsp Green Onion (chopped)

Directions:

• Add the chicken to a small bowl and season with chili powder, smoked paprika, and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly, and then shred with two forks.
• In a blender, add the peanut butter, tamari, honey, lime juice, garlic, ginger, and water. Blend until smooth and creamy.
• In a large bowl, add the cabbage, carrots, pepper, mango, and green onions. Add the shredded chicken to the bowl and toss with the dressing. Serve and enjoy!

Notes:

• Leftovers can be stored separately, with the salad stored separately from the dressing, in sealed containers in the refrigerator for up to three days.
• If you need a nut-free option, use sunflower seed butter instead of peanut butter.
• For extra flavor, add chili flakes to the sauce for heat, and consider toppings like chopped cilantro, crushed peanuts, and sesame seeds.
• To make it vegan, omit the chicken and use cooked tofu or chickpeas instead.

I hope you enjoy these delicious and protein-packed fall salad recipes! They are not only nutritious but also full of flavor and perfect for the autumn season. So, put on your chef’s hat and get ready to whip up some delightful fall salads that will satisfy your taste buds and keep you energized all season long. Happy cooking!

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