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
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
- 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.
