Name: Healthy Fall Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 medium sweet potatoes, peeled and cubed: Roasting these gives them a natural sweetness and makes them tender, adding a hearty element to the salad.; 1 apple, sliced: A crisp apple (I love using Granny Smith or Honeycrisp) adds a refreshing crunch and a burst of sweetness.; 4 cups mixed greens: A combination of spinach, arugula, and kale gives the salad a nice balance of flavors and textures.; ¼ cup goat cheese, crumbled: Tangy and creamy, goat cheese is the perfect complement to the sweetness of the roasted sweet potatoes and apples.; ¼ cup pecans, roughly chopped: These add a rich, toasty crunch. You can also use walnuts or almonds if you prefer.; 2 tablespoons dried cranberries: They offer a little sweetness and chewiness, which balances the salad beautifully.; For the dressing: 3 tablespoons olive oil; 1 tablespoon maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Ingredients

Scale

Here’s everything you need to create this vibrant and flavorful fall salad:

2 medium sweet potatoes, peeled and cubed: Roasting these gives them a natural sweetness and makes them tender, adding a hearty element to the salad.
1 apple, sliced: A crisp apple (I love using Granny Smith or Honeycrisp) adds a refreshing crunch and a burst of sweetness.
4 cups mixed greens: A combination of spinach, arugula, and kale gives the salad a nice balance of flavors and textures.
¼ cup goat cheese, crumbled: Tangy and creamy, goat cheese is the perfect complement to the sweetness of the roasted sweet potatoes and apples.
¼ cup pecans, roughly chopped: These add a rich, toasty crunch. You can also use walnuts or almonds if you prefer.
2 tablespoons dried cranberries: They offer a little sweetness and chewiness, which balances the salad beautifully.
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste

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Instructions

Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet and roast for about 20 minutes, flipping halfway through, until they’re tender and slightly caramelized.
Prepare the Dressing
While the sweet potatoes are roasting, it’s time to make the dressing. In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. This dressing is tangy with a touch of sweetness from the maple syrup, making it the perfect fall accompaniment for the salad. Set it aside.
Prepare the Salad Ingredients
While the sweet potatoes are roasting and the dressing is coming together, prepare the rest of your ingredients. Slice the apple thinly and chop the pecans. Crumble the goat cheese. Set everything aside, ready to go.
Assemble the Salad
Once the sweet potatoes are done roasting, let them cool slightly. Then, in a large bowl, combine the mixed greens, apple slices, roasted sweet potatoes, goat cheese, pecans, and cranberries.
Add the Dressing
Drizzle the dressing over the salad and gently toss everything together until evenly coated. Taste and adjust the seasoning if necessary—add a pinch of salt or pepper if you’d like.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 350
Fat: 20g
Carbohydrates: 35g
Fiber: 6g
Protein: 7g