Fresh, colourful, and packed with seasonal ingredients, this harvest fall salad brings together roasted sweet potatoes, crisp apples, dried cranberries, toasted pecans, goat cheese, and mixed greens with a homemade maple Dijon vinaigrette.
It’s hearty enough for a light lunch but also works perfectly as a seasonal side for Thanksgiving, holiday dinners, or weeknight meals.
Easy Harvest Fall Salad
This salad combines warm roasted vegetables with crisp, fresh ingredients for a mix of sweet, savory, creamy, and crunchy textures in every bite.
Ingredients
For the Salad:
- 6 cups mixed greens or baby spinach
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 Honeycrisp or Gala apple, thinly sliced
- ½ cup dried cranberries
- ½ cup pecans
- ½ cup crumbled goat cheese or feta
- ¼ small red onion, thinly sliced
- ½ cup roasted pumpkin seeds, optional
For the Maple Dijon Vinaigrette:
- ⅓ cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 small garlic clove, finely minced
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
1. Roast the Sweet Potato
Preheat your oven to 425°F (220°C).
Place the cubed sweet potato on a baking sheet and drizzle with olive oil. Season with salt and black pepper, then toss until evenly coated.
Spread into a single layer and roast for 25–30 minutes, flipping halfway through, until tender and caramelized around the edges.
Allow the sweet potato to cool slightly before adding it to the salad.
2. Toast the Pecans
Add the pecans to a dry skillet over medium-low heat.
Toast for approximately 3–5 minutes, stirring frequently, until fragrant and lightly golden.
Remove from the heat and allow them to cool before roughly chopping.
3. Make the Maple Dijon Vinaigrette
In a small bowl, combine the apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and black pepper.
Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
Taste and adjust the sweetness or acidity as needed.
4. Prepare the Fresh Ingredients
Thinly slice the apple and red onion.
If you're preparing the salad ahead of time, toss the apple slices with a small amount of lemon juice to help prevent browning.
5. Assemble the Salad
Add the mixed greens to a large serving bowl.
Top with the roasted sweet potato, apple slices, dried cranberries, red onion, toasted pecans, goat cheese, and optional pumpkin seeds.
6. Dress the Salad
Drizzle the maple Dijon vinaigrette over the salad just before serving.
Start with a small amount and gently toss. Add additional dressing as needed.
7. Serve
Finish with freshly cracked black pepper and additional goat cheese, pecans, or pumpkin seeds if desired.
Serve immediately while the greens are crisp.
Why This Recipe Works
A great fall salad needs plenty of contrasting textures and flavors. Roasted sweet potato adds warmth and natural sweetness, while fresh apple provides a crisp, refreshing bite.
Dried cranberries and maple syrup bring additional sweetness, goat cheese adds creaminess and tang, and toasted pecans provide crunch. The apple cider vinegar and Dijon mustard in the dressing add enough acidity to balance the richer seasonal ingredients.
Tips for the Best Fall Salad
- Roast the sweet potatoes until caramelized for more flavor and better texture.
- Use a crisp apple variety such as Honeycrisp, Gala, or Granny Smith.
- Toast the pecans to bring out their nutty flavor.
- Let the sweet potatoes cool slightly before adding them to the greens.
- Add grilled chicken to turn the salad into a complete meal.
- Try roasted butternut squash instead of sweet potato for another seasonal variation.
- Dress immediately before serving to prevent the greens from becoming soggy.
- Keep the dressing separate if preparing the salad ahead of time.
Explore our selection of high-quality baking sheets to evenly roast sweet potatoes, squash, nuts, and other seasonal ingredients for fresh and flavorful homemade fall salads.
