Description
Celebrate the refreshing crispness of the season with this vibrant Autumn Fall Harvest Salad. This nourishing bowl features caramelized roasted sweet potatoes and earthy beets paired with fresh mixed greens, tart cranberries, and crunchy toasted pecans. Finished with a bright, homemade maple-mustard dressing, it is the perfect quick, healthy, and satisfying meal for busy weeknights. This dish is entirely vegetarian, naturally paleo-friendly, and captures the deep, grounding flavors of autumn in every bite.
Ingredients
1/2 cup sweet potatoes, diced
1/2 cup beets, peeled and diced
1 tablespoon olive oil
4 cups mixed salad greens
1/4 cup dried cranberries
1/4 cup pecans, toasted
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes and beets with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
Roast the vegetables for 25-30 minutes or until fork-tender and slightly caramelized.
While the vegetables roast, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and extra virgin olive oil in a small bowl to create the dressing.
In a large salad bowl, arrange the fresh mixed greens as the base.
Top the greens with the warm roasted vegetables, dried cranberries, and toasted pecans.
Drizzle the prepared maple mustard dressing over the salad just before serving and toss gently.
Notes
You can add cooked quinoa or chickpeas for extra protein to make this a more substantial main dish. Store the dressing in an airtight container for up to 3 days. If you prefer, swap pecans for walnuts or sunflower seeds.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg