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

Scale

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.