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Don’t ever underestimate the power of a salad. This salad is a bounty of fresh fall ingredients tossed is a sweet and tangy apple cider vinaigrette.
Imagine bringing this beautiful Fall Harvest Salad to the table. Bright colors, fantastic textures, and a burst of flavor in every bite.
Why You Should Make This Salad
- First, just look at how bright this salad is with beautiful fall ingredients. It really dresses up any table.
- It’s full of texture and mouth-watering flavors from the roasted sweet potato, to the bright fresh blackberries, to the crunchy toasted pecans to the creamy blue cheese.
- The Apple Cider Vinaigrette is sweet and tangy. It’s light enough that it really lets all of the ingredients shine.
- You can make this salad and the apple cider vinaigrette ahead of time and assemble it before you are ready to serve it. It’s perfect for a side salad or as a meal.
Fall Harvest Salad Ingredients
Apple Cider Vinaigrette Ingredients
Place all of the ingredients into a small mason jar, cover, and shake until fully mixed,
Let’s Make The Salad
- Peel and dice the sweet potato into small pieces. Toss them in 1 TBS of olive oil or canola oil, salt, and pepper, and roast them for 15 minutes at 425°. After 15 minutes, stir them, and roast them for another 10 minutes. When they are done, set them aside and let them cool to room temperature.
- While the sweet potatoes are cooling, assembly the salad by placing the mixed greens on a large platter and topping the greens with shredded red cabbage.
- Dice the pear into small pieces that are the same size as the sweet potato and add them to the top of the salad.
- Add the diced sweet potato.
- Crumble the blue cheese with your fingers and sprinkle it around the salad. Cut the blackberries in half and place them around the salad.
- If the dates have pits, remove the pits and cut the dates into small pieces. Sprinkle the date pieces and the golden raisins around the salad.
- Break apart the pecans halves with your finger and top the salad with pecan pieces.
- Drizzle the Apple Cider Vinaigrette over the salad.
Frequently Asked Questions
I used baby spinach and baby arugula. But I’ve also made this salad with a mixed green mixture that you can buy in the grocery store. It’s also good with romaine lettuce. I would not recommend iceberg lettuce because you need a softer type of lettuce.
Absolutely! One of the things that make this salad so good is that you can add almost any ingredients you’d like. You can use squash and substitute apples for the pears. If you can’t fine golden raisins, use regular raisins. You can use figs instead of dates. Add walnuts instead of pecans. Just use your imagination!
This salad goes great with roasted chicken or pork. It’s a beautiful salad that would complement your Thanksgiving table and Thanksgiving dinner. Or you can make this salad into a meal by itself by topping it with grilled chicken or steak.
Krazy Kitchen Mom Tips
- When roasting cut up sweet potatoes or squash, do not crowd the pan. After tossing them with olive oil, salt, and pepper spread them out on a cookie sheet and try not to have any of the pieces touching each other. That way this will roast and get browned on all sides.
- When making any salad, it’s important to cut all of the ingredients the same size so that you can get all of the ingredients in one bite on your fork.
- Make this salad recipe ahead by prepping all of the ingredients in advance and assembling it right before you serve it.
- If you are making this ahead of time, toss the diced pear pieces in some fresh lemon juice to stop it from oxidizing and turning brown.
More Colorful Delicious Recipes
- Spinach Feta Savory Galette
- Fresh Mango Salsa
- Easy Weeknight Pepper Steak
- Grilled Chicken Caprese
- Homemade Bruschetta
Craving more delicious recipes? Follow me on Pinterest and Facebook.
Fall Harvest Salad
Instructions
Apple Cider Vinaigrette
- Place all of the ingredients into a mason jar or a container with a lid and shake until fully mixed. If you do not have a container with a lid or a jar, you can whisk all of the ingredients together in a small bowl.
To Roast the Sweet Potato
- Preheat oven to 425°
- Peel and dice the sweet potato into small pieces. Toss them in 1 TBS of olive oil or canola oil, salt, and pepper, and roast them for 15 minutes at 425°.
- After 15 minutes, stir them, and roast them for another 10 minutes. When they are done, set them aside and let them cool at room temperature.
Assemble the Salad
- While the sweet potatoes are cooling, assembly the salad by placing the mixed greens on a large platter and topping the greens with shredded red cabbage.
- Dice the pear into small pieces that are the same size as the sweet potato and add them to the top of the salad.
- Add the diced roasted sweet potato.
- Crumble the blue cheese with your fingers and sprinkle it around the salad.
- Cut the blackberries in half and place them around the salad.
- If the dates have pits, remove the pits and cut the dates into small pieces. Sprinkle the date pieces and the golden raisins around the salad.
- Break apart the pecans halves with your finger and top the salad with pecan pieces.
- Drizzle the salad with the Apple Cider Vinaigrette.
Notes
- When roasting cut up sweet potatoes or squash, do not crowd the pan. After tossing them with olive oil, salt, and pepper spread them out on a cookie sheet and try not to have any of the pieces touching each other. That way this will roast and get browned on all sides.
- When making any salad, it’s important to cut all of the ingredients the same size so that you can get all of the ingredients in one bite on your fork.
- Make this salad recipe ahead by prepping all of the ingredients in advance and assembling it right before you serve it.
- If you are making this ahead of time, toss the diced pear pieces in some fresh lemon juice to stop it from oxidizing and turning brown.
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