If you are searching for a vibrant and cozy dish that captures the essence of autumn, look no further than this Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate, and Apple Recipe. This salad brings together a beautiful harmony of flavors and textures—sweet roasted veggies, crisp apples, jewel-like pomegranate seeds, and a tangy dressing—that make every bite a celebration of the season’s bounty. It’s a dish that’s both refreshing and warming, perfect for those who love the taste of fall in a single bowl.
Ingredients You’ll Need
This Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate, and Apple Recipe relies on simple, wholesome ingredients that shine on their own but become extraordinary when combined. Each component enhances the salad’s flavor, texture, and color, creating a dish that’s as beautiful as it is delicious.
- Mixed greens: A fresh base of arugula, spinach, or baby kale adds peppery, tender leaves to balance the heartier elements.
- Roasted sweet potatoes: Cubed and caramelized, they bring a natural sweetness and creamy texture.
- Roasted Brussels sprouts: Halved and roasted until crispy on the edges to add a savory, slightly nutty crunch.
- Pomegranate seeds: Bursts of juicy tartness and a pop of ruby color make the salad lively.
- Candied pecans or walnuts: Add a sweet crunch that pairs perfectly with the soft veggies and fruit.
- Crumbled goat cheese or feta: Optional for those who want a creamy, tangy contrast—dairy-free eaters can skip this without losing out.
- Apple: Thinly sliced Honeycrisp or Gala apples lend crisp, sweet freshness that brightens the dish.
- Red onion: Thin slices provide a sharp and slightly sweet bite that elevates flavor complexity.
- Dried cranberries: Offer chewy sweetness that complements the roasted vegetables and nuts.
- Olive oil: The foundation of the dressing, helping blend all flavors beautifully.
- Apple cider vinegar: Adds a gentle tang that cuts through the richness of the roasted squash and cheese.
- Dijon mustard: Gives a subtle kick and depth to the dressing.
- Maple syrup: A touch of sweetness to balance the acidity, optional depending on your taste.
- Salt and pepper: Essential seasonings that bring all the flavors into harmony.
How to Make Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate, and Apple Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Toss the cubed sweet potatoes and halved Brussels sprouts with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 20-25 minutes, or until tender and caramelized on the edges. This roasting step brings out their natural sweetness and adds a wonderful depth of flavor to the salad.
Step 2: Prepare the Dressing
While the vegetables roast, whisk together 3 tablespoons of olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon maple syrup in a small bowl. Season with salt and pepper to taste. This dressing strikes the perfect balance of tangy, sweet, and savory notes that tie the whole salad together beautifully.
Step 3: Assemble the Salad
In a large mixing bowl, combine 2 cups of mixed greens, the cooled roasted sweet potatoes and Brussels sprouts, ½ cup of pomegranate seeds, ¼ cup candied pecans or walnuts, thinly sliced apple and red onion, and 2 tablespoons dried cranberries. If you like, sprinkle on ½ cup crumbled goat cheese or feta for that creamy, tangy finish. Drizzle the dressing over everything and toss gently until all the ingredients are coated and mingling in delicious harmony.
How to Serve Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate, and Apple Recipe
Garnishes
A sprinkle of extra candied nuts or a few more fresh pomegranate seeds on top can add a beautiful finishing touch and an inviting crunch. Consider adding some chopped fresh herbs like parsley or thyme for a pop of green and an earthier flavor note that enhances the salad’s complexity.
Side Dishes
This fall harvest salad pairs wonderfully with warm, crusty bread or a simple roasted chicken for a comforting meal. It also works beautifully alongside grain bowls or casseroles, offering a fresh and vibrant counterpoint to richer dishes.
Creative Ways to Present
For a festive touch, serve the salad in individual glass bowls or mason jars layered to reveal all the colorful ingredients. Alternatively, pile the salad high on rustic wooden platters for a family-style dinner invite. Adding edible flowers or pomegranate arils around the edge can make for a stunning seasonal centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. To keep it fresh and prevent sogginess, store the dressing separately and toss just before serving. The roasted vegetables will stay flavorful for up to three days.
Freezing
This salad is best enjoyed fresh because freezing will alter the texture of the roasted vegetables and greens. If you want to save time, freeze pre-roasted sweet potatoes and Brussels sprouts separately for future salads, then add fresh fruit and dressing when serving.
Reheating
If you have leftover roasted veggies that need reheating, gently warm them in a skillet or oven before adding to fresh greens. Avoid microwaving the whole salad as this can wilt greens and soften apples negatively.
FAQs
Can I use a different type of cheese in this salad?
Absolutely! Feta and goat cheese are great choices, but you can also try Parmesan or a dairy-free cheese alternative depending on your preference and dietary needs.
What if I don’t have pomegranate seeds?
No worries! You can substitute with red grapes, dried cherries, or even blueberries for a similar burst of sweetness and color.
Is it possible to make this salad vegan?
Yes, simply omit the cheese or use a plant-based cheese substitute. Also, check that your candied nuts do not contain honey or animal products.
Can I prepare parts of this salad in advance?
Definitely. Roasting the vegetables a day ahead saves time. Just keep the dressing and fresh components separate until you’re ready to serve for the best texture.
What’s the best apple variety for this salad?
Honeycrisp and Gala apples work beautifully because they are crisp and sweet-tart, which complements the other salad ingredients perfectly.
Final Thoughts
This Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate, and Apple Recipe is one of those delightful dishes that feels like a warm hug on an autumn day. It’s bursting with seasonal flavors and textures that will keep you coming back for more. Whether for a casual lunch or a festive dinner, give this salad a try and let it brighten your table with the best of fall’s garden celebrations.
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Fall Harvest Salad with Roasted Sweet Potatoes, Brussels Sprouts, Pomegranate, and Apple Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Fall Harvest Salad combines roasted sweet potatoes and Brussels sprouts with fresh mixed greens, crisp apple slices, tart pomegranate seeds, and crunchy candied nuts, all tossed in a tangy apple cider vinaigrette. The addition of crumbled goat cheese brings a creamy contrast, making it a perfect seasonal salad that balances sweet, savory, and tangy flavors for a hearty, nutritious meal or side.
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
Dressing Ingredients
- 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 a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and caramelized, turning halfway through.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (if using), and a pinch of salt and pepper until well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted sweet potatoes, Brussels sprouts, pomegranate seeds, candied pecans or walnuts, thinly sliced apple, red onion, dried cranberries, and crumbled goat cheese or feta if using.
- Toss and Serve: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Adjust seasoning with additional salt and pepper if needed. Serve immediately to enjoy the fresh and warm contrasts.
Notes
- To make this salad dairy-free, omit the goat cheese or use a vegan cheese alternative.
- Candied nuts can be prepared by tossing nuts with a bit of sugar and toasting them in a skillet until caramelized.
- Roast the vegetables ahead of time and store in the fridge for up to 2 days to save prep time.
- This salad can be served warm or at room temperature.
- Substitute apple cider vinegar with lemon juice or a mild white vinegar if preferred.
