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Harvest Salad served in a white bowl next to a plaid napkin.

Fall Harvest Salad

This delicious salad is easy to make and the perfect addition to any autumn meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 305kcal
Author: Ginnie

Ingredients

For Sweet Potatoes:

  • 1 large sweet potato, peeled and cut into ½-inch cubes (about 3 cups)
  • 1 tablespoon extra virgin olive oil

For Vinaigrette:

  • 1 medium shallot, finely diced (about ¼ cup)
  • 3 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon kosher salt
  • ⅛ teaspoon pepper

For Salad:

  • ½ cup pecan halves
  • 1 large bunch (14-ounces / 400 grams) kale, chopped
  • 1 ½ teaspoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • 1 large apple, chopped
  • ½ cup dried cranberries
  • 4 ounces (113 grams) crumbled goat cheese (about 1 cup)

Instructions

Prepare Sweet Potatoes:

  • Preheat oven to 425 degrees.
  • Place sweet potatoes on a large baking sheet. Drizzle with olive oil and season generously with salt and pepper. Mix well.
  • Roast potatoes for 15 minutes. Flip, then continue roasting for 15 minutes more, or until tender and browned.
  • Set aside until ready to use.

Make Vinaigrette:

  • While sweet potatoes roast, combine shallot and vinegar in a small jar (or bowl). Let sit for at least 15 minutes.
  • Add olive oil, maple syrup, salt, and pepper to shallot, then cover jar and shake ingredients together (or whisk) until well blended.
  • Season to taste with additional salt and pepper, if desired. Set aside.

Assemble Salad:

  • Meanwhile, place pecans in a small skillet over medium heat. Cook until toasted, watching closely and stirring frequently.
  • Transfer pecans to a cutting board, then roughly chop. Set aside.
  • Place chopped kale in a large bowl, along with 1 ½ teaspoons olive oil and ¼ teaspoon salt. Using your hands, massage kale for a couple minutes or until it's reduced in volume and is tender.
  • Top kale with sweet potatoes, pecans, apple, and cranberries. Drizzle with vinaigrette, then toss salad together. Season to taste with additional salt and pepper, if needed.
  • Add goat cheese to salad, then mix in gently.
  • Serve salad immediately. Enjoy!

Notes

This recipe works as a side dish or main course. The salad will serve about four people as a main course, or six (or more) people as a side dish.
Check out the info before this recipe card for additional tips, recipe variations, and more!

Nutrition

Calories: 305kcal
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