If you’re looking to bring the vibrant colors and cozy flavors of autumn to your table, this Fall Harvest Salad Recipe is exactly what you need. It combines the crispness of fresh greens with the warmth of roasted sweet potatoes and Brussels sprouts, the juicy burst from pomegranate seeds, and the subtle sweetness from apples and dried cranberries. Each component is carefully chosen to create a symphony of textures and flavors that celebrate the essence of fall in every bite. Whether you’re serving it as a light lunch or an elegant side for dinner, this salad is bound to become a seasonal favorite.
Ingredients You’ll Need
Simple yet essential, these ingredients come together to make this salad a perfect balance of savory, sweet, and tangy. Each plays an important role—roasted veggies bring depth and warmth, fresh fruit adds a refreshing crunch, and the dressing ties everything together harmoniously.
- 2 cups mixed greens: Choose arugula, spinach, or baby kale for a peppery and nutrient-packed base.
- 1 cup roasted sweet potatoes, cubed: Adds natural sweetness and a tender texture—roast until caramelized for best flavor.
- 1 cup roasted Brussels sprouts, halved: Provides a slightly nutty flavor and crispy edges that contrast beautifully with softer ingredients.
- ½ cup pomegranate seeds: These jewel-like seeds offer a juicy pop and a gorgeous ruby color to the salad.
- ¼ cup candied pecans or walnuts: A crunchy, sweet element that adds richness and depth.
- ½ cup crumbled goat cheese or feta: Optional but highly recommended for a creamy tang that complements the sweet and savory notes.
- 1 apple, thinly sliced: Honeycrisp or Gala work great for their crisp texture and bright flavor.
- ¼ red onion, thinly sliced: Adds a mild sharpness that balances the sweetness perfectly.
- 2 tablespoons dried cranberries: Enhance the autumnal vibe with a chewy burst of tartness.
- 3 tablespoons olive oil: A smooth, fruity base for the dressing.
- 2 tablespoons apple cider vinegar: Brings bright acidity that wakes up the flavors.
- 1 tablespoon Dijon mustard: Adds a subtle kick and emulsifies the dressing.
- 1 teaspoon maple syrup (optional): For a touch of natural sweetness in the dressing.
- Salt and pepper, to taste: Essential seasonings to enhance all the salad’s flavors.
How to Make Fall Harvest Salad Recipe
Step 1: Roast the Vegetables
Begin by preheating your oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts in a bit of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway through, until they develop a golden-brown, caramelized finish. These roasted vegetables build the hearty foundation of this salad, adding warmth and a satisfying bite.
Step 2: Prepare the Fresh Ingredients
While the veggies roast, wash and dry your mixed greens thoroughly to avoid sogginess. Thinly slice the apple and red onion, and gently pick through the pomegranate seeds to separate them. Having fresh ingredients prepped ahead not only speeds up assembly but ensures vibrant texture contrasts in the final dish.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (if using), salt, and pepper until smooth and well combined. This dressing brings a perfect balance of sweet and tangy that complements every bite of your Fall Harvest Salad Recipe, tying all the flavors together beautifully.
Step 4: Assemble the Salad
In a large salad bowl, combine mixed greens, roasted vegetables, sliced apple and onion, pomegranate seeds, dried cranberries, and candied nuts. Pour the dressing over the salad and gently toss everything to coat evenly. Finally, sprinkle crumbled goat cheese or feta on top for that creamy, tangy finish. This step is where all the elements become one glorious celebration of autumn on your plate.
How to Serve Fall Harvest Salad Recipe
Garnishes
Consider sprinkling extra pomegranate seeds or a few more candied walnuts on top before serving for a visually stunning and tasty boost. Fresh thyme or rosemary leaves can bring an herbal aroma that enhances the fall vibe.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled pork chops, or even a hearty bowl of soup. Its complex flavors and textures make it a versatile companion that elevates simple weeknight meals or festive get-togethers alike.
Creative Ways to Present
For a special occasion, serve this salad in individual glass bowls or layer it in mason jars to showcase the colorful ingredients. Adding edible flowers or a drizzle of balsamic glaze can make it even more elegant and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the components separately to keep everything fresh—greens in a dry container, roasted veggies in another, and dressing in a small jar. Combine only before serving within 2 days to maintain the salad’s crispness and flavor.
Freezing
This salad does not freeze well due to the fresh greens and delicate textures, so it’s best enjoyed fresh. However, you can roast extra vegetables ahead and freeze those for quick meal prep later.
Reheating
Reheat leftover roasted vegetables gently in the oven or a skillet to bring back their caramelized goodness before tossing them into a fresh batch of greens. Avoid microwaving mixed salad as it will wilt the leaves and diminish the texture.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or feta and make sure the candied nuts are made without honey or animal products. You’ll still get plenty of flavor from the roasted veggies, fruits, and dressing.
What other veggies can I use?
Feel free to swap in roasted butternut squash, carrots, or beets depending on what you have on hand or your personal preference. Just make sure to roast them fully to bring out their natural sweetness.
Is there a substitute for apple cider vinegar?
Yes, white wine vinegar or lemon juice can be good alternatives, though they will slightly alter the flavor profile. Apple cider vinegar provides a nice fruity tang that complements the salad beautifully.
Can I prepare this salad ahead of time?
You can prepare all ingredients separately in advance, but for best texture and taste, assemble and dress the salad shortly before serving.
How do I store leftover dressing?
Store leftover dressing in an airtight container or jar in the refrigerator for up to a week. Give it a good shake or stir before using again.
Final Thoughts
This Fall Harvest Salad Recipe is a celebration of everything that makes autumn meals special—bright colors, contrasting textures, and warm, comforting flavors. Once you try it, you’ll see why it’s become one of my absolute favorites to share with friends and family. I encourage you to whip it up and enjoy the beautiful harvest of the season right on your plate!
Print
Fall Harvest Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Fall Harvest Salad combining roasted sweet potatoes and Brussels sprouts with fresh mixed greens, crisp apple slices, pomegranate seeds, candied nuts, and tangy goat cheese. Tossed with a maple-Dijon vinaigrette, this salad offers a perfect balance of sweet, savory, and tart flavors ideal for autumn meals.
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
- Prepare the roasted vegetables. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes until tender and lightly caramelized, flipping halfway through.
- Make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified and well combined.
- Assemble the salad. In a large mixing bowl, combine the mixed greens, roasted sweet potatoes, roasted Brussels sprouts, pomegranate seeds, candied pecans or walnuts, crumbled goat cheese or feta (if using), thinly sliced apple, red onion, and dried cranberries.
- Toss with dressing. Pour the dressing over the salad and gently toss to evenly coat all ingredients without bruising the greens.
- Serve immediately. Divide the salad into 4 servings and enjoy as a refreshing light lunch or a nutritious side for dinner.
Notes
- For a dairy-free version, omit the goat cheese or feta.
- You can substitute maple syrup with honey if preferred.
- Roast the vegetables a day ahead and refrigerate for easy meal prep.
- Add grilled chicken or chickpeas to increase protein content.
- Use any seasonal fruit such as pears or pomegranate arils to customize the salad.
