It’s the time of year for one of my all-time favourite salad recipes!
And this Fall Harvest Salad hits all the right notes as it’s packed with tons of seasonal flavours.
So, let’s dive into all the deliciousness with this new salad recipe! I always look for heartier vegetables to use for Fall & Winter salads because they stand up better to dressing and are excellent for meal prep too.
Plus salad recipes like this one are extremely VERSATILE! Scroll down to the end of the post for some of my favourite substitutions that you can mix and match when making this fall harvest salad.
What’s in a fall harvest salad
Greens: Chopped, hearty greens of kale & brussels sprouts are everything you need for the base of this salad. They are heartier greens, perfect for this time of year and hold up so well with the other ingredients.
Sweet Potatoes: Roasted sweet potatoes bring a bright spot of colour and of course their delicious, slightly sweet roasted flavour!
Apples: Because of the sweetness of the sweet potatoes, a tart apple like granny smith goes perfectly with the rest of the ingredients.
Walnuts: Adding crunch to the salad, walnuts are a great choice but you could also try pecans or almonds.
Maple Balsamic Vinaigrette: All salad recipes need a dressing to bring it together and this is exactly what this does. The maple balsamic vinaigrette combines maple syrup, balsamic vinegar, olive oil, garlic and salt & pepper.
What makes this salad so great is the prep time it takes to make is really just chopping while you wait for the sweet potatoes to bake. So, make this recipe for an easy weeknight dinner or prep the night before to take for lunch the next day!
To make this salad a full meal, try adding your favourite protein like cooked chicken, turkey or something plant-based like falafel or chickpeas.
Fall Harvest Salad
If you are looking for fall dinner ideas, try this fall harvest salad with maple balsamic dressing. Packed with veggies, this is an easy side or main dish this season.
Ingredients
- 3-4 cups chopped sweet potatoes (1/2 inch cubes) about 2 medium sweet potatoes
- 2 tbsp olive oil
- 4 cups packed, chopped kale about 1 bunch kale
- 4 cups thinly sliced brussels sprouts about 12 brussels sprouts
- 1/2 cup chopped walnuts
- 1 cup shredded parmesan cheese
- 1 granny smith apple, chopped
Maple Balsamic Vinaigrette Dressing
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 garlic clove, minced
- 1/4 tsp coarse salt
- pinch pepper
Instructions
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Pre-heat the oven to 415F. Place parchment paper on a large baking sheet. Add cubed sweet potatoes to the pan and mix with 2 tbsp olive oil, generous pinches of salt and pepper. Roast for 30-35 minutes, turning halfway through, until starting to turn golden.
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While the sweet potatoes are cooking, prep the salad dressing and remaining salad ingredients. Salad dressing: shake all ingredients together in a mason jar or container, set aside. Vegetables: chop kale, slice brussels sprouts, chop walnuts, measure out parmesan cheese.
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Once sweet potatoes are done, remove from the oven and let cool slightly.
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Chop the apple and then in a large bowl mix in with chopped kale, sliced brussels sprouts, chopped walnuts and parmesan cheese. Give salad dressing one more good shake to combine then pour over salad. Toss the salad well and then add in cooked sweet potatoes. Mix gently once more and then serve.
Salad recipes like this Fall Harvest Salad are perfect for making to your own tastes. So, if you’re looking to make easy substitutions in this salad recipe, try the following:
- Cheese: Try goat cheese or feta instead of parmesan cheese; just cut back to 1/2 to 3/4 cup if doing so because those are stronger flavoured cheeses.
- Nuts: Pecan or almonds would make a tasty addition instead of walnuts; I’m a huge believer in using what you have OR what your favourite is! You could even try pumpkin seeds too.
- Butternut Squash: This salad calls for sweet potatoes, however, cubed butternut squash would be a delicious substitute also.
- Extras: If you want to add even more to this salad, try dried cranberries or pomegranate seeds for an extra pop of flavour!
Whether you make this salad exactly like the recipe or make a few substitutes, it will be extremely delicious.
Love chopped salads like this one? Check out my Winter Citrus Chopped Salad too!
Until the next cooking adventure,
Jess
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