Fall Salad with Romaine, Red Cabbage, Almonds & Beamster Cheese – Fresh & Flavorful
you’ll fall for this fall salad
This Fall Salad recipe is the perfect balance of crisp, hearty vegetables, creamy cheese, and zesty homemade dressing. Packed with romaine lettuce, red cabbage, almonds, green onion, and Beamster cheese, this salad delivers both crunch and richness. The simple lemon-olive oil dressing with Italiano spice blend, garlic powder, and salt ties everything together beautifully.
Not only is this salad colorful and nutritious, but it’s also quick to prepare, high in protein, and versatile enough to serve as a side dish or a main course. It’s the ultimate healthy salad recipe for weeknight dinners, family meals, or meal prep.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time:10 minutes
Servings: 1–2
Calories: 310
Protein: 9g
Why You’ll Love This Recipe
· Fresh greens, heart-healthy almonds, and protein-rich Beamster cheese.
· Naturally gluten-free and vegetarian (omit cheese for vegan version)
· Perfect for fall with cabbage, lemon, and hearty greens.
· Ready in 10 minutes – no cooking required
· Ideal for meal prep salad bowls or sides
· Flexible recipe – easy to customize with proteins or extras
Ingredients
· 1 head romaine lettuce, chopped
· ½ cup red cabbage, shredded
· 1 cup green onion, thinly sliced
· ¼ cup almonds, roughly chopped
· ½ cup Beamster cheese
· 1 lemon
· 2 teaspoons salt
· 1 teaspoon garlic powder
· 1.5 tablespoons Italiano spice blend
· ¼ cup olive oil
· 3 tablespoons lemon juice
Instructions
1. Chop the romaine lettuce. Place in a large mixing bowl.
2. Roast chopped almonds on a skillet.
3. Add chopped cabbage, green onion, cheese, salt, garlic powder and Italiano spice blend to mixing bowl.
4. Then add olive oil and lemon juice.
5. Mix well.
6. Add roasted almonds and mix again.
7. Serve immediately or store components separately for meal prep.
Nutritional Breakdown
· Calories: 310
· Protein: 9g
· Fiber: 4g
Variations & Substitutions
· Swap Beamster for parmesan, feta, or goat cheese.
· Try walnuts, pecans, or cashews instead of almonds.
· Add grilled chicken, salmon, or chickpeas for a complete meal.
· Add diced mango or strawberries for extra sweetness.
· Replace Italiano spice blend with za’atar or Cajun seasoning.
Storage & Make-Ahead Tips
• Store dressing and greens separately to maintain freshness.
• Best consumed within 2 days.
• Keep dressing refrigerated for up to 5 days; shake before using.
Frequently Asked Questions
Q: Can I make this salad vegan?
A: Yes, just omit the feta or use a vegan cheese alternative.
Q: How can I make this salad higher in protein?
A: Add grilled chicken, tofu, shrimp, or salmon.
Q: What makes this a fall salad?
A: The combination of hearty greens, cabbage, nuts, and rich cheese creates flavors perfect for fall.
Final Thoughts
This Fall Salad with romaine, red cabbage, almonds, and Beamster cheese is everything you want in a fresh, seasonal salad: crunchy, creamy, flavorful, and nourishing. The lemony olive oil dressing with Italian seasoning ties it all together, making it a recipe you’ll want on repeat this season.
Perfect as a light lunch, hearty side, or meal prep staple, this salad is versatile, easy, and packed with nutrients. Make it once, and it may just become your new favorite healthy salad recipe for fall.
Tried this recipe? Let us know what you think leave a comment below—what twists did you make?
“Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.”
