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

Scale

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

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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.