Warm Fall Salads Without Lettuce: 3 Cozy & Healthy Recipes
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As summer starts to wind down, I find myself naturally reaching for meals that feel a little more substantial. Crisp salads still have their place, but there’s something really satisfying about a bowl of warm roasted vegetables, hearty grains, lentils and creamy dressings.
These three recipes are perfect for that in-between season. They’re packed with vegetables and plant-based ingredients, but they’re also easy to customize with your favorite protein if you want to turn them into a more complete meal.
And you don't need lettuce to make a great salad.
Why Warm Salads Work So Well for Fall
You don't have to completely change the way you eat just because the season changes.
One of the easiest transitions from summer into fall is simply changing the temperature and texture of your meals. Instead of a bowl of cold greens, start with roasted vegetables. Instead of a cold grain salad, try quinoa or lentils while they're still warm.
You can keep the same basic formula: vegetables + protein + healthy fat + a flavorful dressing.
And that's what makes these recipes so flexible. They're a starting point, not a rulebook.
1. Warm Roasted Vegetable & Quinoa Salad with Hummus Dressing
8 servings
Ingredients
3 cups cooked quinoa
1 red bell pepper, diced
3 carrots, diced
1/2 head cauliflower, chopped
1 zucchini, cubed
1 red onion, diced
1 cup chickpeas, cooked
1/2 cup feta cheese
2 tbsp extra virgin olive oil
Sea salt and black pepper, to taste
Garlic powder, to taste
Parsley, for garnish
Hummus Dressing
1/2 cup hummus
2 tbsp lemon juice
1 tbsp water
2 tbsp extra virgin olive oil
Directions
Preheat the oven to 425°F.
Add the bell pepper, carrots, cauliflower, zucchini and red onion to a large baking sheet. Drizzle with olive oil and season with salt, pepper and garlic powder. Toss well.
Roast for about 30 minutes, tossing once halfway through, or until the vegetables are tender and lightly browned.
While the vegetables roast, prepare the quinoa according to package directions if you haven't already. Warm the chickpeas in a microwave-safe bowl for about one minute with a little olive oil, salt and pepper.
Add the roasted vegetables, chickpeas and quinoa to a large bowl. Add the feta.
In a small bowl, whisk together the hummus, lemon juice, water and olive oil until smooth. Add a little more water if needed to reach your preferred consistency.
Pour the dressing over the salad and toss well. Garnish with parsley and serve warm.
Nutrition per serving: 416 calories | 15g protein | 55g carbs | 16g fat
Make It a Higher-Protein Meal
Add grilled chicken, shrimp or salmon. You could also add extra chickpeas or edamame if you'd like to keep it plant-based.
Meal prep tip: Keep the dressing separate until you're ready to eat. The quinoa and roasted vegetables can be portioned into containers ahead of time and dressed just before serving.
2. Warm Charred Vegetable Bowl
3 servings
This is less of a traditional salad and more of a big bowl of beautifully charred vegetables—which is exactly what makes it so good for the transition into fall.
Ingredients
3 cups broccoli, cut into large chunks
1/2 head cauliflower, cut into large chunks
2 cups green beans
2 cups zucchini, cut into large chunks
2 cups asparagus, cut into 1-inch pieces
2 cups carrots, large diced
1 cup red bell pepper, large diced
2 tbsp extra virgin olive oil
Sea salt and black pepper, to taste
Directions
Preheat the broiler to high and position the oven rack about 2 to 4 inches from the broiler.
Wash and prepare all of the vegetables.
Arrange the vegetables in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss well.
Place the baking sheet under the broiler. For more char and crispness, leave the oven door slightly open while broiling. If you'd prefer softer vegetables, close the oven door.
Broil, checking and tossing the vegetables regularly, until they reach your desired level of tenderness and char.
Nutrition per serving: 461 calories | 12g protein | 34g carbs | 34g fat
Make It a Complete Meal
This bowl is basically a blank canvas. Add:
Grilled chicken
Grilled shrimp
Salmon
Steak
Crispy tofu
Chickpeas or lentils
You could also top it with a fried or poached egg for an easy meatless meal.
Make It Your Own
Change the vegetables based on what's in season. Brussels sprouts, mushrooms, butternut squash, sweet potatoes and eggplant would all work beautifully here.
A drizzle of tahini, hummus dressing, pesto or your favorite vinaigrette would also turn this into a completely different meal.
3. Warm Lentil & Broccoli Salad with Tahini Dressing
2 servings
This one might actually be my favorite for a fall transition because the lentils make it feel hearty and satisfying while the lemony tahini dressing keeps it fresh.
Ingredients
1 tbsp extra virgin olive oil
2 cups broccoli, cut into large florets
1 1/2 cups cooked green lentils
1 lemon, juiced and divided
2 tbsp fresh parsley, chopped
Sea salt and black pepper, to taste
Tahini Dressing
1 1/2 tbsp tahini
1 1/2 tbsp warm water
Remaining lemon juice
Sea salt and black pepper, to taste
Directions
Heat the olive oil in a large pan over medium heat.
Add the broccoli and cook for 10 to 12 minutes, stirring occasionally, until browned and tender.
Add the cooked lentils and continue cooking for about 5 minutes, until warmed through.
Remove from the heat and stir in half of the lemon juice, parsley, salt and pepper.
In a small bowl, whisk together the tahini, remaining lemon juice, warm water, salt and pepper. Add additional water, a little at a time, if needed to reach your desired consistency.
Divide the warm lentil and broccoli mixture between two bowls or plates. Drizzle with the tahini dressing and serve.
Make It a Higher-Protein Meal
Lentils already provide a nice plant-based protein base, but you can easily add grilled chicken, shrimp or salmon.
For a vegetarian option, try adding a boiled egg, extra lentils, edamame or a sprinkle of hemp hearts.
Easy Protein Add-Ins
If you're using one of these recipes as your main meal, try adding:
Chicken: grilled, roasted or leftover rotisserie chicken
Seafood: salmon, shrimp or tuna
Beef: grilled steak or lean sliced beef
Eggs: hard-boiled, poached or fried
Plant-based: chickpeas, lentils, edamame, tofu or tempeh
Seeds: hemp hearts, pumpkin seeds or chia seeds
Coach's Note: You don't have to make every meal exactly the same way. Start with the recipe, notice what sounds good and what keeps you satisfied, and make it work for you. A warm salad can be a side dish, a meal-prep lunch, or the base for an entirely different dinner the next day.
If you want a done-for-you plan, we’ve also created The Mind + Body Lab, but let’s dive into the free snack plate recipes first. ↓
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