This Crowd-Pleasing Fall Salad is the ideal recipe to make for parties, potlucks, and more! Gluten-free and vegetarian, it’s suitable for large groups. But most importantly, it’s packed with delicious flavor and texture that’ll please a crowd!
There’s few better feelings than bringing a dish to a potluck and having it be one of the most popular options. I made this Crowd-Pleasing Fall Salad for my brother-in-law’s wedding rehearsal dinner, and it was a huge hit! I’m close with my in-laws, so many of my husband’s siblings guessed my salad was a Well and Full special, of course. But many of the guests from my now-sister-in-law’s side of the family, who don’t know me very well, asked who made the salad because they loved it so much. It was very gratifying!!
I know this recipe has a lot of components, but together they really turn out such an impressive and delicious result. The feta makes this salad vegetarian, but it can easily be omitted (or swapped for plant-based feta) for vegan audiences! I know you’ll love it, enjoy!
For more delicious fall salads, try this Fig & Goat Cheese Salad, this Butternut Squash Tortellini Salad, or this Thanksgiving Salad!
Crowd-Pleasing Fall Salad
Ingredients
Roasted Chickpeas
- 2 15 oz Cans Chickpeas rinsed and drained, about 3 cups
- 1 1/2 Tbsp Olive Oil
- 3/4 Tsp Salt
- 1 Tsp Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Fresh-Cracked Black Pepper
Roasted Baby Cauliflower
- 4 Cups Baby Cauliflower Florets about 12 oz
- 1 1/2 Tbsp Olive Oil
- 1/2 Tsp Salt
- Fresh-Cracked Black Pepper to taste
The Salad
- 3/4 Lb Mixed Salad Greens about 12 cups
- 1 1/2 Cups Shredded Carrots
- 1/2 Red Onion thinly sliced, about 3/4 cup
- 1 Cup Crumbled Feta about one 4 oz package
- 1/2 Cup Roasted Salted Sunflower Seeds
The Vinaigrette (Will Make More Than You Need)
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Red Wine Vinegar
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 1 Garlic Clove grated
- 1 Tsp Salt
- Fresh-Cracked Black Pepper to taste
Instructions
- To begin, preheat your oven to 425 degrees F.
- Prep your chickpeas by rinsing and draining them. Pat them dry with a clean towel or paper towel until they're as dry as possible, discarding any loose skins. Toss the chickpeas with the olive oil, salt, and spices, and add to a baking sheet, spreading them out as evenly as possible. Set aside.
- Prep your cauliflower florets by cutting them into bite-sized pieces. Toss the florets with the olive oil, salt, and pepper, and add to a separate baking sheet (don't add them to the chickpeas).
- Once the oven is at temperature, add both baking sheets. Roast the cauliflower for 22-25 minutes, or until just starting to brown at the edges, then remove from the oven and set aside. At the time you take the cauliflower out, mix the chickpeas around on their baking sheet, then return them to the oven for an additional 10-12 minutes. When done, remove them from the oven and let them cool slightly before adding to the salad.
- While the cauliflower and chickpeas are roasting, assemble the remaining ingredients of the salad – thinly slice your red onions (see notes), crumble your feta, etc.
- Make the vinaigrette by whisking together all of the ingredients until combined. Taste, and adjust seasonings to your preference.
- Right before serving the salad, assemble all of the ingredients together in a large serving bowl. The vinaigrette recipe makes more than is needed for the salad – start by dressing the salad with half of the vinaigrette, and go from there. Alternative, serve the vinaigrette on the side.
- Serve and enjoy!
Notes
- This salad will serve 16-20 as a side dish.
- This salad is best when assembled right before serving, to keep the lettuce from wilting.
- If you’d like to take some of the bite out of the raw red onions, you can soak them in a bowl of ice water for about 10 minutes. Just be sure to dry them completely before adding to the salad!
Nutrition
Crowd-Pleasing Fall Salad FAQs
Can I make this salad ahead of time?
If making this salad more than a few hours ahead of time, I recommend storing all of the individual components separately so as to not wilt the greens. Then, you can assemble everything before serving.
How long will this salad keep?
The individual components will store in the fridge for up to two days. The composed salad will keep for about a day, but is best when assembled right before serving!
What to put in salad for a crowd?
To make a crowd-pleasing salad (aka a salad that lots of people will like), try to include delicious flavors and textures without going too crazy on components. Things like roasted vegetables and chickpeas add protein and texture without veering into “experimental” territory. And classic additions like carrots, feta, and sunflower seeds are sure to be a success!
What are common mistakes to avoid when making a salad for a crowd?
DON’T mix everything together too early, especially if you’re using tender greens! Warm or heavy ingredients can wilt tender salad greens like mesclun, arugula, etc. Also, don’t dress the salad until right before serving for the same reason!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
Leave a Reply