This fall harvest salad recipe is not only lovely to look at, but it also tastes incredible. I love roasted vegetables in salads. The texture pairs nicely with the crisp greens and creamy maple mustard dressing. It has everything you could want in an autumn salad. This fall salad recipe is great with a side of roasted chicken, but it would also be a great addition to your Thanksgiving table!
And while you may associate salads with the warmer months, this salad will show you that they can be enjoyed all year long!
This autumn salad recipe is essentially fall on a plate. With sweet potatoes, beets, cranberries, and pecans, the flavors are spot on. I absolutely adore the maple dijon dressing as well. It adds a creamy kick to the sweet salad components.
If you are looking to add a bit more substance, feel free to add protein. Chicken, salmon, or even shrimp are all good options.
What Is A Harvest Salad?
Harvest salad is a salad made with foods that are associated with the fall harvest, instead of fresh summer foods. Apples, nuts, pears, sweet potatoes and ingredients like that are typically in fall-inspired salads.
My harvest salad recipe has a lovely array of fall foods, like beets and cranberries.
How To Make Fall Harvest Salad
This easy fall salad is perfect for gatherings and dinner parties. Plus, it makes a wonderful lunch idea!
Okay, let’s get to the easy to follow directions for this autumn chopped salad:
- Roast the root vegetables. Dice and roast the sweet potatoes and beets.
- Prepare the dressing. Whisk together maple syrup, vinegar, mustard, and olive oil. Add salt and pepper to taste.
- Assemble the salad. Place the roasted veggies, pecans, and cranberries on top of a bed of lettuce. Then drizzle with dressing, toss, and serve.
You are going to love the flavors in this fall harvest salad!
What Can I Add To The Harvest Salad Recipe?
Don’t feel like you have to strictly stick to this fall harvest salad recipe exactly. Try some of these ideas:
- Squash – Add even more color and flavor by dicing up some squash to roast with the other veggies. So good!
- Apples – The sweet crunch that apples provide is beyond delicious. Dice one apple into small pieces and add to the salad.
- Pears – If you are addicted to fresh pears in the fall, then you will love adding them to this autumn salad.
- Nuts – You can use a variety of nuts. If you want walnuts or almonds, go for it! They each add their own flavors to the seasonal salad.
Is This Autumn Salad Healthy?
Yes, of course, this autumn salad is healthy! You will get a variety of nutrients and antioxidants from this harvest salad recipe. Check out the breakdown of what each ingredient offers:
- Mixed Greens – Vitamin C, folate, potassium, calcium, and iron
- Sweet Potatoes – Vitamin A, potassium, vitamin B6, and vitamin C
- Beets – Fiber, iron, manganese, vitamin C, potassium, and folate
- Pecans – Zinc, phosphorus, folic acid, potassium, vitamin E, magnesium, and protein
- Apple Cider Vinegar – Antioxidants and amino acids
How Do You Store Fall Harvest Salad?
If you aren’t going to eat this fall harvest salad right away, store the components separately in the refrigerator. The dressing can sit out at room temperature for 30-40 minutes before serving if the oil has solidified.
Assemble the salad components and toss with dressing right before serving.
More Flavorful Paleo Salad Recipes
I know there are some people who think salads are boring and plain, but I seriously can’t get enough. There are so many different ways you can make them, and they are not boring! Try some of these paleo salad recipes to see for yourself:
- Easy Seared Ahi Tuna Salad – You get a variety of delicious flavors in this salad recipe.
- Vegan Kale Caesar Salad – From vegan to keto to paleo, this one fits every diet under the sun, without giving up taste.
- Healthy Grilled Asian Thai Shrimp Salad – This flavorful salad is packed with nutrients and tastes great, too.
- Roasted Sweet Potato Salad – Is it even possible to have enough sweet potatoes? NO!
Autumn Fall Harvest Salad Recipe
A healthy fall harvest salad recipe packed with sweet potatoes, beets, cranberries, pecans and drizzled with maple mustard dressing! This autumn salad will be one of your favorite fall salad recipes.
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- 1/2 cup Sweet potatoes (diced)
- 1/2 cup Beets (diced)
- 1 tablespoon Olive oil
- 4 cups Mixed greens
- 1/4 cup Dried cranberries
- 1/4 cup Crushed pecans
Maple Mustard Dressing
- 2 tablespoons Maple syrup
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Whole grain Dijon mustard
- 1/4 cup Olive oil
More TIPS about this paleo recipe in the post above!
- Preheat oven to 400° F.
Dice the sweet potato and beets into small cubes, toss with the olive oil and distribute evenly across a sheet pan. Roast for 10-15 minutes or until tender.
- Whisk all the ingredients for the dressing together until smooth.
- Top the lettuce with roasted vegetables, cranberries, and pecans. Drizzle with dressing and serve.
Serving size: 1/4 entire salad, about 1 1/2 cups + dressing
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.