Go Back
–+ servings
This is a picture of a Fall Harvest Salad on a plate beside a larger serving platter.

Fall Harvest Salad Recipe

This Fall Harvest Salad has all of the wonderful seasonal flavors and colors, is quick and easy, and so delicious! And, it's a healthy salad recipe, too!
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 519kcal
Author: Ruth Truett

Equipment

Ingredients

Roasted Sweet Potatoes

Balsamic Vinaigrette

Fall Harvest Salad Assembly

  • 3 cups baby arugula
  • 1 bunch lacinato kale, ribs removed and chopped massage the kale just a bit to make it more tender
  • 1 Honeycrisp apple, thinly sliced
  • ½ cup pomegranate arils
  • ½ cup pecans, toasted used candied pecans if you like
  • ½ cup feta cheese, crumbled
  • flaky sea salt, for finishing

Instructions

Roasting The Sweet Potatoes

  • Cube the sweet potatoes into bite-sized pieces. Toss the potato cubes in olive oil and sprinkle with kosher salt and fresh ground pepper. Roast on a parchment-lined sheet pan for 20 minutes in a preheated 400° oven.
  • Once they have roasted for 20 minutes, throw the whole sage leaves on top and let them continue roasting for an additional 5 minutes.
  • Remove the sheet pan from the oven. The sage leaves will have dried out quite a bit. You can pulverize them between your fingers or finely mince them with a knife. Then, sprinkle them back over the top of the sweet potatoes and toss.

The Balsamic Vinaigrette

  • Whisk all of the vinaigrette ingredients together in a mixing bowl and set aside until ready to serve.

Fall Harvest Salad Assembly

  • Starting with a base of arugula, layer all of the ingredients together. Finish by topping with the roasted sweet potato cubes and the balsamic dressing. I always add another sprinkle of the feta cheese at the end for good measure.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 54g | Protein: 10g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 17mg | Sodium: 1888mg | Potassium: 1056mg | Fiber: 12g | Sugar: 18g | Vitamin A: 31348IU | Vitamin C: 74mg | Calcium: 364mg | Iron: 3mg
Tried this recipe?Let us know how it was!