Embrace the flavors of fall with this delicious harvest-inspired salad! Loaded with seasonal favorites like roasted sweet potatoes, crisp apples, toasted pecans, and tangy goat cheese, this salad captures everything we love about autumn in one bowl. Topped with a sweet yet tangy maple balsamic dressing, each bite is bursting with a balanced mix of flavors and textures that make this salad both satisfying and nourishing.
Perfect as a side dish for fall gatherings or as a light main course, this salad celebrates the vibrant colors and tastes of the season. Whether you’re looking to incorporate more wholesome ingredients into your meals or want a fresh twist for your autumn table, this recipe will be a delightful addition to your fall repertoire.
Why You’ll Love This Recipe:
- Packed with Fall Flavors: Apples, sweet potatoes, and pecans bring all the best flavors of autumn together in one dish.
- Easy to Prepare: With just a few simple steps and minimal prep time, this salad is an easy addition to any meal.
- Nutritious and Wholesome: Loaded with fiber, vitamins, and healthy fats, this salad is as nutritious as it is delicious.
- Versatile: This salad works well as a side dish, a light lunch, or even as a holiday table centerpiece.
Ingredients You’ll Need:
For the Salad:
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups mixed salad greens (such as arugula, spinach, and baby kale)
- 1 medium apple, thinly sliced (Honeycrisp or Gala works well)
- ½ cup toasted pecans
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese (optional or substitute with feta for a sharper taste)
- ¼ cup pomegranate seeds (optional for added color and flavor)
For the Maple Balsamic Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How to Make This Fall Salad
Step-by-Step Instructions:
- Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potato in olive oil, season with a pinch of salt and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until the potatoes are tender and lightly caramelized around the edges. Allow the sweet potatoes to cool slightly before adding them to the salad. - Prepare the Dressing
While the sweet potatoes are roasting, prepare the maple balsamic dressing. In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard until well combined. Season with salt and pepper to taste. Set aside. - Assemble the Salad
In a large serving bowl, add the mixed salad greens. Top with apple slices, toasted pecans, dried cranberries, and crumbled goat cheese (if using). Add the roasted sweet potatoes and gently toss to combine all ingredients. - Dress the Salad
Just before serving, drizzle the maple balsamic dressing over the salad. Toss gently to ensure everything is evenly coated. Garnish with pomegranate seeds for an extra pop of color and flavor if desired. - Serve and Enjoy
Serve immediately as a fresh and colorful side dish, or enjoy it as a light main course. This salad is perfect for any autumn meal or gathering!
Helpful Tips
- Roast Sweet Potatoes Ahead: You can roast the sweet potatoes ahead of time and store them in the fridge. Reheat slightly or add them cold to the salad for easy meal prep.
- Make the Dressing in Advance: The maple balsamic dressing can be made up to three days in advance. Keep it in the fridge and give it a quick whisk or shake before using.
- Try Different Nuts: Swap pecans for walnuts or almonds for a different crunch. Toasting the nuts beforehand enhances their flavor.
- Add Extra Protein: For a heartier meal, top this salad with grilled chicken, chickpeas, or even quinoa for added protein.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting and Assembly
- Cuisine: American-Inspired Fall
- Diet: Vegetarian, Gluten-Free
Notes
- Salad Greens Choice: Feel free to use any mix of greens you enjoy. Baby arugula, spinach, and kale provide a balanced mix of flavors, from peppery to mild.
- Dairy-Free Option: Skip the goat cheese or use a dairy-free cheese alternative if needed.
- Storage Tips: If you plan to save leftovers, store the salad and dressing separately to keep the greens fresh.
Nutritional Information (per serving):
- Calories: 280-320 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 20g
- Fiber: 5g
- Sugar: 10g
Frequently Asked Questions
Can I make this salad vegan?
Yes, simply skip the goat cheese or use a plant-based cheese alternative. The dressing is already vegan as long as you use pure maple syrup.
What’s the best type of apple to use?
Choose a crisp, sweet variety such as Honeycrisp, Gala, or Fuji for the best flavor contrast. These types hold their shape and add a nice crunch to the salad.
Can I use a different dressing?
Certainly! This salad also pairs well with a simple lemon vinaigrette or an apple cider vinegar dressing for a different flavor profile.
Storage Instructions
If you have leftover salad, store it in an airtight container without the dressing to keep the greens crisp. Store the dressing separately in the fridge for up to 3 days. When ready to eat, toss the salad with the dressing just before serving.
Related Recipes
If you loved this fall-inspired salad, here are more recipes to try:
Conclusion
This harvest-inspired fall salad is a delightful celebration of the season’s best flavors. With its mix of textures, bright colors, and nourishing ingredients, it’s sure to become a staple for your autumn meals. Perfect as a light, healthy dish on a busy weekday or as a beautiful side for a special gathering, this salad brings warmth and freshness to any occasion. Happy fall cooking!
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Harvest-Inspired Fall Salad Recipe with Maple Balsamic Dressing
Description
Embrace the flavors of fall with this delicious harvest-inspired salad! Loaded with seasonal favorites like roasted sweet potatoes, crisp apples, toasted pecans, and tangy goat cheese, this salad captures everything we love about autumn in one bowl. Topped with a sweet yet tangy maple balsamic dressing, each bite is bursting with a balanced mix of flavors and textures that make this salad both satisfying and nourishing.
Perfect as a side dish for fall gatherings or as a light main course, this salad celebrates the vibrant colors and tastes of the season. Whether you’re looking to incorporate more wholesome ingredients into your meals or want a fresh twist for your autumn table, this recipe will be a delightful addition to your fall repertoire.
Ingredients
For the Salad:
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups mixed salad greens (such as arugula, spinach, and baby kale)
- 1 medium apple, thinly sliced (Honeycrisp or Gala works well)
- ½ cup toasted pecans
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese (optional or substitute with feta for a sharper taste)
- ¼ cup pomegranate seeds (optional for added color and flavor)
For the Maple Balsamic Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potato in olive oil, season with a pinch of salt and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until the potatoes are tender and lightly caramelized around the edges. Allow the sweet potatoes to cool slightly before adding them to the salad. - Prepare the Dressing
While the sweet potatoes are roasting, prepare the maple balsamic dressing. In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard until well combined. Season with salt and pepper to taste. Set aside. - Assemble the Salad
In a large serving bowl, add the mixed salad greens. Top with apple slices, toasted pecans, dried cranberries, and crumbled goat cheese (if using). Add the roasted sweet potatoes and gently toss to combine all ingredients. - Dress the Salad
Just before serving, drizzle the maple balsamic dressing over the salad. Toss gently to ensure everything is evenly coated. Garnish with pomegranate seeds for an extra pop of color and flavor if desired. - Serve and Enjoy
Serve immediately as a fresh and colorful side dish, or enjoy it as a light main course. This salad is perfect for any autumn meal or gathering!
Notes
- Salad Greens Choice: Feel free to use any mix of greens you enjoy. Baby arugula, spinach, and kale provide a balanced mix of flavors, from peppery to mild.
- Dairy-Free Option: Skip the goat cheese or use a dairy-free cheese alternative if needed.
- Storage Tips: If you plan to save leftovers, store the salad and dressing separately to keep the greens fresh.