Fall Harvest Salad

overhead of fall salad recipe with two spoons

This Fall Harvest Salad is like autumn in a bowl - crisp apple, tender sweet potato, smoky bacon, tangy blue cheese, sweet cranberries and crunchy pecans - tossed with an apple cider vinaigrette. It's healthy enough for meal prepped lunch yet gorgeous enough to serve throughout the holiday season!

Course Salad

Cuisine American

Keyword easy, healthy, thanksgiving

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 425kcal

Author Elizabeth Van Lierde

Ingredients

Fall Harvest Salad:

1 small sweet potato 1/2 inch diced
olive oil
kosher salt
freshly cracked black pepper
2 tsp minced rosemary
8 cups field greens
8 oz bacon cooked and chopped
1 small Honeycrisp apple sliced
½ cup dried cranberries
½ cup blue cheese crumbles
½ cup chopped pecans

Fall Salad Dressing:

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp dijon mustard
2 tsp minced garlic
2 tsp minced rosemary
kosher salt to taste
cracked black pepper to taste

Instructions

Roast sweet potato: Preheat the oven to 400 F. On a small sheet pan, add diced sweet potato and drizzle with a light coating of olive oil. Season evenly with kosher salt, cracked black pepper and minced rosemary. Mix together and bake for 20-25 minutes, turning once halfway through, until the sweet potato is golden and caramelized. Set aside to cool.
Make the vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, rosemary, kosher salt and cracked black pepper to taste. Whisk until dressing is smooth and emulsified. Transfer to a mason jar or air-tight container and refrigerate until serving.
Assemble salad: In a large salad bowl, arrange the greens evenly. Top with bacon, apples, dried cranberries, blue cheese crumbles, chopped pecans and cooled sweet potato.
Toss with dressing: Drizzle the salad with dressing before serving and toss to combine. Serve immediately.

Notes

Make-Ahead: Store all components of the salad in separate containers in the fridge (dried cranberries and pecans can be stored on the countertop). Toss with the dressing just before serving.

Nutrition