Fall Harvest Salad Roasted Sweet

This fall harvest salad brings together the natural sweetness of roasted sweet potatoes and apples with the tangy brightness of cranberries and a creamy maple ginger tahini dressing. It’s a colorful, vibrant dish that celebrates the flavors of autumn in a fresh and satisfying way. Perfect as a side or a light main, it balances sweet, savory, and nutty components with a beautiful mix of textures.

I first made this salad during a crisp fall weekend, and it quickly became a go—to at family dinners especially when the weather turned chilly

Ingredients

• Sweet potatoes: about one large peeled and cut into cubes for natural sweetness and hearty texture
• Extra virgin olive oil: adds richness and helps achieve a caramelized roast
• Ground cinnamon: gives the sweet potatoes a warm autumn spice note
• Cayenne pepper: for just a hint of heat that brightens the earthiness
• Tahini: provides a creamy base for the dressing with nutty depth
• Pure maple syrup: balances the dressing with subtle sweetness
• Fresh ginger: adds a zingy brightness that lifts the flavors
• Apple cider vinegar: for balanced acidity
• Dijon mustard: rounds out the dressing with a mild sharpness
• Arugula or other leafy greens: bring a peppery crispness
• Apples: thinly sliced add crunchiness and sweetness
• Red onion: slices give sharp contrasting flavor
• Pecans: provide a toasted crunch and buttery note
• Goat cheese: for creamy tang, optional for vegan versions
• Dried cranberries: add chewy tart bursts of flavor

Instructions

Sauté the Aromatics:

For the Roasted Sweet Potato Cubes:

Preheat your oven to 420 degrees Fahrenheit. Place the peeled and cubed sweet potatoes on a baking tray. Drizzle with extra virgin olive oil then sprinkle with salt, ground cinnamon, black pepper, and a pinch of cayenne pepper. Toss everything gently to coat the cubes evenly. Spread the sweet potatoes out in a single layer so they roast rather than steam. Pop the tray in the oven and roast until the potatoes are tender and the edges start to brown about 20 minutes. Flip the cubes once around the halfway mark to promote even roasting. When done, let them cool slightly before assembling the salad to prevent wilting the greens.

Mix the Dressing:

In a small bowl whisk together tahini, apple cider vinegar, pure maple syrup, freshly grated ginger, Dijon mustard, salt, and white pepper. Add one tablespoon of water and whisk to combine. If the dressing is too thick to pour easily, add additional water a teaspoon at a time until it reaches your preferred consistency.

Assemble the Salad:

Begin by spreading the arugula evenly on a large serving platter or bowl. Arrange the roasted sweet potato cubes on top followed by thinly sliced apples and red onions. Scatter the coarsely chopped pecans, crumbled goat cheese, and dried cranberries over the salad. Serve the maple ginger tahini dressing on the side for guests to drizzle as desired.

One of my favorite parts of this dish is the warm roasted sweet potatoes. They provide the comforting, hearty component that makes the salad feel whole and satisfying. This salad is a staple at our autumn family gatherings where it always draws compliments and second helpings.

Storage Tips

Store any leftover roasted sweet potatoes in an airtight container in the fridge for up to five days. Keep leftover dressing sealed separately and shake well before serving. When you want to eat the salad again simply toss everything together and add fresh greens if desired.

Ingredient Substitutions

You can swap pecans for walnuts or almonds depending on your preference or what you have on hand. If you prefer a less peppery green, try baby spinach or mixed salad greens instead of arugula. Use maple syrup alternatives like honey or agave nectar for the dressing if needed.

Serving Suggestions

Serve this fall harvest salad as a side to roasted chicken or pork for a complete meal. It pairs beautifully with warm grain bowls or quinoa for a vegetarian option. Add protein like grilled tofu or chickpeas for easy weeknight dinners.

This fall harvest salad is a vibrant, easy dish that celebrates autumn flavors and works well as a side or a light main. It stores well and adapts to many dietary preferences.

Your Recipe Questions Answered

→ What type of sweet potatoes work best for roasting?

Choose firm, medium to large sweet potatoes with smooth skin for even roasting and a tender texture.

→ Can other greens replace arugula in this salad?

Yes, baby spinach or mixed spring greens offer a mild alternative while maintaining freshness.

→ How should I store leftovers to keep flavors fresh?

Store salad components separately in airtight containers; keep roasted sweet potatoes refrigerated up to five days.

→ Is the maple ginger tahini dressing easy to adjust for consistency?

Absolutely, add water gradually until the dressing reaches your preferred pourable texture.

→ What variations suit vegan or paleo diets?

Simply omit the goat cheese and ensure all ingredients align with your dietary preferences.