Apple Fall Harvest Salad with Roasted Sweet Potatoes
Apple Fall Harvest Salad with Roasted Sweet Potatoes combines crispy sweet potatoes, leafy greens, quinoa, apples, feta, pomegranate seeds, and pecans, topped with a tangy apple vinaigrette. The roasted sweet potatoes add the perfect sweet and savory balance, making this salad a must for fall gatherings.
Why You’ll Love This Fall Harvest Salad with Apples & Sweet Potatoes Recipe
- Perfect Fall Flavors: Roasted sweet potatoes and crisp apples bring the best of autumn to your plate.
- Simple Apple Vinaigrette: A tangy-sweet apple cider dressing ties everything together beautifully.
- Hearty and Satisfying: Quinoa, feta, and pecans add texture and substance to this fresh salad.
- Quick and Easy: Roasting the sweet potatoes is simple, whether you use the air fryer or oven.
Ingredients & Substitutions
Here is everything you need to make the best-tasting apple fall harvest salad with roasted sweet potatoes:
Sweet Potatoes: If you don’t have sweet potatoes or prefer a different type of potato, you can use regular potatoes, butternut squash, or even carrots for a variation in flavor and color.
Light Olive Oil: You can substitute light olive oil with vegetable oil, canola oil, or avocado oil.
Garlic Powder: If you don’t have garlic powder, you can use finely minced fresh garlic cloves. One small garlic clove is roughly equivalent to 1/8 teaspoon of garlic powder.
Cinnamon: Cinnamon is a key flavor, but you can omit it if you’re not a fan or if you have dietary restrictions. Alternatively, you can use a pinch of nutmeg or allspice for a different warm and autumnal flavor.
Maple Syrup: You can omit the maple syrup or replace it with honey or agave nectar in the vinaigrette.
Dijon Mustard: If you don’t have Dijon mustard, you can use regular mustard or mustard powder. It adds a tangy element to the dressing.
Sliced Apples: You can use your favorite kind of apples, including, Honeycrisp apples, pink lady, or fuji apples.
Feta Cheese: If you need a dairy-free or vegan option, substitute with dairy-free feta cheese or a creamy vegan cheese alternative.
Pomegranate Seeds: If pomegranate seeds are unavailable, dried cranberries, raisins, or chopped dried apricots can add a sweet-tart contrast to the salad.
Pecans: Feel free to use other nuts like walnuts, almonds, sunflower seeds, or hazelnuts if pecans are not on hand or if you prefer a different nut flavor and texture. You can also use roasted pecans as a great option for extra flavor. And they add delicious healthy fats to this healthy salad.
Leafy Greens: You can use any leafy greens, including romaine lettuce, baby kale, baby spinach, curly kale, spring mix, lacinato kale, or arugula.
How to Make My Apple Sweet Potato Harvest Salad Recipe
Step 1: Preheat the Oven
If you’re roasting your sweet potatoes in the oven, preheat it to 400°F.
Step 2: Prepare the Sweet Potato Cubes
Peel and dice the sweet potato into uniform cubes. Aim for 1/2-inch to 1-inch pieces for even cooking.
In a mixing bowl, toss the sweet potato cubes with 2 tablespoons of light olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt, and a dash of pepper. Ensure that the sweet potato cubes are evenly coated with the seasonings.
Step 3: Air Fry or Bake the Sweet Potatoes
AIR FRYER:
Place the seasoned sweet potato cubes in the air fryer basket in a single layer, ensuring they are not overcrowded. You may need to roast them in batches, depending on the size of your air fryer.
Set the air fryer to cook at 400°F (190°C) for approximately 10-12 minutes. Shake the basket or toss the sweet potatoes halfway through the cooking time for even browning.
Check for doneness by piercing a cube with a fork. They should be tender on the inside and slightly caramelized on the outside. If needed, cook for an additional 2-3 minutes.
OVEN:
If using your oven, spread the seasoned sweet potato cubes on a sheet of parchment paper on a baking sheet. Cook for 30-35 minutes at 400°F or until they are golden brown on the edges.
Step 4: Prepare the Vinaigrette
While the sweet potatoes are roasting in the air fryer, prepare the apple cider vinaigrette. In a separate bowl, whisk together 3 tablespoons of light olive oil, 1 tablespoon of apple cider vinegar, 2 tablespoons of apple cider, 1 tablespoon of honey (or maple syrup for a vegan option), 1 clove of garlic (minced or 1/2 tsp garlic powder), 1/2 teaspoon of Dijon mustard (or mustard powder), 1/2 teaspoon of salt, and a dash of pepper. Set aside.
Step 5: Assemble the Salad
In a large salad bowl, combine leafy greens, cooked and cooled quinoa, apple slices, feta cheese (or dairy-free alternative), pomegranate seeds (or dried cranberries), and toasted pecans (or your preferred nuts).
Once the sweet potato cubes are perfectly roasted, add them to the salad.
Drizzle the apple cider vinaigrette over the salad ingredients.
Gently toss all the ingredients together until well combined and coated with the dressing.
Plate your delicious fall harvest salad and enjoy the combination of flavors and textures!
Fall Harvest Salad Recipe Notes
Preparation Tips: Before you start, make sure to wash and peel the sweet potato (if desired) and cut it into uniform cubes. This ensures even roasting.
Roasting Sweet Potatoes: You can roast the sweet potato cubes in either an air fryer or oven. In an air fryer, they typically take around 10-12 minutes at 375°F (190°C). In the oven, preheat to 425°F (220°C) and roast for 20-25 minutes, or until they are tender and slightly caramelized. Be sure to toss them halfway through the cooking time for even browning.
Vinaigrette Variations: The apple cider vinaigrette is a versatile dressing. Adjust the sweetness with honey or maple syrup to suit your taste. You can also add a pinch of ground cinnamon or a squeeze of lemon juice for extra flavor. You can also use your own dressing, store-bought dressing, or a citrus vinaigrette.
Quinoa Preparation: Cook the quinoa according to package instructions and allow it to cool before adding it to the salad. You can prepare quinoa ahead of time and store it in the refrigerator for convenience.
Choosing Apples: Use a crisp, sweet variety of apple like Honeycrisp, Fuji, or Gala for a nice contrast to the savory roasted sweet potatoes and tangy vinaigrette. Slice or dice the apple as you prefer.
Pecans and Nuts: Toasting the pecans in a dry skillet or oven for a few minutes can enhance their flavor. Be careful not to over-toast them, as they can burn quickly.
Assembly: When assembling the salad, start with a bed of leafy greens, followed by the cooled quinoa, roasted sweet potatoes, apple slices, pomegranate seeds or dried cranberries, feta cheese or a dairy-free alternative, and toasted pecans. Drizzle the vinaigrette over the top.
Make-Ahead Option: You can prepare components of this salad in advance. Roast the sweet potatoes, cook the quinoa, and make the vinaigrette ahead of time. Store them separately in airtight containers in the refrigerator, and assemble the salad just before serving to maintain freshness and texture.
Customization: Feel free to customize this salad with additional ingredients like dried apricots, chopped kale, spinach, or arugula. Adjust the quantities to your preference to create a salad that suits your taste.
Delicious Serving Suggestions
As a holiday side: Serve this salad at Thanksgiving or fall family gatherings for a fresh, seasonal dish.
For a light lunch: Enjoy this salad as a healthy, filling lunch packed with nutritious ingredients.
Paired with roasted meats: It’s a perfect side dish for roasted turkey, chicken, or pork.
Topped with extra crunch: Add more pecans or a sprinkle of toasted seeds for additional texture and flavor.
Do you love sweet potatoes? Check out more of my easy and nutritious sweet potato recipes:
Apple Fall Harvest Salad with Roasted Sweet Potato
Ingredients
Roasted Sweet Potatoes:
- 1 sweet potato
- 2 tbsp light olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- dash pepper
Apple Cider Vinaigrette:
- 3 tablespoons light olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons apple cider
- 1 tablespoon honey or maple syrup
- 1 clove of garlic (or 1/2 tsp garlic powder)
- 1/2 teaspoon dijon mustard (or mustard powder)
- 1/2 teaspoon salt
- dash pepper
Salad Ingredients:
- 1/2 cup quinoa (cooked and cooled)
- 1 apple
- 1/4 cup feta cheese
- 1/4 cup pomegranate seeds (or dried cranberries)
- 1/4 cup pecans
Instructions
- If you're roasting your sweet potatoes in the oven, preheat it to 400°F.
- Peel and dice the sweet potato into uniform cubes. Aim for 1/2-inch to 1-inch pieces for even cooking.In a mixing bowl, toss the sweet potato cubes with 2 tablespoons of light olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt, and a dash of pepper. Ensure that the sweet potato cubes are evenly coated with the seasonings.
- AIR FRYER:Place the seasoned sweet potato cubes in the air fryer basket in a single layer, ensuring they are not overcrowded. You may need to roast them in batches, depending on the size of your air fryer.Set the air fryer to cook at 400°F (190°C) for approximately 10-12 minutes. Shake the basket or toss the sweet potatoes halfway through the cooking time for even browning.Check for doneness by piercing a cube with a fork. They should be tender on the inside and slightly caramelized on the outside. If needed, cook for an additional 2-3 minutes.OVEN:If using your oven, spread the seasoned sweet potato cubes on a sheet of parchment paper on a baking sheet. Cook for 30-35 minutes at 400°F or until they are golden brown on the edges.
- While the sweet potatoes are roasting in the air fryer or oven, prepare the apple cider vinaigrette. In a separate bowl, whisk together 3 tablespoons of light olive oil, 1 tablespoon of apple cider vinegar, 2 tablespoons of apple cider, 1 tablespoon of honey (or maple syrup for a vegan option), 1 clove of garlic (minced or 1/2 tsp garlic powder), 1/2 teaspoon of Dijon mustard (or mustard powder), 1/2 teaspoon of salt, and a dash of pepper. Set aside.
- In a large salad bowl, combine leafy greens, cooked and cooled quinoa, apple slices, feta cheese (or dairy-free alternative), pomegranate seeds (or dried cranberries), and toasted pecans (or your preferred nuts).Once the sweet potato cubes are perfectly roasted, add them to the salad.Drizzle the apple cider vinaigrette over the salad ingredients.Gently toss all the ingredients together until well combined and coated with the dressing.Plate your delicious fall harvest salad and enjoy the combination of flavors and textures!
Video
Delicious!