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+ servings
White platter with a colorful fall salad

Fall Harvest Salad

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. A beautiful platter of fresh greens, crunchy cabbage, juicy pears, plump blackberries, roasted sweet potatoes, pecans, dates, and raisins in every bite.
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Course: Dinner Salad/Week Night Meal, Salad
Cuisine: Amercian
Keyword: easy recipe, fall recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Laura Franco

Ingredients 

Apple Cider Vinaigrette

  • 1/4 cup apple cider or apple juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 teaspoon cracked black pepper

For The Salad

  • 1 sweet potato
  • 3 cups salad greens
  • 1 cup shredded red cabbage
  • 4 Medjool dates diced
  • 1 pear sliced
  • 3 ozs. blue cheese
  • 1/3 cup golden raisins
  • 1/2 pint blackberries
  • 3/4 cup pecans

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, assemble 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.