Fall Salad Recipes That Celebrate the Season’s Best Harvest
Fall salad recipes bring the warm, comforting flavors of autumn straight to your table. This guide dives into creating a stunning Fall Harvest Salad that perfectly captures the essence of the season. We’ll explore how to combine crisp textures, sweet and savory notes, and a tangy dressing for a dish that’s both nourishing and unforgettable. Whether you need healthy fall recipes for a weeknight dinner or impressive Thanksgiving salad recipes for a crowd, this versatile option checks every box. Let’s celebrate the joy of autumn cooking together.
Fall Harvest Salad
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and browned. Let cool slightly.
- In a small jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper. Shake well until emulsified.
- In a dry skillet over medium heat, toast pecans for 3–5 minutes, stirring often until fragrant. Remove from heat to cool.
- In a large bowl, combine greens, sliced apples, cranberries, red onion, and roasted sweet potatoes. Add most of the dressing and toss gently.
- Top with toasted pecans and crumbled goat cheese. Drizzle with remaining dressing and serve immediately.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Autumn Salad
You will adore this salad because it delivers incredible flavor with minimal effort. First, it celebrates the best of the season’s bounty. We use roasted sweet potatoes for a caramelized sweetness, crisp apples for a fresh crunch, and toasted pecans for a rich, buttery depth. This combination creates a symphony of textures and tastes that feels both special and wholesome. Secondly, this dish is incredibly versatile. It works beautifully as a standalone meal for a light fall dinner or as a spectacular side dish for your holiday table.
Furthermore, this salad is a fantastic make-ahead option. You can prep the components in advance, making it one of the most stress-free fall salads for a crowd. Simply assemble everything just before serving to keep the greens perfectly crisp. For more inspiration on feeding a group, explore our favorite fall dinner ideas that are sure to please everyone. Ultimately, this recipe proves that healthy fall recipes can be the most delicious part of your day.
Ingredients for Your Fall Harvest Salad
This recipe uses simple, fresh ingredients that come together to create a truly memorable dish. Here’s what you’ll need:
- For the Salad: 1 large sweet potato (peeled and cubed), 5 oz mixed greens or baby kale, 1 crisp apple (thinly sliced), 1/2 cup dried cranberries, 1/2 cup pecans (toasted), 1/4 cup red onion (thinly sliced), and 4 oz crumbled goat cheese or feta.
- For the Maple Dijon Dressing: 1/4 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, 1 small clove garlic (minced), and salt and black pepper to taste.
How to Make This Perfect Fall Kale Salad
Creating this autumn masterpiece is straightforward. Just follow these simple steps for a guaranteed crowd-pleaser.
- Step 1: Roast the Sweet Potato. Begin by preheating your oven to 400°F (200°C). Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. Let them cool slightly.
- Step 2: Prepare the Dressing. Meanwhile, make the dressing by combining all ingredients—olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper—in a small jar with a lid. Shake vigorously until the dressing is well emulsified and smooth.
- Step 3: Toast the Pecans. Place the pecans in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until they become fragrant. Be careful not to burn them. Set them aside to cool.
- Step 4: Assemble the Salad. In a large bowl, combine the mixed greens, sliced apple, dried cranberries, red onion, and cooled sweet potatoes. Drizzle with most of the dressing and toss gently to coat. Top with the toasted pecans and crumbled goat cheese. Add a final drizzle of dressing and serve immediately.
Storage & Reheating Tips
To keep your salad fresh, store the components separately. Place the dressed greens in an airtight container in the refrigerator; they will stay good for about a day. Conversely, keep the roasted sweet potatoes, nuts, and cheese in their own containers. The sweet potatoes will last for up to 3 days. If you have a leftover fall pasta salad, the sturdier ingredients often hold up better for next-day lunches. For best results, assemble individual portions just
