Savor the flavors of the cool fall season with a fall salad bowl! Try out our aromatic, autumnal salad bowl below or try your hand at making your own masterpiece with this list of optional fall-favorite ingredients.

Prep Time

15 Minutes

Cook Time

35 Minutes





  • Arugula
  • Kale
  • Spinach
  • Brussels sprouts
  • Broccoli
  • Asparagus


  • Roasted chickpeas
  • Lentils
  • Chicken
  • Pork
  • Bacon
  • Ground beef

Grains & Nuts

  • Quinoa
  • Rice
  • Toasted almonds
  • Pecans
  • Walnuts
  • Toasted pumpkin seeds


  • Carrots
  • Red onions
  • Sweet potatoes
  • Beats
  • Cauliflower
  • Garlic


  • Pomegranates
  • Dried cranberries
  • Apples
  • Pears
  • Roasted squash
  • Roasted pumpkins
  • Vegetables



  • White mushrooms, sliced
  • Black olives, sliced
  • Croutons
  • Wonton strips
  • Santa Fe tortialla strips
  • Pecans
  • Sunflower seeds, shelled
  • Bacon bits


Build-your-own seasonal fall salad using the ingredients above! We recommend picking one to two items from each category and one dressing or sauce to tie them all together. Here’s an example fall salad using this method:


  • 1lb asparagus, whole
  • 1lb brussels sprouts, cut in halves
  • 2 gala apples, thinly sliced
  • white rice (steamed)
  • 1 lb impossible meat
  • Walnuts, diced
  • Feta, crumbled
  • Bacon, diced
  • 4 cloves garlic, roughly diced
  • An 8 oz bottle of Elda’s Kitchen Ginger Teriyaki sauce

Cook your rice and bacon to package specifications. 

Next, preheat your oven to 450 degrees Fahrenheit. While preheating, lay out 1lb asparagus (whole) and 1lb brussels sprouts (cut in halves) on a large baking sheet (or use 2 medium sheets if need be). Cut a medium sweet potato into chunks and add to the pan. Thinly slice 2 Gala apples and spread them evenly across the pan.  Next, roughly dice 4 cloves of garlic and scatter throughout. Pour 4 tablespoons of olive oil over the whole pan and top with 2 tablespoons of rosemary. Bake for 30 – 40 mins until the veggies are cooked through.

While the veggies are cooking, it’s time to cook up your meat or meat substitute. We used Impossible meat for this recipe. Cook in a medium pan over medium high heat. Once the meat has started to brown, add ½ bottle of Elda’s Kitchen Ginger Teriyaki sauce and stir to coat.  Cook until sauce thickens and adheres to the meat. Ensure meat is cooked through, then remove from heat. 

Time to build your bowl! Add ¼ cup of cooked rice, then your sheet pan veggie medley, and finally add your meat. Top with your diced walnuts, bacon, feta cheese crumbles and a drizzle of Ginger Teriyaki and enjoy!