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Easy Cozy Fall Harvest Salad with Apple Cider Vinaigrette

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This hearty fall harvest salad features roasted sweet potatoes, crunchy pecans, tart dried cranberries, and creamy goat cheese, all tossed in a tangy-sweet apple cider vinaigrette. It’s a satisfying meal that converts even the most stubborn salad skeptics.

Ingredients

  • Mixed greens (5 ounces)
  • Sweet potatoes (2 medium, about 1 pound), peeled and cut into 1/2-inch cubes
  • Honeycrisp or Granny Smith apple (1 large), thinly sliced
  • Dried cranberries (1/3 cup)
  • Pecan halves (1/2 cup), toasted
  • Goat cheese (1/3 cup), crumbled
  • Pumpkin seeds (1/4 cup), optional
  • Olive oil (2 tablespoons), for roasting sweet potatoes
  • Maple syrup (1 tablespoon), for roasting sweet potatoes
  • Ground cinnamon (1/2 teaspoon)
  • Salt (1/4 teaspoon)
  • Black pepper (1/8 teaspoon)
  • Apple cider (1/4 cup)
  • Apple cider vinegar (2 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Honey or maple syrup (1 tablespoon), for vinaigrette
  • Shallot (1 small), finely minced (about 1 tablespoon)
  • Olive oil (1/3 cup), for vinaigrette
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Roast the sweet potatoes: In a large bowl, toss the cubed sweet potatoes with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and a pinch of black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and edges are golden brown and slightly crispy. Let cool on the baking sheet for about 5 minutes.
  3. Toast the pecans: While the sweet potatoes roast, place the pecans in a small dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan frequently, until fragrant and slightly darkened. Set aside to cool.
  4. Make the apple cider vinaigrette: In a small bowl or mason jar, combine 1/4 cup apple cider, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey (or maple syrup), and the minced shallot. Season with a pinch of salt and pepper. Slowly drizzle in 1/3 cup olive oil while whisking constantly (or add all ingredients to the jar, seal, and shake vigorously). Taste and adjust seasoning as needed.
  5. Assemble the salad: In a large salad bowl, add the mixed greens. Drizzle about half the vinaigrette over the greens and toss gently to coat.
  6. Add the toppings: Top the dressed greens with the roasted sweet potatoes (warm or at room temperature), sliced apple, dried cranberries, toasted pecans, crumbled goat cheese, and pumpkin seeds (if using). Drizzle with the remaining vinaigrette just before serving.
  7. Serve immediately. This salad is best enjoyed right away while the sweet potatoes are still warm and the greens are crisp.

Notes

For best results, don’t overcrowd the sweet potatoes on the baking sheet to ensure caramelization instead of steaming. Dress the salad just before serving to prevent wilting. Toast nuts and seeds for deeper flavor. Slice the apple right before serving to prevent browning. The vinaigrette can be made up to 3 days ahead and improves in flavor.

Nutrition

Keywords: fall harvest salad, apple cider vinaigrette, roasted sweet potato salad, autumn salad, hearty salad, Thanksgiving salad, Friendsgiving salad, gluten-free salad, vegetarian salad

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