If you’re looking to embrace the flavors of autumn in a vibrant, fresh, and satisfying way, this Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe is an absolute must-try. It combines tender roasted vegetables, crisp apples, and the jewel-like burst of pomegranate seeds, all tossed together with a tangy and slightly sweet dressing that perfectly balances each bite. This salad feels like a warm hug on a crisp fall day, packed with texture, color, and seasonal goodness that will brighten up any meal.
Ingredients You’ll Need
Each ingredient in this salad plays an essential role in delivering the earthy, sweet, and tart flavors that make this dish unforgettable. The combination is simple yet carefully curated to offer a variety of textures and colors that celebrate fall’s bounty.
- Mixed greens: Use arugula, spinach, or baby kale for a fresh, leafy base that’s peppery and mild.
- Roasted sweet potatoes: Cubed and caramelized, these add natural sweetness and a soft texture.
- Roasted Brussels sprouts: Halved for roasting, they bring a crispy, nutty flavor that contrasts beautifully with the sweet potatoes.
- Pomegranate seeds: These ruby gems offer a juicy pop and tartness that brighten up the salad.
- Candied pecans or walnuts: Sweet and crunchy, they add an irresistible crunch and depth.
- Goat cheese or feta (optional): Adds a creamy tanginess that complements the sweetness and adds richness.
- Apple (Honeycrisp or Gala): Thin slices provide crispness and a juicy, sweet flavor.
- Red onion: Thinly sliced for a subtle sharp bite to balance the flavors.
- Dried cranberries: Sweet-tart bursts that pair perfectly with other fruits.
- Olive oil: The foundation of the dressing, adding smoothness and richness.
- Apple cider vinegar: Adds acidity and brightness to the dressing.
- Dijon mustard: Gives the dressing a slight tang and helps emulsify it.
- Maple syrup (optional): Adds a hint of natural sweetness to the dressing.
- Salt and pepper: Essential to season and enhance all the flavors.
How to Make Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Peel and cube one medium sweet potato, then trim and halve your Brussels sprouts. Toss them with a bit of olive oil, salt, and pepper, then spread them out evenly on a baking sheet. Roast for about 20-25 minutes until they’re tender and caramelized on the edges. Roasting brings out their natural sweetness and adds a lovely depth of flavor that builds the base of this salad.
Step 2: Slice the Fresh Ingredients
While the veggies roast, thinly slice your apple and red onion. The crisp apple slices add a juicy sweetness and crunch, while the red onion slices provide a mild pungency that balances the salad. Make sure your slices are thin enough to blend seamlessly without overpowering the other ingredients.
Step 3: Whip Up the Dressing
In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 teaspoon of maple syrup if using. Whisk vigorously until the mixture is smooth and well emulsified. Taste and adjust salt and pepper as needed. This dressing is the glue that holds the Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe together, bringing brightness and a touch of sweetness.
Step 4: Assemble the Salad
In a large bowl, add your mixed greens, roasted sweet potatoes, roasted Brussels sprouts, sliced apple, red onion, pomegranate seeds, dried cranberries, and candied nuts. If you love creamy textures, sprinkle on the goat cheese or feta at this stage. Drizzle the dressing over the salad and gently toss to evenly coat everything. The different ingredients will mingle beautifully, creating a balance of flavors and textures with every forkful.
How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe
Garnishes
For an extra special touch, garnish your salad with a sprinkle of chopped fresh herbs like parsley or thyme. Additional pomegranate seeds on top not only enhance the presentation but add a refreshing pop of tartness. A dusting of cracked black pepper just before serving can elevate the flavors even further.
Side Dishes
This salad makes a fantastic centerpiece or side dish. Pair it with roasted chicken, grilled salmon, or a hearty grain bowl to round out your meal. If you want a comforting contrast, warm artisanal bread or a creamy soup beautifully complements the freshness and texture of the salad.
Creative Ways to Present
For a festive gathering, serve this Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe in individual mason jars or colorful bowls to showcase its colorful layers. A rustic wooden board with small bowls of each component, including nuts and cheese, lets guests build their own salad and appreciate the vibrant fall ingredients.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad separately from the dressing in an airtight container in the refrigerator for up to two days. To prevent sogginess, keep the roasted vegetables and greens apart wherever possible before tossing again just prior to serving.
Freezing
While the roasted sweet potatoes and Brussels sprouts freeze well, it’s best not to freeze the mixed greens, apples, or pomegranate seeds as their texture changes. Freeze only the roasted veggies in a freezer-safe container for up to 3 months, then thaw and use them freshly tossed with other ingredients.
Reheating
To reheat roasted sweet potatoes and Brussels sprouts, warm them gently in a skillet over medium heat or in the oven to maintain their crispness. Avoid microwaving if you want to keep their texture intact. Then, toss with fresh greens and all remaining salad ingredients for a delightfully fresh meal.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or feta, or substitute with a plant-based cheese alternative. The combination of roasted vegetables, nuts, and fruit still provides plenty of flavor and texture to keep it exciting.
What types of apples work best in this Fall Harvest Salad?
Honeycrisp, Gala, Fuji, or Pink Lady apples are perfect because they offer a crisp, sweet flavor that complements the roasted veggies and tart pomegranate seeds without overpowering the salad.
Can I use raw Brussels sprouts instead of roasted?
While you can slice raw Brussels sprouts thinly to add crunch, roasting them mellows their bitterness and adds a wonderful caramelized flavor that elevates the salad experience. So roasting is highly recommended here.
Is there a way to make the dressing less tangy?
You can reduce the apple cider vinegar slightly and increase the maple syrup or add a small amount of honey. Adjusting these to your personal preference ensures a perfectly balanced dressing.
Can this salad be served warm?
Yes! You can serve the roasted sweet potatoes and Brussels sprouts warm and toss quickly with the other fresh ingredients for a cozy, hearty version of this Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe.
Final Thoughts
This Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe is a celebration of the season in every bite. It’s as nourishing as it is beautiful, and I can’t wait for you to enjoy it as much as I do. Whether for a family dinner or a special gathering, this salad will brighten your table and warm your heart. Give it a try and savor the magic of fall!
Print
Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate Seeds, and Apple Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Salad is a vibrant and nutritious dish that combines roasted sweet potatoes and Brussels sprouts with fresh mixed greens, crisp apple slices, and a tangy apple cider vinaigrette. Topped with pomegranate seeds, candied nuts, and creamy goat cheese, this salad offers a delightful balance of flavors and textures perfect for autumn meals or as a healthy side dish.
Ingredients
Salad
- 2 cups mixed greens (such as arugula, spinach, or baby kale)
- 1 cup roasted sweet potatoes, cubed (about 1 medium sweet potato)
- 1 cup roasted Brussels sprouts, halved
- ½ cup pomegranate seeds
- ¼ cup candied pecans or walnuts
- ½ cup crumbled goat cheese or feta (optional for a dairy-free version)
- 1 apple (such as Honeycrisp or Gala), thinly sliced
- ¼ red onion, thinly sliced
- 2 tablespoons dried cranberries
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes and halved Brussels sprouts with a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until tender and caramelized. Remove from oven and let cool.
- Prepare Dressing: In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, maple syrup (if using), and a pinch of salt and pepper until well combined.
- Assemble Salad: In a large salad bowl, combine mixed greens, roasted sweet potatoes, roasted Brussels sprouts, pomegranate seeds, candied pecans or walnuts, dried cranberries, thinly sliced apple, and red onion. Crumble goat cheese or feta over the top if using.
- Toss and Serve: Drizzle the dressing over the salad and toss gently to combine all ingredients thoroughly. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for best freshness and texture.
Notes
- You can substitute goat cheese with feta or omit it for a dairy-free version.
- Candied nuts can be purchased or made at home by tossing nuts with sugar and toasting briefly.
- Roasting the vegetables ahead of time helps save prep time when assembling the salad.
- For a vegan option, omit the cheese and ensure the candied nuts do not contain honey.
- This salad is best served fresh but you can refrigerate leftovers for up to 1 day; add dressing just before serving to prevent sogginess.
