Fall Harvest Salad with Roasted Sweet Potatoes
This Fall Harvest Salad combines the best of seasonal produce for a hearty, flavor-packed meal or side dish. It’s full of fresh kale, caramelized roasted sweet potatoes, crisp apples, crunchy pecans, dairy-free feta, and dried cranberries, all tossed with a sweet, tangy apple cider vinaigrette.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
19
Serves: 6
Ingredients
For the Roasted Sweet Potatoes
- 2 lb2 lb2 lb Sweet Potato, about 3 medium, peeled and cut into ½-inch chunks
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
For the Apple Cider Vinaigrette
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- .25 cup.25 cup.25 cup Apple Cider Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 1 clove1 clove1 clove Garlic, grated or finely minced
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 1 pinch1 pinch1 pinch Black Pepper
For the Salad
- 8 cups8 cups8 cups Kale, chopped
- 111 Apples, Honeycrisp, cored and thinly sliced
- 0.5 cup0.5 cup0.5 cup Pecans, chopped
- 0.5 cup0.5 cup0.5 cup Dairy-Free Cheese Feta Crumbles - Follow Your Heart
- 0.333 cup0.333 cup0.333 cup Dried Cranberries, Unsweetened
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400°F. Add the sweet potato chunks to a large bowl and toss with the olive oil, salt, and pepper.
- Spread the sweet potatoes in a single layer on a large baking sheet.
- Roast for 30–45 minutes, tossing every 15 minutes, until fork-tender and caramelized around the edges.
- While the sweet potatoes roast, add all the dressing ingredients to a small bowl or measuring cup and whisk until well combined. Alternatively, add everything to a jar, secure the lid, and shake to combine. Taste and adjust the salt or Dijon, if needed.
- Place the kale in a large bowl (you can use the same bowl you used for the sweet potatoes). Add about half of the dressing and massage the kale with your hands for about a minute, until evenly coated and the leaves have softened.
- Add the roasted sweet potatoes, sliced apple, pecans, dairy-free feta, and cranberries. Toss to combine.
- Toss with the remaining dressing or drizzle it over individual servings. Serve immediately.
Notes
- Toast the pecans: This brings out their deep, nutty flavor and adds extra depth to the salad. If your pecans are raw, an easy way to toast them is to pop them into the oven alongside the sweet potatoes for about 8–10 minutes, or toast them in a dry skillet for a few minutes. Keep a close eye on them, as they can burn quickly!
- Storage: Store leftover salad in an airtight container in the fridge for 3–4 days. Store leftover dressing separately in an airtight container or jar in the fridge for up to 1 week.
- Meal prep: Prepare the salad as directed, but leave out the roasted sweet potatoes, pecans, and remaining dressing. Store them separately and add just before serving, reheating the sweet potatoes if desired. Most components will keep for up to 5 days when stored separately.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 648 |
| Fat: | 29 g |
| Carbohydrates: | 86 g |
| Protein: | 13 g |
| Cholesterol: | 0 g |
| Sodium: | 1028 mg |
| Fiber: | 17 g |
| Sugars: | 25 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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