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
Scale
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.
