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
Scale
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
