There is something truly magical about the flavors of autumn coming together in a vibrant bowl of goodness. This Fall Harvest Salad Recipe perfectly captures the essence of the season with its mix of roasted sweet potatoes, Brussels sprouts, crisp apples, and a burst of tangy pomegranate seeds. Each bite offers a delightful balance of sweet, savory, and tart notes, making it an irresistible dish that’s as beautiful as it is delicious. Whether you’re looking for a standout side or a light main, this salad embodies the best of fall’s bounty in every forkful.
Ingredients You’ll Need
Simple ingredients, thoughtfully combined, make this salad a showstopper. Each item brings in distinct flavors and textures that ensure every bite feels fresh, satisfying, and colorful.
- 2 cups mixed greens: Choose a blend like arugula, spinach, or baby kale for a peppery and tender base that adds vibrant color.
- 1 cup roasted sweet potatoes, cubed: Roasting brings out their natural sweetness and adds a soft, cozy texture.
- 1 cup roasted Brussels sprouts, halved: These little gems turn heavenly when caramelized, adding a slightly nutty flavor.
- ½ cup pomegranate seeds: Bright and juicy, they offer a pop of tartness and a jewel-like appearance.
- ¼ cup candied pecans or walnuts: Crunchy and sweet, they provide contrast and a festive crunch.
- ½ cup crumbled goat cheese or feta (optional): Creamy and tangy, a perfect complement—skip for a dairy-free version without missing a beat.
- 1 apple, thinly sliced: Honeycrisp or Gala work beautifully for their crisp sweetness.
- ¼ red onion, thinly sliced: Adds a mild sharpness and lovely color contrast.
- 2 tablespoons dried cranberries: Chewy and tart, boosting the fall fruit theme.
- 3 tablespoons olive oil: The base for the dressing, bringing richness and smooth texture.
- 2 tablespoons apple cider vinegar: Provides acidity that brightens all the flavors.
- 1 tablespoon Dijon mustard: Adds depth and a subtle kick to the dressing.
- 1 teaspoon maple syrup (optional): For a touch of natural sweetness that balances the tang.
- Salt and pepper, to taste: Seasoning is key to make every ingredient shine.
How to Make Fall Harvest Salad Recipe
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes, turning halfway through, until golden and tender with lightly crisp edges. This roasting step creates those caramelized flavors that bring so much warmth to the salad.
Step 2: Prepare the Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified. This zesty dressing perfectly balances the sweetness of the roasted veggies and the tart fruit, enhancing every bite.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens, roasted sweet potatoes, roasted Brussels sprouts, thinly sliced apple, red onion, pomegranate seeds, dried cranberries, and candied nuts. Drizzle the dressing over the top and gently toss until everything is lightly coated and evenly mixed.
Step 4: Add the Finishing Touches
Sprinkle crumbled goat cheese or feta over the salad if you’re using it. The creamy texture and tangy flavor add a luscious finishing note that elevates the entire dish.
How to Serve Fall Harvest Salad Recipe
Garnishes
Extra candied nuts or a handful of fresh herbs like parsley or thyme make wonderful garnishes. They add an extra layer of texture and aroma, making each serving feel thoughtfully crafted.
Side Dishes
This Fall Harvest Salad Recipe pairs beautifully with roasted chicken, grilled pork chops, or even a hearty grain bowl. Its refreshing crunch and robust flavors complement these dishes without overwhelming them.
Creative Ways to Present
Try serving this salad in individual mason jars for an elegant touch or on rustic wooden boards alongside a cheese and charcuterie spread at your next gathering. Its colorful presentation naturally steals the show no matter the setting.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to two days. To prevent sogginess, store the dressing separately and toss just before serving.
Freezing
Because of the freshness of the greens and fruit, this salad is best enjoyed fresh. Freezing is not recommended as it will compromise the textures and flavors.
Reheating
If you want to enjoy the roasted veggies warm, feel free to reheat them gently in the oven or microwave before mixing them with the cold salad ingredients. Avoid reheating the assembled salad to maintain crispness.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or feta and ensure your nuts are not candied with honey or other animal products. The salad is naturally vegan-friendly otherwise.
What are good substitutes for the apple?
Pears work wonderfully as a substitute, offering a similarly crisp texture and sweet flavor that pairs beautifully with the fall ingredients.
How long does this salad stay fresh?
When stored properly with dressing on the side, the salad components stay fresh for up to two days in the fridge. Mixing just before serving keeps everything vibrant and crisp.
Can I add grains to this salad?
Yes! Adding cooked quinoa, farro, or wild rice can turn this into a hearty main dish. Just toss in the grains along with the other ingredients for extra texture and nutrition.
Is it okay to use raw Brussels sprouts instead of roasted?
You can, but roasting brings out a sweeter, more mellow flavor that complements the salad better. Raw Brussels sprouts will add a tougher crunch and more bitterness, so thinly slice them if you go raw.
Final Thoughts
This Fall Harvest Salad Recipe is such a treasure of the season, combining cozy roasted veggies, crisp fruits, and bright bursts of flavor that celebrate fall in the best possible way. It’s easy to make, packs a punch with its textures and tastes, and makes for a stunning centerpiece at any meal. I can’t wait for you to try it and make it a favorite in your own kitchen!
Print
Fall Harvest Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Salad is a vibrant and nutritious dish that combines the sweetness of roasted sweet potatoes and apples with the earthiness of Brussels sprouts and mixed greens. Enhanced with pomegranate seeds, candied nuts, and a tangy apple cider vinaigrette, this salad offers a perfect balance of flavors and textures, ideal for a light lunch or a festive side dish during the autumn season.
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
Vinaigrette
- 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 the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until they are tender and caramelized. Remove from oven and let cool slightly.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and well combined.
- Assemble the Salad: In a large salad bowl, combine mixed greens, roasted sweet potatoes, roasted Brussels sprouts, pomegranate seeds, candied nuts, apple slices, red onion, and dried cranberries. If using, sprinkle crumbled goat cheese or feta on top.
- Toss and Serve: Drizzle the vinaigrette over the salad and gently toss to coat all ingredients evenly. Taste and adjust seasoning with more salt and pepper if desired. Serve immediately to enjoy the fresh textures and flavors.
Notes
- To make the salad dairy-free, omit the goat cheese or feta.
- Candied pecans can be swapped with candied walnuts or other nuts of your choice.
- Roast the vegetables ahead of time and store them in the refrigerator to save prep time during busy days.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; keep the dressing separate until ready to serve.
