If you’re craving a salad that beautifully captures the flavors of the season, you’re in for a real treat with this Fall Harvest Salad Recipe. It blends the sweetness of roasted sweet potatoes and crisp apples with the earthiness of Brussels sprouts and the tang of pomegranate seeds, all tossed in a zesty, slightly sweet dressing. Each bite offers a delightful mix of textures and colors, making it as pleasing to the eyes as it is to your taste buds. Whether you’re serving it for lunch, a light dinner, or as part of a gathering, this salad brings the vibrant spirit of autumn right to your plate.
Ingredients You’ll Need
This Fall Harvest Salad Recipe uses simple, wholesome ingredients that come together to create a perfectly balanced dish. Each element adds its own role, from crunch and sweetness to tang and creaminess, making every forkful interesting and satisfying.
- Mixed greens: Use a mix like arugula, spinach, or baby kale to provide a fresh, peppery, and tender base for the salad.
- Roasted sweet potatoes: Cubed and caramelized, they add a creamy sweetness and hearty texture.
- Roasted Brussels sprouts: Halved and roasted until crispy on the edges, they contribute a nutty, slightly bitter flavor that contrasts beautifully.
- Pomegranate seeds: Tiny bursts of tart juiciness that add a jewel-like pop of color and flavor.
- Candied pecans or walnuts: Their sweet crunch adds a delightful texture that makes the salad extra special.
- Crumbled goat cheese or feta: Optional, but highly recommended for creamy tanginess; swap for dairy-free if preferred.
- Apple: Thinly sliced, choose varieties like Honeycrisp or Gala for crisp sweetness and a lovely contrast.
- Red onion: Thinly sliced to introduce a subtle sharpness that balances the sweeter ingredients.
- Dried cranberries: Adds chewy, sweet-tart notes that complement the roasted veggies perfectly.
- Olive oil: The base for the dressing, giving richness and helping to marry all the flavors.
- Apple cider vinegar: Brings bright acidity that cuts through the richness of the roasted vegetables and nuts.
- Dijon mustard: Adds a slightly spicy, tangy kick to deepen the dressing’s complexity.
- Maple syrup: Optional, for a subtle hit of natural sweetness that enhances the fall feel.
- Salt and pepper: Essential seasonings to bring out the best in every ingredient.
How to Make Fall Harvest Salad Recipe
Step 1: Roast the Vegetables
Begin by preheating your oven to 400°F (200°C). Toss the sweet potato cubes and halved Brussels sprouts with a little olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, shaking the pan halfway through so everything browns evenly. The goal is to get tender, caramelized vegetables with some crispy edges that will elevate the salad’s flavor and texture.
Step 2: Prepare the Dressing
While the vegetables roast, whisk together the olive oil, apple cider vinegar, Dijon mustard, and maple syrup in a small bowl. Season with salt and pepper to taste. This dressing is simple yet perfectly balanced, offering sweetness, tang, and a touch of sharpness that complements the salad’s ingredients beautifully.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens, roasted sweet potatoes, Brussels sprouts, pomegranate seeds, candied pecans or walnuts, dried cranberries, sliced apple, and red onion. Drizzle the dressing over the top and gently toss everything until the ingredients are evenly coated.
Step 4: Add the Cheese
If you’re including cheese, sprinkle the crumbled goat cheese or feta over the salad right before serving so it stays fresh and creamy, providing a lovely contrast to the other textures.
How to Serve Fall Harvest Salad Recipe
Garnishes
For an extra special touch, try topping your Fall Harvest Salad Recipe with a few fresh thyme leaves or a sprinkle of freshly cracked black pepper. These little additions bring a fresh aroma and depth that will make your salad feel even more celebratory.
Side Dishes
This salad pairs wonderfully with warm, crusty bread or a bowl of butternut squash soup, enhancing the comforting and cozy autumn vibe. It also works as a fantastic side alongside roasted chicken or grilled pork for a heartier meal.
Creative Ways to Present
For a festive gathering, consider layering the ingredients in a clear glass bowl so the vibrant colors shine through. Alternatively, serve the salad on individual plates topped neatly with pomegranate seeds and nuts for a restaurant-quality presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover salad, store it in an airtight container in the refrigerator for up to two days. Keep the dressing separate if possible to prevent the greens from becoming soggy. Add any cheese or nuts just before serving again to maintain their best texture.
Freezing
This salad is best enjoyed fresh, as freezing will wilt the greens and affect the texture of the roasted vegetables and fruit. For best results, do not freeze the Fall Harvest Salad Recipe.
Reheating
If you prefer to reheat the roasted sweet potatoes and Brussels sprouts, warm them gently in the oven or microwave before tossing with fresh greens and dressing. Avoid reheating the entire salad together, as it will affect the freshness and texture of the greens and other delicate ingredients.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or feta, or use a plant-based cheese alternative. The salad is already rich in flavor and texture, so it won’t miss the dairy.
What can I substitute for pomegranate seeds?
If pomegranate seeds are not available, you can use dried cranberries or fresh red grapes for a similar burst of sweetness and color.
Is it okay to use raw Brussels sprouts?
While raw Brussels sprouts add crunch, roasting them softens their flavor and caramelizes their edges, making the salad more harmonious and flavorful.
Can I prepare this salad ahead of time?
Yes, but keep the dressing and salad components separate until just before serving to maintain freshness and texture in the Fall Harvest Salad Recipe.
What type of apple works best?
Choose crisp, slightly sweet apples like Honeycrisp or Gala for the best balance of flavor and crunch, which complement the other ingredients perfectly.
Final Thoughts
This Fall Harvest Salad Recipe is a shining example of simple ingredients turning into something truly special. Its delightful combination of textures, colors, and flavors makes it a standout dish for any autumn occasion. I wholeheartedly encourage you to give this salad a try—you might just find yourself making it your go-to recipe for seasonal gatherings and everyday meals alike.
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Fall Harvest Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant Fall Harvest Salad combining roasted sweet potatoes and Brussels sprouts with fresh greens, apples, and a tangy maple-Dijon dressing, perfect for a seasonal, nutritious meal.
Ingredients
Salad Ingredients
- 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 Ingredients
- 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 Vegetables: Roast the sweet potatoes and Brussels sprouts by tossing them with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and caramelized. Allow to cool slightly.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup (if using), and a pinch of salt and pepper until well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the mixed greens, roasted sweet potatoes, roasted Brussels sprouts, pomegranate seeds, candied pecans or walnuts, dried cranberries, thinly sliced apple, and red onion.
- Add Cheese and Dressing: Sprinkle the crumbled goat cheese or feta over the salad if using. Drizzle the dressing on top and gently toss everything together to evenly coat the ingredients.
- Serve: Divide the salad into four servings and serve immediately as a fresh, seasonal lunch or dinner option.
Notes
- For a dairy-free version, omit the goat cheese or use a vegan cheese alternative.
- To make the candied pecans or walnuts, toss nuts in a bit of melted butter and brown sugar, then bake on a sheet tray at 350°F (175°C) for 8-10 minutes until caramelized.
- Use any mix of greens you prefer for variety and texture.
- The maple syrup is optional, but it balances the acidity of the vinegar for a well-rounded dressing.
- This salad can be prepped in advance by roasting vegetables ahead and assembling just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
