As the darkness begins to fall earlier each day and the night of Samhain draws near, witches and nature connected souls begin setting their festive tables. Among the many samhain recipes, it’s not just soups and baked treats that shine these grounding, seasonal, yet magically charged salads are here to nourish both body and spirit.
They’re perfect for autumn dinners, cozy gatherings with friends or even a ceremonial moment in your witchy kitchen.
So here it is 10 divine Samhain salad recipes to elevate your festive menu to a whole new level of enchantment.
Ingredients (serves 4):
400 g (about 3 cups) diced pumpkin or butternut squash
150 g (about 1 cup) crumbled feta cheese
100 g (about 3 cups) arugula or baby spinach
30 g (1/4 cup) toasted pumpkin seeds
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Preparation:
Roast the diced pumpkin in the oven at 200°C (400°F) for 25-30 minutes until tender and slightly caramelized. Let cool slightly. In a large bowl, toss the pumpkin with olive oil, balsamic vinegar, salt and pepper. Add the arugula, crumbled feta, and toasted pumpkin seeds. Gently mix everything together.
Serving suggestion:
Serve this salad slightly warm or at room temperature as a starter or side dish to your autumn feast.
Ingredients (serves 4):
2 medium apples (about 2 cups sliced)
80 g (about 1 cup) chopped walnuts
150 g (about 4 cups) mixed greens or baby spinach
3 tbsp maple syrup
2 tbsp lemon juice
3 tbsp olive oil
Salt and pepper to taste
Preparation:
In a small bowl, whisk together maple syrup, lemon juice, olive oil, salt and pepper to make the dressing. In a large bowl, combine the greens, sliced apples, and walnuts. Drizzle with dressing and toss gently to coat.
Serving suggestion:
This fresh, sweet salad pairs beautifully with roasted meats or can be enjoyed on its own as a light lunch.
Ingredients (serves 4):
400 g (about 3 cups) cooked beetroot, diced or sliced
150 g (about 1 cup) crumbled goat cheese
100 g (about 3 cups) arugula or baby spinach
2 tbsp toasted walnuts or pecans
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Preparation:
Combine cooked beetroot, arugula and toasted nuts in a salad bowl. Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss gently. Sprinkle crumbled goat cheese on top.
Serving suggestion:
Serve chilled or at room temperature. This salad makes a colorful and elegant starter or side dish.
Ingredients (serves 4):
200 g (1 cup) cooked green or brown lentils
100 g (about 2/3 cup) pomegranate seeds
1 medium red bell pepper, diced (about 1 cup)
1 medium red onion, finely chopped (about 1/2 cup)
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste
Fresh parsley for garnish
Preparation:
In a large bowl, combine cooked lentils, pomegranate seeds, diced red pepper and chopped onion. In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Pour dressing over the salad and toss well. Garnish with chopped fresh parsley.
Serving suggestion:
This vibrant and hearty salad is perfect as a side or a light main course and adds a festive touch to your Samhain table.
Ingredients (serves 4):
4 ripe plums (about 400 g / 2 cups), halved and pitted
1 tbsp olive oil (for roasting)
100 g (about 3 cups) fresh spinach
50 g (about 1/3 cup) crumbled blue cheese or feta
2 tbsp toasted sunflower seeds or walnuts
2 tbsp balsamic glaze or vinegar
Salt and pepper to taste
Preparation:
Preheat oven to 200°C (400°F). Toss plum halves with olive oil and roast cut side up for 15–20 minutes until tender and slightly caramelized. Let cool. In a bowl, mix spinach, roasted plums, cheese and seeds. Drizzle with balsamic glaze, season, and gently toss.
Serving suggestion:
Serve slightly warm for a comforting fall salad. Beautiful as a starter for a Samhain gathering or alongside roast meats.
Ingredients (serves 4):
2 medium oranges (peeled and sliced)
300 g (about 2 cups) cooked beetroot, sliced
100 g (about 3 cups) baby arugula or mixed greens
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp honey or maple syrup
Salt and pepper to taste
Optional: 2 tbsp crumbled goat cheese or chopped pistachios
Preparation:
Whisk olive oil, vinegar, honey, salt, and pepper to make the dressing. Layer beet slices, orange rounds and greens on a platter or bowl. Drizzle with dressing and top with goat cheese or nuts if desired.
Serving suggestion:
This visually striking salad brings a sweet-earthy balance to any Samhain table and pairs beautifully with nut loaves or roasted vegetables.
Ingredients (serves 4):
300 g (about 3 cups) mixed mushrooms (like cremini, portobello, or oyster), thickly sliced
2 tbsp olive oil (for grilling)
1 tbsp soy sauce or tamari
1 tsp fresh thyme or rosemary
100 g (about 3 cups) mixed greens
2 tbsp toasted pine nuts or pumpkin seeds
Salt and black pepper to taste
Preparation:
Toss mushrooms with olive oil, soy sauce and herbs. Grill on a grill pan or roast in the oven at 200°C (400°F) for 10–15 minutes until golden. Combine with fresh greens and top with toasted seeds.
Serving suggestion:
Serve warm with crusty bread. It’s a deeply earthy salad, ideal for a Samhain dinner under the full moon.
Ingredients (serves 4):
150 g (3/4 cup) quinoa, cooked
300 g (2 cups) roasted pumpkin or butternut squash
1 red bell pepper, diced
1 small zucchini, diced
100 g (about 3 cups) spinach or kale
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Preparation:
Cook quinoa according to package instructions. Roast pumpkin and vegetables in olive oil at 200°C (400°F) for 20–25 minutes. Whisk together vinegar, mustard, salt and pepper for dressing. In a large bowl, combine all ingredients and mix with dressing.
Serving suggestion:
A hearty, nourishing bowl that works well as a main dish. Serve warm or at room temperature with a sprinkle of hemp seeds or nutritional yeast.
Ingredients (serves 4):
400 g (about 4 cups) shredded red cabbage
1 large apple (about 150 g), thinly sliced
1 tbsp apple cider vinegar
1 tbsp olive oil or butter
1 tsp maple syrup or brown sugar
Salt and pepper to taste
Optional: a pinch of ground cloves or cinnamon
Preparation:
In a large pan, heat oil or butter and sauté cabbage for 2–3 minutes. Add apples, vinegar, maple syrup, salt and spices. Cover and steam over low heat for 10–15 minutes until tender but still vibrant.
Serving suggestion:
Serve warm as a side dish. Perfect with roast root vegetables or grain dishes during your Samhain feast.
Ingredients (serves 4):
2 medium sweet potatoes (about 400 g), peeled and cubed
100 g (about 3 cups) baby spinach
50 g (1/3 cup) crumbled feta or goat cheese
2 tbsp olive oil (for roasting)
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
Salt and pepper to taste
Preparation:
Roast cubed sweet potatoes in olive oil at 200°C (400°F) for 25–30 minutes until golden. Let cool slightly. In a bowl, mix spinach, roasted sweet potato, cheese and dressing made from balsamic and honey.
Serving suggestion:
This sweet-savory salad is grounding and rich, ideal for anchoring the energies of the witchy new year.
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