Go Back
As the leaves begin to change and the air turns crisp, there’s no better way to embrace the essence of the season than with a vibrant Fall Harvest Salad. This delightful dish is not just a feast for the eyes; it is a celebration of the bountiful produce that autumn brings. Combining fresh greens with hearty vegetables, sweet fruits, and crunchy nuts, this salad encapsulates the rich flavors and textures of fall, making it a perfect addition to any meal or gathering.

Fall Harvest Salad

Embrace the flavors of autumn with this vibrant Fall Harvest Salad! Packed with nutritious ingredients like mixed greens, roasted sweet potatoes, Brussels sprouts, and topped with pomegranate seeds and creamy goat cheese, it’s a delightful blend of textures and tastes. Drizzled with a sweet balsamic dressing, this salad is perfect as a refreshing side or a light main dish. Ready in just 40 minutes, it’s an easy way to enjoy the season’s bounty!
Pin Recipe Print Recipe

Ingredients
  

4 cups mixed greens (arugula, spinach, and kale)

1 medium sweet potato, peeled and cubed

1 cup Brussels sprouts, trimmed and halved

1 cup pomegranate seeds

1/2 cup crumbled goat cheese

1/2 cup pecans, chopped

1/4 cup dried cranberries

1/4 cup red onion, thinly sliced

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

Salt and pepper to taste

Instructions
 

Preheat the oven to 400°F (200°C). Place the cubed sweet potato and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to coat evenly.

    Roast the vegetables in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and the Brussels sprouts are crispy. Remove from the oven and allow to cool slightly.

      In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper to create the dressing. Set aside.

        In a large salad bowl, combine the mixed greens, roasted sweet potatoes, Brussels sprouts, pomegranate seeds, goat cheese, pecans, dried cranberries, and red onion.

          Drizzle the dressing over the salad and toss gently to combine all ingredients. Adjust seasoning with additional salt and pepper if needed.

            Serve immediately as a refreshing side or a light main dish.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4